A battle over a trademark for halloumi is maturing in a London court.
The Foundation for the Protection of the Traditional Cheese of Cyprus is challenging the ability of a Hungarian dairy company, Babel Sajt Kft, to register a trademark named “Hadjú Halloumi.”
The salty cheese produced by the Hungarian company doesn’t meet the necessary requirements to use the word “Halloumi” in their trademark, the foundation argues.
“Halloumi” is a collective trademark, and cheese makers who use it must meet specific criteria regarding ingredients, provenance and manufacturing. The case is different than many court fights over foods and beverages, which often focus solely on geographic locations like Champagne or Parmesan.
Babel Sajt argued that the name it uses is clearly different from “Halloumi,” with “Hadjú” written in big letters above “Halloumi.”
The Cypriot association also said that the Hungarian company is taking advantage of the hard-won reputation of the cheese.
A hearing officer in March ruled in favour of the Hungarians, finding that Halloumi didn’t have a reputation among a significant portion of the the general public and that there weren’t any chances of confusion between the brands.
The semi-hard cheese, often enjoyed melted or grilled, is the second biggest Cypriot export behind pharmaceuticals. The U.K. is the largest foreign market for it, the foundation said in court filings
Halloumi in Cyprus, has been produced by a multi-ethnic population for many centuries.
Cypriot farmers relied on halloumi as a source of protein and in many villages the entire community would join forces and make huge batches together. Recipes varied from village to village, with each taking great pride in their special technique and secret ingredients. Halloumi became so important to village life that even the surnames of many Cypriot families reflect their role in halloumi production, with names such as Hallumas, Halluma and Hallumakis common by the 19th century.
Traditionally, halloumi was made from sheep and goat milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper and more plentiful cow’s milk.
Halloumi is registered as a protected Cypriot product within the United States (since the 1990s) but not yet in the European Union. The delay in registering the name halloumi with the EU has been largely due to a conflict between dairy producers and sheep and goat farmers as to whether registered halloumi may contain cow’s milk, and how much. In the UK, halloumi is a trademark of Cyprus
The semi-hard cheese, often enjoyed melted or grilled, is the second biggest Cypriot export behind pharmaceuticals. The U.K. is the largest foreign market for it, the foundation said in court filings.
:huo
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