# Official Journal C 53/2023

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 53 |
| | |
| English edition | Information and Notices | Volume 6613 February 2023 |

ISSN 1977-091X

Official Journal

of the European Union

C 53

English edition

Information and Notices

Volume 6613 February 2023

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| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 53/01 | Non-opposition to a notified concentration (Case M.10976 – CNP GROUP / SIENNA GROUP / ECT GROUP) (
  1
  ) | 1 |
| 2023/C 53/02 | Communication from the Commission on copyright protection of the common face design of the euro coins: updated list of designated authorities | 2 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 53/01

Non-opposition to a notified concentration (Case M.10976 – CNP GROUP / SIENNA GROUP / ECT GROUP) (
  1
  )

1

1

2023/C 53/02

Communication from the Commission on copyright protection of the common face design of the euro coins: updated list of designated authorities

2

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2023/C 53/03 | Euro exchange rates – 10 February 2023 | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2023/C 53/03

Euro exchange rates – 10 February 2023

4

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2023/C 53/04 | Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014 | 5 |
| 2023/C 53/05 | Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014 | 11 |
| 2023/C 53/06 | Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector | 22 |

V   Announcements

OTHER ACTS

European Commission

2023/C 53/04

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

5

2023/C 53/05

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

11

2023/C 53/06

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

22

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| | (1)   Text with EEA relevance. |

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(1)   Text with EEA relevance.

1

| EN | |
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EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 13.2.2023 | EN | Official Journal of the European Union | C 53/1 |
| --- | --- | --- | --- |

13.2.2023

EN

Official Journal of the European Union

C 53/1

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Non-opposition to a notified concentration

(Case M.10976 – CNP GROUP / SIENNA GROUP / ECT GROUP)

(Text with EEA relevance)

(2023/C 53/01)

On 3 February 2023, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in French and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the ‘Competition policy’ website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32023M10976. EUR-Lex is the online point of access to European Union law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32023M10976. EUR-Lex is the online point of access to European Union law.

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(1)  OJ L 24, 29.1.2004, p. 1.

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| 13.2.2023 | EN | Official Journal of the European Union | C 53/2 |
| --- | --- | --- | --- |

13.2.2023

EN

Official Journal of the European Union

C 53/2

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COMMUNICATION FROM THE COMMISSION

on copyright protection of the common face design of the euro coins: updated list of designated authorities

(2023/C 53/02)

Following the adoption by Croatia of the euro on 1 January 2023 it is necessary to update the list of designated authorities of the participating Member States to which the copyright of the common face design of the euro coins have been assigned. The Annex to the Communication from the Commission on copyright protection of the common face design of the euro coins (2015/C 115/01) (OJ C 115, 10.4.2015, p. 1) is therefore replaced by the Annex to this Communication.

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ANNEX

List of designated authorities as mentioned in point 2 of the Communication

| BELGIUM | : | Ministère des Finances, Administration de la Trésorerie / Federale Overheidsdienst Financiën, Administratie van de thesaurie / Föderaler öffentlicher Dienst Finanzen, Schatzamt (Ministry of Finance, Treasury Administration) |
| --- | --- | --- |
| GERMANY | : | Bundesministerium der Finanzen (Federal Ministry of Finance) |
| ESTONIA | : | Eesti Pank (Bank of Estonia) |
| IRELAND | : | Minister for Finance |
| GREECE | : | Υπουργείο Οικονομίας και Οικονομικών – Γενικό Λογιστήριο του Κράτους – Δ25 Διεύθυνση Κίνησης Κεφαλαίων, Εγγυήσεων Δανείων και Αξιών (Ministry of Economy and Finance – General Accounting Office of the State – 25th Directorate of Capital Transfer, Loans Guarantees & Securities) |
| SPAIN | : | Dirección General del Tesoro y Política Financiera (Directorate-General of the Treasury and Financial Policy) |
| FRANCE | : | Ministère de l’Economie, des Finances et de la Souveraineté industrielle et numérique: Direction Générale du Trésor (Ministry of Economy, Finance and Industrial and Digital Sovereignty: General Directorate of Treasury) |
| CROATIA | : | Hrvatska narodna banka (Croatian National Bank) |
| ITALY | : | Ministero dell’economia e delle finanze (Ministry of Economic and Financial Affairs) |
| CYPRUS | : | Central Bank of Cyprus |
| LATVIA | : | Latvijas Banka (Latvian Central Bank) |
| LITHUANIA | : | Lietuvos Bankas (Lithuanian Central Bank) |
| LUXEMBOURG | : | Ministère des Finances – Service de la Trésorerie (Ministry of Finance – Treasury Department) |
| MALTA | : | Central Bank of Malta |
| NETHERLANDS | : | Ministerie van Financiën – Direktie Binnenlands Geldwezen (Ministry of Finance – Domestic Monetary and Financial Affairs Directorate) |
| AUSTRIA | : | Münze Österreich AG (Austrian Mint) |
| PORTUGAL | : | Imprensa Nacional – Casa da Moeda (National Printing Office – Mint) |
| SLOVENIA | : | Ministrstvo za finance (Ministry of Finance) |
| SLOVAKIA | : | Národná banka Slovenska (National Bank of Slovakia) |
| FINLAND | : | Valtiovarainministeriö/Finansministeriet (Ministry of Finance) |

BELGIUM

:

Ministère des Finances, Administration de la Trésorerie / Federale Overheidsdienst Financiën, Administratie van de thesaurie / Föderaler öffentlicher Dienst Finanzen, Schatzamt (Ministry of Finance, Treasury Administration)

GERMANY

:

Bundesministerium der Finanzen (Federal Ministry of Finance)

ESTONIA

:

Eesti Pank (Bank of Estonia)

IRELAND

:

Minister for Finance

GREECE

:

Υπουργείο Οικονομίας και Οικονομικών – Γενικό Λογιστήριο του Κράτους – Δ25 Διεύθυνση Κίνησης Κεφαλαίων, Εγγυήσεων Δανείων και Αξιών (Ministry of Economy and Finance – General Accounting Office of the State – 25th Directorate of Capital Transfer, Loans Guarantees & Securities)

SPAIN

:

Dirección General del Tesoro y Política Financiera (Directorate-General of the Treasury and Financial Policy)

FRANCE

:

Ministère de l’Economie, des Finances et de la Souveraineté industrielle et numérique: Direction Générale du Trésor (Ministry of Economy, Finance and Industrial and Digital Sovereignty: General Directorate of Treasury)

CROATIA

:

Hrvatska narodna banka (Croatian National Bank)

ITALY

:

Ministero dell’economia e delle finanze (Ministry of Economic and Financial Affairs)

CYPRUS

:

Central Bank of Cyprus

LATVIA

:

Latvijas Banka (Latvian Central Bank)

LITHUANIA

:

Lietuvos Bankas (Lithuanian Central Bank)

LUXEMBOURG

:

Ministère des Finances – Service de la Trésorerie (Ministry of Finance – Treasury Department)

MALTA

:

Central Bank of Malta

NETHERLANDS

:

Ministerie van Financiën – Direktie Binnenlands Geldwezen (Ministry of Finance – Domestic Monetary and Financial Affairs Directorate)

AUSTRIA

:

Münze Österreich AG (Austrian Mint)

PORTUGAL

:

Imprensa Nacional – Casa da Moeda (National Printing Office – Mint)

SLOVENIA

:

Ministrstvo za finance (Ministry of Finance)

SLOVAKIA

:

Národná banka Slovenska (National Bank of Slovakia)

FINLAND

:

Valtiovarainministeriö/Finansministeriet (Ministry of Finance)

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 13.2.2023 | EN | Official Journal of the European Union | C 53/4 |
| --- | --- | --- | --- |

13.2.2023

EN

Official Journal of the European Union

C 53/4

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Euro exchange rates (1)

10 February 2023

(2023/C 53/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0690 |
| JPY | Japanese yen | 139,88 |
| DKK | Danish krone | 7,4445 |
| GBP | Pound sterling | 0,88348 |
| SEK | Swedish krona | 11,1630 |
| CHF | Swiss franc | 0,9872 |
| ISK | Iceland króna | 152,10 |
| NOK | Norwegian krone | 10,8710 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 23,692 |
| HUF | Hungarian forint | 389,78 |
| PLN | Polish zloty | 4,7810 |
| RON | Romanian leu | 4,9020 |
| TRY | Turkish lira | 20,1357 |
| AUD | Australian dollar | 1,5432 |
| CAD | Canadian dollar | 1,4364 |
| HKD | Hong Kong dollar | 8,3916 |
| NZD | New Zealand dollar | 1,6904 |
| SGD | Singapore dollar | 1,4199 |
| KRW | South Korean won | 1 354,10 |
| ZAR | South African rand | 19,0834 |
| CNY | Chinese yuan renminbi | 7,2837 |
| IDR | Indonesian rupiah | 16 233,33 |
| MYR | Malaysian ringgit | 4,6314 |
| PHP | Philippine peso | 58,207 |
| RUB | Russian rouble | |
| THB | Thai baht | 36,057 |
| BRL | Brazilian real | 5,6245 |
| MXN | Mexican peso | 20,0540 |
| INR | Indian rupee | 88,2475 |

Currency

Exchange rate

USD

US dollar

1,0690

JPY

Japanese yen

139,88

DKK

Danish krone

7,4445

GBP

Pound sterling

0,88348

SEK

Swedish krona

11,1630

CHF

Swiss franc

0,9872

ISK

Iceland króna

152,10

NOK

Norwegian krone

10,8710

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

23,692

HUF

Hungarian forint

389,78

PLN

Polish zloty

4,7810

RON

Romanian leu

4,9020

TRY

Turkish lira

20,1357

AUD

Australian dollar

1,5432

CAD

Canadian dollar

1,4364

HKD

Hong Kong dollar

8,3916

NZD

New Zealand dollar

1,6904

SGD

Singapore dollar

1,4199

KRW

South Korean won

1 354,10

ZAR

South African rand

19,0834

CNY

Chinese yuan renminbi

7,2837

IDR

Indonesian rupiah

16 233,33

MYR

Malaysian ringgit

4,6314

PHP

Philippine peso

58,207

RUB

Russian rouble

THB

Thai baht

36,057

BRL

Brazilian real

5,6245

MXN

Mexican peso

20,0540

INR

Indian rupee

88,2475

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(1)  Source: reference exchange rate published by the ECB.

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V Announcements

OTHER ACTS

European Commission

| 13.2.2023 | EN | Official Journal of the European Union | C 53/5 |
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13.2.2023

EN

Official Journal of the European Union

C 53/5

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Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 53/04)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State

(Regulation (EU) No 1151/2012)

‘Χαλλούμι’ (Halloumi) / ‘Hellim’

EU No: PDO-CY-01243-AM02 – 17.11.2022

PDO (X) PGI ( )

1.   Name of product

‘Χαλλούμι’ (Halloumi) / ‘Hellim’

2.   Member State to which the geographical area belongs

Cyprus

3.   Member State authority communicating the standard amendment

Department of Agriculture – Ministry of Agriculture, Rural Development and the Environment

4.   Description of the approved amendment(s)

Pursuant to Article 53(2) of Regulation (EU) No 1151/2012 (2), the amendment of the moisture content of the fresh product to a maximum of 52 % and the amendment of the weight of the product to a maximum of 1 200 g may be considered as ‘standard amendments’, since they do not involve a change to the name of the protected designation of origin or to the use of that designation, there is no risk of voiding the links referred to in Article 5(1)(b) as regards protected designations of origin and they do not entail any additional restrictions on trade in the product. Furthermore, they do not affect the classification of Halloumi as a semi-hard cheese (Codex General Standard for Cheese CODEX STAN 283-1978). The specificity of the product that it does not spread or melt at high temperatures, which is due to the fact that Halloumi is ‘cooked’ at 90 °C during cheesemaking, is unchanged. In addition, the fat content in dry matter, the percentage of salt and the acidity of the product remain unchanged. Both its smell and taste are preserved as the increase in the moisture and size of the product is not expected to lead to any changes in these characteristics.

In addition, the amendments relating to the cow’s milk used to make Halloumi, to the effect that such milk can come from all breeds of cows living and reared in the defined geographical area, and the amendment relating to the percentage of coarse fodder (forage) used in the cows’ diet and the percentage of feed supplements in that diet, should be considered as ‘standard amendments’ as they do not affect the elements referred to in the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. In particular, the amendments do not increase restrictions on trade in the product or its raw materials. Neither do they affect the essential characteristics of the product or the link, since none of the above points is based on or attributed to specific animal breeds or a particular type of feed.

Description of the agricultural product or foodstuff

The third paragraph under the heading ‘Description of the agricultural product or foodstuff’ is amended to enable the maximum moisture content of the product to be 52 %, instead of the 46 % indicated.

Halloumi production conditions in decades past were very different and standards were well below the current levels of food hygiene and safety.

Current Halloumi production processes have been adapted so that most of them take place at controlled low temperatures. The modified production conditions are aimed at achieving a maximum level of product safety. Specifically, after it has been ‘cooked’ at 90 °C, the Halloumi is cooled to 7 °C and immediately immersed in brine; it remains in the brine, at controlled low temperatures, for 24 to 72 hours before packaging. It is then kept at temperatures below 7 °C throughout its life. Keeping the Halloumi in brine at a low temperature in order to improve product safety increases the amount of brine absorbed by the product. This has also been demonstrated in the relevant literature (Influence of the Temperature of Salt Brine on Salt Uptake by Ragusano Cheese, C. Melilli, D. M. Barbano, G. Licitra, G. Portelli, G. Di Rosa and S. Carpino, 2003), where it was established that when Ragusano cheese was left in brine at various temperatures, there was a higher loss of moisture at higher temperatures.

The fifth paragraph under the heading ‘Description of the agricultural product or foodstuff’ is amended to enable the weight of the Halloumi, which was previously limited to 150-350 grams, to reach a maximum of 1,2 kg.

The production of Halloumi in larger portions seems to meet both the current requirements of the catering industry and consumer demand. The catering industry would like Halloumi to be available in larger portions so that it can use it based on its needs by cutting the product to the desired sizes. Consumers want to be able to buy Halloumi in larger portions particularly for the purposes of social gatherings, since larger (family) packs de facto offer better value for money than smaller packs.

Feed (for products of animal origin only) and raw materials (for processed products only)

The third and fifth paragraphs under the heading ‘Feed (for products of animal origin only) and raw materials (for processed products only)’ state that the cow’s milk used to make Halloumi must come from black and white cows. The proposed change amends those references to enable the cow’s milk used to make Halloumi to come from all cow breeds living and reared in the defined geographical area (Cyprus).

Increased demand for milk has led farmers to seek new, more productive breeds with better quality milk. This, in effect, complicates the procedure for inspecting and tracing the milk intended for the production of Halloumi.

The fifth paragraph under the heading ‘Feed (for products of animal origin only)’ states that ‘... the cows producing the milk used to make Halloumi are fed on forage, hay, silage and straw produced in Cyprus from mainly native forage plants, and on feed supplements. Specifically, the cows’ diet consists of locally produced forage (35-40 %) (green forage plants, hay, silage and straw/stubble). The remaining 60-65 % of their diet consists of feed supplements containing mainly barley, maize, soya and bran. As regards the feed supplements, 20 % of the barley and the bran is produced locally, while the soya and maize are imported.’ The proposed change amends those references to allow for the use of protein feed such as husked, partly decorticated soybean meal, products and by-products of various raw materials such as wheat bran, and inorganic substances, vitamins and micronutrients. Moreover, the percentage of coarse fodder used in the cows’ diet and the percentage of feed supplements in that diet cease to apply.

As regards feed, due to the tendency to include other cereals and protein feed, setting specific percentages is a hindering factor that significantly hampers the inspection procedure and the tracing of the feed used for the production of milk intended for the production of Halloumi.

SINGLE DOCUMENT

‘Χαλλούμι’ (Halloumi) / ‘Hellim’

EU No: PDO-CY-01243-AM02 – 17.11.2022

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Χαλλούμι’ (Halloumi) / ‘Hellim’

2.   Member State or Third Country

Cyprus

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

3.2.   Description of the product to which the name in (1) applies

The name ‘Halloumi’ will be used throughout the text, representing the names indicated above, i.e.:

‘Χαλλούμι’ (Halloumi) / ‘Hellim’

There are two types of Halloumi – fresh and mature.

Fresh Halloumi is made from curds produced by curdling milk with rennet. It is cooked and formed into its characteristic shape. It is semi-hard and elastic, folded (into a rectangular or semi-circular shape), white to light-yellowish in colour, has a close texture and is easily sliced, with a characteristic smell and taste. It smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste. The maximum moisture content is 52 %, the minimum fat content is 43 % (in dry weight) and the maximum salt content is 3 %.

Mature Halloumi is made from curds produced by curdling milk with rennet. It is cooked and formed into its characteristic shape and left to mature in salted whey for at least 40 days. It is semi-hard to hard, less elastic, folded (into a rectangular or semi-circular shape), white to yellowish in colour, has a close texture and is easily sliced, with a characteristic smell and taste. It smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste; it is slightly bitter and very salty. The maximum moisture content is 37 %, the minimum fat content is 40 % (in dry weight), the maximum salt content is 6 % and the acidity is 1,2 % (expressed as lactic acid in dry weight).

Halloumi cheeses weigh from 150 to 1 200 grams.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Regarding the milk used to make Halloumi, the following applies, without prejudice to the provisions of Regulation (EU) No 664/2014:

The sheep and goat’s milk comes from local and other breeds, including their crosses, that graze throughout the year, provided weather conditions permit. All the coarse fodder in the sheep and goats’ diet is locally produced (green forage, hay, silage, straw/stubble and grazing on wild plants). As regards feed supplements, cereals, including barley and maize, protein feed such as husked, partly decorticated soybean meal, products and by-products of various raw materials such as wheat bran, and inorganic substances, vitamins and micronutrients may be used.

The cow’s milk comes from cows that are housed in sheds and fed on forage, hay, silage and straw that are produced in Cyprus, mainly from native forage plants, and on feed supplements. Specifically, the cows’ diet consists of locally produced forage (green forage plants, hay, silage and straw/stubble). The remainder of their diet consists of feed supplements containing mainly barley, maize, soya and bran, and other protein feed such as husked, partly decorticated soybean meal, products and by-products of various raw materials such as wheat bran, and inorganic substances, vitamins and micronutrients.

Milk (fresh sheep or goat’s milk or a mixture thereof, with or without cow’s milk added), rennet (but not pig rennet), fresh or dried Cypriot mint leaves (Mentha viridis) and salt. The proportion of sheep or goat’s milk or the mixture thereof must always be greater than the proportion of cow’s milk. In other words, when cow’s milk is used in addition to sheep or goat’s milk or a mixture thereof, the proportion of cow’s milk in the Halloumi must not be greater than the proportion of sheep or goat’s milk or the mixture thereof. The milk used for making Halloumi is Cypriot full-fat milk. The milk must be pasteurised or have been heated to a temperature above 65 °C. It must not be condensed milk or contain any of the following: milk powder, condensed milk, casein salts, colourings, preservatives or other additives. It must not contain antibiotics, pesticides or other harmful substances.

The sheep and goat’s milk comes from local and other breeds, including their crosses, that are reared within the defined geographical area.

The cow’s milk comes from cows that were gradually introduced in Cyprus and that are reared within the defined geographical area.

3.4.   Specific steps in production that must take place in the identified geographical area

The sheep, goat and cow’s milk that is the raw material for the production of ‘Halloumi’ cheese is produced within the defined geographical area. Halloumi itself is also produced within the defined geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

‘Halloumi’ cheese must be packaged within the defined geographical area for the following reasons: (a) immediately after it has been produced, Halloumi must be packaged to prevent further ripening, (b) the Halloumi production process (production-packaging) cannot be interrupted (continuous production), (c) to ensure traceability, the product must be packaged by the producer and labelled accordingly, (d) to prevent any cheese produced outside Cypriot territory being marketed as PDO Halloumi, so as to guarantee the quality and origin of the product and ensure that the requisite controls can be carried out.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Regarding the composition of the milk used to produce ‘Halloumi’, in cases where a mixture of milks is used, the different types of milk must be mentioned on the label, in decreasing order of percentage.

4.   Concise definition of the geographical area

The administrative boundaries of the districts of Nicosia, Limassol, Larnaca, Famagusta, Paphos and Kyrenia.

5.   Link with the geographical area

Specificity of the geographical area

Natural factors: Cyprus has a Mediterranean climate characterised by hot, dry summers and mild, wet winters. The island’s terrain also plays a very important role: the mountains receive a relatively high amount of rainfall and affect the hydrology and environment of the lower lying areas, as the numerous streams are fed with water from springs for several months after the rains have stopped. In relation to its size Cyprus has one of the richest floras in the Mediterranean, owing to its geological structure, climate, geographical position, the surrounding sea and the land configuration (Tsintidis et al., 2002). There are 1 908 different species of plant, 140 of which are endemic, i.e. they are found only in Cyprus (Department of Forests, 2004). Lastly, the local breeds of dairy animals in Cyprus include the local fat-tailed sheep, which is well adapted to the dry climate and high temperatures of the area, and the local Machaira and Pissouri goats. The Chios sheep and the Damascus goat (introduced in the 1950s and 1930s respectively) are also local breed types, as their morphological and production characteristics have diverged from those of the populations of origin after a long-standing national breeding programme.

Human factors: historical references show that Halloumi production in Cyprus was known from the most ancient times. Halloumi is mentioned as ‘calumi’ in a codex containing five manuscripts on the history of Cyprus that is kept in the library of the Correr Museum in Venice. Dating back to 1554, this is the oldest written reference to Halloumi that has been found up to now. There are also later references to Halloumi, inter alia by Archimandrite Kyprianos in 1788.

The importance of Halloumi in the life of the local people can be clearly seen through art (poetry, literature) and the place it occupied in agricultural shows (Lyssi, 1939). The list of classes and cash prizes and the conditions for entry for the Lyssi Agricultural Show, which was published in both Greek and Turkish, includes the products that can be entered in the competition. The Turkish name for ‘Halloumi’ is ‘Hellim’. Turkish Cypriot Halloumi producers use both names for our traditional product or just the name ‘Hellim’. There is ample evidence that the two names ‘Halloumi’ and ‘Hellim’ refer to the same traditional Cypriot product, for which both names are used (Halkin Sesi newspaper, 1959 and 1962 and product packaging for export bearing both names).

The close link between the product and the island’s inhabitants is also evident from the fact that today ‘Halloumas’, ‘Hallouma’, ‘Halloumakis’ and ‘Halloumis’ are common Cypriot surnames.

From ancient times Halloumi was an important element in the Cypriot diet (Bevan, 1919; Pitcairn, 1934; Zigouris, 1952) and met the needs of Cypriot families all year round. Halloumi was ‘the famous Cypriot cheese, produced in a special way’, one of the most common accompaniments to bread in every Cypriot household, essential to every rural family (Xioutas, 2001). As well as being consumed locally, from ancient times Halloumi was exported to various countries (Archimandrite Kyprianos, 1788), including Egypt, Syria, Greece, Turkey, Palestine, France, Sudan, the United Kingdom, America, Australia and China (Dawe, 1928).

The production process is unique, in particular the stages of cooking the product at a high temperature for a specific length of time, the folding and the addition of Cypriot mint. Cooking the curds is very important since, according to a relevant study, it enhances the product’s organoleptic qualities. Specifically, cooking the curds at a high temperature produces high levels of certain basic chemical compounds that help determine the taste of Halloumi. Some of these compounds are lactones, such as delta-dodecalactone (characterised by a fruity flavour) and delta-decalactone (characterised by a creamy flavour), whereas some are methyl ketones, which are characterised by a milk-like flavour (P. Papademas, 2000).

The typical folding of the curds, as part of the traditional processing, sets Halloumi apart from all other cheeses. The practice of folding came into use because, traditionally, this made it easier to put the cheeses into the containers where they were kept in whey. Also, the mint leaves are placed between the curd layers (during the folding process) so that they are held in place, allowing the mint to give its characteristic aroma to the final product. The use of mint (Mentha viridis) at the folding stage gives the final product its characteristic aroma thanks to the presence of the terpenes pulegone (‘mint terpene’) and carvone (Papademas and Robinson, 1998). It is the local producers who have the knowledge of this production process.

Specificity of the product

The specific characteristics of the product include:

| (a) | the property that it does not spread or melt at high temperatures (it can be eaten not only as it is but also fried, grilled, etc.); |
| --- | --- |

(a)

the property that it does not spread or melt at high temperatures (it can be eaten not only as it is but also fried, grilled, etc.);

| (b) | the heat treatment of the curds in whey at a temperature of over 90 oC for at least 30 minutes, which is a unique feature of the production process and contributes to the specific organoleptic characteristics of the product; |
| --- | --- |

(b)

the heat treatment of the curds in whey at a temperature of over 90 oC for at least 30 minutes, which is a unique feature of the production process and contributes to the specific organoleptic characteristics of the product;

| (c) | the folding that gives it its characteristic shape; |
| --- | --- |

(c)

the folding that gives it its characteristic shape;

| (d) | its organoleptic characteristics (with a characteristic smell and taste – it smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste) due mainly to the sheep and goat’s milk, which is affected by the animals’ diet, the mint that is added during the production process and the volatile compounds that are formed during the heat treatment of the curds in whey; and |
| --- | --- |

(d)

its organoleptic characteristics (with a characteristic smell and taste – it smells strongly of milk/whey and has an aroma and taste of mint, a barnyard smell and a pungent, salty taste) due mainly to the sheep and goat’s milk, which is affected by the animals’ diet, the mint that is added during the production process and the volatile compounds that are formed during the heat treatment of the curds in whey; and

| (e) | its traditional character, derived from the fact that it has been made in Cyprus since ancient times according to the traditional method handed down from one generation to the next, and it is the local producers who have the knowledge of this process today. |
| --- | --- |

(e)

its traditional character, derived from the fact that it has been made in Cyprus since ancient times according to the traditional method handed down from one generation to the next, and it is the local producers who have the knowledge of this process today.

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a given quality, the reputation or other characteristics of the product (for PGI)

The link between Halloumi and the geographical environment resides in the specificity of the island’s Mediterranean climate. The local vegetation consumed by the dairy animals passes from the stage of green pasture to semi-dry and finally dry fodder, following the characteristic phases of the local microclimate. Some of these plants are endemic. This local Cypriot vegetation, consumed by the animals either fresh or dried, has a crucial effect on the quality of the milk and consequently the specific characteristics of the cheese (Papademas, 2000). The presence of the bacillus Lactobacillus cypricasei (lactobacillus from Cypriot cheese), which has been isolated only from Cypriot Halloumi, testifies to the link between the island’s microflora and the product (Lawson et al., 2001). Also, the addition of Cypriot mint further contributes to the product’s characteristic flavour. Other factors affecting the product’s organoleptic characteristics, especially its taste and smell, are the type of milk used, as sheep and goat’s milk contain specific low molecular weight fatty acids, and the volatile compounds formed during the production process.

Regarding the link between human factors and the product, Halloumi is considered traditional to Cyprus, since, as described in point 5.1, it has played a very important role in the life and diet of the island’s inhabitants, both Greek Cypriots and Turkish Cypriots, since ancient times and knowledge of the production process has been handed down from one generation to the next. Both its characteristic folded shape and its specific property of not melting at high temperatures are due to this traditional production process that has been passed down through the generations.

Reference to publication of the product specification

http://www.moa.gov.cy/moa/da/da.nsf/All/82B33F7D83ABF5A8C225879C00346BA5?OpenDocument

---

(1)  OJ L 179, 19.6.2014, p. 17.

(2)  OJ L 343, 14.12.2012, p. 1.

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| 13.2.2023 | EN | Official Journal of the European Union | C 53/11 |
| --- | --- | --- | --- |

13.2.2023

EN

Official Journal of the European Union

C 53/11

---

Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indications in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 53/05)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State (Regulation (EU) No 1151/2012)

‘Džiugas’

EU No PGI-LT-02372-AM01- 8.11.2022

PGI (x) PDO ( )

1.   Name of product

‘Džiugas’

2.   Member State to which the geographical area belongs

Lithuania

3.   Member State authority communicating the standard amendment

Ministry of Agriculture of the Republic of Lithuania

4.   Description of the approved amendment(s)

Amendment 1:

Point 4 of the current specification and point 3.2 of the single document read as follows:

| ‘4. | Description of the product |
| --- | --- |

‘4.

Description of the product

“Džiugas” cheese is a medium-fat hard cheese made from cow’s milk which has been standardised and pasteurised and curdled with enzymes, with the curd and cheese mass subsequently subjected to special processing and maturation. The cheese is made solely from cow’s milk obtained during the grazing period, which gives long-maturing cheeses the best organoleptic and microbiological indicators.’

This text has been amended to read as follows:

| ‘4. | Description of the product |
| --- | --- |

‘4.

Description of the product

“Džiugas” cheese is made from cow’s milk which has been standardised and pasteurised and curdled with enzymes, with the curd and cheese mass subsequently subjected to special processing and maturation. The cheese is made solely from cow’s milk obtained during the grazing period, which gives long-maturing cheeses the best organoleptic and microbiological indicators.’

Justification

The description of the cheese under this point has been amended and the cheese is no longer classified in terms of fat content and hardness, i.e. the terms ‘medium fat’ and ‘hard’ have been removed. According to Order No 3D-335 of the Lithuanian Minister for Agriculture of 13 June 2008 approving the schedule of quality requirements for cheeses, these classifiers are not obligatory and may be provided additionally.

Amendment 2:

Table 1 (Organoleptic indicators of ‘Džiugas’ cheese) under point 4 of the current specification and under point 3.2 of the single document reads as follows:

‘Table 1. Organoleptic indicators of “Džiugas” cheese

| Indicator | Characterisation |
| --- | --- |
| Colour | Cheese matured for at least 12 months: creamy/yellowish, slightly more intense near the rind
  Cheese matured for at least 18 months: yellowish to creamy, slightly more intense and with a greenish tinge near the rind Cheese matured for at least 24 months: yellowish to creamy, with a slightly more intense matt greenish colour near the rind
  Cheese matured for at least 36 months: yellow, possibly with a reddish-yellow or brown marble tinge, slightly more intense near the rind
  Cheese matured for at least 48 months: yellow, possibly with an orange tinge, slightly more intense near the rind |
| Colour | Cheese matured for at least 60 months: yellow grading to dark yellow, with a reddish-yellow tinge, darker along the edges near the rind, and with a noticeably more intense gradation of colour. A cross-section of the cheese mass reveals flesh which is yellow with an orange tinge and contains visible white calcium salt crystals. |
| Appearance | Dimensions of the flat cylindrical cheese wheel: height 9,0-10,0 cm, diameter 22,0-24,0 cm, weight 4,2-4,5 kg. |
| Cross-section | The cheese is eyeless, although it may occasionally contain irregular eyelets and slight cracks. Small, white, isolated calcium salt and amino acid tyrosine crystals can also be seen. |
| Taste and smell | The cheese has a rich, sweet yet sharp taste, heat imparting subtle fruity after-tastes. Subtly fresh, with an aroma of lactic acid and dried cheese. |
| Texture | The cheese mass is hard but breaks easily. The longer the cheese has matured, the harder it is and the more crunchy crystals it contains.’ |

Indicator

Characterisation

Colour

Cheese matured for at least 12 months: creamy/yellowish, slightly more intense near the rind

Cheese matured for at least 18 months: yellowish to creamy, slightly more intense and with a greenish tinge near the rind Cheese matured for at least 24 months: yellowish to creamy, with a slightly more intense matt greenish colour near the rind

Cheese matured for at least 36 months: yellow, possibly with a reddish-yellow or brown marble tinge, slightly more intense near the rind

Cheese matured for at least 48 months: yellow, possibly with an orange tinge, slightly more intense near the rind

Colour

Cheese matured for at least 60 months: yellow grading to dark yellow, with a reddish-yellow tinge, darker along the edges near the rind, and with a noticeably more intense gradation of colour. A cross-section of the cheese mass reveals flesh which is yellow with an orange tinge and contains visible white calcium salt crystals.

Appearance

Dimensions of the flat cylindrical cheese wheel: height 9,0-10,0 cm, diameter 22,0-24,0 cm, weight 4,2-4,5 kg.

Cross-section

The cheese is eyeless, although it may occasionally contain irregular eyelets and slight cracks. Small, white, isolated calcium salt and amino acid tyrosine crystals can also be seen.

Taste and smell

The cheese has a rich, sweet yet sharp taste, heat imparting subtle fruity after-tastes. Subtly fresh, with an aroma of lactic acid and dried cheese.

Texture

The cheese mass is hard but breaks easily. The longer the cheese has matured, the harder it is and the more crunchy crystals it contains.’

This text has been amended to read as follows:

‘Table 1. Organoleptic indicators of “Džiugas” cheese

| Indicator | Characterisation |
| --- | --- |
| Colour | Cheese matured for at least 12 months: creamy/yellowish, slightly more intense near the rind
  Cheese matured for at least 18 months: yellowish to creamy, slightly more intense and with a greenish tinge near the rind
  Cheese matured for at least 24 months: yellowish to creamy, with a slightly more intense matt greenish colour near the rind
  Cheese matured for at least 36 months: yellow, possibly with a reddish-yellow or brown marble tinge, slightly more intense near the rind
  Cheese matured for at least 48 months: yellow, possibly with an orange tinge, slightly more intense near the rind Cheese matured for at least 60 months: yellow grading to dark yellow, with a reddish-yellow tinge, darker along the edges near the rind, and with a noticeably more intense gradation of colour. A cross-section of the cheese mass reveals flesh which is yellow with an orange tinge and contains visible white calcium salt crystals.
  Cheese matured for at least 100 months: intensely dark yellow, with an orange tinge near the rind, a noticeably more pronounced gradation of colour and much richer colours.
  Cheese matured for at least 120 months: deep yellow, with a very pronounced gradation of colour near the rind and more intense reddish-yellow or orange tinges. |
| Appearance | Dimensions of the flat cylindrical cheese wheel: height 9,0-10,0 cm, diameter 22,0-24,0 cm, weight 4,2-4,5 kg. |
| Cross-section | The cheese is eyeless, although it may occasionally contain irregular eyelets and slight cracks. Small, white, isolated calcium salt and amino acid tyrosine crystals can also be seen. |
| Taste and smell | The cheese has a rich, sweet yet sharp taste, and the lactic acid typical of the cheese is free of any foreign smell or taste. |
| Texture | The cheese mass is hard but breaks easily. The longer the cheese has matured, the harder it is and the more crunchy crystals it contains.’ |

Indicator

Characterisation

Colour

Cheese matured for at least 12 months: creamy/yellowish, slightly more intense near the rind

Cheese matured for at least 18 months: yellowish to creamy, slightly more intense and with a greenish tinge near the rind

Cheese matured for at least 24 months: yellowish to creamy, with a slightly more intense matt greenish colour near the rind

Cheese matured for at least 36 months: yellow, possibly with a reddish-yellow or brown marble tinge, slightly more intense near the rind

Cheese matured for at least 48 months: yellow, possibly with an orange tinge, slightly more intense near the rind Cheese matured for at least 60 months: yellow grading to dark yellow, with a reddish-yellow tinge, darker along the edges near the rind, and with a noticeably more intense gradation of colour. A cross-section of the cheese mass reveals flesh which is yellow with an orange tinge and contains visible white calcium salt crystals.

Cheese matured for at least 100 months: intensely dark yellow, with an orange tinge near the rind, a noticeably more pronounced gradation of colour and much richer colours.

Cheese matured for at least 120 months: deep yellow, with a very pronounced gradation of colour near the rind and more intense reddish-yellow or orange tinges.

Appearance

Dimensions of the flat cylindrical cheese wheel: height 9,0-10,0 cm, diameter 22,0-24,0 cm, weight 4,2-4,5 kg.

Cross-section

The cheese is eyeless, although it may occasionally contain irregular eyelets and slight cracks. Small, white, isolated calcium salt and amino acid tyrosine crystals can also be seen.

Taste and smell

The cheese has a rich, sweet yet sharp taste, and the lactic acid typical of the cheese is free of any foreign smell or taste.

Texture

The cheese mass is hard but breaks easily. The longer the cheese has matured, the harder it is and the more crunchy crystals it contains.’

Justification

Descriptions of the colours of ‘Džiugas’ cheese matured for at least 100 and 120 months have been added to the specification.

The description of the taste and smell of the cheese has been amended. The purpose of this amendment is to provide a common characterisation of the taste and smell typical of the cheese, covering all levels of maturity.

Amendment 3:

Amendment 3:

Table 2 (Physical and chemical characteristics of ‘Džiugas’ cheese) under point 4 of the current specification and under point 3.2 of the single document reads as follows:

‘Table 2. Physical and chemical characteristics of “Džiugas” cheese

| Indicator name | Standard value |
| --- | --- |
| Fat content of the cheese’s dry matter (%) | 39 -40 |
| Moisture content (%) | 34 -35 |
| Common salt content (%) | 1,8 -2,2 ’. |

Indicator name

Standard value

Fat content of the cheese’s dry matter (%)

39 -40

Moisture content (%)

34 -35

Common salt content (%)

1,8 -2,2 ’.

This text has been amended to read as follows:

‘Table 2. Physical and chemical characteristics of “Džiugas” cheese

| Indicator name | Standard value |
| --- | --- |
| Fat content of the cheese’s dry matter (%) | 40 ± 3 |
| Moisture content (%) | 34 ± 3 |
| Common salt content (%) | 2,0 -0,4 ’. |

Indicator name

Standard value

Fat content of the cheese’s dry matter (%)

40 ± 3

Moisture content (%)

34 ± 3

Common salt content (%)

2,0 -0,4 ’.

Justification

The limits of the physico-chemical parameters of ‘Džiugas’ cheese have been amended. These amendments concern, in part, the addition of cheeses with very long maturation times, i.e. cheeses matured for at least 100 or 120 months. Cheeses of this maturity must have a lower moisture content because the maturation period envisaged for them is longer than for the other cheeses referred to. Furthermore, to ensure that the characteristics of the very long maturation cheeses remain unchanged throughout the maturation period, the salting time must be longer. The maximum salt content referred to in the table of physical and chemical characteristics has therefore been changed. The maximum moisture content of the cheese has been changed to adapt to the needs of different national markets.

The minimum salt content has been reduced in line with recommendations to reduce salt consumption and to allow the product to be distributed to a broader range of consumers.

Amendment 4:

Amendment 4:

Point 7 (method of production, raw materials) of the current specification and point 3.3 (raw materials) of the single document read as follows:

‘Raw materials:

| — | cow’s milk obtained only during the grazing period (May to October); cows still grazing at that time are not to be fed any supplementary feed; |
| --- | --- |

—

cow’s milk obtained only during the grazing period (May to October); cows still grazing at that time are not to be fed any supplementary feed;

| — | starter cultures of rod-shaped lactic acid bacteria (Lactobacillus) and thermophilic cocci bacteria (Streptococcus); |
| --- | --- |

—

starter cultures of rod-shaped lactic acid bacteria (Lactobacillus) and thermophilic cocci bacteria (Streptococcus);

Lactobacillus

Streptococcus

| — | a milk-coagulating protease-class enzyme of microbiological origin, obtained by cultivating the microfungus Rhizomucor miehei; – common salt.’ |
| --- | --- |

—

a milk-coagulating protease-class enzyme of microbiological origin, obtained by cultivating the microfungus Rhizomucor miehei; – common salt.’

Rhizomucor miehei

This text has been amended to read as follows:

‘Raw materials:

| — | cow’s milk obtained only during the grazing period (May to October); cows still grazing at that time are not to be fed any supplementary feed; |
| --- | --- |

—

cow’s milk obtained only during the grazing period (May to October); cows still grazing at that time are not to be fed any supplementary feed;

| — | starter cultures of rod-shaped lactic acid bacteria (Lactobacillus) and thermophilic cocci bacteria (Streptococcus); |
| --- | --- |

—

starter cultures of rod-shaped lactic acid bacteria (Lactobacillus) and thermophilic cocci bacteria (Streptococcus);

Lactobacillus

Streptococcus

| — | enzyme, common salt.’ |
| --- | --- |

—

enzyme, common salt.’

Justification

The description of the milk-coagulating microbial enzyme has been amended. The purpose of this amendment is to provide a shorter generic description of the enzyme without specifying the type of enzyme and the way in which it is obtained.

Amendment 5:

Amendment 5:

Point 7 of the current specification (method of production, production, 1. Production and coagulation of the milk mixture)) reads as follows:

| ‘1. | Preparation and coagulation of the milk mixture: |
| --- | --- |

‘1.

Preparation and coagulation of the milk mixture:

The raw milk collected is separated, clarified and standardised in such a way that the fat content in dry matter of the mature cheese meets the requirements laid down in point 4. The milk mixture is pasteurised at a temperature of 74 ± 2 °C, for 20 seconds. Following pasteurisation, the milk mixture may be stored at a temperature not exceeding 10 °C for no more than 18 hours.’

This text has been amended to read as follows:

| ‘1 | Preparation and coagulation of the milk mixture: |
| --- | --- |

‘1

Preparation and coagulation of the milk mixture:

The raw milk collected is separated, clarified and standardised in such a way that the fat content in dry matter of the mature cheese meets the requirements laid down in point 4. The milk mixture is pasteurised at a temperature of at least 72,5 °C for 20 s. Following pasteurisation, the milk mixture may be stored at a temperature not exceeding 10 °C for no more than 18 hours.’

°

Justification

The temperature limit for pasteurisation of the milk has been amended. The purpose of this amendment is to set a stricter limit on the minimum temperature for pasteurisation of the milk. This temperature determines qualitative and food safety parameters.

Amendment 6:

Amendment 6:

Point 7 (method of production, production, 2. Curdling of the milk) of the current specification reads as follows:

| ‘2. | Curdling of the milk: |
| --- | --- |

‘2.

Curdling of the milk:

the milk mixture for the production of “Džiugas” cheese is heated to a temperature of 32–34 °C. During milk mixture inoculation, a liquid lactic acid bacterial starter (prepared in accordance with the procedure described below) equal to between 1,5 and 2,0 % of the mixture is added to the cheese maker and a frozen starter of thermophilic Streptococcus thermophilus bacteria also added. Once the cheese maker has been filled with the milk mixture, a milk-curdling protease-class enzyme of microbiological origin is added. Once the enzyme has been added, the milk mixture is mixed thoroughly and left to curdle.’

Streptococcus thermophilus

This text has been amended to read as follows:

| ‘2. | Curdling of the milk: |
| --- | --- |

‘2.

Curdling of the milk:

the milk mixture for the production of “Džiugas” cheese is heated to a temperature of 32–34 °C. During milk mixture inoculation, a liquid lactic acid bacterial starter (prepared in accordance with the procedure described below) comprising up to 2,0 % of the mixture is added to the cheese maker and a frozen starter of thermophilic Streptococcus thermophilus bacteria also added. Once the cheese maker has been filled with the milk mixture, a milk-curdling protease-class enzyme of microbiological origin is added. Once the enzyme has been added, the milk mixture is mixed thoroughly and left to curdle.’

Streptococcus thermophilus

Justification

The amount of liquid lactic acid bacterial starter used in the curdling of the milk has been amended. The purpose of this amendment is to emphasise that the amount of starter used depends on the activity of the pre-prepared starter, the composition and characteristics of the milk, and the production time. The amount of starter must not exceed 2 %.

Amendment 7:

Amendment 7:

Point 7 (method of production, production, 3. Production of the liquid starter of lactic acid bacteria) reads as follows:

| ‘3. | Production of the liquid lactic acid bacteria starter: |
| --- | --- |

‘3.

Production of the liquid lactic acid bacteria starter:

To produce the starter, residual whey is used. This is selected on the basis of quality and composition: dry matter content: 6,3–6,5 %; lactose content: 4,60–4,65 %; fat content: 0,18–0,25 %; protein content: 0,75–0,85 %. First of all, the whey fermentation starter is prepared: the whey is pasteurised, cooled to the curdling temperature and curdled using a dry frozen starter. The productive starter is then prepared as follows: the whey is pasteurised, cooled to the curdling temperature and 2 % of fermentation starter added.’

This text has been amended to read as follows:

| ‘3. | Production of the liquid lactic acid bacteria starter: |
| --- | --- |

‘3.

Production of the liquid lactic acid bacteria starter:

To produce the starter, residual whey is used. This is selected on the basis of quality and composition: dry matter content: at least 6,3 %. First of all, the whey fermentation starter is prepared: the whey is pasteurised, cooled to the curdling temperature and curdled using a dry frozen starter. The productive starter is then prepared as follows: the whey is pasteurised, cooled to the curdling temperature and up to 2 % of fermentation starter added.’

Justification

The description of the production of the liquid starter of lactic acid bacteria has been amended. The purpose of this amendment is to emphasise that a minimum dry matter content of 6,3 % is important for production of the starter. Cheesemakers’ long experience has shown that dry matter content plays a key role in determining the indicators of the productive starter.

The amount of liquid lactic acid bacterial starter used in the curdling of the milk has been amended. The purpose of this amendment is to emphasise that the amount of starter used depends on the activity of the pre-prepared starter, the composition and characteristics of the milk, and the production time. The amount of starter must not exceed 2 %.

Amendment 8:

Amendment 8:

Point 7 (method of production, production, 4. Processing of the curd and cheese grains) of the current specification reads as follows:

| ‘4. | Processing of the curd and cheese grains: |
| --- | --- |

‘4.

Processing of the curd and cheese grains:

The milk mixture curdling time is 25 to 35 minutes. If the curd is quite stiff and does not disintegrate into small flakes in a break with sharp edges and still has distinctly clear whey, it is ready to be cut. The curd is cut, with a grain size of between 0,7 and 1,0 cm. The cutting time is 10 minutes. The cheese grains are heated for a second time by raising the temperature from 33 °C to 50 °C for 50 minutes. The total time taken for the second heating does not exceed 1 hour.’

This text has been amended to read as follows:

| ‘4. | Processing of the curd and cheese grains: |
| --- | --- |

‘4.

Processing of the curd and cheese grains:

The milk mixture curdling time is 15 to 35 minutes. If the curd is quite stiff and does not disintegrate into small flakes in a break with sharp edges and still has distinctly clear whey, it is ready to be cut. The curd is cut, with a grain size of between 0,7 and 1,0 cm. Cutting takes up to 15 minutes. The cheese grains are heated for a second time by raising the temperature from 33 °C to 50 °C for 45-55 minutes. The total time taken for the second heating does not exceed 1 hour.’

Justification

The processing of the curd and cheese grains has been modified, i.e. the times taken for curdling and cutting have been adjusted. These amendments concern the size of the grains of curd cut and the firmness of the curd, both of which depend on the production time and the composition and characteristics of the milk.

This amendment adjusts the duration of the second time the cheese grains are heated, which depends on the temperature to which they are heated. The cheese grains must not be heated for a second time to a temperature exceeding 50 °C.

Amendment 9:

Amendment 9:

Point 7 (method of production, production, 6. Salting of the cheese) of the current specification reads as follows:

| ‘6. | Salting of the cheese: |
| --- | --- |

‘6.

Salting of the cheese:

The cheeses are salted in salting basins for up to 6 days. The brining temperature in the basins is between 8 °C and 12 °C, and the pH is between 4,5 and 5,2. The salt concentration in the brine is between 18 and 22 %.’

This text has been amended to read as follows:

| ‘6. | Salting of the cheese: |
| --- | --- |

‘6.

Salting of the cheese:

The cheeses are salted in salting basins for up to 8 days. The brining temperature in the basins is between 8 °C and 12 °C, and the pH is between 4,5 and 5,4.

The salt concentration in the brine is between 18 and 22 %.’

Justification

The process of salting the cheese has been set out in greater detail, i.e. the duration of the salting and the pH limit values for the brine have been amended. The change in the duration of the salting time is linked to the addition to the specification of cheeses matured for at least 100 months and cheeses matured for at least 120 months. Because of their longer maturation period and lower moisture content, these mature cheeses must be salted in the salting basins for a longer period of time to ensure that the final product meets the requirements laid down in point 4.

The pH of the brine has been amended, as the pH of the brine may be as high as 5,4 at the time when the cheeses are placed in it.

Amendment 10:

Amendment 10:

Point 7 (method of production, production, 7. Maturation and storage of the cheese) of the current specification reads as follows:

| ‘7. | Maturation and storage of the cheese: |
| --- | --- |

‘7.

Maturation and storage of the cheese:

The cheese is matured at a temperature of 10-12 °C with a relative humidity of 80-85 % for a period not exceeding 30 days, until the cheese reaches a humidity of 34-35 %. Afterwards, the cheese wheels are vacuum-sealed in plastic bags. The cheese is matured for 12 to 60 months at a temperature of 8 °C and a relative humidity of 70-85 %. While they mature, the cheeses are stored in rooms where the temperature is between 2 and 6 °C.’

This text has been amended to read as follows:

| ‘7. | Maturation and storage of the cheese: |
| --- | --- |

‘7.

Maturation and storage of the cheese:

The cheese is matured at a temperature of 10-12 °C with a relative humidity of 80÷85 % for a period not exceeding 30 days, until the requirements laid down in point 4 are met. Afterwards, the cheese wheels are vacuum-sealed in plastic bags. The cheese is matured for 12 to 120 months at a temperature of not exceeding 10 °C. While they mature, the cheeses are stored in rooms where the temperature is between 2 and 6 °C.’

Justification

The process of cheese maturation and storage has been set out in greater detail, i.e. reference is made to the table of physical and chemical characteristics of ‘Džiugas’ cheese, and, in addition, the maximum maturation period has been included, the temperature at which the wrapped cheeses are matured has been changed and the relative humidity is no longer indicated.

The temperature has been changed to ensure a more uniform maturation process for the cheese. Relative humidity is no longer indicated because the cheeses mature in their packaging. This parameter therefore has no impact on the final product.

Amendment 11:

Amendment 11:

Point 8 of the current specification (link with the geographical area; causal link between the geographical area and the product’s quality, its reputation or another characteristic) and point 5 of the single document (link with the geographical area) read as follows:

‘Causal link between the geographical area and the product’s quality, its reputation or another characteristic

The productive starter is obtained from a prepared fermentation starter (the whey is fermented using a dry frozen starter) which can be grown as many as five times. In addition, the whey starter (whey) is pasteurised manually rather than automatically, by regulating heating or cooling valves.

To ensure that the lateral surfaces of the cheese are smooth and evenly dry, as the moisture content of the whole cheese wheel decreases, “Džiugas” cheese is rotated manually roughly 60 ° every three days.’

This text has been amended to read as follows:

‘Causal link between the geographical area and the product’s quality, its reputation or another characteristic

The productive starter is obtained from a prepared fermentation starter (the whey is fermented using a dry frozen starter) which can be grown as many as ten times. The whey starter (whey) is pasteurised automatically.

To ensure that the lateral surfaces of the cheese are smooth and evenly dry, as the moisture content of the whole cheese wheel decreases, “Džiugas” cheese is rotated manually roughly 60 ° at least twice a week.’

Justification

The number of cultivations of the liquid starter of lactic acid bacteria has been changed. It is also stated that the whey starter (whey) is pasteurised automatically.

The number of cultivations has been increased to ensure a stable ratio of starter cultures, owing to improvements in the equipment allowing pasteurisation to be performed automatically.

The frequency of rotation of the cheese while it matures has been modified to ensure the cheese’s lateral surfaces are smoother and more evenly dry and the frequency of rotation is more uniform.

The changes are considered minor because they do not relate to the essential characteristics of the product, do not alter the link with the geographical area or the geographical area itself, do not include a change to the name of the product or any part of the name, do not affect the defined geographical area and do not represent an increase in restrictions on trade in the product or its raw materials under the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs and section 5 of the application in Annex VII to Commission Implementing Regulation (EU) No 668/2014 of 13 June 2014 laying down rules for the application of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs.

SINGLE DOCUMENT

‘Džiugas’

‘Džiugas’

EU No PGI-LT-02372-AM01 – 8.11.2022

EU No PGI-LT-02372-AM01 – 8.11.2022

PGI (x) PDO ( )

PGI (x) PDO ( )

1.   Name

Name

‘Džiugas’

2.   Member State or Third Country

Member State or Third Country

Lithuania

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3 Cheeses

3.2.   Description of the product to which the name in (1) applies

Description of the product to which the name in (1) applies

‘Džiugas’ cheese is made from cow’s milk which has been standardised and pasteurised and curdled with enzymes, with the curd and cheese mass subsequently subjected to special processing and maturation. The cheese is made solely from cow’s milk obtained during the grazing period, which gives long-maturing cheeses the best organoleptic and microbiological indicators.

Table 1

Table 1

Organoleptic indicators of ‘Džiugas’ cheese

Organoleptic indicators of ‘Džiugas’ cheese

| Indicator | Characterisation |
| --- | --- |
| Colour | Cheese matured for at least 12 months: creamy/yellowish, slightly more intense near the rind
  Cheese matured for at least 18 months: yellowish to creamy, slightly more intense and with a greenish tinge near the rind
  Cheese matured for at least 24 months: yellowish to creamy, with a slightly more intense matt greenish colour near the rind
  Cheese matured for at least 36 months: yellow, possibly with a reddish-yellow or brown marble tinge, slightly more intense near the rind
  Cheese matured for at least 48 months: yellow, possibly with an orange tinge, slightly more intense near the rind
  Cheese matured for at least 60 months: yellow grading to dark yellow, with a reddish-yellow tinge, darker along the edges near the rind, and with a noticeably more intense gradation of colour. A cross-section of the cheese mass reveals flesh which is yellow with an orange tinge and contains visible white calcium salt crystals.
  Cheese matured for at least 100 months: intensely dark yellow, with an orange tinge near the rind, a noticeably more pronounced gradation of colour and much richer colours.
  Cheese matured for at least 120 months: deep yellow, with a very pronounced gradation of colour near the rind and more intense reddish-yellow or orange tinges. |
| Appearance | Dimensions of the flat cylindrical cheese wheel: height 9,0-10,0 cm, diameter 22,0-24,0 cm, weight 4,2-4,5 kg. |
| Cross-section | The cheese is eyeless, although it may occasionally contain irregular eyelets and slight cracks. Small, white, isolated calcium salt and amino acid tyrosine crystals can also be seen. |
| Taste and smell | The cheese has a rich, sweet yet sharp taste, and the lactic acid typical of the cheese is free of any foreign smell or taste. |
| Texture | The cheese mass is hard but breaks easily. The longer the cheese has matured, the harder it is and the more crunchy crystals it contains. |

Indicator

Characterisation

Colour

Cheese matured for at least 12 months: creamy/yellowish, slightly more intense near the rind

Cheese matured for at least 18 months: yellowish to creamy, slightly more intense and with a greenish tinge near the rind

Cheese matured for at least 24 months: yellowish to creamy, with a slightly more intense matt greenish colour near the rind

Cheese matured for at least 36 months: yellow, possibly with a reddish-yellow or brown marble tinge, slightly more intense near the rind

Cheese matured for at least 48 months: yellow, possibly with an orange tinge, slightly more intense near the rind

Cheese matured for at least 60 months: yellow grading to dark yellow, with a reddish-yellow tinge, darker along the edges near the rind, and with a noticeably more intense gradation of colour. A cross-section of the cheese mass reveals flesh which is yellow with an orange tinge and contains visible white calcium salt crystals.

Cheese matured for at least 100 months: intensely dark yellow, with an orange tinge near the rind, a noticeably more pronounced gradation of colour and much richer colours.

Cheese matured for at least 120 months: deep yellow, with a very pronounced gradation of colour near the rind and more intense reddish-yellow or orange tinges.

Appearance

Dimensions of the flat cylindrical cheese wheel: height 9,0-10,0 cm, diameter 22,0-24,0 cm, weight 4,2-4,5 kg.

Cross-section

The cheese is eyeless, although it may occasionally contain irregular eyelets and slight cracks. Small, white, isolated calcium salt and amino acid tyrosine crystals can also be seen.

Taste and smell

The cheese has a rich, sweet yet sharp taste, and the lactic acid typical of the cheese is free of any foreign smell or taste.

Texture

The cheese mass is hard but breaks easily. The longer the cheese has matured, the harder it is and the more crunchy crystals it contains.

Table 2

Table 2

Physical and chemical characteristics of ‘Džiugas’ cheese

Physical and chemical characteristics of ‘Džiugas’ cheese

| Indicator name | Standard value |
| --- | --- |
| Fat content of the cheese’s dry matter (%) | 40 ± 3 |
| Moisture content (%) | 34 ± 3 |
| Common salt content (%) | 2,0 ± 0,4 |

Indicator name

Standard value

Fat content of the cheese’s dry matter (%)

40 ± 3

Moisture content (%)

34 ± 3

Common salt content (%)

2,0 ± 0,4

3.3.   Raw materials (for processed products only) and feed (for products of animal origin only)

Raw materials (for processed products only) and feed (for products of animal origin only)

| — | cow’s milk obtained only during the grazing period (May to October); cows still grazing at that time are not to be fed any supplementary feed; |
| --- | --- |

—

cow’s milk obtained only during the grazing period (May to October); cows still grazing at that time are not to be fed any supplementary feed;

| — | starter cultures of rod-shaped lactic acid bacteria (Lactobacillus) and thermophilic cocci bacteria (Streptococcus); |
| --- | --- |

—

starter cultures of rod-shaped lactic acid bacteria (Lactobacillus) and thermophilic cocci bacteria (Streptococcus);

Lactobacillus

Streptococcus

| — | an enzyme of microbiological origin; - common salt. |
| --- | --- |

—

an enzyme of microbiological origin; - common salt.

3.4.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

Preparation of the milk mixture, production of the whey starter, enzymatic coagulation of the milk mixture, processing of the curd and cheese grains and moulding, pressing, salting and maturation of the cheese all take place in the defined geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc.

Specific rules concerning slicing, grating, packaging, etc.

—

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

—

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area comprises Telšiai City civil parish, located in Telšiai District in the Samogitian Uplands of north-western Lithuania, and borders on the Ryškėnai, Degaičiai, Gadūnavas and Viešvėnai civil parishes of Telšiai District (Lithuania).

5.   Link with the geographical area

Link with the geographical area

The link of ‘Džiugas’ cheese with the geographical area is based on the product’s good reputation, which is determined by the experience of local master cheese-makers in making and maturing this hard cheese.

‘Džiugas’ cheese is made in Telšiai City civil parish, where a hill fort known as Džiugo kalnas is located. According to ancient legend, the mound is named in honour of Džiugas, a Samogitian warlord. It was believed that the secret of Džiugas’ strength was a cheese kept in the cellar of his farmhouse, giving him extraordinary powers when consumed.

Historically cottage cheeses were produced in Lithuania using only lactic acid bacteria to curdle the milk. In Žemaitija (Samogitia), north-western Lithuania, however, farmer’s wives also knew how to make fermented cheeses using dried calf stomach. The ‘Alka’ Samogitian museum located in Telšiai has wooden cheese moulds on display used by farmers’ wives to produce fermented cheeses. 18th century chronicles mention that the Samogitians knew how to make cheese with a distinctive taste, aroma, consistency and appearance. The book Didžioji Virėja, published by the Sakala publishing house in Klaipėda in 1936, contains a recipe for a home-made hard cheese which is matured for one or two years.

When the diocese of Telšiai was established in 1926, the town of Telšiai became the capital of the ethnographical and historical region of Žemaitija, and is now the region’s spiritual, cultural, educational and scientific hub. It is therefore precisely to this town that the region’s best master craftspeople in all fields have long flocked.

Cheeses and other dairy products have long been dietary staples of the region’s population. There has been a cheese industry in the region since the beginning of the 20th century. For Samogitians, the road to hard cheese production has been a long one. The first dairy began operating in Telšiai in 1924, but it was only in 1985 that experimental production of the hard cheese that would form the basis for ‘Džiugas’ began in a newly built production plant. The quantity of the cheese produced began to increase as of 1994, with the advent of new technical instructions and specifications. The scale of cheese production has varied considerably over the years. Production has increased markedly since 2006, and the trend persists to this day. Around 10 000 tonnes of hard cheese are produced every year. The increase in the volume of production stems from the export of ‘Džiugas’ cheese to Denmark, Finland, Italy and other countries. It is the best-known and most widely purchased hard cheese in Lithuania.

It is the unique skills of local master craftspeople that helped create a product that is characteristic of this area. One 4 kg cheese wheel requires around 60 litres of cow’s milk obtained during the grazing period. It is this milk which gives the long-maturing cheeses the best organoleptic and microbiological indicators. As part of the cheese-making process, it is very important to ensure an optimal ratio of Lactobacillus to Streptococcus bacteria in the whey-grown productive starter. The productive starter is obtained from a prepared fermentation starter (the whey is fermented using a dry frozen starter) which can be grown as many as ten times. Each subsequent productive starter is fermented by the previously prepared one. Each productive starter prepared from the whey must have the requisite ratio of Lactobacillus to Streptococcus bacteria. While the productive starters are growing, the ratio between the bacterial cultures may diverge slightly from what is required. Therefore experienced cheese-makers, in seeking to maintain a constant ratio of one bacterial culture to another, regulate the pasteurisation of the productive starter (whey) and the time the process takes. The starter whey is pasteurised automatically. A very important stage in the production of ‘Džiugas’ cheese is maturation, which is also very dependent on the cheese-makers’ savoir-faire. During maturation, ‘Džiugas’ cheese is positioned vertically in special containers on round, continuously rotating rods. To ensure that the lateral surfaces of the cheese are smooth and evenly dry, as the moisture content of the whole cheese wheel decreases, ‘Džiugas’ cheese is rotated manually roughly 60 ° at least twice a week. Therefore, by the end of the maturation phase, the cheese has been rotated 360 °, thus ensuring that the qualitative indicators of ‘Džiugas’ cheese remain constant. Thanks to the savoir-faire of local cheese-makers, ‘Džiugas’ cheese is distinguished by its special characteristics, which have also determined its good reputation.

Lactobacillus

Streptococcus

Lactobacillus

Streptococcus

The good reputation of ‘Džiugas’ cheese is based on: (1) a plethora of awards won in Lithuania and around the world; (2) its having become a symbolic Lithuanian food product, as it is often offered as a gift to foreign guests; (3) the cheese's fame is the result not just of its taste but also the active development of educational activities and the promotion of a culture of cheese consumption.

Between 1998 and 2017, the cheese won a total of 51 awards, several of which are worth mentioning. The cheese was recognised and awarded the title of product of the year in Lithuania for the first time in 1998, winning a gold medal at the ‘AgroBalt’99’ international exhibition the following year.

An annual contest has been organised since 2009 to identify the most popular product. In this contest, nominees in various categories are distinguished according to consumer choice and sales in the majority of retail chains in the country, and on the basis of quality criteria. ‘Džiugas’ cheese has already been awarded the top prize and recognised as most popular product of the year for the sixth consecutive year.

The cheese won its first gold medal at an international exhibition at ‘Prodexpo’ in Russia in 2005, a feat it repeated at the same exhibition in 2008, 2010 and 2014. It was awarded a certificate for being the most popular product at the specialised international exhibition ‘Peterfood-2010’ in St Petersburg. In the Superior Taste Award food- and beverage-tasting competition organised by the International Taste and Quality Institute (iTQi) in Brussels in 2011, the cheese was awarded two stars, following this up with the same result in 2013, but in 2014 a 36-month-matured ‘Džiugas’ cheese was for the first time given the highest possible rating: three out of a possible three gold stars. In 2015 and 2016 the cheese again collected three gold stars, leading to its obtaining a CRYSTAL TASTE AWARD, conferred only on products which have earned three out of a possible three gold stars for three years in a row.

‘Džiugas’ was awarded a gold medal at the ‘Goldener Preis - 2011’ in Germany, at the International Cheese Awards in the UK in 2012, and at World Food 2012 that same year in Moscow.

The cheese was awarded the SIAL Innovation Grand Prix diploma at the SIAL CHINA international food product exhibition in 2013. The 24-month-matured ‘Džiugas’ hard cheese was recognised as the best product at the 18th international ‘EuroGastro’ fair in Poland in 2014.

The International Certification Association ICERTIAS, based in Switzerland, accorded ‘Džiugas’ the ‘Best Buy Award’ for 2015 and the 36-month-matured cheese was awarded a diploma at the ‘Premio Roma 2017’.

Because of its unique taste, ‘Džiugas’ cheese has become one of Lithuania’s symbolic food products, often taken as a toothsome gift to friends and business partners in foreign countries or to relatives who have moved abroad. The cheese is given as a gift by the President of Lithuania to leaders of foreign countries. In 2013, President of Lithuania Dalia Grybauskaitė congratulated German Chancellor Angela Merkel on her victory in the Bundestag elections, presenting her with a Lithuanian ‘Džiugas’ cheese. An article in Stilius magazine on 15 October 2013 gave a positive assessment of the reception of Žemaitija’s ‘Džiugas’ cheese in Germany, whilst an article published in the newspaper Lietuvos rytas on 3 May 2014 mentioned that the global reputation of ‘Džiugas’ cheese obliges its producers to maintain consistent product quality. ‘Džiugas’ cheese is described as the king of hard cheeses, and is a particular favourite among consumers. In its edition of 1 September 2016, the newspaper Draugas celebrated the fact that the Lithuanian cheese ‘Džiugas’ can now be found on tables in the USA. An article in the newspaper Lietuvos rytas of 28 January 2017 described how guests are treated to the cheese at Lithuanian embassies abroad. ‘Džiugas’ cheese promotes Lithuania throughout the world. An article discusses the award the cheese received in Brussels and mentions that ‘Džiugas’ is the first Lithuanian cheese to have found appreciation in Asia. An article in Lietuvos rytas on 18 March 2017 states that ‘Džiugas’ is the most highly rated cheese in Lithuania because of its exceptional and unique taste characteristics.

Stilius

Lietuvos rytas

Draugas

Lietuvos rytas

Lietuvos rytas

A description of ‘Džiugas’ can also be found in Good cheese 2013-2014, a magazine devoted to cheeses, and in a book published in 2015 on cheeses from around the world (Dorling Kindersley Ltd, World Cheese Book, 2015, 352 p.).

World Cheese Book

At the beginning of the grazing season in May, when production of ‘Džiugas’ cheese also begins, a ‘Džiugas Day’ festival is held in Telšiai, where a special committee assesses the organoleptic properties of cheese made a year ago and matured for 12 months. Cheeses which have been matured for longer may also be sampled and their colour, taste, texture and other properties compared.

In 2013, ‘Džiugas’ Houses [‘Džiugas’ namai] were established in Telšiai, Vilnius and Klaipėda, where cheese tasting sessions and educational programmes are organised. These tastings have already been attended by around 13 000 people. In 2016, a ‘Džiugas’ House also became home to a ‘Džiugas’ museum. The exhibition, set up on the ground floor, introduces visitors to the dairy industry as it was at various times in history, to dairy-product-making traditions in Žemaitija, and to the production history of the ‘Džiugas’ hard cheese. The ‘Džiugas’ House has already been operating in Žemaitija’s capital for several years, and is one of the most popular attractions in Telšiai District. Information on the ‘Džiugas’ House as a place to visit can be found at the Samogitia Tourism Information Centre [VĮ Žemaitijos turizmo informacijos centras].

Reference to publication of the product specification

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

http://zum.lrv.lt/suris-dziugas-paraiska-su-produkto-specifikacija

---

(1)  OJ L 179, 19.6.2014, p. 17.

1

---

| 13.2.2023 | EN | Official Journal of the European Union | C 53/22 |
| --- | --- | --- | --- |

13.2.2023

EN

Official Journal of the European Union

C 53/22

---

Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2023/C 53/06)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within 2 months of the date of this publication.

SINGLE DOCUMENT

‘Pic Saint-Loup’

PDO-FR-02354

Date of submission of the application: 9.3.2017

1.   Name(s) to be registered

Pic Saint-Loup

2.   Member State

France

3.   Geographical indication type

PDO – Protected designation of origin

4.   Categories of grapevine product

| 1. | Wine |
| --- | --- |

1.

Wine

5.   Description of the wine(s)

1.   ‘Pic Saint-Loup’ PDO wines

BRIEF WRITTEN DESCRIPTION

The wines are dry, still, and red or rosé in colour.

When harvested, the grapes have a sugar content of at least 202 grams per litre of must.

The wines have a minimum natural alcoholic strength by volume of 12 %.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Red ‘Pic Saint-Loup’ PDO wines

BRIEF WRITTEN DESCRIPTION

The red wines are characterised by their garnet robe and aromas of red fruit and liquorice, which dominate both the nose and the palate. In the mouth, they are elegant, balanced and fresh. Their robust structure is comprised of delicate tannins. These wines have a certain ageing potential. As they age, their aromas develop delicate notes of red fruit, mixed with spices.

The red wines are made by blending at least two grape varieties, including one main variety.

The proportion of Syrah N in the blend is at least 50 %.

The proportion of secondary varieties in the blend is not more than 10 %.

When the wines are ready to be marketed in bulk or packaged, they have a fermentable sugar content not exceeding:

| — | 3 g/l in the case of red wines with a natural alcoholic strength by volume less than or equal to 14 %; |
| --- | --- |

—

3 g/l in the case of red wines with a natural alcoholic strength by volume less than or equal to 14 %;

| — | 4 g/l in the case of red wines with a natural alcoholic strength by volume greater than 14 %. |
| --- | --- |

—

4 g/l in the case of red wines with a natural alcoholic strength by volume greater than 14 %.

Batches of red wines ready to be placed on the market for consumers have a malic acid content of 0,4 g/l or less.

The other analytical criteria are in line with EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   Rosé ‘Pic Saint-Loup’ PDO wines

BRIEF WRITTEN DESCRIPTION

The robe of the rosé wines is of medium to low intensity. They are fresh and pleasant, with a round attack and dominant notes of small red fruits.

The rosé wines are made by blending at least two grape varieties, including one main variety. The proportion of Syrah is at least 30 %. The proportion of secondary varieties in the blend, excluding Cinsaut, is not more than 10 %.

The proportion of Cinsaut N in the blend is not more than 30 %. The main wine grape varieties predominate in the blends.

When the rosé wines are ready to be marketed in bulk or packaged, they have a fermentable sugar content of 3 g/l or less.

The other analytical criteria are in line with EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

6.   Wine-making practices

a.   Essential oenological practices

Specific oenological practice

The use of wood chips is prohibited.

The use of oenological charcoal to make the rosé wines is prohibited, whether alone or mixed in preparations.

Any heat treatment of the grape harvest at a temperature above 40 °C is prohibited.

Besides the above provisions, the oenological practices adopted for the wines must comply with all the requirements laid down at EU level and in the Rural and Maritime Fishing Code.

1.   Rules on planting proportions

Cultivation practice

In the production of red wines:

| — | two of the main wine grape varieties must be among the varieties grown; |
| --- | --- |

—

two of the main wine grape varieties must be among the varieties grown;

| — | at least 50 % of the grapes grown must be Syrah N; |
| --- | --- |

—

at least 50 % of the grapes grown must be Syrah N;

| — | the secondary varieties must not account for more than 10 % of the grapes grown, collectively or individually. |
| --- | --- |

—

the secondary varieties must not account for more than 10 % of the grapes grown, collectively or individually.

In the production of rosé wines:

| — | two of the main wine grape varieties must be among the varieties grown; |
| --- | --- |

—

two of the main wine grape varieties must be among the varieties grown;

| — | at least 30 % of the grapes grown must be Syrah N; |
| --- | --- |

—

at least 30 % of the grapes grown must be Syrah N;

| — | excluding Cinsaut N, the secondary varieties must not account for more than 10 % of the grapes grown; |
| --- | --- |

—

excluding Cinsaut N, the secondary varieties must not account for more than 10 % of the grapes grown;

| — | Cinsaut must not account for more than 30 % of the grapes grown. |
| --- | --- |

—

Cinsaut must not account for more than 30 % of the grapes grown.

These rules on planting proportions do not apply to grape growers who do not make wine from their own production and whose holdings within the demarcated parcel area for the ‘Pic Saint-Loup’ protected designation of origin cover a surface area of 1,5 ha or less.

2.   Vineyard management

Cultivation practice

As of the date of publication of the product specification, the minimum planting density of the vines is 5 500 plants per hectare.

The spacing between the vine rows must not exceed 2,25 metres.

The area available for each vine must not exceed 1,8 square metres. This area is calculated by multiplying the spacing between rows by the spacing between vines in the same row.

The vines are spur-pruned, with a maximum of 12 buds per vine.

Irrigation may be authorised.

b.   Maximum yields

1.   Pic Saint-Loup wines

50 hectolitres per hectare

7.   Demarcated geographical area

The grapes are harvested and the wines made, developed and aged in the following municipalities:

Department of Hérault: Assas, Cazevieille, Claret, Fontanès, Guzargues, Lauret, Les Matelles, Sainte-Croix-de-Quintillargues, Saint-Gély-du-Fesc, Saint-Jean-de-Cuculles, Saint-Mathieu-de-Tréviers, Sauteyrargues, Le Triadou, Vacquières and Valflaunès.

Department of Gard: Brouzet-lès-Quissac and Corconne.

The designation Pic Saint-Loup refers to the Pic Saint-Loup mountain, situated in the north-east of the department of Hérault.

8.   Main wine grape variety(ies)

| | Grenache N |
| --- | --- |

Grenache N

| | Mourvèdre N - Monastrell |
| --- | --- |

Mourvèdre N - Monastrell

| | Syrah N - Shiraz |
| --- | --- |

Syrah N - Shiraz

9.   Description of the link(s)

9.1.   Distinctiveness of the geographical area

The geographical area traverses the north-east of the department of Hérault, encompassing 17 municipalities overlooked by the limestone peak of the Pic Saint-Loup (658 m) and lying on a series of cuestas running south-west to north-east. It is an area of climatic contrasts, between the plain of the Languedoc with its mild climate influenced by the sea, and the small, wooded limestone plateaus (causses), which receive cold air from the Cévennes.

The vineyards are woven into the landscape amid scrub (garrigue) and groves of Aleppo pine and holm oak, all of which are typical of the Mediterranean limestone environment. While the average altitude of the wine region is around 150 m, the vineyards producing the protected wine have altitudes ranging from 80 m to over 300 m, with good exposure. The vineyards are usually located on flatter areas or moderate slopes, at the foot of steeper ones.

With vineyards situated in the northern part of the Languedoc PDO area, the Pic Saint-Loup designation stands out on account of a fundamental element which explains the behaviour of the vines in the geographical area: the climate. While the Pic Saint-Loup area has a Mediterranean climate like the rest of the Languedoc wine region, it is one of the coolest areas in it. Indeed, it has an average temperature of 12,3 °C, which is around 1,5 to 2 degrees lower than that of the surrounding protected wine areas. In particular, the winters are pronounced and cold, while in summer the maximum temperatures are moderate, with pleasantly cool nights.

The average annual rainfall is between 850 and 1 000 mm. As is typical of the Mediterranean climate, there is a marked shortage of rain in the summer; however, this is less extreme (100 to 120 mm) than in the coastal area. Even though the hills protect the vineyards from strong winds, their configuration channels the cold winds from the north-east. Thus, the higher rainfall in the area has led the winegrowers to adopt a higher average planting density than elsewhere in the Languedoc PDO area. The aim of this is to ensure that – depending on the soil’s ability to manage water supply to the vines – the water is distributed evenly among the vines, which is necessary for the grapes to ripen well.

This climate, which is Mediterranean with continental influences, has a cumulative temperature of between 1 500 °C and 1 700 °C.

9.2.   Distinctiveness of the products

The natural conditions have favoured the growth of Syrah N, which is well suited to the cool locations, bringing finesse and notes of liquorice and violet. Therefore, this variety must account for at least 50 % of the grapes used to produce the red wines, which is one of the largest proportions of grape variety in the blends creating red wines with the Languedoc designation. Syrah N owes its position as the predominant wine grape variety to its ability to adapt to a large number of locations, particularly low-lying ones. Grenache N and Cinsaut N are grown only in the driest parcels, while Mourvèdre N and Carignan N are grown only in the warmest locations. The daily temperature variations in August and September characterise the growth cycle of the vines and contribute to the development of delicate, fresh aromas in the wines.

The cool nights aid the synthesis of the aromatic precursors and the anthocyanins, which give rise to the garnet colour and tannic structure of the red wines and the fresh mouthfeel of the rosé wines.

Accordingly, the red wines are characterised by their garnet robe and aromas of red fruit and liquorice, which dominate both the nose and the palate. In the mouth, they are elegant, balanced and fresh. Their robust structure is comprised of delicate tannins.

These wines have a certain ageing potential, which is why the product specification provides that they may be placed on the market at a later time. The red wines are aged until 1 July of the year following the year of harvest, in order to refine their structure and bring out all their aromas. The wines are placed on the market for consumers at the earliest on 15 July of the year following the year of harvest. As they age, their aromas develop delicate notes of red fruit, mixed with spices.

The robe of the rosé wines is of medium to low intensity. They are fresh and pleasant, with a round attack and dominant notes of small red fruits.

9.3.   Causal link between the distinctiveness of the geographical area and the distinctiveness of the products

In conclusion, the functioning of the soils and the characteristics of the climate in the Pic Saint-Loup wine-growing area make the area unique and have led the winegrowers to use their know-how in line with their knowledge of the land.

Accordingly, that knowledge enabled the winegrowers in the Pic Saint-Loup area to take the first, pioneering step towards achieving quality status, when specific production conditions were recognised and included in the Decree on the Coteaux du Languedoc designation as of 1994.

This diverse community of winegrowers also contributes to the uniqueness of the Pic Saint-Loup wine-growing area – by providing new know-how and technical expertise on the one hand and knowledge of the area on the other.

10.   Essential further conditions

Labelling

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Wines bearing the controlled designation of origin may display the name of the broader geographical unit ‘Languedoc’ on their labels. The letters used for this broader geographical unit must not be larger, in terms of height or width, than half the size of the letters forming the name of the controlled designation of origin.

Wines bearing the designation of origin may display the name of a smaller geographical unit on their labels, provided that:

| — | it is a place name listed in the land registry; |
| --- | --- |

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it is a place name listed in the land registry;

| — | the name appears on the harvest declaration. |
| --- | --- |

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the name appears on the harvest declaration.

Regarding the use of the name of a smaller geographical unit, Article 67 of Regulation (EC) No 607/2009 provides that at least 85 % of the grapes used to produce the wine must originate in the smaller geographical unit in question.

The vintage must be indicated on the label.

The grape varieties need not be indicated on the label.

Reference to publication of the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-1d1f1fc9-e5ee-45ac-b605-f56432d2c0b6

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(1)  OJ L 347, 20.12.2013, p. 671.

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