Not the law itself: Notice

Address https://gelex.eu/eli/EU/notice/oj/C/2016/20/03@2016-01-21/en

Contents

1. Preamble

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council. Applicant group and legitimate interest Regulatory Council for the protected designation of origin:

QUESO TETILLA/QUEIXO TETILLA

The applicant group has a legitimate interest in requesting this amendment to the specification in its capacity as the management body of the PDO, by virtue of Article 4 of the Regulation on the Designation of Origin Queso Tetilla, and the regulatory body of the PDO, by virtue of Article 12 of Law 2/2005 of 18 February 2005 on the promotion and defence of food quality in Galicia. All producers and manufacturers of the PDO are members of the group. Member State or Third Country Spain Heading in the product specification affected by the amendment(s) — ☒ Name of product — ☒ Description of product — ☐ Geographical area — ☒ Proof of origin — ☒ Method of production — ☐ Link — ☒ Labelling — ☒ Other (cutting) Type of amendment(s) — ☐ Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 — ☒ Amendment to product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 Amendment(s) The main reasons for making these changes can be summarised as follows:

Socioeconomic changes in the management of the raw material. These resulted, inter alia, in the appearance of a new figure in the production chain, the milk buyer, who may act as an intermediary in the sale of milk by livestock farms to cheesemakers.

Changes related to the improvement of the quality of the protected product and developments in production techniques. These changes concern matters such as determining the maturation period and the best-before date.

The following changes are introduced under the different headings of the specification: Name of product The name in the Galician language (Queixo Tetilla) is added alongside the name in Spanish, since both are habitually used to refer to this product. Description of product: The following paragraphs are amended: — Shape because of a transcription error, the current text reads conical, convexo-conical, when it should read conical, concave-convex. — Percentage of proteins this has been deleted as it has been found not to be a decisive factor in characterising the product. The milk used to make Queso Tetilla/Queixo Tetilla is non-standardised whole milk, as a result of which the composition of the milk is subject to natural fluctuations (e.g. in its protein content) depending on the cows' diet, the season, the weather, etc., but this does not affect the characteristics of the product covered by the PDO. It was therefore decided to delete this parameter from the specification. — Percentage of dry extract the percentage currently laid down is from 45 % to 50 %. Following the amendment, there will be only a minimum value of 45 %, because the creaminess of the cheese is better defined by the introduction of the new parameter percentage of the fat-free matter, which measures the ratio between the dry matter and the fat content of the cheese. — Water content expressed as a percentage of the fat-free matter this is a new parameter, not currently included, and must be between 66 % and 72 %. This parameter expresses the relationship between the dry matter and the fat content of the cheese, which influences the quality of the product, being a measurement of its creaminess. Proof of origin A Register of Buyers is introduced to improve control of product traceability. There have traditionally been two types of operator involved in the production of these cheeses: the livestock farmers, who produce the raw material, and the cheesemakers, who turn it into the protected product. Today, not all cheesemakers obtain the raw material directly from the livestock holdings, but may obtain it through what are known as milk buyers, who act as collection centres for milk from livestock farms in the geographical area and supply the processing industry. Method of production The following changes are made to the technical details of the manufacturing process: — Coagulation the text concerning the coagulation enzymes used is amended. The rules on coagulation are also amended (time and temperature). The current rules provide for temperatures between 28 °C and 32 °C and times of not less than 20 minutes and not more than 40 minutes. With the proposed amendment, the permitted temperature range is from 30 °C to 34 °C and the time is also increased, to a minimum of 30 minutes and a maximum of 60 minutes. The reason for this change is that advances have allowed the production of industrial rennets with a high chymosin content, such rennets now having a composition similar to the natural composition of animal rennet extract or an even higher chymosin content. In addition, in recent years, the quality of the milk has improved and it is now less acidic. This has meant that the temperature and length of coagulation have had to be increased to achieve the correct texture. — Draining (of the curd) this procedure — already carried out but omitted from the specification — is added; it simply involves removing the whey released by the curd grains when cut. — Washing (of the curd) the wording is amended to describe the procedure in greater detail and to specify that it is optional. Experience gained over the years has shown that this stage of the procedure may not be necessary. — Reheating (of the curd) the current rules erroneously include this procedure, which consists of washing the curd with water at a temperature two degrees warmer than the coagulation temperature. This is not, strictly speaking, reheating and so this is deleted, leaving washing of the curd to the judgment of the cheesemaker, as referred to above. — Pressing the text is amended from for a minimum of three hours to the less specific for the time necessary, based on the know-how of the cheesemaker. There is no need to set a minimum pressing time because this depends on a number of variables, such as the technology used, the room temperature, the time of year, the development of the pH, etc. — Salting the wording is amended. The text previously read: In brine with a concentration of between 17 and 18 degrees Baumé, with a maximum immersion time of 24 hours. As amended, it reads as follows: As required to achieve the specific characteristics of the product, with a maximum immersion time of 24 hours. In a vat and/or in brine. The reasons are the same as in the previous point. — Maturation the minimum maturation time is increased by one day (from seven to eight days). This is to ensure consistent product quality. This slight increase in the minimum maturation time does not alter the characteristics of the product, in particular because this is a minimum time and prior to the amendment maturation could still take eight days or more. The increase ensures a better-quality product. In addition, the best-before date, currently 60 days from the date of preparation for dispatch, is amended. Following the amendment, there are two best-before dates depending on the weight of the cheeses: no more than 60 days for cheeses weighing 0,5 kg to 0,7 kg and no more than 90 days for cheeses weighing more than 0,7 kg. In both cases, the date is calculated from the date of production. Firstly, the reference date for the calculation is now the date of production. This is more appropriate, since cheeses start to mature from the time they are produced, which is the point from which the optimum time for consumption must be calculated, rather than from the date on which they are prepared for dispatch. Secondly, no longer is a specific number of days laid down but rather maximum time limits of 60 and 90 days depending on the weight, which is more appropriate, since producers are free to choose a shorter best-before date if they consider this to be appropriate. Finally, for cheeses weighing more than 0,7 kg, the period is increased to 90 days, given that cheeses of this size are at their peak when consumed during that period. Labelling It is stipulated that the protected name may be used on the product labelling in either Spanish (Queso Tetilla) or Galician (Queixo Tetilla) without distinction, in accordance with the Register. Other (cutting) Self-service outlets are given the option of cutting the cheese in half at the point of sale, subject to certain conditions. Queso Tetilla is sold without packaging, its rind acting as a natural protective covering. When the cheese is cut, one side of the resulting portions loses its natural protective covering. Therefore, in order to facilitate the marketing of portions of Queso Tetilla in self-service outlets, cheeses weighing more than 0,7 kg may be cut in retail establishments and placed on sale in a transparent food-grade film. In such cases, the cheeses may only be cut in half, so that they keep the specific shape that the consumer recognises as being characteristic of them. Cheeses weighing less than 0,7 kg must be placed on sale whole. Name Queso Tetilla/Queixo Tetilla Member State or Third Country Spain Description of the agricultural product or foodstuff Type of product Class 1.3. Cheeses Description of product to which the name in (1) applies Cheese made from milk of cows of the Rubia Gallega, Friesian or Brown Alpine breeds or their crosses by means of a process comprising coagulation, cutting, draining and (optionally) washing the curd, moulding, pressing, salting and maturation and that has the following characteristics: — Shape conical, concave-convex. — Weight 0,50 kg to 1,5 kg. — Dimensions the height is greater than the radius of the base and less than the diameter. Maximum: 150 mm (height and diameter of the base). Minimum: 90 mm (height and diameter of the base). — Rind noticeable, thin and elastic, less than 3 mm thick, straw yellow in colour, natural and without mould. The cheese may be put up for sale with a transparent, colourless slimicide. — Paste uniform, soft, creamy and without holes or with a few small, regularly distributed holes; yellowish ivory in colour. — Smell mild, slightly acidic and reminiscent of the milk from which it comes. — Flavour and aroma milky, buttery, slightly acidic and slightly salty. — Percentage of fat in dry matter minimum of 45 %. — Percentage of dry matter minimum of 45 %. — pH from 5,0 to 5,5. — Water content expressed as a percentage of the fat-free matter (measured between 8 and 15 days after production) from 66 % to 72 %. Queso Tetilla is a traditional non-geographical name that refers to the unique shape of the cheese, that of a female breast, with the physical characteristics described under this point. Feed (for products of animal origin only) and raw materials (for processed products only) (a) Feed grassland and forage crops in the production area are an important constituent of the cows' diet. An important role is also played by extensive grasslands (pasture land and pasture with bushes), where the animals graze freely when conditions permit. Concentrated feed of vegetable origin is used as a supplement to cover the cows' energy requirements. As far as possible, the raw materials from which it is produced originate in the defined geographical area. (b) Raw materials Queso Tetilla is made from cow's milk; animal rennet or other coagulating enzymes expressly authorised for the production of this cheese; lactic fermenting agents: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and any such agents that do not alter the characteristics of the protected cheese and that are expressly authorised for the production of cheese covered by this Protected Designation of Origin; salt and, optionally, calcium chloride. Authorisations are granted by the competent authority at the request of the applicant group. The competent authority may authorise the use of new coagulating enzymes and lactic fermenting agents after verifying that the resulting cheese has the characteristics specific to Queso Tetilla. The cheese is made from whole natural milk of cows of the Rubia Gallega, Friesian or Brown Alpine breeds or their crosses on holdings within the defined geographical area. The milk must contain neither colostrum nor preservatives. No procedures to standardise the milk or processes that change its initial composition are permitted. It may not be mixed with milk not obtained from registered holdings or milk from breeds other than those specified in the Specification. Specific steps in production that must take place in the defined geographical area Production of the milk, the preliminary operations to which it is subject and the production and maturation of the cheese must take place within the geographical area defined in point 4. All steps in production must therefore take place within the defined geographical area. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers Queso Tetilla may be marketed only if the exterior of the rind shows the natural characteristics acquired during maturation. The rind provides the cheese with a natural protective covering. The cheese is therefore sold without artificial packaging. However, Queso Tetilla may be packaged provided that the packaging is such that it does not affect any of the physical, organoleptic or physico-chemical characteristics described in point 3.2, subject to verification by the Inspection Body that this is the case and subsequent authorisation of the packaging. In addition, the cheese may be covered with a transparent, colourless slimicide. Queso Tetilla is dispatched by the cheesemakers whole. Cheeses weighing more than 0,7 kg may also be placed on sale in self-service outlets in halves, in which case the cheeses must bear two secondary labels, one on each side of the product, and two sets of all the other elements guaranteeing the authenticity of the product, so that, after cutting, both halves retain their identifying particulars. Where the cheeses are to be sold in halves, since one of the faces of the half cheeses will lose the natural protective covering provided by the rind, the cheeses must be cut at the point of sale to the final consumer and the halves may be covered with a transparent food-grade film. Cutting at the point of sale ensures that the product is displayed for sale in the artificial packaging (the film) for the shortest time possible and therefore the quality of the product is not affected. The cheese may only be cut in half, since this preserves the unique shape of the cheese, that of a female breast, which is recognised by the consumer. However, irrespective of its weight, Queso Tetilla may be cut into portions of any size in retail outlets provided that cutting takes place in front of the consumer at the time of sale. Specific rules concerning labelling of the product to which the registered name refers Cheeses with the Protected Designation of Origin Queso Tetilla bear the specific label of the designation (secondary label), guaranteeing the product's authenticity. The secondary label of each cheese bears a unique alphanumeric serial number and the logo of the Protected Designation of Origin Queso Tetilla, which is shown below: In addition, the commercial labels of each producer prominently bear the words Denominación de Origen Protegida and Queso Tetilla or Queixo Tetilla and the European Protected Designation of Origin logo. In order to guarantee the product's authenticity and ensure traceability, the secondary guarantee labels and the commercial labels bearing the reference to the Protected Designation of Origin Queso Tetilla are affixed to the product at the producers' premises and in such a way as to prevent their re-use. As set out in point 3.5, cheeses intended for sale in halves bear two secondary labels, one on each side of the product, and two sets of all the other elements guaranteeing the authenticity of the product, so that, after cutting, both halves retain their identifying particulars. Concise definition of the geographical area The milk and the cheeses covered by the Protected Designation of Origin Queso Tetilla are produced throughout the whole of the Autonomous Community of Galicia. Link with the geographical area Specificity of the geographical area Galicia is characterised by low mountain terrain and an extensive river system. This mountain terrain and the prevailing Atlantic climate (marked by abundant rainfall) favour the development of pasture (both natural and cultivated) and high yields for forage and other crops. The high productivity obtained from the land allows intense livestock farming and, as a consequence, a large dairy products sector. The human factor should also be stressed, both in milk production, based on family farms and still using traditional methods, and in cheesemaking, where age-old practices are used, although adapted to technological progress and statutory hygiene and food safety requirements. Specificity of the product Of the wide range of products that represent Galician gastronomy, Queso Tetilla is one of those most identified with the region. It is a soft cheese whose main organoleptic characteristics are its creaminess, its mild, milky smell, its mild, slightly acidic and slightly salty taste and its milky, buttery aroma, characteristics that together are reminiscent of the milk from which the cheese is produced. The cheese is highly soluble and easily digested. Finally, a characteristic feature of the cheese is its unique shape, that of a female breast, from which it gets its name and which allows consumers to distinguish Queso Tetilla on sight from other cheeses. Causal link between the geographical area and the characteristics of the product The geographical environment is ideal for the growth of extensive, top-quality pasture, the use of which has intensified over the past two decades. The significant quantity of this forage in the diet of Galician dairy herds and the plant species that form part of that diet (with a significant percentage of leguminous plants) affect the composition of the milk and the organoleptic and nutritional characteristics of the matured cheese, in particular its creaminess and the colour of the paste and the rind. In addition, the milk is produced on family farms using rational stock-farming methods. The characteristics of these farms make the milk produced on them ideal for making this cheese. The traditional production method, in which the know-how of the region's producers, with their long experience of making this cheese, plays a decisive role, and which involves a short maturation period, gives the cheese its characteristic creaminess and mild taste. Lastly, the unique shape of the cheese, that of a female breast, which the cheese acquires during moulding and pressing, is immediately recognised by consumers, who associate it directly with its origin in Galicia, where this exceptional cheese has exclusively been made since before the first written references to it in the 18th century. Subsequently, from the 19th century, written references to the cheese become common, both in general texts and in more specific scientific and technical works and texts on gastronomy. Of particular note, in view of its international nature, is the reference in O'Shea's Guide to Spain and Portugal, published in London in 1889, which strongly recommends that travellers try the unique Galician cheese, queso de teta, a typical product of Galician gastronomy. (the second subparagraph of Article 6(1) of this Regulation) http://medioruralemar.xunta.es/fileadmin/uploads/media/Queso_Tetilla_Pliego_condiciones_Septiembre_2015.pdf

Versions

1. 2016-01-21