natgillin/translations-raw huggingface dataset:
It shall apply from the date of entry into force of Regulation (EC) No 567/2009.
Uporablja se od dneva začetka veljavnosti Uredbe (ES) št. 567/2009.
OJ L 168, 30.6.2009, p. 22.
UL L 168, 30.6.2009, str. 22.
Commission Regulation (EC) No 1027/2009
Uredba Komisije (ES) št. 1027/2009
approving minor amendments to the specification of a name registered in the register of protected designations of origin and protected geographical indications (Morbier (PDO))
o odobritvi manjših sprememb specifikacije za ime, registrirano v Registru zaščitenih označb porekla in zaščitenih geografskih označb (Morbier (ZOP))
Having regard to Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1], and in particular the second sentence of Article 9(2) thereof,
ob upoštevanju Uredbe Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1], in zlasti drugega stavka člena 9(2),
Pursuant to the first subparagraph of Article 9(1) and by virtue of Article 17(2) of Regulation (EC) No 510/2006, the Commission has examined France’s application for approval of an amendment to details of the specification for the protected designation of origin ‘Morbier’, registered by Commission Regulation (EC) No 2400/96 [2], as amended by Regulation (EC) No 1241/2002 [3].
V skladu s prvim pododstavkom člena 9(1) in členom 17(2) Uredbe (ES) št. 510/2006 je Komisija pregledala zahtevek Francije za odobritev spremembe v specifikaciji zaščitene označbe porekla „Morbier“, registrirani z Uredbo Komisije (ES) št. 2400/96 [2] in spremenjeni z Uredbo (ES) št. 1241/2002 [3].
The purpose of this application is to amend the specification by stipulating the conditions for using treatments and additives in the milk and for the production of ‘Morbier’.
Namen zahtevka je spremeniti specifikacijo z natančno določitvijo pogojev uporabe obdelovalnih postopkov in aditivov pri mleku in med proizvodnjo sira „Morbier“.
The specification for the protected designation of origin ‘Morbier’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija zaščitene označbe porekla „Morbier“ se spremeni v skladu s Prilogo I k tej uredbi.
A consolidated summary of the main elements of the specification is given in Annex II to this Regulation.
Prečiščeni povzetek z navedbo glavnih elementov specifikacije je v Prilogi II k tej uredbi.
OJ L 327, 18.12.1996, p. 11.
UL L 181, 11.7.2002, str. 4.
OJ L 181, 11.7.2002, p. 4.
UL L 327, 18.12.1996, str. 11.
The specification for the protected designation of origin ‘Morbier’ is amended as follows:
V specifikaciji zaščitene označbe porekla „Morbier“ se odobrijo naslednje spremembe:
The following provisions modify Point 5 of the specifications regarding the production method:
Točka 5 specifikacije glede opisa metode pridobivanja proizvoda se dopolni z naslednjimi določbami:
In the 2nd paragraph:
Drugi odstavek:
replace ‘With the exception of partial skimming, the addition of rennet, lactic starters or processing aids for which limits have been set, nothing may be removed from or added to the milk.’
besedilo „Razen delnega posnetja smetane, usirjanja mleka, dodajanja mlečnih fermentov ali dodatkov za predelavo, ki so še dopustni, odvzemanja ali dodajanja mleku niso dovoljena.“
by ‘With the exception of partial skimming, the addition of rennet, lactic starters, salt or water in order to clean the curd, nothing may be removed from or added to the milk.’
se glasi „Razen delnega posnetja smetane, usirjanja mleka, dodajanja mlečnih fermentov, soli in vode za spiranje sirnine, je vsako odvzemanje ali dodajanje temu mleku med proizvodnjo prepovedano.“
The following should be added:
Dodajo se naslednje določbe:
‘(…) Renneting must be carried out using rennet only.
„[…] Usirjenje mleka je treba izvesti izključno s sirilom.
(…) The milk may not be concentrated by partially removing the watery part before coagulation.
[…] Zgoščevanje mleka z delnim odstranjevanjem vodnega dela pred usirjenjem je prepovedano.
(…) Furthermore the partial removal of lactose from the curd can be done using water.
[…] Nadalje je dovoljeno delno odstranjevanje mlečnega sladkorja (laktoze) s spiranjem s sirotko.
(…) The dairy raw materials, partly finished products, curd and fresh cheese must not be conserved at a temperature below 0 °C.
[…] Shranjevanje mlečnih surovin, proizvodov med proizvodnim postopkom, sirnine ali svežega sira na temperaturi pod lediščem je prepovedano.
Fresh cheese and cheese undergoing the maturing process must not be conserved under a modified atmosphere.’
Shranjevanje svežega sira in sira v fazi zorenja je v prilagojeni atmosferi prepovedano.“
EC NO: FR-PDO-0105-0179/29.3.2006
ES št.: FR-PDO-0105-0179/29.3.2006
Responsible department in the Member State
Pristojna služba v državi članici:
Group
Vlagatelj:
Name: Syndicat interprofessionnel de défense du Morbier
Naziv: Syndicat interprofessionnel de défense du Morbier
Address: Valparc, Espace Valentin, 25048 Besançon Cedex, FRANCE
Naslov: Valparc, Espace Valentin, 25048 Besançon Cedex, FRANCE
E-mail: syndicatdumorbier@wanadoo.fr
E-naslov: syndicatdumorbier@wanadoo.fr
Specification
Specifikacija:
Name
Naziv:
Morbier is a cheese made from raw cow’s milk. It is pressed, uncooked, has a flat cylindrical shape, smooth faces and slightly rounded sides.
Morbier je sir iz surovega kravjega mleka, katerega testo je stiskano in ni kuhano, v obliki sploščenega valja, z ravnima osnovnima ploskvama in rahlo izbočenim obodom.
Its rind is natural, smooth and homogenous, varying in colour from light grey to beige-orange.
Njegova skorja je naravna, gladka in homogena, med svetlo sivo in oranžno-bež barvo.
The interior is an ivory to pale yellow coloured paste, sometimes with small openings.
Njegovo testo je med slonokoščeno in bledo rumeno barvo ter ima včasih komaj opazno odprtino.
It is supple, glossy and creamy, with a fine texture and a slight creamy flavour.
Testo je prožno, oljnato in topljivo, nežne teksture in blagega okusa po smetani.
Its most distinctive feature is a horizontal black furrow through the middle.
Njegova glavna lastnost je črna vodoravna proga po sredini.
Its weight varies from 5 to 8 kg, its diameter from 30 to 40 cm and its height from 5 to 8 cm.
Njegova teža znaša med 5 in 8 kg, premer med 30 in 40 cm in višina med 5 in 8 cm.
Its fat content (fat/dry matter) is at least 45 % and moisture content in the fat-free cheese (Fromage Dégraissé (H.F.D.) is not more than 67 %.
Vsebuje vsaj 45 % maščob (maščoba/suha snov) in vsaj 67 % vlage v brezmastnem siru.
The milk is produced and cheeses manufactured and matured in the geographical area comprising all the municipalities in the Doubs and Jura départements (except those in the canton of Chemin), 16 municipalities in the département of Ain (municipalities of Apremont, Bellegarde-sur-Valserine in the part corresponding to the former municipality of Coupy, Belleydoux, Champfromier, Charix, Chézery-Forens, Confort, Echallon, Giron, Lancrans, Leaz, Lelex, Mijoux, Plagne, Montanges and Saint-Germain-de-Joux) and 13 municipalities in the département of Saône et Loire (municipalities of Beaurepaire-en-Bresse, Beauvernois, Bellevesvre, Champagnat, Cuiseaux, Flacey-en-Bresse, Fretterans, Joudes, Mouthier-en-Bresse, Sagy, Saillenard, Savigny-en-Revermont and Torpes).
Proizvodnja mleka, pridelava in zorenje sirov se izvajajo v geografskem območju, ki obsega vse občine departmajev Doubs in Jura (razen tistih v kantonu Chemin), kakor tudi 16 občin departmaja Ain (občine Apremont, Bellegarde-sur-Valserine v tistem delu, ki ustreza nekdanji občini Coupy, Belleydoux, Champfromier, Charix, Chézery-Forens, Confort, Echallon, Giron, Lancrans, Leaz, Lelex, Mijoux, Plagne, Montanges in Saint-Germain-de-Joux) ter 13 občin departmaja Saône in Loire (občine Beaurepaire-en-Bresse, Beauvernois, Bellevesvre, Champagnat, Cuiseaux, Flacey-en-Bresse, Fretterans, Joudes, Mouthier-en-Bresse, Sagy, Saillenard, Savigny-en-Revermont in Torpes).
Proof of origin
Dokazilo o poreklu:
The dairy herd’s basic feed must come from the natural pastures of the delimited area.
Prehranska osnova mlečnih čred mora izvirati iz naravnih travnikov omejenega območja.
Only milk meeting that criterion may enter the processing plants.
Le mleko, ki izpolnjuje te pogoje, se lahko uporabi v obratih za predelavo.
Every milk producer, processing plant and maturing plant fills in a ‘declaration of aptitude’, which is registered with the INAO.
Vsak proizvajalec mleka ter vsak obrat, v katerem poteka predelovanje ali zorenje, izpolni „izjavo o usposobljenosti“, ki jo registrirajo službe organizacije INAO.
Each operator must provide the INAO with a list of the operators in the production chain he has dealings with and any documents required for checking the origin, quality and production conditions of the milk and cheese.
Vsak nosilec dejavnosti mora na zahtevo organizacije INAO predložiti sezname proizvajalcev v proizvodnem sektorju, s katerimi je povezan, in vse dokumente, potrebne za nadzor porekla, kakovosti ter razmer, v katerih poteka proizvodnja mleka in sirov.
A yellow casein plate is used to identify the cheese.
Identifikacija sira se zagotavlja s kazeinsko nalepko rumene barve.
It is affixed at the time of production to the side of each cheese.
Med proizvodnjo se nalepi na obod vsakega hlebca sira.
The day and month of production are indicated.
Označena sta dan in mesec proizvodnje.
On the drum’s label the identification of the maturing plant appears clearly (name or business name and address).
Identifikacija obrata za zorenje je jasno zapisana na etiketah hlebcev (naziv proizvajalca ali podjetja ter naslov).
Each undertaking, on a plant-specific basis, where appropriate, must return each month, duly completed, a statistical information sheet required by the ‘Syndicat interprofessionnel de défense du Morbier’ relating to the production and marketing of the ‘Morbier’ AOC (French ‘controlled designation of origin’) cheese.
Vsako podjetje mora vsak mesec za vsak obrat pravilno izpolniti in vrniti obrazec s statističnimi podatki, ki se nanašajo na proizvodnjo in prodajo sira z zaščiteno označbo porekla „Morbier“, kakor zahteva „Syndicat Interprofessionnel de Défense du Morbier“.
As part of the checks carried out on the specified features of the designation of origin, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics.
Pri nadzoru značilnosti proizvoda z zaščiteno označbo porekla se izvaja analitični in organoleptični preskus, katerega namen je zagotoviti kakovost in tipične značilnosti preskušanih proizvodov.
The milk used to produce Morbier cheese must come exclusively from cows of the Montbeliarde or French Simmental breeds.
Mleko, ki se uporablja za proizvodnjo sira Morbier, mora biti pridobljeno izključno z molžo krav pasme montbeliard ali francoske lisaste pasme.
The cows are herded according to local custom.
Reja črede poteka po lokalnih običajih.
The grazing land actually used on the holding must be at least one hectare per dairy cow.
Vsaka kmetija mora imeti na voljo vsaj hektar dejansko izkoriščene travne površine na kravo molznico.
The staple feed of the dairy cows must be fodder originating from pastures located in the geographical area.
Osnovno prehrano krav molznic mora sestavljati krma, pridelana na travnikih znotraj opredeljenega geografskega območja.
The dairy cows are not at any time of the year given any silage products or other fermented fodder, such as fodder preserved in the form of banded bales.
Skozi vse leto so za krmljenje krav molznic izvzeti kateri koli silirani proizvodi ali druga fermentirana živila, med katerimi je tudi krma s travnikov, shranjena v obliki povitih bal.
Morbier cheese is made exclusively from cow’s milk used in the raw state.
Morbier je proizveden izključno iz mleka, ki je uporabljeno v surovem stanju.
With the exception of partial skimming, the addition of rennet, lactic starters or salt (sodium chloride), nothing may be removed or added to the milk.
Razen delnega posnetja smetane, dodajanja sirila, mlečnih fermentov ali soli (natrijev klorid) je vsako odvzemanja ali dodajanja mleku prepovedano.
After being heated to a temperature not exceeding 40 °C, the milk is treated with rennet.
Mleko je koagulirano po tem, ko je bilo segreto na temperaturo največ 40 °C.
The curd is cut into grains of about 1 cm thick.
Sirnina je razrezana na zrna s stranico približno en centimeter.
Water may be added to clean the curd.
Voda se lahko dodaja za spiranje sirnine.
After the whey is drawn off, the curd is slightly pressed to obtain cakes.
Po pretočitvi se sirnina rahlo stiska in iz nje izdela hlebce.
Each cake is cut in half.
Vsak hlebec se razdeli na dva.
The horizontal central black furrow is obtained exclusively by coating the face of half a cake with charcoal (carbo medicinalis vegetalis) before pressing.
Črna vodoravna proga po sredini se naredi izključno z vtiranjem rastlinskega oglja (carbo medicinalis vegetalis) po eni od ravnin polhlebca pred stiskanjem.
Ripening takes place over a minimum period of 45 days from the day of manufacture, at a temperature of between 7 °C and 15 °C.
Zorenje sira traja vsaj 45 dni od dneva proizvodnje na temperaturi med 7 in 15 °C.
The rind is obtained exclusively by rubbing with salt water, to which lactic starters may be added.
Skorja nastane izključno z oplakovanjem s soljeno vodo, možni so tudi dodatki mlečnih fermentov.
The use of colouring agents is prohibited.
Uporaba katerega koli barvila je prepovedana.
‘Morbier’ cheese is named after the municipality of Morbier situated in the département of Jura in Franche-Comté, approximately 15 kilometres from the Franco-Swiss border.
Sir z imenom „Morbier“ je dobil svoje ime po občini Morbier, ki se nahaja v depatmaju Jura v Franche-Comté, kakšnih 15 km od francosko-švicarske meje.
There is evidence of its production dating back to the 18th century when it was very much a local product, essentially in the Jura département.
Pričevanja o njegovi proizvodnji obstajajo že od 18. stoletja dalje; takrat je bila ta krajevno zelo omejena, zlasti na departma Jura.
Originally it was primarily farmhouse-made but later it was produced by ‘fruitières’ (cheese cooperatives) in the Jura massif area.
Prvotno kmetijska proizvodnja sira Morbier se je nato preselila k „sadjarjem“ (pridruženim sirarjem) jurskega pogorja.
Already in 1942 a decree laid down that ‘Morbier’ cheese was manufactured in the départements of Jura and Doubs.
Odlok iz leta 1942 je določal, da se „Morbier“ proizvaja v departmajih Jura in Doubs.
Morbier cheese is produced in the high pastures of the Jura mountains where the natural floral diversity of the grasses has allowed milk and cheese exhibiting highly valued and distinctive characteristics to be produced.
Morbier je sir, ki nastaja na travnikih z nadmorsko višino pogorja Jura, kjer naravna cvetna raznolikost travin omogoča pridelavo mleka in sira z močno izraženimi značilnostmi.
The production procedures are defined in such a way as to ensure that the region’s distinctive features are preserved and find their expression in the product.
Pogoji proizvodnje so opredeljeni na način, ki ohranja lokalne posebnosti in omogoča njihovo izrazitev v proizvodu.
The Institut national des appellations d’origine is a public administrative body with legal personality and reports to the French Ministry of Agriculture.
Francoski nacionalni inštitut za označbe porekla (L’Institut national des appellations d’origine, INAO) je javna upravna ustanova s statusom civilnopravne osebe, ki deluje pod pokroviteljstvom francoskega ministrstva za kmetijstvo.
It is responsible for monitoring the production conditions for products with a designation of origin.
INAO skrbi za nadzor pogojev, pod katerimi poteka proizvodnja proizvodov z zaščiteno označbo porekla.
Address: 59 boulevard Vincent Auriol, 75703 Paris Cedex 13, FRANCE
Naslov: 59 boulevard Vincent Auriol, 75703 Paris Cedex 13, FRANCE
The DGCCRF is a département of the French Ministry of the Economy, Finance and Industry.
DGCCRF je služba francoskega ministrstva za gospodarstvo, finance in industrijo.
All cheeses with the registered designation of origin ‘Morbier’ must bear a label showing the PDO name in a font two thirds the size of the largest font used on the label and displaying the words ‘Appellation d’Origine Contrôlée’ (Registered Designation of Origin).
Na etiketi mora biti zapisan naziv zaščitene označbe porekla „Morbier“ v velikosti črk, ki so vsaj enake velikosti največjih črk, zapisanih na njej, in vsebovati navedbo „zaščitena označba porekla“.
The name and address of the manufacturer must also be shown on the label.
Naziv in naslov proizvajalca sta na etiketah sira obvezna.
Commission Regulation (EC) No 1028/2009
Uredba Komisije (ES) št. 1028/2009
entering a name in the register of protected designations of origin and protected geographical indications (Amarene Brusche di Modena (PGI))
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb (Amarene Brusche di Modena (ZGO))
Pursuant to the first subparagraph of Article 6(2) of Regulation (EC) No 510/2006, Italy’s application to register the name ‘Amarene Brusche di Modena’ was published in the Official Journal of the European Union [2].
V skladu s prvim pododstavkom člena 6(2) Uredbe (ES) št. 510/2006 je bila vloga Italije za registracijo imena „Amarene Brusche di Modena“ objavljena v Uradnem listu Evropske unije [2].
OJ C 71, 25.3.2009, p. 25.
UL C 71, 25.3.2009, str. 25.
Amarene Brusche di Modena (PGI)
Amarene Brusche di Modena (ZGO)
Commission Regulation (EC) No 1029/2009
Uredba Komisije (ES) št. 1029/2009
entering a name in the register of protected designations of origin and protected geographical indications (Grelos de Galicia (PGI))
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb (Grelos de Galicia (ZGO))
Pursuant to the first subparagraph of Article 6(2) and in accordance with Article 17(2) of Regulation (EC) No 510/2006, Spain’s application to register the name ‘Grelos de Galicia’ was published in the Official Journal of the European Union [2].
V skladu s prvim pododstavkom člena 6(2) in členom 17(2) Uredbe (ES) št. 510/2006 je bila vloga Španije za registracijo imena „Grelos de Galicia“ objavljena v Uradnem listu Evropske unije [2].
OJ C 72, 26.3.2009, p. 58.
UL C 72, 26.3.2009, str. 58.
Grelos de Galicia (PGI)
Grelos de Galicia (ZGO)
Commission Regulation (EC) No 1030/2009
Uredba Komisije (ES) št. 1030/2009
approving minor amendments to the specification of a name registered in the register of protected designations of origin and protected geographical indications (Pecorino Romano (PDO))
o odobritvi manjših sprememb specifikacije za ime, registrirano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Pecorino Romano (ZOP))
Having regard to Council Regulation (EC) No 510/2006 of 20 March 2006 [1] on the protection of geographical indications and designations of origin for agricultural products and foodstuffs, and in particular the second sentence of Article 9(2) thereof,
ob upoštevanju Uredbe Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1] in zlasti drugega stavka člena 9(2),
In accordance with the first subparagraph of Article 9(1) and pursuant to Article 17(2) of Regulation (EC) No 510/2006, the Commission has examined the application from Italy for approval of an amendment to the specification for the protected designation of origin ‘Pecorino Romano’, registered by Commission Regulation (EC) No 1107/96 [2].
V skladu s prvim pododstavkom člena 9(1) in člena 17(2) Uredbe (ES) št. 510/2006 je Komisija preučila vlogo Italije za odobritev spremembe specifikacije zaščitene označbe porekla „Pecorino Romano“, ki je bila registrirana z Uredbo Komisije (ES) št. 1107/96 [2].
The objective of the application is to modify the specification by stipulating labelling conditions in order to better inform the consumer of the provenance of the product.
Namen zahtevka je spremeniti specifikacijo z natančno določitvijo pogojev označevanja, da bo potrošnik bolje seznanjen s poreklom proizvoda.
It has been judged appropriate to affix the regional logo next to the designation logo on the heel of the product where the whole production cycle takes place within the stated region.
Poleg logotipa označbe se zdi primerno dodati na obod proizvoda še dopolnilni logotip regije, takrat ko celotni proizvodni ciklus poteka znotraj navedene regije.
The specification for the protected designation of origin ‘Pecorino Romano’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija zaščitene označbe porekla „Pecorino Romano“ se spremeni v skladu s Prilogo I k tej uredbi.
The specification for the protected designation of origin ‘Pecorino Romano’ is amended as follows:
V specifikaciji zaščitene označbe porekla „Pecorino Romano“ se odobrijo naslednje spremembe:
‘Labelling’
„Označevanje“
The part relating to the designation and presentation of the product when it is marketed for human consumption has been explained in detail.
Del, ki se nanaša na označbo in predstavitev proizvoda ob dajanju na trg za prehrano, je podrobno opisan.
It has proven to be essential to set out detailed rules for labelling, and in particular for the designation and presentation of the product when it is marketed for human consumption.
Izkazalo se je za nujno potrebno dodati v predpis podrobnost o označevanju in zlasti o označbi in predstavitvi proizvoda ob dajanju na trg za prehrano.
In order to better inform the consumer of the provenance of the product, as ‘Pecorino Romano’ cheese is primarily produced in the region of Sardinia, it has been judged appropriate to accept the affixing of the regional logo next to the designation logo on the heel of the product where the whole production cycle takes place within the stated region.
Da bi čim bolje seznanili potrošnika s poreklom proizvoda, ker se sir „Pecorino Romano“ večinoma proizvaja v regiji Sardiniji, je bilo primerno sprejeti vključitev dopolnilnega logotipa regije na obod proizvoda ob logotipu označbe, takrat ko se celotni proizvodni ciklus odvija znotraj navedene regije.
EC No: IT-PDO-0117-0017-26.1.2006
ES št.: IT-PDO-0117-0017-26.1.2006
Name: MINISTERO DELLE POLITICHE AGRICOLE E FORESTALI
Naziv MINISTERO DELLE POLITICHE AGRICOLE E FORESTALI
Address: Via XX Settembre 20, 00187 Roma RM, ITALIA
Naslov Via XX Settembre 20, 00187 Roma RM, ITALIA
Fax +39 0646655306
Telefaks +39 0646655306
E-mail: saco7@politicheagricole.gov.it
E-naslov saco7@politicheagricole.gov.it
Name: Consorzio per la Tutela del Formaggio Pecorino Romano
Naziv Consorzio per la Tutela del Formaggio Pecorino Romano
Address: Corso Umberto I 226, 08015 Macomer NU, ITALIA
Naslov Corso Umberto I 226, 08015 Macomer NU, ITALIA
Fax +39 078572215
Telefaks +39 078572215
E-mail: —
E-naslov —
Composition: Producers/processors (X) Others ( )
Sestava proizvajalci/predelovalci (X) drugo ( )
Class 1.3 — Cheeses
Skupina 1.3 – Siri
‘Pecorino Romano’ PDO is a hard, cooked cheese produced exclusively from fresh full-fat sheep’s milk obtained from sheep bred in the area stated in paragraph 4(3).
„Pecorino Romano“ kot zaščitena označba porekla je sir iz trdega testa, kuhanega in proizvedenega izključno iz svežega polnomastnega ovčjega mleka, ki izvira iz vzreje živali v območju, navedenem v točki 4.3.
When it is marketed for human consumption it is cylindrical in shape with flat sides and the diameter of its flat sides is between 25 and 35 cm.
Ob dajanju na trg za prehrano je sir v obliki valja z ravnima osnovnima ploskvama s premerom ploskev med 25 in 35 cm in višino oboda med 25 in 40 cm.
Its weight varies from 20 to 35 kg, according to the size of the cheese wheel.
Njegova teža je od 20 do 35 kg glede na razsežnosti hlebca.
The crust is fine, and ivory or natural straw in colour, and is sometimes covered with special protective covers.
Skorja je tanka, slonokoščene barve ali barve naravne slame, včasih je prevlečena s posebnimi zaščitnimi sloji.