The recent outbreak of foot and mouth disease (FMD) will see a significant reduction in the amount of goat milk used in halloumi production, dropping from 25 per cent to 15 per cent. This change will remain in effect until the end of the year, according to Commerce Minister Michael Damianos.
In an announcement made via the official gazette, Damianos explained that the current availability of goat and sheep milk is insufficient for halloumi producers to meet the required production specifications set by the protected designation of origin for the cheese.
“The quantities of goat and sheep milk currently available do not allow all halloumi producers to comply with the production specifications,” Damianos stated. This adjustment in raw material ratios is necessary to navigate the challenges posed by the ongoing FMD crisis.
The new regulations regarding the milk content will be in place from May 15 to December 31, 2026. Damianos clarified that unless further changes are made, the reduced ratios will be maintained throughout this transitional period.
The FMD outbreak, which began in February, has led to the culling of thousands of animals across the island, including cattle, goats, and sheep. This drastic measure has had a profound effect on the local agricultural sector, directly impacting the production of halloumi, a key export for Cyprus.
As halloumi stands as one of Cyprus’ most celebrated products, the reduction in goat milk content raises concerns among producers and consumers alike. The cheese, known for its unique texture and flavour, is integral not only to local cuisine but also to the economy.
Halloumi producers are now facing the dual challenge of adhering to production specifications while navigating the reduced availability of essential ingredients. The Commerce Ministry’s decision aims to provide some flexibility in production during this difficult period, ensuring that halloumi can still be produced despite the limitations.
