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

(2022/C 459/07)

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 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

‘Bovški sir’

EU N° PDO-SI-0423-AM01 – 2.9.2020

PDO (x) PGI ( )

1. Applicant group and legitimate interest

Društvo rejcev drobnice Bovške (Bovec sheep and goat breeders’ association)

The applicant is the same group which submitted the application for registration of ‘Bovški sir’, and it therefore has a legitimate interest.

Address: Trenta 34

SI-5232 Soča

Country: Slovenia

Tel. +386 31409012

2. Member State or Third Country

Slovenia

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

☐ Name of product

☒ Description of product

☐ Geographical area

☐ Proof of origin

☒ Production method

☒ Link

☒ Labelling

☒ Other

4. Type of amendment(s)

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

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

5. Amendments

5.1. Description of product

1. Amendment

All the amendments referred to in this section relate to amendments to point 1.2.1 (Product presentation) of the specification.

The sentence ‘The sheep’s milk must be produced by sheep of the native Bovec sheep breed’ is replaced by the sentence ‘At least 80 % of the sheep’s milk must be produced by sheep of the native Bovec sheep breed and its cross-breeds (such as the improved Bovec sheep), whilst the rest of the milk may be produced by other breeds of sheep.’

The reason for this amendment is that the gene pool of the Bovec sheep is gradually diminishing, as the Bovec sheep nearly died out after the Second World War, which considerably limited their genetic potential. For this reason, breeders have occasionally used rams of other breeds, mainly of the Friesian sheep. The improved Bovec sheep is the result of the breeding of the native Bovec sheep with the East Friesian sheep, which is exceptionally fertile and produces a very high milk yield. The native Bovec sheep was improved in order to obtain a breed of larger individuals which could produce more milk from high-quality basic fodder. The improved Bovec sheep has been registered as a new breed since 2020. Its milk yield is comparable to that of the Bovec sheep, and the milk of both breeds contains a similar proportion of protein and fat. Consequently, this amendment does not affect the final characteristics and organoleptic properties of ‘Bovški sir’.

2. Amendment

The sentence ‘“Bovški sir” is made in the form of a round wheel 20 to 26 cm in diameter, 8 to 12 cm in height and weighing between 2,5 and 4,5 kg.’ is replaced by the sentence ‘“Bovški sir” is made in the form of a round wheel 17 cm to 26 cm in diameter, 8 cm to 12 cm in height and weighing between 1,8 kg and 4,5 kg.’

The amendment concerns the lowering of the lower limit of the diameter of the wheel from 20 cm to 17 cm and of the lower weight limit from 2,5 kg to 1,8 kg.

Tourism has become one of the fastest growing industries in the Soča Valley in recent years, which has led to a marked increase in demand for ‘Bovški sir’, resulting in a change in the pattern of sales. Customers mostly prefer to buy ‘Bovški sir’ directly from producers in the form of whole cheeses, which explains the high demand for lighter cheeses. The change in the size and weight of wheels of ‘Bovški sir’ thus allows producers to be more flexible in their production, as it enables smaller/lighter wheels of ‘Bovški sir’ to be produced, thereby meeting customer demand.

3. Amendment

The sentence ‘Normal ripeness for consumption: at least 60 days’ is replaced by the sentence ‘Normal ripeness for consumption: at least 45 days’.

The change concerns a reduction, from 60 days to at least 45 days, in the time required to reach normal ripeness for consumption.

The reduction in the weight and size of ‘Bovški sir’ has also reduced the ripening time of the cheese, as smaller cheeses ripen faster and become ripe for consumption after 45 days.

This time reduction affects neither the natural maturation processes nor the final characteristics of the product.

5.2. Production method

1. Amendment

The first sentence of point 3.2.1 (Preparation of milk for cheesemaking) of the specification, which states that ‘At least 80 % of the sheep’s milk must be produced by sheep of the native Bovec sheep breed’, is replaced by the sentence ‘At least 80 % of the sheep’s milk must be produced by sheep of the native Bovec sheep breed and its cross-breeds (such as the improved Bovec sheep).’

That amendment concerns amendment 1 in section 5.1. (Description of product).

2. Amendment

In Chapter 2 (Outline of the technical production process for ‘Bovški sir’), point 11. (Ripening) is amended as follows: ‘The cheese is fit for consumption after at least 45 days of ripening.’

In points 3.2.8 (Cheese ripening) and 3.2.9.1 (Assessment of cheese), the ripening time of the cheese is corrected from ‘60 days’ to ‘45 days’.

That amendment concerns amendment 3 in section 5.1. (Description of product).

5.3. Link

Amendment

In point 5.1.3.2 of the specification (Milk production) the existing text ‘The milk that is processed into “Bovški sir” is obtained from milking sheep of the native Bovec breed (described in more detail below)’ is replaced by ‘The milk that is processed into “Bovški sir” is obtained from milking sheep of the native Bovec breed (described in more detail below) and cross-breeds thereof such as the improved Bovec sheep – a cross between the native Bovec sheep and the East Friesian sheep, a breed that is exceptionally fertile and has a very high milk yield. The Bovec sheep was cross-bred in order to improve its milk yield.’

That amendment concerns amendment 1 in section 5.1. (Description of product).

5.4. Labelling

Amendment

In the specification, point 5.3 (‘Logo for “Bovški sir”’) is deleted.

This also affects the amendment to Point 3.2.9.2 (‘Labelling’), the first sentence of which states that ‘cheeses which meet all the requirements of the specification are marked with the producer’s name, the “Bovški sir” name and logo (shown below), the corresponding Community label and the national quality symbol.’ This sentence is replaced by the sentence ‘Cheeses meeting all the requirements of the specification must be labelled with the producer’s name, the “Bovški sir” name and the corresponding Community symbol.’

The logo for ‘Bovški sir’ belongs to the Društvo rejcev drobnice Bovške (Bovec sheep and goat breeders’ association). As producers of ‘Bovški sir’ are not obliged to be members of the association, it would be improper to require non-members to use the logo. If non-members wish to use the association’s logo, they can obtain it from the association.

5.5. Other

Amendment

Other – Assessment sheet

The table entitled ‘Minimum scores for each characteristic’ in point 5.2 (Assessment sheet for ‘Bovški sir’ after ripening) sets out the minimum number of points to be obtained by a cheese for external appearance, colour, paste, cross-section, aroma and taste. The minimum number of points for the external appearance, cross-section and aroma of a cheese in the table has been changed. The minimum score for external appearance is increased from 1,5 to 1,75, for the cross-section it is reduced from 2,5 to 2,0 and for the aroma of the cheese it goes up from 1,5 to 1,75.

The proposed amendments stem from the findings of multiannual organoleptic assessments of ‘Bovški sir’. The most significant problems that arose in the assessment concerned the cross-section of the cheese, as cheeses made from raw milk rarely have an ideal cross-section. There have been situations where certain cheeses could not be sold due to the score for the cross-section, even where all other characteristics scored highly.

The minimum score for external appearance has been increased, as the external appearance is also important and indicates the cheese’s consistency and cleanness and shows that the producer has taken proper care of it. The minimum score for aroma has also been raised, as this is the first indication that a cheese does not meet the requirements.

SINGLE DOCUMENT

‘Bovški sir’

EU No: PDO-SI-0423-AM01 – 2.9.2020

PDO (x) PGI ( )

1. Name(s) of PDO

‘Bovški sir’

2. Member State or Third Country

Slovenia

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.3 Cheeses

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

‘Bovški sir’ is classed as a hard full-fat cheese. It is made from at least 80 % raw sheep’s milk from the native Bovec sheep breed and its cross-breeds (such as the improved Bovec sheep), but it may also contain up to 20 % cow’s or goat’s milk. The round whole cheeses are 17-26 cm in diameter and 8-12 cm in height, weighing between 1,8 kg and 4,5 kg. The rind is firm, smooth and even, grey-brown to pale beige in colour. The sides are slightly convex and the edges slightly rounded. The paste is compact, elastic, dense, breaking cleanly, brittle but not crumbly. It is of a uniform grey-beige colour, with sparse, evenly-distributed eyes the size of a lentil and occasional small holes and cracks. The paste of more mature cheeses is more compact and more brittle. It has a distinctive full, intense, slightly piquant aroma and taste. Cheeses mature for between 45 days and two years. If cow’s or goat’s milk has been added, the taste and aroma are milder. ‘Bovški sir’ contains at least 60 % dry matter and 45 % fat in the dry matter.

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

‘Bovški sir’ is produced from raw sheep’s milk from the native Bovec sheep breed and its cross-breeds (improved Bovec sheep) or from a mixture of sheep’s, goat’s and cow’s milk. The proportion of goat’s or cow’s milk may not exceed 20 % of the total volume of milk. The production of ‘Bovški sir’ is limited to the period of the animals’ lactation, which coincides with the growing cycle of the pastures where the livestock graze. The major part of the basic feed ration during the animals’ lactation period is pasture, although this may also be combined with hay and silage. The basic ration must account for at least 75 % of the dry matter of the daily ration.

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

All steps in the production of ‘Bovški sir’, from the production of the milk to the production and maturing of the cheese, must take place in the identified geographical area.

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

—

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

Cheeses which meet all the requirements of the specification are labelled with the name of the producer, the protected name and the corresponding EU logo. The percentage of goat’s or cow’s milk, if used, must also be indicated. Producers may also indicate if the cheese was matured for more than one year, is organic or was produced in a mountain dairy.

4. Concise definition of the geographical area

The area where milk for ‘Bovški sir’ and the cheese itself are produced is defined to the north and west by the national border with Italy, from Mt Mali Mangart and Mt Veliki Mangart to the Učje border crossing. From the border, the perimeter of the area passes through Mt Mali Muzec and Mt Veliki Muzec, taking in the whole of Mt Božca to Na Vrhu, towards Hrib, through Pirovec, Mt Krasji Vrh, Mt Zaprikraj, Mt Zapleč as far as Mt Lopatnik and Mt Krn, Mt Mali Šmohor, Mt Bogatin, Vratca as far as Mt Lanževica, Mala Vrata, Velika Vrata, Travnik, Mt Malo Špičje and Mt Kanjevec, past Mt Triglav and Luknja to Križ, Mt Prisojnik, Mt Mala Mojstrovka, past Travnik to Mt Jalovec, Kotovo Sedlo, Mt Mali Mangart and back to the national border with Italy. The above border regions lie within the geographical area.

5. Link with the geographical area

‘Bovški sir’ is a product whose importance dates back several centuries. Archaeological findings show that people have lived in the Bovec area for thousands of years. It is therefore presumed that cheese-making developed in this mountainous region some three thousand years ago, at the same time as ironworking. The first records of Bovec date back to before 1174, while the first records of cheese in this area date to the 14th century. Land registers and other records from this era indicate that cheese was a valuable commodity, since farm taxes, fishing leases and so forth were calculated in quantities of cheese (Rutar, 1882). The name ‘Bovški sir’ (in Italian, Formaggio di Plezo vero) was first mentioned in a price list in the Italian town of Udine in 1756, which also shows that ‘Bovški sir’ fetched much higher prices than several other types of cheese. Methods of pasturing and cheese-making and the rules of the mountains were laid down in the Pašni red (pasture management regulations). Dr Henrik Tuma wrote an account of the Pašni red and the working day on Mt Zapotok above Zadnja Trenta Valley, before World War I, which was published in the Planinski Vestnik. This shows that the way of producing ‘Bovški sir’, taking technological progress into account, is much the same today as it was centuries ago. The high-altitude pastures and steep slopes mean that there is little space in the geographical area for intensive farming. The whole of the geographical area lies within the Natura 2000 area, and a substantial part of the geographical area is also within Triglav National Park. The geographical area is characterised by an Alpine-continental climate, partially influenced by the Mediterranean climate, which penetrates inland along the Soča River. Precipitation levels are high throughout the year (average levels for 1961-1990 in Bovec were 2 735 mm/year). Owing to the high surrounding peaks, some valleys receive no sunshine for up to two months of the year. Despite the abundant rainfall, drought and high winds on the thin soil regularly reduce the grass yield, making the area best suited to rearing sheep and goats.

‘Bovški sir’ is produced from sheep’s milk from the native Bovec sheep breed and its cross-breeds (the improved Bovec sheep). The Bovec sheep developed over the centuries in the upper Soča Valley and was named after the town of Bovec. The Bovec sheep breed is a distinctive dairy breed, and has a fine head structure and short ears. Down to the present day, breeding has been directed at the fundamental objective of developing adaptation to harsh grazing and rearing conditions, capacity to graze on high hill and mountain pastures, a placid temperament, longevity and resistance. The milk of Bovec sheep has a higher fat and dry matter content than that of the remaining dairy breeds of sheep in Slovenia, which influences both the yield of cheese and its taste. The improved Bovec sheep is the result of the breeding of the native Bovec sheep with the East Friesian sheep, which is exceptionally fertile and produces a very high milk yield. The native Bovec sheep was improved in order to obtain a breed of larger individuals which could produce more milk.

During the lactation period, dairy animals for the production of milk for ‘Bovški sir’ are grazed on pastures throughout the area. Animals are grazed in the traditional way, which is at the same time the only feasible option financially. This means that the feed during the period in which they produce milk for ‘Bovški sir’ is essentially fresh pasture, which contributes a great deal to the typical taste and aroma of ‘Bovški sir’. The altitude, climate and the geological composition of the soil all contribute to an exceptional diversity of flora on the pasture land. The geographical area features plants which are typical of Alpine, continental and Mediterranean areas.

Reference to publication of the product specification

https://www.gov.si/assets/ministrstva/MKGP/PODROCJA/HRANA/SHEME-KAKOVOSTI/SPECIFIKACIJE-EVROPSKA-KOMISIJA/Bovski_sir_specifikacija.pdf

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