EN Official Journal of the European Union C 449/3

Publication of an amendment application 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

(2014/C 449/03)

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).

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘QUESO ZAMORANO’

EC No: ES-PDO-0117-01031-14.8.2012

PGI ( ) PDO ( X )

1. Headings in the product specification affected by the amendment

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2. Type of amendment(s)

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3. Amendment(s)

Description of product:

This section has been thoroughly revised and information repeated in other sections has been deleted.

The description of the product has been amended to include the word ‘full-fat’, which appeared in another paragraph that has been deleted, and the possibility is introduced of making ‘Queso Zamorano’ with milk from the first crosses (F1) of ewes of the Churra and Castellana breeds and rams of the Spanish Assaf breed, in which case replacement stock may not come from within the holding, as the offspring of those ewes (F1) must be removed from the holding within no more than 40 days of birth.

It was decided to include this cross because the Spanish Assaf breed is perfectly adapted to the environmental conditions and traditional production methods of the defined area. The Spanish Assaf breed, registered in Spain since 2005, has been developed by successive crossings of Assaf males with ewes of the Churra and Castellana breeds from the time it became established in Spain over 40 years ago. It should be added that the development of the breed in Spain centred on Castile-Leon, and particularly the Province of Zamora, whence it spread to the rest of the country.

Using only milk of first crosses of the native Churra and Castellana breeds and the Spanish Assaf breed ensures that the link is maintained, since the existence of those two native breeds continues to be protected and ensured by the requirement that the ewes must be of those breeds. This also confers greater hardiness and environmental adaptability. Crosses are also advocated because these animals are much better adapted to the production systems typical of the area, which is one of the essential characteristics of this designation. Finally, the characteristics of milk from the crosses are similar to those of the milk of the native breeds, giving a cheese with the same specific qualities so appreciated by consumers.

The description of the characteristics of the cheese after maturation has been reworded to specify its physical and chemical properties and organoleptic characteristics.

The maturing times are adjusted on the basis of the size of the cheeses so that at the end of the production process they have the organoleptic characteristics that define ‘Queso Zamorano’. The maturation period for cheeses weighing less than 1,5 kg is thus reduced to a minimum of 60 days.

In the same way, the description of the milk and its analytical characteristics is transferred to the section ‘Method of production’, since it is more logical to describe them at this point as they are characteristics of the raw material.

The minimum pH required for the cheese has been reduced to 4,8, on the basis of analyses carried out over recent years, which show that this is a typical value for this type of cheese and that the characteristics of the final product are not affected.

The parameter ‘total protein in dry matter’ replaces ‘protein’, being more appropriate for describing the characteristics of the final product, with a minimum value of 30 % being laid down.

A slight change is made to the description of the organoleptic characteristics of the cheese at the end of maturation as regards the colour of the rind. ‘Hard, well-defined, pale-yellow or dark-grey rind’ is replaced by ‘Hard, well-defined rind, from pale yellow to dark grey’, since the colour of the rind of ‘Queso Zamorano’ ranges from pale yellow to dark grey. In addition, the following text is introduced describing the aromas and flavours of ‘Queso Zamorano’:

‘Aromas and flavours characteristic of fresh ewe’s milk, always clean, with hints of cooked butter and hay in the youngest cheeses and flavours of well-developed curd with hints of dried fruit as maturation progresses, with more intense and highly developed flavours in the more mature cheeses and long persistence on the palate.’

Proof of origin:

This section has been redrafted to give a clearer description of the control procedures for guaranteeing the quality and origin of the protected cheeses and unnecessary information has been deleted. Mention is thus made of the use of casein sheets on the rind, since this is one of the main means of identification and control, and the description of the product’s characteristics is deleted since this is covered under control of the final product.

The requirements regarding authorisation and control by the Regulatory Board have been deleted, so as not to place a restriction on freedom of movement.

Method of production:

This section has been thoroughly revised, deleting information that is repeated in other sections or has already been covered, and the characteristics of the raw materials and production procedures have been revised to take account of technological advances.

The phrase ‘the milk used in the production of “Queso Zamorano” comes from registered holdings that meet the criteria laid down in paragraph B’ is deleted, as the paragraph referred to has been moved to this point and describes the milk and its analytical characteristics.

The minimum fat content of the milk is reduced from 7 % to 6,5 % and the minimum total dry extract from 17,5 % to 17 %. The many analyses carried out by the Inspection Body have shown that the average fat content and the average total dry extract fluctuate over the months due to seasonal variations in the composition of the milk. These changes do not affect the quality of the final product.

The ranges of coagulation temperatures and times are amended from between 28 and 32 °C to between 28 and 35 °C for the temperature of the curd and from between 30 and 45 minutes to between 20 and 60 minutes for the coagulation time. These changes are feasible in view of developments in production technology and usual seasonal variations in the composition of the milk.

The affixing of casein discs in such a way as to be visible on the final product is included in this section.

The maturation times are included, which are adjusted on the basis of the size of the cheeses so that at the end of the production process they have the organoleptic characteristics that define ‘Queso Zamorano’. The maturation period for cheeses weighing less than 1,5 kg is thus reduced to a minimum of 60 days.

Link:

The causal relation between the product and the geographical environment remains unchanged. The link through the feeding system, based essentially on the native Churra and Castellana breeds grazing on grassland, pasture and stubble, is maintained, but first crosses (F1) of ewes of the Churra and Castellana breeds and rams of the Spanish Assaf breed are now included, although in that case replacement stock may not come from within the holding, thus maintaining the link by always using ewes of the Churra and Castellana breeds.

An additional paragraph is therefore inserted describing the Spanish Assaf breed in the same way as the other suitable breeds are described.

Inspection Body:

The Inspection Body is now the Instituto Tecnológico Agrario de Castilla y León, which is the competent authority.

Labelling:

The possibility is introduced of marketing the cheese in portions, sliced or grated.

The requirements regarding authorisation and control by the Regulatory Board have been deleted, so as not to place a restriction on freedom of movement.

The information that must appear on the labels is updated to read ‘Queso Zamorano Denominación de Origen protegida’ instead of ‘Queso Zamorano Denominación de Origen’ to comply with Regulation (EC) No 510/2006 and Commission Regulation (EC) No 1898/2006 of 14 December 2006 laying down detailed rules of implementation of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (3).

A reference is included to identification of the cheeses by means of a casein sheet affixed to one of the faces of the cheeses during their moulding and pressing.

The logo of the designation is included.

National requirements:

Current legislation relating to protected designations of origin and protected geographical indications has been updated.

The association requesting the proposed amendments is the Regulatory Board of the Protected Designation of Origin ‘Queso Zamorano’, the representative body for the producers and processors, which considers itself to have a legitimate interest in the amendments to the Specification.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (4)

‘QUESO ZAMORANO’

EC No: ES-PDO-0117-01031-14.8.2012

PGI ( ) PDO ( X )

1. Name

‘Queso Zamorano’

2. Member State or Third Country

Spain

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.3. Cheeses

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

This is a full-fat pressed cheese made from the milk of ewes of the Churra and Castellana breeds and of first crosses (F1) of ewes of the Churra and Castellana breeds and rams of the Spanish Assaf breed, in which case replacement stock may not come from within the holding. Cheeses weighing more than 1,5 kg are matured for a minimum of 100 days and cheeses weighing less than 1,5 kg are matured for a minimum of 60 days.

When matured, the cheese has the following physical properties:

— Shape: cylindrical with flat faces.

— Height: up to a maximum of 14 cm.

— Diameter: up to a maximum of 24 cm.

— Weight: up to a maximum of 4 kg.

When matured, the cheese has the following organoleptic characteristics:

— Hard, well-defined rind, from pale yellow to dark grey.

— Firm, compact paste, from white to yellowish ivory in colour, with a few small holes.

— Aromas and flavours characteristic of fresh ewe’s milk, always clean, with hints of cooked butter and hay in the youngest cheeses and flavours of well-developed curd with hints of dried fruit as maturation progresses, with more intense and highly developed flavours in the more mature cheeses and long persistence on the palate.

When matured, the cheese has the following chemical properties:

— Fat content: minimum of 45 % of the dry matter.

— Dry extract: minimum of 55 %.

— Protein: minimum of 30 % of the dry matter.

— pH: 4,8 to 5,8.

3.3. Raw materials (for processed products only)

The milk is whole and clean and must not contain colostrum, contaminants, preservatives, antibiotics or any product that could have a negative impact on the production, maturation or conservation of the cheese.

At the start of the production procedure, the milk must have the following analytical characteristics:

— Fat content: minimum of 6,5 %.

— Lactose: minimum of 4 %.

— Proteins: minimum of 5 %.

— Acidity (Dornic): maximum of 23°.

— Total dry extract: minimum of 17 %.

3.4. Feed (for products of animal origin only)

The animals feed by grazing in the defined area. During the winter dormant period, during the periods of maximum need (birth and lactation) and when feed is scarce because of adverse weather conditions, the basic ration may be supplemented with feed composed of cereals, legumes and fodder in accordance with Community legislation.

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

The milk must be produced and the cheese made within the defined geographical area.

3.6. Specific rules concerning slicing, grating, packaging, etc.

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3.7. Specific rules concerning labelling

The commercial labels of each registered company must bear the words: ‘Queso Zamorano Denominación de Origen protegida’.

The marketed product bears a numbered secondary label identifying the designation of origin affixed in registered undertakings in such a way that it cannot be reused. In addition, each ‘Queso Zamorano’ bears a numbered casein sheet affixed to one of its faces at the moulding and pressing stage.

‘Queso Zamorano’ may be marketed in portions, sliced or grated, provided that it is packaged and its origin can be identified.

The logo of the Protected Designation of Origin is shown below:

4. Concise definition of the geographical area

‘Queso Zamorano’ is produced solely and exclusively in the Province of Zamora.

5. Link with the geographical area

5.1. Specificity of the geographical area

The Province of Zamora is in the north-western quadrant of the Peninsula and lies for the most part in the Duero Valley, with only the north-western part of the province lying in the River Miño basin. It is a province of great contrasts; in the south-east are valleys with undulating relief and small, gently sloping elevations, in a landscape with wide horizons, the product of the extensive network of streams flowing into the Duero; in the north there is a succession of valleys and high moors; and the south-western area is characterised by large differences in altitude and steep slopes, but is without mountainous areas.

Three types of soil predominate: brown, calcareous soil lying on unconsolidated material, brown soil on stony allochthonous deposits and acidic, southern brown soil.

The region has a continental climate, with extreme temperatures and a long period of frost, being almost constant in winter and sometimes continuing late into the year, while summers are hot and dry with clear skies. There is scant precipitation, with a provincial average of between 300 and 500 mm per year, autumn being the wettest season.

A total of 98,5 % of the province’s river network lies within the River Duero basin, while the remaining 1,5 % (163 km2), whose waters flow from the River Bibey, lies in the River Miño basin.

The grassland vegetation is made up mainly of grasses. There are hardly any areas that are not used for grazing sheep: in arable areas the sheep eat the remains of crops, such as the straw and the ears of grain left after the harvest on cereal land and the stubble of leguminous plants with their high protein content.

5.2. Specificity of the product

Zamora accounts for 18 % of national ewe’s milk production and for 30 % of production in the Community of Castile-Leon, which is Spain’s largest producer of ewe’s milk.

The pure breeds considered to be suitable are the native Churra and Castellana breeds. First crosses (F1) of ewes of the Churra and Castellana breeds and rams of the Spanish Assaf breed are also considered suitable, although the ewes may not be restocked from within the holding.

The animals feed by grazing, but over the winter period and in times of maximum need, the basic ration is supplemented with feed composed of cereals, legumes and fodder.

The cheese is made using traditional methods, irrespective of whether the milk is delivered to small craft undertakings or medium-sized or large undertakings.

‘Queso Zamorano’ is a full-fat pressed ewe’s milk cheese shaped like a flat, very regular and well-proportioned cylinder. The sides are straight and bear the characteristic mark of the traditional ‘pleita’ (band of woven esparto grass).

When the cheese is at the optimum point of maturation, the colour when cut is predominantly ivory, with a slight yellowish tone, and the surface is semi-matt. As the cheese matures, it gradually loses its yellowish tone and changes from a light ivory colour to dark ivory in the most mature cheeses. The matt appearance of the surface becomes more pronounced, and tyrosine crystals may appear in the form of small grains, whose lighter, almost white colour makes them stand out clearly against the cut surface.

The smell is warm and pleasant and strongly reminiscent of ewe’s milk, with hints of cooked butter and hay in the younger cheeses. As maturation progresses, the smell develops and notes of dried fruit and nuts appear.

The cheese has a smooth and pleasantly unctuous mouthfeel, with a degree of stickiness and a fair degree of elasticity after a moderate maturation time, with increasing crumbliness, less elasticity and an increasingly floury or grainy feel as maturation progresses.

It has a strong flavour, with balanced acidic and salty notes among the basic flavours and notes of well-developed ewe’s-milk curd, which intensify and round off the mix of flavours.

The intensity of smell and flavour increases in proportion to the length of maturation, but is evident even in cheeses that have had only a moderate maturation time.

The cheese has a fine and delicate aftertaste with enhanced fatty-acid aromas perceived through the nose.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The physical environment, fundamentally a gently undulating landscape of arable land in valleys and high moors, the continental climate, with extreme temperatures and scant precipitation, and the feed regime, based essentially on the sheep grazing on grassland, pasture and the stubble of cereal crops in the Province of Zamora, produce milk that brings unique nuances and characteristics to ‘Queso Zamorano’, with its ivory, slightly yellowish colour on cutting, its ewe’s milk aromas, with hints of cooked butter and hay in the youngest cheeses and flavours of well-developed curd and notes of dried fruit as maturation progresses, and more intense and highly developed flavours in the more mature cheeses with long persistence on the palate. The cheese has a smooth and pleasantly unctuous mouthfeel, with a degree of stickiness and a fair degree of elasticity after a moderate maturation time, with increasing crumbliness, less elasticity and an increasingly floury or grainy feel as maturation progresses.

Publication reference of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (5))

http://www.itacyl.es/opencms_wf/opencms/informacion_al_ciudadano/calidad_alimentaria/4_condiciones_DOP/index.html

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

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3) OJ L 369, 23.12.2006, p. 1.

(4) Replaced by Regulation (EU) No 1151/2012.

(5) See footnote 4.