# C_2020408EN.01000901.xml

| 27.11.2020 | EN | Official Journal of the European Union | C 408/9 |
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27.11.2020

EN

Official Journal of the European Union

C 408/9

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Publication of an application for approval of an amendment, which is not minor, to a product specification 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

(2020/C 408/08)

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) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS 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

‘Burrata di Andria’

EU No: PGI-IT-01393-AM01 – 3.3.2020

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Consorzio Tutela Burrata di Andria IGP, based in Contrada Barba d’Angelo, 55, 76123 Andria BT; Italy

Tel. + 39 0883550600

E-mail: consorzio@burratadiandria.it

Certified e-mail: burratadiandria@pec.it

The Consorzio Tutela Burrata di Andria IGP [‘Burrata di Andria’ PGI Protection Association] is made up of ‘Burrata di Andria’ cheese producers and is entitled to submit an amendment application pursuant to Article 13(1) of Decree No 12511 of the Ministry of Agricultural, Food and Forestry Policy of 14 October 2013.

2.   Member State or third country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☐ | Link |
| --- | --- |

☐

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☒ | Other: Packaging |
| --- | --- |

☒

Other: Packaging

4.   Type of amendment(s)

☒ Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

☐ Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Product description

| — | We propose amending Article 2, point 2.2, of the product specification and point 3.2 of the Single Document, specifically the paragraph on the shape of the cheese.
  The existing text:

  ‘round, shaped like a sack, topped with a characteristic bunched up closure’

  has been replaced by:

  ‘round, shaped like a sack closed at the top by hand into the characteristic bunched up topknot, which is of sufficient size to enable the option of using food-grade raffia to tie it closed’.

  We decided that the manner in which the top of the cheese is closed by hand and the minimum size of this closure needed to be described in more detail as the previous description was open to a variety of interpretations. Besides representing one aspect of the product’s artisan credentials, this step allows it to be characterised and to stand out from imitations that lack this particular quality precisely because it requires the cheese-maker to close the cheese by hand, a step that has been dropped from the industrialised production process. |
| --- | --- |

—

We propose amending Article 2, point 2.2, of the product specification and point 3.2 of the Single Document, specifically the paragraph on the shape of the cheese.

The existing text:

‘round, shaped like a sack, topped with a characteristic bunched up closure’

has been replaced by:

‘round, shaped like a sack closed at the top by hand into the characteristic bunched up topknot, which is of sufficient size to enable the option of using food-grade raffia to tie it closed’.

We decided that the manner in which the top of the cheese is closed by hand and the minimum size of this closure needed to be described in more detail as the previous description was open to a variety of interpretations. Besides representing one aspect of the product’s artisan credentials, this step allows it to be characterised and to stand out from imitations that lack this particular quality precisely because it requires the cheese-maker to close the cheese by hand, a step that has been dropped from the industrialised production process.

| — | Article 2, point 2.2, of the product specification and point 3.2 of the Single Document regarding the product’s percentage of moisture content should be amended.
  Specifically the range of moisture content in the final product should be increased.
  The existing text:

  ‘Moisture content: between 60 % and 70 %’

  has been replaced by:

  ‘Moisture content: between 50 % and 70 %’.

  The variability of the moisture content is closely related to the dimensions of the closure at the top of the cheese and the size of the product. This was not sufficiently taken into account during the drafting of the previous document and resulted in various instances of non-compliance preventing the certification of products that had complied with all the requirements in the product specification. |
| --- | --- |

—

Article 2, point 2.2, of the product specification and point 3.2 of the Single Document regarding the product’s percentage of moisture content should be amended.

Specifically the range of moisture content in the final product should be increased.

The existing text:

‘Moisture content: between 60 % and 70 %’

has been replaced by:

‘Moisture content: between 50 % and 70 %’.

The variability of the moisture content is closely related to the dimensions of the closure at the top of the cheese and the size of the product. This was not sufficiently taken into account during the drafting of the previous document and resulted in various instances of non-compliance preventing the certification of products that had complied with all the requirements in the product specification.

Production method

Production method

| — | The parameters for the fat and protein content of the cow’s milk used to make ‘Burrata di Andria’ in Article 2, point 2.1, of the product specification should be amended.
  The existing text:

  ‘Fat > 3,5%; Protein > 3,3;’

  has been replaced by:

  ‘Fat > 3,3 %; Protein > 3,2;’.

  The percentage of fat and protein need to be reduced on account of their variability depending on production season, which was not sufficiently taken into account in the previous product specification.
  During the summer months (May–September) these two percentages tend to be lower than the annual average.
  This issue mainly concerns locally produced milk that, paradoxically and due to the non-conformity of these parameters, cannot be used to produce ‘Burrata di Andria’.
  We therefore ask that the parameters for fat and protein content be reduced, specifically to allow small-scale producers who exclusively use local milk to be able to comply with the regulations for producing ‘Burrata di Andria’ PGI, also during the summer months. |
| --- | --- |

—

The parameters for the fat and protein content of the cow’s milk used to make ‘Burrata di Andria’ in Article 2, point 2.1, of the product specification should be amended.

The existing text:

‘Fat > 3,5%; Protein > 3,3;’

has been replaced by:

‘Fat > 3,3 %; Protein > 3,2;’.

The percentage of fat and protein need to be reduced on account of their variability depending on production season, which was not sufficiently taken into account in the previous product specification.

During the summer months (May–September) these two percentages tend to be lower than the annual average.

This issue mainly concerns locally produced milk that, paradoxically and due to the non-conformity of these parameters, cannot be used to produce ‘Burrata di Andria’.

We therefore ask that the parameters for fat and protein content be reduced, specifically to allow small-scale producers who exclusively use local milk to be able to comply with the regulations for producing ‘Burrata di Andria’ PGI, also during the summer months.

| — | We wish to delete the lactose value in Article 2, point 2.1, of the product specification, Raw materials.
  The following text will be deleted:

  ‘Lactose w/w > 4,75 %’.

  The percentage value of lactose, a parameter not laid down in the legislation on milk quality, should be deleted. The effect of the percentage of lactose on the quality of a fresh product, such as ‘Burrata di Andria’ PGI, is entirely marginal from an organoleptic point of view.
  The elimination of the lactose check would bring down the costs borne by companies for the analyses required by the product specification to certify the PGI product. |
| --- | --- |

—

We wish to delete the lactose value in Article 2, point 2.1, of the product specification, Raw materials.

The following text will be deleted:

‘Lactose w/w > 4,75 %’.

The percentage value of lactose, a parameter not laid down in the legislation on milk quality, should be deleted. The effect of the percentage of lactose on the quality of a fresh product, such as ‘Burrata di Andria’ PGI, is entirely marginal from an organoleptic point of view.

The elimination of the lactose check would bring down the costs borne by companies for the analyses required by the product specification to certify the PGI product.

| — | The amount of lactose in the finished product for the lactose-free line has been moved from Article 2, point 2.1 to Article 2, point 2.2 of the product specification. The same sentence has also been added to point 3.2 of the Single Document.
  The text that has been moved is the following:

  ‘lactose content in the lactose-free line < 0,1 g / per 100 g’.

  Due to a transcription error in the current Single Document, the amount of lactose found in the lactose-free product was reported under the requirements for raw materials (milk) instead of under the requirements for the finished product. Those values were, however, correctly reported in the product specification where the characteristics of the product are described, and in point 3.2 of the Single Document. |
| --- | --- |

—

The amount of lactose in the finished product for the lactose-free line has been moved from Article 2, point 2.1 to Article 2, point 2.2 of the product specification. The same sentence has also been added to point 3.2 of the Single Document.

The text that has been moved is the following:

‘lactose content in the lactose-free line < 0,1 g / per 100 g’.

Due to a transcription error in the current Single Document, the amount of lactose found in the lactose-free product was reported under the requirements for raw materials (milk) instead of under the requirements for the finished product. Those values were, however, correctly reported in the product specification where the characteristics of the product are described, and in point 3.2 of the Single Document.

| — | Article 2, point 2.1, of the product specification regarding the bacterial count of the milk should be amended.
  The existing text:

  ‘Mesophilic bacterial count 30 °C < 100 000 CFU/ml’

  has been replaced by:
  ‘Bacterial count:






  — | For processed cow’s milk used in the production of dairy products:






  — | mesophilic bacterial count at 30 °C < 100 000 CFU/ml |
| --- | --- | --- | --- |

—

Article 2, point 2.1, of the product specification regarding the bacterial count of the milk should be amended.

The existing text:

‘Mesophilic bacterial count 30 °C < 100 000 CFU/ml’

has been replaced by:

‘Bacterial count:

—

For processed cow’s milk used in the production of dairy products:

—

mesophilic bacterial count at 30 °C < 100 000 CFU/ml

| — | For raw cow’s milk used to make dairy products:






  — | mesophilic bacterial count at 30 °C < 300 000 CFU/ml |
| --- | --- | --- |

—

For raw cow’s milk used to make dairy products:

—

mesophilic bacterial count at 30 °C < 300 000 CFU/ml

The above parameters regarding the quality of the raw material milk are to be assessed at the processing plant immediately prior to processing’.

We wish to specify the mesophilic bacterial count as ‘Burrata di Andria’ PGI can be manufactured using both raw and pasteurised (‘treated’) milk: in compliance with Regulation (EC) No 1662/2006 Chapter II(III), the bacterial count to be checked at the processing plant must be specified for both kinds of milk. When the raw material must meet the requirements should also be specified to facilitate the control procedures.

| — | Article 2, point 2.1, of the product specification on the acidity of the raw material should be amended.
  The existing text:

  ‘Acidity degrees SH % 6,5:6,7’

  has been replaced by:

  ‘Acidity: degrees SH/100 ml: range 6/8 or pH value: range 6,6/6,8’.

  The range of titratable acidity in milk measured using the SH method should be increased, as the normal acidity values for fresh milk vary between 6 and 8 °SH/100 ml; values resulting from the sum of the acid functions, especially from the percentage of proteins present (mainly casein) and from organic and inorganic acids. Therefore, as stated in the product description, milk with a high percentage of proteins (e.g. > 3,3 %) will not be able to be used as it could result in values of titratable acidity in excess of the range indicated, even in high-quality milk. Please note that in this regard, the food business operator is not in a position to systematically assess the percentage of protein present in the milk being processed, and therefore neither to ascertain whether the value of titratable acidity found, if it exceeds the values currently stated in the product specification, is dependent on the high protein content or on other factors.
  The value milk acidity value measured in pH should be included, defined as ‘actual or free pH’, measured using a properly calibrated pH meter that only measures free H+ ions and not H+ ions in proteins.
  Food business operators can easily measure the pH of milk being processed, and this could replace measuring titratable acidity.
  This type of analysis to determine milk quality during processing should therefore be included in the product specification.
  According to scientific literature, the pH of fresh milk ranges from 6,6 and 6,8 (C. Alais, ‘Scienza del latte’ (The Science of Milk) 3rd ed. Tecniche nuove – pages 231- 239). |
| --- | --- |

—

Article 2, point 2.1, of the product specification on the acidity of the raw material should be amended.

The existing text:

‘Acidity degrees SH % 6,5:6,7’

has been replaced by:

‘Acidity: degrees SH/100 ml: range 6/8 or pH value: range 6,6/6,8’.

The range of titratable acidity in milk measured using the SH method should be increased, as the normal acidity values for fresh milk vary between 6 and 8 °SH/100 ml; values resulting from the sum of the acid functions, especially from the percentage of proteins present (mainly casein) and from organic and inorganic acids. Therefore, as stated in the product description, milk with a high percentage of proteins (e.g. > 3,3 %) will not be able to be used as it could result in values of titratable acidity in excess of the range indicated, even in high-quality milk. Please note that in this regard, the food business operator is not in a position to systematically assess the percentage of protein present in the milk being processed, and therefore neither to ascertain whether the value of titratable acidity found, if it exceeds the values currently stated in the product specification, is dependent on the high protein content or on other factors.

The value milk acidity value measured in pH should be included, defined as ‘actual or free pH’, measured using a properly calibrated pH meter that only measures free H+ ions and not H+ ions in proteins.

Food business operators can easily measure the pH of milk being processed, and this could replace measuring titratable acidity.

This type of analysis to determine milk quality during processing should therefore be included in the product specification.

According to scientific literature, the pH of fresh milk ranges from 6,6 and 6,8 (C. Alais, ‘Scienza del latte’ (The Science of Milk) 3rd ed. Tecniche nuove – pages 231- 239).

(C. Alais, ‘Scienza del latte’ (The Science of Milk) 3rd ed. Tecniche nuove – pages 231- 239).

| — | It is proposed that Article 2, point 2.1, of the product specification and point 3.3 of the Single Document on the cream used to produce ‘Burrata di Andria’ be amended.
  The existing text:

  ‘The cream used to make “Burrata di Andria” PGI is produced by centrifuging milk or the whey from fresh milk and then pasteurising it at 72 °C for 15 seconds, or with pasteurised fresh cream and/or packaged UHT cream and/or mixtures thereof, in compliance with the microbiological criteria laid down in the legislation in force’

  has been replaced by:
  ‘The cream used to make “Burrata di Andria” PGI comes from centrifuged milk or fresh milk whey. It then undergoes pasteurisation under the following conditions:






  — | temperature/time > 75°/40 seconds if the percentage of fat is between 10 % and 20 %, or: |
| --- | --- | --- |

—

It is proposed that Article 2, point 2.1, of the product specification and point 3.3 of the Single Document on the cream used to produce ‘Burrata di Andria’ be amended.

The existing text:

‘The cream used to make “Burrata di Andria” PGI is produced by centrifuging milk or the whey from fresh milk and then pasteurising it at 72 °C for 15 seconds, or with pasteurised fresh cream and/or packaged UHT cream and/or mixtures thereof, in compliance with the microbiological criteria laid down in the legislation in force’

has been replaced by:

‘The cream used to make “Burrata di Andria” PGI comes from centrifuged milk or fresh milk whey. It then undergoes pasteurisation under the following conditions:

—

temperature/time > 75°/40 seconds if the percentage of fat is between 10 % and 20 %, or:

| — | temperature/time > 80°/20 seconds if the percentage of fat is > 20 %. |
| --- | --- |

—

temperature/time > 80°/20 seconds if the percentage of fat is > 20 %.

The cream may also be pasteurised using any other time/temperature combinations providing they are equally effective. Fresh pasteurised cream, packaged UHT cream, or a mixture of the two may be used to make “Burrata di Andria” in accordance with the microbiological criteria laid down by the relevant legislation’.

The parameters relevant to the time/temperature ratio for the pasteurisation of the cream should be corrected in accordance with the FAO/WHO World Health Organisation Codex Alimentarius Commission.

The pasteurisation values erroneously cited in the first version of the product description actually prevent the use of cream produced by centrifuging milk or the whey from fresh milk to make ‘Burrata di Andria’ PGI.

| — | Article 5 of the product specification regarding the production method should be amended, in particular the phrase concerning heating and acidification.
  The existing text:







  ‘5.1 – | Production |
| --- | --- | --- |

—

Article 5 of the product specification regarding the production method should be amended, in particular the phrase concerning heating and acidification.

The existing text:

‘5.1 –

| 5.1.a – | Heating
  “Burrata di Andria” can be made using raw milk or milk pasteurised at 72 °C for 15 seconds, heated in a boiler at a temperature between 35 °C and 37 °C. |
| --- | --- |

5.1.a –

“Burrata di Andria” can be made using raw milk or milk pasteurised at 72 °C for 15 seconds, heated in a boiler at a temperature between 35 °C and 37 °C.

| 5.1.b – | Acidification |
| --- | --- |

5.1.b –

The milk is then fermented with selected cultures or lactic or whey starters, or even through the addition of food acids (lactic or citric acid)’

has been replaced by:

| ‘5.1 – | Production
  “Burrata di Andria” can be made using raw milk or milk pasteurised at 72 °C for 15 seconds, or any other time-temperature combination that provides an equivalent restoration effect (author’s note: negative alkaline phosphatase test). |
| --- | --- |

‘5.1 –

“Burrata di Andria” can be made using raw milk or milk pasteurised at 72 °C for 15 seconds, or any other time-temperature combination that provides an equivalent restoration effect (author’s note: negative alkaline phosphatase test).

| 5.1.a – | Acidification
  The milk is then fermented by adding organic food acids (citric or lactic acid). In the case of acidification using inoculum of selected starters or lactic or whey starters, the milk must first be thermised in a boiler at a temperature between 36 °C and 39 °C. |
| --- | --- |

5.1.a –

The milk is then fermented by adding organic food acids (citric or lactic acid). In the case of acidification using inoculum of selected starters or lactic or whey starters, the milk must first be thermised in a boiler at a temperature between 36 °C and 39 °C.

| 5.1.b – | Heating
  Following acidification of the milk using organic food acids, it is then heated in a boiler at a temperature between 35 °C and 37 °C’. |
| --- | --- |

5.1.b –

Following acidification of the milk using organic food acids, it is then heated in a boiler at a temperature between 35 °C and 37 °C’.

This amendment is needed as the current wording has given rise to various interpretations, making it necessary to rewrite these steps more clearly in order to be able to detail the manufacturing procedure with regard to heating and acidifying the milk. As you will be aware, if chemical, additives are used to acidify the milk in cheese production, and this also applies to pasta filata, they must be added prior to thermisation. In the case of acidification using an inoculum of selected starters or lactic or whey starters, the milk must be thermised prior to inoculation.

pasta filata

| — | Article 5 of the product specification on shaping the cheese should be amended.
  The existing text:







  ‘5.1.e – | Shaping-cooling
  When it is ready, part of the pasta filata must be shredded by hand into ribbons and then cooled in water to create a mass that, mixed with cream, will become the “Burrata di Andria” filling (stracciatella). The remaining pasta filata is shaped into sacks that are then stuffed with the stracciatella filling prepared earlier. Once the sack and its contents have been closed and the opening carefully shaped, it is sealed with boiling water and/or tied at the neck with fastenings. It is then cooled in water for a time that varies according to its size’ |
| --- | --- | --- |

—

Article 5 of the product specification on shaping the cheese should be amended.

The existing text:

‘5.1.e –

When it is ready, part of the pasta filata must be shredded by hand into ribbons and then cooled in water to create a mass that, mixed with cream, will become the “Burrata di Andria” filling (stracciatella). The remaining pasta filata is shaped into sacks that are then stuffed with the stracciatella filling prepared earlier. Once the sack and its contents have been closed and the opening carefully shaped, it is sealed with boiling water and/or tied at the neck with fastenings. It is then cooled in water for a time that varies according to its size’

has been replaced by:

| ‘5.1.e – | Shaping-cooling
  When it is ready, part of the pasta filata must be shredded by hand into ribbons and then cooled in water to create a mass that, mixed with cream, will become the “Burrata di Andria” filling (stracciatella). Hand shredding not only allows the cream and the pasta filata to combine more harmoniously, but it also maintains and guarantees the handmade qualities of the product. It should not be subject to breakage/cutting processes that turn the irregular ribbons into a minced mass. The remaining pasta filata is shaped into sacks that are then stuffed with the stracciatella filling prepared earlier. Once the sack and its contents have been closed and the opening carefully shaped, it is sealed with boiling water and/or tied at the neck with fastenings. It is then cooled in water for a time that varies according to its size’. |
| --- | --- |

‘5.1.e –

When it is ready, part of the pasta filata must be shredded by hand into ribbons and then cooled in water to create a mass that, mixed with cream, will become the “Burrata di Andria” filling (stracciatella). Hand shredding not only allows the cream and the pasta filata to combine more harmoniously, but it also maintains and guarantees the handmade qualities of the product. It should not be subject to breakage/cutting processes that turn the irregular ribbons into a minced mass. The remaining pasta filata is shaped into sacks that are then stuffed with the stracciatella filling prepared earlier. Once the sack and its contents have been closed and the opening carefully shaped, it is sealed with boiling water and/or tied at the neck with fastenings. It is then cooled in water for a time that varies according to its size’.

This change stems from the need to more accurately describe the making of the ‘Burrata di Andria’ filling (stracciatella) and its shaping, as these characterise its historical significance and traditional nature. The distinctive organoleptic qualities of ‘Burrata di Andria’ are determined primarily by the quality of the filling (stracciatella), in particular the irregular shredded pasta filata strips that are drenched in and soak up the cream. The characteristically traditional manual processing of the product, typical of our region, makes ‘Burrata di Andria’ PGI unique and identifiable. The hand shredding of the irregular strips/ribbons, some as thin as a strand of hair, allows the cream to better combine with the pasta filata, giving it a unique taste characterised by just the right amount of moisture, soft texture, and fresh dairy scents. For these reasons, from the moment ‘Burrata di Andria’ is produced it stands out from other products. Mincing the strips would not allow for distinction to be made between handmade and industrial production.

(stracciatella

(stracciatella

pasta filata

pasta filata,

| — | Article 5 of the product description relating to salting should be amended.
  The existing text:







  ‘5.1.f – | Salting
  Salting may be carried out by soaking in brine after cooling, or it may have already taken place during the spinning of the pasta (see 5.1.d)’ |
| --- | --- | --- |

—

Article 5 of the product description relating to salting should be amended.

The existing text:

‘5.1.f –

Salting may be carried out by soaking in brine after cooling, or it may have already taken place during the spinning of the pasta (see 5.1.d)’

has been replaced by:

| ‘5.1.f – | Salting
  Salting may be carried out by soaking in brine after cooling, or it may have already taken place during the spinning of the pasta or it may be added to the cream (see 5.1.d)’. |
| --- | --- |

‘5.1.f –

Salting may be carried out by soaking in brine after cooling, or it may have already taken place during the spinning of the pasta or it may be added to the cream (see 5.1.d)’.

We wish to recognise the fact that various studies have shown that just adding salt to the cream by way of the salting stage (a method used that has been used for years in cheese dairies in Apulia) has no adverse impact upon the characteristics of ‘Burrata di Andria’ PGI.

Packaging

Packaging

The amendment concerns Article 5 of the product specification, specifically the rules for packaging, and point 3.5 of the Single Document.

The existing text:

| ‘5.2 – | Packaging
  “Burrata di Andria” has to be packaged on the premises where it is made within the geographical area defined in Article 3, as it is a fresh product that tends to deteriorate rapidly.
  “Burrata di Andria” may be packaged: | in food-grade plastic bags, wrapped in plastic coated paper and tied at the top with strands of food-grade raffia; |
| --- | --- | --- |

‘5.2 –

“Burrata di Andria” has to be packaged on the premises where it is made within the geographical area defined in Article 3, as it is a fresh product that tends to deteriorate rapidly.

“Burrata di Andria” may be packaged:

in food-grade plastic bags, wrapped in plastic coated paper and tied at the top with strands of food-grade raffia;

| | wrapped in plasticised green leaves; |
| --- | --- |

wrapped in plasticised green leaves;

| | in trays, jars, or glasses and/or immersed in preservative liquid. |
| --- | --- |

in trays, jars, or glasses and/or immersed in preservative liquid.

The product must be stored at a temperature of 4 °C ±2. During the logistics stage, a temperature of up to 6 °C ±2 can be allowed.

The individual cheeses range in weight from 100 g to 1 kg’

has been replaced by:

| ‘5.2 – | Packaging
  “Burrata di Andria” has to be packaged on the premises where it is made, within the geographical area defined in Article 3, as it is a fresh product that tends to deteriorate rapidly.
  “Burrata di Andria” may be packaged:






  — | in bags made from plasticised food-grade material or other materials permitted by law, wrapped or not in plasticised paper or other materials permitted by law, and tied at the top, |
| --- | --- | --- |

‘5.2 –

“Burrata di Andria” has to be packaged on the premises where it is made, within the geographical area defined in Article 3, as it is a fresh product that tends to deteriorate rapidly.

“Burrata di Andria” may be packaged:

—

in bags made from plasticised food-grade material or other materials permitted by law, wrapped or not in plasticised paper or other materials permitted by law, and tied at the top,

| — | wrapped in green plasticised paper or other green-coloured materials permitted by law, |
| --- | --- |

—

wrapped in green plasticised paper or other green-coloured materials permitted by law,

| — | in trays, jars, or glasses and/or immersed in preservative liquid. |
| --- | --- |

—

in trays, jars, or glasses and/or immersed in preservative liquid.

The product must be stored at a temperature of 4 °C ±2. During the logistics stage, a temperature of up to 6 °C ±2 can be allowed.

The individual cheeses range in weight from 100 g to 1 kg’.

This amendment stems from many producers’ expressed need to be able to package the product in different ways to better cater to market demands.

SINGLE DOCUMENT

‘BURRATA DI ANDRIA’

‘BURRATA DI ANDRIA’

EU No: PGI-IT-01393-AM01 – 3.3.2020

EU No: PGI-IT-01393-AM01 – 3.3.2020

PGI (X) PDO ( )

PGI (X) PDO ( )

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

Name(s) [of PDO or PGI]

‘Burrata di Andria’

2.   Member State or third country

Member State or third country

Italy

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. Cheese

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

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

‘Burrata di Andria’ PGI is a cow's milk cheese made by adding cream to stretched-curd cheese. The outer layer is made entirely of stretched curd (pasta filata) enclosing a filling of cream mixed with pasta filata that has been shredded by hand.

pasta filata

pasta filata

Shape and physical, chemical, microbiological and organoleptic characteristics

Weight: ‘Burrata di Andria’ PGI varies in weight between 100 g and 1 kg.

Appearance: ‘Burrata di Andria’ PGI is milk-white in colour, with a casing that is approximately ≥ 2 mm thick.

Filling texture: a shredded, spongy, cream-soaked mass.

Shape: round, shaped like a sack closed at the top by hand into the characteristic bunched up topknot, which is of sufficient size to enable the option of using food-grade raffia to tie it closed.

Stracciatella (mixture of cream and pasta filata): the filling is made from pasta filata that is shredded by hand then drenched in cream.

Stracciatella

pasta filata

pasta filata

Moisture content: between 50 % and 70 %

| — | when sliced, cream spills out, |
| --- | --- |

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when sliced, cream spills out,

| — | the shredded pasta filata filling is of various lengths and widths, |
| --- | --- |

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the shredded pasta filata filling is of various lengths and widths,

pasta filata

| — | the cheese has a pleasant aroma of fresh or cooked milk, butter and cream, |
| --- | --- |

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the cheese has a pleasant aroma of fresh or cooked milk, butter and cream,

| — | lactose content in the lactose-free line < 0,1 g / per 100 g. |
| --- | --- |

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lactose content in the lactose-free line < 0,1 g / per 100 g.

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

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

Cow’s milk, either raw or pasteurised at 72 °C for 15 seconds or using any other time-temperature combination that provides an equivalent restoration effect (editor’s note: negative alkaline phosphatase test).

The cream used to make ‘Burrata di Andria’ PGI comes from centrifuged milk or fresh milk whey. It then undergoes pasteurisation under the following conditions:

temperature/time ≥ 75 °/40 seconds if the percentage of fat is between 10 % and 20 %,

or:

| | temperature/time ≥ 80 °/20 seconds if the percentage of fat is ≥ 20 %, |
| --- | --- |

temperature/time ≥ 80 °/20 seconds if the percentage of fat is ≥ 20 %,

The cream may also be pasteurised using any other time/temperature combinations providing they are equally effective.

Fresh pasteurised cream, packaged UHT cream, or a mixture of the two may be used to make ‘Burrata di Andria’ in accordance with the microbiological criteria laid down by the relevant legislation

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

All operations from the processing of the raw materials up to the production of the finished product must take place in the defined geographical area.

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

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

‘Burrata di Andria’ has to be packaged on the premises where it is made within the geographical area defined under point 4, as it is a fresh product that tends to deteriorate rapidly.

‘Burrata di Andria’ may be packaged:

| — | in bags made from plasticised food-grade material or other materials permitted by law, and may optionally be wrapped in plasticised paper or other materials permitted by law, and tied at the top, |
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in bags made from plasticised food-grade material or other materials permitted by law, and may optionally be wrapped in plasticised paper or other materials permitted by law, and tied at the top,

| — | wrapped in green plasticised paper or other green-coloured materials permitted by law, |
| --- | --- |

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wrapped in green plasticised paper or other green-coloured materials permitted by law,

| — | in trays, jars or glass and/or immersed in preservative liquid. |
| --- | --- |

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in trays, jars or glass and/or immersed in preservative liquid.

The product must be kept at a temperature of 4 °C ±2.

The individual cheeses range in weight from 100 g to 1 kg.

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

The Protected Geographical Indication ‘Burrata di Andria’ must appear on the label in clear and indelible lettering, clearly distinguishable from any other text on the label; this must be followed immediately by the words ‘Protected Geographical Indication’ and/or the abbreviation ‘PGI’.

It is forbidden to add any description that is not expressly provided for. However, the use of names, trade names and private brands is permitted, provided that they have no laudatory purport and are not such as to mislead the consumer.

The logo of the Protected Geographical Indication ‘Burrata di Andria’ consists of the following graphics and words:

Image 1

The ‘Burrata di Andria’ PGI logo must be reproduced on the labels, with the further specification that its dimensions – calculated by comparing the area of the rectangle corresponding to the overall height and width of the trademark – may not be less than 10 % or more than 25 % of the total area of the graphic sleeve.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area within which ‘Burrata di Andria’ PGI is produced and packaged is the entire territory of the Region of Apulia.

5.   Link with the geographical area

Link with the geographical area

‘Burrata di Andria’ is a cheese typical of Apulia that differs from other cheeses on account of its particular production method and its organoleptic characteristics, which make it one of the most highly prized and unusual cheeses from Apulia and the South of Italy.

According to oral tradition, ‘Burrata di Andria’ was invented by Mr Lorenzo Bianchino on an old estate in the first decades of the twentieth century. It is said that due to heavy snowfall, preventing him from delivering the milk to town, and meaning that he had to process it in some way and most importantly use the cream that naturally formed on the surface, Mr Bianchino tried using the same procedure as is used to make mantèche (casings made of aged pasta filata used to store butter), to make a fresh product. To this should be added the natural instinct of all peasant culture – avoiding waste and putting any surplus production to good use. Mr Bianchino therefore sought to mix the bits left over from pasta filata production with the cream and wrap this concoction in a casing also made of pasta filata.

pasta filata

pasta filata

pasta filata

‘Burrata di Andria’ looks like a pasta filata bag that is shaped by hand and that contains ‘shredded’pasta filata and cream. The mixture of cream and pasta filata shreds are known as stracciatella. The term stracciatella, coming from the verb ‘to rip’, derives from the way in which the contents are prepared. The pasta filata is ripped by hand into ragged strips.

pasta filata

pasta filata

pasta filata

stracciatella

stracciatella

pasta filata

One of the first references to this product dates back to 1931 in the Guida del Touring Club [Touring Club Guide], and ‘Burrata di Andria’ became very popular from the outset, not just in Italy but also abroad, to such an extent that the Shah of Iran himself became one of its most faithful aficionados. The simple and buttery taste of this typical Apulian product, means that it is appreciated by everyone who, wishing to explore Mediterranean cuisine, seeks simple, genuine products that are not overly processed.

Guida del Touring Club

‘Burrata di Andria’ figures on the menus of numerous restaurants all over the world, which highlight the product’s value by specifying that it comes from Andria in Italy. In addition to having faithfully preserved the link between production tradition and territory, ‘Burrata di Andria’ has succeeded in building up a remarkable market prominence given its limited shelf life, which restricts its marketing. As burrata is a product that has to be consumed fresh, it seems to have been overlooked by the major commercial operators and relegated to a niche market. Nevertheless, there is still strong demand for this product due to the fact that it enjoys an excellent reputation among consumers.

Numerous articles have been written about this cheese in both the national and foreign press. In a report dated 26 August 1977, Il Corriere della Sera referred to ‘Burrata di Andria’ as an example of cheese-making excellence in Apulia and indeed all of southern Italy.

Il Corriere della Sera

An article in La Repubblica dated 16 December 1999 specifically mentioned ‘Burrata di Andria’ as a product worth preserving.

La Repubblica

It was also described as an amazing and unique cheese in an article by Allan Bay on www.vivimilano.it/atavola

In an article on 30 July 1999, the Il Sole 24 Ore, referred to Burrata as one of Apulia’s outstanding culinary specialities.

Il Sole 24 Ore

An article in La Stampa, written by Vanna Pescatori, entitled ‘La Mondanità’ [‘Society Life’], this exquisite cheese is mentioned on the menu of the Gala dinner organised by Ferrari, the prestigious car manufacturer based in Maranello.

La Stampa

In an article in the Il Sole 24 Ore Sunday supplement Tempo Liberato, entitled ‘Giacimenti gustosi da salvaguardare’ [‘Delicious culinary heritage that must be preserved’], Davide Paolini likened ‘Burrata di Andria’ to other Italian culinary specialities such as Mozzarella di Bufala Campana, Coppa Piacentina, Caciocavallo Silano, etc. that should be protected and preserved.

Tempo Liberato

On 18 August 1990, Nicola Dante Basile, in an article entitled ‘Formaggi, il pecorino guida l’export’ [‘Cheese: pecorino is the leading export’] in the agricultural supplement of Il Sole 24 Ore, described ‘Burrata di Andria’ as ‘demanding’ – no doubt in reference to the care bordering on veneration with which such a cheese should be treated.

of Il Sole 24 Ore

In 2000, following the establishment of the register of traditional products by the Ministry of Agriculture (with Ministerial Decree No 350/1999), ‘Burrata di Andria’ was immediately registered on the Apulia region’s very first list.

It was described by Alberto Pejrano as ‘a dairy jewel’ in the Slow Food Weekend feature ‘I profumi della Puglia di Federico II’ [‘The flavours of Frederick II’s Apulia’] on 9 October 2000. On the website www.stayinitaly.com in the section on the Apulia Region, ‘Burrata di Andria’ is mentioned as one of the region’s typical cheeses. Other writers on the website www.agipzone.com describe ‘Burrata di Andria’ as the height of refinement.

Despite its short shelf life, ‘Burrata di Andria’ is greatly appreciated abroad, even in countries as far away as the USA, where the product is shipped weekly by some member producers. An example of its popularity is that it figures on the menu of Il Fornaio, a well-known chain of restaurants that often organises themed campaigns during which it promotes certain specialities and delicacies.

Reference to publication of the specification

Reference to publication of the specification

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

The consolidated text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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

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