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Cheese from Türkiye
A boundary cheese set with rennet and cooked in whey. Hellim is the Turkish name of halloumi, and the Cyprus PDO covers both names. The Cyprus PDO describes cooking the curd in whey above 90 °C for at least 30 minutes, then folding it over mint, salting it and keeping it in brine or salted whey; a 2011 survey of hellim from Turkish manufacturers found 34–56 % water.
| Milk; the Cyprus PDO requires more sheep or goat milk than cow milk | [halloumi-pdo] |
| Rennet (the PDO excludes pig rennet) | [halloumi-pdo] |
| Fresh or dried mint leaves (Mentha viridis), in the PDO cheese | [halloumi-pdo] |
| Salt, and brine or salted whey for storage | [halloumi-pdo] |
What changes: The milk is heated before it is set
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A boundary cheese set with rennet and cooked in whey. Hellim is the Turkish name of halloumi, and the Cyprus PDO covers both names. The Cyprus PDO describes cooking the curd in whey above 90 °C for at least 30 minutes, then folding it over mint, salting it and keeping it in brine or salted whey; a 2011 survey of hellim from Turkish manufacturers found 34–56 % water.
Hellim is the Turkish name of halloumi, which the Cyprus PDO protects together with the Greek name. The PDO requires more sheep and goat milk than cow milk and adds mint. Cooking the curd in hot whey, not fermentation, gives its firm texture that does not melt.
The PDO names cooking the curd in whey above 90 °C for at least 30 minutes as part of the process, and requires the milk to be pasteurised or heated above 65 °C. The amendment's justification describes current practice as cooling to 7 °C after cooking, 24 to 72 hours in brine at low temperature, then storage below 7 °C; it is described as practice, not set as a requirement.
Every number is labelled with how it is known. How this atlas is made
The Cyprus PDO single document says 'Hellim' is the Turkish name of 'Halloumi', and that Turkish Cypriot producers use both names or just 'Hellim'. As evidence it cites the Halkin Sesi newspaper (1959 and 1962) and export packaging bearing both names. The oldest written reference to halloumi it cites is 'calumi' in a codex dated 1554. The EU register lists Halloumi and Hellim together as one PDO, entered in the register by an act published in the Official Journal on 13.4.2021.
