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: 2007-09-01
Institutions: European Commission
Subjects: Italy, 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 204/15)

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

‘CASATELLA TREVIGIANA’

EC No: IT/PDO/005/0348/02.06.2004

PDO ( X ) PGI ( )

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

1.

Responsible department in the Member State:

Name:

Ministero delle Politiche agricole, alimentari e forestali

Address: Via XX Settembre n. 20
I-00187 Roma

Tel.

Fax

(39) 06 481 99 68

(39) 06 42 01 31 26

E-mail:

qualita@politicheagricole.it

2.

Group:

Name:

Address:

Tel.

Fax

Consorzio per la tutela del formaggio Casatella Trevigiana

V.le Sante Biasuzzi, 20
I-31038 Paese (TV)

(39) 0422 95 14 80

(39) 0422 95 14 80

E-mail:

info@casatella.it

Composition: Producers/processors ( X ) Other ( )

3.

Type of product:

Class 1.3 — Cheeses

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

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4.

Specification:

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

4.1. Name:

‘Casatella Trevigiana’

4.2. D e s c r i p t i o n : A soft cheese obtained by curdling whole milk from the following breeds of cattle
only: Friesian, Pezzata Rossa and Bruna. When released for consumption, the cheese has the following
organoleptic properties: a soft consistency, glossy, slightly creamy, melts in the mouth and has a milky
white to creamy colour. Tiny, faint eyes may be apparent. The consistency of the cheese is such that
Casatella Trevigiana PDO cannot be classed either as a ‘spreadable’ or very creamy cheese.

The cheese has little to no rind, and the shape is the traditional cylinder.

It has a delicate, milky and fresh aroma.

The cheese tastes sweet and milky with slightly acidic veins.

— Chemical properties

— Moisture
content:

53-60 %

— Fat:

18-25 % on wet basis

— Protein:

> 12 % on wet basis

— Physical properties

— Shape:

Cylindrical

— Weight:

Large round: 1,8-2,2 kg
Small round: 0,25-0,70 kg

— Diameter:

Large round: 18-22 cm
Small round: 8-12 cm

— Heel:

Large round: 5-8 cm
Small round: 4-6 cm

4.3. G e o g r a p h i c a l a r e a : Milk used to produce Casatella Trevigiana PDO must be produced on farms
located inside the corresponding geographical area in the Province of Treviso and must be curdled,
matured and packaged within the same area.

4.4. P r o o f o f o r i g i n : Every stage in the production process must be monitored and a record made of
the inputs (products added) and outputs (products generated) at each stage. This, along with the compi-
lation of specific lists managed by the inspection body of the breeders, dairies and packagers, and noti-
fication of the quantities produced ensures product traceability. Any natural or legal person whose
name appears on those lists may be subject to checks by the inspection body, in accordance with the
terms of the specification and the corresponding monitoring plan.

4.5. M e t h o d o f p r o d u c t i o n : The specification also states that milk production and all stages of milk

processing must be carried out within the geographical area indicated in point 4.3.

Cows producing milk for the production of Casatella Trevigiana PDO must be fed on a diet comprising
at least 90 % of fodder from the area indicated in point 4.3. The following feedstuffs, which are not
typical of the production area, may not be used: fodder beet, fruit or residues from citrus or olive
processing, sainfoin or sulla, whole vegetables or residues of processing artichokes, cauliflowers, turnips
or tomatoes.

At least 60 % of the dry matter fed daily to lactating cattle must come from forage.

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When the milk is sent for processing, it must contain at least 3,2 % fat. The milk must not contain
conservatives and the use of beestings or milk from evidently diseased cows is prohibited. The milk
must be conserved on the farm by refrigeration. In any event, curdling must begin within 48 hours of
milking.

The milk may be pasteurised for between 15 and 25 seconds at a temperature of between 70 and
75 °C. It then undergoes the following processes: heating (coagulating at between 34 and 40 °C
temperature); acidification (by adding a starter culture indigenous to the geographical area set out in
point 4.3); coagulation (by adding liquid or powder bovine rennet for between 15 and 40 minutes);
first breaking of the curds (the curds are cut in the shape of a cross); resting (the curds are left to rest
for between 45 and 55 minutes to ensure more whey is released); second breaking of the curds (even
and thorough breaking to obtain granules the size of walnuts); stirring, extraction of the curds and
steaming (the mix is stirred for between 7 and 13 minutes to facilitate straining. Afterwards the curds
are extracted and placed in cylindrical moulds with perforated sides. The moulds are placed in a
steaming room for a variable period, depending upon the shape chosen. The temperature in this room
must be between 25 and 40 °C); salting (either in saline solution using sea salt at 16-20° Baume, at a
temperature of between 4 and 12 °C, or dry salting by spreading sea salt on the surface, or in a
boiler room with the addition of 0,8-1,2 % of sea salt); and lastly maturing (to be carried out in rooms
at 2-8 °C for 4-8 days, in the moulds, which are turned at least once every other day.

Casatella Trevigiana PDO must be packaged when released for consumption. Since Casatella Trevigiana
PDO is a highly perishable and delicate soft cheese, long journeys in its unpackaged state may under-
mine its organoleptic, chemical and physical properties and in particular may alter the length and type
of maturing.

Therefore to ensure that the product retains its typical qualitative properties, the delay between produc-
tion and packaging must be limited.

For this reason, packaging must be carried out within the production area to guarantee traceability and
control and to ensure Casatella Trevigiana PDO retains its specific features and chemical, physical and
organoleptic properties.

4.6. L i n k : The properties and qualitative characteristics of Casatella Trevigiana PDO stem from its local,
family-based and rural origins, artisanal developments in cheese-making techniques and the indigenous
bacterial strains selected in the production area. Specifically, the quality and distinctiveness of Casatella
Trevigiana PDO cheese are a direct product of the characteristics of the indigenous microbiotic flora
contained in the milk and of the temperatures and stages of processing using specially selected species,
strains and concentrations.

Recent studies show that the microbiotic flora selected within the defined area over the years contain
strains of bacteria other than thermophilic streptococci, the properties and metabolic activities of
which are key not only for the acidification process but also for contributing to the sensory properties
of the product such as the distinctive, slightly acidic taste of the mature cheese. Likewise, the presence
— though in a smaller concentration — of thermophilic lactobacilli, which have a higher proteolytic
activity, ensures that caseins are broken down, with the production of molecules or their precursors
that influence the consistency, maturity and taste of the cheese under conditions that are peculiar to
this specific area and irreproducible elsewhere. This cheese typical of the Province of Treviso is the
product of a longstanding tradition of home-made cheese production. Production techniques were
passed down by word of mouth and were based on very simple cheese-making methods. The true
origin is in the traditional dairies in the Province of Treviso, which were classed as ‘remote’ in 1962.

There are many written records testifying that Casatella cheese originates in the Province of Treviso.

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

Name:

CSQA Srl Certificazioni

Address: Via S. Gaetano, 74 — Thiene (VI)

Tel.

Fax

(39) 0445 36 60 94

(39) 0445 38 26 72

E-mail:

f.broggiato@csqa.it

The inspection body fulfils the conditions set out in standard EN 45011.

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4.8. Labelling: Casatella Trevigiana PDO cheese is identified by the label described below. At the top of
the label is a white letter ‘C’ in a circular field coloured in three shades of green. The bottom part of
the label contains the wording ‘Casatella Trevigiana’ in blue, centred underneath the upper circle. The
wording is in the ‘Carleton’ font, with the word ‘Casatella’ being twice as large as the word ‘Trevigiana’,
which is placed underneath and to the right of centre. At the left of the word ‘Trevigiana’ is the wording
‘Denominazione d'Origine Protetta’ (protected designation of origin) in blue and on three lines.

The indication ‘Denominazione d'Origine Protetta’ may be replaced by the acronym ‘DOP’ (PDO).

The proportions of the upper and lower parts of the label may not be changed and are set out in the
following logo. Technical details regarding the label are set out in the specification.

The label must be affixed to the external protective wrapping of the cheese and made up of material
that meets the legal requirements for packaging food products.

The external wrapping may not contain any promotional or misleading information.

The label may be used in promotional material and publications.

The size of the label must be proportional to the size of the packaging as follows: the size of the total
width of the wording ‘Casatella’ may not be less than 80 % of the diameter of the package.

Given the type of cheese, no information may be affixed directly onto the cheese.

The use of packaging containing the logo and wording as described is mandatory.