EN Official Journal of the European Union C 255/10

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2008/C 255/10)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9

‘QUESO MANCHEGO’

EC No: ES/PDO/117/0087/06.11.2006

PGI PDO X

1. Heading in the specification affected by the amendment

Name X Description X Geographical area X Proof of origin Method of production Link X Labelling X National requirements X Other (inspection body)

2. Type of amendment(s)

Amendment to single document or summary sheet X Amendment to specification of registered PDO or PGI for which neither the single document nor summary sheet has been published Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) Temporary amendment to specification resulting from imposition of obligatory sanitary or phyto-sanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendment(s)

3.1. Description

Technological progress over recent years and the updating of legislation have led to improvements in analysis techniques that make them more accurate and reliable and therefore changes have been made to the parameters for ‘Queso Manchego’.

The organoleptic properties associated with the texture of ‘Queso Manchego’ are achieved with a suitable ageing period and therefore the ageing period for cheeses weighing less than 1,5 kg is reduced and a maximum ageing period of two years is introduced to preserve the organoleptic properties of this type of cheese.

The minimum fat content is increased from 6 % to 6,5 %. The countless analyses carried out by dairies and the Regulatory Board's laboratory show that the average fat content is more than 7 %.

The determination of macroscopic impurities and the reductase test using methylene blue are outdated analysis techniques.

The term ‘useable dry matter’ is introduced to replace the term ‘total dry matter’, because this is more useful for assessing the suitability of milk for processing into cheese.

The new control parameter of density is introduced among the analytical characteristics of the milk. The density of milk is closely related to its physico-chemical composition.

The dimensions of the product are amended, since over the years the PDO has been in place there has been a demand for smaller cheeses from a significant sector of the market.

The minimum pH for the cheese is reduced to 4,8 on the basis of scientific studies showing that this is a typical value found in analyses of this type of cheese.

The laboratory of the inspection body currently uses electrophoresis to analyse the mix of milk and cheese. Over the years, this officially recognised technique has been found to be rapid and reliable.

The words ‘Cholesterol limit: 98 % of the sterol fraction of the unsaponifiable matter’ are deleted. The methods used today are more sophisticated and more reliable and there is therefore no point in maintaining this analysis method.

Over the years and with the production and development of the ‘Ficha de Cata del Queso Manchego’ (Queso Manchego Profile Sheet), there has been a reorganisation of the characteristics of the product protected by the Designation of Origin with stricter requirements as regards the organoleptic properties given in the original specification.

Four years ago, a points system was introduced. The changes made to the descriptions of organoleptic properties reflect the development in the vocabulary of organoleptic analysis over the last few years.

3.2. Geographical area

The production area has been updated to take account of the fact that ‘municipalities’ have become ‘local authority areas’.

This change has brought the inclusion of new local authority areas that were previously districts of municipalities and as such already included in the production area.

With the new recognition, unless these local authority areas are expressly included they will be outside the production area, although they have always been recognised within the corresponding municipality since they have always fulfilled the conditions laid down.

3.3. Elements guaranteeing that the product originates in the area

The practice of affixing the casein label on the rind of the cheese is introduced, since this is one of the main means of identification and control.

This is the ‘finger print’ of ‘Queso Manchego’. Each cheese has a unique casein label and serial number. It is impossible to transfer a label from one cheese to another, because on removal it becomes unusable.

3.4. Inspection body

The inspection body is amended to meet the requirements of Article 10 of Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs.

3.5. Labelling

The product's image has developed over time to take account of various requirements and suggestions. The current logo shows the characteristic marks on the surface of the cheese and a flock of sheep, the source of the raw material for the cheese.

3.6. National requirements

The updated legislation on protected designations of origin and protected geographical indications repeals the previous legislation referred to in the application for registration and this section must therefore be amended accordingly.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘QUESO MANCHEGO’

EC No: ES/PDO/117/0087/06.11.2006

PGI PDO X

1. Name

‘Queso Manchego’

2. Member State

Spain

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 point 1 applies

Pressed cheese made from milk of ewes of the ‘Manchega’ breed, aged for a minimum of 30 days for cheeses weighing up to 1,5 kg and from 60 days up to a maximum of two years for larger cheeses.

‘Queso Manchego’ can be made with either pasteurised or raw milk. In the latter case, the label may bear the word ‘Artesano’.

‘Queso Manchego’ is a fat cheese with the following physical properties after ageing:

— shape: cylindrical with smooth sides,

— maximum height: 12 cm,

— maximum diameter: 22 cm,

— diameter/height ratio: between 1,5 and 2,2,

— minimum weight: 0,4 kg,

— maximum weight: 4,0 kg.

The physico-chemical properties of the cheese are:

— pH: 4,8 to 5,8,

— dry matter: minimum 55 %,

— fat content: minimum 50 % of the dry matter,

— total protein in dry matter: minimum 30 %,

— sodium chloride: maximum 2,3 %.

Characteristics of the paste:

— consistency: firm and compact,

— colour: from white to ivory-yellow,

— aroma: lactic, intensely acidic and persistent, developing spicy notes and long overall persistence in cheeses that have been well aged,

— flavour: slightly acidic, strong and flavoursome, becoming spicy in cheeses that have been well aged. Pleasant and distinctive aftertaste produced by the milk of ewes of the ‘Manchega’ breed,

— appearance: small, unevenly distributed eyes, although these are sometimes not present,

— texture: low elasticity, buttery, slightly floury; can become granular in very well aged cheeses.

The microbiological limits are as follows:

— Escherichia coli: maximum of 1 000 colonies/gram,

— Staphylococcus aureus: maximum of 100 colonies/gram,

— salmonella: absence in 25 grams,

— listeria: absence in 25 grams.

Slightly acidic, strong and flavoursome, with the flavour becoming spicy in cheeses that have been well aged. Pleasant and distinctive aftertaste produced by the milk of ewes of the ‘Manchega’ breed.

3.3. Raw materials (for processed products only)

‘Queso Manchego’ cheese is made from milk of ewes of the ‘Manchega’ breed, natural rennet or other authorised coagulation enzymes and sodium chloride.

The milk must not contain colostrum, medicinal products or any other impurities that might have a negative impact on the production, ageing or conservation of the cheese or on its hygiene and sanitary conditions.

‘Queso Manchego’ can be made with either pasteurised or raw milk. In the latter case, the label may bear the word ‘Artesano’.

The analytical characteristics of the cheese are as follows:

— fat content: 6,5 % minimum,

— lactose: 4 % minimum,

— proteins: 4,5 % minimum,

— useable dry matter: 11 % minimum,

— acidity (DORNIC): 30° maximum,

— density: 1,034-1,040 kg/l,

— freezing point: ≤ – 0,550 °C.

3.4. Feed (for products of animal origin only)

Manchega sheep graze throughout the year on the natural resources of the area, When in the fold, their diet is supplemented with concentrated feed, hay and by-products.

As regards sheepfarming, mention should be made of the pastures that occupy the clearings in the scrub. This annual pasture is composed of Medicago minima, Scorpirus subillosa, Astrafalus stella, Astrafalus sesamus, etc.

The so-called ‘madajales’ are the most valuable pasture for sheep. These are composed of bulbous meadow grass and significant quantities of legumes, such as Medicago rigidula, Medicago lupulina, Medicago truncatala, Trigonella polyderata, Coronilla scorpoides, etc.

Deep, cooler soils can produce ‘fenelares’, dense pasture with a predominance of perennial and biennial plants, the appearance of which is dominated by the grass Bracnypodium phoenicoides.

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

—

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

Cheeses protected by the ‘Queso Manchego’ Designation of Origin may be dispatched and placed into circulation by dairies and registered undertakings only in packaging of a type that does not affect their quality.

‘Queso Manchego’ is always marketed with the rind, which may have been washed.

‘Queso Manchego’ may also be coated in paraffin, covered with legally authorised inactive transparent substances or dipped in olive oil, provided that the rind maintains its natural colour and appearance and the casein label can be read.

Under no circumstances may substances be used that turn the rind black.

‘Queso Manchego’ may be marketed in portions, sliced or grated, provided that it is packaged and its origin can be identified. This operation may be carried out outside the area of origin by undertakings that have accepted and comply with the agreed protocol so as to guarantee the operations undergone by ‘Queso Manchego’ and ensure its traceability.

Packaging must comply with current legislation.

3.7. Specific rules concerning labelling

Labels must bear the following wording: ‘Denominación de Origen “Queso Manchego”’ (‘Queso Manchego’ Designation of Origin). When the cheese is made with raw milk, this can be indicated on the label by means of the word ‘Artesano’.

The marketed product bears a numbered secondary label issued by the Regulatory Board and affixed in registered undertakings in such a way that it cannot be reused and every piece of ‘Queso Manchego’ has on one of its faces a casein label with a serial number, affixed at the moulding and pressing stage.

4. Concise definition of the geographical area

The following local authority areas are covered by the ‘Queso Manchego’ Designation of Origin: 45 in the Province of Albacete, 84 in the Province of Ciudad Real, 156 in the Province of Cuenca and 122 in the Province of Toledo.

The following areas have been incorporated: Alcoba de los Montes and El Robledo in the Province of Ciudad Real, Albadalejo del Cuende, Villarejo de la Peñuela, Villarejo-Sobrehuerta and Villar del Horno in the Province of Cuenca.

5. Link with the geographical area

5.1. Specificity of the geographical area

The geographical area of La Mancha is located in the southern part of the central plateau of the peninsular and is characterised by a low relief descending to the Atlantic.

La Mancha is a high plain with limy-clayey soils and its pastureland has lime and loam-rich substrates.

The area has an extreme climate and experiences wide oscillations characteristic of a continental climate, with very cold winters and hot summers. The temperature occasionally reaches 40 °C, sometimes varying by 20 °C over the course of a day and 50 °C over the year. Precipitation is scant, making the region one of the more arid areas of Spain, its extremely dry environment having a relative humidity of around 65 %.

The Manchega breed is the best adapted to the area's soil and weather conditions.

5.2. Specificity of the product

A pressed cheese with a hard rind and a firm and compact paste, a colour that varies from white to ivory-yellow, an intense and persistent aroma, a slightly acidic, strong and flavoursome taste and a buttery, slightly floury texture with low elasticity.

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 area's soil and climatic conditions have had a great influence on the processes of natural selection that have made the Manchega breed of sheep the breed best adapted to the area and producing a milk that gives ‘Queso Manchego’ its characteristic colour, aroma, flavour and texture.

Cheese has been made with milk from ewes of the Manchega breed since time immemorial and over the centuries manufacturing techniques have aimed to optimise the qualities of this traditional La Mancha cheese.

Reference to publication of the specification

Consejería de Agricultura. Denominaciones de Origen. Resolución de 2 de octubre de 2006, Consejería de Agricultura por la que se adopta decisión favorable sobre solicitud de modificación de pliego de condiciones de la Denominación de Origen Protegida Queso Manchego. D.O.C.M. no 209 de 10 de octubre de 2006. Pág. 20695.

Published in the Official Gazette of Castile-La Mancha No 209 of 10 October 2006.

http://www.jccm.es/cgi-bin/docm.php3

(1) OJ L 93, 31.3.2006, p. 12.