OVER the past four decades, officials negotiating an end to Europe’s oldest frozen conflict, the dispute between the internationally recognised Republic of Cyprus and the self-declared Turkish Republic of Northern Cyprus (TRNC), have had plenty to chew on. A deal now appears possible; leaders on both sides say it could come by the end of the year. Reunification hinges on a dizzying number of issues, including property, governance and the withdrawal of Turkish troops from the northern part of the island. Yet there is one area where Greek and Turkish Cypriots already see eye to eye: cheesemaking.
Love of the salty, rubbery cheese known as halloumi in the south and hellim in the north enriches the island. Last year, the Greek south exported €103m ($116m) worth of the stuff, much of it to Britain. In the TRNC, hellim made up a full quarter of all exports.
Last July the two sides filed a joint application to have the cheese declared a Protected Designation of Origin (PDO) product by the European Union. This status would place halloumi and hellim on a footing with such lauded delicacies as Parma ham, champagne and Roquefort cheese, banning dairy producers outside Cyprus from using either name. A decision is expected later this year.
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