export_ofoct.com

[00:00.39] On a recent cold winter night in the Cypriot capital Nicosia, long lines of people began to form in a public parking area.

[00:13.14] The crowd was gathering for the arrival of cheesemaker Pantelis Panteli and the load of Halloumi he had for sale.

[00:25.89] Panteli is a relative newcomer to the tradition of Halloumi-making.

[00:33.06] He had a career as a pilot with Cyprus Airways until 2013, He lost the job as the former company started closing down.

[00:48.74] Panteli decided to try a very different line of work: cheese-making. The man had found his new career.

[00:58.03] But, now the newcomer has become an unlikely defender of traditional cheese-making for Cyprus's prized Halloumi.

[01:10.25] The European Union named Halloumi a product of Protected Designation of Origin (PDO) in 2021.

[01:23.27] That means that only approved producers from Cyprus can market the cheese under that name.

[01:32.56] In exchange for the PDO, Cyprus agreed to increase the quantity of ewe or goat milk to just over 50 percent by July 2024.

[01:48.50] But Cypriot farmers are protesting the agreement over a dispute about the ingredients.

[01:57.53] Industry stakeholders say ewe and goat's milk is highly seasonal, and could therefore affect production levels.

[02:08.69] Cheese makers had threatened to shut their operations because there was not enough milk.

[02:17.98] And cattle-raising farmers were angered at the threat to the milk cow market.

[02:24.89] So Cyprus officials now plan to delay the agreement to 2029.

[02:33.39] Soft, rubbery Halloumi can be eaten raw.

[02:38.44] There are also many ways to cook it --- over a fire or heated in liquid or oil.

[02:46.94] The cheese keeps its shape well in cooking.

[02:51.45] It is a popular food and the island's second largest export.

[02:58.62] Medicines are first.