Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2009/C 188/12

This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application according to Article 9

‘PECORINO TOSCANO’

EC No: IT-PDO-0117-0020-09.07.2004

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment:

2.   Type of amendment:

3.   Amendment(s):

3.1.   Description:

The characteristics of the finished product are described in greater detail.

3.2.   Method of production:

In particular, it is specified that the whole sheep’s milk intended for the production of Pecorino Toscano may either be raw or undergo thermal treatment, including pasteurisation, and may be inoculated with cultures of natural or selected indigenous milk enzymes.

The minimum maturing period for the cheese is also specified.

3.3.   Labelling:

When marketed for consumption, the heel of Pecorino Toscano PDO cheeses must be marked in ink for soft cheeses and hot-marked for semi-hard cheeses. Pre-packed portions are marked on the packaging, provided this is done in the area of origin.

Pecorino Toscano may be packaged in portions outside the area of origin, but must bear the mark on the heel as placed by the dairy or the maturer. Packers must however enter an agreement with the Protection Association (Consorzio di tutela). The symbol under the logo identifies the cheese producer/maturer/cutter certified by the inspection body placing the ‘Pecorino Toscano’ on the market. The cheeses or cheese portion packages must bear a label, authorised by the Protection Association, with the wording ‘Pecorino Toscano D.O.P.’ or ‘Pecorino Toscano D.O.P. stagionato’ standing out in respect of other wording on the label in terms of size, font and position, with the mark in colour, affixed one or more times and measuring at least 15 mm.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘PECORINO TOSCANO’

EC No: IT-PDO-0117-0020-09.07.2004

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

2.   Group:

3.   Type of product:

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Pecorino Toscano’

4.2.   Description:

Pecorino Toscano is a soft or semi-hard cheese made of whole sheep’s milk coming from the production area. It has a distinctive creamy texture, is matured for a short or long period depending whether it is intended as table cheese or for grating and has a cylindrical shape with flat faces and a slightly convex heel. Its size varies as follows: face diameter between 15 and 22 cm, heel height between 7 and 11 cm, weight between 0,75 and 3,50 kg and fat content in dry matter of no less than 40 % for semi-hard cheeses and no less than 45 % for soft cheeses. The crust is yellow of varying hues up to deep yellow for the soft type. The colour of the crust may depend on the treatments the cheese has undergone. The colour of the body of the cheese is white/light straw-coloured for the soft type and between light straw-coloured and straw-coloured for the semi-hard type. The latter type has a compact consistency and is firm when cut, possibly with unevenly distributed small holes. The strong, fragrant flavour is typical of the special production processes used. The minimum maturing period is 20 days for soft cheese and no less than four months for the semi-hard type.

4.3.   Geographical area:

The production area of Pecorino Toscano comprises the whole of the Region of Tuscany, the whole of the adjacent municipalities of Allerona and Castiglione del Lago, in the Region of Umbria, and the whole of the municipalities of Acquapendente, Onano, San Lorenzo Nuovo, Grotte di Castro, Gradoli, Valentano, Farnese, Ischia di Castro, Montefiascone, Bolsena and Capodimonte in the Region of Lazio.

4.4.   Proof of origin:

Each phase of the production process must be monitored, listing all inputs and outputs. Product traceability is ensured by this, by compiling specific registers managed by the inspection body of livestock farmers, collection centres, producers/maturers, dairies, packagers and cutters, by keeping production and packaging registers and by notification to the inspection body of the quantities produced. Furthermore, the quantity of milk produced and the sheep from which the milk comes must undergo checks. The registers of the sheep raised, indicating the total number of animals on the farm, must be always up to date. A milk production/unloading register regarding the quantity of milk produced must also be kept. In dairies, the storage tanks must be identified, the milk suitable for producing Pecorino Toscano must be kept separate from other milk and milk storage and handling operations must be recorded. A Pecorino Toscano production register must also be kept. All natural and legal persons recorded in the lists are subject to checks by the inspection body, according to the terms of the production specification and the corresponding inspection plan.

4.5.   Method of production:

Pecorino Toscano must be produced only with whole sheep’s milk from the production area. Sheep must mainly be fed with green or dried fodder from local natural pastures, possibly supplemented with hay and concentrated straight feedingstuffs. The milk must be coagulated at a temperature of between 33 and 38 °C, using calf rennet to obtain coagulation over 20-25 minutes. The milk may either be used raw or undergo thermal treatment, including pasteurisation, and may be inoculated with cultures of natural or selected indigenous milk enzymes. During processing, the curd is broken up until the lumps are the size of a hazelnut for soft cheese and a grain of maize for semi-hard cheese. For preparing the latter, the curd may also undergo thermal treatment (cooked) at 40-42 °C for 10-15 minutes. After breaking-up and cooking, if any, the curd is placed in appropriate moulds for draining. Draining is carried out by manual pressing or steaming. The cheeses are immersed in sodium chloride brine at 17 to 19 %, i.e. 15 to 17° Baumé. For each kg of weight, the cheeses must remain in the brine for at least 8 hours for soft cheese and at least 12-14 hours for semi-hard cheese. Curing may also be carried out by directly adding salt. The cheese may be treated externally with an anti-mould product and must mature in suitable rooms at a temperature of 5 to 12 °C with a relative humidity of 75-90 %. The minimum maturing period is 20 days for soft cheese and no less than four months for the semi-hard type.

The area of origin of the milk and of the production and maturing of Pecorino Toscano is the production area specified in point 4.3.

4.6.   Link:

This cheese of ancient origin, whose existence in Etruscan times is the object of extensive historical evidence, has spread over the centuries in the ‘Maremma’ area, most of which lies in Tuscany. Traditionally, the product was designated by names referring to its geographical origin or by the more general term of ‘toscano’ (Tuscan). Over time, given its largely common features, a single production standard and a designation related in etymological terms to its historical and geographical characteristics were established. As regards natural factors, note should be taken of the special characteristics of the areas used for sheep farming, including the farming of animals living freely in the wild, using natural pastures rich in wild plants giving the milk used for cheese making distinctive qualities. As regards human factors, beside their historically proven economic importance, the farms involved play an important social role by using ‘marginal’ land, which would otherwise be progressively abandoned with the subsequent impoverishment of natural resources.

4.7.   Inspection body:

4.8.   Labelling:

Products for sale are marked with the designation of origin. The heel is marked in ink for soft cheeses and hot-marked for semi-hard cheese. Pre-packed portions are marked on the packaging, provided this is done in the area of origin. The Pecorino Toscano may be packaged in portions outside the area of origin, but must bear the mark on the heel as placed by the dairy or the maturer. Packers must however enter an agreement with the Protection Association (Consorzio di tutela). The symbol under the logo identifies the cheese producer/maturer/cutter certified by the inspection body placing the ‘Pecorino Toscano’ on the market. The cheeses or cheese portion packages must bear a label, authorised by the Protection Association, with the wording ‘Pecorino Toscano D.O.P.’ or ‘Pecorino Toscano D.O.P. stagionato’ standing out in respect of other wording on the label in terms of size, font and position, with the mark in colour, affixed one or more times and measuring at least 15 mm.

Mark to be affixed on the whole cheeses or on the portion packaging:

The first digit indicates the body releasing the cheese for consumption: 1 to 3: dairies; 4 to 6: maturers; 7 to 9: cutters located in the area.

The second and third digits identify the number of the dairy/maturer/cutter whose product has been checked by the inspection body.

Mark to be affixed on the labels:

It may be bright green, white and bright red or of one colour only.