# Official Journal C 388/2016

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 388 |
| | |
| English edition | Information and Notices | Volume 5921 October 2016 |

ISSN 1977-091X

Official Journal

of the European Union

C 388

English edition

Information and Notices

Volume 5921 October 2016

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| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 388/01 | Non-opposition to a notified concentration (Case M.8174 — Talanx/Aberdeen/Escala Vila Franca/PNH Parque) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 388/01

Non-opposition to a notified concentration (Case M.8174 — Talanx/Aberdeen/Escala Vila Franca/PNH Parque) (
  1
  )

1

1

---

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 388/02 | Euro exchange rates | 2 |
| | NOTICES FROM MEMBER STATES |
| 2016/C 388/03 | Commission communication pursuant to Article 17(5) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Invitation to tender in respect of the operation of scheduled air services in accordance with public service obligations (
  1
  ) | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 388/02

Euro exchange rates

2

NOTICES FROM MEMBER STATES

2016/C 388/03

Commission communication pursuant to Article 17(5) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community — Invitation to tender in respect of the operation of scheduled air services in accordance with public service obligations (
  1
  )

1

3

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2016/C 388/04 | Prior notification of a concentration (Case M.8124 — Microsoft/LinkedIn) (
  1
  ) | 4 |
| 2016/C 388/05 | Prior notification of a concentration (Case M.8132 — FMC Technologies/Technip) (
  1
  ) | 5 |
| | OTHER ACTS |
| | European Commission |
| 2016/C 388/06 | Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 6 |
| 2016/C 388/07 | Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 10 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2016/C 388/04

Prior notification of a concentration (Case M.8124 — Microsoft/LinkedIn) (
  1
  )

1

4

2016/C 388/05

Prior notification of a concentration (Case M.8132 — FMC Technologies/Technip) (
  1
  )

1

5

OTHER ACTS

European Commission

2016/C 388/06

Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

6

2016/C 388/07

Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

10

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| | |
| --- | --- |
| | (1)   Text with EEA relevance |

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(1)   Text with EEA relevance

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 21.10.2016 | EN | Official Journal of the European Union | C 388/1 |
| --- | --- | --- | --- |

21.10.2016

EN

Official Journal of the European Union

C 388/1

---

Non-opposition to a notified concentration

(Case M.8174 — Talanx/Aberdeen/Escala Vila Franca/PNH Parque)

(Text with EEA relevance)

(2016/C 388/01)

On 14 October 2016, 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 English 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 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 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 32016M8174. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32016M8174. EUR-Lex is the online access to European law.

---

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

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 21.10.2016 | EN | Official Journal of the European Union | C 388/2 |
| --- | --- | --- | --- |

21.10.2016

EN

Official Journal of the European Union

C 388/2

---

Euro exchange rates (1)

20 October 2016

(2016/C 388/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0980 |
| JPY | Japanese yen | 113,76 |
| DKK | Danish krone | 7,4403 |
| GBP | Pound sterling | 0,89568 |
| SEK | Swedish krona | 9,7040 |
| CHF | Swiss franc | 1,0852 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,9625 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,021 |
| HUF | Hungarian forint | 307,54 |
| PLN | Polish zloty | 4,3282 |
| RON | Romanian leu | 4,5030 |
| TRY | Turkish lira | 3,3606 |
| AUD | Australian dollar | 1,4314 |
| CAD | Canadian dollar | 1,4460 |
| HKD | Hong Kong dollar | 8,5181 |
| NZD | New Zealand dollar | 1,5185 |
| SGD | Singapore dollar | 1,5247 |
| KRW | South Korean won | 1 237,37 |
| ZAR | South African rand | 15,2739 |
| CNY | Chinese yuan renminbi | 7,3980 |
| HRK | Croatian kuna | 7,5075 |
| IDR | Indonesian rupiah | 14 282,24 |
| MYR | Malaysian ringgit | 4,5809 |
| PHP | Philippine peso | 52,727 |
| RUB | Russian rouble | 68,5407 |
| THB | Thai baht | 38,408 |
| BRL | Brazilian real | 3,4629 |
| MXN | Mexican peso | 20,3810 |
| INR | Indian rupee | 73,3445 |

Currency

Exchange rate

USD

US dollar

1,0980

JPY

Japanese yen

113,76

DKK

Danish krone

7,4403

GBP

Pound sterling

0,89568

SEK

Swedish krona

9,7040

CHF

Swiss franc

1,0852

ISK

Iceland króna

NOK

Norwegian krone

8,9625

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,021

HUF

Hungarian forint

307,54

PLN

Polish zloty

4,3282

RON

Romanian leu

4,5030

TRY

Turkish lira

3,3606

AUD

Australian dollar

1,4314

CAD

Canadian dollar

1,4460

HKD

Hong Kong dollar

8,5181

NZD

New Zealand dollar

1,5185

SGD

Singapore dollar

1,5247

KRW

South Korean won

1 237,37

ZAR

South African rand

15,2739

CNY

Chinese yuan renminbi

7,3980

HRK

Croatian kuna

7,5075

IDR

Indonesian rupiah

14 282,24

MYR

Malaysian ringgit

4,5809

PHP

Philippine peso

52,727

RUB

Russian rouble

68,5407

THB

Thai baht

38,408

BRL

Brazilian real

3,4629

MXN

Mexican peso

20,3810

INR

Indian rupee

73,3445

---

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

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NOTICES FROM MEMBER STATES

| 21.10.2016 | EN | Official Journal of the European Union | C 388/3 |
| --- | --- | --- | --- |

21.10.2016

EN

Official Journal of the European Union

C 388/3

---

Commission communication pursuant to Article 17(5) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community

Invitation to tender in respect of the operation of scheduled air services in accordance with public service obligations

(Text with EEA relevance)

(2016/C 388/03)

| Member State | Greece |
| --- | --- |
| Concerned routes | Thessaloniki – Corfu
  Thessaloniki – Skyros
  Alexandroupolis – Sitia
  Aktio – Sitia
  Corfu – Aktion – Kefalοnia – Zakinthos
  Limnos – Mitilini – Chios – Samos – Rhodes
  Rhodes – Kos – Kalymnos – Leros – Astypalea |
| Period of validity of the contract | 1 April 2017 – 31 March 2021 |
| Deadline for submission of tenders | 61 days after the day of publication of the notice of PSOs |
| Address where the text of the invitation to tender and any relevant information and/or documentation related to the public tender and the public service obligation can be obtained free of charge | Hellenic Civil Aviation Authority |
| Directorate General for Air Transport |
| Air Transport and International Affairs Division |
| Section II |
| Vas. Georgiou 1 |
| 16604 Athens |
| GREECE |
| Tel. +30 2108916149 or 8916121 |
| Fax +30 2108947132 |
| Website: www.hcaa.gr |

Member State

Greece

Concerned routes

Thessaloniki – Corfu

Thessaloniki – Skyros

Alexandroupolis – Sitia

Aktio – Sitia

Corfu – Aktion – Kefalοnia – Zakinthos

Limnos – Mitilini – Chios – Samos – Rhodes

Rhodes – Kos – Kalymnos – Leros – Astypalea

Period of validity of the contract

1 April 2017 – 31 March 2021

Deadline for submission of tenders

61 days after the day of publication of the notice of PSOs

Address where the text of the invitation to tender and any relevant information and/or documentation related to the public tender and the public service obligation can be obtained free of charge

Hellenic Civil Aviation Authority

Directorate General for Air Transport

Air Transport and International Affairs Division

Section II

Vas. Georgiou 1

16604 Athens

GREECE

Tel. +30 2108916149 or 8916121

Fax +30 2108947132

Website: www.hcaa.gr

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 21.10.2016 | EN | Official Journal of the European Union | C 388/4 |
| --- | --- | --- | --- |

21.10.2016

EN

Official Journal of the European Union

C 388/4

---

Prior notification of a concentration

(Case M.8124 — Microsoft/LinkedIn)

(Text with EEA relevance)

(2016/C 388/04)

| 1. | On 14 October 2016, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Microsoft Corporation (‘Microsoft’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking LinkedIn Corporation (‘LinkedIn’, USA) by way of purchase of shares. |
| --- | --- |

1.

On 14 October 2016, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Microsoft Corporation (‘Microsoft’, USA) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking LinkedIn Corporation (‘LinkedIn’, USA) by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for Microsoft: design, development and supply of computer software, hardware devices and related services, cloud-based solutions and online advertising,
  —   for LinkedIn: supply of websites and mobile applications offering social networking, functionalities, recruiting tools, online education courses and online advertising. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for Microsoft: design, development and supply of computer software, hardware devices and related services, cloud-based solutions and online advertising,

—   for LinkedIn: supply of websites and mobile applications offering social networking, functionalities, recruiting tools, online education courses and online advertising.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8124 — Microsoft/LinkedIn to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8124 — Microsoft/LinkedIn to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

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| 21.10.2016 | EN | Official Journal of the European Union | C 388/5 |
| --- | --- | --- | --- |

21.10.2016

EN

Official Journal of the European Union

C 388/5

---

Prior notification of a concentration

(Case M.8132 — FMC Technologies/Technip)

(Text with EEA relevance)

(2016/C 388/05)

| 1. | On 14 October 2016, the Commission received notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which FMC Technologies, Inc. (‘FMC’, USA) enters into a full merger, within the meaning of Article 3(1)(a) of the Merger Regulation, with Technip S.A. (‘Technip’, France) by way of a purchase of shares. |
| --- | --- |

1.

On 14 October 2016, the Commission received notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which FMC Technologies, Inc. (‘FMC’, USA) enters into a full merger, within the meaning of Article 3(1)(a) of the Merger Regulation, with Technip S.A. (‘Technip’, France) by way of a purchase of shares.

| 2. | The business activities of the undertakings concerned are:






  — | FMC is a global provider of products and services for the energy industry, primarily the oil and gas (‘O&G’) segment. It operates three business units on a global basis: (i) subsea technologies; (ii) subsea infrastructure; and (iii) energy infrastructure, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

FMC is a global provider of products and services for the energy industry, primarily the oil and gas (‘O&G’) segment. It operates three business units on a global basis: (i) subsea technologies; (ii) subsea infrastructure; and (iii) energy infrastructure,

| — | Technip is a global provider of engineering, procurement and construction services (EPC) and engineering, procurement, construction and installation services (EPCI) for the energy industry, including, in particular, the O&G segment. It operates in three business areas on a global basis: (i) subsea infrastructure; (ii) onshore facilities; and (iii) offshore platforms. |
| --- | --- |

—

Technip is a global provider of engineering, procurement and construction services (EPC) and engineering, procurement, construction and installation services (EPCI) for the energy industry, including, in particular, the O&G segment. It operates in three business areas on a global basis: (i) subsea infrastructure; (ii) onshore facilities; and (iii) offshore platforms.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8132 — FMC Technologies/Technip, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8132 — FMC Technologies/Technip, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

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OTHER ACTS

European Commission

| 21.10.2016 | EN | Official Journal of the European Union | C 388/6 |
| --- | --- | --- | --- |

21.10.2016

EN

Official Journal of the European Union

C 388/6

---

Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 388/06)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EC) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF TRADITIONAL SPECIALITIES GUARANTEED WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘OVČÍ HRUDKOVÝ SYR – SALAŠNÍCKY’

EU No: TSG-SK-02135-14.4.2016

1.   Applicant group and legitimate interest

| Name of the group | : | Družstvo – Cech výrobcov ovčieho syra v Turci |
| --- | --- | --- |
| Address | : | Poľnohospodárske družstvo |
| Turčianske Kľačany 271 |
| 038 61 Vrútky |
| SLOVENSKO/SLOVAKIA |

Name of the group

:

Družstvo – Cech výrobcov ovčieho syra v Turci

Address

:

Poľnohospodárske družstvo

Turčianske Kľačany 271

038 61 Vrútky

SLOVENSKO/SLOVAKIA

Telephone

:

+421 4343085213

E-mail address

:

tas_sro@stonline.sk

The group applying for the amendment is the same group as submitted the application to register ‘Ovčí hrudkový syr – salašnícky’.

2.   Member State or Third Country

Slovak Republic

3.   Heading in the product specification affected by the amendment

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☐ | Description of product |
| — | ☐ | Method of production |
| — | ☒ | Other [to be specified] |

—

☐

Name of product

—

☐

Description of product

—

☐

Method of production

—

☒

Other [to be specified]

Registration of traditional speciality guaranteed without reservation of the name to be replaced by registration of traditional speciality guaranteed with reservation of the name.

4.   Type of amendment(s)

| — | ☒ | Amendment to product specification of registered TSG not to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- | --- |

—

☒

Amendment to product specification of registered TSG not to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

| 1. | Registration of traditional speciality guaranteed without reservation of the name to be replaced by registration of traditional speciality guaranteed with reservation of the name.
  This amendment is being proposed in order to safeguard the registration of the product name concerned, as the option of registering names of agricultural products and foodstuffs as traditional specialities guaranteed without reservation of the name has been abolished and, under Article 25(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council, names registered in accordance with Article 13(1) of Regulation (EC) No 509/2006 (2), including those registered pursuant to the second subparagraph of Article 58(1) of that Regulation (guaranteed traditional specialities without reservation of the name) may continue to be used under the conditions provided for in Regulation (EC) No 509/2006 only until 4 January 2023. |
| --- | --- |

1.

Registration of traditional speciality guaranteed without reservation of the name to be replaced by registration of traditional speciality guaranteed with reservation of the name.

This amendment is being proposed in order to safeguard the registration of the product name concerned, as the option of registering names of agricultural products and foodstuffs as traditional specialities guaranteed without reservation of the name has been abolished and, under Article 25(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council, names registered in accordance with Article 13(1) of Regulation (EC) No 509/2006 (2), including those registered pursuant to the second subparagraph of Article 58(1) of that Regulation (guaranteed traditional specialities without reservation of the name) may continue to be used under the conditions provided for in Regulation (EC) No 509/2006 only until 4 January 2023.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘OVČÍ HRUDKOVÝ SYR – SALAŠNÍCKY’

EU No: TSG-SK-02135-14.4.2016

Slovak Republic

1.   Name(s) to be registered

‘Ovčí hrudkový syr – salašnícky’

2.   Type of product (as in Annex XI)

| 1.3. | Cheeses |
| --- | --- |

1.3.

Cheeses

3.   Grounds for registration

3.1.   Whether the product

| — | ☒ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff |
| --- | --- | --- |
| — | ☐ | is produced from raw materials or ingredients that are those traditionally used |

—

☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

—

☐

is produced from raw materials or ingredients that are those traditionally used

The product has been made for several centuries. It is traditionally produced by hand in a shepherd's hut (salaš), using traditional technology for processing curds manually, only during spring and summer.

3.2.   Whether the name

| — | ☐ | has been traditionally used to refer to the specific product |
| --- | --- | --- |
| — | ☒ | identifies the traditional character or specific character of the product |

—

☐

has been traditionally used to refer to the specific product

—

☒

identifies the traditional character or specific character of the product

The specific character is determined by the nature of the raw material, i.e. raw sheep's milk, and the traditional processing thereof in shepherds' huts. The term ‘salašnícky’ in the name expresses the product's specific nature and is derived from the word ‘salaš’, denoting a shepherd's hut, where the cheese is made, and hence also expresses a link to the place of production.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product's specific character (Article 7(2) of this Regulation)

‘Ovčí hrudkový syr – salašnícky’ is a cheese which is produced from fresh sheep's milk in shepherds' huts and derives its characteristic taste as a result of the traditional technology used during its fermentation, and of being shaped by hand into a lump.

Physical properties:

| — | spherical shape, in the form of a lump, |
| --- | --- |

—

spherical shape, in the form of a lump,

| — | size: weight up to 5 kg; |
| --- | --- |

—

size: weight up to 5 kg;

Chemical properties:

| — | dry matter: at least 40 % by weight, |
| --- | --- |

—

dry matter: at least 40 % by weight,

| — | fat in dry matter: at least 50 % by weight; |
| --- | --- |

—

fat in dry matter: at least 50 % by weight;

Microbiological criteria:

Contains a range of microorganisms, including in particular:

Acidogenic microorganisms — Streptococcus lactis, Leuconostos mesenteroides, Lactobacillus casei, Lactobacillus plantarum; yeasts and moulds – Torulopsis candida, Geotrichum candidum, Geotrichum casei;

Organoleptic properties:

| — | external appearance: dry, intact, unblemished surface, slight crust in cross-section, with smallish holes and small cracks here and there; |
| --- | --- |

—

external appearance: dry, intact, unblemished surface, slight crust in cross-section, with smallish holes and small cracks here and there;

| — | colour: white to yellowish on the surface, white with a slight yellow tinge in cross-section; |
| --- | --- |

—

colour: white to yellowish on the surface, white with a slight yellow tinge in cross-section;

| — | taste and smell: mild, slightly acidic, clean taste, typical of sheep's milk products; |
| --- | --- |

—

taste and smell: mild, slightly acidic, clean taste, typical of sheep's milk products;

| — | consistency: firm and elastic. |
| --- | --- |

—

consistency: firm and elastic.

| — | acidity: pH 5,2-4,9. |
| --- | --- |

—

acidity: pH 5,2-4,9.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

Collection of sheep's milk:

| — | milk for the production of the cheese is obtained from healthy sheep (sheep of races reared in mountain and foothill areas) by hand-milking in a milking pen (strunga) located in natural conditions.
  The milk is collected in a rust-proof milking pail fitted with a filtering device (traditionally the milk was collected in a wooden pail). When the pail (geleta) is full, its contents are strained into a milk can through a sieve containing a cotton-wool filter (the milk may also be collected mechanically, in a mobile or stationary milking parlour); |
| --- | --- |

—

milk for the production of the cheese is obtained from healthy sheep (sheep of races reared in mountain and foothill areas) by hand-milking in a milking pen (strunga) located in natural conditions.

The milk is collected in a rust-proof milking pail fitted with a filtering device (traditionally the milk was collected in a wooden pail). When the pail (geleta) is full, its contents are strained into a milk can through a sieve containing a cotton-wool filter (the milk may also be collected mechanically, in a mobile or stationary milking parlour);

| — | the milk collected is transferred in the cans to the production premises – a shepherd's hut (salaš-koliba). |
| --- | --- |

—

the milk collected is transferred in the cans to the production premises – a shepherd's hut (salaš-koliba).

Processing the milk into cheese – production of sheep's milk lump cheese:

| — | The freshly collected milk is processed immediately after milking, after being transferred to the production area of the shepherd's hut, where it is poured from the can into a putera, a vessel used for cheese production; during this process, it is re-filtered through a cotton-wool filter. A wooden vessel (putera) or a stainless steel double-bottomed vessel is used to produce the cheese. |
| --- | --- |

—

The freshly collected milk is processed immediately after milking, after being transferred to the production area of the shepherd's hut, where it is poured from the can into a putera, a vessel used for cheese production; during this process, it is re-filtered through a cotton-wool filter. A wooden vessel (putera) or a stainless steel double-bottomed vessel is used to produce the cheese.

| — | The temperature of the milk is raised to 30-32 °C by adding hot drinking water (at a temperature of 50 °C) directly to the milk or by heating it with the aid of hot water in a jacketed vessel or putera, or by adding boiled sour sheep's milk whey. |
| --- | --- |

—

The temperature of the milk is raised to 30-32 °C by adding hot drinking water (at a temperature of 50 °C) directly to the milk or by heating it with the aid of hot water in a jacketed vessel or putera, or by adding boiled sour sheep's milk whey.

| — | After the temperature has been raised to 30–32 °C, microbial liquid rennet (based on the salt-stabilised fungus Rhizomucor miehei) is added, accompanied by continuous stirring, at a quantity of 40 ml of rennet per 100 l of milk (the amount of rennet is determined by the producer on the basis of its strength). The amount of rennet used also depends on the milking period (i.e. the quality of the milk, which changes during the milking period). The milk curdles approximately 30-45 minutes after the rennet is added. |
| --- | --- |

—

After the temperature has been raised to 30–32 °C, microbial liquid rennet (based on the salt-stabilised fungus Rhizomucor miehei) is added, accompanied by continuous stirring, at a quantity of 40 ml of rennet per 100 l of milk (the amount of rennet is determined by the producer on the basis of its strength). The amount of rennet used also depends on the milking period (i.e. the quality of the milk, which changes during the milking period). The milk curdles approximately 30-45 minutes after the rennet is added.

| — | The curds thus produced are stirred and cut with a curd-harp until a grain size of 0,5-1 cm is obtained. |
| --- | --- |

—

The curds thus produced are stirred and cut with a curd-harp until a grain size of 0,5-1 cm is obtained.

| — | Boiled drinking water, cooled to 65 °C, is added to the cut curds in order to heat them to 32-35 °C, thus improving the release of whey from the curd grains. The curds are stirred well and left to rest. Throughout the production of the sheep's milk lump cheese, the temperature of the milk and whey must not fall below 29 °C. |
| --- | --- |

—

Boiled drinking water, cooled to 65 °C, is added to the cut curds in order to heat them to 32-35 °C, thus improving the release of whey from the curd grains. The curds are stirred well and left to rest. Throughout the production of the sheep's milk lump cheese, the temperature of the milk and whey must not fall below 29 °C.

| — | The settled curds are compressed by hand after about 10 minutes and worked into a lump with the aid of a cheesecloth. |
| --- | --- |

—

The settled curds are compressed by hand after about 10 minutes and worked into a lump with the aid of a cheesecloth.

| — | The lump is left to drain for about two hours, hanging on a hook. |
| --- | --- |

—

The lump is left to drain for about two hours, hanging on a hook.

| — | After draining, the cheese is transferred to a warm storage area – the ripening room – where the fermentation process takes place. Cheese shaped in a cheesecloth is hung on a hook and later placed on a shelf that is designed in such a way as to allow whey to drain off. |
| --- | --- |

—

After draining, the cheese is transferred to a warm storage area – the ripening room – where the fermentation process takes place. Cheese shaped in a cheesecloth is hung on a hook and later placed on a shelf that is designed in such a way as to allow whey to drain off.

| — | The temperature of the room during fermentation must not fall below 18–22 °C. The cheese ferments in two or, at most, three days under such conditions. The temperature during fermentation is monitored. |
| --- | --- |

—

The temperature of the room during fermentation must not fall below 18–22 °C. The cheese ferments in two or, at most, three days under such conditions. The temperature during fermentation is monitored.

| — | When the production process is complete, the cheese may be sold. When sold, the cheese is packaged and labelled. |
| --- | --- |

—

When the production process is complete, the cheese may be sold. When sold, the cheese is packaged and labelled.

4.3.   Description of the key elements establishing the product's traditional character (Article 7(2) of this Regulation)

The ‘salašnícky’ element of the cheese's name is derived from the traditional production site, which was a shepherd's hut (salaš). Its traditional character stems from its traditional composition, production method and processing.

As P. Huba stated in the book entitled Zázrivá, ‘Small-scale highland sheep-farming in Zázrivá was focused on the production of sheep's milk, which was always processed in the shepherd's home (salaš), where ovčí hrudkový syr – salašnícky was offered as a delicacy to people visiting the shepherd.’ (Martin: Osveta. 1988).

Traditional ‘ovčí hrudkový syr salašnícky’ was produced from fresh sheep's milk by curdling it with the aid of natural rennet (kľag) in a putera at an average temperature (of 32 °C) for 10-30 minutes. The coagulated milk was first shaken, then left to settle, and finally the curds were placed in a cheesecloth and pressed into a compact lump. The curd-filled cheesecloth was hung on a cleat, where it was left for the whey to drain off.

After draining, the lump of cheese was removed from the cloth and placed upside down onto a wooden shelf (podišiar), where it was left for several days to dry and ripen. Once ripened, the lumps of cheese were taken from the shepherd's hut to the homes of the people who owned the sheep (Podolák Ján: Slovenský národopis 25, 1977).

In the 20th century, the production of ‘ovčí hrudkový syr – salašnícky’ and ‘ovčí salašnícky údený syr’ spread throughout the mountainous areas of Slovakia where sheep were reared.

‘Ovčí hrudkový syr – salašnícky’ and ‘ovčí salašnícky údený syr’ are amongst the dairy products of traditional Wallachian sheep-farming, the production of which was the main reason for rearing sheep in the mountainous regions of Slovakia. As a culinary speciality, it was used fresh (succulent — sweet) or fermented or dried, or preserved by smoking. (Podolák Ján: Slovenský národopis 25, 1977). Prokop wrote as follows in an article entitled ‘Z histórie Ovčieho mliekárstva na Slovensku’: ‘Wallachian culture is still evident in these parts owing to the carving skills of our shepherds; its influences are still to be seen in the exquisitely carved bowls (črpáky) that shepherds used’. (Slovenská spoločnosť pre racionálnu výživu, Bratislava, 1969). Heart- or duck-shaped moulds are used for ‘ovčí salašnícky údený syr’. Dr Ján Balko, author of Bryndziarsky priemysel na Slovensku, published by Osveta in 1968, made the following observation: ‘We have no precise evidence showing who produced the first sheep's milk lump cheese here, or when they did so. However, we can safely assume that it was many centuries ago, given that, right up to 1914, the way sheep were farmed for milk did not differ much from the farming practices that existed at the time of the migration of the peoples.’ In Ovčie mliekárstvo a syrárstvo po novom it is stated that: ‘... the quality of the bryndza produced depends mainly on the quality of the ovčí hrudkový syr – salašnícky’ (Edícia Povereníctva SNR pre pôdohospodárstvo, Bratislava, 1966). The name and traditional production method of ‘ovčí hrudkový syr – salašnícky’ and ‘ovčí salašnícky údený syr’ were also used by shepherds from the municipality of Priechod, who worked in shepherds' huts in the 1960s and 1970s in the Turiec region (observation made orally by one Lamper, a shepherd, and a certain Ivanič from Priechod). P. Jasenský, a shepherd from Dolná Jaseň, recalls that ‘Ovčí hrudkový syr – salašnícky and ovčí salašnícky údený syr have been made since time immemorial, but only in small quantities, and they were used for direct consumption in shepherds’ huts or were, and are, sold to people visiting shepherds' huts. They are traditional delicacies enjoyed by Slovaks living in mountain and foothill regions'. (Prehlásenie pána Jasenského, 1999).

---

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

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

---

| 21.10.2016 | EN | Official Journal of the European Union | C 388/10 |
| --- | --- | --- | --- |

21.10.2016

EN

Official Journal of the European Union

C 388/10

---

Publication of an amendment application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 388/07)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF TRADITIONAL SPECIALITIES GUARANTEED WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘OVČÍ SALAŠNÍCKY ÚDENÝ SYR’

EU No: TSG-SK-02134 – 14.4.2016

1.   Applicant group and legitimate interest

| Name of the group | Družstvo – Cech výrobcov ovčieho syra v Turci |
| --- | --- |
| Address: | Poľnohospodárske družstvo |
| Turčianske Kľačany 271 |
| 038 61 Vrútky |
| SLOVENSKO/SLOVAKIA |

Name of the group

Družstvo – Cech výrobcov ovčieho syra v Turci

Address:

Poľnohospodárske družstvo

Turčianske Kľačany 271

038 61 Vrútky

SLOVENSKO/SLOVAKIA

Telephone:

+421 4343085213

Email address:

tas_sro@stonline.sk

The group applying for the amendment is the same group that submitted the application for registration of ‘Ovčí salašnícky údený syr’.

2.   Member State or Third Country

Slovak Republic

3.   Heading in the product specification affected by the amendment

| — | ☐ | Product name |
| --- | --- | --- |
| — | ☐ | Product description |
| — | ☐ | Method of production |
| — | ☒ | Other [to be specified] |

—

☐

Product name

—

☐

Product description

—

☐

Method of production

—

☒

Other [to be specified]

Registration of traditional speciality guaranteed without reservation of the name to be replaced by registration of traditional speciality guaranteed with reservation of the name.

4.   Type of amendment(s)

| — | ☒ | Amendment to product specification of registered TSG not to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- | --- |

—

☒

Amendment to product specification of registered TSG not to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

| 1. | Registration of traditional speciality guaranteed without reservation of the name to be replaced by registration of traditional speciality guaranteed with reservation of the name.
  This amendment is being proposed in order to safeguard the registration of the product name concerned, as the option of registering names of agricultural products and foodstuffs as traditional specialities guaranteed without reservation of the name has been abolished and, under Article 25(2) of Regulation (EU) No 1151/2012, names registered in accordance with Article 13(1) of Council Regulation (EC) No 509/2006 (2), including those registered pursuant to the second subparagraph of Article 58(1) of that Regulation (guaranteed traditional specialities without reservation of the name) may continue to be used under the conditions provided for in Regulation (EC) No 509/2006 only until 4 January 2023. |
| --- | --- |

1.

Registration of traditional speciality guaranteed without reservation of the name to be replaced by registration of traditional speciality guaranteed with reservation of the name.

This amendment is being proposed in order to safeguard the registration of the product name concerned, as the option of registering names of agricultural products and foodstuffs as traditional specialities guaranteed without reservation of the name has been abolished and, under Article 25(2) of Regulation (EU) No 1151/2012, names registered in accordance with Article 13(1) of Council Regulation (EC) No 509/2006 (2), including those registered pursuant to the second subparagraph of Article 58(1) of that Regulation (guaranteed traditional specialities without reservation of the name) may continue to be used under the conditions provided for in Regulation (EC) No 509/2006 only until 4 January 2023.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘OVČÍ SALAŠNÍCKY ÚDENÝ SYR’

EU No: TSG-SK-02134 – 14.4.2016

Slovak Republic

1.   Name(s) to be registered

‘Ovčí salašnícky údený syr’

2.   Type of product (as in Annex XI)

| 1.3. | Cheeses |
| --- | --- |

1.3.

Cheeses

3.   Grounds for the registration

3.1.   Product

| — | ☒ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff |
| --- | --- | --- |
| — | ☐ | is produced from raw materials or ingredients that are those traditionally used |

—

☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

—

☐

is produced from raw materials or ingredients that are those traditionally used

This product has been produced for decades, even centuries, the cheese being smoked to extend the life of the product until winter, when cheese was not made. The product is made by hand, using traditional techniques (manual processing of curds); it is made in a shepherd's hut (salaš), not industrially, with the possibility of also using wooden appliances, instruments and devices (e.g. a wooden vessel, wooden mixers and wood moulds). The product is smoked using hardwood smoke produced by a fire.

3.2.   Name

| — | ☐ | has been traditionally used to refer to the specific product |
| --- | --- | --- |
| — | ☒ | identifies the traditional character or specific character of the product |

—

☐

has been traditionally used to refer to the specific product

—

☒

identifies the traditional character or specific character of the product

The specific character is determined by the nature of the raw material, i.e. raw sheep's milk, by the traditional method of processing in shepherds' huts, and by smoking. The term ‘salašnícky’ in the name expresses the product's specific nature and is derived from the word ‘salaš’, denoting a shepherd's hut, where the cheese is made, and hence also expresses a link to the place of production.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product's specific character (Article 7(2) of this Regulation)

‘Ovčí salašnícky údený syr’ is produced from fresh sheep's milk, processed in shepherds' huts, smoked and often formed into specific shapes (hearts, cockerels or other animals, hemispheres).

Physical properties:

| — | comes in various shapes, most often a lump, or if a mould was used in production, in the shape of the mould: hemispherical, or in the shape of different animals or in the shape of a heart, |
| --- | --- |

—

comes in various shapes, most often a lump, or if a mould was used in production, in the shape of the mould: hemispherical, or in the shape of different animals or in the shape of a heart,

| — | weight: varies from 0,1 kg to 1 kg. |
| --- | --- |

—

weight: varies from 0,1 kg to 1 kg.

Chemical properties:

| — | dry matter: at least 40 % by weight, |
| --- | --- |

—

dry matter: at least 40 % by weight,

| — | fat in dry matter: at least 50 % by weight, |
| --- | --- |

—

fat in dry matter: at least 50 % by weight,

| — | NaCl: max. 25 000 mg/kg. |
| --- | --- |

—

NaCl: max. 25 000 mg/kg.

Microbiological criteria:

Contains a range of micro-organisms, including in particular: Acidogenic microorganisms — Streptococcus lactis, Leuconostos mesenteroides, Lactobacillus casei, Lactobacillus plantarum, yeasts and moulds — Torulopsis candida, Geotrichum candidum, Geotrichum casei.

Organoleptic properties:

| — | external appearance: dry, firm, intact surface, with a crust, possibly also with small smoke stains, free of tar residue, |
| --- | --- |

—

external appearance: dry, firm, intact surface, with a crust, possibly also with small smoke stains, free of tar residue,

| — | colour: yellowish to yellow in cross-section; brownish to slightly chestnut on the surface, |
| --- | --- |

—

colour: yellowish to yellow in cross-section; brownish to slightly chestnut on the surface,

| — | odour and taste: smoky aroma, with a mild, slightly acidic taste, |
| --- | --- |

—

odour and taste: smoky aroma, with a mild, slightly acidic taste,

| — | consistency: firm and solid when cut, with small holes and small cracks here and there. |
| --- | --- |

—

consistency: firm and solid when cut, with small holes and small cracks here and there.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

Collection of sheep's milk:

| — | milk for the production of the cheese is obtained from healthy sheep (grazed sheep of races reared in mountain and foothill areas) by hand-milking in a milking pen (strunga) located in natural conditions. The milk is collected in a rust-proof milking pail with a filtering device (traditionally the milk was collected in a wooden pail). When the pail (geleta) is full, its contents are strained into a milk can through a sieve containing a cotton-wool filter (the milk may also be collected mechanically in a mobile or stationary milking parlour), |
| --- | --- |

—

milk for the production of the cheese is obtained from healthy sheep (grazed sheep of races reared in mountain and foothill areas) by hand-milking in a milking pen (strunga) located in natural conditions. The milk is collected in a rust-proof milking pail with a filtering device (traditionally the milk was collected in a wooden pail). When the pail (geleta) is full, its contents are strained into a milk can through a sieve containing a cotton-wool filter (the milk may also be collected mechanically in a mobile or stationary milking parlour),

| — | the milk collected is transferred in the milk cans to the production area — a shepherd's hut. |
| --- | --- |

—

the milk collected is transferred in the milk cans to the production area — a shepherd's hut.

Processing the milk into cheese — production of ‘ovčí salašnícky údený syr’:

| — | The freshly collected milk is processed immediately after milking, after being transferred to the production area in the shepherd's hut, where it is poured from the can into a putera, a vessel used for cheese production; during this process, it is re-filtered through a cotton-wool filter. A wooden vessel (putera) or stainless steel double-bottomed vessel is used for the production of the cheese. |
| --- | --- |

—

The freshly collected milk is processed immediately after milking, after being transferred to the production area in the shepherd's hut, where it is poured from the can into a putera, a vessel used for cheese production; during this process, it is re-filtered through a cotton-wool filter. A wooden vessel (putera) or stainless steel double-bottomed vessel is used for the production of the cheese.

| — | The temperature of the milk is raised to 30-32 °C by adding two to three litres of hot drinking water (at a temperature of 50 °C) per 50 litres of milk directly to the milk or by heating it with the aid of hot drinking water in a jacketed vessel (putera) or boiled sour sheep's milk whey. |
| --- | --- |

—

The temperature of the milk is raised to 30-32 °C by adding two to three litres of hot drinking water (at a temperature of 50 °C) per 50 litres of milk directly to the milk or by heating it with the aid of hot drinking water in a jacketed vessel (putera) or boiled sour sheep's milk whey.

| — | After the temperature has been raised to 30-32 °C, microbial liquid rennet (based on the salt-stabilised fungus Rhizomucor miehei) is added, with continuous stirring, at a quantity of 40 ml of rennet per 100 l of milk. The amount of rennet used also depends on the milking period (the quality of the milk, which changes during the milking period).
  The milk curdles approximately 30-45 minutes after the rennet is added (the amount of rennet is determined by the producer). |
| --- | --- |

—

After the temperature has been raised to 30-32 °C, microbial liquid rennet (based on the salt-stabilised fungus Rhizomucor miehei) is added, with continuous stirring, at a quantity of 40 ml of rennet per 100 l of milk. The amount of rennet used also depends on the milking period (the quality of the milk, which changes during the milking period).

The milk curdles approximately 30-45 minutes after the rennet is added (the amount of rennet is determined by the producer).

| — | The curds thus produced are stirred and cut with a curd-harp until a grain size of 0,5-1 cm is obtained. |
| --- | --- |

—

The curds thus produced are stirred and cut with a curd-harp until a grain size of 0,5-1 cm is obtained.

| — | Boiled drinking water, cooled to 65 °C, is added to the cut curds in order to heat them to 32-35 °C, thus improving the release of whey from the grains. The curds are stirred well and left to rest. Throughout the production of the sheep's milk lump cheese, the temperature of the milk and whey must not fall below 29 °C. |
| --- | --- |

—

Boiled drinking water, cooled to 65 °C, is added to the cut curds in order to heat them to 32-35 °C, thus improving the release of whey from the grains. The curds are stirred well and left to rest. Throughout the production of the sheep's milk lump cheese, the temperature of the milk and whey must not fall below 29 °C.

| — | The traditional method of shaping the cheese consists in compressing the settled curds by hand after about ten minutes and working them into the shape of a ball, which is then removed with the aid of a cheesecloth, hung on a hook and formed into a lump, or else the pressed curds are placed by hand into moulds, which gives them their shape. Manual processing gives the lump cheese its characteristic elasticity. |
| --- | --- |

—

The traditional method of shaping the cheese consists in compressing the settled curds by hand after about ten minutes and working them into the shape of a ball, which is then removed with the aid of a cheesecloth, hung on a hook and formed into a lump, or else the pressed curds are placed by hand into moulds, which gives them their shape. Manual processing gives the lump cheese its characteristic elasticity.

| — | Shaping of cheese in moulds: small pieces (depending on the size of the mould) are cut from the prepared lump. These pieces are compressed by hand and placed into moulds (hearts, cockerels or other animals, hemispheres) and lightly pressed so as to obtain the particular shape. If two-part moulds are used, the procedure is the same, the cheese being compressed by hand and pressed into the mould so that it fills both parts of the mould. The mould is then closed. |
| --- | --- |

—

Shaping of cheese in moulds: small pieces (depending on the size of the mould) are cut from the prepared lump. These pieces are compressed by hand and placed into moulds (hearts, cockerels or other animals, hemispheres) and lightly pressed so as to obtain the particular shape. If two-part moulds are used, the procedure is the same, the cheese being compressed by hand and pressed into the mould so that it fills both parts of the mould. The mould is then closed.

| — | The lump or shaped cheese is left to drain for about two hours. Lumps of cheese are hung on hooks and cheeses in moulds are placed on shelves to drain. |
| --- | --- |

—

The lump or shaped cheese is left to drain for about two hours. Lumps of cheese are hung on hooks and cheeses in moulds are placed on shelves to drain.

| — | After draining, the cheese is transferred to a warm storage area, the ripening room, where the fermentation process takes place. Cheese shaped in cheesecloth is hung on a hook, and small shaped cheeses are removed from their moulds and left to ripen on wooden shelves designed in such a way as to allow whey to drain off. |
| --- | --- |

—

After draining, the cheese is transferred to a warm storage area, the ripening room, where the fermentation process takes place. Cheese shaped in cheesecloth is hung on a hook, and small shaped cheeses are removed from their moulds and left to ripen on wooden shelves designed in such a way as to allow whey to drain off.

| — | The temperature of the room during fermentation must not fall below 18–22 °C. The cheese ferments in two or, at most, three days under such conditions. The temperature during fermentation is monitored. |
| --- | --- |

—

The temperature of the room during fermentation must not fall below 18–22 °C. The cheese ferments in two or, at most, three days under such conditions. The temperature during fermentation is monitored.

| — | Lumps of cheese are then cut into pieces and placed in a cold brine solution for 1-10 hours (depending on their weight). Once salted, the cheese takes on a solid and firm consistency. The brine solution (10-15 % salt concentration) is prepared by boiling drinking water with salt. Cheese that has been shaped in moulds is salted in a similar manner. |
| --- | --- |

—

Lumps of cheese are then cut into pieces and placed in a cold brine solution for 1-10 hours (depending on their weight). Once salted, the cheese takes on a solid and firm consistency. The brine solution (10-15 % salt concentration) is prepared by boiling drinking water with salt. Cheese that has been shaped in moulds is salted in a similar manner.

| — | After salting, the cheese is removed from the solution and placed on wooden shelves to dry and to drain off residual brine solution. |
| --- | --- |

—

After salting, the cheese is removed from the solution and placed on wooden shelves to dry and to drain off residual brine solution.

| — | This is followed by smoking: the cheese is placed on wooden or stainless steel grids (or hung on holders made from bast) and cold-smoked with hardwood smoke which must not contain ash or dust. The cheese is smoked until it is pale brown with a hint of light chestnut colour, which takes 12, 16 or as much as 24 hours. |
| --- | --- |

—

This is followed by smoking: the cheese is placed on wooden or stainless steel grids (or hung on holders made from bast) and cold-smoked with hardwood smoke which must not contain ash or dust. The cheese is smoked until it is pale brown with a hint of light chestnut colour, which takes 12, 16 or as much as 24 hours.

| — | Once smoked, the cheese is placed on wooden shelves in a cold store-room where the temperature is 13-15 °C. |
| --- | --- |

—

Once smoked, the cheese is placed on wooden shelves in a cold store-room where the temperature is 13-15 °C.

| — | After packaging it is prepared for dispatch and sale. |
| --- | --- |

—

After packaging it is prepared for dispatch and sale.

4.3.   Description of the key elements establishing the product's traditional character (Article 7(2) of this Regulation)

The ‘salašnícky’ element of the cheese's name is derived from the traditional production site, which was a shepherd's hut (salaš). Its traditional character stems from its traditional composition, production method and processing.

As P. Huba stated in the book entitled Zázrivá, ‘Small-scale highland sheep-farming in Zázrivá was focused on the production of sheep's milk, which was always processed in the shepherd's home, where “ovčí hrudkový syr – salašnícky” was offered as a delicacy to people visiting the shepherd.’ (Martin: Osveta. 1988)

Traditional ‘ovčí hrudkový syr – salašnícky’ was produced from fresh sheep's milk by curdling it in a vessel (putera) with the aid of natural rennet (kľag) at an average temperature (32 °C) for 10-30 minutes. The coagulated milk was first shaken, then left to settle, and finally the curds were placed into a cheesecloth and pressed into a compact lump. The curd-filled cheesecloth was hung on a cleat, where it was left for the whey to drain off.

After draining, the lump of cheese was removed from the cloth and placed upside down onto a wooden shelf (podišiar), where it was left for several days to dry and ripen. Once ripened, the lumps of cheese were taken from the shepherd's hut to the homes of the people who owned the sheep (Podolák Ján: Slovenský národopis 25, 1977).

In the 20th century, the production of ‘ovčí hrudkový syr – salašnícky’ and ‘ovčí salašnícky údený syr’ spread throughout the mountainous areas of Slovakia where sheep were reared.

Sheep's milk lump cheese was one of the dairy products of traditional Wallachian sheep-farming, and its production was the main reason for sheep rearing in the mountainous regions of Slovakia. As a culinary speciality, it was used fresh (succulent — sweet) or fermented or dried, or preserved by smoking, i.e. smoked. (Podolák Ján: Slovenský národopis 25, 1977).

In an article entitled ‘Z histórie Ovčieho mliekárstva na Slovensku’, Prokop wrote as follows: ‘Wallachian culture is still kept alive in these parts by the carving skills of our shepherds; its influences are still to be seen in exquisitely carved bowls (črpáky) which shepherds used and in moulds (hearts, ducks, etc.) for oštiepok cheese and similar products.’ (Čítanie o správnej výžive 1970, Slovenská spoločnosť pre racionálnu výživu, Bratislava, 1969). Heart- or duck-shaped moulds are used for ‘ovčí salašnícky údený syr’.

Dr Ján Balko, the author of Bryndziarsky priemysel na Slovensku, published by Osveta in 1968, wrote as follows: ‘We have no precise evidence showing who produced the first sheep's milk lump cheese here, or when they did so. However, we can safely assume that it was many centuries ago, given that, right up to 1914, the way sheep were farmed for milk did not differ much from the farming practices that existed at the time of the migration of the peoples.’

A passage from Druhy najznámejších slovenských syrov reads as follows: Of greatest renown here and abroad are our cheese specialities made from sheep's milk, and these specialities also include ‘ovčí salašnícky údený syr’. (1992).

The name and traditional production method of ‘ovčí hrudkový syr – salašnícky’ and ‘ovčí salašnícky údený syr’ were also used by shepherds from the municipality of Priechod, who worked in shepherds' huts in the 1960s and 1970s in the Turiec region (Lamper and Ivanič, shepherds from Priechod).

P. Jasenský, a shepherd from Dolná Jaseň, recalls: ‘Ovčí hrudkový syr – salašnícky’ and ‘ovčí salašnícky údený syr’ have been made since time immemorial, but only in small quantities, and they were used for direct consumption in shepherds' huts or were, and are, sold to people visiting shepherds' huts. They are traditional delicacies enjoyed by Slovaks living in mountain and foothill regions'. (Prehlásenie pána Jasenského, 1999).

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

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

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