natgillin/translations-raw huggingface dataset:
The use of mineral and vitamin supplements is authorised.
Dovoljena je uporaba mineralnih in vitaminskih dopolnil.
60 % of the feed comes from the geographical area.
60 % krme se pridobiva na geografskem območju.
Feed which traditional cheesemakers regard as adversely affecting tyrosis is banned, such as fodder from marshy land or located beside busy roads.
Prepovedana je krma, za katero se v sirarski tradiciji šteje, da zavira usirjenje, kot je krma z močvirnatih zemljišč ali zemljišč ob cestah z gostim prometom.
Also not authorised are vegetables, fruit and rape, or the by-products of processing rice, meal of animal origin, industrial feed for medical use, moist or ensilaged fresh beet pulp, by-products of beer or of distilled products, ensilaged fodder (except ensilaged hay and ensilaged maize) and fermented substances from the industrial processing of fruit, beet, beer and distilled products.
Prav tako niso dovoljeni vrtnine, sadje in ogrščica ter stranski proizvodi iz predelave riža, moke živalskega izvora, industrijska medicirana krma, sveža, mokra ali silirana pesna pulpa, stranski proizvodi iz piva ali destiliranih proizvodov, silirana krma (razen siliranega sena in koruze) in fermentirane snovi iz industrijske predelave sadja, pese, piva in destiliranih proizvodov.
The whole production process (cattle rearing and milk production, coagulation, processing the curds, moulding, draining, salting and ripening) must take place in the area defined under point 4.
Celoten proizvodni postopek (reja goveda in proizvodnja mleka, usirjanje, obdelava sirnine, oblikovanje, odcejanje, soljenje in zorenje) mora potekati na območju, opredeljenem v točki 4.
The product is identified by marking, at the outset, in a specific mould which states the producer’s code, the provincial acronym and the production date (year, month, day).
Proizvod se prvotno označi v posebnem modelu, v katerem so navedeni oznaka proizvajalca, kratica pokrajine in datum proizvodnje (leto, mesec, dan).
The ‘stamp of origin’ of the PDO ‘Montasio’ consists of the name ‘Montasio’ written obliquely the right way up and upside down (Figure No 1).
„Označbo porekla“ ZOP „Montasio“ sestavlja poševno izpisan izraz „Montasio“, ki se izmenjaje od vrha do dna hlebca zapisuje enkrat običajno, enkrat pa je napis obrnjen na glavo (slika 1).
The ‘stamp of origin’ is put on all the production of the associated and non-associated holdings, on condition that the production has been obtained in compliance with the specification.
S to „označbo porekla“ se označi celotna proizvodnja povezanih ali nepovezanih kmetijskih gospodarstev, če je bila pridobljena ob upoštevanju proizvodne specifikacije.
(Figure No 1)
(Slika 1)
Branding of the name ‘Montasio’ and sticker bearing the letters ‘PDM’
Odtis z vročim žigom označbe „Montasio“ in ploščica z navedbo „PDM“
Month of production/3) Day of production/4) Cheesemaker’s code/5) Provincial acronym/VI) Year of production
Mesec proizvodnje / (3) Dan proizvodnje / (4) Oznaka sirarja / (5) Kratica pokrajine / (VI) Leto proizvodnje
The product logo comprises a stylised capital ‘M’, below which ‘MONTASIO’ is written.
Logotip označbe je sestavljen iz stilizirane velike črke „M“, pod katero je napisano „MONTASIO“.
This logo must always be reproduced using the ‘HORATIO’ font.
Za ta logotip je treba vedno uporabiti pisavo „Horatio“.
It must comply with the proportions of Figure No 2 (for example, 8 cm wide and 6 cm tall).
Pri tem je treba upoštevati razmerja, kot so razvidna na sliki 2 (na primer 8 cm širine in 6 cm višine).
(Figure No 2)
(Slika 2)
When the whole production process — from producing the milk to ripening for at least 60 days — takes place in a mountain area, as defined in the national legislation in force, located within the production area of the PDO ‘Montasio’, the cheese’s label may state ‘mountain product’.
Kadar celotni postopek proizvodnje – od proizvodnje mleka do minimalnega zorenja 60 dni – poteka na gorskem območju v smislu opredelitve iz veljavne nacionalne zakonodaje, ki je na območju proizvodnje ZOP „Montasio“, je lahko na nalepki sira navedeno „gorski proizvod“.
To that end, a sticker with the letters ‘PDM’ (‘prodotto della montagna’ = ‘mountain product’) will be affixed to the heel.
Za to se na obod pritrdi ploščica z navedbo „PDM“, ki pomeni „prodotto della montagna“ (gorski proizvod).
On cheese loaves of ‘Montasio’ which have ripened for more than 100 days, the Consorzio per la Tutela del Formaggio Montasio may, at the request of all the associated or non-associated producers, brand onto the part of the heel intended for that purpose the logo of the name, after its prior verification (Figure No 2).
Consorzio per la Tutela del Formaggio Montasio lahko na zahtevo vseh povezanih ali nepovezanih proizvajalcev po predhodni preveritvi z vročim žigom vtisne logotip označbe na za to predvideni del oboda več kot 100 dni zorjenih hlebcev sira „Montasio“ (slika 2).
The production area of the PDO ‘Montasio’ comprises:
Območje proizvodnje sira z ZOP „Montasio“ obsega:
the whole territory.
celotno ozemlje;
the whole territory of the provinces of Belluno and Treviso and part of the territory of the provinces of Padua and Venice delimited as follows:
celotno ozemlje pokrajin Belluno in Treviso ter del ozemlja pokrajin Padova in Venezia, ki je opredeljeno, kakor sledi:
‘from the intersection with the border between the province of Treviso and that of Padua, the perimeter follows that line until the Serenissima motorway. It continues along that line until the motorway bridge crossing the River Brenta, then it follows the bank of the river until its mouth’.
„območje od križanja z mejo med pokrajinama Treviso in Padova sledi tej črti do avtoceste Serenissima. Vzdolž te črte poteka do avtocestnega mosta čez reko Brenta, nato sledi rečni strugi do njenega ustja.“.
The natural factors are linked to the climatic conditions in the production area, comprising mainly mountains and foothill areas where mountain and meadow grazing are still practised, which influences the quality of the fodder intended to feed the dairy cows.
Naravni dejavniki so povezani s podnebnimi razmerami proizvodnega območja, ki ga sestavljajo predvsem gore in podgorska območja, na katerih se še vedno izvaja paša, kar vpliva na kakovost krme za prehrano krav mlekaric.
‘Montasio’ was added to the market price list of San Daniele and Udine in 1773/1775.
„Montasio“ je bil v letih 1773/1775 dodan na cenik mest San Daniele in Videm.
This attests to the marketing of ‘Montasio’ and shows that it was not only a local product or intended for domestic consumption.
To priča o njegovem trženju in dokazuje, da ne gre samo za lokalno proizvodnjo ali proizvodnjo, namenjeno domači porabi.
The close link between ‘Montasio’ and the production area is also attested by the strong impetus which the production of this cheese gave to the development of cooperatives.
O tesni povezavi sira „Montasio“ z območjem proizvodnje priča tudi velik zagon, ki ga je proizvodnja tega sira dala razvoju zadrug.
‘Montasio’ and its specific production method quickly spread in Friuli and western Venice, because of both human and structural factors (such as the invention of cooperative cheese dairies or the establishment of a school for cheesemakers) — to the point where there were more than 650 cheese dairies active in the 1960s — and because of the environment itself within which that method first developed.
„Montasio“ in posebna tehnika njegove proizvodnje sta se hitro razširila po Furlaniji in vzhodni Benečiji tako zaradi človeških in strukturnih dejavnikov (kot je uvedba sirarskih zadrug ali ustanovitev šole za sirarske tehnike) – tako da je bilo v šestdesetih letih dejavnih več kot 650 sirarn – kot zaradi samega okolja, v katerem se je ta tehnika najprej razvila.
As regards the characteristics of the production area, the eastern part of Italy has always been and is still marked by considerable spring and autumn precipitation, which favours pasture and cereal-growing (wheat and barley), which is the basis of dairy cow feed.
Kar zadeva značilnosti območja proizvodnje, je bilo za vzhodni del Italije in je še vedno značilno obilno spomladansko in jesensko deževje, ki je ugodno za rast trave in gojenje žit (pšenice in ječmena), ki so osnovna prehrana krav mlekaric.
Maize-growing and therefore the use of maize as fresh feed and for ensilage also gained in importance over time.
Sčasoma sta postala pomembna tudi gojenje koruze in njena uporaba kot sveže ali silirane krme.
More recently, the cultivation of soya, a protein supplement, has expanded in the production area.
V zadnjem času se je na območju proizvodnje uveljavilo tudi gojenje soje kot beljakovinskega dopolnila.
The main characteristic of ‘Montasio’ is its great suitability for medium- to long-term ripening.
Glavna značilnost sira „Montasio“ je, da je zelo primeren za srednje dolgo/dolgo zorenje.
In the range of national cheeses, ‘Montasio’ is among the semi-hard cheeses, but as it can be ripened for up to 36 months, it is also among the category of rare long-ripened hard cheeses.
V ponudbi nacionalnih sirov se „Montasio“ uvršča med srednje trde sire, ker pa lahko zori do 36 mesecev, spada tudi v redko kategorijo dolgo zorjenih trdih sirov.
Another characteristic of ‘Montasio’ is in the dimensions of the loaf.
Naslednja značilnost sira „Montasio“ so dimenzije hlebca.
Moreover, the PDO ‘Montasio’ has retained in its specification the ban on pasteurising the milk, thereby preserving to the absolute maximum extent possible the spontaneous bacterial load of the milk produced in the production area.
Poleg tega se je v specifikaciji za ZOP „Montasio“ ohranila prepoved uporabe pasteriziranega mleka, da se tako ohrani čim več bakterij, ki so že naravno v mleku, pridelanem na območju proizvodnje.
The suitability for medium-/long-term ripening is the result of ‘soft’ technology.
Primernost za dolgo/srednje dolgo zorenje je rezultat „mehke“ tehnologije.
Small doses of lactic fermenting agents are used (about 1 %), cooking is done at low temperatures (between 42 and 48 °C) and the draining and pressing give the cheese a medium firmness, with a moisture content at two months (which corresponds to the minimum level for marketing the cheese) of about 36 %.
Uporabijo se namreč majhni odmerki mlečnih fermentov (približno 1 %), temperature dogrevanja so nizke (med 42 in 48 °C), z odcejanjem in stiskanjem dobi sir srednjo čvrstost, vsebnost vlage po dveh mesecih (kar je najkrajši čas za trženje sira) pa je približno 36-odstotna.
The environment in which ‘Montasio’ developed has microbiological characteristics adapted to its development and dissemination.
Okolje, v katerem se je razvil „Montasio“, ima mikrobiološke značilnosti, prilagojene njegovemu razvoju in širjenju.
‘Montasio’ is characterised by the presence of a thermophilic microbial flora which has always made it possible to obtain a unique cheese product of its type, to be consumed fresh (at least two months’ ripening nowadays, because it is produced from non-pasteurised milk) but it can also be ripened for up to 36 months;
Za „Montasio“ je namreč značilna termofilna mikrobna flora, na podlagi katere je bilo vedno mogoče dobiti edinstven sirarski proizvod, ki se lahko uživa svež (danes najmanj dva meseca zorenja, ker je izdelan iz nepasteriziranega mleka), lahko pa tudi zori do 36 mesecev;
this cheese therefore has organoleptic characteristics, a consistency, flavours and aromas which vary over time, precisely thanks to the bacterial load naturally present in the meadows/pastures and the fodder in the production area.
ta sir ima torej organoleptične lastnosti, čvrstost, okus in aromo, ki se sčasoma spremenijo, in to prav zaradi bakterij, ki so že naravno na travnikih/pašnikih in v krmi na območju proizvodnje.
In fact, at two months’ ripeness ‘Montasio’ is a medium-firm cheese with a delicate flavour reminiscent of the milk from which it is produced.
Sir „Montasio“ je po dveh mesecih zorenja dejansko srednje trd sir, katerega nežen okus spominja na mleko, iz katerega je izdelan.
As ripening is extended and substances concentrate, ‘Montasio’ acquires more marked and slightly spicy flavours and the cheese becomes firmer and crumblier.
Z daljšim zorenjem in koncentracijo snovi sir dobi izrazitejši in malce pikanten okus, njegovo testo pa postane trše in bolj drobljivo.
With the improvement in rearing methods, crop rationalisation and the introduction of ever more hygienic milking methods, it became necessary to enrich the milk with cheese micro-organisms useful for the production of ‘Montasio’.
Z izboljšanjem vzrejnih tehnik, racionalizacijo kultur in uvedbo vedno bolj higieničnih molznih metod se je izkazalo, da je treba mleko obogatiti s sirarskimi mikroorganizmi, koristnimi za proizvodnjo sira „Montasio“.
Thus lactic fermenting agents (high in cocci and low in bacilli), from the milk in the production area, started to be used, a practice which subsequently became widespread.
Tako so se začeli uporabljati mlečni fermenti (ki vsebujejo veliko kokov in malo bakterij), pridobljeni iz mleka z območja proizvodnje, ta praksa pa se je nato razširila.
The authority responsible launched the national opposition procedure by publishing the proposal for recognition of the PDO ‘Montasio’ in Official Gazette of the Italian Republic No 271 of 21.11.2011.
Pristojna uprava je z objavo predloga za priznanje ZOP „Montasio“ v Uradnem listu Italijanske republike št. 271 z dne 21. novembra 2011 začela nacionalni postopek ugovora.
The consolidated text of the product specification can be consulted on the following website:
Celotno prečiščeno besedilo specifikacije proizvoda je na voljo na spletnem naslovu:
or by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (Quality and safety) (at the top right of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’ (Specifications submitted for examination by the EU).
ali neposredno na domači strani ministrstva za kmetijsko, prehransko in gozdarsko politiko (www.politicheagricole.it), kjer se izbere „Qualità e sicurezza“ (Kakovost in varnost) (v desnem zgornjem kotu zaslona) in nato „Disciplinari di Produzione all’esame dell’UE“ (Specifikacije, predložene v pregled EU).
Veneto:
Benečijo:
Friuli-Venezia Giulia:
Furlanijo - Julijsko krajino:
Commission Implementing Regulation (EU) No 1128/2013
Izvedbena uredba Komisije (EU) št. 1128/2013
approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Morbier (PDO))
o odobritvi manjše spremembe specifikacije za ime, registrirano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Morbier (ZOP))
Pursuant to the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined France’s application for the approval of amendments to the specification for the protected designation of origin ‘Morbier’ registered under Commission Regulation (EC) No 1241/2002 [2], as amended by Regulation (EC) No 1027/2009 [3].
V skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 je Komisija preučila vlogo Francije za odobritev spremembe specifikacije za zaščiteno označbo porekla „Morbier“, registrirano v skladu z Uredbo Komisije (ES) št. 1241/2002 [2], kakor je bila spremenjena z Uredbo (ES) št. 1027/2009 [3].
The purpose of the application is to amend the specification by giving more detailed information on the product description, the proof of origin, the method of production, labelling, national requirements and the structures responsible for monitoring the designation.
Namen vloge je sprememba specifikacije z natančno določitvijo opisa proizvoda, dokazila o poreklu, metode pridobivanja, označevanja, nacionalnih zahtev in nadzornih organov za označbo.
Since the amendments are minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, the Commission may approve them without following the procedure set out in Articles 50 to 52 of the Regulation,
Ker gre v smislu tretjega pododstavka člena 53(2) Uredbe (EU) št. 1151/2012 za manjšo spremembo, jo lahko Komisija odobri brez uporabe postopka, opisanega v členih od 50 do 52 navedene uredbe –
OJ L 181, 11.7.2002, p. 4.
UL L 181, 11.7.2002, str. 4.
OJ L 283, 30.10.2009, p. 34.
UL L 283, 30.10.2009, str. 34.
In the specification for the protected designation of origin ‘Morbier’, the following amendments are approved:
V specifikaciji zaščitene označbe porekla „Morbier“ se odobrijo naslednje spremembe:
Organoleptic properties
Organoleptične značilnosti
All the descriptors of the cheese have been analysed in order to give a more realistic description of the product:
Zaradi boljšega opisa značilnosti proizvoda so bili analizirani vsi deskriptorji sira.
As regards the black mark, the word ‘well’ before ‘bound’ has been deleted because it is subjective.
Pri črni vodoravni progi je bila zaradi subjektivnosti črtana beseda „dobro“ pred besedo „lepi“.
As regards the rind, the words ‘smooth and homogeneous’ have been replaced by the more precise description ‘rubbed, of regular appearance, smeared, showing the frame of the mould’.
Pri skorji je bil izraz „gladka in homogena“ nadomeščen z natančnejšim besedilom „zdrgnjena, pravilne oblike in oprana s slano vodo (‚morgé‘), poleg tega pa je na njej odtis okvirja oblikovala“.
As regards its colour, ‘light grey to orangey beige’ has been replaced by the more precise description ‘beige to orangey with orangey brown, orangey red and orangey pink shades’.
Pri barvi je bil opis „med svetlo sivo in oranžno-bež“ nadomeščen z natančnejšim opisom „med bež in oranžno z rjavo-, rdeče- in roza-oranžnimi odtenki“.
As regards the cheese, it has been added that it is ‘homogeneous’ and specified that it is soft ‘to the touch’.
Pri testu je dodano, da je „homogeno“, in pojasnjeno, da je prožno „na dotik“.
The openings are described more realistically:
Opis lukenj je bližje dejanskemu stanju.
instead of ‘possibly discreet openings’ the text now reads ‘frequently a number of scattered openings the size of a redcurrant or small flattened bubbles’.
Besedilo „ima včasih komaj opazno odprtino“ je namreč nadomeščeno z besedilom „pogoste posamezne luknjice velikosti ribeza ali majhnih sploščenih mehurčkov“.
It has been added that the cheese is ‘not very sticky in the mouth’ and that its texture ‘is smooth’.
Doda se, da se testo „ne lepi v ustih“ in da je njegova tekstura „gladka“.
As regards taste, instead of ‘a light, creamy taste; its flavour is clear, fruity and persistent’, the text now states ‘The taste is clear with nuances of milk, caramel, vanilla and fruit. With ageing, the aromatic range becomes enriched by roasted, spicy and vegetable nuances. The flavours are balanced.’
Pri okusu je opis „blagega okusa po smetani; vonj je izrazit, saden in obstojen“ nadomeščen z opisom: „Je izrazitega okusa, ki se mu pridružujejo mlečne, karamelne, vaniljine in sadne note. Arome se s staranjem obogatijo s priokusi po praženju, začimbah in rastlinah. Okusi so uravnoteženi.“
Analytical characteristics
Analitske značilnosti
A minimum level of moisture content of fat-free cheese of 58 % has been added in order to avoid atypical cheeses which are too dry.
Pri opisu se doda najnižja vsebnost vlage v brezmastnem siru do 58 %, da siri ne bi bili neznačilno presuhi.
The section ‘Information proving that the product originates from the geographical area’ has been consolidated and brings together in particular the declarative requirements and the requirements regarding the keeping of registers on the traceability of the product and the monitoring of production conditions.
Postavka „dokazila o poreklu proizvoda z geografskega območja“ je bila prečiščena ter združuje zlasti deklarativne obveznosti in vodenje registrov v zvezi s sledljivostjo proizvoda in spremljanjem proizvodnih razmer.
Moreover, this section has been added to and supplemented by several provisions on registers and declarative documents enabling the cheeses’ traceability to be guaranteed.
Ta postavka je poleg tega dopolnjena z več določbami o registrih in deklarativnih dokumentih, ki zagotavljajo sledljivost sirov.
Production method
Metoda pridobivanja
Milk production
Prireja mleka
Breeds:
Pasme:
In order to facilitate checks, the breed type has been specified and the local breeds requirement has been extended to ‘dairy herd’ and ‘to all the dairy cows present on the holding’.
Zaradi lažjega nadzora je bil opredeljen pasemski tip, ukrep obveznosti uporabe lokalnih pasem pa je bil razširjen na „mlečno čredo“ in „vse krave molznice na kmetijskem gospodarstvu“.
The ‘products of crossing the two breeds of certified descent’ are likewise allowed.
Dovoljeni so tudi „križanci teh dveh pasem s potrjenim poreklom“.
The two pure breeds and their crossing are historically of local origin.
Čisti pasmi in njuni križanci so zgodovinsko lokalnega porekla.
The crossing has no observable impact on the specificity of the product.
Križanje nima vidnega vpliva na posebnost proizvoda. Pašna površina:
Grazing area:
Poved:
The sentence ‘The herd is managed in accordance with local customs’ has been deleted because it is too general and does not allow for monitoring.
„Reja črede poteka po lokalnih običajih,“ je bila črtana, saj je presplošna in ne omogoča nadzora. Dodana je bila poved:
The sentence ‘The areas considered as grazing areas for the production of “Morbier” are those grass areas which permanently have at least 3 different plant species and include at least one type of grass and one type of legume.’ has been added in order to favour natural grassland with the floristic diversity of pasture.
„Za pašne površine za proizvodnjo sira ‚Morbier‘ se štejejo travne površine, na katerih so vedno na voljo najmanj tri različne rastlinske vrste ter na katerih rasteta najmanj ena vrsta trave in ena vrsta stročnice“, da bi se dala prednost naravnim travnikom z rastlinsko raznovrstnostjo pašnikov.
Grassland management and enrichment:
Upravljanje travnikov in gnojenje:
A limit on nitrogenous mineral manure of 50 units per hectare of grazing area per year has been added in order to preserve the grassland’s floristic diversity.
Zaradi ohranjanja rastlinske raznovrstnosti travnikov je bila dodana omejitev gnojenja z dušikovimi minerali na 50 enot na hektar pašne površine letno.
To the same end, the authorised types of organic manure have been listed:
Z istim namenom so našteta dovoljena organska gnojila:
solid manure, slurry, liquid manure and stabilised sewage sludge.
gnoj, gnojevka, gnojnica in stabilizirano blato iz čistilnih naprav.
In order to avoid milk quality problems, any use of the forage area (grazing or mowing) is prohibited at least 4 weeks after the date of spreading the organic manure.
Da bi se izognili težavam pri kakovosti mleka, je kakršno koli izkoriščanje krmne površine (pašnika ali senožeti) dovoljeno šele štiri tedne po gnojenju z organskimi gnojili.
Grazing:
Pašniki:
In the grazing season, the cows in production use at least 20 acres of grassland per dairy cow.’
„Krave molznice se začnejo pasti, ko se stopi sneg in takoj ko to dopušča nosilnost tal. Posamezna krava molznica v vzreji na pašno sezono potrebuje najmanj 20 arov travnika.“
The dairy cows’ basic intake:
Osnovna prehrana krav molznic:
‘Only sodium chloride is authorised to improve the keeping of fodder.’ in order to avoid changing its characteristics.
„Za boljše shranjevanje krme je dovoljen le natrijev klorid“, da se ne bi spremenile njene značilnosti.
Moistening the feed is prohibited in order to avoid the development of undesirable bacteria.
Vlaženje krme je prepovedano, da se ne bi razvile neželene klice.
‘In the case of supplementary green feed, the green fodder is distributed in cleaned troughs and consumed within at most 4 hours of mowing.’ in order to avoid fermentation of the green feed.
„Če se jim daje še sveža krma, se ta razdeljuje v očiščena korita, zaužiti pa jo morajo najpozneje štiri ure po košnji“, da tovrstna krma ne fermentira.
Similarly, ‘When beet is cut into pieces, it is prepared each day.’.
Poleg tega:
In order to maintain the link between the product and its region:
„Če se krmna pesa reže na kose, jo je treba pripraviti vsak dan.“