One form of IP protection that was applied to this cheese is one for ‘origin foods’ within the EU. This limits the use of a product’s name to a group of regional producers. Sounds straightforward… but there’s a catch. Once obtained, a product must be made according to its traditional recipe. For halloumi, this means being made with 51 percent goat or sheep’s milk, making it much more expensive. Many producers had been making the cheese with mostly cow’s milk, in some cases as much as 90%!