Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2004/C 88/04)

This publication confers the right to object to the application pursuant to Articles 7 and 12(d) of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in a Member State, in a WTO member country or in a third country recognized in accordance with Article 12(3) within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO (x) PGI ( )

National application No: 112/02

1. Responsible department in the Member State Name: Instituto de Desenvolvimento Rural e Hidráulica

Address: Av. Afonso Costa, n.o 3, P-1949-002 Lisboa

Tel. (351) 218 44 22 00

Fax (351) 218 44 23 16

2. Applicant group 2.1. Name: ESTRELACOOP - Cooperativa de Produtores de Queijo Serra da Estrela, CRL

2.2. Address: Rua Miguel Bombarda, n.o 20, P-6360 Celorico da Beira

Tel. (351) 271 74 13 21

Fax (351) 271 74 33 21

2.3. Composition: Producer/processor (x) Other ( )

3. Type of product: Class 1.4 - Other products of animal origin (milk products)

4. Specification (Summary of requirements under Article 4(2)

4.1. Name: "Requeijão Serra da Estrela"

4.2. Description: Serra da Estrela curd cheese is the product obtained by precipitation or coagulation by heat of the proteins contained in the whey resulting from the manufacture of Serra da Estrela cheese - PDO. Raw milk obtained from sheep of the breeds Bordaleira Serra da Estrela and Churra Mondegueira, drinking water and occasionally, in very special and duly authorised circumstances, milk from goats of the Serrana or Jarmelista varieties of the Serrana breed may be added to the whey. Serra da Estrela curd cheese takes the form of a creamy and slightly lumpy mellow and uniform white mass. It is moulded by its container (roughly a cylinder with an irregular base) and weighs between 150 and 400 grams per piece. It is consistent, uniformly creamy, easy to cut and white in colour. The taste and odour are agreeable and it melts in the mouth. In chemical terms, it contains 55 % to 60 % water, 19 % to 20 % protein, 18 % to 20 % fat and 1 % to 1,5 % ash (minerals). It was traditionally wrapped in a cabbage leaf and had to be eaten before the leaf wilted. Nowadays, to comply with health rules and because this is a highly perishable product sensitive to microbiological contamination, it is packed in the region of origin and put up for sale in appropriate wrapping (sheets of vegetable paper) which are harmless and inert.

4.3. Geographical area: Because of the soil and climatic conditions and the know-how required to produce the raw material and process it into the product using local, correct and consistent methods and because the product is obtained from Serra da Estrela cheese - PDO, the geographical area of production of milk and whey and for obtaining and packaging Serra da Estrela cheese is the same as that for the cheese and so covers the same municipalities: Carregal do Sal, Celorico da Beira, Fornos de Algodres, Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo and Seia; the parishes of Carapito, Cortiçada, Dornelas, Eirado, Forninhos, Pena Verde and Valverde in the municipality of Aguiar da Beira; the parishes of Anceriz, Barril do Alva, Cerdeira, Coja, Pomares and Vila Cova do Alva in the municipality of Arganil; the parishes of Aldeia de Carvalho, Cortes do Meio, Erada, Paul, Sarzedo, Unhais da Serra and Verdelhos in the municipality of Covilhã; the parishes of Aldeia Viçosa, Corujeira, Cavadoude, Faia, Famalicão, Fernão Joanes, Maçainhas de Baixo, Meios, Mizarela, Pêro Soares, Porto da Carne, São Vicente, Sé, Seixo Amarelo, Vale Amoreira, Trinta, Vale de Estrelas, Valhelhas, Videmonte, Vila Cortez do Mondego and Vila Soeiro in the municipality of Guarda; the parishes of Midões, Póvoa de Midões and Vila Nova de Oliveirinha in the municipality of Tábua; the parishes of Canas de Santa Maria, Ferreirós do Dão, Lageosa Tonda, Lobão da Beira, Molelos, Mosteiro de Fráguas, Nadufe, Parada de Gonta, Sabugosa, São Miguel de Outeiro and Tondela in the municipality of Tondela; the parishes of Aldeia Nova, Carnicães, Feital, Fiães, Freches, Santa Maria, São Pedro, Tamanhos, Torres, Vila Franca das Naves and Vilares in the municipality of Trancoso and the parishes of Fragosela, Povolide, São João de Lourosa and Loureiro de Silgueiros in the municipality of Viseu.

4.4. Proof of origin: The sheep and goats' milk may be obtained only from farms within the geographical area which are subject to inspection. The flocks of local breeds of sheep and goats are also inspected with particular regard to breed, feeding, handling, health and milking. The production premises must also be located in the geographical area for the production, manufacturing and packaging of Serra da Estrela cheese. The whole production process from the sheep breeds to their handling and including the transport of the milk, the manufacturing of Serra da Estrela cheese, the collection of the whey, the addition of the remaining raw materials and production of the curd cheese, its packaging and labelling are duly registered and subject to checks by the appropriate Private Inspection and Certification body. Each unit of Serra da Estrela curd cheese marketed may also be traced back in full to the farm where the milk was obtained.

4.5. Method of production: Serra da Estrela curd cheese is manufactured from the whey of Serra da Estrela cheese - PDO, the main raw material. If the cheese is made with salt in the milk, between 10 % and 20 % of water is added to the curds obtained to soften its taste. These are then placed near to a heat source and the water driven off slowly with constant one-way stirring until a temperature of 82 °C is reached. In some plants, sheep's milk is added at this point in a proportion of up to 18 % of the quantity of curd cheese. A few producers also add a small percentage of milk from goats of the Serrana and Jarmelista varieties of the Serrana breed. This must be expressly authorised by the Producers' Group and be mentioned on the label. After stirring, the temperature quickly rises to 96 °C, at which point the proteins (lacto-albumin and lacto-globulin) precipitate by coagulation, forming "flakes". They are then removed by skimming or sieving. Traditionally, these flakes were collected in small baskets made of thin chestnut branches, also known as "açafates", to be separated from the "sorelho". The curd cheese is then ready for eating. Nowadays the flakes are collected in a container which, although it has the same shape, is made of harmless inert material. After the "sorelho" has been separated, the curd cheese is immediately wrapped in vegetable paper as described in 4.2.

Serra da Estrela curd cheese must be prewrapped at its place of origin (in the cheese plant where it is produced) in order to:

- retain the typical features of the product and guarantee that it is genuine and of a high quality - Serra da Estrela curd cheese is a fragile product which is perishable for microbiological reasons. Any handling results in a deterioration in its microbiological features and taste. Left unwrapped, it dries out easily, becoming a dry, friable, yellowish lump. The packaging of origin avoids Serra da Estrela curd cheese being mixed or confused with other milk coagulates of inferior quality,

- ensure that it is traceable and allow inspections - the packaging of origin normally allows Serra da Estrela curd cheese to be sealed with its own certification label attached to both ends so that it cannot be opened and the contents replaced without the consumer knowing. The numbered label is also a key feature in making the product fully traceable.

4.6. Link: Since time immemorial agriculture and stock-raising have contributed much of the wealth of the municipalities which make up the Serra da Estrela region. Sheep-rearing using animals suitable for both meat and milk is particularly important and constitutes an important addition to agricultural holdings and the local economy. This activity yields products which, although coming from the same source, differ from each other and complement the economy of the serra: Borrego Serra da Estrela - PDO, Serra da Estrela cheese - PDO and Serra da Estrela curd cheese - DO. Portugal has proof of the manufacture and consumption of cheese and curd cheese in the region of the Montes Hermínios (the present Serra da Estrela) from the time when the Romans occupied the Iberian Peninsula. In a mountain region with few natural resources the need to make full use of milk has always been a basic necessity for producers so it is not surprising that the applicant Group is the same as that for Serra da Estrela cheese. The history of Serra da Estrela curd cheese is fully documented and its traditional presentation in small straw baskets and wrapped in cabbage or mulberry leaves is well known. The art of producing Serra da Estrela curd cheese is regarded as a cultural asset of the geographical area of production since its characteristics are readily apparent and acknowledged by those living there and its usual consumers.

Since this is one of the regions with the largest flocks of sheep and goats of specific breeds typical of this forestry and pastoral region with its particular climate, it is easy to establish the link between the region and its curd cheese. The specific features of this product arise from natural factors - the breeds of animals (Bordaleira Serra da Estrela and Churra Mondegueira sheep and, when appropriate, Serrana goats), specific pastures and climatic conditions not found elsewhere in Portugal - resulting in sheep's milk with particular characteristics. The development of the art and know-how of producing sheep's cheese using as a coagulant thistles (Cynara cardunculus) also found in the region, results in whey with unique features, which has a considerable influence on the quality of Serra da Estrela curd cheese.

The manufacture of cheese, butter and curd cheese has provided the region with much of its food and, because of the combination of environmental conditions and the excellent quality of the raw materials, the cheese has become internationally famous for its excellent nutritional qualities and its widely appreciated taste. As far as Serra da Estrela curd cheese is concerned, it is not only the economic value derived from making use of whey from the manufacture of cheese but also acknowledgement of its substantial food value. Historically, whey has been used for a wide variety of purposes: as food in its natural state, or processed into curd cheese and butter, as a medicine in special diets for certain diseases and as animal feed. (Hippocrates, 460 years before Christ, advised its consumption in large quantities over long periods). Motta Prego, in his work on butter and cheeses of 1906 noted that Beira exported mainly cheese and wool and had oil and wine for consumption. Poor people lived off their flocks, with maize soaked in whey providing their basic food, particularly for children. While, in the past, whey derived from the production of Serra da Estrela cheese, either on its own or in soups of corn, rye or mixed cereals served in most cases to stave off the hunger of tribes of children from the poorest families in the region, today, since it is product with a high protein and low fat content, it is well appreciated as the final course of a meal or a comforting late-afternoon snack. It may be eaten alone, in milk or coffee, mixed with honey or pumpkin jelly with or without pieces of walnut, hazelnut or almond. Serra da Estrela curd cheese is well known among consumers who, irrespective of the form in which they consume it, do not hesitate in associating it with its region of origin. In short, it is easy to establish a vital link between sheep of the breeds local to the region, its pasture lands, which are typical in terms of soil and climate, they type of milk produced, the know-how of the shepherds and cheese-makers and the quality features of the final product: Serra da Estrela curd cheese.

4.7. Inspection body Name: Beira Tradição - Certificação de Produtos da Beira, LDA

Address: Urbanização Auto Mecânica, n.o 8, r/c, P-6000 Castelo Branco

Tel. (351) 272 32 98 43

Fax (351) 272 32 98 43

4.8. Labelling: Compulsory: Requeijão Serra da Estrela - Denominação de Origem, list of ingredients, use-by date, quantity of liquid, name and address of the producer, batch, storage temperature, serially numbered quality mark and Certification Label showing the name of the product and the name of the certifying body.

4.9. National requirements: -

EC No: PO/00235/16.5.2002.

Date of receipt of the full application: 22 January 2004.