natgillin/translations-raw huggingface dataset:
The designation contained in Annex I to this Regulation shall be entered in the Register.
Ime iz Priloge I k tej uredbi se vpiše v register.
Notwithstanding the first paragraph, the name ‘Edam’ may continue to be used within the territory of the Union, provided the principles and rules applicable in its legal order are respected.
Ne glede na prvi odstavek se lahko ime „Edam“ še naprej uporablja na ozemlju Unije, če se upoštevajo veljavna načela in pravila iz pravnega reda Unije.
A consolidated version of the summary containing the main points of the specification is set out in Annex II to this Regulation.
Prečiščeni povzetek z navedbo glavnih elementov specifikacije je v Prilogi II k tej uredbi.
OJ C 57, 1.3.2008, p. 39.
UL C 57, 1.3.2008, str. 39.
Agricultural products intended for the human consumption listed in Annex I of the Treaty:
Kmetijski proizvodi za prehrano ljudi, navedeni v Prilogi I k Pogodbi:
Edam Holland (PGI)
Edam Holland (ZGO)
EC No: NL-PGI-0005-0329-27.11.2003
ES št.: NL-PGI-0005-0329-27.11.2003
Name Hoofdproductschap Akkerbouw
Naziv Hoofdproductschap Akkerbouw
Address Postbus 29739 - 2502 LS ’s-Gravenhage
Naslov Postbus 29739 – 2502 LS 's-Gravenhage
Fax +31-70-3708444
Telefaks +31-70-3708444
E-mail plw@hpa.agro.nl
E-naslov plw@hpa.agro.nl
Name Nederlandse Zuivel Organisatie (NZO)
Naziv Nederlandse Zuivel Organisatie (NZO)
Address Postbus 165 - 2700 AD Zoetermeer
Naslov Postbus 165 – 2700 AD Zoetermeer
Fax +31-79-3430320
Telefaks +31-79-3430320
E-mail info@nzo.nl
E-naslov info@nzo.nl
Edam Holland is a naturally matured semi-hard cheese.
Sir Edam Holland je naravno zorjeni poltrdi sir.
It is produced in the Netherlands from cows’ milk obtained from Dutch dairy farms and is matured to a consumer-ready product in Dutch maturing rooms.
Sir proizvajajo na Nizozemskem iz kravjega mleka, ki ga pridobivajo na nizozemskih mlečnih kmetijah, in ki zori v nizozemskih prostorih za zorenje, dokler ni pripravljen za prodajo.
Edam Holland is produced from one or more of the following raw materials
Sir Edam Holland se proizvaja iz ene ali več naslednjih surovin:
milk, cream and skimmed or semi-skimmed cows’ milk (exclusively cows’ milk) from Dutch dairy farms.
mleka, smetane, posnetega ali polposnetega kravjega mleka (izključno kravjega mleka), pridobljenega na nizozemskih mlečnih kmetijah.
Characteristic properties
Značilne lastnosti
The cheese is shaped like a ball with a flattened top and bottom, or it may be shaped like a loaf or a block.
Sir ima obliko krogle s sploščeno zgornjo in spodnjo ploskvijo ali pa obliko hlebca ali kvadra.
The specifications are given in the table.
Specifikacije so navedene v naslednji tabeli.
Fat in dry matter
Maščoba v suhi snovi
(max)
(največ)
Salt in dry matter
Sol v suhi snovi
Edam Holland (ball)
Edam Holland (oblika krogle)
Edam Holland Bros (hard)
Edam Holland Bros (trdi)
Edam Holland Stip (speckled)
Edam Holland Stip (lisast)
Edam Holland (block-shaped)
Edam Holland (kvadraste oblike)
Edam Holland (large loaf-shaped)
Edam Holland (oblika velikega hlebca)
Edam Holland (small loaf-shaped)
Edam Holland (oblika malega hlebca)
The moisture content applies 12 days from the first day of preparation, with the exception of Baby Edam Holland, where it applies 5 days after the first day of preparation.
Navedena vsebnost vlage velja po dvanajstem dnevu od dneva začetka postopka priprave, razen za Baby Edam Holland, pri katerem velja po petem dnevu.
The other characteristic properties are as follows:
Ostale značilne lastnosti so:
Flavour: mild to piquant, depending on age and type.
okus: blag do pikanten, odvisno od starosti in vrste;
Cross-section: must be uniform in colour with a few small round holes.
prerez: mora biti enotne barve z nekaj majhnimi okroglimi luknjami.
Bros Edam Holland has a large number of small holes.
Sir Bros Edam Holland ima veliko majhnih lukenj.
The colour of the cheese varies from ivory to yellow.
Sir je slonokoščene do rumene barve;
Rind: the rind is firm, smooth, dry, clean and has no fungal flora.
skorja: skorja je trdna, gladka, suha, čista in brez plesni.
It is produced by drying during the maturing stage.
Skorja nastane s sušenjem med fazo zorenja;
Texture: young Edam Holland must be sufficiently firm and suitable for cutting.
tekstura: mladi sir Edam Holland mora biti dovolj čvrst in primeren za rezanje.
Once the cheese has matured further, it becomes firmer and tighter in structure.
Z nadaljnjim zorenjem postane njegova sestava čvrstejša in bolj zategnjena.
Bros Edam Holland must be sufficiently firm and hard.
Sir Bros Edam Holland mora biti dovolj čvrst in trd;
Maturing period: a minimum of 28 days (a minimum of 21 days for Baby Edam Holland).
obdobje zorenja: najmanj 28 dni (najmanj 21 dni za Baby Edam Holland);
Edam Holland is a naturally matured cheese.
Edam Holland je naravno zorjeni sir.
Foil maturing is not permitted for Edam Holland.
Sir Edam Holland ne sme zoreti v foliji;
Maturing temperature: a minimum of 12 °C.
temperatura zorenja: najmanj 12 °C;
Age: the shelf-life varies from a minimum of 28 days after manufacture (Baby Edam Holland) to more than a year.
starost: rok uporabnosti je od najmanj 28 dni po dnevu proizvodnje (Baby Edam Holland) do več kot eno leto.
Special quality criteria
Posebna merila kakovosti
When they reach and are stored by the cheese-maker, the milk, cream or semi-skimmed milk have undergone either no heat treatment at all or a non-pasteurising heat treatment.
Ko proizvajalec sira dobi in shrani mleko, smetano ali polposneto mleko, ti še niso bili toplotno obdelani ali pa so bili toplotno obdelani brez pasterizacije.
The cream and the skimmed or semi-skimmed milk should undergo pasteurisation immediately before being made into Edam Holland so as to meet the following criteria:
Smetano in posneto ali polposneto mleko je treba neposredno pred predelavo v sir Edam Holland pasterizirati, da se izpolnijo naslednja merila:
phosphatase activity is undetectable, unless peroxidase activity is undetectable;
aktivnost fosfataze je neopazna, razen če je aktivnost peroksidaze neopazna;
acidity levels, for cream measured on the basis of the fat-free product, are no higher than 20 mmol NaOH per litre, unless the lactate content is 200 mg per 100 g of fat-free matter or less;
stopnja kislosti za smetano, preračunana za nemasten proizvod, ni višja od 20 mmol NaOH na liter, razen če je vsebnost laktata 200 mg na 100 g nemastne snovi ali manj;
no coliform micro-organisms are detectable in 0,1 ml.
v 0,1 ml ni koliformnih mikroorganizmov.
Immediately before being made into Edam Holland, all raw materials must be pasteurised in such a way that the undenatured whey protein content does not deviate or deviates only slightly from that of unpasteurised raw material of a similar type and quality.
Neposredno pred predelavo v sir Edam Holland je treba vse surovine pasterizirati tako, da vsebnost nedenaturiranih beljakovin sirotke ne odstopa ali le rahlo odstopa od vsebnosti v nepasteriziranih surovinah podobne vrste in kakovosti.
Only non-genetically modified cultures of lactic-acid-forming and aroma-forming micro-organisms may be added when manufacturing Edam Holland.
Med proizvodnjo sira Edam Holland se lahko dodajo le negensko spremenjene kulture mikroorganizmov, ki ustvarjajo mlečno kislino in dajejo aromo.
These cultures consist of appropriate mesophilic starter cultures for Edam Holland: Lactococcus and Leuconostoc L or LD, possibly in combination with thermophilic Lactobacillus and/or Lactococcus cultures.
Te kulture vsebujejo za sir Edam Holland primerne mezofilne mlečnokislinske kulture, Lactococcus in Leuconostoc, vrste L ali LD, po možnosti v kombinaciji s termofilnimi kulturami Lactobacillus in/ali Lactococcus.
The available starter cultures play a very important role in the maturing process and the formation of the typical taste and aroma.
Kulture, ki so na voljo, imajo zelo pomembno vlogo v postopku zorenja ter nastajanja značilnega okusa in arome.
Rennet: only calf rennet is used to manufacture Edam Holland.
Sirilo: za proizvodnjo sira Edam Holland se uporablja le sirilo iz telet.
It is only in special circumstances, for example if required as a result of epizootic disease, that it may be necessary to switch to other types of rennet.
Le v posebnih okoliščinah, če je to na primer nujno zaradi kužne živalske bolezni, je morda treba uporabiti druga sirila.
In that case, the rennet used must comply with the requirements of the Warenwetbesluit Zuivel [Dairy Products (Commodities Act) Decree].
V tem primeru mora uporabljeno sirilo izpolnjevati zahteve uredbe o mlečnih proizvodih (Warenwetbesluit Zuivel).
The nitrite content of Edam Holland, in terms of nitrite ions, is no higher than 2 mg per kg cheese.
Vsebnost nitrita v siru Edam Holland, v smislu vsebnosti nitritnih ionov, ni višja od 2 mg na kilogram sira.
The geographical area covered by the application is Holland, i.e. the European part of the Kingdom of the Netherlands.
Geografsko območje, ki ga zajema vloga, je Holandija, tj. evropski del Kraljevine Nizozemske.
A mark made from casein is placed on each Edam Holland cheese before the curds are pressed (see diagram).
Preden se sesirjeno mleko stisne, se na vsak sir Edam Holland natisne oznaka iz kazeina (glej sliko).
The mark contains the designation ‘Edam Holland’, together with a combination of numbers and letters that is unique for each cheese (in ascending alphabetical and numerical order).
Oznaka vsebuje označbo „Edam Holland“, skupaj s kombinacijo številk in črk, ki je za vsak sir enkratna (znaki si sledijo po abecednem vrstnem redu oziroma po naraščajoči velikosti).
The COKZ (the Dutch dairy inspection institute) keeps a register of these unique numbers, which also contains a record of all test data (including time and place).
Nizozemski inštitut za inšpekcijski nadzor mlečnih proizvodov (COKZ) vodi register teh enkratnih številk, ki vsebuje tudi evidenco vseh podatkov o preskusih (vključno s časom in krajem).
The indication is easily recognisable to consumers and can be verified by an approval authority on the basis of the casein mark and the COKZ register.
Označba je za potrošnike enostavno prepoznavna ter jo lahko kontrolni organ preveri na podlagi oznake iz kazeina in registra COKZ.
Edam Holland cheese is made from milk obtained from dairy farms in the Netherlands.
Sir Edam Holland se proizvaja iz mleka, pridobljenega na mlečnih kmetijah na Nizozemskem.
The milk is cooled on the farm to a maximum of 6 °C and stored in a cooling tank on the farm.
Na kmetiji mleko ohladijo na največ 6 °C in ga shranijo v hladilni posodi.
It is transported to the cheese factory within 72 hours.
V sirarno ga prepeljejo v 72 urah.
When it arrives at the cheese factory, it is either processed immediately or thermised (a non-pasteurising, light heat treatment) and put into cold storage for a short period of time before being turned into cheese-milk.
Po prihodu v sirarno mleko takoj predelajo ali toplotno obdelajo (blaga toplotna obdelava brez pasterizacije), potem pa ga za kratek čas postavijo v hladilnico, preden ga uporabijo za proizvodnjo sira.
The fat content of the milk is standardised so that the fat/protein ratio is such that the cheese eventually produced has a fat content of between 40 % and 44 % fat in dry matter.
Vsebnost maščob v mleku je standardizirana, tako da je razmerje maščob in beljakovin takšno, da je vsebnost maščob v končno proizvedenem siru med 40 % in 44 % maščobe v suhi snovi.
The cheese-milk is pasteurised at a temperature of at least 72 °C for 15 seconds.
Mleko za sir se pasterizira 15 sekund pri temperaturi najmanj 72 °C.
It is curdled at a temperature of approximately 30 °C.
Sesiri se pri temperaturi približno 30 °C.
The separation and coagulation of the milk proteins that occurs during this process is typical of Edam Holland.
Pri tem pride do delitve in koagulacije mlečnih beljakovin, kar je značilno za sir Edam Holland.
The curds obtained by coagulation are separated from the whey and processed and washed to ensure that the moisture content and pH reach the desired levels.
Sesirjeno mleko, ki nastane pri koagulaciji, se loči od sirotke ter predela in opere, da vsebnost vlage in pH dosežeta želeni vrednosti.
The curds are pressed into the correct shape and desired weight in vats.
Sesirjeno mleko se v kadeh stisne, da dobi pravilno obliko in želeno težo.
The resulting ‘cheese’ is then immersed in the brine bath.
Nastali „sir“ se potem potopi v kad s slanico.
Edam Holland is only ever matured naturally, i.e. it is left open to the air to mature and is regularly turned and checked.
Sir Edam Holland zori le naravno, tj. pusti se na odprtem zraku, da zori, pri tem pa se redno obrača ter kontrolira.
As the cheese matures, a dry rind forms.
Med zorenjem sira nastaja suha skorja.
Time and temperature play an important role in ensuring that the enzymatic and ageing processes are given sufficient opportunity to allow the cheese to develop the physical and organoleptic quality that is so characteristic of Edam Holland.
Za encimski postopek in postopek staranja sta potrebna ustrezna čas in temperatura, da lahko sir razvije fizikalno in organoleptično kakovost, ki je značilna za sir Edam Holland.
It can take more than a year for Edam Holland to mature, depending on the type of flavour desired.
Zorenje sira Edam Holland lahko traja več kot eno leto, odvisno od vrste želenega okusa.
Edam Holland may be cut and pre-packaged either in or outside the Netherlands, provided that the pre-packager has a comprehensive administrative monitoring system to ensure that the cut Edam Holland can be traced by means of the unique combination of numbers and letters on the mark and that the consumer can be sure of its origin.
Sir Edam Holland se lahko razreže in predpakira na Nizozemskem ali zunaj Nizozemske, če ima izvajalec predpakiranja celovit upravni sistem za spremljanje, s katerim zagotovi, da se lahko ugotavlja poreklo razrezanega sira Edam Holland z enkratno kombinacijo številk in črk na oznaki ter da je potrošnik prepričan o poreklu sira.
The geographical component of this product name is ‘Holland’.
Geografski element v imenu tega proizvoda je „Holland“.
As is common knowledge, ‘Holland’ is a synonym of the more official name, ‘the Netherlands’.
Kot je splošno znano, je „Holland“ (Holandija) sopomenka uradnejšega imena Nizozemska.
During the time of the Republic of the United Netherlands (from the 17th to the 19th century), Holland was the most influential of the seven provinces.
V času Republike združena Nizozemska (od 17. do 19. stoletja) je bila Holandija najvplivnejša od sedmih pokrajin.
Edam Holland is an exponent of the Dutch tradition of cheese making, which stretches back to the Middle Ages and reached maturity as early as the 17th century (the Golden Age).
Sir Edam Holland je simbol nizozemske tradicije proizvodnje sira, ki sega v srednji vek in se je popolnoma razvila že v 17. stoletju (zlata doba).
It is largely the geographical position of the Netherlands (mostly below sea level), its climate (a maritime climate) and the composition of the grass that grows there (predominantly on sandy and clay soils) that make the milk so suitable for producing a high-quality cheese that is packed with flavour.
Mleko je primerno za proizvodnjo visokokakovostnega sira, polnega arome, predvsem zaradi geografskega položaja Nizozemske (večinoma pod morsko gladino), njenega (obmorskega) podnebja in sestave trave, ki tam raste (večinoma na peščeni in glineni prsti).
The quality assurance systems in place on dairy farms and the intensive quality assessment system (each delivery of milk is tested and assessed according to various quality parameters) together guarantee the quality of the milk.
Sistemi zagotavljanja kakovosti, ki se uporabljajo na mlečnih kmetijah, in sistem intenzivnega ocenjevanja kakovosti (vsaka pošiljka mleka se pregleda in oceni na podlagi različnih parametrov kakovosti) skupaj zagotavljajo kakovost mleka.
Furthermore, there is an unbroken cold chain until the moment the milk is processed, with the milk being put into cold storage on the farm (maximum 6 °C) and transported to the factory in refrigerated tankers.
Že na kmetiji mleko ohladijo (tako da ima največ 6o C), v proizvodnjo pa ga pripeljejo v hladilnih posodah.
The relatively short distances involved also help maintain the quality of the milk.
Sorazmerno kratke razdalje prav tako pripomorejo k ohranjanju kakovosti mleka.
From its beginnings in farm-based production, Edam Holland has developed, by way of production in local factories, to become a nationally produced product with a worldwide reputation and is an important, stable component in optimising the value of farm milk.
Od začetkov proizvodnje na kmetijah se je sir Edam Holland razvijal s proizvodnjo v lokalnih tovarnah, dokler ni postal nacionalni proizvod svetovnega slovesa ter pomemben in trden dejavnik pri doseganju najboljše kakovosti mleka s kmetij.
At the beginning of the 20th century, national laws were introduced for Edam cheese, and the name of Edam Holland was established in the Landbouwkwaliteitsbeschikking kaasproducten [Agricultural Quality (Cheese Products) Decision].
Na začetku 20. stoletja so bili uvedeni nacionalni zakoni o siru edamec, ime Edam Holland pa je bilo določeno v Landbouwkwaliteitsbeschikking kaasproducten (odločba o kakovosti v kmetijstvu za sirne proizvode).
Edam Holland’s image among European consumers
Podoba sira Edam Holland med evropskimi potrošniki
A large-scale survey carried out in six European countries showed that European consumers see the Netherlands as the most important producer of Edam (and Gouda).
Obsežna raziskava, opravljena v šestih evropskih državah, je pokazala, da je po mnenju evropskih potrošnikov Nizozemska najpomembnejša proizvajalka sirov edamec (in gavda).
Edam Holland (and Gouda Holland) are symbols of Dutch cultural heritage.
Edam Holland (in Gouda Holland) sta simbola nizozemske kulturne dediščine.
European consumers regard Edam Holland (and Gouda Holland) cheese as brands.
Evropski potrošniki sir Edam Holland (in Gouda Holland) obravnavajo kot blagovno znamko.
Edam Holland (and Gouda Holland) are synonymous with Dutch quality.
Edam Holland (in Gouda Holland) sta sopomenki za nizozemsko kakovost.
Market research (carried out on a representative sample of 1250 respondents per Member State, with 97,5 % reliability) in the six Member States where Edam (and Gouda) consumption is highest shows that:
Tržna raziskava (opravljena na podlagi reprezentativnega vzorca 1250 vprašancev na državo članico s 97,5-odstotno zanesljivostjo) v šestih državah članicah, v katerih je poraba edamca (in gavde) največja, je pokazala, da:
there is a strong association between Edam and the Netherlands;
obstaja močna povezava med edamcem in Nizozemsko;
Edam Holland is more popular than Edam produced outside the Netherlands;
je sir Edam Holland bolj priljubljen kot edamec, ki se proizvaja zunaj Nizozemske;
almost half of consumers in the Member States surveyed believe that all Edam is produced in the Netherlands;
skoraj polovica potrošnikov v državah članicah, vključenih v raziskavo, verjame, da so vsi siri edamec proizvedeni na Nizozemskem;
Edam from Holland scores significantly higher on the variables ‘excellent quality’, ‘traditionally manufactured’ and ‘the original product’.
edamec iz Holandije dosega bistveno boljše rezultate pri spremenljivkah „izvrstna kakovost“, „tradicionalna proizvodnja“ in „proizvod s poreklom“.
Over a number of centuries, various measures and laws have been introduced, both by the Dutch Government and by the industry, to ensure that the quality of Edam Holland (and Gouda Holland) is maintained at a very high level.
Skozi več stoletij sta nizozemska vlada in mlečnopredelovalna industrija uvajali različne ukrepe in zakone, da bi zagotovili ohranjanje zelo visoke kakovosti sira Edam Holland (in Gouda Holland).
Moreover, the Dutch dairy industry has invested a substantial amount in meeting these high quality standards and opening up, cultivating and maintaining markets.
Poleg tega je nizozemska mlečnopredelovalna industrija velik del sredstev vložila v izpolnjevanje teh standardov visoke kakovosti ter odpiranje, razvijanje in vzdrževanje trgov.
Since 1950, more than NLG 1,4 billion (EUR 635 million) has been invested in advertising, awareness-raising and promotion in Europe (excluding investment in the Netherlands).
Od leta 1950 je bilo za oglaševanje, ozaveščanje in promocijo po Evropi (brez upoštevanja naložb na Nizozemskem) vloženih več kot 635 milijonov EUR (1,4 milijarde NLG).
Name Stichting Centraal Orgaan voor Kwaliteitsaangelegenheden in de Zuivel (COKZ)
Naziv Stichting Centraal Orgaan voor Kwaliteitsaangelegenheden in de Zuivel (COKZ)
Address Kastanjelaan 7, 3833 AN LEUSDEN
Naslov Kastanjelaan 7, 3833 AN LEUSDEN
Fax +31-33-4965666
Telefaks +31-33-4965666
E-mail productcontrole@cokz.nl
E-naslov productcontrole@cokz.nl
‘Edam Holland’ is a European Union Protected Geographical Indication (PGI).
„Edam Holland“ je zaščitena geografska označba (ZGO) Evropske unije.
This indication must be displayed in a prominent position on all whole cheeses on the label applied to the flat side of the cheese and/or on the band around the cheese.
Ta označba mora biti na vseh celih sirih na vidnem mestu na etiketi, ki je na ravni ploskvi sira, in/ali na traku, ki poteka po obodu sira.
This is not compulsory if the cheese is sold in pre-cut and pre-packaged form as described in section 4.5.
To ni obvezno, če se sir prodaja predhodno razrezan in predpakiran, kot je opisano v oddelku 4.5.
In that case, ‘Edam Holland’ must be displayed on the packaging.
V tem primeru mora biti oznaka „Edam Holland“ navedena na embalaži.
A clear distinguishing mark must be displayed on the packaging to enable consumers to identify Edam Holland on the shelves.
Na embalaži mora biti jasen razpoznaven znak, da lahko potrošniki prepoznajo sir Edam Holland na policah.
Through naming, the use of a separate identity (a logo is being developed) and the EU PGI symbol, it must be made clear to consumers that Edam Holland is a different product from other Edam cheeses.
S poimenovanjem in uporabo ločene identitete (z razvojem logotipa) ter simbolom ZGO EU mora biti potrošnikom pojasnjeno, da se sir Edam Holland razlikuje od ostalih sirov edamec.
max. 1,5 kg
največ 1,5 kg
max. 20 kg
največ 20 kg
The Czech Republic, Germany, Finland, Austria, Slovakia, the governments of Australia, New Zealand and the United States of America, as well as Diary Australia, Dairy Companies Association of New Zealand and the National Milk Producers Federation together with U.S. Dairy Export Council submitted objections to the registration under Article 7(1) of Regulation (EC) No 510/2006.
Češka republika, Nemčija, Finska, Avstrija, Slovaška, vlade Avstralije, Nove Zelandije in Združenih držav Amerike ter organizacija Dairy Australia, novozelandsko združenje podjetij v sektorju mleka in nacionalno združenje proizvajalcev mleka skupaj z ameriškim svetom za izvoz mleka so v skladu s členom 7(1) Uredbe (ES) št. 510/2006 registraciji ugovarjali.
Commission Regulation (EU) No 1122/2010
Uredba Komisije (EU) št. 1122/2010
entering a designation in the register of protected designations of origin and protected geographical indications [Gouda Holland (PGI)]
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb (Gouda Holland (ZGO))
In accordance with the first subparagraph of Article 6(2) of Regulation (EC) No 510/2006, and pursuant to Article 17(2) of the same Regulation, the application of the Netherlands to enter the designation ‘Gouda Holland’ in the register of protected designations of origin and protected geographical indications 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 Nizozemske za vpis imena „Gouda Holland“ v register zaščitenih označb porekla in zaščitenih geografskih označb objavljena v Uradnem listu Evropske unije [2].