Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2021/C 82/13)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘Queso Tetilla’/‘Queixo Tetilla’

EU No: PDO-ES-0088-AM02 – 16.9.2020

PDO (X) PGI ( )

1. Name

‘Queso Tetilla’/‘Queixo Tetilla’

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

Cheese made from the milk of cows of the Rubia Gallega, Friesian or Brown Alpine breeds or their crosses by means of a process comprising coagulation, cutting, draining and (optionally) washing the curd, moulding, pressing, salting and maturation and that has the following characteristics:

Physical characteristics:

— Shape: conical, concave-convex.

— Weight: 0,5 kg to 1,5 kg.

— Dimensions: the height is greater than the radius of the base and less than the diameter. Maximum: 150 mm (height and diameter of the base). Minimum: 90 mm (height and diameter of the base). A 10 % margin of tolerance is permitted for the maximum dimensions of the base of cheeses weighing more than 1 kg.

Organoleptic characteristics:

— Rind: noticeable, thin and elastic, less than 3 mm thick, straw yellow in colour, natural and without mould. The cheese may be put up for sale covered with a transparent, colourless anti-mould coating.

— Paste: uniform, soft, creamy and without holes or with a few small, regularly distributed holes; yellowish ivory in colour.

— Smell: mild, slightly acidic and reminiscent of the milk from which it comes.

— Flavour and aroma: milky, buttery, slightly acidic and slightly salty.

Physico-chemical characteristics:

— Percentage of fat in dry matter: minimum of 45 %.

— Percentage of dry matter: minimum of 45 %.

— pH: from 5,0 to 5,5.

— Water content expressed as a percentage of the fat-free matter (measured between 8 and 15 days after production): from 66 % to 72 %.

‘Queso Tetilla’ is a traditional non-geographical name that refers to the unique shape of the cheese, that of a female breast, with the physical characteristics described under this point.

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

a) Feed: grassland and forage crops in the production area are an important constituent of the cows’ diet. An important role is also played by extensive grasslands (pasture land and pasture with bushes), where the animals graze freely when conditions permit. Concentrated feed of vegetable origin is used as a supplement to cover the cows’ energy requirements. As far as possible, the raw materials from which it is produced originate in the defined geographical area.

b) Raw materials: ‘Queso Tetilla’ is made from cow’s milk; animal rennet or other coagulating enzymes expressly authorised for the production of this cheese; lactic fermenting agents: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and any such agents that do not alter the characteristics of the protected cheese and that are expressly authorised for the production of cheese covered by this protected designation of origin; salt and, optionally, calcium chloride. Authorisations are granted by the competent authority at the request of the applicant group. The competent authority may authorise the use of new coagulating enzymes and lactic fermenting agents after verifying that the resulting cheese has the characteristics specific to ‘Queso Tetilla’. The cheese is made from whole natural milk of cows of the Rubia Gallega, Friesian or Brown Alpine breeds or their crosses on holdings located within the defined geographical area. The milk must contain neither colostrum nor preservatives. No procedures to standardise the milk or processes that change its initial composition are permitted. It may not be mixed with milk not obtained from registered holdings or milk from breeds other than those specified in the specification.

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

Production of the milk, the preliminary operations to which it is subject and the production and maturation of the cheese must take place within the geographical area defined in point 4. All steps in production must therefore take place within the defined geographical area.

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

‘Queso Tetilla’ may be marketed only if the exterior of the rind shows the natural characteristics acquired during maturation.

The rind provides the cheese with a natural protective covering. The cheese is therefore sold without artificial packaging. However, ‘Queso Tetilla’ may be packaged provided that the packaging is such that it does not affect any of the physical, organoleptic or physico-chemical characteristics described in point 3.2, subject to verification by the inspection body that this is the case and subsequent authorisation of the packaging.

In addition, the cheese may be covered with a transparent, colourless anti-mould coating.

‘Queso Tetilla’ is dispatched by the cheesemakers whole. Cheeses weighing more than 0,7 kg may also be placed on sale in self-service outlets in halves, in which case the cheeses must bear two secondary labels, one on each side of the product, and two sets of all the other elements guaranteeing the authenticity of the product, so that, after cutting, both halves retain their identifying particulars.

Where the cheeses are to be sold in halves, since one of the faces of the half cheeses will lose the natural protective covering provided by the rind, the cheeses must be cut at the point of sale to the final consumer and the halves may be covered with a transparent food-grade film.

Cutting at the point of sale ensures that the product is displayed for sale in the artificial packaging (the film) for the shortest time possible and therefore the quality of the product is not affected.

The cheese may only be cut in half, since this preserves the unique shape of the cheese, that of a female breast, which is recognised by the consumer.

However, irrespective of its weight, ‘Queso Tetilla’ may be cut into portions of any size in retail outlets provided that cutting takes place in front of the consumer at the time of sale.

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

Cheeses with the protected designation of origin ‘Queso Tetilla’ must bear the specific label of the designation (secondary label), guaranteeing the product’s authenticity. The secondary label of each cheese must bear a unique alphanumeric serial number and the logo of the protected designation of origin ‘Queso Tetilla’, which is shown below:

In addition, the commercial labels of each producer must prominently bear the words ‘Denominación de Origen Protegida’ [Protected Designation of Origin] and ‘Queso Tetilla’ or ‘Queixo Tetilla’ and the European protected designation of origin logo.

In order to guarantee the product’s authenticity and ensure traceability, the secondary guarantee labels and the commercial labels bearing the reference to the protected designation of origin ‘Queso Tetilla’ must be affixed to the product at the producers’ premises and in such a way as to prevent their re-use.

As set out in point 3.5, cheeses intended for sale in halves must bear two secondary labels, one on each side of the product, and two sets of all the other elements guaranteeing the authenticity of the product, so that, after cutting, both halves retain their identifying particulars.

4. Concise definition of the geographical area

The milk and the cheeses covered by the protected designation of origin ‘Queso Tetilla’ are produced throughout the whole of the Autonomous Community of Galicia.

5. Link with the geographical area

Specificity of the geographical area

Galicia is characterised by low mountain terrain and an extensive river system. This mountain terrain and the prevailing Atlantic climate (marked by abundant rainfall) favour the development of pasture (both natural and cultivated) and high yields for forage and other crops. The high productivity obtained from the land allows intense livestock farming and, as a consequence, a large dairy products sector.

The human factor should also be stressed, both in milk production, based on family farms and still using traditional methods, and in cheesemaking, where age-old practices are used, although adapted to technological progress and statutory hygiene and food safety requirements.

Specificity of the product

Of the wide range of products that represent Galician gastronomy, ‘Queso Tetilla’ is one of those most identified with the region.

It is a soft cheese whose main organoleptic characteristics are its creaminess, its mild, milky smell, its mild, slightly acidic and slightly salty taste and its milky, buttery aroma, characteristics that together are reminiscent of the milk from which the cheese is produced. The cheese is highly soluble and easily digested.

Finally, a characteristic feature of the cheese is its unique shape, that of a female breast, from which it gets its name and which allows consumers to distinguish ‘Queso Tetilla’ on sight from other cheeses.

Causal link between the geographical area and the characteristics of the product

The geographical environment is ideal for the growth of extensive, top-quality pasture, the use of which has intensified over the past two decades. The significant quantity of this forage in the diet of Galician dairy herds and the plant species that form part of that diet (with a significant percentage of leguminous plants) affect the composition of the milk and the organoleptic and nutritional characteristics of the matured cheese, in particular its creaminess and the colour of the paste and the rind.

In addition, the milk is produced on family farms using rational stockfarming methods. The characteristics of these farms make the milk produced on them ideal for making this cheese.

The traditional production method, in which the know-how of the region’s producers, with their long experience of making this cheese, plays a decisive role, and which involves a short maturation period, gives the cheese its characteristic creaminess and mild taste.

Lastly, the unique shape of the cheese, that of a female breast, which the cheese acquires during moulding and pressing, is immediately recognised by consumers, who associate it directly with its origin in Galicia, where this unique cheese has exclusively been made since before the first written references to it in the 18th century. Subsequently, from the 19th century, written references to the cheese become common, both in general texts and in more specific scientific and technical works and texts on gastronomy. Of particular note, in view of its international nature, is the reference in O’Shea’s Guide to Spain and Portugal, published in London in 1889, which strongly recommends that travellers try the ‘unique Galician cheese, ‘queso de teta’, a typical product of Galician gastronomy’.

Reference to publication of the product specification

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

https://mediorural.xunta.gal/sites/default/files/produtos/en-tramitacion/QuesoTetillaPliego-condiciones-febrero_2020_final.pdf

(1) OJ L 179, 19.6.2014, p. 17.