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
Date: 2006-06-24
Institutions: European Commission
Subjects: United Kingdom, cows’ milk cheese, designation of origin, location of production, product designation

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Official Journal of the European Union

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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

(2006/C 148/04)

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

Application for registration according to Article 5 and Article 17(2)

‘STAFFORDSHIRE CHEESE’

EC No: UK/0354/26.7.2004

PDO ( X ) PGI ( )

This summary has been drawn up for information only. For full details, interested parties are invited to
consult the full version of the product specification obtainable from the national authorities indicated in
section 1 or from the European Commission (1).

1.

Responsible department in the Member State:

Name:

Department for Environment, Food and Rural Affairs
Food Chain, Marketing and Competitiveness Division

Address: Area 4 C, 4th Floor

Nobel House
17 Smith Square
London, SWIP 3JR
United Kingdom

0207 238 6075

0207 238 5728

Tel.:

Fax:

e-mail:

Funda.Lancaster@defra.gsi.gov.uk

2.

Group:

Name:

Address:

The Staffordshire Cheese Company

Glenmore House
55 Rose Bank
Leek
Staffordshire ST13 6AG
United Kingdom

Tel.:

Fax:

01538 399733

01538 399985

e-mail:

JKnox1066@aol.com

Composition: Producers/processors ( X ) Other ( X )

3.

Type of product:

Class 1.3 — Cheese

(1) European Commission, Directorate-General for Agriculture and Rural Development, Agricultural Product Quality

Policy, B-1049 Brussels.

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4.

Specification (summary of requirements under Article 4(2))

4.1 N a me :

‘Staffordshire Cheese’

4.2 D e s c r i p t i o n : Staffordshire Cheese is made from milk from cows kept on Staffordshire farms. It has
a smooth, slightly crumbly texture which can be hard or semi-hard depending on the age of maturity
a pale cream colour and is creamy, fresh and lactic in flavour, it has a fat content ranging from 30-
35 % with the fat in dry matter making up between 48-51 %. The cheese is cylindrical in shape,
weighs 8-10 kgs and is sold cloth-bound.

4.3 G e o g r a p h i c a l a r e a : The County of Staffordshire in England

4.4 P r o o f o f o r i g i n : The milk and cream used for the cheese may be sourced from any Staffordshire
farm. Currently it is sourced from seven farms within the county of Staffordshire which are based
near the cheese production dairy. The milk tankers collecting the milk and cream have a specific
collection route and on-board computers which note the farm details, milk volume, milk temperature
and date of collection. The producer has a cheese process record compiled from the Dairy Farmers of
Britain (DFB — a large dairy farmers' co-operative through which the milk for the Staffordshire
cheese is brought) this includes a delivery note, which links back to the dairy farm and forward to the
final pressed cheese in the maturing room. When the tanker delivers milk to the Staffordshire Cheese
Company, the on-board computer generates a delivery note giving milk volume, tanker route number,
milk temperature and delivery date. The co-operative has a central computer system called 'Core milk
system' into which all milk tankers download information daily, including tanker route, farm collec-
tion point and chemical and bacterial analysis of the milk collected.

The Food Standards Agency's Food Safety Workbook is a documented record of the food safety
management system. As well as covering the quality assurances given by the suppliers of raw ingredi-
ents used in making the cheese it also covers the traceability of the cheese once it leaves the produc-
tion site. If the cheese is sold whole, the manufacturing date is on the invoice, if it is sold in portions
it has on the label the packing date, which links back to the processing record for the manufacturing
details. This is covered by the maintenance of batch and stock records, sales invoices and details of
customers.

4.5 M e t h o d o f p r o d u c t i o n : Fresh raw milk from farms within the county of Staffordshire is held
overnight at a chilled temperature of 0-5 °C. On day two, Staffordshire cream (also sourced from
farms within the county) is added to the milk and stirred in for 15 minutes. This milk/ cream mixture
is pasteurised at 72-75.5 °C for 15-20 seconds. The mixture is then pumped into a cheese vat and a
temperature of 32.5- 35 °C achieved. At 28 °C 0.2-0.4 % mixed starter cultures containing strains of
lactococcus lactis subsp.cremoris, lactocuccus lactis subsp. Lactis and lactocuccus lactis subsp. Dioce-
tylactis. are added to the milk for acid development and flavour.

After 60 to 75 minutes of ripening at 32.5 °C, rennet is added at the temperature of 31-33 °C. The
rennet coagulation takes 45-50 minutes and is tested by hand before cutting.

Curd will then be firm with a clean break. After 35-45 minutes the curd is then cut the length of the
vat and across the vat with a vertical knife, and then cut with a horizontal knife in the same manner.
This takes 20 minutes.

The curds are then stirred at 30-32 °C for 40 minutes. They are then settled and the whey is drawn
through a sieve at the end of the vat for 35 minutes. At the completion of the whey-off, the acidity
will be 0.29 % lactic whey. The curds are then broken every 15 minutes over a period of 45 minutes.
Acidity at first break is 0.39 %, at second break 0.45 % and at the final break 0.53 % lactic acid.

The curds are then broken by stainless steel peg mill. 2.5 % salt is added to the curds during milling.
The salt is mixed in by turning the curds with a food-grade plastic shovel once and by hand three
times. The cheese is only turned 4 times in total as any more would dry out the curds.

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Then the salted cheese curds are hand filled to muslin cloth-lined stainless steel moulds. The cloths
have sewn in circular bases, and the moulds are specially made for whey drainage and cheese shape.
The cheeses are then pressed at 2lbs per square inch at 21-25 °C overnight. After pressing, the cheese
cloth smoothly covers the surface of the cheese. The cheeses are stored on shelves at 7-10 °C, turned
daily for one week and weekly thereafter. The mild cheese is ripe in 2-4 weeks, but can be matured
for up to 12 months.

4.6 L i n k : The origins of the cheese can be linked back to the Cistercian monks who settled in Leek, Staf-
fordshire in the 13th century. These Monks led a life of prayer, study and work. The monks set out to
be self-sufficient and were agriculturalists, potters, bakers, brewers, cheesemakers and printers. They
brought their cheesemaking skills to the region with them. Staffordshire Cheese continued to be
produced until the advent of the Second World War, when the central milk gathering policy by the
Milk Marketing Board spelt the end of many English regional cheeses. This application therefore repre-
sents the revival (by an artisan cheesemaker co-operating with local farmers) of this traditional cheese
lost, as so many were, to wartime food supply policy. The revived cheese is establishing its reputation
amongst retailers and consumers.

The county of Staffordshire has a warm, wet, westerly climate and a carboniferous limestone terrain,
producing lush grazing pasture which produces the creamy milk that gives the cheese its character.
The soil has a natural aptitude for producing a fine herbage of grass (neighbouring counties of
Cheshire and Derbyshire have a higher rainfall and temperature in comparison to Staffordshire). The
properties of this grass are essential to the nature of the Staffordshire cheese. All milk and cream used
to make the Staffordshire cheese are produced from cows grazing on this pasture. In winter the cows
are fed mainly on grass silage and maize silage which comes from Staffordshire soil, with a small
amount of concentrates to boost protein in the diet.

Staffordshire is neighboured by Cheshire and Derbyshire. Cheshire has a higher rainfall and tempera-
ture in comparison to Staffordshire. The land area has a high rock salt and saline (salt solution)
content which is a considerable difference in comparison to the carboniferous limestone terrain of
Staffordshire. The main cheese of Cheshire County is the Cheshire Cheese which is highly acidic and a
very crumbly product.

The other nearest county to Staffordshire is Derbyshire where Stilton and Derby Cheese are made,
these cheeses are very different to the Staffordshire cheese with the penicillium Rocquforti of Stilton
and the smooth textured Derby which is more like a softer textured form of Cheddar.

Staffordshire Cheese differs from other varieties of cheese made in surrounding counties because of
the distinctive nature of the cows diet, the mixture of starter cultures used and the size of the cloth
bound cheese which creates a particular type of body and texture in the final product. The cheese is
re-establishing its reputation with consumers and retailers. It is sold at farmers' markets, farm shops,
local delicatessens and by mail order.

4.7 I n s p e c t i o n b o d y :

Name:

Staffordshire County Council Trading Standards Service

Address: 24 Horninglow Street

Burton on Trent
Staffordshire DE14 1PG
United Kingdom

Tel.:

Fax:

e-mail:

–

–

–

The inspection body is an official public body conforming to the principles of the EN 45011 stand-
ard.

4.8 L a b e l l i n g : The approved PDO symbol will be used at point of sale, or on any packaging containing

the product.

4.9 N a ti ona l r e q u i r e me nt s: –