Publication of an amendment 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: 2010-06-22
Institutions: European Commission
Subjects: Italy, cheese, designation of origin, labelling, location of production, mode of production, product designation








C_2010162EN.01000701.xml










22.6.2010   


EN


Official Journal of the European Union


C 162/7





Publication of an amendment 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
2010/C 162/04
This publication confers the right to object to the amendment 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 according to Article 9


‘PECORINO SARDO’


EC No: IT-PDO-0117-0018-21.12.2000


PGI ( ) PDO ( X )

1.   Heading in the product specification affected by the amendment:








—





Name of product




—





Description of product




—





Geographical area




—







Proof of origin




—







Method of production




—





Link




—







Labelling




—





National requirements




—





Other (to be specified)




2.   Type of amendment(s):








—





Amendment to Single Document or Summary Sheet




—







Amendment to Specification of registered PDO or PGI for which neither the Single Document nor Summary 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 phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)




3.   Amendment(s):

3.1.   Proof of origin:

In order to ensure traceability and control, finished cheeses are marked with an ink stamp when they are released in the production zone. More specifically, a mark is applied to the surface of ‘Pecorino Sardo’ cheeses in the form of an indelible food ink stamp containing the initials of the PDO in capital letters (i.e. PS) followed by the initials ‘DOP’ (PDO) and an identification box for the producer printed on two lines separated by a narrow cone with a slightly rounded base representing a slice of cheese. Given the product's characteristics and the intermediate processing phases, the mark might no longer be visible. In this case, traceability shall be ensured by the label.
3.2.   Method of production:

It should be noted that the whole ewe's milk for use in the production of ‘Pecorino Sardo’ may be thermised or pasteurised.
Heat treatments were already in use by certain cheese producers before the Protected Designation of Origin was recognised and are designed to guarantee the wholesomeness of the product, to destroy pathogenic organisms and organisms inhibiting cheese production, to manage the ripening process with the micro-organisms typical of the product and to enhance the product from a taste, probiotic and nutritional standpoint.
It should be noted that the starter cultures used may contain species other than Streptococcus Thermophilus, providing they come from the area of origin. The Streptococcus Thermophilus species is to be considered as one of the microbe species present in the native microflora of the milk, but not the only one.
Conditions apply to the storage of both ‘dolce’ (mild) and ‘maturo’ (matured) ‘Pecorino Sardo’ in order to guarantee that the quality characteristics of the product are maintained for the consumer. Specifically, following the ripening process, the cheese may be kept at temperatures lower than those of the ripening process and it is moreover permitted to treat the crust of cheeses with oil and to apply anti-mould treatments and/or plastic film. The storage temperatures and the crust treatments apply after production has been completed and do not affect the organoleptic characteristics of the product, but rather help to preserve them during storage. In addition, it is forbidden to freeze or deep-freeze either type of cheese. The use of vacuum packs and plastic packaging for food is permitted.
3.3.   Labelling:

Specific rules apply to labelling.
Specifically, ‘Pecorino Sardo’ PDO cheeses must bear the logo of the designation in the outside ring of the label. The ring must be of a width of at least 2 cm and no more than 3 cm. Inside this ring, there must be between 12 and 24 ‘Pecorino Sardo’ PDO marks.
The length of this mark must be equivalent to 85 % of the width of the inside ring. The marks, positioned at equal angles to each other, are placed according to radial symmetry, with the points of the slices turned towards the outside.
No other symbols or wording should appear on the ring apart from the product mark and the logo.
The identification of individual ‘Pecorino Sardo’ PDO cheeses is supplemented by the existence of an adhesive mark, on which is printed the alphanumeric code identifying the individual cheese.
The precise identification of the cheese by its label meets the requirement of producers for a means of distinguishing the product in a uniform manner by making the designation's logo more visible and readily identifiable, while the alphanumeric code makes it possible to trace a given product in the market rapidly and, in addition to being a guarantee for consumers, facilitates inspection activities.
Conditions apply to the packaging of ‘Pecorino Sardo’. Once the maturing period has been completed inside the production area, ‘Pecorino Sardo’ may be packaged outside the Sardinia Region, both whole or in portions, and packaging may include the use of vacuum and modified-atmosphere packaging.
SUMMARY

COUNCIL REGULATION (EC) No 510/2006


‘PECORINO SARDO’


EC No: IT-PDO-0117-0018-21.12.2000


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 20




00187 Roma RM




ITALIA








Tel.


+39 0646655104




Fax


+39 0646655306




E-mail:


saco7@politicheagricole.gov.it




2.   Group:







Name:


Consorzio per la Tutela del Formaggio Pecorino Sardo




Address:







Via S. Alenixedda 2




09128 Cagliari CA




ITALIA








Tel.


+39 070372885




Fax


+39 070372885




E-mail:


info@pecorinosardo.it




Composition:


Producers/processors ( X ) Other ( )




3.   Type of product:







Class 1.3 —


Cheese




4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)
4.1.   Name:

‘Pecorino Sardo’
4.2.   Description:

‘Pecorino Sardo’ PDO is a semi-hard cheese made from whole ewe's milk, of which there are two varieties: ‘dolce’ (mild), ripened for a short period (20 to 60 days) and ‘maturo’ (matured), ripened for a period of no less than two months; it is cylindrical in shape with flat sides and a straight or almost straight heel; the texture is soft and springy.
4.3.   Geographical area:

The production area for the ‘Pecorino Sardo’ PDO consists of the whole of the Sardinia Autonomous Region.
4.4.   Proof of origin:

Each stage in the production process is monitored, with all inputs and outputs recorded. This, along with specific registers, managed by the inspection body, recording stockfarmers, producers, ripeners, packagers and cutters, and the timely notification of the quantities produced to the inspection body, ensures product traceability. All operators, whether legal or natural persons, entered in the relevant registers are subject to checks by the inspection body.
4.5.   Method of production:

The ‘Pecorino Sardo’ PDO must be made from whole ewe's milk, injected, if necessary, with starter cultures from the area of origin, taxonomically similar to the Streptococcus Thermophilus species, and possibly thermised or pasteurised, with the addition of calf's rennet. The curds must be broken down into granules the size of a hazelnut, for the ‘mild’ sort, and of a corn grain for the ‘matured’ type. The cheese undergoes heating to attain the desired consistency; this is followed by pressing, salting and refining. In the case of the ‘matured’ variety, refining can involve smoking by natural means. The ‘mild’ type of pecorino is ripened for a period of between 20 and 60 days, whereas ripening of the ‘matured’ type must last no less than two months.
4.6.   Link with the geographical environment:

As regards natural factors, note should be taken of the particular characteristics of the areas used for sheep farming in Sardinia, using natural pastures rich in wild plants giving the milk used for cheese making distinctive qualities. In terms of human factors, attention is drawn to the socioeconomic importance of traditional sheep raising for the island's population which is often the only source of income in areas devoid of any valid alternatives for economic development.
4.7.   Inspection body:







Name:


OCPA Organismo di controllo dei formaggi Pecorino Romano Dop, Pecorino Sardo Dop, Fiore Sardo Dop




Address:







Zona Industriale Macomer c/o Consorzio latte




08015 Macomer NU




ITALIA








Tel.


+39 0785742196




Fax


+39 0785742197




E-mail:


ocpa.cert@tiscali.it




4.8.   Labelling:

‘Pecorino Sardo’ PDO cheese for sale bears the specific mark denoting the designation of origin.
The logo of the Designation for sale.





(1)  OJ L 93, 31.3.2006, p. 12.