# C_2019283EN.01000301.xml

| 21.8.2019 | EN | Official Journal of the European Union | C 283/3 |
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21.8.2019

EN

Official Journal of the European Union

C 283/3

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

(2019/C 283/03)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

‘ΚΡΑΣΟΤΎΡΙ ΚΩ’ (KRASOTIRI KO) / ‘ΤΥΡΊ ΤΗΣ ΠΌΣΙΑΣ’ (TIRI TIS POSSIAS)

EU No: PGI-GR-02387 – 10.1.2018

PDO ( ) PGI ( X )

1.   Name(s)

‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias)

2.   Member State or Third Country

Greece

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

‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) is a soft cheese made from curd produced from pasteurised or raw goats' or sheep's milk, or from a blend of goats' and sheep's milk, after renneting. It is ripened for at least one day in brine and then for at least one month in wine lees known as ‘possia’. ‘Possia’ is a thick mixture of boiled red wine sediment, or lees, which is rich in aromas.

Physical characteristics

Colour: completely white inside. On the outside, the cheese acquires a reddish tinge from the colour of the wine lees. The intensity of the colour depends on the colour of the wine lees and the length of exposure to them while the cheese is ripening.

Shape: A ‘scored’, long, asymmetrical cylinder with pronounced indentations from the ‘tyrovoli’, or cheese mould, used for straining the curds.

Consistency: soft cheese

Chemical characteristics

Minimum fat content in dry matter: 43 % w/w

Maximum water content: 56 %

Organoleptic properties

Pronounced wine aroma and mildly acidic taste

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

Raw materials

The milk intended for making ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) is pasteurised or raw, goats' or sheep's milk, or a blend of goats' and sheep's milk produced within the defined area. 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/or goats' milk used to make ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) must come exclusively from breeds of sheep and goats traditionally raised on, and adapted to, the island of Kos. This is because the milk produced has specific quality characteristics, owing to the island's distinctive microclimate and the rich flora in the natural pastures that provide part of the animals' daily diet.

The wine lees (‘possia’) used for ripening the cheese must come exclusively from permitted wine grape varieties in the defined geographical area. They must be produced by local winegrowers using traditional methods that have been handed down from one generation to the next. The ‘possia’ used must be of good quality and rich in aromas. It can be used as it is or after being diluted with wine.

The rennet used in the production process is either traditionally or commercially produced animal rennet.

Feed

The animals' diet relies largely on daily grazing on wild pastures that are particularly rich in flora. From May to September, the flora in the pastures dries out completely. Therefore, during this period of reduced milk production, the animals' diet is based partly on dried meadow grasses and plants from local pastures and on fodder from cereals or legumes (vetch, barley, oats). The latter are grown on fields within the defined area. They are supplemented with externally produced fodder, such as maize kernels and coarse fodder. During the months of October and November, the suckling period for newborns, olive leaves are used along with dried fodder, for example hay or maize, as natural vegetation is scarce and the animals have greater dietary needs. The period from December to April, or thereabouts, sees greater milk production after the newborns have been weaned. The animals then graze on wild local flora which is more abundant on account of the winter and spring rains. Such flora include: heather (Erica manipuliflora), sage (Salvia triloba), spiny broom (Calicotome villosa) and acorns from Valonia oaks (Quercus macrolepis), among others. Over the winter period, dried fodder is also provided. This is produced outside the defined area.

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

The raw materials used to make ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias), i.e. the sheep and goats' milk and the wine lees, or ‘possia’, are produced in the defined geographical area. This is for the reasons explained in point 3.3. Processing and production also take place in the defined geographical area: the sheep and goats' milk is made into cheese and this is then made into ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) by being ripened in locally produced wine lees (‘possia’).

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

Packaging of ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) must be done within the geographically defined area. This is to prevent any deterioration in the quality of the product. Packaging must be done within the area because Kos is an island and the product is fragile. The cheese must be packaged immediately to preserve in full the characteristics imparted by the wine lees. Any transportation of the unpackaged product jeopardises its quality.

It should be pointed out that buyers can obtain ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) bearing the personal label of the producer in the defined geographical area and then repackage or slice it outside the area, provided that traceability is assured.

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

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4.   Concise definition of the geographical area

The defined geographical area comprises the entire island of Kos. Administratively, the island of Kos is part of the Kos Regional Unit in the South Aegean Region.

5.   Link with the geographical area

The link between ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) and the geographical surroundings of the island of Kos derives from its particular quality characteristics and, in addition, its reputation.

Kos has a Mediterranean climate, mainly characterised by hot, dry summers and mild, wet winters. The island as a whole is a complex landscape with distinct areas of mountains, hills and plains. Topography plays an important role as the mountains receive a relatively high amount of rainfall. As such, they affect the hydrology and environment of the lower lying areas of the island with its numerous springs and plains.

Sheep and goat-rearing on the island of Kos is still nomadic, meaning that the animals graze on wild pastures during the day and are only penned in temporary shelters at night. The animals' diet relies largely on feeding on pastures that have low pasture capacity but are particularly rich in flora.

The island fauna includes around 1 000 different plant species. According to Corine 2000, there are scattered natural pastures, including two of particular note. One, in the east of the island, covers a surface area of 1 119 ha. The other lies between Pylion, Antimacheia and Kardamaina, with a surface area of around 400 ha.

Plant species found in the grassland areas notably include: heather, thyme, oregano, savory, sage, wild topped lavender, false yellowhead, myrtle, asphodel, Greek horehound, spiny broom (Calicotome villosa), thorny burnet, St John's wort, rockrose, thyme-leaved fumana, Anthyllis hermanniae, Genista acanthoclada, woad, oleander, strawberry tree, rosemary, moon trefoil, Pistacia and wild olive.

The local producers' expertise and long-standing experience in making ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias), which has been acquired over the years and is passed down from one generation to the next and includes preparing the wine lees (‘possia’) and using the cheese moulds (‘tyrovoli’) to strain the curds, have also helped to create this unique cheese that enjoys a widespread reputation.

The specific characteristics of ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) are:

| (a) | Its organoleptic characteristics (pronounced wine aroma and mildly acidic taste); |
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(a)

Its organoleptic characteristics (pronounced wine aroma and mildly acidic taste);

| (b) | Its characteristic shape and colour (a ‘scored’, long, asymmetrical cylinder with pronounced indentations, completely white on the inside with a reddish tinge on the outside); |
| --- | --- |

(b)

Its characteristic shape and colour (a ‘scored’, long, asymmetrical cylinder with pronounced indentations, completely white on the inside with a reddish tinge on the outside);

| (c) | ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) has acquired an excellent reputation in the local community on the island of Kos, and in the rest of Greece, on account of its specific characteristics. This is evidenced by the numerous references on websites featuring traditional recipes and presentations by famous chefs, as well as articles in local newspapers. |
| --- | --- |

(c)

‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) has acquired an excellent reputation in the local community on the island of Kos, and in the rest of Greece, on account of its specific characteristics. This is evidenced by the numerous references on websites featuring traditional recipes and presentations by famous chefs, as well as articles in local newspapers.

The production process is unique primarily because the cheese is ripened in locally produced wine lees (‘possia’), which is produced by local wine-growers employing traditional methods that have been used for centuries.

It is precisely by ripening ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) in the wine lees that most of the specific organoleptic characteristics are conferred, especially its lightly acidic flavour and pronounced aroma of wine. The good quality of the lees used is due to the island's tradition of making quality wines. This is evident from the fact that various varieties of wine from Kos are recognised as Protected Geographical Indications.

The milk used in the production process owes its quality to the distinctive character of the island's Mediterranean climate, as well as the rich vegetation in the scattered wild pastures that provide grazing for the sheep and goat breeds traditionally raised on Kos, which have been adapted to the island for over a century. It has been shown that the food consumed by dairy animals affects the organoleptic characteristics of the milk they produce. This is because the aromatic substances found in the plants they eat are transferred to the milk.

‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) owes its distinctive shape, (a long cylinder with a ‘scored’ surface and pronounced indentations) entirely to the ‘tyrovoli’ used during the partial draining of the curds. The ‘tyrovoli’ is a traditional basket woven from tall reeds found on Kos. Alternatively, food-grade plastic tube-shaped moulds with holes for draining the curds can be used. These produce the special indentations that give ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) its characteristic form.

The reddish colour on the outside of ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) comes from the wine lees (‘possia’) in which it is ripened.

The reputation and traditional character of ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) are evidenced by the important position that it has occupied in the life of the Kos islanders, and in their diet, for a very long time, and the specific production process, where local knowledge and expertise are transferred from one generation to the next.

The reputation of ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) of Kos is intrinsically bound up with the reputation of the island's wines, the lees of which were, and are to this day, used to produce the famous ‘possia’ in which the white goats' and/or sheep's milk cheese is immersed and ripened. Indeed, the word ‘possia’, which denotes the wine lees in which the cheese is ripened, forms part of the name ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) [Kos wine cheese/Wine lees cheese]. It is precisely this ripening in the lees that enhances the cheese's quality characteristics.

‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) has acquired an excellent reputation in the local community on the island of Kos, and in the rest of Greece, due to its distinctive characteristics. This is evidenced by numerous references on websites featuring Greek cuisine and traditional recipes, tributes by famous chefs, and articles in local newspapers. In recent years, ‘Κρασοτύρι Κω’ (Krasotiri Ko)/‘Τυρί της Πόσιας’ (Tiri tis Possias) has been sold packaged in large supermarket chains in Greece with rapidly growing turnover rates. It is included on the ‘Greek Breakfast’ menu in the island's hotels and in the South Aegean Region's basket of products, which contains mainly PDO produce. This attests to the reputation that it enjoys on the Greek market.

The product's reputation and its close link with the island of Kos is further evidenced by the following references:

‘When Kos exported cheese’, an article published in the newspaper To Vima tis Ko on 27 September 2013, concerning exports of Krasotiri from Kos during the Turkish and Italian occupations and up until 1960.

‘Under the Turks and Italians, as livestock farming was well established in the mountains, because the animal enclosures were moved up there, large quantities of cheese were also produced. Some of this cheese was exported. Kos never imported foreign cheese ... The cheeses were immersed in “possa” (wine lees, which was red) ... we soaked the cheeses in the “possa” and had red cheese ... Grocers and Ottoman officials would put any unsold cheeses into barrels of “possa” and sell them in winter or export them. Under the Turks, a great deal of cheese was exported’.

The excerpt shows how the reputation that the cheese had acquired was based on the particular production method of ripening in wine lees. This traditional practice is still followed today and represents centuries of tradition.

Reference in the journal Ta Koaka, (a journal of the history, archaeology and folklore of the island of Kos) Volume 7, published by the Kos Filitas Society, Kos 2003:

Many foreign travellers passing through Kos in the 18th and 19th centuries mentioned the island's abundant vineyards and excellent wine, the lees of which were used to produce the famous ‘possa’. Perhaps the word ‘possa’ comes from the Latin ‘possum’ meaning ‘I can’ or ‘it is possible’. The island's shepherds would soak their various cheeses in the wine lees. This was not only to preserve them for longer, but also to give them the unique flavour of the excellent ‘tiri tis possas’.

In his book entitled ‘Cheesemaking’ (2004), dairy farming lecturer G.P.A. Anifadaki mentions that Krasotiri, also known as wine lees cheese, produced in Kos, is immersed in wine lees.

Reference on www.gastronomos.gr to Krasotiri from Kos, a modern version of an ancient wine-lees cheese.

Reference on www.olivemagazine.gr to the rare flavour of Krasotiri, which comes from Kos.

Reference on www.aegeanews.gr to the South Aegean Region's 2014-2020 basket of products, which includes Krasotiri Ko.

Article on the website of a well-known Greek food connoisseur (mirsinicooking) about the specific organoleptic characteristics of Krasotiri.

Article on the website of famous Greek chef Ilias Mamalakis about Krasotiri (special flavour, colour, production process).

Article on the Athinorama-unami website about Krasotiri Ko which mentions, for example, that Krasotiri represents centuries of tradition on Kos.

Athinorama-unami

A traditional recipe for ‘tiropita’ (cheese pastries) with wine-lees cheese, which features in Argiro Hartofili's book ‘Recipes from Kos, traditional and modern’.

Feature in a programme shown on SKAI television on 15 October 2015 about the island's traditional product par excellence: Krasotiri.

par excellence

Publication reference of the specification

Publication reference of the specification

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

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/prodiagrafes_krasotiri_ko210119.pdf

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

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