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Uradni list Evropske unije | SL | Serija COfficial Journal of the European Union | EN | C series
C/2024/2490 | 12.4.2024C/2024/2490 | 12.4.2024
Objava odobrene standardne spremembe specifikacije proizvoda za zaščiteno označbo porekla ali zaščiteno geografsko označbo v sektorju kmetijskih proizvodov in živil iz člena 6b(2) in (3) Delegirane uredbe Komisije (EU) št. 664/2014Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2024/2490)(C/2024/2490)
To obvestilo je objavljeno v skladu s členom 6b(5) Delegirane uredbe Komisije (EU) št. 664/2014 (1).This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
OBVESTILO O ODOBRITVI STANDARDNE SPREMEMBE SPECIFIKACIJE PROIZVODA NA RAVNI UNIJE ZA ZAŠČITENO OZNAČBO POREKLA ALI ZAŠČITENO GEOGRAFSKO OZNAČBO IZ DRŽAVE ČLANICECOMMUNICATING THE APPROVAL OF A UNION [SIC] STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE
(Uredba (EU) št. 1151/2012)(Regulation (EU) No 1151/2012)
„Caciocavallo Silano“‘Caciocavallo Silano’
EU št.: PDO-IT-0003-AM01 – 25. januar 2024EU No: PDO-IT-0003-AM01 - 25.1.2024
ZOP (X) ZGO ( )PDO (X) PGI ( )
1.   Ime proizvoda1.   Name of product
„Caciocavallo Silano“‘Caciocavallo Silano’
2.   Država članica, ki ji pripada geografsko območje2.   Member State to which the geographical area belongs
ItalijaItaly
3.   Organ države članice, ki sporoči standardno spremembo3.   Member State authority communicating the standard amendment
MASAF (ministrstvo za kmetijstvo, prehransko suverenost in gozdarstvo)MASAF [Ministry of Agriculture, Food Sovereignty and Forestry]
——
4.   Opis odobrenih sprememb4.   Description of the approved amendment(s)
Pojasnilo, da spremembe spadajo v opredelitev standardne spremembe, kot je določena v členu 53(2) Uredbe (EU) št. 1151/2012Explanation that the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012
Spremembe spadajo v opredelitev standardne spremembe, ker ne vključujejo spremembe imena, ne bi mogle izničiti povezave in ne predvidevajo dodatnih omejitev trženja proizvoda.The amendments fall within the definition of a standard amendment because they do not include changing the name, do not risk voiding the link, and do not entail further restrictions on the marketing of the product.
1.   Sprememba več členov specifikacije proizvoda1.   Amendment concerning several articles of the product specification
UvodIntroduction
Zaščitena označba porekla „Caciocavallo Silano“ je bila registrirana z Uredbo (ES) št. 1263/96 z dne 1. julija 1996 (ZOP) v skladu s členom 17 Uredbe Sveta (EGS) št. 2081/92.The protected designation of origin Caciocavallo Silano was registered under Regulation (EC) No 1263/96 of 1 July 1996 (PDO) in accordance with Article 17 of Regulation (EEC) No 2081/92.
Dokumenti, objavljeni v evropskem registru geografskih označb v ES, vsebujejo eno datoteko z 19-stranskim poročilom, nikoli objavljeni povzetek in odlok predsednika vlade z dne 19. maja 1993 o priznavanju označbe porekla v Italiji in predstavitvi specifikacije proizvoda za sir „Caciocavallo Silano“, ki je dopolnjena z Uredbo Komisije (ES) št. 1204/2003 z dne 4. julija 2003 o spremembi nekaterih vidikov specifikacije proizvoda.The documents published in the EC in the European geographical indications register consist of a single file containing a 19-page report, the summary sheet never published, and the Prime Ministerial Decree of 19 May 1993 recognising the designation of origin in Italy and representing the product specification for ‘Caciocavallo Silano’, supplemented by Commission Regulation (EC) No 1204/2003 of 4 July 2003 amending certain aspects of the specification.
Odlok predsednika vlade iz leta 1993 ima 5 členov.The 1993 Prime Ministerial Decree consists of 5 articles:
Člen 1 priznava ime, člen 2 opredeljuje geografsko območje, člen 3 opredeljuje značilnosti proizvoda in metodo proizvodnje, člen 4 razveljavlja dotedanje normativne določbe, člen 5 pa določa podrobna pravila o sprostitvi v porabo.Article 1 recognising the name, Article 2 defining the geographical area, Article 3 defining the characteristics of the product and the method of production, Article 4 repealing previous legal provisions, and Article 5 laying down detailed rules for release for consumption.
Uredba (ES) št. 1204/2003 dopolnjuje specifikacijo proizvoda z opredelitvijo lastnosti surovine (mleko). Geografsko območje je bilo razširjeno z vključitvijo več občin in je vključevalo novoustanovljeni pokrajini Crotone in Vibo Valentia, katerih občine so bile prej del pokrajine Catanzaro. Del oddelka o metodi proizvodnje, ki se nanaša na startersko kulturo iz sirotke, je bil razširjen in določeno je bilo, da je najkrajše obdobje zorenja 30 dni. Določeni so nekateri načini opredelitve proizvoda.Regulation (EC) No 1204/2003 supplements the specification by specifying the characteristics of the raw material (milk); the geographical area was extended to include a number of municipalities, and included the newly created provinces of Crotone and Vibo Valentia, whose municipalities were formerly part of the province of Catanzaro; the part of the method of production section concerning the whey starter was expanded and the minimum maturing period was set at 30 days. Some means of identifying the product are specified.
Ti dokumenti so podlaga za zahtevek za spremembo.The documents listed above form the basis for the request for amendment.
S tem zahtevkom za spremembo je bila nova specifikacija proizvoda preoblikovana v skladu s strukturo, ki jo je določilo ministrstvo za kmetijstvo, prehransko suverenost in gozdarstvo, ter vsebuje naslednje točke, določene v členu 7 Uredbe (EU) št. 1151/2012:With this request for amendment, the new specification has been rewritten in accordance with the structure laid down by the Ministry of Agriculture, Food Sovereignty and Forestry, and contains the points provided for in Article 7 of Regulation (EU) No 1151/2012, which are as follows:
člen 1 Ime in člen 3 Območje proizvodnje sta ohranjena;Article 1 ‘Name’ and Article 3 ‘Production area’ are maintained.
— | člen 2 predsedniškega odloka z dne 19. maja 1993 je bil razdeljen ter na novo sta bila ustvarjena člen 2 Opis proizvoda in člen 5 Metoda proizvodnje;— | Article 2 of the Presidential Decree of 19 May 1993 has been broken up and a new Article 2 ‘Description of the product’ and Article 5 ‘Method of production’ have been created.
— | dodan je bil nov člen 4 Dokazilo o poreklu;— | A new Article 4 ‘Proof of origin’ has been added.
— | dodana sta bila nova člena 7 Pregledi in 8 Označevanje.— | A new Article 7 ‘Checks’ and Article 8 ‘Labelling’ have been added.
Sestavljen je bil tudi enotni dokument za nadomestitev povzetka.The single document has also been written to replace the summary sheet.
Ta sprememba vpliva na enotni dokument.This amendment affects the single document.
2.   Opis proizvoda2.   Description of the product
Sprememba je zgolj redakcijska in se nanaša na člen 1 sedanje specifikacije proizvoda (odlok predsednika vlade z dne 19. maja 1993) in točko 3.1 enotnega dokumenta.The amendment is purely clerical and concerns Article 1 of the current specification (Prime Ministerial Decree of 19 May 1993) and point 3.1 of the single document.
Sedanje besedilo:Current wording:
„Označba porekla ‚Caciocavallo Silano‘ se podeli siru, ki je proizveden na geografskem območju, opisanem v členu 2, ter je skladen z zahtevami iz členov 3 in 4.“‘The designation of origin “Caciocavallo Silano” is granted for cheese produced in the geographical area described in Article 2 and that complies with the requirements laid down in Articles 3 and 4.’
se nadomesti z naslednjim:This has been replaced by:
„Člen 1‘Article 1
ImeName
Zaščitena označba porekla (ZOP) ‚Caciocavallo Silano‘ se lahko uporablja samo za sir, ki izpolnjuje pogoje in zahteve iz te specifikacije proizvoda.“The Protected Designation of Origin (PDO) “Caciocavallo Silano” may be used only for cheese that meets the conditions and requirements laid down in this product specification.’
Razlog:Reason:
Besedilo je bilo le preoblikovano.The sentence has simply been redrafted.
Ta sprememba vpliva na enotni dokument.This amendment affects the single document.
3.   Ta sprememba se nanaša na člen 2 sedanje specifikacije proizvoda (odlok predsednika vlade z dne 19. maja 1993) in točko 3.2 enotnega dokumenta.3.   This amendment concerns Article 2 of the current specification (Prime Ministerial Decree of 19 May 1993) and point 3.2 of the single document
Sedanje besedilo:The current wording:
„ ‚Caciocavallo Silano‘ je poltrdi sir iz vlečenega sirnega testa, proizveden le iz surovega kravjega mleka. Mleko se lahko v mlekarni toplotno obdela pri 58 °C za 30 sekund.‘ “Caciocavallo Silano” is a semi-hard stretched-curd cheese produced using only raw cow’s milk. The milk may be thermised to 58 ° for 30 seconds at the dairy.
Oblika: oval ali prisekan stožec, z „glavico“ (testina) ali brez, v skladu z lokalnimi običaji, z vdolbinami, ki so odvisne od lege vezi.Shape: ovoid or truncated cone, with or without a “stalk” (testina), according to local customs, with indents depending on the position of the ties.
Teža: med 1 kg in 2 500 kg.Weight: between 1 kg and 2 500 kg;
Skorja: tanka, gladka, izrazite slamnato rumene barve. Na površini so lahko rahle vdolbine zaradi vezi, uporabljenih za vezanje sira.Rind: thin, smooth, distinct straw yellow colour. There may be slight indents on the surface resulting from the ties used to bind the cheese.
Testo: homogeno, kompaktno, z zelo majhnimi luknjicami, bele ali slamnato rumene barve, temnejše na zunanji strani in svetlejše na notranji.Paste: homogeneous, compact, with very small holes, white or straw yellow colour, darker on the outside and lighter on the inside.
Okus: aromatičen, prijeten, se topi v ustih, običajno nežen, blag, ko je sir mlad, z zorenjem pa postane pikanten.Taste: aromatic, pleasant, melts in the mouth, normally delicate, tends to be mild when the cheese is young, becoming pungent at an advanced stage of ripeness.
Vsebnost maščob v suhi snovi ni manjša kot 38 %.Fat content of the dry matter not less than 38 %.
Sir z ZOP ‚Caciocavallo Silano‘ mora zoreti vsaj 30 dni, postopek zorjenja pa je lahko tudi daljši.““Caciocavallo Silano” PDO cheese must be matured for at least 30 days; the maturing process may be longer.’
se nadomesti z naslednjim:This has been replaced by:
v členu 2 – Opis proizvoda iz specifikacije proizvoda in točki 3.2 enotnega dokumentaIn both Article 2 – Description of the product in the specification and point 3.2 of the single document
„ ‚Caciocavallo Silano‘ je poltrdi sir iz vlečenega sirnega testa, proizveden le iz surovega kravjega mleka. Mleko se lahko v mlekarni toplotno obdela pri 58 °C za 30 sekund.‘ “Caciocavallo Silano” is a semi-hard stretched-curd cheese produced using only raw cow’s milk. The milk may be thermised to 58 ° for 30 seconds at the dairy.
Oblika: oval ali prisekan stožec, z „glavico“ (testina) ali brez, v skladu z lokalnimi običaji, z vdolbinami, ki so odvisne od lege vezi, valjasta ali paralelpipedna oblika le, če je proizvod namenjen za različne postopke pakiranja (narezan, v kockah ali nariban itd.).Shape: ovoid or truncated cone, with or without a “stalk” (testina), according to local customs, with indents depending on the position of the ties, cylindrical or parallelepipedal shape only where the product is intended for various packaging operations (sliced, cubed or grated product, etc.);
Teža: med 1 kg in 2 500 kg.Weight: between 1 kg and 2 500 kg;
Skorja: tanka, gladka, izrazite slamnato rumene barve. Na površini so lahko rahle vdolbine zaradi vezi, uporabljenih za vezanje sira. Na površini sira se lahko izvede brezbarvna, prosojna obdelava, ki ne vpliva na barvo skorje.Rind: thin, smooth, distinct straw yellow colour. There may be slight indents on the surface resulting from the ties used to bind the cheese. A colourless, transparent treatment that does not affect the colour of the rind may be applied to the surface of the cheese;
Testo: homogeno, kompaktno, z zelo majhnimi luknjicami, bele ali slamnato rumene barve, temnejše na zunanji strani in svetlejše na notranji.Paste: homogeneous, compact, with very small holes, white or straw yellow colour, darker on the outside and lighter on the inside;
Okus: aromatičen, prijeten, se topi v ustih, običajno nežen, blag, ko je sir mlad, z zorenjem pa postane pikanten.Taste: aromatic, pleasant, melts in the mouth, normally delicate, tends to be mild when the cheese is young, becoming pungent at an advanced stage of ripeness;
Vsebnost maščob v suhi snovi ni manjša kot 38 %.Fat content of the dry matter not less than 38 %;
Sir z ZOP ‚Caciocavallo Silano‘ mora zoreti vsaj 30 dni, postopek zorjenja pa je lahko tudi daljši.“Caciocavallo Silano” PDO cheese must be matured for at least 30 days; the maturing process may be longer.
Sir z ZOP ‚Caciocavallo Silano‘, ki je zorel vsaj 4 mesece, se lahko opiše kot ‚EXTRA‘, sir z ZOP ‚Caciocavallo Silano‘, ki je zorel vsaj 9 mesecev, pa kot ‚GRAN RISERVA‘.““Caciocavallo Silano” PDO cheese matured for at least 4 months may be described as “EXTRA”; “Caciocavallo Silano” PDO cheese matured for at least 9 months may be described as “GRAN RISERVA”.’
Razlog:Reason:
— | Uvedeni sta bili valjasta ali paralelpipedna oblika. S to določbo se izpolnjuje potreba po omejitvi odpadkov pri obdelavi, kadar se proizvod prodaja pakiran v rezinah, v kockah ali nariban. Potrošniki vse pogosteje povprašujejo po teh vrstah proizvoda.— | The cylindrical or parallelepipedal shape has been introduced. This provision meets the need to limit processing waste when the product is sold packaged in sliced, cubed or grated form. These types of product are increasingly sought after by consumers.
— | Določeno je bilo, da se lahko na površini sira izvede brezbarvna, prosojna obdelava, ki ne vpliva na barvo skorje.— | It has been specified that a colourless, transparent treatment that does not affect the colour of the rind may be applied to the surface of the cheese.
— | Določena je bila možnost, da se kot „EXTRA“ opiše sir „Caciocavallo Silano“, ki je zorel vsaj 4 mesece, kot „GRAN RISERVA“ pa sir, ki je zorel vsaj 9 mesecev.— | The option has been provided to describe as ‘EXTRA’ ‘Caciocavallo Silano’ cheese matured for at least 4 months, and as ‘Gran Riserva’ cheese matured for at least 9 months.
Ta sprememba vpliva na enotni dokument.This amendment affects the single document.
4.   Dokazilo o poreklu4.   Proof of origin
Dodan je bil nov člen 4 o dokazilu o poreklu sira „Caciocavallo Silano“.A new Article 4 concerning the proof of origin of ‘Caciocavallo Silano’ cheese has been added.
Novi člen se glasi:The new article reads as follows:
„Člen 4‘Article 4
Dokazilo o porekluProof of origin
Vsaka faza postopka proizvodnje se nadzira, tako da se pri vsaki fazi evidentirajo vhodni in izhodni proizvodi. To zagotavlja sledljivost proizvoda tako kot vključitev proizvajalcev/zorilcev in pakirnic na ustrezne sezname, ki jih upravlja nadzorni organ, ter hitro obveščanje navedenega organa o proizvedenih količinah. Nadzorni organ nadzoruje vse fizične in pravne osebe, vpisane v ustrezne sezname, v skladu s pogoji iz specifikacije proizvoda in ustreznega načrta nadzora.“Each stage in the production process is monitored, with all inputs and outputs recorded. This guarantees the product is traceable, as does adding the producers/affineurs and packagers to the appropriate lists managed by the control body, and promptly declaring to that body the quantities produced. All natural and legal persons recorded in the relevant lists are subject to checks by the inspection body, according to the terms of the specification and the corresponding inspection plan.’
Razlog:Reason:
Dodan je bil ta člen, ki ga v sedanji specifikaciji proizvoda ni.This article, which is not present in the current specification, has been added.
Sprememba ne vpliva na enotni dokument.The amendment does not affect the single document.
5.   Ta sprememba se nanaša na člen 2 sedanje specifikacije proizvoda (odlok predsednika vlade z dne 19. maja 1993) in točko 3.3 enotnega dokumenta.5.   This amendment concerns Article 2 of the current specification (Prime Ministerial Decree of 19 May 1993) and point 3.3 of the single document
Sedanje besedilo:Current wording:
„Kravje mleko, namenjeno za proizvodnjo sira ‚Caciocavallo Silano‘, mora izvirati iz največ štirih zaporednih molž, opravljenih v dveh dneh pred proizvodnjo sira.‘Cow’s milk intended for the production of “Caciocavallo Silano” must come from a maximum of four consecutive milkings during the two days prior to cheese production.
Mleko, ki bo uporabljeno za izdelavo sira, mora najprej koagulirati pri temperaturi 36 °C–38 °C, pri čemer se uporabi telečje ali kozličje sirišče v pasti.The milk to be used to make the cheese must be coagulated at a temperature of 36-38 °C using calf or kid rennet paste.
Dovoljena je uporaba naravne starterske kulture iz sirotke, pripravljene v istem proizvodnem obratu kot mleko.It is permitted to use natural whey starter prepared in the same production facility as the milk.
Nekaj minut po tem, ko sirnina doseže želeno konsistenco, se razkosa na velikost lešnika. Nato se začne faza zorenja sirnine, ki vključuje močno mlečnokislinsko vrenje, ki povprečno traja od 4 do 10 ur, lahko pa tudi dlje, odvisno od vsebnosti kislin v obdelovanemu mleku, temperature, količine ali drugih dejavnikov.A few minutes after the curds have reached the desired consistency, they are broken up into lumps the size of a hazelnut. The curd maturation phase then begins, which consists of vigorous lactic fermentation, the duration of which varies on average from 4 to 10 hours and may continue for longer, depending on the acidity of the milk processed, the temperature, the volume or other factors.
Postopek zorenja sirnega testa je končan, ko je testo vlečljivo. Čas zorenja se preveri tako, da se v kratkih intervalih vzorčijo majhni deli sirnega testa, ki se potopijo v skoraj vrelo vodo, da se preizkusi, ali je testo vlečljivo v prožna, sijoča, neprekinjena in odporna vlakna, to je, da se vleče v niti.The curd maturing process is complete when the curd can be stretched. The maturation time is checked by sampling small parts of the curd at short intervals, immersing them in almost boiling water to test whether the curd extends into elastic, shiny, continuous and resistant fibres, namely “ fila ” [“string”].
Temu sledi značilen postopek, znan kot filatura (predenje), ki vključuje vlečenje sirnega testa in njegovo oblikovanje v nekakšen pramen, ki se zgnete v želeno obliko. Z odločnimi gibi rok se testo zgnete v ustrezno obliko, pri čemer se stiska na tak način, da nastane gladka zunanja površina, brez cefranja ali gubanja in brez votlin v notranjosti. Sirno testo se nato na vrhu posameznega sira zapre, tako da se na hitro potopi v vrelo vodo, postopek pa se dokonča z rokami. Nazadnje se testo oblikuje v oval z glavico ali prisekan stožec; valjasta ali paralelpipedna oblika je dovoljena le, če je proizvod namenjen za različne postopke pakiranja (narezan, v kockah ali nariban itd.). Oblikovani siri se najprej potopijo v hladilno vodo in nato v slanico.This is followed by a characteristic operation known as filatura, consisting of stretching the curd and forming a kind of strand, which is kneaded into the desired shape. Vigorous hand movements knead the curd into shape, compressing it in such a way as to produce a smooth external surface, without fraying or folds, and with no cavities inside. The curd is then closed at the top of each individual cheese, by immersing it quickly in boiling water and completing the process by hand. Finally, the curd is shaped into an ovoid with a stalk or a truncated cone; the cylindrical or parallelepipedal shape is permitted only where the product is intended for various packaging operations (sliced, cubed or grated product, etc.). The shaped cheeses are first immersed in cooling water and then in brine.
Soljenje se izvede s potopitvijo za različno dolgo obdobje, odvisno od teže, vendar vedno najmanj za 6 ur. Ko se siri odstranijo iz slanice, se zvežejo v parih z ustreznimi vrvicami in obesijo prek lesenih ali kovinskih palic za zorjenje. Najkrajši čas zorjenja je 30 dni, lahko pa je daljši.“Salting is carried out by immersion for a period of time that varies according to weight, but in any case for not less than 6 hours. Once removed from the brine, the cheeses are tied in pairs with suitable strings and suspended over wooden or steel rods to mature. The minimum maturation period is 30 days but may be longer.’
se nadomesti z naslednjim:This has been replaced by:
„Člen 5‘Article 5
Metoda proizvodnjeMethod of production
Mleko, ki bo uporabljeno za izdelavo sira, mora najprej koagulirati pri temperaturi 36 °C–38 °C, pri čemer se uporabi trdno telečje ali kozličje sirišče.The milk to be used to make the cheese must be coagulated at a temperature of 36-38 °C using calf or kid rennet paste.
Dovoljena je uporaba naravne starterske kulture iz sirotke, pripravljene v istem proizvodnem obratu kot mleko.It is permitted to use natural whey starter prepared in the same production facility as the milk.
Nekaj minut po tem, ko sirnina doseže želeno konsistenco, se razkosa na velikost lešnika. Nato se začne faza zorjenja sirnine, ki vključuje močno mlečnokislinsko vrenje, ki povprečno traja od 4 do 10 ur, lahko pa se še nadaljuje, odvisno od vsebnosti kislin v obdelovanemu mleku, temperature, količine ali drugih dejavnikov.A few minutes after the curds have reached the desired consistency, they are broken up into lumps the size of a hazelnut. The curd maturation phase then begins, which consists of vigorous lactic fermentation, the duration of which varies on average from 4 to 10 hours and may continue for longer, depending on the acidity of the milk processed, the temperature, the volume or other factors.
Postopek zorenja sirnega testa je končan, ko je testo vlečljivo. Čas zorenja se preveri tako, da se v kratkih intervalih vzorčijo majhni deli sirnega testa, ki se potopijo v skoraj vrelo vodo, da se preizkusi, ali je testo vlečljivo v prožna, sijoča, neprekinjena in odporna vlakna, to je, da se vleče v niti.The curd maturing process is complete when the curd can be stretched. The maturation time is checked by sampling small parts of the curd at short intervals, immersing them in almost boiling water to test whether the curd extends into elastic, shiny, continuous and resistant fibres, namely “fila” [“string”].
Temu sledi značilen postopek, ki vključuje filaturo (predenje) in oblikovanje nekakšnega pramena, ki se zgnete v želeno obliko. Z odločnimi gibi rok se testo zgnete v ustrezno obliko, pri čemer se stiska na tak način, da nastane gladka zunanja površina, brez cefranja ali gubanja in brez votlin v notranjosti. Sirno testo se nato na vrhu posameznega sira zapre, tako da se na hitro potopi v vrelo vodo, postopek pa se dokonča z rokami. Nazadnje se testo oblikuje v oval z glavico ali prisekan stožec; valjasta ali paralelpipedna oblika je dovoljena le, če je proizvod namenjen za različne postopke pakiranja (narezan, v kockah ali nariban itd.). Oblikovani siri se najprej potopijo v hladilno vodo in nato v slanico.This is followed by a characteristic operation consisting of filatura and forming a kind of strand, which is kneaded into the desired shape. Vigorous hand movements knead the curd into shape, compressing it in such a way as to produce a smooth external surface, without fraying or folds, and with no cavities inside. The curd is then closed at the top of each individual cheese, by immersing it quickly in boiling water and completing the process by hand. Finally, the curd is shaped into an ovoid with a stalk or a truncated cone; the cylindrical or parallelepiped shape is permitted only where the product is intended for various packaging operations (sliced, cubed or grated product, etc.). The shaped cheeses are first immersed in cooling water and then in brine.
Soljenje se izvede s potopitvijo za različno dolgo obdobje, odvisno od teže, vendar vedno najmanj za 6 ur. Ko se siri odstranijo iz slanice, se zvežejo v parih z ustreznimi vrvicami in obesijo prek lesenih ali kovinskih palic za zorjenje. Najkrajši čas zorjenja je 30 dni, lahko pa je daljši.“Salting is carried out by immersion for a period of time that varies according to weight, but in any case for not less than 6 hours. Once removed from the brine, the cheeses are tied in pairs with suitable strings and suspended over wooden or steel rods to mature. The minimum maturation period is 30 days but may be longer. ’
Razlog:Reason:
— Omejitev na štiri molže je bila črtana, da bi se lahko uporabili sistemi avtomatske molže. Leta analiz so pokazala, da je sestava mleka v bistvu enaka in da to ne vpliva na bistvene lastnosti proizvoda.The restriction on the four milkings has been removed so that automatic milking systems can be used. Years of analysis have shown that the composition of the milk is essentially the same and the essential properties of the product are not affected.
Sprememba ne vpliva na enotni dokument.The amendment does not affect the single document.
6.   Sprememba člena 5 specifikacije proizvoda in točke 3.3 enotnega dokumenta6.   Amendment to Article 5 of the product specification and point 3.3 of the single document
Dodano je bilo naslednje besedilo:The following passage has been added:
„Vsaj 50 % krme se pridobiva na geografskem območju.‘At least 50 % of the feed comes from the defined geographical area.
Približno 45 % prehrane živali predstavlja krma, od katere 70 % (suha snov) izvira z opredeljenega geografskega območja iz člena 3 specifikacije proizvoda. Treba je dovoliti uporabo krme, ki ne izvira z zadevnega območja, tudi kot dopolnilo, ker kmetovanje ni več tako razširjeno na zadevnem območju kot v preteklosti ter ker geografske, talne in podnebne razmere ne omogočajo pridelave hrane celo leto.Approximately 45 % of the animal feed comes from fodder, of which 70 % (dry matter) comes from the defined geographical area referred to in Article 3 of this specification; it is necessary to allow feed from outside the area to be used, also as a complement, both because farming is no longer as widespread in the area as in the past, and because the geographical, soil and climate conditions do not guarantee feed production throughout the year.
Ker ima dopolnilna krma zgolj fiziološko vlogo in podpira mikrobiome, je vpliv na lastnosti sira z ZOP ‚Caciocavallo Silano‘ skoraj zanemarljiv. Zaužitje bogatega obroka, ki temelji na krmi, pri čemer je vsaj 70 % suhe snovi v krmi dnevnega obroka proizvedene na zadevnem območju, prispeva k značilnostim sira.“As complementary feed plays a purely physiological role and supports the microbiome, the impact on the properties of Caciocavallo Silano PDO is almost negligible. The intake of a rich, fodder-based ration, with at least 70 % of the dry matter of the fodder in the daily ration produced in the area, contributes to the characteristics.’
Razlog:Reason:
Poreklo krme, ki mora izvirati z geografskega območja, je bilo podrobneje opredeljeno.The origin of the feed that must come from the geographical area has been specified in more detail.
Ta sprememba vpliva na enotni dokument.This amendment affects the single document.
7.   Označevanje7.   Labelling
Ta sprememba se nanaša na člen 5 sedanje specifikacije proizvoda (odlok predsednika vlade z dne 19. maja 1993) in točko 3.6 enotnega dokumenta.This amendment concerns Article 5 of the current specification (Prime Ministerial Decree of 19 May 1993) and point 3.6 of the single document.
Sedanje besedilo:The current wording:
„Sir z označbo porekla ‚Caciocavallo Silano‘ mora biti ob sprostitvi v porabo označen z znakom iz Priloge A (sestavni del tega odloka), na katerem so navedeni geografsko poreklo in sklic na predpis, s katerim je priznana označba, da se zagotovi njegova skladnost z ustrezno zakonodajo.“‘When released for consumption, cheese under the “Caciocallo Silano” designation of origin must bear the indication shown in Annex A (an integral part of this Decree), stating its geographical origin and the details of the legislation recognising the designation so as to guarantee its compliance with the relevant legislation.’
V specifikaciji proizvoda in točki 3.6 enotnega dokumenta je bilo to nadomeščeno z naslednjim:In both the specification and point 3.6 of the single document, this has been replaced by:
„Ob sprostitvi v porabo morata biti na vsakem siru z označbo porekla ‚Caciocavallo Silano‘ z vročim žigosanjem vtisnjena logotip (slika), sestavljen iz pikic, in identifikacijska številka, ki jo Consorzio di tutela formaggio ‘Caciocavallo Silano’ (združenje za zaščito sira ‚Caciocavallo Silano‘) na podlagi nadzornega pooblastila dodeli vsakemu proizvajalcu, vključenemu v inšpekcijski sistem.‘When released for consumption, every cheese under the “Caciocavallo Silano” designation of origin must be heat-stamped with the logo (figure) using dotted marking, and the identification number allocated by the Consorzio di tutela formaggio “Caciocavallo Silano ” (Association for the Protection of Caciocavallo Silano Cheese), subject to supervisory authorisation, to each producer covered by the inspection system.
Ob sprostitvi v porabo morajo biti na vsakemu siru z označbo porekla ‚Caciocavallo Silano‘, namenjenemu za razrez na kose, rezine in kocke, z vročim žigosanjem vtisnjeni trije logotipi (slika), sestavljeni iz pikic, in identifikacijska številka, ki jo Consorzio di tutela formaggio ‘Caciocavallo Silano’ dodeli vsakemu proizvajalcu, vključenemu v inšpekcijski sistem.When released for consumption, every cheese under the “Caciocavallo Silano” designation of origin intended for portioning, slicing and cubing must be heat-stamped with three logos (figure) using dotted marking, and the identification number allocated by the Consorzio di tutela formaggio “Caciocavallo Silano ”, to each producer covered by the inspection system.
Ta logotip v barvi Pantone CVC 348 mora biti skupaj s sklicem na uredbo Skupnosti, po kateri je označba registrirana, in identifikacijsko oznako, dodeljeno posameznemu proizvajalcu, iz prejšnjega odstavka odtisnjen na etiketah, pritrjenih na vsak posamezen sir.This logo, in the Pantone colour CVC 348, together with the reference to the Community regulation under which the designation is registered and the identification number assigned to the individual producer referred to in the previous paragraph, must be stamped on the labels affixed to each individual cheese.
SlikaFigure
Grafični znak (logotip)Graphic symbol (logo)
Na etiketo se ne sme dodati noben opisnik, ki ni določen v tej specifikaciji proizvoda, vključno z naslednjimi izrazi: ‚tipo‘ (vrsta), ‚gusto‘ (okus), ‚uso‘ (uporaba), ‚selezionato‘ (izbrano), ‚scelto‘ (izbrano) ali podobno.No descriptor that is not provided for in this specification may be added, including the following adjectives: tipo (“type”), gusto (“taste”), uso (“use”), selezionato (“selected”), scelto (“select”) or similar.
Dodata se lahko izraza, ki se nanašata na obdobje zorenja, ‚extra‘ in ‚gran riserva‘.Indications referring to the “extra” and “gran riserva” maturation period may be added.
Te besede so lahko na etiketi navedene s črkami, ki po višini in širini ne presegajo polovice črk, uporabljenih za navedbo ZOP.These indications may appear on the label in lettering the height and width of which are no more than half of those used to indicate the PDO.
Etikete, ki se pritrdijo na sire z ZOP, morajo vsebovati naslednje informacije z jasnimi in neizbrisnimi črkami, ki se jasno razlikujejo od vseh drugih navedb na njih:The labels to be affixed to the PDO cheeses must contain the following information in clear, indelible print, clearly distinguishable from any other text appearing on them:
(a) | navedeni grafični znak;(a) | the graphic symbol referred to above;
(b) | simbol Evropske unije;(b) | the European Union symbol;
(c) | ime, priimek, naziv in naslov pakirnega in/ali proizvodnega podjetja;(c) | the first name, surname, company name and address of the packager and/or producer;
(d) | identifikacijsko število, dodeljeno posameznemu gospodarskemu subjektu, vključenemu v inšpekcijski sistem;(d) | the identification number assigned to each operator covered by the inspection system;
(e) | serijsko številko.(e) | the serial number.
Etiketa, ki se pritrdi na sire z ZOP, lahko vključuje sklic na deželo, v kateri je mlekarna, v kateri je bil proizvod predelan.“The label to be affixed to the PDO cheeses may include a reference to the region in which the dairy which processed the product is located.’
Razlog:Reason:
Metode označevanja so natančneje opisane.The labelling methods are described in greater detail.
Ta sprememba vpliva na enotni dokument.This amendment affects the single document.
8.   Drugo – Pregledi8.   Other - Checks
Dodan je bil poseben člen, ki ga v sedanji specifikaciji proizvoda ni.A specific article, which is not present in the current specification, has been added.
Dodano je bilo naslednje besedilo:The following text has been added:
„Člen 7‘Article 7
PreglediChecks
Preglede skladnosti proizvoda s specifikacijo proizvoda izvaja telo, ki izpolnjuje določbe Uredbe (ES) št. 1151/2012. To telo je nadzorni organ Agroqualità SpA – Via Cesare Pavese Roma – telefon 06 54228675. E-naslov: agroqualita@agroqualita.it Certificiran e-naslov: agroqualita@legalmail.it“The check on the product’s compliance with the specification is carried out at a facility that complies with the rules set out in Regulation (EC) No 1151/2012. This facility is the supervisory body Agroqualità SpA – Via Cesare Pavese Roma – Tel. 06 54228675. Email: agroqualita@agroqualita.it Certified Email: agroqualita@legalmail.it’
Sprememba ne vpliva na enotni dokument.The amendment does not affect the single document.
9.   Drugo – Pakiranje9.   Other - Packaging
Zaradi potrebe po preoblikovanju specifikacije proizvoda z namenom uskladitve z novimi določbami, ki jih je odobrilo ministrstvo za kmetijsko, prehransko in gozdarsko politiko, je bilo v točki 3.5 enotnega dokumenta in členu 8 specifikacije proizvoda dodano besedilo glede načina dajanja proizvoda na trg.In view of the need to restructure the specification to bring it into line with the new provisions approved by the Ministry of Agricultural, Food and Forestry Policy, an addition has been made to point 3.5 of the single document and Article 8 of the specification, concerning means of release for consumption.
Novo dodano besedilo se glasi:The newly added text reads as follows:
„Zorjeni proizvod lahko različne osebe, ki jih določi in nadzoruje odobreni certifikacijski organ, cel, v kosih, v rezinah, v kockah, nariban itd. vakuumsko pakirajo tudi zunaj območja porekla; pri teh postopkih se vedno zagotavlja sledljivost izvirnega sira.‘The matured product may be vacuum-packed both whole and portioned, sliced, cubed, grated, etc. also in areas outside the area of origin by various parties identified and supervised by the approved certification body; the traceability of the original cheese is always guaranteed in these operations.
Pakiranje sira z ZOP „Caciocavallo Silano“ za takojšnjo osebno prodajo je dovoljeno v prodajnih obratih, kjer je bil sir pripravljen.“Caciocavallo Silano PDO may be packaged for immediate sale in person at the same business in which it was prepared.’
Določena so bila podrobna pravila za sprostitev v porabo.Detailed rules have been laid down for release for consumption.
Ta sprememba vpliva na enotni dokument.This amendment affects the single document.
ENOTNI DOKUMENTSINGLE DOCUMENT
„Caciocavallo Silano“‘Caciocavallo Silano’
EU št.: PDO-IT-0003-AM01 – 25. januar 2024EU No: PDO-IT-0003-AM01 - 25.1.2024
ZOP (X) ZGO ( )PDO (X) PGI ( )
1.   Ime [ZOP ali ZGO]1.   Name(s) [of PDO or PGI]
„Caciocavallo Silano“‘Caciocavallo Silano’
2.   Država članica ali tretja država2.   Member State or Third Country
ItalijaItaly
3.   Opis kmetijskega proizvoda ali živila3.   Description of the agricultural product or foodstuff
3.1.   Vrsta proizvoda [v skladu s Prilogo XI]3.1.   Type of product [listed in Annex XI]
Skupina 1.3 SiriClass 1.3. Cheeses
3.2.   Opis proizvoda, za katerega se uporablja ime iz točke 13.2.   Description of the product to which the name in (1) applies
„Caciocavallo Silano“ je poltrdi sir iz vlečenega sirnega testa, proizveden le iz surovega kravjega mleka. Mleko se lahko v mlekarni toplotno obdela pri 58 °C za 30 sekund.‘Caciocavallo Silano’ is a semi-hard stretched-curd cheese produced using only raw cow’s milk. The milk may be thermised to 58 ° for 30 seconds at the dairy.
Oblika: oval ali prisekan stožec, z „glavico“ (testina) ali brez, v skladu z lokalnimi običaji, z vdolbinami, ki so odvisne od lege vezi, valjasta ali paralelpipedna oblika le, če je proizvod namenjen za različne postopke pakiranja (narezan, v kockah ali nariban itd.).Shape: ovoid or truncated cone, with or without a ‘stalk’ (testina), according to local customs, with indents depending on the position of the ties, cylindrical or parallelepipedal shape only where the product is intended for various packaging operations (sliced, cubed or grated product, etc.);
Teža: med 1 kg in 2 500 kg.Weight: between 1 kg and 2 500 kg;
Skorja: tanka, gladka, izrazite slamnato rumene barve. Na površini so lahko rahle vdolbine zaradi vezi, uporabljenih za vezanje sira. Na površini sira se lahko izvede brezbarvna, prosojna obdelava, ki ne vpliva na barvo skorje.Rind: thin, smooth, distinct straw yellow colour. There may be slight indents on the surface resulting from the ties used to bind the cheese. A colourless, transparent treatment that does not affect the colour of the rind may be applied to the surface of the cheese;
Testo: homogeno, kompaktno, z zelo majhnimi luknjicami, bele ali slamnato rumene barve, temnejše na zunanji strani in svetlejše na notranji.Paste: homogeneous, compact, with very small holes, white or straw yellow colour, darker on the outside and lighter on the inside;
Okus: aromatičen, prijeten, se topi v ustih, običajno nežen, sladek, ko je sir mlad, z zorenjem pa postane pikanten.Taste: aromatic, pleasant, melts in the mouth, normally delicate, tends to be sweet when the cheese is young, becoming pungent with advanced ripeness;
Vsebnost maščob v suhi snovi ni manjša kot 38 %.Fat content of the dry matter not less than 38 %;
Sir z ZOP „Caciocavallo Silano“ mora zoreti vsaj 30 dni, postopek zorjenja pa je lahko tudi daljši.‘Caciocavallo Silano’ PDO cheese must be matured for at least 30 days; the maturing process may be longer.
Sir z ZOP „Caciocavallo Silano“, ki je zorel vsaj 4 mesece, se lahko opiše kot „EXTRA“, sir z ZOP „Caciocavallo Silano“, ki je zorel vsaj 9 mesecev, pa kot „GRAN RISERVA“.‘Caciocavallo Silano’ PDO cheese matured for at least 4 months may be described as ‘EXTRA’; ‘Caciocavallo Silano’ PDO cheese matured for at least 9 months may be described as ‘GRAN RISERVA’.
3.3.   Krma (samo za proizvode živalskega izvora) in surovine (samo za predelane proizvode)3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)
Pri živalski krmi je treba upoštevati naslednja merila:The following criteria must be taken into account in animal feed:
— | na leto mora najmanj 50 % suhe snovi v krmi krav molznic izvirati z geografskega območja, opredeljenega v točki 4,— | at least 50 % per year of the dry matter of the dairy cows' feed must come from the geographical area defined in point 4;
— | dodajanje vitaminov in mineralov ter uporaba dodatkov sta dovoljena v skladu z veljavno zakonodajo. | Približno 45 % prehrane živali predstavlja krma, od katere 70 % (suha snov) izvira z opredeljenega geografskega območja. | Dovoliti je treba uporabo krme, ki ne izvira z zadevnega območja, tudi kot dopolnilo, ker kmetovanje ni več tako razširjeno na tem območju kot v preteklosti ter geografske, talne in podnebne razmere ne omogočajo – in tudi v prihodnosti ne bodo mogle omogočati – pridelave hrane celo leto. Poleg tega se ta pristop šteje za potreben zaradi naraščajočega izgubljanja travnatih in pašniških površin, kar je posledica nedavnega porasta tujerodnih živalskih vrst (divji prašiči itd.), zaradi česar se dodatno zmanjšuje lokalna proizvodnja krme zaradi škode, ki jo povzročajo travni površini, in razraščanja gozdnih površin zaradi omejenega vzdrževanja. | Ker ima dopolnilna krma zgolj fiziološko vlogo in podpira mikrobiome, je vpliv na lastnosti sira z ZOP „Caciocavallo Silano“ skoraj zanemarljiv. Zaužitje bogatega obroka, ki temelji na krmi, pri čemer je vsaj 70 % suhe snovi v krmi dnevnega obroka proizvedene na zadevnem območju, prispeva k značilnostim sira.“ | Sir z ZOP „Caciocavallo Silano“ se proizvaja le iz surovega kravjega mleka. Mleko se lahko v mlekarni toplotno obdela pri 58 °C za 30 sekund. | Mleko, ki bo uporabljeno za izdelavo sira, mora najprej koagulirati pri temperaturi 36 °C–38 °C, pri čemer se uporabi trdno telečje ali kozličje sirišče. Dovoljena je uporaba naravne starterske kulture iz sirotke, pripravljene v istem proizvodnem obratu kot mleko.— | supplementation with vitamins and minerals and the use of additives are permitted in accordance with current legislation. | Approximately 45 % of the animal feed comes from fodder, of which 70 % (dry matter) comes from the defined geographical area. | It is necessary to allow feed from outside the area to be used, also as a complement, both because farming is no longer as widespread in the area as in the past, and because the geographical, soil and climate conditions do not guarantee – and will not in the future be able to guarantee – feed production throughout the year. Furthermore, it is considered necessary to take this approach because of the increasing loss of grassland/pasture areas, as a result of both the recent increase in non-native animal species (wild boar etc.), which further reduces local fodder production owing to the damage they cause to grass cover, and the growth of woodland as a result of limited maintenance of the land. | As complementary feed plays a purely physiological role and supports the microbiome, the impact on the properties of ‘Caciocavallo Silano’ PDO is almost negligible. The intake of a rich, fodder-based ration, with at least 70 % of the dry matter of the fodder in the daily ration produced in the area, contributes to the characteristics. | ‘Caciocavallo Silano’ PDO is produced using only raw cow’s milk. The milk may be thermised to 58 ° for 30 seconds at the dairy. | The milk to be used to make the cheese must be coagulated at a temperature of 36-38 °C using calf or kid rennet paste. It is permitted to use natural whey starter prepared in the same production facility as the milk
3.4.   Posebne faze proizvodnje, ki jih je treba izvajati na opredeljenem geografskem območju3.4.   Specific steps in production that must take place in the identified geographical area
Faze proizvodnje, ki potekajo na zadevnem geografskem območju, so proizvodnja mleka, predelava, obdelava in zorjenje sira „Caciocavallo Silano“.The production steps that take place in the geographical area are milk production, processing, preparation and maturing of ‘Caciocavallo Silano’.
3.5.   Posebna pravila za rezanje, ribanje, pakiranje itn. proizvoda, za katerega se uporablja registrirano ime3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to
Sir z ZOP „Caciocavallo Silano“ se lahko sprosti v porabo zapakiran, cel ali v kosih, v rezinah ali nariban, v kockah itd.‘Caciocavallo Silano’ PDO may be released for consumption packaged either whole or portioned, sliced or grated, cubed, etc.
Zorjeni proizvod lahko različne osebe, ki jih določi in nadzoruje odobreni certifikacijski organ, cel, v kosih, v rezinah, v kockah, nariban itd. vakuumsko pakirajo tudi zunaj območja porekla; pri teh postopkih se vedno zagotavlja sledljivost izvirnega sira.The matured product may be vacuum-packed both whole and portioned, sliced, cubed, grated, etc. also in areas outside the area of origin by various parties identified and supervised by the approved certification body; the traceability of the original cheese is always guaranteed in these operations.
Pakiranje sira z ZOP „Caciocavallo Silano“ za takojšnjo osebno prodajo je dovoljeno v obratih, kjer je bil sir pripravljen.Caciocavallo Silano PDO may be packaged for immediate sale in person at the same business in which it was prepared.
3.6.   Posebna pravila za označevanje proizvoda, za katerega se uporablja registrirano ime3.6.   Specific rules concerning labelling of the product the registered name refers to
Ob sprostitvi v porabo morata biti na vsakem siru z označbo porekla „Caciocavallo Silano“ z vročim žigosanjem vtisnjena logotip (slika), sestavljen iz pikic, in identifikacijska številka, ki jo Consorzio di tutela formaggio ‘Caciocavallo Silano’ (združenje za zaščito sira „Caciocavallo Silano“) na podlagi nadzornega pooblastila dodeli vsakemu proizvajalcu, vključenemu v inšpekcijski sistem. Ob sprostitvi v porabo morajo biti na vsakemu siru z označbo porekla ‚Caciocavallo Silano‘, namenjenemu za razrez na kose, rezine in kocke, z vročim žigosanjem vtisnjeni trije logotipi (slika), sestavljeni iz pikic, in identifikacijska številka, ki jo Consorzio di tutela formaggio ‘Caciocavallo Silano’ dodeli vsakemu proizvajalcu, vključenemu v inšpekcijski sistem. Ta logotip v barvi Pantone CVC 348 mora biti skupaj s sklicem na uredbo Skupnosti, v skladu s katero je označba registrirana, in identifikacijsko oznako, dodeljeno posameznemu proizvajalcu, iz prejšnjega odstavka odtisnjen na etiketah, pritrjenih na vsak posamezen sir.When released for consumption, every cheese under the ‘Caciocavallo Silano’ designation of origin must be heat-stamped with the logo (figure) using dotted marking, and the identification number allocated by the Consorzio di tutela formaggio ‘Caciocavallo Silano ’ (Association for the Protection of Caciocavallo Silano Cheese), subject to supervisory authorisation, to each producer covered by the inspection system. When released for consumption, every cheese under the ‘Caciocavallo Silano’ designation of origin intended for portioning, slicing and cubing must be heat-stamped with three logos (figure) using dotted marking, and the identification number allocated by the Consorzio di tutela formaggio ‘Caciocavallo Silano ’, to each producer covered by the inspection system. This logo, in the Pantone colour CVC 348, together with the reference to the Community regulation under which the designation is registered and the identification number assigned to the individual producer referred to in the previous paragraph, must be stamped on the labels affixed to each individual cheese.
SlikaFigure
Grafični znak (logotip)Graphic symbol (logo)
Dodata se lahko izraza, ki se nanašata na obdobje zorjenja „extra“ in „gran riserva“.Indications referring to the ‘extra’ and ‘gran riserva’ maturation period may be added.
Te besede so lahko na etiketi navedene s črkami, ki po višini in širini ne presegajo polovice črk, uporabljenih za navedbo ZOP.These indications may appear on the label in lettering the height and width of which are no more than half of those used to indicate the PDO.
Etikete, ki se pritrdijo na sire z ZOP, morajo vsebovati naslednje informacije z jasnimi in neizbrisnimi črkami, ki se jasno razlikujejo od vseh drugih navedb na njih:The labels to be affixed to the PDO cheeses must contain the following information in clear, indelible print, clearly distinguishable from any other text appearing on them:
(a) | navedeni grafični znak;(a) | the graphic symbol referred to above;
(b) | simbol Evropske unije;(b) | the European Union symbol;
(c) | ime, priimek, naziv in naslov pakirnega ali proizvodnega podjetja;(c) | the first name, surname, company name and address of the packager or producer;
(d) | identifikacijsko število, dodeljeno posameznemu gospodarskemu subjektu, vključenemu v inšpekcijski sistem;(d) | the identification number assigned to each operator covered by the inspection system;
(e) | serijsko številko. | Etiketa, ki se pritrdi na sire z ZOP, lahko vključuje sklic na deželo, v katerih je mlekarna, ki je predelala proizvod.“(e) | the serial number. | The label to be affixed to the PDO cheeses may include a reference to the region in which the dairy which processed the product is located.
4.   Jedrnata opredelitev geografskega območja4.   Concise definition of the geographical area
Geografsko območje porekla mleka za predelavo in proizvodnjo sira „Caciocavallo Silano“ vključuje občine v deželah Kalabrija, Kampanija, Molize, Apulija in Bazilikata.The geographical area of origin of the milk for the processing and production of ‘Caciocavallo Silano’ cheese comprises municipalities in the regions of Calabria, Campania, Molise, Apulia and Basilicata.
5.   Povezava z geografskim območjem5.   Link with the geographical area
Sir z ZOP „Caciocavallo Silano“ je sir, ki je znan že od obdobja Magne Graecie in so ga v preteklosti proizvajali večinoma v južni Italiji iz mleka lokalnih pasem goveda, vključno s pasmami podolskega, rjavega, alpskega, črno-belega, lisastega, mešanega goveda in njihovimi križanci. Caciocavallo je ena najbolj cenjenih kulinaričnih specialitet južne Italije. Proizvajajo ga vzdolž celotnega Apeninskega gorovja v južni Italiji in je takoj prepoznaven zaradi nezamenljive oblike.‘Caciocavallo Silano’ PDO is a cheese that has been known since the Magna Graecia period, and was historically produced mainly in southern Italy from native bovine breeds, including Podolica, Bruna, Alpina, Frisona, Pezzata, Meticcia and their crosses. Caciocavallo is one of the most appreciated culinary delicacies of southern Italy. It is produced along the entire Apennine ridge in southern Italy and is instantly recognisable thanks to its unmistakable shape.
Leta 500 pr. n. št. je Hipokrat v svojih pisanjih razpravljal o grški umetnosti izdelave cacia, etimološko pa ime „Caciocavallo Silano“ napeljuje na geografsko ime planote Sila, ki je tradicionalno prevladovalo na območju proizvodnje in potrošniških trgih.In 500 BC, Hippocrates discussed in his writings the Greek art of making Cacio, and the etymology of the name ‘Caciocavallo Silano’ evokes the geographical name of Sila plateau, a name which has traditionally prevailed in the production area and consumer markets.
Leta 1811 je U. Caldora, poročevalec za statistični pregled, ki ga je naročila Muratova vlada v času Napoleona za okrožja dežele Calabria Ulteriore (Catanzaro in Reggio), zapisal mnenje o sirih caciocavalli: „Siri v pravem pomenu, caciocavalli, se proizvajajo v dveh oblikah, pri čemer so tisti, znani po kalabrijskem imenu raschi, precej bolj nežni in okusni.“In 1811, U. Caldora, who was the rapporteur of the ‘Statistica Murattiana’ commissioned by the Napoleonic government for the districts of Calabria Ulteriore (Catanzaro and Reggio), recorded an opinion on the caciocavalli: ‘The actual cheeses are produced, the caciocavalli in double form, of which those known by the Calabrian name of raschi are much more delicate and tasty’.
Ime „Caciocavallo“ izvira iz ustaljene tehnike zorenja proizvoda, ki se zveže v parih in obesi tako, da „zajaha“ oporo. Glede na tradicionalno naravo sira je bila označba prvotno priznana s predsedniškim odlokom št. 12969 z dne 30. oktobra 1995, ki mu je sledil odlok predsednika ministrskega sveta z dne 10. maja 1993 o pravilih o inovativni proizvodnji in označevanju.The name Caciocavallo derives from the well-established technique for maturing the product, which is tied in pairs and ‘straddled’ over a support. Given the traditional nature of the cheese, the designation was originally recognised by Presidential Decree No 12969 of 30 October 1995, which was followed by the Prime Ministerial Decree of 10 May 1993 laying down innovative production and designation rules.
Sir z ZOP „Caciocavallo Silano“, ki izvira s kalabrijske planote Sila, se zdaj proizvaja na širokem razdrobljenem območju, ki vključuje več občin v Kalabriji ter območja vzdolž južnega Apeninskega gorovja v deželah Apulija, Kampanija, Molize in Bazilikata.Originating from the Calabrian plateau of Sila, ‘Caciocavallo Silano’ PDO is now produced over a vast patchwork area, which includes several municipalities in Calabria and the areas along the southern Apennine ridge of Apulia, Campania, Molise and Basilicata.
Na planoti Sila so pred obstojem hlevov s stajami caciocavallo proizvajali samo spomladi in poleti, in sicer v majhnih lesenih pastirskih kočah, imenovanih vaccarizzi; tehnika proizvodnje je bila zelo izpopolnjena, saj je moral sir zdržati zelo dolgo.On the Silano plateau, before stall housing existed, caciocavallo was produced only in spring and summer, in small wooden shepherds’ huts called ‘ vaccarizzi ’; the production technique was very refined because the cheese had to keep for a long time.
Sir z ZOP „Caciocavallo Silano“ ima aromatske in mikrobiološke lastnosti, povezane z zadevnim območjem, ki medsebojno učinkujejo, nanje pa vplivajo tudi lokalne sirarske prakse. Na vonj, okus, pookus in videz testa vplivajo navedeni vidiki.‘Caciocavallo Silano’ PDO has aromatic and microbiological characteristics linked to the area, which interact with each other and are influenced by local cheesemaking practices. The aroma, taste, aftertaste and appearance of the paste are influenced by the above aspects.
Poleg vpliva teh vidikov so arome odvisne tudi od morebitne uporabe starterske kulture iz sirotke in njene avtohtone mikroflore, ki izvira iz mikroflore, prisotne v mleku na zadevnem območju, ter mikroflore, uporabljene pri predelavi, tj. v okolju mlekarne.In addition to the influence of the above aspects, the product’s aromas also depend on the possible use of the whey starter and its native microflora, which originates from the microflora present in the milk in the area and from that used in processing, i.e. in the dairy environment.
Poleg posebnih značilnosti, ki izhajajo iz uporabe starterske kulture iz sirotke, so pomembni tudi okoljski vplivi ter ustrezni zgodovinski in kulturni vidiki vzdolž južnega Apeninskega gorovja.As well as the specific characteristics resulting from the use of the whey starter, environmental influences and relevant historical and cultural aspects along the southern Apennine ridge also play a part.
Pri mladem siru prevladujejo blage note, ki z zorenjem sira ob intenzivnejšem okusu postanejo pikantne, in sicer zaradi prevladujoče uporabe kozličjega sirišča v proizvodnem postopku, katerega sestava vpliva na zorenje sira in mu daje prepoznavni okus.Mild notes are the predominant flavour when the cheese is young, becoming pungent as the flavour intensifies as the cheese matures, due to the prevalent use of kid rennet in the production process, the composition of which influences the ripening of the cheese and gives it its distinctive flavour.
Kemijsko-fizikalna in mikrobiološka kakovost mleka ter edinstvenost proizvoda so zelo tesno povezane s tem, da se mleko predela v omejenem času, da bi se preprečila razpršitev v maščobi topnih aromatičnih molekul v masleni maščobi, ki so značilne za arome in vonje končnega proizvoda.The chemical-physical and microbiological quality of the milk and the uniqueness of the product are very closely linked to the fact that the milk is processed within a limited time, to prevent dispersion of the fat-soluble aromatic molecules present in the butterfat, which characterise the aromas and scents of the finished product.
Poleg teh specifičnih dejavnikov so pomembni tudi okoljski vplivi ter zgodovinski in kulturni vidiki, pri čemer so posebne značilnosti proizvoda povezane z naravnimi dejavniki, ki so povezani s podnebnimi razmerami, značilnimi za južno Apeninsko gorovje, ter ki prevladujejo na območju proizvodnje in vplivajo na krmne rastline, s katerimi se prehranjujejo krave molznice.In addition to these specific factors, environmental influences and historical and cultural aspects play a part; in this regard, the specific characteristics of the product are linked to the natural factors associated with the climate conditions typical of the southern Apennine ridge, which are largely prevalent in the production area and which influence the fodder crops used to feed dairy cows.
Organoleptične lastnosti in prav tako značilnosti proizvoda so rezultat proizvodnih praks, stoletnih lokalnih tradicij ter podnebnih in okoljskih razmer.The organoleptic characteristics and, no less, the product characteristics, are conferred through the production practices, centuries-old local traditions and the climate and environmental conditions.
Kar zadeva človeške dejavnike, je treba poudariti tradicionalnost tehnike, ki se trenutno uporablja in ki se je razvila z leti, ter zgodovinsko razširjenost porabe na južnoitalijanskih trgih. Tradicija se je utrdila zaradi bistvenega in pomembnega znanja sirarjev, ki se prenaša skozi stoletja in ki je bistveno za vse faze proizvodnje končnega proizvoda.Regarding human factors, it is relevant to note the traditional nature of the technique currently in use, which has been developed over the years, as well as the historical spread of consumption in the southern Italian markets. Tradition has been consolidated thanks to the essential and important knowledge of cheesemakers, which has been handed down over the centuries, and which is essential for all stages in the production of the finished product.
Sklic na objavo specifikacije proizvodaReference to publication of the product specification
https://www.politicheagricole.it/flex/files/1/2/7/D.f9912062703bc9664534/gennaio2024Disciplinare_Caciocavallo_Silano.pdfhttps://www.politicheagricole.it/flex/files/1/2/7/D.f9912062703bc9664534/gennaio2024Disciplinare_Caciocavallo_Silano.pdf
(1)   UL L 179, 19.6.2014, str. 17.(1)   OJ L 179, 19.6.2014, p. 17.
ELI: http://data.europa.eu/eli/C/2024/2490/ojELI: http://data.europa.eu/eli/C/2024/2490/oj
ISSN 1977-1045 (electronic edition)ISSN 1977-091X (electronic edition)