Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2025-04-03
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Czechia, Olomouc Region, cheese, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_202502140EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/2140


3.4.2025






Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2025/2140)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATION OF THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE


                     ‘Olomoucké tvarůžky’
                  


EU No: PGI-CZ-0399-AM01 – 2 January 2025
                  


PDO ( ) PGI (X)

1.   Product name


               ‘Olomoucké tvarůžky’
            
2.   Member State to which the geographical area belongs

Czech Republic
3.   Member State authority communicating the standard amendment

Industrial Property Office of the Czech Republic [Úřad průmyslového vlastnictví ČR]
4.   Description of the approved amendment(s)

Explanation as to why the amendment(s) fall(s) under the definition of a standard amendment laid down in Article 24(4) of Regulation (EU) 2024/1143:
The amendments do not include a change in the name or in the use of the name, nor do they void the link to the geographical area referred to in the single document, nor do they entail further restrictions on the marketing of the product. Hence what is involved here is a standard amendment under Article 24(4) of Regulation (EU) 2024/1143.
1.   Introducing the possibility of the product being treated with herbs and spices
The specification has been supplemented with a description of the variant of the cheese with herbs and spices and the method by which herbs and spices are added to it. The purpose of this amendment is to provide an overall characterisation of the appearance, flavour and aroma that gives the cheese its distinctive character, which would cover all the variants produced. The manufacturer is expanding its product portfolio to include cheeses whose surface is treated with herbs and spices. It is adapting to demand on the market. The addition of herbs and spices to the finished cheese is an extra step that does not take place until the product is being packaged. Moreover, the version with herbs and spices is handled in the same way as the variant without herbs and spices. This amendment alters the final treatment of the product, when the necessary herbs and spices or mixture thereof are incorporated into the surface of the cheese. However, apart from the flavour and aroma of the herbs and spices, the characteristics of the cheese do not change. Similarly, the amendment does not affect the cheese being packed into sales packaging and then into grouped packaging.
The amendment is as follows:






1.1


Point 4.2 of the specification. Description: The new sentence ‘The basic flavour and aroma may be enriched by the addition of herbs and spices to the surface of the cheese.’ is added before the sentence ‘The cheese has a golden-yellow smear and a cohesive semi-soft to soft consistency, with a noticeably paler centre.’ The next sentence is amended as follows: ‘The cheese has a golden-yellow smear, in some cases visibly enriched with herbs and spices, and a cohesive semi-soft to soft consistency, with a noticeably paler centre.’
This amendment leads to an amendment of point 3.2 of the single document (Product description), to which the name referred to in point 1 (Description) (originally Summary point 4.2 (Description)) relates, and takes the same form as in the specification.










2.2


In point 4.5 (Production method) of the specification: The sentence ‘As soon as the required degree of ripening has been attained, the Olomoucké tvarůžky is packed on the manufacturer’s premises into sales packaging and then into grouped packaging.’ is amended as follows: ‘As soon as the required degree of ripening has been attained, the Olomoucké tvarůžky is packed on the manufacturer’s premises into sales packaging. Olomoucké tvarůžky with herbs and spices has herbs and spices added to its surface by means of uniform incorporation of the type of herbs and spices used and is then packed into consumer packaging. The cheese is then packed into grouped packaging.’




This amendment leads in turn to an amendment of point 3.4 of the single document (Specific production steps), which must take place in the specified geographical area (originally Summary point 4.5 (Production method)), where the following sentence has now been added, whose wording corresponds to the amendments in the specification: ‘Cheese with herbs and spices has herbs and spices added to its surface by means of uniform incorporation of the type of herbs and spices used.’
               
This amendment affects the single document.
2.   Amendment of the determination of the value of the dry matter content
On the basis of long-term measurements of dry matter from 2014 to 2023, it has been determined that the actual dry matter content ranges from 33,15 % to 43,95 %, as supported by an overview of the measurements. The dry matter content has thus been determined loosely.
With regard to the production process, the legislation currently in force does not yet lay down a maximum dry matter content. Ministry of Agriculture Decree No 274/2019, which took effect on 1 January 2020, on requirements for milk and milk products, ice creams and edible fats and oils does not include the dry matter content as a criterion. Data of this kind are therefore not mandatory.
From a technical point of view, it is possible to regulate only the minimum but not the maximum dry matter content. As supported by the records of the measurements of the dry matter content, the organoleptic characteristics of the cheese are in no way affected by the high content of dry matter in this case.
The amendment is as follows:
In point 4.2 (Description) of the specification: In the sentence ‘The fat content does not exceed 1 %, the dry matter content ranges from 34 to 38 %.’, the dry matter content is amended as follows:‘The fat content does not exceed 1 %, the dry matter content is at least 33 %.’
               
This amendment leads to an amendment of point 3.2 (Product description) of the single document, to which the name referred to in point 1 (originally Overview point 4.2 (Description)) relates, and takes the same form as in the specification.
This amendment affects the single document.
3.   Amendment of the salting method
The processing of the curd and its salting have been amended and a more modern automated production technology has been introduced which is based on other ways of adding salt to the curd mass. The acquisition of technology for automatic salting (instead of manual salting) not only modernises and simplifies the production technology but also ensures that salting is more uniform. Likewise, this alteration in the production process eliminates the risk of microbiological contamination of the curd. This salting method is preferred by the manufacturer.
It is evident from the laboratory records which concern comparison of the products salted manually and those salted automatically that the salt content is more uniform when the automatic salting method is used. The percentage salt content is nevertheless comparable using both methods. The organoleptic characteristics of the product are not altered by the alternative method of salting the curd mass. This is supported by the laboratory records.
Keeping the curd in silos does not cause changes to its characteristics, other than its uniform salting, which is achieved as soon as the first day. The change to the time frame for storing the curd in silos for a minimum of one day came about because one day is sufficient for spontaneous salting of the curd. The curd is crushed and mixed with salt in both cases, i.e. during manual salting and when technology is used for automatic salting. The curd is then placed in silos, where in both cases it lies for one day, with the mass then processed further. A longer time span has been maintained in the event that there is a possible failure in the supply of the curd, in which case it is retained in the silos as stock, so that the salted curd mass can continue to be used for production. This is possible for up to four weeks.
The amendment is as follows:
Point 4.5 (Production method) of the specification: the paragraph ‘Production of Olomoucké tvarůžky starts by purchasing curd. The curd is then crushed and mixed with 3,5 % – 4,0 % by weight of table salt. Curd treated in this way is stored in silos. With the curd in a compacted state, without access to the air, spontaneous homogenisation of the required characteristics of the curd mass takes place in the course of one to four weeks, in particular its uniform salting.’ is amended as follows:
The following clause is now added to the second sentence: ‘either through the addition of salt to the crusher manually or by means of technology for automatic salting’.
The third and fourth sentences are combined into one single sentence and the whole paragraph now reads:

                  ‘Production of Olomoucké tvarůžky starts by purchasing curd. The curd is then crushed and mixed with 3,5 % – 4,0 % by weight of table salt, either through the addition of salt to the crusher manually or by means of technology for automatic salting. Curd treated in this way is stored in silos for a period of one day to four weeks, when spontaneous uniform salting of the mass takes place.’
               
This amendment leads to an amendment of point 3.4 of the single document (Specific production steps), which must take place in the specified geographical area (originally Summary point 4.5 (Production method)), where the following sentence is omitted: ‘With the curd in a compacted state and without access to the air, spontaneous homogenisation of the required characteristics takes place.’
               
This amendment affects the single document.
4.   Amendment of the monitoring body’s contact details
The monitoring body’s telephone number and e-mail address have changed and it has stopped using fax as a means of communication. The new telephone number is 00420 602 510 612 and the e-mail address is epodatelna@svscr.cz.
The single document is not affected by this amendment.
5.   Revision of the Summary of the single document
The Summary in accordance with Regulation (EC) No 510/2006, which is no longer in force, has been updated in the single document in accordance with the legislation in force. This is not regarded as an amendment. The wording of the single document is identical to the Summary. Information was transferred in accordance with the wording of the Summary and specification to points which did not form part of the Summary, i.e. points 3.3 and 3.5 of the single document. Where appropriate, they were supplemented in connection with the aforementioned amendments.
Point 3.3 Feed (for products of animal origin only) and raw materials (for processed products only) of the single document reads: ‘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, which is mixed with salt. The curd mass is then mixed with ripening agents (harmless lactic cultures) and acidity regulators (only sodium carbonate (E500) and calcium carbonate (E170)), whose use, where necessary, is kept to a minimum. The surface of some types of the cheese is enriched with herbs and spices or a mixture of herbs and spices. Further specific requirements concerning characteristics or origin do not apply to the raw materials.’
               
In the single document, point 3.5 (Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to) contains a sentence – which was moved from point 4.5 (Production method) of the Summary – to which the ripening period has been added: ‘After the required degree of ripening has been attained, the cheese is packed into consumer and then into grouped packaging, in which it continues to ripen at a specified temperature for a period of up to 7 days until it reaches the degree of ripening at which Olomoucké tvarůžky is placed on the market.’
               
This amendment affects the single document.
SINGLE DOCUMENT


                     ‘Olomoucké tvarůžky’
                  


EU No: PGI-CZ-0399-AM01 – 2 January 2025
                  


PDO ( ) PGI (X)

1.   Name(s) (of PDO or PGI)


               ‘Olomoucké tvarůžky’
            
2.   Member State or Third Country

Czech Republic
3.   Description of agricultural product or foodstuff

3.1.   Combined nomenclature code







—


04 – DAIRY PRODUCE; BIRDS' EGGS; NATURAL HONEY; EDIBLE PRODUCTS OF ANIMAL ORIGIN, NOT ELSEWHERE SPECIFIED OR INCLUDED

                        0406  – Cheese and curd




3.2.   Description of the product to which the name in 1 applies

Olomoucké tvarůžky is a skimmed cheese which ripens under a smear layer and has a distinctive flavour and aroma. This sharp, piquant and complex flavour and aroma are created as a result of deep proteolysis, which comes about during the ripening of the cheese, under the influence of surface microflora. The flavour and aroma depend on the degree of ripening, and can vary from slight to quite pungent. The basic flavour and aroma may be enriched by the addition of herbs and spices to the surface of the cheese. The surface of the cheese is covered with a golden-yellow smear, in some cases visibly enriched with herbs and spices, and the body is of cohesive consistency, semi-soft to soft, with a noticeably paler centre. The fat content does not exceed 1 % and the dry matter content is at least 33 %. 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.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

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, which is mixed with salt. The curd mass is then mixed with ripening agents (harmless lactic cultures) and acidity regulators (only sodium carbonate (E500) and calcium carbonate (E170)), whose use, where necessary, is kept to a minimum. The surface of some types of the cheese is enriched with herbs and spices or a mixture of herbs and spices.
3.4.   Specific steps in production which must take place in the identified geographical area

Production of Olomoucké tvarůžky starts by purchasing curd. Then the curd is crushed and mixed and table salt is added. The curd treated in this way is stored in silos for a short period of time. The curd mass is subsequently mixed with 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, which are transferred to 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, distinctive flavour, aroma and colour. Olomoucké tvarůžky with herbs and spices has herbs and spices added to its surface by means of even incorporation of the type of herbs and spices used.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

After the required degree of ripening has been attained, the cheese is packed into consumer and then into grouped packaging, in which it continues to ripen at a specified temperature for a period of up to seven days until it reaches the degree of ripening at which Olomoucké tvarůžky is placed on the market.
3.6.   Specific rules concerning labelling of the product the registered name refers to

—
4.   A concise definition of the geographical area

The Haná region with Olomouc as its historical, geographical and economic centre.
5.   Link with the geographical area

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, Professor Laxa, Kněz, etc.
Olomoucké tvarůžky, commonly called ‘syrečky’, ‘tvarůžky’, ‘tvargle’, ‘olomoucké’ etc., is currently 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 four among ripening cheeses in terms of consumption. Olomoucké tvarůžky can be bought in nearly every grocery and is on the menu in many restaurants. There are countless recipes which feature this cheese and there is even a cookbook dedicated to it. The cheese is mentioned in every tourist guide and all other information about the area and is listed among the gastronomic specialities on official Czech websites. Information on Olomoucké tvarůžky can be found in numerous encyclopaedias, e.g. Otto, Universum, Wikipedia or Vševěd. Olomoucké tvarůžky even has its own museum in Loštice, where it has long been produced.

Reference to the publication of the specification


https://isdv.upv.gov.cz/doc/textyopzo/33/specifikace_202432.pdf



(1)  
            OJ L 179, 19.6.2014, p. 17.


ELI: http://data.europa.eu/eli/C/2025/2140/oj
ISSN 1977-091X (electronic edition)