# C_2007204EN.01002001.xml

| 1.9.2007 | EN | Official Journal of the European Union | C 204/20 |
| --- | --- | --- | --- |

1.9.2007

EN

Official Journal of the European Union

C 204/20

---

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 204/15)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

1

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘CASATELLA TREVIGIANA’

EC No: IT/PDO/005/0348/02.06.2004

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | Ministero delle Politiche agricole, alimentari e forestali |
| --- | --- |
| Address: | Via XX Settembre n. 20 |
| I-00187 Roma |

Name:

Ministero delle Politiche agricole, alimentari e forestali

Address:

Via XX Settembre n. 20

I-00187 Roma

Tel.

(39) 06 481 99 68

Fax

(39) 06 42 01 31 26

E-mail:

qualita@politicheagricole.it

2.   Group:

| Name: | Consorzio per la tutela del formaggio Casatella Trevigiana |
| --- | --- |
| Address: | V.le Sante Biasuzzi, 20 |
| I-31038 Paese (TV) |

Name:

Consorzio per la tutela del formaggio Casatella Trevigiana

Address:

V.le Sante Biasuzzi, 20

I-31038 Paese (TV)

Tel.

(39) 0422 95 14 80

Fax

(39) 0422 95 14 80

E-mail:

info@casatella.it

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

Class 1.3 — Cheeses

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name: ‘Casatella Trevigiana’

4.2.   Description: A soft cheese obtained by curdling whole milk from the following breeds of cattle only: Friesian, Pezzata Rossa and Bruna. When released for consumption, the cheese has the following organoleptic properties: a soft consistency, glossy, slightly creamy, melts in the mouth and has a milky white to creamy colour. Tiny, faint eyes may be apparent. The consistency of the cheese is such that Casatella Trevigiana PDO cannot be classed either as a ‘spreadable’ or very creamy cheese.

Pezzata Rossa

Bruna

Casatella Trevigiana PDO

The cheese has little to no rind, and the shape is the traditional cylinder.

It has a delicate, milky and fresh aroma.

The cheese tastes sweet and milky with slightly acidic veins.

Chemical properties

| — | : | Moisture content | : | 53-60 % |
| --- | --- | --- | --- | --- |
| — | : | Fat | : | 18-25 % on wet basis |
| — | : | Protein | : | > 12 % on wet basis |

—

:

Moisture content

:

53-60 %

—

:

Fat

:

18-25 % on wet basis

—

:

Protein

:

> 12 % on wet basis

Physical properties

| — | : | Shape | : | Cylindrical |
| --- | --- | --- | --- | --- |
| — | : | Weight | : | Large round: 1,8-2,2 kg
  Small round: 0,25-0,70 kg |
| — | : | Diameter | : | Large round: 18-22 cm
  Small round: 8-12 cm |
| — | : | Heel | : | Large round: 5-8 cm
  Small round: 4-6 cm |

—

:

Shape

:

Cylindrical

—

:

Weight

:

Large round: 1,8-2,2 kg

Small round: 0,25-0,70 kg

—

:

Diameter

:

Large round: 18-22 cm

Small round: 8-12 cm

—

:

Heel

:

Large round: 5-8 cm

Small round: 4-6 cm

4.3.   Geographical area: Milk used to produce Casatella Trevigiana PDO must be produced on farms located inside the corresponding geographical area in the Province of Treviso and must be curdled, matured and packaged within the same area.

Casatella Trevigiana PDO

4.4.   Proof of origin: Every stage in the production process must be monitored and a record made of the inputs (products added) and outputs (products generated) at each stage. This, along with the compilation of specific lists managed by the inspection body of the breeders, dairies and packagers, and notification of the quantities produced ensures product traceability. Any natural or legal person whose name appears on those lists may be subject to checks by the inspection body, in accordance with the terms of the specification and the corresponding monitoring plan.

4.5.   Method of production: The specification also states that milk production and all stages of milk processing must be carried out within the geographical area indicated in point 4.3.

Cows producing milk for the production of Casatella Trevigiana PDO must be fed on a diet comprising at least 90 % of fodder from the area indicated in point 4.3. The following feedstuffs, which are not typical of the production area, may not be used: fodder beet, fruit or residues from citrus or olive processing, sainfoin or sulla, whole vegetables or residues of processing artichokes, cauliflowers, turnips or tomatoes.

Casatella Trevigiana PDO

At least 60 % of the dry matter fed daily to lactating cattle must come from forage.

When the milk is sent for processing, it must contain at least 3,2 % fat. The milk must not contain conservatives and the use of beestings or milk from evidently diseased cows is prohibited. The milk must be conserved on the farm by refrigeration. In any event, curdling must begin within 48 hours of milking.

The milk may be pasteurised for between 15 and 25 seconds at a temperature of between 70 and 75 °C. It then undergoes the following processes: heating (coagulating at between 34 and 40 °C temperature); acidification (by adding a starter culture indigenous to the geographical area set out in point 4.3); coagulation (by adding liquid or powder bovine rennet for between 15 and 40 minutes); first breaking of the curds (the curds are cut in the shape of a cross); resting (the curds are left to rest for between 45 and 55 minutes to ensure more whey is released); second breaking of the curds (even and thorough breaking to obtain granules the size of walnuts); stirring, extraction of the curds and steaming (the mix is stirred for between 7 and 13 minutes to facilitate straining. Afterwards the curds are extracted and placed in cylindrical moulds with perforated sides. The moulds are placed in a steaming room for a variable period, depending upon the shape chosen. The temperature in this room must be between 25 and 40 °C); salting (either in saline solution using sea salt at 16-20° Baume, at a temperature of between 4 and 12 °C, or dry salting by spreading sea salt on the surface, or in a boiler room with the addition of 0,8-1,2 % of sea salt); and lastly maturing (to be carried out in rooms at 2-8 °C for 4-8 days, in the moulds, which are turned at least once every other day.

Casatella Trevigiana PDO must be packaged when released for consumption. Since Casatella Trevigiana PDO is a highly perishable and delicate soft cheese, long journeys in its unpackaged state may undermine its organoleptic, chemical and physical properties and in particular may alter the length and type of maturing.

Casatella Trevigiana PDO

Casatella Trevigiana PDO

Therefore to ensure that the product retains its typical qualitative properties, the delay between production and packaging must be limited.

For this reason, packaging must be carried out within the production area to guarantee traceability and control and to ensure Casatella Trevigiana PDO retains its specific features and chemical, physical and organoleptic properties.

Casatella Trevigiana PDO

4.6.   Link: The properties and qualitative characteristics of Casatella Trevigiana PDO stem from its local, family-based and rural origins, artisanal developments in cheese-making techniques and the indigenous bacterial strains selected in the production area. Specifically, the quality and distinctiveness of Casatella Trevigiana PDO cheese are a direct product of the characteristics of the indigenous microbiotic flora contained in the milk and of the temperatures and stages of processing using specially selected species, strains and concentrations.

Casatella Trevigiana PDO

Casatella Trevigiana PDO

Recent studies show that the microbiotic flora selected within the defined area over the years contain strains of bacteria other than thermophilic streptococci, the properties and metabolic activities of which are key not only for the acidification process but also for contributing to the sensory properties of the product such as the distinctive, slightly acidic taste of the mature cheese. Likewise, the presence — though in a smaller concentration — of thermophilic lactobacilli, which have a higher proteolytic activity, ensures that caseins are broken down, with the production of molecules or their precursors that influence the consistency, maturity and taste of the cheese under conditions that are peculiar to this specific area and irreproducible elsewhere. This cheese typical of the Province of Treviso is the product of a longstanding tradition of home-made cheese production. Production techniques were passed down by word of mouth and were based on very simple cheese-making methods. The true origin is in the traditional dairies in the Province of Treviso, which were classed as ‘remote’ in 1962.

There are many written records testifying that Casatella cheese originates in the Province of Treviso.

Casatella

4.7.   Inspection body:

| Name: | CSQA Srl Certificazioni |
| --- | --- |
| Address: | Via S. Gaetano, 74 — Thiene (VI) |
| Tel. | (39) 0445 36 60 94 |
| Fax | (39) 0445 38 26 72 |
| E-mail: | f.broggiato@csqa.it |

Name:

CSQA Srl Certificazioni

Address:

Via S. Gaetano, 74 — Thiene (VI)

Tel.

(39) 0445 36 60 94

Fax

(39) 0445 38 26 72

E-mail:

f.broggiato@csqa.it

The inspection body fulfils the conditions set out in standard EN 45011.

4.8.   Labelling: Casatella Trevigiana PDO cheese is identified by the label described below. At the top of the label is a white letter ‘C’ in a circular field coloured in three shades of green. The bottom part of the label contains the wording ‘Casatella Trevigiana’ in blue, centred underneath the upper circle. The wording is in the ‘Carleton’ font, with the word ‘Casatella’ being twice as large as the word ‘Trevigiana’, which is placed underneath and to the right of centre. At the left of the word ‘Trevigiana’ is the wording ‘Denominazione d'Origine Protetta’ (protected designation of origin) in blue and on three lines.

Casatella Trevigiana PDO

Casatella Trevigiana

Casatella

Trevigiana

Trevigiana

Denominazione d'Origine Protetta

The indication ‘Denominazione d'Origine Protetta’ may be replaced by the acronym ‘DOP’ (PDO).

Denominazione d'Origine Protetta

DOP

The proportions of the upper and lower parts of the label may not be changed and are set out in the following logo. Technical details regarding the label are set out in the specification.

The label must be affixed to the external protective wrapping of the cheese and made up of material that meets the legal requirements for packaging food products.

The external wrapping may not contain any promotional or misleading information.

The label may be used in promotional material and publications.

The size of the label must be proportional to the size of the packaging as follows: the size of the total width of the wording ‘Casatella’ may not be less than 80 % of the diameter of the package.

Casatella

Given the type of cheese, no information may be affixed directly onto the cheese.

The use of packaging containing the logo and wording as described is mandatory.

---

(1)  OJ L 93, 31.3.2006, p. 12.

1

---