Nicosia, Cyprus. Cyprus’ best-known cheese is increasingly appearing abroad under the altered spelling “haloumi,” prompting discussion over naming, identity and regulation. The variation has grown more visible as the product’s international popularity has risen.
Growing popularity and shifting labels
Halloumi has surged in popularity in recent years, particularly in the United Kingdom, becoming a common ingredient in items such as wraps and gourmet burgers. Its ability to hold its shape when cooked has helped make it a staple beyond Cyprus, including among vegetarians and brunch consumers.
PDO protection and naming constraints
Some retailers and brands, particularly in Australia where a version of the cheese is produced, have adopted “haloumi” as a workaround linked to labelling rules and trademark sensitivities. Since halloumi was granted Protected Designation of Origin (PDO) status, the name is protected within the European Union and tied to specific production standards in Cyprus, meaning not every similar cheese can legally be sold as “halloumi.”
Economic and cultural significance
Cyprus’ halloumi production exceeds 41,000 tons annually and generates more than €300 million in exports, making it a major part of the country’s economy and cultural heritage. The naming variations have resulted in near-identical products appearing on foreign shelves, with “haloumi” among the common alternatives and sometimes placed alongside halloumi from Cyprus.
Have you noticed “haloumi” being sold alongside “halloumi” where you shop?
