Firm, salty and a little bit squeaky – halloumi cheese has in recent years become an Aussie favourite, served up at trendy brunch cafes, atop a fresh salad or even on the grill at a summer BBQ. As a result, the Cypriot cheese is now stocked in major supermarkets and available in a wide variety of options spanning from Mediterranean-sourced brands to local incarnations and even supermarket own-brand products.
However, some eagle-eyed shoppers have noted an intriguing difference on the packaging of the traditional cheese – spotting that the spelling on the packaging varies between 'haloumi' and 'halloumi'. And if you're a cheese purist, this one small letter makes all the difference.
The Protected Designation of Origin
In the same vein that the name Champagne can only be used on sparkling wine produced in the Champagne region of France, the European Commission registered 'halloumi' as a Protected Designation of Origin (PDO) in 2021 to safeguard its Cypriot heritage. Accordingly, this means that 'halloumi' – spelt with two Ls – can only be used on cheese that was produced in Cyprus and made from a blend of local cow's, goat's and sheep's milk.
On the other hand, 'haloumi' – spelt with one L – tends to be made using only cow's milk and can be manufactured outside of Cyprus. All Australian-made haloumi cheeses are spelt this way and are typically labelled as 'Cyprus style'.
Price Differences in Australian Supermarkets
In Aussie supermarkets, you'll currently find both 'halloumi' and 'haloumi' sitting side-by-side in the refrigerated cheese aisle. However, there's usually a significant price difference, with traditional imported 'halloumi' typically costing more. For example, at Woolworths, their own-brand Australian Haloumi Cheese is currently priced at $4.80 for a 180g block. At both Woolies and Coles, Lemnos Cyprus Style Haloumi is priced at $7.30-$7.50 for a 180g block. Then there are traditionally made products like Dodoni Halloumi, priced at $8.50 for a 225g block, or Aphrodite Halloumi, which is priced at $14.50 for a 225g block. On the Aphrodite cheese, the packaging specifically states that it is 'authentic goat's and ewe's milk cheese hand-made in Cyprus'.
Feta vs Fetta: A Similar Spelling Surprise
This small but important name detail comes just days after Aussies were 'mind blown' to discover a similar single letter difference between cheese labelled 'feta' and 'fetta'. Sylvia, a nutrition enthusiast from Sydney, said she began wondering why her Greek salads 'weren't tasting right'. Upon a closer look at the label, she realised there were different spellings. 'I had no idea that 'feta' and 'fetta' weren't the same thing,' she said in a video. Much to her surprise, she discovered that 'feta' is the authentic version made with sheep's milk in Greece, while 'fetta' is a non-traditional variety made from cow's milk in countries such as Australia and Denmark.
'Feta is the real deal. Made in Greece using traditional ingredients and methods,' Sylvia said in her video. 'Fetta can be lower in salt, fat and calories, but with a different taste and texture.' During her research, Sylvia learned that 'feta' is a protected name, meaning only cheese produced in Greece using sheep's or goat's milk can be labelled as such. As feta is imported, the price is higher than Australia's Greek-style varieties. 'The Greek-style ones are made using cow's milk. They're a bit cheaper and they've got a milder taste. They're not bad, just different,' she said.
According to CHOICE, Greek feta was granted Protected Designation of Origin (PDO) status by the European Commission in 2002 after a lengthy legal battle with Denmark, Germany and France. Traditional feta sold in the EU can only be labelled as such if it comes from Greece and is made with at least 70 per cent sheep's milk, with goat's milk often making up the other 30 per cent. Sylvia's video has been viewed more than 60,000 times, with many saying they never noticed the spelling until now. 'I've been eating feta for 30 years and never noticed,' one shared. 'Whoa, thanks for this, I had no idea. I thought they were all made with sheep's milk,' another said.
Greek vs Greek-Style Yoghurt
The feta versus fetta and halloumi versus haloumi cheese debates come just months after Dr Karl Kruszelnicki pointed out that yoghurts labelled 'Greek' or 'Greek style' are not the same. The difference between the two options comes down to their processing methods. Traditional Greek yoghurt is made by straining to remove whey, resulting in a thicker, protein-rich consistency. Greek-style alternatives, on the other hand, usually contain additives like thickeners (gelatin), gum and milk solids to mimic the thick, creamy texture of Greek yoghurt without going through the lengthy straining process.
