Edinburgh uni professors are saving us from a halloumi-less future
A reason to be proud of our uni
Researchers from the University of Edinburgh are working with farmers to secure the future of halloumi cheese.
As it stands, much of the halloumi that we buy in supermarkets is made partially of cow's milk.
Cyprus, the spiritual home of the cheese, however, have applied to the European Union to stipulate that halloumi must mainly be produced from goat and sheep milk.
If this is passed, the future of halloumi cheese in the U.K. could be threatened as there might not be enough goat and sheep milk to meet the current demand levels for the cheese.
University of Edinburgh scientists are, however, here to save the day.
Recognising that a halloumi shortage could lead to riots on the streets of New Town, researchers at the Roslin Institute are now looking into how to boost milk yields from goats and sheep through investigating effective selective breeding programmes.
Dr Ricardo Pong-Wong, a research at the Roslin Institute, said: "The project combines our specialism in animal genetics and genomics with expertise in plant and microbial genetics.
"It will allow implementation of an effective scheme to secure the future of halloumi."
Thank you for doing God's work, Dr Pong-Wong