C 172/6 EN Official Journal of the European Communities 6.6.98

Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(98/C 172/03)

This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO (x)ÙÙÙÙPGI (Ú)

National application No: —

1. Responsible department in the Member State:

Name: Subdirecciön General de Denominaciones de Calidad — Direcciön General de Polòtica Alimentaria e Industrias Agrarias y Alimentarias — Secretaròa General de Agri- cultura y Alimentaciön del Ministerio de Agricultura, Pesca y Alimentaciön, Espaýa

Address:ÙPaseo de la Infanta Isabel, 4, E-28071 Madrid Tel.: (34) 913Ø47Ø55Ø58 Fax: (34) 913Ø47Ø54Ø10

2. Applicant group:

2.1.ÙName: Consejo regulador de la denominaciön de origen ‘Queso majorero’

2.2.ÙAddress:ÙAgencia Extensiön Agraria Apartado 23, E-35000 Gran Tarajal,

Tel.: (34) 928Ø87Ø07Ø82

Fax: (34) 928Ø87Ø07Ø82

2.3.ÙComposition: producers/processors (x)ÙÙÙÙother (Ú)

3. Type of product: Category 1.3:

4. Specification: (summary of requirements under Article 4(2))

4.1. Name: Queso Majorero 6.6.98 EN Official Journal of the European Communities C 172/7

4.2. Description: Fat cheese prepared from milk of of the Majorero breed, with the possible addition, when intended for ripening, of up to 15Ø% of Canarian sheep’s milk, in the form of a cylinder between 6 cm and 9 cm long with a diameter of between 15 cm and 35 cm and weighing between 1 kg and 6 kg. Rind bearing the imprint of the mould or ‘plaits’ on the sides and the cheesemaker on the top and bottom, white in colour to dull yellowish when ripened. The surface may be rubbed with paprika, oil or roasted maize meal with the rind in such cases having a characteristic appearance.

Consistency: compact when cut, creamy, acidulous and slightly sharp. White in colour with ripened assuming a slight ivory tone, generally without eyes but small ones may appear occassionally. Depending on the degree of ripening, may be: young (from 8 to 20 days); semi-aged (20 to 60 days); and aged (over 60 days).

4.3. Geographical area: The area of production of the milk used to prepare Queso Majorero comprises all the following municipalities: Antigua, Betancuria, La Oliva, P`jara, Puerto del Rosario and Tuineje on the island of Fuerteventura in the Province of Las Palmas in the .

4.4. Proof of origin: Queso Majorero is produced only in plants listed in the Register of Production Plants and Cheese Factories located in the area in which the milk is produced. The milk is obtained from goats of the Majorero breed, to which may be added up to 15Ø% of Canarian sheep’s milk where the cheese is to be ripened.

4.5. Method of production: Milk obtained under satisfactory hygienic conditions, by mechanical or manual milking, is filtered and coagulated by adding rennet from dried kid stomachs at a temperature of between 28Ø&C and 32Ø&C for approximately one hour. The curds produced are cut successively in order to obtain a diameter of between 5 mm and 15 mm, depending on whether the cheese is to be ripened or consumed young. The curds are then drained, after initial pressing, to remove as much whey as possible, and producing a semi-pressed cheese. The cheese is placed in plaited strands of palm or plastic or in plastic or stainless steel moulds reproducing the traditional plaiting made with braided palm leaves and of sufficient size to ensure that the cheeses, once ripened, are of the characteristic form, size and weight. Salting using sea salt may be wet or dry. Where it is wet, the maximum period of salting is 24 hours in a saline solution with a maximum concentration of 20Ø&B. Ripening is carried out in authorised premises and traditional turning and cleaning procedures are applied. The rind may be rubbed with paprika or roasted maize meal or oiled.

4.6. Link: An area with a varied topography and landscape and specific weather conditions which produce a vegetation featuring stunted shrubs in arid areas and taray, monte verde and laurisilva in more humid areas. This is the main source of feed for the Majorero whose milk is used to produce cheese.

The name Majorero comes from the name given to the inhabitants of Fuerteventura (also known as Mahorata, Majorata or Maxorata) because of the shoes worn by the shepherds. Called ‘mahos’ or ‘majos’, these were a type of sandal made of untanned goatskin with the hair on the outside which were tied with leather thongs and protected the ankles and instep. They were known by this name from ancient times and it was extended to all the inhabitants of the island and even to its agricultural products such as C 172/8 EN Official Journal of the European Communities 6.6.98

small-seeded lentils (lenteja majorera), jareas, roasted barley meal ( de majoreros), etc. and in particular to cheese.

Majorero cheese has been gaining in quality, popularity and fame. It is mentioned throughout history as currency in documents concerning exchange, buying and selling, as cargo and supplies for vessels in both inter-island and European and Amercian trade, in auction registers in Madeira, in the Libro del Sello (archives of the Kingdom of Castile), etc.

The hard, sharp cheese which Emilio Salgari puts in the notary’s house in Maracaibo, together with some bottles of madeira, in ‘El Corsario Negro’ was perhaps Majorero cheese.

4.7. Inspection body:

Name: Consejo regulador de la DO ‘Queso majorero’ Address:ÙAgencia Extensiön Agraria Apartado 23, E-35000 Gran Tarajal, Fuerteventura

Tel.: (34) 928Ø87Ø07Ø82

4.8. Labelling: Compulsory indication ‘Queso Majorero’, label authorised by the Regulation Council (Consejo Regulador). Numbered second label issued by the Regulating Council (Article 23 of the Designation Regulation).

4.9. National requirements: Law No 25 of 2 December 1970. Order of 6 September 1996 ratifying the Regulation on the Designation of Origin ‘Queso Majorero’ and its Regu- lating Council.

EC No: G/ES/00045/97.07.10. Date of receipt of the full application: 5.11.1997.