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 170/07)

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

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION 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

‘PECORINO SICILIANO’

EU No: PDO-IT-0019-AM01 – 4.6.2018

PDO (X) PGI ( )

1. Applicant group and legitimate interest

Nuovo Consorzio di Tutela del Pecorino Siciliano (New Association for the Protection of Pecorino Siciliano)

Head office at: Via dell’Amicizia, 26 Poggioreale (TP) ITALIA

Email: contatti@consorziopecorinosiciliano.it

Certified email: pecorinosicilianodop@pec.it

The Nuovo Consorzio di Tutela del Pecorino Siciliano is made up of ‘Pecorino Siciliano’ producers and is authorised to submit an application for amendment in accordance with Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 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

☒ Description of product

☐ Geographical area

☐ Proof of origin

☒ Method of production

☐ Link

☒ Labelling

☒ Other: Articles not included in the existing specification are listed below: proof of origin, link with the geographical area, checks

4. Type of amendment(s)

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

☒ Amendment to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5. Amendment(s)

It should be noted that the amendment to the specification for the PDO ‘Pecorino Siciliano’ is aimed above all at consolidating the specification into a single document.

Pecorino Siciliano was registered as a PDO in Regulation (EC) No 1107/96 of 26 June 1996, in accordance with Article 17 of Regulation (EC) 2081/92. The registration was obtained on the basis of the following documents: Presidential Decree No 1269 of 30 October 1955, which recognised denominations of origin in Italy, a 19-page document entitled ‘Pecorino Siciliano D.O.P.’, and the summary sheet.

Description of the product

The ‘Tuma’ and ‘Primo sale’ types, which were placed on the market immediately after production and after approximately 10 days, respectively, no longer meet commercial needs, since in recent years the market has demanded a product with a minimum maturation. Accordingly, this amendment is to establish a minimum maturation period of 20 days, abolishing the abovementioned types and introducing the ‘Fresco’ type.

This is necessary to allow ‘Pecorino Siciliano’ to take on characteristics which distinguish it from other types of sheep’s cheeses made from pasteurised milk. The minimum ageing period is necessary to allow the indigenous lactic bacteria and their enzymes, the microorganisms found in raw milk and in the wooden vats used for curdling with rennet, to do their work.

In addition to the ‘Fresco’ type, the ‘Secondo sale’ type is renamed ‘Semistagionato’ in order to use terminology that is easier for consumers to understand and to distinguish the product based on the maturation period.

The characteristics of the various types of products are specified and described in more depth, detailing the parameters relating to the maturation and ageing, form, dimensions, weight, characteristics of the rind and of the paste, organoleptic characteristics and the fat content.

The heel height and maximum weight of each cheese have been amended slightly. The heel height, set at 10 to 18 cm in the current specification, has been amended to 10 to 25 cm. The weight, set at 4 to 12 kg in the current specification, has been amended to 3 to 14 kg.

These modifications have been made in response to requests from certain small cheese-makers, who have stressed the need for greater flexibility in order to adapt cheese production to the amount of milk available.

The restriction on production from June to October has been lifted.

The lifting of the restriction is therefore a response to clear demands from producers, who are requesting the right to produce Pecorino Siciliano PDO also in summer. In fact, almost all sheep breeds kept in Sicily today lend themselves easily to seasonal production. Sheep’s milk is produced almost year round in Sicily, peaking in spring and falling in summer. The availability of milk in summer therefore allows ‘Pecorino Siciliano’ to be produced in the same season, especially the ‘Fresco’ and ‘Stagionato’ types, which are most in demand from consumers in summer, above all the tourists who arrive on the island en masse in search of typical Sicilian products.

Therefore, the former wording:

‘In its classic form, “Pecorino Siciliano” has flat or slightly concave sides and bears the imprint of the basket; the heel height varies from 10 to 18 cm, the weight from 4 to 12 kg, with variations in both characteristics depending on production techniques. “Tuma”: Table cheese, sweet in taste due to the high lactose content, that has not yet undergone fermentation. It is consumed immediately after production. “Primo Sale”: Table cheese, lightly and briefly cured with fine dry salt. It is consumed up to approximately 10 days after production. The nascent release of amino acids due to the initial degradation of the casein leaves space for the milk’s original components, giving it a pleasant taste. “Secondo Sale”: Consistently sweet and flavourful cheese for table and grating, reminiscent of the species of its provenance, cured with dry salt or by soaking in saturated brine. It is consumed between 45 and 90 days of its production. The essentially delicate organoleptic characteristics arise from the amalgam of the amino acids, the products of the incipient degradation of lipids and the original components of the milk. “Stagionato”: This is the classic “Pecorino Siciliano”, whose characteristics distinguish it from the other matured pecorino cheeses produced in Italy. It is fully matured within 4 to 6 months of its production. Cheese for grating with a granular structure.’

now reads:

‘Description of the product 2.1. When released for consumption, “Pecorino Siciliano” PDO is a cylindrical cheese with flat surfaces or slightly concave surfaces when larger. 2.2. “Pecorino Siciliano” PDO cheese, released for consumption in the types “Fresco” [“Fresh”], “Semistagionato” [“Semi-mature”] and “Stagionato” [“Mature”], has the following characteristics: “Fresh” — ripeness: 20 to 30 days — shape: cylindrical, with flat, or when larger slightly concave, surfaces; — dimensions the diameter of the flat sides must be between 10 and 20 cm and the height of the heel between 10 and 20 cm; — weight: between 3 and 5 kg, depending on the size of the cheese; — surfaces: no rind, white or straw yellow outer layer, visible marks from the basket in which it has been made; — body: white or straw yellow in colour, sometimes with black peppercorns, compact, with few eyes; — smell: characteristic of sheep’s cheese; — taste: sweet with a marked pasture smell, lightly spiced in the case of the “Pepato” type. No farmyard smell; — percentage of fat: not less than 40 % of dry matter; “Semistagionato” — ageing: from 45 to 90 days — shape: cylindrical, with flat, or when larger slightly concave, surfaces; — dimensions the diameter of the flat sides must be between 10 and 20 cm and the height of the heel between 10 and 20 cm; — weight: between 3 and 5 kg, depending on the size of the cheese; — surfaces: slight straw yellow crust, visible marks from the basket in which it has been made; — body: straw yellow to deep yellow in colour, sometimes with black peppercorns, compact, with few eyes; — smell: characteristic of sheep’s cheese; — taste: sweet with a marked pasture smell, lightly spiced in the case of the “Pepato” type. No farmyard smell; — percentage of fat: not less than 40 % of dry matter; “Stagionato” — ageing: at least 120 days — shape: cylindrical, with flat, or when larger slightly concave, surfaces; — dimensions the diameter of the flat sides must be between 15 and 30 cm and the height of the heel between 15 and 25 cm; — weight: between 6 and 14 kg, depending on the size of the cheese; — surfaces: yellowish crust, visible marks from the basket in which it has been made — body: straw yellow in colour, compact, with few eyes; — smell: characteristic of sheep’s cheese; — taste: characteristically spicy; — percentage of fat: not less than 40 % of dry matter.’

Method of production

In the pre-existing specification, the information about the method of production is contained in the documents included above. The following article was thus drawn up, consolidating the information contained in the documents detailing the production method and adapting it to the current rules.

The only amendment is the last paragraph codifying the maturation time for the ‘Fresco’, ‘Semistagionato’ and ‘Stagionato’ types, as they appear in the product description.

‘Article 5 METHOD OF PRODUCTION Pecorino Siciliano PDO cheese is produced using raw, whole milk from sheep of various breeds and cross-breeds, from herds within the production area referred to in Article 3 of the specification. The sheep are fed on natural and/or cultivated pasture, fresh fodder, hay and straw. Of these last two, at least 80 % of dry matter yearly comes from the production area identified in Article 4 of the Single Document. This may be supplemented with cereal grain, legumes and simple or complex concentrates. When feeding the sheep, it is forbidden to use any products derived from animals, plants, or parts (such as seeds) of trefoil, tapioca and cassava plants. Using silage and haylage is also banned. The milk must come from one or two milkings and be processed within 24 hours of the first milking. Refrigerating the milk is therefore allowed, providing that the minimum values laid down in the existing relevant legislation are fully respected. The milk is filtered using the correct sieves and/or cloth filters, then heated, traditionally using steel or tinned copper boilers, to the maximum temperature of 40 °C and poured into a wooden vat. The lamb rennet is added to it while it is between 36 and 40 °C. The rennet used for curdling the milk is taken from the abomasa of suckling lambs of breeds listed in the specification. It must be extracted within the production area referred to in Article 3 of the specification. Before it is used, the rennet is melted in warm water and then filtered. The amount of rennet used is between 10 and 30 grams per 100 litres of milk. The curdling time is between 40 and 50 minutes, in other words until the paddle in the wooden vat stays upright. Once the curds have formed, they must be broken into very small lumps using a wooden stick, or paddle, which bulges at one end and breaks the curds up evenly to produce lumps the size of grains of rice. The liquid is separated by adding hot water at 70 to 90 °C as the curds are being broken up. The lumps of curds deposited at the bottom of the container are left to rest for 5 to 10 minutes, to let them bind together. Then the cheese is taken out of the vat, separated into blocks, placed in reed baskets and pressed by hand. It is during this stage that black peppercorns may be added to the “Fresco” and “Semistagionato” types. Black peppercorns must be treated beforehand with hot water at temperatures over 80 °C for a few seconds. The curds are then left inside the baskets for 1 to 2 hours, by which time ricotta is produced. The cheese is then cooked, with the whey sitting on top, for 3 to 4 hours inside the wooden vats. After they have been cooked underneath the whey, the cheeses are taken out of the reed baskets so they can be turned over and take on the characteristic imprint of the basket. As each cheese is turned over, a casein stamp is applied to it, to guarantee it is traceable. The casein stamps are oval, with a major axis of 10 cm and a minor axis of 6 cm. The cheeses are left to solidify at room temperature for 24 to 48 hours, then salted dry or in brine until they contain the optimum amount of salt. They are then left on shelves made of untreated wood, in rooms with temperatures between 14 °C and 18 °C and humidity over 75 %, for a period of 20 to 30 days in the case of “Fresco”, 60 to 90 days in the case of “Semistagionato” and at least 4 months in the case of “Stagionato”.’

Labelling

Anything concerning labelling has until now been regulated independently by the producers’ group. It has therefore been decided to add the following article, concerning labelling, to the specification. Adding rules on labelling to the specification, and establishing a logo for the designation, will allow consumers to identify the product quickly. They will also make promotional campaigns more efficient by providing them with a graphic common to all producers of ‘Pecorino Siciliano’ PDO.

‘Article 8 LABELLING AND PRESENTATION “Pecorino Siciliano” PDO cheese is distinguished by the following: (a) On the form: “Pecorino Siciliano” PDO cheese can be sold whole and/or in pieces, in the types “Fresco”, “Semistagionato” and “Stagionato”. The producer’s specific mark (CE stamp) and the mark of the designation of origin (casein stamp) are present on cheeses of all three types. For “Stagionato” a third mark is added to these two, in the form of a brand. For the “Fresco” type, the casein stamp must bear the words “Pecorino Siciliano” in black (CMYK = K100), size 20, Arial font, “D.O.P.” in black (CMYK = K100), size 15, Arial font, “Fresco” in black (CMYK = K100), size 14, Arial font, and the six-digit serial identification number (for example 999999) in black (CMYK = K100), size 62, Arial Bold font. Inside the oval, the Trinacria appears to the left of the serial number. For the “Semistagionato” type, the casein stamp must bear the words “Pecorino Siciliano” in black (CMYK = K100), size 20, Arial font, “D.O.P.” in black (CMYK = K100), size 15, Arial font, “Semistagionato” in black (CMYK = K100), size 14, Arial font, and the six-digit serial identification number (for example 999999) in black (CMYK = K100), size 62, Arial Bold font. Inside the oval, the image of the Trinacria appears to the left of the serial number. For the “Stagionato” type, the casein stamp must bear the words “Pecorino Siciliano” in black (CMYK = K100), size 20, Arial font, “D.O.P.” in black (CMYK = K100), size 15, Arial font, “Stagionato” in black (CMYK = K100), size 14, Arial font, and the five-digit serial identification number (for example 67150) in black (CMYK = K100), size 62, Arial Bold font. Inside the oval, the Trinacria appears to the left of the serial number. The producer’s identification mark must be present on the same side of the cheese. The brand required only for “Stagionato” takes the form of a circle with a diameter of 8 cm, with “Pecorino Siciliano” written inside in an arc, in black (CMYK = K100), size 30, Comic Sans font, and “D.O.P.” in black (CMYK = K100), size 30, Arial font. The Trinacria is in the centre. The identifying logo is branded on at least one of the cheese’s sides, only after it has been allowed to age for 120 days after the production date. (b) On the packaging: The packaging of all cheeses, whether whole or in pieces, bears a label with the identifying logo and the words “Pecorino Siciliano” PDO, as well as the information required by law. Pre-packaged pieces of the cheese must include part of the heel and/or the side of the cheese, as evidence of its origin. The label is not required if the product has been packaged at the point of sale and is therefore considered pre-packaged. It is also permitted to use indications and/or graphics that refer to names, trade names or collective or individual trademarks, provided that they are not laudatory in nature or likely to mislead the buyer. All the PDO producers are guaranteed access to the identifying logo. The identifying logo on packaging must respect the following rules: 1. Show the full trademark; 2. In the outer section, along the length of the wavy outer circumference of the red (RGB = R160 G0 B0) crown in which they are located, the words “PECORINO SICILIANO” are written left to right, in white, Verdana Bold font. 3. In the inner part of the logo, over the circular white background, is a stylised image of a sheep’s head drawn in black (CMYK = K100); 4. Below this image are the words “D.O.P.” in black (CMYK = K100), Arial Bold font. 5. Maintaining the proportions and shapes ’

Other

Link

The information in the documentation underlying the registration and in the summary sheet has been consolidated in order to bring the product specification into line with the requirements of Article 7 of Regulation (EU) No 1151/2012.

‘Article 6 LINK WITH THE AREA “Pecorino Siciliano” is a semi-cooked, pressed sheep’s cheese. The properties and organoleptic characteristics of the milk used to produce the cheese are closely linked to the pasture, which gives the milk a unique character that cannot be replicated elsewhere. Indeed, many scientific studies have shown how the pasture and its plants influence dairy products, affecting their chemical and aromatic composition. Furthermore, using solid rennet from Sicilian lambs gives the cheese its enzymatic makeup, which is responsible for aromas and flavours not found in other sheep’s cheeses. A historic but ingenious method of production, involving traditional instruments, some wooden, lends further to the special character that makes “Pecorino Siciliano” a unique product. Sicily, which is characterised by the type of its landscape, is the ideal place for producing “Pecorino Siciliano”. The innermost part of the island is made up of uneven clay, chalk and limestone hills. The westernmost area of Sicily and the Aegadian Islands have clay and sandstone soils. The Aeolian Islands and the islands of Ustica and Pantelleria have volcanic soils. Plains on Sicily are alluvial and very cut off, with highly fertile soils with a high level of potassium. The natural and cultivated pastures found in this environment are rich in wild plants and local ecotypes, which determine the properties and composition of the milk, giving the final product its unique taste. The climate in the production area for “Pecorino Siciliano” varies greatly from one area of the island to another, thanks to its latitude and distinctive topography. It is, however, a Mediterranean climate. Still, there are various microclimates owing to the juxtaposition of the mountains and the sea. In general, the coastal areas are hot, arid and always well ventilated, while inland the climate is temperate and humid. Rainfall is scarce on the coasts and plentiful in the higher country. It comes mostly in winter. Sheep-rearing and cheese-making are ancient traditions in Sicily. Even today, rearing is done traditionally, in folds that provide the shelter needed for the animals’ well-being. This has positive effects on the quality of the milk they produce, which gives “Pecorino Siciliano” its distinctive character. “Pecorino Siciliano” is inextricably linked to the island’s particular soil conditions, local fodder crops, production methods, indigenous sheep population and transformative atmosphere, home to certain omnipresent strains of microflora which have such an effect on the local cheese as to render it unique. The origins of this cheese are lost in the mists of time. They go back to when every sheep farmer began turning his milk into “Pecorino Siciliano”, using the old techniques and above all the historic wooden equipment, namely the vat for curdling the milk and the wooden boards for ageing the cheese. The production of this cheese therefore constitutes an undisputed and exclusive historic and cultural heritage in Sicily, as well as a solid and ever-growing source of commerce.’

The information contained in the documentation underlying the registration and in the summary sheet has been consolidated in order to bring the product specification into line with the requirements of Article 7 of Regulation (EU) No 1151/2012.

‘Article 4 PROOF OF ORIGIN Each stage in the production process is monitored, with all inputs and outputs recorded. This guarantees the product is traceable, as does adding the producers and packagers to the appropriate lists managed by the inspection body, and promptly declaring to that body the quantities produced. All natural and legal persons recorded in the relevant lists are subject to checks by the inspection body, according to the terms of the specification and the corresponding inspection plan.’

A specific article on control not contained in the current specification has been introduced so as to bring it into line with the requirements of Article 7 of Regulation (EU) No 1151/2012.

‘Article 7 CHECKS The check on the product’s compliance with the specification is carried out at a facility that complies with the rules set out in Regulation (EC) No 1151/2012. This facility is a public authority named: CoRFiLaC, s.p. 25 km 5 Ragusa – Mare. 97100 Ragusa, Italy, telephone +39 0932 660411 Fax +39 0932 660449 Email dop@pec.corfilac.it’

SINGLE DOCUMENT

‘PECORINO SICILIANO’

EU No: PDO-IT-0019-AM01 – 4.6.2018

PDO (X) PGI ( )

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

‘Pecorino Siciliano’

2. Member State or Third Country

Italy

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

When released for consumption, ‘Pecorino Siciliano’ PDO is a cylindrical cheese with flat, or when larger slightly concave, surfaces, made from raw milk and semi-cooked.

‘Pecorino Siciliano’ PDO cheese, released for consumption in the types ‘Fresco’ [‘Fresh’], ‘Semistagionato’ [‘Semi-mature’] and ‘Stagionato’ [‘Mature’], has the following characteristics:

‘Fresh’ — ripeness: 20 to 30 days — shape: cylindrical, with flat, or when larger slightly concave, surfaces; — dimensions the diameter of the flat sides must be between 10 and 20 cm and the height of the heel between 10 and 20 cm; — weight: between 3 and 5 kg, depending on the size of the cheese; — surfaces: no rind, white or straw yellow outer layer, visible marks from the basket in which it has been made; — body: white or straw yellow in colour, sometimes with black peppercorns, compact, with few eyes; — smell: characteristic of sheep’s cheese; — taste: sweet with a marked pasture smell, lightly spiced in the case of the ‘Pepato’ type. No farmyard smell; — percentage of fat: not less than 40 % of dry matter;

‘Semistagionato’ — ageing: from 60 to 90 days — shape: cylindrical, with flat, or when larger slightly concave, surfaces; — dimensions the diameter of the flat sides must be between 10 and 20 cm and the height of the heel between 10 and 20 cm; — weight: between 3 and 5 kg, depending on the size of the cheese; — surfaces: slight straw yellow crust, visible marks from the basket in which it has been made; — body: straw yellow to deep yellow in colour, sometimes with black peppercorns, compact, with few eyes; — smell: characteristic of sheep’s cheese; — taste: sweet with a marked pasture smell, lightly spiced in the case of the ‘Pepato’ type. No farmyard smell; — percentage of fat: not less than 40 % of dry matter.

‘Stagionato’ — ageing: at least 120 days — shape: cylindrical, with flat, or when larger slightly concave, surfaces; — dimensions the diameter of the flat sides must be between 15 and 30 cm and the height of the heel between 15 and 25 cm; — weight: between 6 and 14 kg, depending on the size of the cheese; — surfaces: yellowish crust, visible marks from the basket in which it has been made — body: straw yellow in colour, compact, with few eyes; — smell: characteristic of sheep’s cheese; — taste: characteristically spicy; — percentage of fat: not less than 40 % of dry matter.

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

‘Pecorino Siciliano’ PDO cheese is made from raw, whole sheep’s milk, from various breeds and cross-breeds.

The sheep are fed on natural and/or cultivated pasture, fresh fodder, hay and straw. Of these last two, at least 80 % of dry matter yearly comes from the production area identified in Article 4 of the Single Document. This may be supplemented with cereal grain, legumes and simple or complex concentrates. When feeding the sheep, it is forbidden to use any products derived from animals, plants, or parts (such as seeds) of trefoil, tapioca and cassava plants. Using silage and haylage is also banned.

The rennet used for curdling the milk is taken from the abomasa of suckling lambs of breeds listed in the specification. It must be extracted within the defined production area.

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

All steps in production 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

‘Pecorino Siciliano’ PDO cheese can be sold whole and/or in pieces, in the types ‘Fresco’, ‘Semistagionato’ and ‘Stagionato’. Pre-packaged pieces of the cheese must include part of the heel and/or the side of the cheese, as evidence of its origin. The label is not required if the product has been packaged at the point of sale and is therefore considered pre-packaged.

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

The producer’s specific mark (CE stamp) and the mark of the designation of origin (casein stamp) are present on cheeses of all three types. For ‘Stagionato’ a third mark is added to these two, in the form of a brand.

The packaging of all cheeses, whether whole or in pieces, bears a label with the identifying logo and the words ‘Pecorino Siciliano’ PDO, as well as the information required by law. It is also permitted to use indications and/or graphics which refer to names, trade names or collective or individual trademarks, provided that they are not laudatory in nature or likely to mislead the buyer.

Apart from the additional designations attributed to the three different types (‘Fresco’, ‘Semistagionato’ and ‘Stagionato’), no terms other than those set out in this Single Document may be added to the designation ‘Pecorino Siciliano’. This includes the adjectives ‘extra’, ‘superiore’, ‘fine’, ‘scelto’ [‘choice’], ‘selezionato’ [‘selected’], etc. It is permitted to use indications which refer to names, trade names or trademarks which are not laudatory in nature or likely to mislead the buyer, as long as their dimensions are significantly smaller than those used for the PDO logo.

The designation ‘Pecorino Siciliano’ may not be translated.

4. Concise definition of the geographical area

The geographical area in which the sheep are reared, the milk is produced and the ‘Pecorino Siciliano’ is processed and aged covers the entire territory of the Region of Sicily.

5. Link with the geographical area

‘Pecorino Siciliano’ is a semi-cooked sheep’s cheese, produced using raw sheep's milk. The properties and organoleptic characteristics of the milk used to produce the cheese are closely linked to the pasture, which gives the milk a unique character that cannot be replicated elsewhere. Indeed, many scientific studies have shown how the pasture and its plants influence dairy products, affecting their chemical and aromatic composition. Furthermore, using solid rennet from Sicilian lambs gives the cheese its enzymatic makeup, which is responsible for aromas and flavours not found in other sheep’s cheeses. A historic but ingenious method of production, involving traditional instruments, some wooden, lends further to the special character that makes ‘Pecorino Siciliano’ a unique product.

Sicily, which is characterised by the type of its landscape, is the ideal place for producing ‘Pecorino Siciliano’. The innermost part of the island is made up of uneven clay, chalk and limestone hills. The westernmost area of Sicily and the Aegadian Islands have clay and sandstone soils. The Aeolian Islands and the islands of Ustica and Pantelleria have volcanic soils. Plains on Sicily are alluvial and very cut off, with highly fertile soils with a high level of potassium. The natural and cultivated pastures found in this environment are rich in wild plants and local ecotypes, which determine the properties and composition of the milk, giving the final product its unique taste.

The climate in the production area for ‘Pecorino Siciliano’ varies greatly from one area of the island to another, thanks to its latitude and distinctive topography. It is, however, a Mediterranean climate. Still, there are various microclimates owing to the juxtaposition of the mountains and the sea. In general, the coastal areas are hot, arid and always well-ventilated, while inland the climate is temperate and humid. Rainfall is scarce on the coasts and plentiful in the higher country. It comes mostly in winter.

Sheep-rearing and cheese-making are ancient traditions in Sicily. Even today, rearing is done traditionally, in folds that provide the shelter needed for the animals’ well-being. This has positive effects on the quality of the milk they produce, which gives ‘Pecorino Siciliano’ its distinctive character.

‘Pecorino Siciliano’ is inextricably linked to the island’s particular soil conditions, local fodder crops, production methods, indigenous sheep population and transformative atmosphere, home to certain omnipresent strains of microflora which have such an effect on the local cheese as to render it unique.

The origins of this cheese are lost in the mists of time. They go back to when every sheep farmer began turning his milk into ‘Pecorino Siciliano’, using the old techniques and above all the historic wooden equipment, namely the vat for curdling the milk and the wooden boards for ageing the cheese.

The production of this cheese therefore constitutes an undisputed and exclusive historic and cultural heritage in Sicily, as well as a solid and ever-growing source of commerce.

Reference to publication of the specification

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

The consolidated text of the product specification can be consulted 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 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’.

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