Publication of an 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

2010/C 340/16

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘NANOŠKI SIR’

EC No: SI-PDO-005-0421-29.10.2004

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.   Applicant:

3.   Nature of produce:

4.   Specification:

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

4.1.   Title:

‘Nanoški sir’

4.2.   Description:

‘Nanoški sir’ is a hard cheese made from cow's milk.

‘Nanoški sir’ has the shape of a wheel with a diameter of 32-34 cm and a height of 7-12 cm. The edge of the wheel is slightly convex. The interior of ‘Nanoški sir’ is of an intense yellow colour and has an elastic, flexible, smooth and solid consistency. The cheese can have occasional, irregularly-shaped, small to medium-sized eyes.

The weight after at least 60 days of ripening is 8-11 kg.

The rind of ‘Nanoški sir’ is yellow with a brick-red to brown shade; traces of mould may be visible in places, which are the result of traditional ripening. The rind is smooth, dry, without imperfections and cracks.

The product is marketed after at least 60 days of ripening and must contain at least 60 % dry matter and at least 45 % fat in dry matter.

The aroma of the cheese is clean, unobtrusive and characteristic of ‘Nanoški sir’; the flavour is slightly piquant and pleasantly salty. As the cheese ages, its aroma and piquant flavour become stronger.

4.3.   Geographical area:

Milk for ‘Nanoški sir’ is produced inside a geographical area limited by the Italian/Slovene border between the towns of Sežana and Nova Gorica, the river Soča as far as Most na Soči, the river Idrijca from Most na Soči to Idrija, the Idrija-Godovič-Kalce-Planina-Postojna road and the Postojna-Pivka-Divača-Sežana road.

The limited geographical area for the production of ‘Nanoški sir’ (processing of milk into ‘Nanoški sir’) is located inside the geographical area for the production of milk. It is located in the upper part of the wine-growing area of the Vipavska Dolina (Vipava Valley), specifically on the territory of the valley of the Močilnik stream from Lozice to Vipava and on that of the valley of the Vipava river from Vipava to Ajdovščina. ‘Nanoški sir’ is produced in establishments located at an altitude of no more than 500 m above sea level.

All the settlements mentioned are located within the defined geographical area.

4.4.   Proof of origin:

In order to ensure that ‘Nanoški sir’ originates from the specified geographical area, the following are monitored:

4.5.   Method of production:

At least 80 % of the milk for ‘Nanoški sir’ is obtained from cows of the brown breed. The cows are mainly fed with forages and roughage from the geographical area; forages and roughage (pasture grass, hay and silage or cereals) must comprise 75 % of the dry matter in each ration.

Steps are taken to ensure that the milk intended for the production of ‘Nanoški sir’ is collected and stored separately. No more than 72 hours may elapse between the first milking and the heat treatment. The milk is then treated at a low temperature and stored at a cool temperature. The milk is heated to curdling temperature in the cheese-making vat. A rennet solution is poured into the milk, which is then mixed for five minutes. The milk is then left to coagulate. The curd is cut into squares and pressed into moulds with a diameter of 35 cm and a height of 15 cm. The fresh cheese is pressed, and fermentation takes place during pressing. After the end of pressing and fermentation, each wheel of cheese is labelled on one side with the serial number (day and month).

The wheels of cheese are then salted in a sea-salt solution for three days at a temperature of between 12 °C and 18 °C, during which time they are turned every day in order to ensure that they are evenly salted. After three days of salting, the wheels are removed from the brine and placed on draining boards so that the surfaces dry. When the surface of the cheese is sufficiently dry, the wheels are put into the ripening room. ‘Nanoški sir’ ripens in ripening rooms for at least 60 days or until it has at least 60 % dry matter and at least 45 % fat in dry matter. For the first 14 days of ripening, the cheese is wiped and turned over every three days, and from then on it is turned over at least once a week and wiped if necessary. Before the cheese is released from the store, it is washed so as to remove mould from the rind. When the cheese is at least 60 days old, the external appearance of the individual wheels is examined and those that meet the requirements are selected. An organoleptic assessment and chemical analysis are carried out on the same batch of selected wheels.

Each wheel that meets the criteria of the specification is marked on one of the horizontal surfaces with the stamp bearing the symbol of a narcissus and the inscription ‘Nanoški sir’ in such a way that, when the wheel is cut into sections, each small piece contains part of the symbol of a narcissus. Each pre-packed piece of ‘Nanoški sir’ must also be marked with the serial number.

4.6.   Link:

The territory of the Vipava valley is characterised by a mixture of the continental pre-alpine climate and the Mediterranean climate. There are frequent droughts in the Vipava valley due to the wind that very quickly dries out the wet soil. This territory is considerably affected by the bora, a cold northerly wind which blows down from the Nanos plateau and is very strong. Summers are hot. The natural conditions and the harsh climate have also led to the rearing of the brown breed of cattle, which is strong and more resistant. The brown breed can consume a large quantity of basic forages and roughage, and its milk has a high protein and fat content, which influences the quality of curdling, and the colour, flavour and aroma of ‘Nanoški sir’.

Ripening takes place in the upper part of the wine-growing area of the Vipava Valley in ripening rooms which must be situated at an altitude of no more than 500 m above sea level, since vines, too, grow very well up to that altitude above sea level. The upper section of the wine-growing area of the Vipava valley exerts considerable influence over the content of autochthonous microflora in the air, which plays a role in the ripening of ‘Nanoški sir’ and its characteristic aroma and piquant flavour. The content of autochthonous microflora in the air is influenced by the characteristic climate, the proximity of the sea and the presence of vines.

Cheese has been produced on the Nanos plateau for a long time (since the 16th century). The land register of the Vipava manor from the 16th century contains entries for the rental of plateau land and reveals that the users of pastures paid the lords of the manor partly in cheese. This proves that grazing and cheese-making on the Nanos plateau were already developed at that time. From 1986 onwards, ‘Nanoški sir’ began to be made from cow's milk using the traditional cheese-making methods in that area. It is clear that from early on the milk was already mixed with rennet at a low temperature so as to preserve the majority of the lactic acid microorganisms naturally present in the milk. The cheese-making process also took place in open vats, which allow autochthonous microflora — mainly consisting of yeasts — to enter the curd.

4.7.   Control body:

4.8.   Labelling:

The cheeses that meet the requirements of the specification are marked with the name ‘Nanoški sir’, the symbol of a narcissus, the corresponding Community symbol and the national quality symbol.

(1)  OJ L 93, 31.3.2006, p. 12.