| 10.6.2009 | SL | Uradni list Evropske unije | C 131/25 | 10.6.2009 | EN | Official Journal of the European Union | C 131/25 |
| Objava vloge na podlagi člena 6(2) Uredbe Sveta (ES) št. 510/2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila | 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 |
| 2009/C 131/16 | 2009/C 131/16 |
| Ta objava daje pravico do ugovora zoper vlogo na podlagi člena 7 Uredbe Sveta (ES) št. 510/2006. Izjavo o ugovoru mora Komisija prejeti v šestih mesecih po dnevu te objave. | This publication confers the right to object to the 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. |
| POVZETEK | SUMMARY |
| UREDBA SVETA (ES) št. 510/2006 | COUNCIL REGULATION (EC) No 510/2006 |
| „ARZÚA-ULLOA“ | ‘ARZÚA-ULLOA’ |
| št. CE: ES-PDO-0005-0497-27.09.2005 | EC No: ES-PDO-0005-0497-27.09.2005 |
| ZOP ( X ) ZGO ( ) | PDO ( X ) PGI ( ) |
| Ta povzetek zajema glavne elemente specifikacije proizvoda za informativne namene. | This summary sets out the main elements of the product specification for information purposes. |
| 1. Pristojna služba v državi članici: | 1. Responsible department in the Member State: |
| Naziv | : | Subdirección General de Calidad Agroalimentaria y Agricultura Ecológica. Dirección General de Industrias y Mercados Agroalimentarios. Secretaría General de Medio Rural del Ministerio de Medio Ambiente, y Medio Rural y Marino de España | Name | : | Subdirección General de Calidad Agroalimentaria y Agricultura Ecológica. Dirección General de Industrias y Mercados Agroalimentarios. Secretaría General de Medio Rural del Ministerio de Medio Ambiente, y Medio Rural y Marino de España |
| Naslov | : | Paseo Infanta Isabel, 1 | 28071 Madrid | ESPAÑA | Address | : | Paseo Infanta Isabel, 1 | 28071 Madrid | ESPAÑA |
| Telefon | : | +34 913475394 | Tel. | : | +34 913475394 |
| Telefaks | : | +34 913475410 | Fax | : | +34 913475410 |
| E–naslov | : | sgcaae@mapya.es | e-mail | : | sgcaae@mapya.es |
| 2. Vlagatelj: | 2. Group: |
| Naziv | : | D. Xosé Luís Carrera Valín (Quesería «Arqueixal») y otros | Name | : | D. Xosé Luís Carrera Valín (Quesería «Arqueixal») y otros |
| Naslov | : | Alba s/n. Palas de Rei (Lugo) | Address | : | Alba s/n. Palas de Rei (Lugo) |
| Telefon | : | +34 981507653 | Tel. | : | +34 981507653 |
| Telefaks | : | +34 981507653 | Fax | : | +34 981507653 |
| E–naslov | : | queixo@arzua-ulloa.org | e-mail | : | queixo@arzua-ulloa.org |
| Sestava | : | proizvajalci/predelovalci ( X ) drugo ( ) | Composition | : | Producers/processors ( X ) Other ( ) |
| 3. Vrsta proizvoda: | 3. Type of product: |
| Skupina 1.3 | Sir | Class 1.3. | Cheese |
| 4. Specifikacija: | 4. Specification: |
| (povzetek zahtev v skladu s členom 4(2) Uredbe (ES) št. 510/2006) | (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006) |
| 4.1. Ime: | 4.1. Name: |
| „Arzúa-Ulloa“ | ‘Arzúa-Ulloa’ |
| 4.2. Opis: | 4.2. Description: |
| Sir iz surovega ali pasteriziranega kravjega mleka v proizvodnem postopku, ki vključuje koagulacijo, rezanje in spiranje sirnine, oblikovanje, stiskanje, soljenje in zorenje, pridobi naslednje značilnosti (glede na vrsto proizvedenega sira): | Cheese made from raw or pasteurised cow’s milk which, following a production process encompassing the stages of coagulation, cutting and washing of the curd, moulding, pressing, salting and maturation, acquires the following characteristics: |
| | Arzúa-Ulloa: Čas zorenja je najmanj šest dni. Je lečaste ali valjaste oblike, z zaobljenimi robovi. V premeru meri med 100 in 260 mm, v višino med 50 in 120 mm. V nobenem primeru višina ne more biti večja od polmera. Teža je med 0,5 in 3,5 kg. Skorja je tanka in elastična, srednje do temno rumene barve, svetleča, čista in gladka. Sir lahko prekriva transparentna in brezbarvna plast za zaščito proti plesni. Masa je enobarvna, med slonokoščeno in svetlo rumeno, svetleča, brez razpok, lahko pa so v njej neenakomerno razporejene posamezne oglate ali zaokrožene luknjice. | Je mlečne arome, vonj spominja na maslo in jogurt z rahlim pridihom vanilije, smetane in oreha. Osnovni okus je mlečen, rahlo slan in rahlo ali srednje kisel. Struktura je nežna, rahle ali srednje vlažnosti, ne preveč trdna in srednje elastična. V ustih je sir srednje čvrst, mehek in topljiv ter srednje prožen. | Analitske značilnosti končnega proizvoda: vsebnost maščobe: najmanj 45 % v suhi snovi; beljakovine: najmanj 35 % v suhi snovi; pH: med 5,0 in 5,5; suha snov: najmanj 45 %; odstotek vode v nemastni snovi: najmanj 68 % in največ 73 %. | Arzúa-Ulloa de granja: Sir, proizveden iz mleka krav, ki v celoti izhajajo iz kmetijskega gospodarstva, ki izdeluje sir. Fizične in analitične značilnosti sira so enake značilnostim, opisanim zgoraj. | | Arzúa-Ulloa: Maturation period of at least six days. Its shape may be either convex or cylindrical, its edges rounded, its diameter between 100 and 260 mm and its height between 50 and 120 mm. The cheese can never be taller than the length of its own radius. It may weigh between 0,5 and 3,5 kg. The rind, which is thin and elastic, is of medium to dark yellow in colour and shiny, clean and smooth. The cheese may be put up for sale with a transparent colourless slimicide. The paste is uniform in colour, ranging from ivory white to pale yellow; it is shiny, with no cracks, although it may have a small number of small angular or rounded eyes irregularly distributed through it. | Its aroma is milky, reminiscent of the smell of butter and yoghurt, with light hints of vanilla, cream and hazelnut. Its taste is essentially of milk, slightly salty and medium to low acidity. The texture is fine, slightly to averagely moist, not too firm and of medium elasticity. In the mouth it is averagely firm, soft and soluble and of medium springiness. | The analytical characteristics of the finished product are: Fat content: minimum 45 % of dry matter; protein: minimum 35 % of dry matter; pH: between 5,0 and 5,5; dry matter: minimum 45 %; and water content expressed as a percentage of the fat-free matter: minimum 68 % and maximum 73 %. | Farm-manufactured Arzúa-Ulloa: Made from cow's milk entirely sourced from cows from the farm in which the cheese is made. Its physical and analytical characteristics are the same as those set out in the section above. |
| | Arzúa-Ulloa curado: Čas zorenja je najmanj šest mesecev. Je lečaste ali valjaste oblike, zgoraj je lahko konkavne oblike. V premeru meri med 120 in 200 mm, v višino med 30 in 100 mm. Teža je med 0,5 in 2 kg. Skorja ni izrazita, je močno živorumena, svetleča in mastnega videza. Lahko je prekrita s transparentno in brezbarvno plastjo za zaščito proti plesni. Masa je živorumena, v sredini bolj bleda, zelo kompaktna. V masi so lahko posamezne luknjice. | Je intenzivne mlečne arome z močnim vonjem po rahlo žarkem maslu. Vonj je oster in pikanten. Okus je slan, rahlo kiselkast in malo do srednje grenak. Večinoma spominja na maslo z rahlim priokusom po vaniliji in suhem sadju; okus pri skorji se lahko razlikuje od okusa v sredici. Je pikanten. Pookus je grenak, spominja na maslo in vanilijo. | Struktura je čvrsta s trdo skorjo; zlasti pri robovih se lahko pojavijo razpoke, ki so bolj suhe. Na otip je sir homogen in kompakten. Vsebuje visok odstotek maščobe in nizek odstotek vlažnosti. | Analitske značilnosti končnega proizvoda: vsebnost maščobe: najmanj 50 % v suhi snovi; pH: med 5,1 in 5,4; suha snov: najmanj 65 %. | | Cured Arzúa-Ulloa: Maturation period of at least six months. Its shape is convex or cylindrical, its upper surface may be concave, its diameter is between 120 and 200 mm and its height between 20 and 100 mm. It may weigh between 0,5 and 2 kg. The rind is not differentiated, is deep yellow in colour and shiny and greasy in appearance; it may be covered with a transparent colourless slimicide. The paste is deep yellow in colour, paler towards the centre, very compact and may have a few eyes. | Its aroma is very intense and milky, smelling strongly of slightly rancid butter. The smell is pungent and sharp. The flavour is salty, not very acid and of medium to low bitterness. It is mostly reminiscent of butter, with light vanilla and nut notes which may vary between the centre and the outer edge. The overwhelming sensation is one of sharpness. The aftertaste is bitter and of butter and vanilla. | Its texture is hard and difficult to cut, and may have some fissures, mostly towards the edges, which will be drier. It feels homogenous and very compact to the touch. It is high in fat content and low in moisture. | The analytical characteristics of the finished product are: Fat content: minimum 50 % in the dry matter; pH: between 5,1 and 5,4; dry matter: minimum 65 %. |
| 4.3. Geografsko območje: | 4.3. Geographical area: |
| Geografsko območje proizvodnje mleka in izdelave sira, zaščitenega z označbo porekla Arzúa-Ulloa, vključuje naslednje občine: | The area for producing the milk and making the cheeses covered by the Protected Designation of Origin ‘Arzúa-Ulloa’ comprises the following municipalities: |
| — | provinca A Coruña: Arzúa, Boimorto, Pino (O), Touro, Curtis, Vilasantar, Melide, Santiso, Sobrado, Toques, Frades, Mesía, Ordes, Oroso, Boqueixón in Vedra. | — | province of A Coruña: Arzúa, Boimorto, Pino (O), Touro, Curtis, Vilasantar, Melide, Santiso, Sobrado, Toques, Frades, Mesía, Ordes, Oroso, Boqueixón and Vedra, |
| — | provinca Lugo: Antas de Ulla, Monterroso, Palas de Rei, Carballedo, Chantada, Taboada, Friol, Guntín in Portomarín. | — | province of Lugo: Antas de Ulla, Monterroso, Palas de Rei, Carballedo, Chantada, Taboada, Friol, Guntín and Portomarín, |
| — | provinca Pontevedra: Agolada, Dozón, Lalín, Rodeiro, Silleda, Vila de Cruces in Estrada (A). | — | province of Pontevedra: Agolada, Dozón, Lalín, Rodeiro, Silleda, Vila de Cruces and Estrada (A). |
| Pedoklimatske razmere geografskega območja so najustreznejše za nastanek naravnih travnikov in krmnih površin, na katerih se je tradicionalno pasla živina in ki se danes uporabljajo predvsem za proizvodnjo mleka. | The soil and weather conditions of the defined area are ideal for the development of natural meadows and growing foraging crops which have traditionally sustained a significant herd which, at present, is essentially intended for milk production. |
| 4.4. Dokazilo o poreklu: | 4.4. Proof of origin: |
| Da se zagotovi skladnost z določbami iz specifikacije in priročnika kakovosti, inšpekcijski organ vodi registre za spremljanje živinorejskih kmetij, prvih kupcev (posrednikov med živinorejskimi kmetijami in sirarnami), sirarn in obratov za staranje. Za izdelavo sira, zaščitenega z označbo porekla „Arzúa-Ulloa“, se lahko uporabi le mleko, ki izvira s kmetij iz ustreznega registra. Podobno se lahko zaščitena označba porekla „Arzúa-Ulloa“ dodeli le sirom, ki so proizvedeni in starani v sirarnah in obratih za staranje, vpisanih v ustrezne registre. | In order to check whether the requirements of the specifications and the quality manual have been complied with, the control body will be able to rely on the records maintained by the livestock farm, the first buyers (intermediaries in the chain between the livestock farms and the cheese dairies), cheese dairies and cheese maturing centres. Only milk obtained from holdings entered in the relevant register may be used for making cheese under the ‘Arzúa-Ulloa’ Protected Designation of Origin. Similarly, only cheeses made and matured in the cheese dairies and ageing facilities listed in the relevant registers may obtain the protection of the Protected Designation of Origin ‘Arzúa-Ulloa’. |
| Pregledajo se vse fizične ali pravne osebe, ki imajo premoženje, navedeno v teh registrih, objekti in proizvodi, da se preveri, ali proizvodi z zaščiteno označbo porekla „Arzúa-Ulloa“ izpolnjujejo zahteve iz specifikacije. | All natural or legal persons holding assets listed in these registers, as well as the facilities and their products will undergo this check in order to verify that products bearing the Protected Designation of Origin ‘Arzúa-Ulloa’ meet the requirements of the specification. |
| Pregledi vključujejo preverjanje živinorejskih gospodarstev in objektov ter dokumentacije in analiz surovin in sirov. | The checks will be based on inspections of farms and facilities, a scrutiny of documentation and an analysis of the raw material and the cheeses. |
| Če se ugotovi, da surovine ali siri niso bili proizvedeni v skladu s specifikacijo ali da je pri sirih prišlo do sprememb ali nepravilnosti, se siri ne smejo tržiti pod zaščiteno označbo porekla „Arzúa-Ulloa“. | Where it is found that the raw material or the cheeses have not been obtained in accordance with the requirements of the specification or where they show significant defects or discrepancies with it, they may not be marketed under the ‘Arzúa-Ulloa’ Protected Designation of Origin. |
| Siri z zaščiteno označbo porekla so opremljeni z oštevilčeno sekundarno etiketo, ki jo preveri inšpekcijski organ v skladu s pravili iz priročnika kakovosti. | Cheeses covered by the Protected Designation of Origin will bear a numbered secondary label checked by the inspection body in accordance with the rules laid down in the quality manual. |
| 4.5. Metoda pridobivanja: | 4.5. Method of production: |
| Za izdelavo sira se uporablja naravno polnomastno mleko krav pasem Rubia Gallega, Pardo alpina in Frisona ali križancev teh pasem. Krave izvirajo iz higiensko neoporečnih kmetijskih gospodarstev, vpisanih v register označbe porekla. Živali se večinoma hranijo s krmo, pridelano na kmetiji; ob ugodnih vremenskih razmerah se krma dopolni s pašo. Koncentrirana krma rastlinskega porekla, ki večinoma izvira zunaj kmetijskega gospodarstva, se uporablja izključno kot dodatek za pokritje energetskih potreb živali; če je le mogoče, takšna krma izvira iz zadevnega geografskega območja. | The cheese is made only from whole raw milk from Rubia Gallega, Pardo Alpina and Friesian cows or cross-breeds of the three on guaranteed holdings entered in the register of the Protected Designation of Origin. The livestock is fed mostly on fodder produced on the holding itself; feeding is by grazing, weather permitting. Concentrated feed of vegetable origin acquired from outwith the holding must be used only as a supplement to cover the energy needs of the livestock and must be sourced, so far as possible, from within the defined area. |
| Mleko ne vsebuje mleziva in konzervansov ter mora na splošno izpolnjevati zahteve, ki jih določa veljavna zakonodaja. | The milk contains neither colostrum nor preservatives and must generally meet the requirements laid down by the relevant legislation. |
| Mleko, ki ne sme biti obdelano s postopkom sterilizacije, se skladišči pri temperaturi do vključno 4 °C, da se prepreči razvoj mikroorganizmov. | The milk may not undergo any form of standardisation and must be stored at a temperature of not more than 4 °C in order to prevent the development of micro-organisms. |
| Proizvodnja sira vključuje naslednje postopke: | Production of the cheese involves the following procedures: |
| | Koagulacija: postopek se sproži z dodajanjem živalskega sirila ali drugih encimov za koagulacijo, ki so odobreni v priročniku kakovosti, pri temperaturi med 30 in 35 °C; glede na lastnosti mleka in sirila traja od 30 do 75 minut. | | Coagulation: Coagulation is induced using animal rennet or other coagulation enzymes authorised in the quality manual, at temperatures of between 30 and 35 °C, for a period ranging from 30 to 75 minutes depending on the condition of the milk and the curdling process. |
| | Rezanje in spiranje sirnine: sirnina se nareže na koščke, velike kot koruzno zrno (s premerom 5 do 10 mm). Nato se s spiranjem sirnine zmanjša njena kislost, da pH končnega izdelka ni nižji od vrednost iz točke 4.2. | | Cutting and washing of the curd: The curd must be cut to the size of a grain of maize (5 to 10 mm diameter). Washing then takes place in potable water to reduce the acidity of the curd so that the pH of the manufactured product is not less than the values set down in point 4.2. |
| | Oblikovanje: sirnina se oblikuje v modelih valjaste oblike takšnih dimenzij, ki omogočajo oblikovanje sira dimenzij in teže, kot je navedeno v točki 4.2. | | Moulding: The cheese must be moulded in the shape of a cylinder the size of which must be such as to conform to the weights and measurements set down in point 4.2. |
| | Stiskanje: čas stiskanja je odvisen od uporabljenega pritiska in velikosti kosov. | | Pressing: The length of the pressing process varies according to the pressure applied and the size of the pieces. |
| | Soljenje: izvede se s soljenjem sirnine v kadi in/ali tako, da se sir potopi v slanico. Slanica je ohlajena, da ne pride do nezaželenih mikrobioloških sprememb. Siri so lahko v slanici največ 24 ur. | | Salting: Salting must be in the vat over the curds and/or by dipping the cheeses in brine. The latter must be kept refrigerated to avoid undesirable microbiological changes. Cheeses must remain in it no more than 24 hours. |
| | Zorenje: izvaja se v obratih z relativno vlažnostjo med 75 in 90 % ter temperaturo do 15 °C. | | Ageing: This process must take place on premises with a relative humidity level of between 75 and 90 % and a temperature of less than 15 °C. |
| Čas zorenja je najmanj šest dni po končanem stiskanju oziroma soljenju, če se izvede v solnici. Pri trdih sirih je obdobje zorenja najmanj šest mesecev. Sir se med zorenjem redno obrača in čisti, da pridobi svoje značilne lastnosti. | The maturation period must be of six days from the end of the pressing process, or from the salting if the latter is by soaking in brine. In the case of cured cheeses, the minimum maturation period must be six months. During the period of maturation, the cheeses must be turned over and cleaned as necessary in order to acquire their special characteristics. |
| Da se zaščitita kakovost in sledljivost proizvoda, je treba sire z zaščiteno označbo porekla praviloma tržiti cele in v odobreni embalaži. | In order to safeguard the quality and traceability of the product, the protected cheeses should generally be marketed as whole cheeses, in the authorised packaging. |
| Vendar se lahko odobri trženje v kosih in rezanje na prodajnem mestu, če je v ta namen vzpostavljen sistem nadzora, ki zagotavlja poreklo, izvor in kakovost proizvoda ter popolno shranjevanje in ne dopušča nobene nejasnosti. | However, it may be possible to authorise marketing in portions, including cutting at the point of sale, provided that an appropriate monitoring system has been established for this purpose that guarantees the product's origin, quality and perfect conservation, avoiding all likelihood of confusion. |
| 4.6. Povezava: | 4.6. Link: |
| Zgodovinska povezava | Historical: |
| Sir Arzúa-Ulloa je izrazit primer galicijskega sira, ki se na široko trži v celotni osrednji Galiciji, čeprav je bila njegova izdelava izvorno skoncentrirana predvsem na občine na jugovzhodu province A Coruña, zahodu province Lugo in severovzhodu province Pontevedra; poimenovanje sira se je v preteklosti razlikovalo glede na čas in prostor: de Arzúa, del Ulla, de A Ulloa, de Curtis, de Chantada, de Friol ali de Lugo. | Arzúa-Ulloa cheese is one of the Galician cheeses par excellence, to be found throughout central Galicia, although it was originally made in the south-eastern municipalities of A Coruña, western Lugo and north-eastern Pontevedra wit, depending on the area or historical period, different names being applied to the cheese, in particular: Arzúa, Ulla, A Ulloa, Curtis, Chantada, Friol or Lugo. |
| Popis španskih tradicionalnih proizvodov (Inventario Español de Productos Tradicionales), ki ga je objavilo Ministrstvo za kmetijstvo, ribištvo in prehrano leta 1996, vsebuje opis sira „Arzúa“, njegovo izdelavo, uporabo itn. | In the ‘Inventario Español de Productos Tradicionales’ (Spanish Inventory of Traditional Products), published by the Ministry of Agriculture, Fisheries and Food in 1996, the chapter on cheeses provides detailed information on Arzúa cheese, including its method of production and uses. |
| Sir je omenjen tudi v drugih publikacijah ministrstva, kot je katalog španskih sirov (catálogo de quesos españoles) iz leta 1973 ali publikacija o označbah porekla in kakovosti španskih živil (Alimentos de España. Denominaciones de Origen y de Calidad) iz leta 1993. | Other Ministry publications, such as the 1973 ‘catálogo de quesos españoles’ (catalogue of Spanish cheese) or the 1993 ‘Alimentos de España- Denominaciones de Origen y de Calidad’, mention the cheeses. |
| Naravna povezava | Natural: |
| Pedoklimatske razmere geografskega območja proizvodnje in izdelave sira Arzúa-Ulloa so najustreznejše za nastanek naravnih travnikov in krmnih površin, na katerih se je tradicionalno pasla živina in ki se danes uporabljajo predvsem za proizvodnjo mleka, v manjši meri pa tudi mesa. | The soil and weather conditions of the geographical and production area of the Arzúa-Ulloa cheese are ideal for the development of natural meadows and growing fodder crops which have traditionally sustained a significant herd which, at present, is essentially intended for milk production and, to a lesser extent, beef production. |
| Zaradi visoke produktivnosti tega kmetijskega sektorja se je razvil tudi pomemben agroindustrijski sektor, specializiran za proizvodnjo krme ter mesnih in mlečnih izdelkov, med katerimi ima sir zelo pomembno vlogo. | As a result of the high level productivity in this agricultural sector, a significant agroindustrial sector has emerged which specialises in the manufacture of feed and of beef and dairy products, chief of which is cheese. |
| Vpliv geografskega okolja na posebne značilnosti proizvoda | The causal link between the geographical environment and the specific characteristics of the cheese: |
| Za geografsko območje, na katerem se proizvaja sir Arzúa-Ulloa, so značilne številne široke doline z obiljem travnikov in pašnikov, ki so pomemben del pokrajine. Gre za območja osrednje Galicije na razmeroma veliki višini, saj je večina ozemlja nad 300 metri nadmorske višine. | The geographical area in which ‘Arzúa-Ulloa’ cheese is produced is characterised by numerous open valleys surrounded by mountains, in which meadows and grazing land form an important part of the landscape. This area consists of the central districts of Galicia which are considerably high since most of it lies above 300 metres above sea level. |
| Na teh območjih osrednje Galicije se povprečna temperatura giblje malo pod 12 °C. Letnih padavin je med 1 200 in 1 700 mm, zaradi česar je skupaj z doslej napisanim to področje proizvodnje sira idealen prostor za trajne travnike in pašnike ter rast različnih kultur, ki predstavljajo osnovo za prehrano živine in ki za rast potrebujejo izdatne padavine. | In these central Galician districts, the average temperature is slightly below 12 °C. Annual rainfall is around 1 200 to 1 700 mm so that, altogether, the production area of these cheeses is ideal for permanent meadows, pastures and various crops essential to a livestock diet that requires abundant rainfall. |
| To edinstveno okolje na različne načine vpliva na posebne značilnosti sira Arzúa-Ulloa: | This unique environment contributes to the distinctive characteristics of ‘Arzúa-Ulloa’ cheese in various ways: |
| (a) | Kot je že bilo omenjeno, je geografsko okolje naklonjeno rasti obilne in visokokakovostne živinske krme, ki jo sestavljajo avtohtone trave (seme mačjega repa, medena trava, bilnica in ljulka) ter stročnice (lotos, detelja in lucerna), prilagojene na vlago in temperaturne razmere na območju. | (a) | Firstly, the geographical environment is favourable to the growth of abundant high quality fodder, composed of indigenous grasses (Timothy grass, creeping soft grass, fescue grass and ray grass) and pulses (lotus, clover and medick) suited to the area's moist, temperate conditions. |
| (b) | Poleg tega se mleko proizvaja na malih družinskih kmetijah, na katerih se uporabljajo tradicionalne metode živinoreje. Črede še vedno vključujejo zlasti živali avtohtonih pasem goveda, krma pa je večinoma pridelana na kmetijah in je dopolnjena s pašo, če to dopuščajo vremenske razmere. | Koncentrirana krma rastlinskega porekla, ki večinoma izvira zunaj kmetijskega gospodarska, se uporablja izključno kot dodatek za pokritje energetskih potreb živali; če je le mogoče, takšna krma izvira iz zadevnega geografskega območja. Ta tradicionalni model, pri katerem se surovine, ki ne izvirajo s kmetije, uporabljajo v najmanjši možni meri, pripomore k rentabilnosti teh malih družinskih kmetij. | Mleko, proizvedeno na teh kmetijah, je zaradi svojih značilnosti idealno za proizvodnjo sira. Znanstveno je dokazano, da naravnejši načini proizvodnje in krmljenja živali izboljšajo hranilno kakovost mleka, ker se poveča vsebnost CLA (konjugirane linolne kisline) in maščobnih kislin omega-3 v profilu lipidov, saj vsebnost zdravih prehranskih maščob narašča s količino trave v prehrani krav, kar vpliva na značilnosti sira. | (b) | Additionally, milk is produced on small family farms, using traditional herd-management methods. Indigenous breeds still make up a significant proportion of herds and feed comes mainly from fodder produced on the farm, supplemented, when weather permits, by grazing. | Concentrated feedingstuffs are bought in — only when the usual types of feed are in short supply — as a supplement to cover the cattle's energy requirements; as far as possible, the feed is sourced in the defined area. This traditional model, in which the use of inputs bought in from outside the farm is kept to a strict minimum, contributes to the economic viability of these small family farms. | The characteristics of these farms make the milk produced on them ideal for cheese-making. It has been scientifically proven that these more natural systems of production and methods of feeding the cattle improve the nutritional qualities of the milk by increasing the CLA (conjugated linoleic acid) content and the omega-3 fatty acid content of its lipid profile, since the more herbage the cows eat, the more the content of these dietetically beneficial fats increases, influencing the qualities of the cheese. |
| (c) | Kmetje tega območja so poleg tega podedovali dolgo tradicijo proizvodnje sira z edinstvenimi lastnostmi, ki so poznane tudi zunaj meja lokalnega trga, saj proizvod med potrošniki uživa velik ugled in veljavo. Gre za proizvod, ki je nastal iz potrebe kmetov, da ohranijo mleko, ki je na tem območju obilno, a hkrati pokvarljivo. Cilj je bil na eni strani zadovoljiti potrebam za lastno prehrano, na drugi pa pridobiti proizvod, katerega prevoz bo lažji, obstojnost daljša in vrednost večja ter s prodajo katerega bi zagotovili prihodke v družinsko blagajno. Drugače kot na ostalih področjih, kjer proizvajajo sir, je na območju osrednje Galicije, kjer je naravno okolje naklonjeno proizvodnji krme, proizvodnja sira s kratkimi obdobji prekinitev zagotovljena skozi celo leto. Zato se je izoblikovala tehnika izdelave sira s kratkim, približno tedenskim obdobjem zorenja, kar je bilo ravno dovolj za nastanek skorje in je dalo siru primerno čvrstost za prevoz na sejem; hkrati je to pomenilo, da je moral potrošnik sir porabiti v treh do štirih tednih od njegove izdelave, če je želel v celoti uživati v njegovih lastnostih, med katerimi so kremasta sestava, visoka vlažnost ter mlečna aroma in okus. Te lastnosti so vezane na postopek izdelave, v katerem se sirnina razreže na ne premajhna zrna (5 do 10 mm), zaradi česar odcejanje ni intenzivno. S takšno tehniko bi lahko zaradi visoke vsebnosti laktoze v masi dobili prekisle sire, čemur so se proizvajalci na tem območju izognili s spiranjem sirnine, kar je tehnika, ki je proizvajalci v bližnjih področjih proizvodnje sira ne uporabljajo in s katero se poleg tega prepreči nezaželena sekundarna fermentacija, ki bi za sir lahko imela neugodne posledice. | Vaščani so prav tako znali ublažiti sezonski karakter proizvodnje mleka in se izogniti pomanjkanju in slabši kakovosti mleka v poletnem času tako, da so iz presežnega mleka, ki so ga proizvedli jeseni in pozimi, izdelovali sir Arzúa-Ulloa curado, ki zori dalj časa, in sicer več kot 6 mesecev, tako da so si zagotovili živilo visoke energetske in hranilne vrednosti za poletno obdobje, ko so zaradi težkega fizičnega dela na polju takšno živilo potrebovali. | Področje se je torej specializiralo za proizvodnjo vrste sira, ki je v veliki meri prilagojen časovnim in krajevnim pogojem: kmetje so iz presežkov mleka izdelovali sir za prodajo na bližnjih sejmih, ki so bili organizirani tedensko, na štirinajst dni ali mesečno. | (c) | Finally, the region's farmers are successors to a long tradition of producing this cheese, whose unique characteristics, which immediately identify it beyond the local market and have helped it gain a well-deserved prestige among consumers. The product was born out of the rural communities’ need to preserve a foodstuff — milk — which is abundant in the area but which has a short lifespan. The purpose was twofold: self sufficiency and to make a longer lasting and more easily transported valuable product the sale of which would produce income for families. Unlike in other cheese-making areas, the countryside in these central Galician districts, where the countryside is ideal for the growing of fodder, milk production thus being guaranteed throughout the year, with and periods of short supply never very long. That is why cheese making techniques have tended to be based on short ageing periods of about a week, which is ample time for the product to develop a rind that would give it the requisite consistency to bear being carried to market, but which meant it had to be consumed within three or four weeks of production if its best qualities were to be enjoyed, such as its creaminess, its high moisture content and its milky aroma and flavour. These characteristics are related to the production process, in which the curd is cut very small (5 to 10 mm) so that the draining process is not very intense. This technique could have resulted in exceedingly acid cheeses as a result of the high milk content of the paste; however, the local savoir faire solved the problem by washing the curd, a technique unheard of in neighbouring cheese-making areas, which moreover serves to avoid undesirable secondary fermentation which could spoil the cheese. | The locals also devised a means of overcoming the seasonal nature of milk production; they solved the problem of shortages or a drop in the cheese-making quality of the milk during the summer by making cured Arzúa-Ulloa cheese from the surplus milk at the end of autumn and winter and subjecting it to a long ageing process of at least six months. This made it possible for those living in rural communities to have a high-energy nutritional food in the summer, when it was much appreciated since this was the time of year when the work in the fields required greater physical effort. | The area thus specialised in the production of a type of cheese which was very well suited to the circumstances of the place and the time: farmers were making cheese from daily milk surpluses which they then sold at the local weekly, fortnightly or monthly fairs. |
| 4.7. Nadzorni organ: | 4.7. Inspection body: |
| Naziv | : | Instituto Galego da Calidade Alimentaria (INGACAL) | Name | : | Instituto Galego da Calidade Alimentaria (INGACAL) |
| Naslov | : | Rúa Fonte dos Concheiros, 11 bajo | 15703 Santiago de Compostela | ESPAÑA | Address | : | Rúa Fonte dos Concheiros, 11 bajo | 15703 Santiago de Compostela | ESPAÑA |
| Telefon | : | +34 881997276 | Tel. | : | +34 881997276 |
| Telefaks | : | +34 981546676 | Fax | : | +34 981546676 |
| E–naslov | : | ingacal@xunta.es | e-mail | : | ingacal@xunta.es |
| INGACAL je javni organ znotraj Consellería del Medio Rural de la Xunta de Galicia | INGACAL is a public body for which the Consellería del Medio Rural de la Xunta de Galicia is responsible. |
| 4.8. Označevanje: | 4.8. Labelling: |
| Sir, ki se trži z zaščiteno označbo porekla „Arzúa-Ulloa“, je treba po potrditvi, da je skladen s specifikacijo in ustreznimi pravili, opremiti z etiketo označbe porekla, skupaj z zaporedno alfanumerično kodo, ki jo odobri inšpekcijski organ, in uradnim logotipom zaščitene označbe porekla. | Cheese marketed under the Protected Designation of Origin ‘Arzúa-Ulloa’, after being certified as conforming to this specification and the relevant rules, must carry the appropriate designation label, approved and issued by the inspection body, bearing a sequential alphanumeric code and the official logo of the Designation of Origin. |
| Tako na trgovski etiketi kot tudi na etiketi označbe porekla mora biti navedba Denominación de Origen Protegida „Arzúa-Ulloa“ (zaščitena označba porekla „Arzúa-Ulloa“). Na trgovski etiketi je navedeno tudi, ali je bil sir proizveden iz surovega ali pasteriziranega mleka. To je lahko navedeno tudi na etiketah na siru „Arzúa-Ulloa“ vrst „de Granja“ in „curado“. | Both the commercial label and the designation label itself must bear the words ‘Denominación de Origen Protegida “Arzúa-Ulloa”’. Furthermore, the label must indicate whether raw or pasteurised milk was used in the making of the cheese. Where ‘Arzúa-Ulloa’ cheese is of the ‘de Granja’ and ‘curado’ types, this may be indicated on the label. |
