natgillin/translations-raw huggingface dataset:
‘The supply of concentrates in the dairy cows’ intake (including the supply of dried plants) is limited on average for the herd to 1800 kg per cow per year.’
Da bi se ohranila povezanost med proizvodom in ozemljem, na katerem se proizvaja, „[se v] obrok krave molznice iz črede (vključno s posušenimi rastlinami) letno doda povprečno največ 1800 kg koncentrata na kravo“.
The ban on fermented feed has been broadened from ‘dairy cows’ to the ‘dairy herd (cows in production, dry cows and replacement animals after weaning)’.
Prepoved fermentirane krme, ki je veljala za „krave molznice“, se je posplošila na „mlečno čredo (krave v vzreji, krave v suhi dobi in živali za obnovo po odstavitvi)“.
The possibility of feeding another herd, clearly separated, with this type of feed is nevertheless envisaged, subject to certain conditions.
Vendar je mogoče pod nekaterimi pogoji s tovrstno krmo hraniti tudi drugo, strogo ločeno čredo.
‘The following is banned from the dairy herd’s feed: fodder which adversely affects the milk’s smell or taste.’
Da se kakovost mleka ne bi poslabšala, „[je v] prehrani mlečne črede prepovedana krma, ki neugodno vpliva na vonj ali okus mleka“.
Milking
Molža
The milk’s natural flora must be preserved.
Ohraniti je treba naravno mikrofloro v mleku.
Increasing the number of milkings per day harms the milk’s natural flora.
Povečanje števila molž na dan škoduje naravni mikroflori v mleku.
Processing
Poved:
Milk used:
Uporabljeno mleko:
The milk must be collected daily and used quickly in accordance with the time limits of local tradition.
Mleko je treba zbirati vsak dan in ga hitro uporabiti, in sicer tako hitro, kot to določa lokalna tradicija.
This milk must be separated from other milk in order to authorise monitoring.
To mleko je treba ločiti od drugih vrst mleka, da se omogoči nadzor.
‘The only types of milk which may enter the premises where “Morbier” is made are those which comply with this specification, or types of milk intended for other designations of origin of the region provided that the traceability is sufficient to enable verification of compliance with this specification by the types of milk actually used to make “Morbier”.’. The microbial flora of the types of milk complying with the specifications of the region’s other PDOs is compatible with that of ‘Morbier’.
„V proizvodni obrat sira ‚Morbier‘ lahko vstopi le mleko, ki je skladno s to specifikacijo, ali mleko za označbo porekla z navedenega območja, če je sledljivost zadostna, da omogoča preverjanje skladnosti dejansko uporabljenega mleka za proizvodnjo sira ‚Morbier‘ s to specifikacijo.“ Mikroflora v mleku, skladnem s specifikacijo drugih ZOP z navedenega območja, je združljiva z mikrofloro sira „Morbier“.
The producers of milk for those other PDOs are identified and the types of milk coming from those holdings comply with the same essential rules as for the PDO ‘Morbier’:
Proizvajalci mleka za te druge ZOP so namreč opredeljeni, mleko, ki izvira s teh kmetijskih gospodarstev, pa je skladno z istimi temeljnimi pravili, kot veljajo za ZOP „Morbier“:
feeding dairy cows on the basis of grass and hay in the area, grazing, keeping the milk for a limited period, etc. That makes it possible to maintain an appropriate microbial atmosphere in the workshop.
krmljenje krav molznic s travo in senom z navedenega območja, paša, omejen čas hranjenja mleka itn. To omogoča ohranjanje prilagojenega mikrobnega okolja v proizvodnem obratu.
Other types of milk which comply neither with the specification for ‘Morbier’ nor with the specifications for the other PDOs do not provide the same guarantees.
Druge vrste mleka, ki niso v skladu s specifikacijo sira „Morbier“ niti s specifikacijo drugih ZOP, ne zagotavljajo enakih standardov.
Moreover, different cheeses are of course made in different ways, either in other places (different production chain) or at different times (successive production).
Poleg tega se različni siri seveda proizvajajo ločeno glede na prostor (različna proizvodna veriga) ali čas (zaporedne izdelave). Predelava
The sentence ‘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.’ is replaced by:
„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“ se nadomesti s povedjo:
‘With the exception of partial skimming, nothing may be removed from or added to the milk, including during production, except for: — salt (sodium chloride), — rennet, — selected cultures of fermenting agents, obtained either by subculturing or by direct seeding, — water, — vegetable carbon (carbo medicinalis vegetalis).’
„Razen delnega posnetja smetane je vsako odvzemanje ali dodajanje sestavin temu mleku med proizvodnjo prepovedano, razen: - soli (natrijevega klorida), – sirila, – izbranih kultur fermentov, ki se lahko dodajo s presajanjem ali neposrednim dodajanjem, – vode in – rastlinskega oglja (carbo medicinalis vegetalis).“
It is specified that ‘Production must take place in a stainless steel or copper vat.’ for technological and traditional reasons.
Pojasnjeno je: „Sir se izdeluje v posodi iz nerjavnega jekla ali bakra,“ in sicer iz tehnoloških in tradicionalnih razlogov.
The size of the curds’ grains has been deleted because this is impossible to check and is not specific to this product.
Velikost koščkov narezanih sirnih zrn se črta, saj je ni mogoče nadzorovati in ni značilna za proizvod.
The conditions for the removal of lactose are specified as well as the temperature conditions in the vat.
Opisani so pogoji za odstranjevanje mlečnega sladkorja (laktoze) in temperatura v posodi.
The sentence ‘The loaves are formed by light pressing.’ is deleted because this is not a technological requirement.
Poved „Hlebci se izoblikujejo z rahlim stiskanjem,“ se črta, saj to s tehnološkega vidika ni nujno.
It is specified that coating with vegetable carbon must be ‘done by hand’ so that the cheesemaker can demonstrate his know-how at this important stage of producing ‘Morbier’.
Pojasnjeno je, da je vtiranje rastlinskega oglja obvezno „ročno“, da lahko sirar v tej pomembni fazi proizvodnje sira „Morbier“ pokaže svoje strokovno znanje.
The use of traditional wooden moulds and linen cloth are authorised because these are materials traditionally used in this sector.
Dovoljeno je uporabljati tradicionalna lesena oblikovala in laneni prt, saj se ta dva materiala tradicionalno uporabljata v tem sektorju.
It has been added to the specification that ‘Morbier’ must be salted dry or in brine and that, in the case of brining, chemical purification of the brine is prohibited.
V specifikacijo se doda, da je treba sir „Morbier“ soliti na suho ali v slanici ter da je pri razsoljevanju prepovedano kemijsko odstranjevanje slanice.
This important technological stage was forgotten in the previous specification.
Ta pomembni tehnološki postopek v prejšnji specifikaciji ni bil naveden.
Maturing
Zorenje
Wood is the best maturing medium because it enables excellent exchanges, particularly with water and salt, by regulating them.
Les je najboljša podlaga za zorenje, saj z uravnavanjem zlasti vode in soli omogoča odlično izmenjavo snovi.
However, in order not to penalise a cheese dairy which currently matures on stainless steel, the following transitional measure is proposed:
Da pa sirarne, ki zdaj sire zorijo na nerjavnem jeklu, ne bi utrpele škode, se predlaga prehodni ukrep:
‘By way of derogation, stainless steel media used to make “Morbier” before 1 January 2006 may be used until their replacement and at the latest until 31 December 2014.’
„Z odstopanjem se do zamenjave z drugimi podlagami in najpozneje do 31. decembra 2014 lahko uporabljajo jeklene podlage, ki so se za proizvodnjo sira ‚Morbier‘ uporabljale pred 1. januarjem 2006.“
It has been added that the minimum duration is 45 days ‘without interruption of the cycle’.
Doda se, da zorenje „neprekinjeno“ traja najmanj 45 dni.
It is specified that:
Pojasnjeno je:
‘During storage before marketing, the matured cheeses must be kept at a positive temperature’.
„Zorene sire je treba med skladiščenjem pred trženjem hraniti pri pozitivni temperaturi.“
The requirement to use the national logo ‘INAO’ no longer applies.
Uporaba nacionalnega logotipa „INAO“ ni več obvezna.
The requirement to use the European Union logo ‘PDO’ has been added.
Doda se obveznost uporabe logotipa Evropske unije „ZOP“.
The requirement to give the details of the producer has been replaced by the requirement to give the details of the maturer.
Obveznost navedbe podatkov o proizvajalcu je bila nadomeščena z obveznostjo navedbe podatkov o zorilcu.
It is specified that, irrespective of the regulatory references applicable to all cheeses, the use of any term or other reference accompanying the designation of origin is prohibited on the labelling, advertising, invoices or commercial documents, with the exception of specific trademarks.
Ne glede na predpisane zahteve glede označevanja, ki veljajo za vse sire, je prepovedano dodajanje opisov ali drugih navedb tej označbi na etiketah, v oglasih, na računih ali v trgovskih dokumentih, razen posebnih blagovnih ali tovarniških znamk.
In the ‘National requirements’ it is considered useful to indicate the ‘main points to check’ with their reference values and assessment methods.
V „Nacionalnih zahtevah“ se je zdelo koristno navesti „glavne točke, ki jih je treba preveriti“ ter njihove referenčne vrednosti in načine ocenjevanja.
The details of the organisations involved in monitoring the production conditions are given, and in particular the details of the new Certifying Body chosen by the group as the control body.
Navedeni so podatki o organih, ki nadzirajo proizvodne razmere, zlasti podatki o novem certifikacijskem organu, ki ga je za nadzorni organ izbrala skupina vlagateljica.
The National Institute of Origin and Quality is no longer involved under this heading.
Institut National de l’Origine et de la Qualité (francoski nacionalni inštitut za poreklo in kakovost) v to postavko ni več vključen.
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]‘MORBIER’
Uredba Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„MORBIER“
Description of the product to which the name in (1) applies
Opis proizvoda, za katerega se uporablja ime iz 1. točke
‘Morbier’ is a cheese made from raw cow’s milk, with an uncooked pressed paste, in the shape of a flat cylinder 30 to 40 centimetres in diameter, 5 to 8 centimetres high, weighing 5 to 8 kg, with flat sides and a slightly convex heel.
„Morbier“ je sir iz surovega kravjega mleka, katerega testo je stiskano in ni kuhano, v obliki sploščenega valja s premerom od 30 do 40 cm, višino od 5 do 8 cm in težo od 5 do 8 kg, z ravnima osnovnima ploskvama in rahlo izbočenim obodom.
Throughout each slice the cheese has a continuous, joined, horizontal, central black mark.
Sir ima po sredini črno vodoravno progo, ki lepi skupaj spodnji in zgornji polhlebec ter teče neprekinjeno po celotni rezini.
Its rind is natural, rubbed, of regular appearance, smeared, and bears the imprint of the frame of the mould.
Skorja je naravna, zdrgnjena, pravilne oblike in oprana s slano vodo („morgé“), poleg tega pa je na njej odtis okvirja oblikovala.
Its colour is beige to orange with shades of orangey brown, orangey red and orangey pink.
Barva je med bež in oranžno z rjavo-, rdeče- in roza-oranžnimi odtenki.
Its paste is homogeneous and ivory to pale yellow in colour, with frequently a number of scattered openings the size of a redcurrant or small flattened bubbles.
Testo je homogeno, barva je med slonokoščeno in bledo rumeno, poleg tega pa so pogoste posamezne luknjice velikosti ribeza ali majhnih sploščenih mehurčkov.
It is soft to the touch, smooth and melting and not very sticky in the mouth and its texture is smooth and fine.
Testo je prožno na dotik, oljnato in topljivo, se ne lepi v ustih ter ima nežno in gladko teksturo.
The taste is clear with hints of milk, caramel, vanilla and fruit.
Je izrazitega okusa, ki se mu pridružujejo mlečne, karamelne, vaniljine in sadne note.
With ageing, the aromatic range becomes enriched by roasted, spicy and vegetable nuances.
Arome se s staranjem obogatijo s priokusi po praženju, začimbah in rastlinah.
The flavours are balanced.
Okusi so uravnoteženi.
The cheese has a minimum fat content of 45 grams per 100 grams after complete desiccation.
Po celotnem sušenju sir vsebuje najmanj 45 g maščobe na 100 g sira.
The moisture content of the fat-free cheese must be between 58 % and 67 %.
Brezmasten sir mora vsebovati med 58 % in 67 % vlage.
The maturing of the cheese is carried out over a minimum period of 45 days from the day of production, without interrupting the cycle.
Zorenje traja neprekinjeno vsaj 45 dni od dneva proizvodnje.
The milk used to produce ‘Morbier’ must come solely from a dairy herd of Montbéliarde cows of breed type 46, or from French Simmental cows of breed type 35, or from crosses of these two breeds of certified descent.
Mleko, ki se uporablja za proizvodnjo sira „Morbier“, mora biti pridobljeno izključno z molžo krav pasme montbeliard pasemskega tipa 46 ali francoske lisaste pasme (simmental) pasemskega tipa 35 ali križancev teh dveh pasem s potrjenim poreklom.
The dairy cows’ basic intake comprises grass grazed throughout the growing period, and during the winter hay or second-cut hay likewise harvested in the geographical area.
Osnovno prehrano krav molznic sestavlja trava, popasena v celotni rastni sezoni, pozimi pa seno ali otava, ki prav tako izvirata s travnikov na geografskem območju.
In order to guarantee a close link between the region and the product by specific feed from the geographical area, supplementary feed is limited to 1800 kg per dairy cow per year.
Da se zagotovi tesna povezanost med območjem in proizvodom s posebno krmo z geografskega območja, lahko krave molznice letno zaužijejo največ 1800 kg dopolnilnih krmnih mešanic.
On the holding, the grazing area actually used must be at least equal to 1 hectare per dairy cow.
Vsaka kmetija mora imeti na voljo vsaj hektar dejansko izkoriščene travne površine na kravo molznico.
In order to maintain the traditional practice of grazing, farm production systems where all the feed is supplied in troughs are forbidden.
Zaradi ohranjanja tradicionalnega načina paše so prepovedana kmetijska gospodarstva, na katerih se krmljenje izvaja izključno v hlevih.
The dairy cows graze after the snow has melted and as soon as the soils’ bearing capacity allows.
Krave molznice se začnejo pasti, ko se stopi sneg in takoj ko to dopušča nosilnost tal.
In the grazing season, the cows in production use at least 20 acres of grassland per dairy cow.
Posamezna krava molznica v vzreji potrebuje najmanj 20 arov travnika na pašno sezono.
These restrictions mean that at least 70 % of the feed comes from the geographical area.
Te omejitve pomenijo, da najmanj 70 % krme izvira z opredeljenega geografskega območja.
Fermented fodder, whether silage products or other, are not to be used in the feed of the dairy herd at any time of the year owing to the technological risks related to these practices during the production and maturing of cheeses.
Uporaba fermentirane krme, v obliki silaže ali drugačne, je za krmljenje mlečne črede prepovedana vse leto zaradi tehnoloških tveganj v postopkih proizvodnje in zorenja sirov.
Only raw materials and supplementary feed derived from non-transgenic products are authorised for the dairy herd so as to preserve the traditional nature of the feed.
Da bi krma ostala tradicionalna, so za krmljenje mlečne črede dovoljene le surovine in dopolnilne krmne mešanice, ki ne izhajajo iz gensko spremenjenih proizvodov.
The milk is produced and the cheese manufactured and matured in the geographical area.
Proizvodnja mleka, pridelava in zorenje sirov potekajo na opredeljenem geografskem območju.
The labelling of the cheeses qualifying for the designation of origin ‘Morbier’ must include the name of the designation written in characters at least equal in size to the largest characters appearing on the label.
Na etiketi sirov z označbo porekla „Morbier“ mora biti navedeno ime označbe, napisano s črkami, ki so najmanj enake velikosti največjih črk na etiketi.
The labelling must include the European Union ‘PDO’ symbol.
Na etiketi mora biti obvezno znak „ZOP“ Evropske unije.
The identification (name or business name and address) of the maturing plant is clearly shown on the whole cheeses.
Identifikacija obrata za zorenje je jasno zapisana na etiketah hlebcev (naziv proizvajalca ali podjetja in naslov).
The geographical area extends over the territory of the following municipalities:
Geografsko območje vključuje ozemlje naslednjih občin:
Department of Ain:
Departma Ain:
municipalities of Apremont, Bellegarde-sur-Valserine as regards the part corresponding to the former municipality of Coupy, Belleydoux, Champfromier, Charix, Chezery-Forens, Confort, Echallon, Giron, Lancrans, Leaz, Lelex, Mijoux, Plagne, Montanges and Saint-Germain-de-Joux.
občine Apremont, Bellegarde-sur-Valserine v delu, ki ustreza nekdanji občini Coupy, Belleydoux, Champfromier, Charix, Chezery-Forens, Confort, Echallon, Giron, Lancrans, Leaz, Lelex, Mijoux, Plagne, Montanges in Saint-Germain-de-Joux.
Department of Doubs:
Departma Doubs:
all the municipalities of the department.
vse občine.
Department of Jura:
Departma Jura:
all the municipalities with the exception of Annoire, Aumur, Champdivers, Chemin, Longwy-sur-le-Doubs, Molay, Peseux, Petit-Noir, Saint-Aubin, Saint-Loup, Tavaux.
vse občine razen občin Annoire, Aumur, Champdivers, Chemin, Longwy-sur-le-Doubs, Molay, Peseux, Petit-Noir, Saint-Aubin, Saint-Loup in Tavaux.
Department of Saône and Loire:
Departma 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.
občine Beaurepaire-en-Bresse, Beauvernois, Bellevesvre, Champagnat, Cuiseaux, Flacey-en-Bresse, Fretterans, Joudes, Mouthier-en-Bresse, Sagy, Saillenard, Savigny-en-Revermont in Torpes.
Natural factors
Naravni dejavniki
The geographical area comprises the arc of the Jura mountains, a set of limestone plateaux, and its extension into a small part of the adjoining plain.
Opredeljeno geografsko območje zajema jursko pogorje in apnenčaste planote, ki se nadaljujejo v majhen del sosednje ravnine.
The altitude is often high.
Pogosta je visoka nadmorska višina.
The landscape is divided between grassland and woodland.
V pokrajini se izmenjujejo travniki in gozdovi.
The grassland’s natural limestone flora is very varied.
Naravno travniško rastlinje, ki raste na apnenčastih tleh, je zelo raznovrstno.
The whole of the area is characterised by a continental type of climate, with large differences in temperature between winter and summer, and precipitation which, although spread throughout the year, is considerable in summer.
Za celotno območje je značilno celinsko podnebje z velikimi temperaturnimi razlikami med zimo in poletjem ter s padavinami, ki so kljub celoletni enakomerni porazdelitvi močnejše poleti.
The whole of the area is also defined by a northern climate with a low annual average temperature (despite considerable heat in the summer) and a large number of days of frost.
Za navedeno območje je značilno tudi severno podnebje z nizko povprečno letno temperaturo (kljub poletnim vročinskim obdobjem) in pogosto zmrzaljo.
It is a very wet mountain or submountain environment with annual rainfall always in excess of 900 mm and generally in excess of 1000 mm. This rainfall is already considerable at low altitude and increases towards the interior of the mountain ranges.
Gre za gorsko ali podgorsko okolje z obilnimi padavinami, katerih letna količina vedno presega 900 mm, običajno pa 1000 mm. Te padavine so močne že na manjših višinah, proti notranjosti gorovja pa se še krepijo.
Seasonal distribution is characterised by the lack of a dry season.
Zaradi porazdelitve količine padavin med letom ni sušnih obdobij.
This climate particularly favours the growth of grass.
Podnebje je primerno zlasti za rast trave.
Human factors
Človeški dejavniki
In the centre and the north of the Jura mountains the importance of grazing has shaped the regional economy based essentially on livestock rearing and above all on dairy production.
V osrednjem in severnem delu jurskega pogorja so pašniki zaradi svoje pomembnosti odločilno vplivali na regionalno gospodarstvo, ki temelji zlasti na živinoreji, predvsem pa prireji mleka.
Originally it was produced at a time when the level of milk was low and in particular insufficient for the production of a wheel of ‘Comté’.
Najprej se je proizvajal, ko je bilo mleka malo, zlasti pa ne dovolj za proizvodnjo hlebca sira „Comté“.
The production of ‘Morbier’ and ‘Comté’ are closely linked.
Proizvodnji sirov „Morbier“ in „Comté“ sta tesno povezani.
There are currently several theories about the origin of the making of ‘Morbier’.
Glede začetka proizvodnje sira „Morbier“ je več predpostavk.
According to one theory, ‘Morbier’ was made out of necessity, on the farms, in order to use two successive milkings to produce a cheese of 8 to 10 kilograms.
Po eni od njih naj bi se sir „Morbier“ proizvajal zato, ker je bilo treba na kmetijah za proizvodnjo od 8- do 10-kilogramskega hlebca sira uporabiti mleko dveh zaporednih molž.
The first curd loaf was coated with soot taken from under the cauldron in order to provide protection against external contamination and avoid superficial alteration before being put together with the curds of the following batch.
V prvi polhlebec sirnine se je pred pridružitvijo sirnine iz naslednje obdelave vtrlo saje, ki so se nabrale na dnu sirarskega kotla, da se je tako zaščitil pred zunanjimi okužbami in površinsko oksidacijo.
The residual layer marked the join between the two batches.
Preostanek plasti je označeval mesto združitve polhlebcev iz obeh obdelav.
The application of carbon by hand presupposes an exact balance between coating curds which were too dry and coating curds which were too moist.
Pri ročnem vtiranju oglja je potrebno ustrezno ravnotežje med sirnino, ki je presuha, in sirnino, ki je prevlažna.
Maintaining a stage performed by hand guarantees that cheesemakers’ know-how in relation to ‘Morbier’ is maintained, as well as respect for tradition.
Ohranjanje ročne obdelave zagotavlja ohranjanje sirarskega znanja, povezanega s sirom „Morbier“, in spoštovanje tradicije.
The livestock rearers in the Jura mountains have over the generations opted for a breed of cow, the ‘Montbéliarde’, which is particularly suited to the local natural conditions and whose milk is well-suited to the regional cheesemaking technologies.
Goveja pasma montbeliard je plod izbora več generacij rejcev z jurskega pogorja in je posebej prilagojena lokalnim naravnim razmeram, njeno mleko pa je primerno za regionalno sirarsko tehnologijo.
Secondarily, they have also opted for the ‘Simmental’, which is less prevalent.
Rejci so izbrali tudi pomožno pasmo simmental, ki je manj pogosta.
‘Morbier’ is a cow’s milk cheese weighing 5 to 8 kg.
„Morbier“ je sir iz kravjega mleka, ki tehta od 5 do 8 kg.
‘Morbier’ is a cheese which is recognisable by a horizontal, central black line which runs through the whole slice like a weld.
Prepoznaven je po črni vodoravni progi po sredini, ki teče neprekinjeno po celotni rezini ter lepi skupaj spodnji in zgornji polhlebec.
The black line is obtained solely by coating vegetable carbon on the side of one of the loaves of curds before pressing.
Črna vodoravna proga po sredini se naredi izključno z vtiranjem rastlinskega oglja po eni od ravnin polhlebca pred stiskanjem.
With the cheese marked in the centre by this famous black line, its paste is homogeneous in colour from ivory to pale yellow with frequently a number of scattered openings.
Testo, ki ima po sredini znamenito črno vodoravno progo, je homogeno, barva je med slonokoščeno in bledo rumeno, poleg tega pa so pogoste posamezne luknjice.