# C_2020315EN.01000301.xml

| 23.9.2020 | EN | Official Journal of the European Union | C 315/3 |
| --- | --- | --- | --- |

23.9.2020

EN

Official Journal of the European Union

C 315/3

---

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 315/03)

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

‘QUEIJOS DA BEIRA BAIXA (QUEIJO DE CASTELO BRANCO, QUEIJO AMARELO DA BEIRA BAIXA, QUEIJO PICANTE DA BEIRA BAIXA)’

EU No: PDO-PT-0214-AM02 – 15.2.2018

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Applicant group

Associação de Produtores de Queijo do Distrito de Castelo Branco

Legitimate interest

The group of producers formed by the ‘Queijo da Beira Baixa’ operators (producers and processors) has a legitimate interest in submitting this application for an amendment. The ‘Associação de Produtores de Queijo do Distrito de Castelo Branco’ is the producer group that was responsible for the initial application for registration.

| Name of the group | Associação de Produtores de Queijo do Distrito de Castelo Branco |
| --- | --- |
| Type of group | More than one person |
| Participants | Producer(s), Processor(s) |
| Address | Parque Industrial, Lote 5 |
| 6060-182 Idanha-a-Nova |

Name of the group

Associação de Produtores de Queijo do Distrito de Castelo Branco

Type of group

More than one person

Participants

Producer(s), Processor(s)

Address

Parque Industrial, Lote 5

6060-182 Idanha-a-Nova

Country

Portugal

Tel.

+351 277200235

Email:

queijosbeirabaixa@gmail.com

2.   Member State or third country

Portugal

3.   Heading in the product specification affected by the amendment

| ☒ | 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 |
| --- | --- |

☐

Other

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 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 a 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 |
| --- | --- |

☒

Amendment to product specification of a 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.   Amendments

5.1.   Name of product

Amendment to the product specification of a protected designation of origin for which no Single Document (or equivalent) has been published and which is being published for the first time.

The name ‘Queijos da Beira Baixa (Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa, Queijo Picante da Beira Baixa)’ is being amended to ‘Queijo da Beira Baixa’.

The purpose of the amendment applied for is to bring the registered name ‘Queijos da Beira Baixa (Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa, Queijo Picante da Beira Baixa)’ into line with its specification which mentions a single demarcated region for the production of the cheese ‘Beira Baixa’ characterised by historical, reputational, specific soil and climate and human factors, and three types of cheese which are distinguished by their characteristics and intimately linked to the demarcated geographical area: Beira Baixa.

However, the registration in 1996 of ‘Queijos da Beira Baixa (Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa, Queijo Picante da Beira Baixa)’ includes three types of cheeses, and these indications arise individually in the specifications which serve as a basis for the initial registration, in particular in the Regulatory Decree No 22/88 de 25 May 1988, creating the demarcated region of Beira Baixa and defining the methods for obtaining Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa and Queijo Picante da Beira Baixa.

For this reason, as Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa and Queijo Picante da Beira Baixa are types of cheeses from Beira Baixa, and therefore the name ‘Queijos da Beira Baixa (Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa, Queijo Picante da Beira Baixa) PDO’ is being changed to ‘Queijo da Beira Baixa PDO’.

5.2.   Description of product

| 1. | Although not stated in the original specification, it has now been stipulated that only raw milk from the Merino sheep breed or other sheep breeds that are well adapted to the region, or from the Charnequeiro goat breed or other goat breeds which are well adapted to the region can be used, as this is a factor which is decisive for the characteristics of the product, in accordance with the description of the product and the link with the geographical area. |
| --- | --- |

1.

Although not stated in the original specification, it has now been stipulated that only raw milk from the Merino sheep breed or other sheep breeds that are well adapted to the region, or from the Charnequeiro goat breed or other goat breeds which are well adapted to the region can be used, as this is a factor which is decisive for the characteristics of the product, in accordance with the description of the product and the link with the geographical area.

‘Queijo da Beira Baixa’ PDO is the name given to cheeses of the Amarelo, Castelo Branco e Picante types.

The Castelo Branco type of cheese is made from the slow draining of the curds after the coagulation of the raw milk obtained solely from the Merino sheep breed or other sheep breeds which are adapted to the region, with a cardoon preparation (Cynara cardunculus L.).

The Amarelo and Picante types are made from the slow draining of the raw milk curds after the coagulation of pure milk or a mixture of milk obtained from Merino or other sheep breeds and of raw milk from the Charnequeiro goat breed or other breeds of goat which are adapted to the region, with animal rennet.

| 2. | Although not stated in the original specification, the amendments below are intended to meet new market needs without altering the specific characteristics of the product that make it unique. These changes are also justified by changes in consumer habits, in particular regarding small-size cheeses with greater durability and preservation capacity. Therefore:






  a. | A description is introduced for the ‘Queijo da Beira Baixa’ product of the Castelo Branco ‘Velho’ and Queijo Amarelo ‘Velho’ types, which applies to products that are cured or matured for a period of more than 90 days. In these conditions the qualifier ‘Velho’ is added to the indications for the types Castelo Branco and Amarelo.
  The following paragraph has been inserted:
  ‘Where the period of curing is greater than 90 days, the qualifier “Velho” is added to the indication for the Amarelo and Castelo Branco types.’ |
| --- | --- | --- |

2.

Although not stated in the original specification, the amendments below are intended to meet new market needs without altering the specific characteristics of the product that make it unique. These changes are also justified by changes in consumer habits, in particular regarding small-size cheeses with greater durability and preservation capacity. Therefore:

a.

A description is introduced for the ‘Queijo da Beira Baixa’ product of the Castelo Branco ‘Velho’ and Queijo Amarelo ‘Velho’ types, which applies to products that are cured or matured for a period of more than 90 days. In these conditions the qualifier ‘Velho’ is added to the indications for the types Castelo Branco and Amarelo.

The following paragraph has been inserted:

‘Where the period of curing is greater than 90 days, the qualifier “Velho” is added to the indication for the Amarelo and Castelo Branco types.’

| b. | The possibility of the ‘Queijo da Beira Barra’ product being marketed in portions is introduced, as this allows consumers to buy smaller portions which are better suited to their expectations and needs.
  The following paragraph has been inserted:
  ‘Queijo da Beira Baixa’ is marketed whole or in portions. |
| --- | --- |

b.

The possibility of the ‘Queijo da Beira Barra’ product being marketed in portions is introduced, as this allows consumers to buy smaller portions which are better suited to their expectations and needs.

The following paragraph has been inserted:

‘Queijo da Beira Baixa’ is marketed whole or in portions.

| c. | Two forms of presentation are set out, for the types Castelo Branco (Velho) and Amarelo (Velho) with a minimum period of curing or maturation of 90 days. A paprika paste and virgin olive oil are used to seal the rind of the cheese and this lends it an orange or red colour. This is obtained by immersing the cheese into containers with olive oil.
  The following paragraph has been inserted:
  ‘Queijo da Beira Baixa of the types Amarelo (Velho) and Castelo Branco (Velho) may also optionally be marketed immersed in containers with olive oil or sealed with a paprika paste and virgin olive oil.’ |
| --- | --- |

c.

Two forms of presentation are set out, for the types Castelo Branco (Velho) and Amarelo (Velho) with a minimum period of curing or maturation of 90 days. A paprika paste and virgin olive oil are used to seal the rind of the cheese and this lends it an orange or red colour. This is obtained by immersing the cheese into containers with olive oil.

The following paragraph has been inserted:

‘Queijo da Beira Baixa of the types Amarelo (Velho) and Castelo Branco (Velho) may also optionally be marketed immersed in containers with olive oil or sealed with a paprika paste and virgin olive oil.’

The inclusion of the ‘velho’ (aged) types of cheeses and of the above-mentioned forms of presentation is justified by an ever-increasing demand and consumers’ appetite for new tastes and therefore the need for producers to meet consumer expectations for a wider product range. These techniques have been used locally for a long time with the aim of increasing the shelf-life and durability of the cheese. In both cases the main taste of the cheese is preserved, as their intrinsic characteristics result from the type of milk used and the means of manufacture which basically remain unaltered.

5.3.   Geographical area

The demarcated geographical area now covers:

| — | the municipalities and parishes set out in the initial registration defined in Regulatory Decree No 22/88 of 28 May 1988 as the ‘Delimited Area for Queijos da Beira Baixa’ to which the following locations have been added: |
| --- | --- |

—

the municipalities and parishes set out in the initial registration defined in Regulatory Decree No 22/88 of 28 May 1988 as the ‘Delimited Area for Queijos da Beira Baixa’ to which the following locations have been added:

| — | the municipality of Mação |
| --- | --- |

—

the municipality of Mação

| — | the parishes of Coutada, Canhoso and Sarzedo belonging to the Covilhã municipality, have been added. |
| --- | --- |

—

the parishes of Coutada, Canhoso and Sarzedo belonging to the Covilhã municipality, have been added.

The reason for adding Mação is that despite its situation on the borders of the natural region of Beira Baixa, it was mistakenly excluded from the delimited geographical area at the time of the initial registration.

Coutada, Canhoso and Sarzedo are added due is an administrative reorganisation which does not affect the geographical area as such (Law No 11-A/2013 of 28 January 2013, which complies with the obligation of the administrative reorganisation of the territory of the parishes in accordance with Law No 22/2012 of 30 May 2012 approving the legal framework for the administrative reorganisation and determining the territorial jurisdiction for the parishes created by the aggregation).

5.4.   Method of production

| 1. | Although there was no prior reference to this in the original specification, an explanation is provided on the variations that exist for the ‘velho’ cheese types.
  This paragraph has been inserted:
  ‘Cheeses of the “velho” type may also be marketed immersed in containers with olive oil or sealed with a paprika paste and olive oil. These cheeses are prepared by coating the rind and entire surface of the cured cheese with a paste of paprika and olive oil formed by mixing these two ingredients together and by immersing the cheese in virgin olive oil, respectively.’ |
| --- | --- |

1.

Although there was no prior reference to this in the original specification, an explanation is provided on the variations that exist for the ‘velho’ cheese types.

This paragraph has been inserted:

‘Cheeses of the “velho” type may also be marketed immersed in containers with olive oil or sealed with a paprika paste and olive oil. These cheeses are prepared by coating the rind and entire surface of the cured cheese with a paste of paprika and olive oil formed by mixing these two ingredients together and by immersing the cheese in virgin olive oil, respectively.’

| 2. | Although not stated in the original specification, given that spontaneous vegetation is not always enough to meet the needs of the herds, it will now be possible to use supplements such as straw and hay made in the demarcated geographical area by sheep and goat farmers from autumn or winter-sown forage crops (oats, vetch, rye, yellow lupin and other mixed fodder crops) and spring-sown forage crops (maize, sorghum and other mixed fodder crops) grown within the demarcated geographical area.
  The following paragraph has been inserted:
  ‘All feed supplied to the animals must come from the geographical area. Only in times of scarcity (due to exceptional meteorological conditions, outbreaks of infectious disease, contamination by toxic substances or fires) is it possible to resort to feed from other regions, as long as it does not account for more than 50 % of dry matter on an annual basis. This feed will be the same and have the same composition as the feed from the geographical area, so that the characteristics of the product are not affected.’ |
| --- | --- |

2.

Although not stated in the original specification, given that spontaneous vegetation is not always enough to meet the needs of the herds, it will now be possible to use supplements such as straw and hay made in the demarcated geographical area by sheep and goat farmers from autumn or winter-sown forage crops (oats, vetch, rye, yellow lupin and other mixed fodder crops) and spring-sown forage crops (maize, sorghum and other mixed fodder crops) grown within the demarcated geographical area.

The following paragraph has been inserted:

‘All feed supplied to the animals must come from the geographical area. Only in times of scarcity (due to exceptional meteorological conditions, outbreaks of infectious disease, contamination by toxic substances or fires) is it possible to resort to feed from other regions, as long as it does not account for more than 50 % of dry matter on an annual basis. This feed will be the same and have the same composition as the feed from the geographical area, so that the characteristics of the product are not affected.’

| 3. | The wording in Annexes II [sic] to the initial specification on the conditions for obtaining and accepting milk is amended to include an explanation of the conditions in which the milk is to be extracted, collected and transported, as well as details of the operations involved in the manufacturing stage, in particular those which determine that the product must be made in accordance with the description provided.
  The following paragraph has been inserted:
  ‘The hygiene conditions for milking the sheep and goats whose milk is used to produce “Queijo da Beira Baixa” are as follows:






  (a) | The animals must be identified and they must be kept clean and in good conditions; |
| --- | --- | --- |

3.

The wording in Annexes II [sic] to the initial specification on the conditions for obtaining and accepting milk is amended to include an explanation of the conditions in which the milk is to be extracted, collected and transported, as well as details of the operations involved in the manufacturing stage, in particular those which determine that the product must be made in accordance with the description provided.

The following paragraph has been inserted:

‘The hygiene conditions for milking the sheep and goats whose milk is used to produce “Queijo da Beira Baixa” are as follows:

(a)

The animals must be identified and they must be kept clean and in good conditions;

| (b) | No work that could jeopardise the quality of the milk must be allowed; |
| --- | --- |

(b)

No work that could jeopardise the quality of the milk must be allowed;

| (c) | Before starting to milk, the teats, udder and adjacent areas must be clean: |
| --- | --- |

(c)

Before starting to milk, the teats, udder and adjacent areas must be clean:

| (d) | Ewes with visible injuries on their udders must be milked last, or separately and their milk must be rejected; |
| --- | --- |

(d)

Ewes with visible injuries on their udders must be milked last, or separately and their milk must be rejected;

| (e) | The staff in charge of milking and handling the milk must use appropriate milking attire which must be clean; |
| --- | --- |

(e)

The staff in charge of milking and handling the milk must use appropriate milking attire which must be clean;

| (f) | Milkers must wash their hands before they start milking and keep them clean as much as possible during the operation; |
| --- | --- |

(f)

Milkers must wash their hands before they start milking and keep them clean as much as possible during the operation;

| (g) | After milking, the milk must be stored in the milk room or in an appropriate facility. If it is not collected within the next two hours, it must be cooled to below 6 °C. The temperature of refrigerated milk in transportation must not exceed 10 °C; |
| --- | --- |

(g)

After milking, the milk must be stored in the milk room or in an appropriate facility. If it is not collected within the next two hours, it must be cooled to below 6 °C. The temperature of refrigerated milk in transportation must not exceed 10 °C;

| (h) | Containers holding milk must be covered as long as they remain in the stable and also during transportation and storage operations. They must be made of a material that is smooth, easy to wash and disinfect and resistant to corrosion; |
| --- | --- |

(h)

Containers holding milk must be covered as long as they remain in the stable and also during transportation and storage operations. They must be made of a material that is smooth, easy to wash and disinfect and resistant to corrosion;

| (i) | The milk must be filtered and the filter must be replaced before it loses its filtration capacity.’ |
| --- | --- |

(i)

The milk must be filtered and the filter must be replaced before it loses its filtration capacity.’

| 4. | Similarly, despite no reference being made to this in the initial specification, the range of values to be respected when mixing milk from sheep and goats is also specified as a percentage of the total milk used to make the various types of ‘Queijo da Beira Barra’.
  The following information has been inserted:







  Queijo da Beira Baixa | Sheep milk | Goat milk |
| --- | --- | --- | --- |
| Castelo Branco type | 100 % | 0 % |
| Amarelo type | 50 % -100 % | 0 % -50 % |
| Picante type | 0 % -100 % | 0 % -100 % |

4.

Similarly, despite no reference being made to this in the initial specification, the range of values to be respected when mixing milk from sheep and goats is also specified as a percentage of the total milk used to make the various types of ‘Queijo da Beira Barra’.

The following information has been inserted:

Queijo da Beira Baixa

Sheep milk

Goat milk

Castelo Branco type

100 %

0 %

Amarelo type

50 % -100 %

0 % -50 %

Picante type

0 % -100 %

0 % -100 %

| 5. | Although not stated in the original specification, the amendments below are based on the need to clarify and provide details of the steps involved in the manufacturing stage, i.e. those which are decisive in enabling a product with the desired characteristics to be obtained: processing the milk (heating and coagulation – stirring the curds), draining the whey (pressing), curing and maturing conditions (turning and washing), so as to guarantee that the product is always made in the same conditions and that it has the same characteristics.
  Therefore:






  — | The milk must be processed immediately after milking. If this is not possible, provision is made for conserving it at a temperature of maximum 6 °C for a limited period of time.
  The following paragraph has been inserted:

  ‘Raw sheep or goat milk, either on its own or mixed together depending on the type of cheese being made (Castelo Branco, Amarelo or Picante), is processed immediately after milking. If this is impossible, it must be kept at a maximum temperature of 6 °C.’ |
| --- | --- | --- |

5.

Although not stated in the original specification, the amendments below are based on the need to clarify and provide details of the steps involved in the manufacturing stage, i.e. those which are decisive in enabling a product with the desired characteristics to be obtained: processing the milk (heating and coagulation – stirring the curds), draining the whey (pressing), curing and maturing conditions (turning and washing), so as to guarantee that the product is always made in the same conditions and that it has the same characteristics.

Therefore:

—

The milk must be processed immediately after milking. If this is not possible, provision is made for conserving it at a temperature of maximum 6 °C for a limited period of time.

The following paragraph has been inserted:

‘Raw sheep or goat milk, either on its own or mixed together depending on the type of cheese being made (Castelo Branco, Amarelo or Picante), is processed immediately after milking. If this is impossible, it must be kept at a maximum temperature of 6 °C.’

| — | For the three types of cheese, the type of coagulating agent used and a range for the optimum value of the temperature which the milk must reach (coagulation temperature) before a coagulating agent is added, indicating the time scale for the duration of this operation. |
| --- | --- |

—

For the three types of cheese, the type of coagulating agent used and a range for the optimum value of the temperature which the milk must reach (coagulation temperature) before a coagulating agent is added, indicating the time scale for the duration of this operation.

| — | It introduces the possibility of using animal rennet or a cardoon preparation as a coagulating agent, and not only a cardoon infusion. This amendment is the result of a technological evolution that can be applied during the manufacturing process, which does not have an impact on the final characteristics of the product.
  The following information has been inserted:








  Queijo da Beira Baixa | Renneting agent | Renneting temperature | Renneting time |
| --- | --- | --- | --- | --- |
| Castelo Branco type | Cardoon preparation | 28 – 36 °C | 40 – 90 m |
| Amarelo type | Animal rennet | 27 – 36 °C | 30 – 60 m |
| Picante type | Animal rennet | 27 – 36 °C | 30 – 60 m |

—

It introduces the possibility of using animal rennet or a cardoon preparation as a coagulating agent, and not only a cardoon infusion. This amendment is the result of a technological evolution that can be applied during the manufacturing process, which does not have an impact on the final characteristics of the product.

The following information has been inserted:

Queijo da Beira Baixa

Renneting agent

Renneting temperature

Renneting time

Castelo Branco type

Cardoon preparation

28 – 36 °C

40 – 90 m

Amarelo type

Animal rennet

27 – 36 °C

30 – 60 m

Picante type

Animal rennet

27 – 36 °C

30 – 60 m

| — | For the three types of cheese the type of working of the curd is specified, in particular how it is cut and distributed into moulds, with reference to the methods used to open the moulds and pressing until the whey is drained, with the curd continuing to be worked until the required consistency is obtained. |
| --- | --- |

—

For the three types of cheese the type of working of the curd is specified, in particular how it is cut and distributed into moulds, with reference to the methods used to open the moulds and pressing until the whey is drained, with the curd continuing to be worked until the required consistency is obtained.

| — | For the Castelo Branco type of cheese, note is made of successive cuts of the curd until the granulometry obtained is similar to that of a grain of rice, with the curds continuing to be worked until the required consistency is obtained.
  The following paragraphs have been inserted:

  ‘“Queijo da Beira Baixa” of the Castelo Branco type
  The first rough cut is made as soon as renneting is finished, i.e. when the curds are becoming detached from the walls of the container in which they are held. This is followed by a short resting period so that the curds can rise above the whey which is being drained away. This is followed by successive cuts to the curds until they are approximately the size of a grain of rice. The curds are removed and placed in moulds that are open to their maximum diameter or shape and then processed until all of the whey has been removed, which is achieved by various pressing operations;’

  And

  ‘“Queijo da Beira Baixa” of the “Amarelo” type and “Queijo da Beira Baixa” of the “Picante” type
  The curds are cut using a cheese harp and distributed gradually among the various moulds, open to their maximum diameter or shape. The whey is then drained off by repeatedly pressing or tightening the moulds, as applicable. The process of making each unit is considered to be complete when the paste has the consistency characteristic of the cheese.’ |
| --- | --- |

—

For the Castelo Branco type of cheese, note is made of successive cuts of the curd until the granulometry obtained is similar to that of a grain of rice, with the curds continuing to be worked until the required consistency is obtained.

The following paragraphs have been inserted:

‘“Queijo da Beira Baixa” of the Castelo Branco type

The first rough cut is made as soon as renneting is finished, i.e. when the curds are becoming detached from the walls of the container in which they are held. This is followed by a short resting period so that the curds can rise above the whey which is being drained away. This is followed by successive cuts to the curds until they are approximately the size of a grain of rice. The curds are removed and placed in moulds that are open to their maximum diameter or shape and then processed until all of the whey has been removed, which is achieved by various pressing operations;’

And

‘“Queijo da Beira Baixa” of the “Amarelo” type and “Queijo da Beira Baixa” of the “Picante” type

The curds are cut using a cheese harp and distributed gradually among the various moulds, open to their maximum diameter or shape. The whey is then drained off by repeatedly pressing or tightening the moulds, as applicable. The process of making each unit is considered to be complete when the paste has the consistency characteristic of the cheese.’

| — | An explanation is provided regarding the conditions in which salting is carried out and the techniques used depending on the type of cheese required.
  The following paragraphs have been inserted:
  ‘For “Queijo da Beira Baixa” of the “Castelo Branco” and “Amarelo” types, salting can be carried out as follows:






  — | In the most traditional manner by spreading salt over the surface of the cheese after it is made, in which case the quantity of salt is calculated on an empirical basis based on the cheesemaker’s expertise; |
| --- | --- | --- |

—

An explanation is provided regarding the conditions in which salting is carried out and the techniques used depending on the type of cheese required.

The following paragraphs have been inserted:

‘For “Queijo da Beira Baixa” of the “Castelo Branco” and “Amarelo” types, salting can be carried out as follows:

—

In the most traditional manner by spreading salt over the surface of the cheese after it is made, in which case the quantity of salt is calculated on an empirical basis based on the cheesemaker’s expertise;

| — | By mixing salt directly into the curds or the milk, according to the method traditionally employed by mountain shepherds; |
| --- | --- |

—

By mixing salt directly into the curds or the milk, according to the method traditionally employed by mountain shepherds;

| — | By immersing the cheeses in brine for a period of time that will vary depending on the salt content used and on the size of the cheeses.’ |
| --- | --- |

—

By immersing the cheeses in brine for a period of time that will vary depending on the salt content used and on the size of the cheeses.’

And

‘For “Queijo da Beira Baixa” of the “Picante” type, cheeses may be salted in a single application, by spreading the salt over the surface area of the cheeses or by immersing them in brine, or in stages, with the first application being carried out on the upper side of the cheese immediately after processing and the second application, on the other side of the cheese and on the vertical sides, taking place several hours later, possibly followed by other applications.’

| — | An explanation is provided about the conditions in which ‘Queijo da Beira Baixa’ of the Castelo Branco ‘Velho’ and Amarelo ‘Velho’ types must be cured and matured, as these types of cheese were not included in the initial specification.
  The following paragraphs were introduced:

  ‘The minimum curing period is 40 days for “Queijo da Beira Baixa” of the Amarelo and Castelo Branco types and 90 days for “Queijo da Beira Baixa” of the Amarelo “Velho” and Castelo Branco “Velho” types.’

  And
  ‘The curing of the Castelo Branco and Amarelo types can be carried out:






  — | In the most traditional manner, in which case it is done in a section of the cheese dairy where the cheese is left to dry out and be drained and cured by exposure to the elements in natural conditions of humidity, air and temperature. |
| --- | --- | --- |

—

An explanation is provided about the conditions in which ‘Queijo da Beira Baixa’ of the Castelo Branco ‘Velho’ and Amarelo ‘Velho’ types must be cured and matured, as these types of cheese were not included in the initial specification.

The following paragraphs were introduced:

‘The minimum curing period is 40 days for “Queijo da Beira Baixa” of the Amarelo and Castelo Branco types and 90 days for “Queijo da Beira Baixa” of the Amarelo “Velho” and Castelo Branco “Velho” types.’

And

‘The curing of the Castelo Branco and Amarelo types can be carried out:

—

In the most traditional manner, in which case it is done in a section of the cheese dairy where the cheese is left to dry out and be drained and cured by exposure to the elements in natural conditions of humidity, air and temperature.

| — | Under controlled conditions, simulating the ambient conditions considered optimal for the process, according to the values set out in the following table:







  Queijo da Beira Baixa | Temperature (°C) | Relative humidity (%) |
| --- | --- | --- | --- |
| Castelo Branco type | 8 – 14 | 74 – 90 |
| Amarelo type | 8 – 14 | 74 – 98’ |

—

Under controlled conditions, simulating the ambient conditions considered optimal for the process, according to the values set out in the following table:

Queijo da Beira Baixa

Temperature (°C)

Relative humidity (%)

Castelo Branco type

8 – 14

74 – 90

Amarelo type

8 – 14

74 – 98’

| — | Given that the techniques in question are employed at local level, in the case of the ‘Picante’ variety of ‘Queijo da Beira Baixa’, a description has been provided of the possibility of the curing process being carried out using ancient curing or maturing techniques in natural curing conditions using rye straw beds, despite this not having been envisaged in the original specification. It will also now be possible for this type of cheese to be cured using a different curing technique in natural curing conditions, with the pressing stage being followed by dry salting, thus safeguarding the organoleptic characteristics of the aroma and taste of the end product.
  The following paragraphs have been inserted:

  ‘“Queijo Picante” can be cured in two different ways, both of which are conducted in natural ambient conditions (see description below).
  Once the salting operation is finished, the cheeses go to a specific part of the dairy, known as the “curadouro”, where curing takes place. This phase lasts until the cheese is sufficiently dried and has a certain consistency. They are then placed in layers of various cheeses (this layout is referred to the “Castelo” or “castle”) and covered in salt. The cheeses stay like this for 2 to 3 weeks in accordance with the degree of drainage of the whey, the quantity of salt used and the hygrometric conditions of the premises, until they achieve a firmer consistency.
  After this time, the cheeses are taken to a storeroom and placed on a bed of rye straw, on their edges, i.e. in line, together, face-to-face and leaning against one another. Sometimes there is a second and third layer on top of the first one.
  This can also be done as follows:
  After they are pressed, the first dry salting operation is performed. The cheeses are subsequently taken to storerooms where they are kept at room temperature and the curing process commences. The cheeses are placed in containers where they remain in anaerobic conditions, in one layer. They are then dry salted for the second time and the cheeses are placed in two layers. After around a week, the cheeses are placed in a stack. After this operation, the cheeses are turned regularly and cleaned when necessary.’ |
| --- | --- |

—

Given that the techniques in question are employed at local level, in the case of the ‘Picante’ variety of ‘Queijo da Beira Baixa’, a description has been provided of the possibility of the curing process being carried out using ancient curing or maturing techniques in natural curing conditions using rye straw beds, despite this not having been envisaged in the original specification. It will also now be possible for this type of cheese to be cured using a different curing technique in natural curing conditions, with the pressing stage being followed by dry salting, thus safeguarding the organoleptic characteristics of the aroma and taste of the end product.

The following paragraphs have been inserted:

‘“Queijo Picante” can be cured in two different ways, both of which are conducted in natural ambient conditions (see description below).

Once the salting operation is finished, the cheeses go to a specific part of the dairy, known as the “curadouro”, where curing takes place. This phase lasts until the cheese is sufficiently dried and has a certain consistency. They are then placed in layers of various cheeses (this layout is referred to the “Castelo” or “castle”) and covered in salt. The cheeses stay like this for 2 to 3 weeks in accordance with the degree of drainage of the whey, the quantity of salt used and the hygrometric conditions of the premises, until they achieve a firmer consistency.

After this time, the cheeses are taken to a storeroom and placed on a bed of rye straw, on their edges, i.e. in line, together, face-to-face and leaning against one another. Sometimes there is a second and third layer on top of the first one.

This can also be done as follows:

After they are pressed, the first dry salting operation is performed. The cheeses are subsequently taken to storerooms where they are kept at room temperature and the curing process commences. The cheeses are placed in containers where they remain in anaerobic conditions, in one layer. They are then dry salted for the second time and the cheeses are placed in two layers. After around a week, the cheeses are placed in a stack. After this operation, the cheeses are turned regularly and cleaned when necessary.’

| — | Although there is no reference to this in the original specification, the range of values for the admissible temperature for the extended preservation or freezing of ‘Queijo da Beira Baixa’ of the types Castelo Branco, Castelo Branco ‘Velho’, Amarelo and Amarelo ‘Velho’ has been defined as ranging between – 1 °C and – 18 °C. |
| --- | --- |

—

Although there is no reference to this in the original specification, the range of values for the admissible temperature for the extended preservation or freezing of ‘Queijo da Beira Baixa’ of the types Castelo Branco, Castelo Branco ‘Velho’, Amarelo and Amarelo ‘Velho’ has been defined as ranging between – 1 °C and – 18 °C.

| — | The following has been added to the product specification: ‘Queijo da Beira Baixa’ of the ‘Amarelo’ and ‘Castelo Branco’ types can be kept frozen at temperatures ranging between – 1 °C and – 18 °C for an extended period of time. |
| --- | --- |

—

The following has been added to the product specification: ‘Queijo da Beira Baixa’ of the ‘Amarelo’ and ‘Castelo Branco’ types can be kept frozen at temperatures ranging between – 1 °C and – 18 °C for an extended period of time.

| 6. | The references made in the original specification to the groups of producers and operators and to the infringements and fines mentioned in the original document have been deleted because they are not part of the product specification. |
| --- | --- |

6.

The references made in the original specification to the groups of producers and operators and to the infringements and fines mentioned in the original document have been deleted because they are not part of the product specification.

| 7. | Some paragraphs from the original specification have also been deleted because they concern rules which apply to cheese-making across the board and are covered by general legislation. |
| --- | --- |

7.

Some paragraphs from the original specification have also been deleted because they concern rules which apply to cheese-making across the board and are covered by general legislation.

5.5.   Link

Link

In accordance with Article 7(1)(f)(i) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs, details have been included on the link between the quality or characteristics of the product and the geographical environment referred to in Article 5(1) of the above-mentioned Regulation.

5.6.   Labelling

Labelling

The references to the types of stamps and generic indications in the original specification have been deleted and replaced by the obligation for the labels to include the wording ‘Queijo da Beira Baixa – Denominação de Origem Protegida’ or ‘Queijo da Beira Baixa DOP’ plus the indication of the type of cheese: Amarelo, Castelo Branco or Picante, in accordance with the product description.

Although there is no reference to this in the original specification, the qualifier ‘velho’ may be added to the indications for the Amarelo and Castelo Branco types in accordance with the product description.

The amendments made aim to bring the amended name into line with the product description.

SINGLE DOCUMENT

‘QUEIJO DA BEIRA BAIXA’

‘QUEIJO DA BEIRA BAIXA’

EU No: PDO-PT-0214-AM02 – 15.2.2018

EU No: PDO-PT-0214-AM02 – 15.2.2018

PDO (X) PGI()

PDO (X) PGI()

1.   Name(s)

Name(s)

‘Queijo da Beira Baixa’

2.   Applicant country(ies)

Applicant country(ies)

Portugal

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3. Cheeses

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

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

‘Queijo da Beira Baixa’ refers to cured cheese of the Amarelo, Castelo Branco and Picante types, resulting from the coagulation of raw milk from the Merino sheep breed or other sheep breeds that are well adapted to the region, and raw milk from the Charnequeiro goat or other goat breeds which are well adapted to the region. The milk can be from a single breed or mixed in different proportions.

The minimum curing period is 40 days for ‘Queijo da Beira Baixa’ of the ‘Amarelo’ and ‘Castelo Branco’ types. The minimum curing period for ‘Queijo da Beira Baixa’of the ‘Picante’ type is 120 days. Where the period of curing is greater than 90 days, the qualifier ‘Velho’ is added to the indication for the types Amarelo and Castelo Branco.

The main characteristics are set out below:

| ‘Queijo da Beira Baixa’ | Height (cm) | Weight (kg) | Diameter (cm) |
| --- | --- | --- | --- |
| Amarelo type | 3 – 5 | 0,6 – 1 | 12 – 16 |
| 3 – 4 (*1) | 0,2 – 0,5 (*1) | 7 – 10 (*1) |
| Amarelo ‘velho’ type | 3 – 5 | 0,4 – 0,9 | 12 – 16 |
| Castelo Branco type | 5 – 8 | 0,8 – 1,3 | 12 – 16 |
| 4 – 6 (*1) | 0,35 – 0,55 (*1) | 8 – 10 (*1) |
| Castelo Branco ‘velho’ type | 5 – 8 | 0,4 – 1,1 | 12 – 16 |
| Picante type | 3 – 5 | 0,4 – 1 | 10 – 15 |

‘Queijo da Beira Baixa’

Height (cm)

Weight (kg)

Diameter (cm)

Amarelo type

3 – 5

0,6 – 1

12 – 16

3 – 4 (*1)

*1

0,2 – 0,5 (*1)

*1

7 – 10 (*1)

*1

Amarelo ‘velho’ type

3 – 5

0,4 – 0,9

12 – 16

Castelo Branco type

5 – 8

0,8 – 1,3

12 – 16

4 – 6 (*1)

*1

0,35 – 0,55 (*1)

*1

8 – 10 (*1)

*1

Castelo Branco ‘velho’ type

5 – 8

0,4 – 1,1

12 – 16

Picante type

3 – 5

0,4 – 1

10 – 15

| ‘Queijo da Beira Baixa’ | Form | Rind |
| --- | --- | --- |
| Amarelo type | Short (flat) regular cylinder with slightly bulging sides and a roughly defined edge | Semi-hard consistency, firm and solid, yet refined. Yellow or dark yellow in colour |
| Amarelo ‘velho’ type | Short (flat) regular cylinder with bulging sides and a roughly defined edge. The top side is usually concave. | Malleable to hard consistency, normal appearance, reasonably flat to ribbed, well-formed and relatively uniform. It is orange or reddish in colour |
| Castelo Branco type | Short (flat) regular cylinder with bulging sides and some bulging on the top and no defined edge | Initially malleable consistency, becoming hard, well-formed and smooth in appearance. Straw-yellow to dark yellow in colour |
| Castelo Branco ‘velho’ type | Short (flat) regular cylinder with bulging sides and a roughly defined, bulging edge. The top side is usually concave. | Relatively malleable to hard consistency, normal appearance, reasonably flat to ribbed, well-formed and relatively uniform. Dark yellow to brownish orange or red in colour |
| Picante type | Short (flat) regular cylinder with straight sides and smooth, defined edges | Rindless |

‘Queijo da Beira Baixa’

Form

Rind

Amarelo type

Short (flat) regular cylinder with slightly bulging sides and a roughly defined edge

Semi-hard consistency, firm and solid, yet refined. Yellow or dark yellow in colour

Amarelo ‘velho’ type

Short (flat) regular cylinder with bulging sides and a roughly defined edge. The top side is usually concave.

Malleable to hard consistency, normal appearance, reasonably flat to ribbed, well-formed and relatively uniform. It is orange or reddish in colour

Castelo Branco type

Short (flat) regular cylinder with bulging sides and some bulging on the top and no defined edge

Initially malleable consistency, becoming hard, well-formed and smooth in appearance. Straw-yellow to dark yellow in colour

Castelo Branco ‘velho’ type

Short (flat) regular cylinder with bulging sides and a roughly defined, bulging edge. The top side is usually concave.

Relatively malleable to hard consistency, normal appearance, reasonably flat to ribbed, well-formed and relatively uniform. Dark yellow to brownish orange or red in colour

Picante type

Short (flat) regular cylinder with straight sides and smooth, defined edges

Rindless

| ‘Queijo da Beira Baixa’ | Pulp |
| --- | --- |
| Texture | Appearance | Colour | Aroma and flavour |
| Amarelo type | Semi-hard or semi-soft cheese, sealed, averagely buttery | Unctuous with some irregular openings | Slightly yellowish and uniform | Intense, clean taste which is slightly acidic |
| Amarelo ‘velho’ type | Hard to very hard, sealed, slightly crumbly and dry | Unctuous, sealed and with some irregular openings | Dark yellow to orange in colour, becoming darker from the outside towards the centre | Intense, long and clean taste which is powerful and slightly spicy and salty |
| Castelo Branco type | Semi-hard or semi-soft, sealed; when tapped it sounds solid and has a slight colour of the skin of a drum | Unctuous with some small openings | White to yellowish all over | Enhanced aroma and taste; the taste can be slightly spicy if cured for a long period |
| Castelo Branco ‘velho’ type | Hard to very hard, sealed, slightly crumbly and dry | Unctuous, sealed or with some openings | From yellowish to orange in colour, becoming darker from the outside towards the centre | Intense, long and clean taste, quite powerful to powerful, slightly spicy and salty |
| Picante type | Hard or semi-hard consistency | No openings or with small and irregular openings | Varies from off-white to greyish | Very active and characteristic, flavourless apart from being very spicy |

‘Queijo da Beira Baixa’

Pulp

Texture

Appearance

Colour

Aroma and flavour

Amarelo type

Semi-hard or semi-soft cheese, sealed, averagely buttery

Unctuous with some irregular openings

Slightly yellowish and uniform

Intense, clean taste which is slightly acidic

Amarelo ‘velho’ type

Hard to very hard, sealed, slightly crumbly and dry

Unctuous, sealed and with some irregular openings

Dark yellow to orange in colour, becoming darker from the outside towards the centre

Intense, long and clean taste which is powerful and slightly spicy and salty

Castelo Branco type

Semi-hard or semi-soft, sealed; when tapped it sounds solid and has a slight colour of the skin of a drum

Unctuous with some small openings

White to yellowish all over

Enhanced aroma and taste; the taste can be slightly spicy if cured for a long period

Castelo Branco ‘velho’ type

Hard to very hard, sealed, slightly crumbly and dry

Unctuous, sealed or with some openings

From yellowish to orange in colour, becoming darker from the outside towards the centre

Intense, long and clean taste, quite powerful to powerful, slightly spicy and salty

Picante type

Hard or semi-hard consistency

No openings or with small and irregular openings

Varies from off-white to greyish

Very active and characteristic, flavourless apart from being very spicy

| ‘Queijo da Beira Baixa’ | Moisture (%) (*2) | Fat (%) (*3) |
| --- | --- | --- |
| Amarelo type | 54 – 69 | 45 – 60 |
| Amarelo ‘velho’ type | 49 – 56 | 45 – 60 |
| Castelo Branco type | 54 – 69 | 45 – 60 |
| Castelo Branco ‘velho’ type | 49 – 56 | 45 – 60 |
| Picante type | 49 – 63 | 35 – 60 |

‘Queijo da Beira Baixa’

Moisture (%) (*2)

*2

Fat (%) (*3)

*3

Amarelo type

54 – 69

45 – 60

Amarelo ‘velho’ type

49 – 56

45 – 60

Castelo Branco type

54 – 69

45 – 60

Castelo Branco ‘velho’ type

49 – 56

45 – 60

Picante type

49 – 63

35 – 60

‘Queijo da Beira Baixa’ is marketed whole or in portions.

‘Queijo da Beira Baixa’ of the types Amarelo ‘Velho’ and Castelo Branco ‘Velho’ may also be marketed immersed in containers with olive oil or sealed with a paprika paste and olive oil.

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)

The basis of the feed for the sheep and goats comes from direct pasturing in the natural pastures of the Beira Baixa region which are made up of meadow species such as Vulpia, Periballia, Stellatum Lolium spp, Trifolium spp, and Ornithopus, Agrostis and Poa, which grow throughout the region depending on the soil composition. In less fertile regions, the pastures are improved by introducing fodder species such as subterranean clover (Trifolium subterraneum) and birdsfoot (Ornithopus cumpressus), and other fodder crops which are used for the production of hay and the use of second-cut hay for pasturing.

(Trifolium subterraneum

Ornithopus cumpressus

Animal feed is supplemented during the periods of greatest scarcity with the distribution of conserved foodstuffs (hay and straw) from the demarcated geographical area, and the use of cereal crops and fodder crops, for direct or cut pasturing, and these are cultivated in an autumnal-winter sowing regime dry, with or without oats, with vetch (Vicia sativa), rye (Secale cereale), yellow lupin (Lupinus luteus) and other fodder crops and on irrigated parcels or fresh non-irrigated land and, in a spring sowing regime, with maize (Zea mays) and fodder sorghum (Sorghum vulgare) and other fodder crops usual in the region and based on pulses and cereals.

Vicia sativa

Secale cereale

Lupinus luteus

Zea mays

Sorghum vulgare

All feed supplied to the animals must come from the geographical area. Only in times of scarcity (due to exceptional meteorological conditions, outbreaks of infectious disease, contamination by toxic substances or fires) is it possible to resort to feed from other regions, as long as it does not account for more than 50 % of dry matter on an annual basis. This feed must be the same and have the same composition as the feed from the geographical area, so that the characteristics of the product are not affected.

Only raw milk from sheep and goats from stock reared and fed in the demarcated geographical area can be used for the production of ‘Queijo da Beira Baixa’.

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

The production of milk and the manufacture of ‘Queijo da Beira Baixa’ including the maturation and curing take place in the demarcated geographical area.

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

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

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

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

Depending on the type of cheese, the following indication must be included on the packaging: ‘Queijo da Beira Baixa – Denominação de Origem Protegida’, or ‘Queijo da Beira Baixa PDO’, and an indication of the type of cheese: Amarelo, Castelo Branco or Picante.

The qualifier ‘Velho’ may be added to the indications for the Amarelo or Castelo Branco types.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area for production is restricted to all the parishes in the municipalities of Castelo Branco, Fundão, Belmonte, Penamacor, Idanha-a-Nova, Vila Velha de Rodão, Proença-a-Nova, Vila de Rei, Sertã, Oleiros, Mação and the parishes of the municipality of Covilhã: Aldeia de São Francisco, União das Freguesias de Barco e Coutada, Boidobra, União das freguesias de Casegas e Orondo, União das freguesias de Covilhã e Canhoso, Dominguiso, Ferro, Orjais, Peraboa, União das freguesias de Peso e Vales do Rio, São Jorge da Beira, Sobral de São Miguel, União de freguesias de Teixoso e Sarzedo, Tortosendo, União das freguesias de Vale Formoso e Aldeia do Souto.

5.   Link with the geographical area

Link with the geographical area

The quality of ‘Queijo da Beira Barra’ is due to the natural and human factors of the demarcated geographical area.

Various authors provide evidence of how since time immemorial the climatic factors, altimetry and the type of soil of the region have influenced its dominant vegetation cover, which in turn has influenced the characteristics of the milk produced by the animals consuming it and which is a determining factor for the characteristics of the cheese for which this is the raw material.

The production of cheese and the pastoral history of the region of Beira Baixa is intimately linked to the migratory flows of the herds known as transhumance. According to O. Ribeiro, 1941, this migratory flow commenced in November with the movement of the dairy herd, which is most sensitive to the cold and lack of food, to other destinations such as Campinas da Idanha, Campo Albicastrense and Cova da Beira.

Antunes et. al. (1943), wrote the following: ‘In Portugal, where the knowledge of this industry is attributed to the Romans, it must date back to the time of the invasions and the occupation of the Peninsula. And once production was known, it is easy to imagine that it rapidly spread to the region of Montes Herminios, one of the regions most populated with sheep and goats, and there took on local characteristics, maintaining however, up to a certain point, the primitive technical orientation which, due to periodic transhumant migrations, naturally spread to the regions of Castelo Branco’.

et. al.

The extreme conditions, such as the poor soils, harsh winters and very hot summers, strongly influence crop distribution in the region, favouring traditional, quite extensive production systems and causing the sheep and goats reared in this way to produce milk whose characteristics are such that, after it has been processed by local people using their ancestral skills and know-how, and particularly since it is raw milk, produces a distinctive cheese which has stood the test of time.

The intense aroma of ‘Queijo da Beira Baixa’ and its pronounced, clean and rather spicy flavour, which become stronger and more intense as the cheese ages, are thus the result of the characteristics of the pure raw milk used, or mixed in different proportions, and are closely linked to farming in the region and the vegetation typical of natural and improved pasture, which forms a key part of the feed of the sheep and goats reared in the defined geographical area.

The sealed and uniform texture, the colour and unctuous appearance of the paste, with small and quite irregular openings as a result of the manufacturing process are also the result of the know-how of the people of the region, particularly with regard to controlling the temperature of the milk and the renneting time.

However, the importance of the know-how is undeniable irrespective of the technique used for salting ‘Queijo da Beira Baixa’. This operation is carried out in a traditional way, with the quantity of the salt and the salting time calculated in an empirical way by the cheesemakers of the region.

Maintaining the maturing and curing conditions in facilities with a controlled environment and the care to be taken during this process – in particular regarding washing the cheese, the frequency of which depends on the appearance of the crust, which must always be smooth and clean – are procedures derived from local knowledge which are decisive in ensuring that the cheese obtained has a paste with the required texture, colour and appearance. This aspect is even more relevant when the maturing and curing take place in natural conditions.

Both the manufacturing and conservation techniques used for the ‘Queijo da Beira Baixa’ have been passed on from generation to generation down to the present day.

In 1906, Prego, in his work, ‘Manteigas e Queijos (Butters and cheeses)’ referred as follows to the cheeses produced in the region of Beira Baixa ‘The region of Beira Baixa which covers Fundão, Penamacor, Idanha-a-Velha, ..., produces some mixed goat and sheep cheeses which, in certain years and eaten in certain sessions, have flavoursome qualities and a fine paste (...), and are however very fine cheeses with a very high value in even the most demanding markets (...)’ a statement which has remained true to date.

Reference to publication of the product specification

Reference to publication of the product specification

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

https://tradicional.dgadr.gov.pt/images/prod_imagens/queijos/docs/CE_Queijo_Beira_Baixa_analise.pdf

---

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

1

(*1)  Two ranges of size are permitted for the Amarelo and Castelo Branco types

*1

(*2)  with reference to fat-free cheese

*2

(*3)  with reference to dry matter

*3

---