C 205/22 EN Official Journal of the European Union 2.7.2014 Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2014/C 205/11) This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1). SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2) ‘Pecorino Crotonese’ EC No: IT-PDO-0005-01111 – 13.05.2013 PGI ( ) PDO ( X ) 1. Name ‘Pecorino Crotonese’ 2. Member State or Third Country Italy 3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.3. Cheeses 3.2. Description of product to which the name in 1 applies ‘Pecorino Crotonese’ protected designation of origin is a hard, semi-cooked cheese produced exclusively from whole sheep’s milk. When released for consumption in the fresh, semi-hard and mature varieties, including when grated, it has the following physical characteristics: Shape: cylindrical with flat sides and a straight or slightly convex heel; Weight: between 0,5 kg and 5 kg; cheeses that are matured for more than six months may weigh as much as 10 kg; Dimensions: the dimensions vary according to the weight of the cheese; for cheeses weigh­ ing between 0,5 kg and 5 kg, the height of the heel varies between 6 cm and 15 cm and the diameter of the sides between 10 cm and 20 cm; for cheeses weighing more than 5 kg, the height of the heel varies between 15 cm and 20 cm and the diameter between 20 cm and 30 cm. The fat in dry matter must be at least 40 %, the protein content must be at least 25 %, the moisture con­ tent must be at least 30 %, and basket marks are visible on the cheese wheels. ‘Pecorino Crotonese Fresco’ (‘Fresh Pecorino Crotonese’): white or lightly straw-coloured rind. Distinct, smooth and slightly tangy flavour with thin rind. The distinctive basket marks are clearly visible. The body of the cheese is soft, regular and creamy; it is milky white in colour with only a small number of eyes. ‘Pecorino Crotonese Semiduro’ (‘Semi-hard Pecorino Crotonese’): thick, light brown rind. Intense, well-bal­ anced flavour. The body of the cheese is firm with only a small number of eyes. ‘Pecorino Crotonese Stagionato’ (‘Mature Pecorino Crotonese’) after a long maturing period (more than six months): hard, brown rind; may be coated (treated) with olive oil or olive dregs. Intense, distinct flavour, with a very slight piquant aftertaste. The body of the cheese is slightly straw-coloured with only a small number of eyes. Organoleptic characteristics: when being tasted just after cutting, the cheese gives off a light scent of sheep’s milk, mixed harmoniously with other scents typical of the cheese, such as hay, mature wild grasses, hazel­ nut and smoke. (1) OJ L 343, 14.12.2012, p. 1. (2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012. 2.7.2014 EN Official Journal of the European Union C 205/23 3.3. Raw materials (for processed products only) Milk: whole raw sheep’s milk, thermised or pasteurised in accordance with the provisions in force. Rennet: kid rennet paste. The development of natural lactic acid starter cultures present in the milk used to make the cheese is allowed, as is the use of natural whey starters and milk starters originating from or present in the produc­ tion area. Salt: (NaCl) rock salt. 3.4. Feed (for products of animal origin only) The year-round basic ration is made up essentially of fodder/forage from the geographical area. The live­ stock whose milk is used generally graze on green forage and are fed on non-fermented farm hay grown in the area. The ration may be supplemented with GMO-free concentrates from outside the geographical area, particularly on winter days when the sheep cannot graze. Supplements may not exceed 40 % of the total over the course of the year. The animals are reared semi-wild: flocks are left free to graze before returning to the fold in the evening, but the animals are supervised, vaccinated and treated if necessary. Flocks are on pasture from September until June. 3.5. Specific steps in production that must take place in the identified geographical area Livestock rearing, milk production, cheese-making and maturing. 3.6. Specific rules concerning slicing, grating, packaging, etc. — 3.7. Specific rules concerning labelling ‘Pecorino Crotonese’ PDO is marketed whole or in portions in compliance with the provisions in force. The label affixed to ‘Pecorino Crotonese’ cheeses includes not only the information required by law but also the following additional images and wordings: The ‘Pecorino Crotonese’ logo, followed by the words ‘Denomina­ zione di Origine Protetta’ (‘Protected Designation of Origin’) or the acronym ‘D.O.P.’ (‘PDO’), the Union sym­ bols and possibly a reference to the EU Regulation; the business name and address of the producer and/or packager. Where the product is intended for international markets, the words ‘Protected Designation of Ori­ gin’ and the Community logo may be used in the language of the target country. The logo of the product comprises two fields: the graphic logo on the left and the logo lettering on the right. The logo must be imprinted onto the cheeses by fire branding or die stamping, while the lettering must be imprinted on the heel. 4. Concise definition of the geographical area The area where the cheese is produced and matured comprises the entire administrative territory of the following municipalities in the Province of Crotone: Belvedere Spinello, Caccuri, Carfizzi, Casabona, Castelsi­ lano, Cerenzia, Cirò, Cirò Marina, Cotronei, Crotone, Crucoli, Cutro, Isola di Capo Rizzuto, Melissa, Meso­ raca, Pallagorio, Petilia Policastro, Rocca di Neto, Roccabernarda, San Mauro Marchesato, San Nicola Dell’Alto, Santa Severina, Savelli, Scandale, Strongoli, Umbriatico and Verzino; the entire administrative terri­ tory of the following municipalities in the Province of Catanzaro: Andali, Belcastro, Botricello, Cerva, Cro­ pani, Marcedusa, Petronà, Sellia, Sersale, Simeri Crichi, Soveria Simeri and Zagarise; and the entire adminis­ trative territory of the following municipalities in the Province of Cosenza: Bocchigliero, Calopezzati, Calo­ veto, Campana, Cariati, Cropalati, Crosia, Mandatoriccio, Crosia, Paludi, Pietrapaola e San Giovanni in Fiore, Scala Coeli and Terravecchia. 5. Link with the geographical area 5.1. Specificity of the geographical area The geographical area of production is a homogeneous area in both geographical and historical/cultural terms and largely overlaps with the territory of the Marquessate of Crotone, as the area in question was known from 1390 AD onwards. C 205/24 EN Official Journal of the European Union 2.7.2014 The production area is characterised by the local hills of pliocene clay that are typical of the Province of Crotone and the mountainous area adjoining that Province between the Sila Piccola and the Sila Grande. In terms of physical geography, this area is very closely interconnected, with the Sila plateaus largely serving as the natural summer pastures for the flocks kept in the hills between those mountains and the Ionian Sea. This specific configuration of the land has influenced the local climate, which is characterised by cold winters and hot summers, but relatively small daily temperature ranges. Humidity levels are even, with aver­ age relative humidity of 58 %. The ‘Pecorino Crotonese’ production area counts 398 sheep holdings, with a total of around 49 000 sheep. This figure has increased by around 4 % over the last 10 years, going against the general trend for sheep numbers in Italy. The rearing system used is semi-wild grazing, combined with seasonal movement to and from mountain pastures. The production area has a great deal of pastures (over 40 % of the UAA is given over to pasture and permanent grassland), on which grow plant families that are considered to be of little interest for live­ stock, or even to be weeds, but which are present in abundance in the marginal areas typical of the pro­ duction area. The pasture land in the production area is sufficiently homogeneous. The flora of the natural pastures in the Marquessate is essentially made up of fresh plant species — such as darnel, clover, chicory, sulla and alfalfa — of local ecotypes. In the area, the profession of master cheese-maker is considered prestigious and testifies to a long-standing, historically documented tradition. What is more, the use of family labour in cheese-making has made it possible for the associated techniques to be kept unchanged over time. Cheese-makers’ know-how is an important element of the product’s specificity — indeed, production is carried out by hand. It is of prime importance that cheese-makers know how to identify the right point of coagulation of the milk in order to break up the curds with a local implement known as the ‘miscu’, reducing them to the size of rice grains. The shape of this tool allows the curds to be broken up in an energetic manner that frees a great deal of fat, to such an extent that the residual whey has a milky appearance. This whey is known locally as ‘lacciata’ and is a sign that the curds have been worked correctly. Another very important step is the agita­ tion of the curds in order to help drain off whey (a process known as ‘frugatura’) and manual pressing of the curds into basket moulds.