#2016602
Tá go leor gnéithe i sonraíocht táirge “Χαλλούμι” (Halloumi)/“Hellim” a fhágann go bhfuil an t-ainm incháilithe mar Shonrúchán Tionscnaimh Faoi Chosaint faoi Airteagal 5(1) de Rialachán (AE) Uimh. 1151/2012: aeráid na Meánmhara, ar samhraí teo/tirime agus geimhrí boga/fliucha is saintréithe di; an tír-raon, toisc go dtiteann méid cuibheasach ard báistí ar na sléibhte ar an oileán, agus bíonn tionchar aige sin ar hidreolaíocht agus ar thimpeallacht na limistéar níos ísle; go bhfuil, i ngeall ar struchtúr geolaíoch, aeráid, suíomh geografach agus an fharraige thart timpeall ar an gCipir, ceann de na flóraí is saibhre sa Mheánmhuir aici, in ainneoin í a bheith beag; na pórtha áitiúla de chaoirigh eireabaill ramhair agus na gabhair áitiúla Machaira agus Pissouri, chomh maith le pórtha eile a chuaigh in oiriúint go maith don aeráid áitiúil; an nós áitiúil maidir leis an táirge a chócaráil ag teocht ard ar feadh aga sonrach gan leá, lena dtáirgtear leibhéil arda de chomhdhúile ceimiceacha bunúsacha áirithe a chuidíonn le blas “Χαλλούμι” (Halloumi)/“Hellim” (lachtóin agus céatóin mheitile den chuid is mó) a chinneadh; filleadh tipiciúil an ghrutha, ar chuid den phróiseas táirgthe é, is rud é a dhealaíonn “Χαλλούμι” (Halloumi)/“Hellim” ó gach cáis eile; agus miontas na Cipire a chur leis, rud a thugann an chumhracht is saintréith don táirge deiridh.
The product specification of ‘Χαλλούμι’ (Halloumi)/‘Hellim’ contains numerous elements qualifying the name as Protected Designation of Origin under Article 5(1) of Regulation (EU) No 1151/2012: the Mediterranean climate, characterised by hot/dry summers and mild/wet winters; the terrain, as mountains on the island receive a relatively high amount of rainfall, and affect the hydrology and environment of the lower lying areas; that, owing to its geological structure, climate, geographical position and surrounding sea, Cyprus has one of the richest floras in the Mediterranean, despite its small size; the local breeds of fat-tailed sheep and of the local Machaira and Pissouri goats, as well as other breeds which are well-adapted to the local climate; the local practice of cooking the product at a high temperature for a specific length of time without melting, so producing high levels of certain basic chemical compounds that help determine the taste of ‘Χαλλούμι’ (Halloumi)/‘Hellim’ (mainly lactones and methyl ketones); the typical folding of the curds, as part of the production process, which sets ‘Χαλλούμι’ (Halloumi)/‘Hellim’ apart from all other cheeses; and the addition of Cypriot mint, which gives the final product its characteristic aroma.