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: 2007-08-04
Institutions: European Commission
Subjects: Czechia, cheese, designation of origin, labelling, location of production, product designation, product quality

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OTHER ACTS

COMMISSION

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

(2007/C 182/11)

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 from the date
of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘OLOMOUCKÉ TVARŮŽKY’

EC No: CZ/PGI/005/0399/19.10.2004

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1.

Responsible department in the Member State:

Name:

Úřad průmyslového vlastnictví

Address: Antonína Čermáka 2a

CZ-160 68 Praha 6 – Bubeneč

Tel.

Fax

(420) 220 383 111

(420) 224 324 718

E-mail:

posta@upv.cz

2.

Group:

Name:

Address:

Tel.

Fax

A. W. spol. s r. o.

Palackého 4
CZ-789 83 Loštice

(420) 583 401 211

(420) 583 445 127

E-mail:

awlostice@tvaruzky.cz

Composition: Producers/processors ( X ) Others ( )

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

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This application is for a derogation from Article 5(1) of Council Regulation (EC) No 510/2006 on the
ground that there is only one producer in the area. The requirements laid down in Article 2 of
Commission Regulation (EC) No 1898/2006 are fulfilled.

3.

Type of product:

Group 1.3: Cheese

4.

Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1 Name:

‘Olomoucké tvarůžky’

4.2 Descr iption: Olomoucké tvarůžky is a skimmed cheese which ripens under a smear layer and has a
typical smell. Its unique savoury, piquant flavour is the result of deep proteolysis during ripening,
under the influence of the surface microflora. The taste and flavour depend on the degree of ripening,
with the smell varying from slight to rather penetrating. The surface of the cheese is covered with a
golden to orange smear and the body is of cohesive consistency, semi-soft to soft, with a noticeably
lighter heart. The fat content does not exceed 1 % and the dry matter content is within the range of
34 % to 38 %. The cheese usually takes the form of short rolls, rings or sticks, as a rule weighing
about 20-30 g per piece, or of irregular pieces. Olomoucké tvarůžky is a table cheese.

4.3 Geographical area: The Haná region with Olomouc as its historical, geographical and economic

centre.

4.4 Proof of or igin: The whole manufacturing process of Olomoucké tvarůžky, from receipt of the
purchased raw material (skimmed sour curd) to packaging of the cheese, is always concentrated at a
single place in the Haná region. This is an indispensable requirement for the biotechnological method
of production. The fact that all subsequent stages of the manufacturing process are substantially biolo-
gical practically rules out any transport and/or handling of the unpacked cheese outside the manufac-
turing facility.

The production documentation contains records of the suppliers of every single batch of raw material,
of the manufacturing operations and of the purchasers of individual deliveries. Every package of the
product is labelled with the producer's name and address. This makes it possible to trace the whole
manufacturing process. The whole production process is under
the permanent supervision of
authorised inspection bodies.

4.5 Method of production: Olomoucké tvarůžky is produced from fat-free sour curd with a characteristic
crumbly structure, large tough grain and high level of acidity and biological activity. Production of
Olomoucké tvarůžky starts by purchasing curd. Then the curd is crushed and mixed and table salt is
added. Curd treated in this way is stored in silos, where it is kept in compact condition without air to
achieve the desired homogenisation. The curd mass is subsequently mixed with the ripening agents
(harmless lactic cultures) and acidity regulators and the soft curd mixture is ground to prepare it for
moulding.

The mixture is moulded to the required shape. The resultant semi-products are placed on grids that are
transferred to the ripening rooms. Under the combined effect of the ripening agents and the controlled
temperature and humidity of the environment, the surface of the semi-products ripens. This completes
the first ripening stage. Subsequent rinsing of the cheese creates the conditions for the second ripening
stage, during which the surface becomes covered by proliferating aerobic proteolytic microflora whose
enzymatic activity produces the golden yellow smear and gives Olomoucké tvarůžky its unique typical
taste, flavour and colour. Once the ripening stage is completed, Olomoucké tvarůžky is packed into
consumer packs and then into package sets.

4.6 Link: Production of Olomoucké tvarůžky in the Haná region has been documented since the late 15th

to early 16th centuries.

The high repute of Olomoucké tvarůžky is demonstrated, for instance, by a prize awarded at the first
Austrian Dairy Exhibition in Vienna in 1872 and by articles in many trade publications, for example
by J. Kux, Dr Klenze, Mair-Waldburg, Kněz, etc.

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‘tvargle’,

‘tvarůžky’,

Olomoucké tvarůžky, commonly called ‘syrečky’,
‘olomoucké’ etc., is ranked among
the best known original Czech cheeses. Its popularity and recognition are indisputable, as illustrated by
almost 18 000 web links and TV and radio broadcasts. According to research results published in
Readers' Digest in February 2005, Olomoucké tvarůžky ranks number 4 among ripening cheeses in terms
of consumption. Olomoucké tvarůžky can be bought in nearly every grocery and is on the menu in many
restaurants. An inexhaustible number of recipes for preparing it exist and even a special cook book.
The cheese is mentioned in every tourist guide and all other information about the area and is listed
among the gastronomic specialities on the official Czech websites. Information on Olomoucké tvarůžky
can be found in numerous encyclopaedias, e.g. Otto, Universum, Wikipedia or Vševěd. Olomoucké tvar-
ůžky even has its own museum in Loštice, the place where it has long been produced.

4.7 Inspection body:

Name:

Krajská veterinární správa pro Olomoucký kraj

Address: Tř. Míru 101

CZ-779 00 Olomouc

(420) 585 700 730

(420) 585 700 746

Tel.

Fax

E-mail:

kvsm@svscr.cz

4.8 Labelling: —