extracted from
Amendment application pursuant to Article 9
"Pecorino Toscano"
N. CE: EN-0117-0020-PDO-07.09.2004
4. Discipline:
(summary of the requirements of Article 4, paragraph 2 of Regulation (EC) No 510/2006)
4.1. Name:
"Pecorino Toscano"
4.2. Description:
Pecorino Toscano is a whole sheep's milk cheese from the production area, or semi soft cheese - hard and characteristic texture (creamy), short and long maturation in the second table is used for grating or shaped cilindrica a facce piane con scalzo leggermente convesso, con le seguenti dimensioni: diametro delle facce da 15 a 22 cm, altezza dello scalzo da 7 a 11 cm, del peso da 0,75 a 3,50 Kg, avente un contenuto di grasso sulla sostanza secca, per il prodotto a pasta semidura non inferiore al 40 % e per il prodotto a pasta tenera non inferiore al 45 %. La crosta si presenta di colore giallo con varie tonalità fino al giallo carico nel tipo a pasta tenera; il colore della crosta può eventualmente dipendere dai trattamenti subiti; il colore della pasta è caratterizzato dal colore bianco leggermente paglierino per il tipo a pasta tenera, dal colore leggermente paglierino o paglierino per il tipo a pasta semi dura. La pasta presenta una struttura compatta e tenace shear
type semi-hard, and possibly the tiny holes not evenly distributed. The taste is fragrant, marked characteristic of the particular production processes. The vesting period is at least 20 days for the type soft cheese and should be not less than four months for the semi-hard.
4.3. Geographical area:
the area of \u200b\u200bproduction of Pecorino Toscano comprises the whole of the Region of Tuscany, the entire territory of the neighboring municipalities of Allerona and Castiglione del Lago, falling in the region of Umbria, and the whole territory of the municipalities of Acquapendente, Onan , San Lorenzo Nuovo, Grotte di Castro, Gradoli, Valentano, Farnese, Ischia di Castro, Montefiascone, Bolsena, Capodimonte, falling in the region of Lazio.
4.4. Proof of origin:
Each stage of the production process must be monitored, with all the inputs (products come in) and outputs (output products). In this way, and by keeping registers, managed by the control, farmers, collection centers, producers / season,
the dairies, the packers and cutters, as well as keeping records of production and packaging and reported to the control of the quantities produced, ensures the traceability and traceability prodotto. Inoltre, il quantitativo di latte prodotto, nonché gli ovini da cui deriva la materia prima devono essere soggetti a controllo funzionale. Devono essere sempre
aggiornati i registri degli ovini allevati, dai quali si deve desumere il numero totale di capi in allevamento.
Deve essere tenuto, inoltre, un registro di produzione/scarico latte in merito alla quantità di latte prodotta. All’interno dei caseifici deve esserci identificazione dei serbatoi di stoccaggio, separazione del latte idoneo alla produzione di «Pecorino Toscano» da quello non idoneo, nonché registrazione di stoccaggio e di movimentazione latte. Deve essere anche tenuto un registro di produzione di Pecorino Toscano. Tutte le persone fisiche e giuridiche, recorded in the lists will be subject to supervision by the inspection body, in accordance with the specification and control plan.
4.5. Method of production:
Pecorino Toscano is to be produced exclusively from whole sheep's milk from the production area. The power base of the ewes should be made of green fodder or hay derived from natural pastures in the area with additions of hay and feed concentrates
simple. The milk is coagulated at a temperature between 33 and 38 with calf rennet coagulation of milk in order to get within 20-25 minutes. Milk can can be used raw or undergo a heat treatment for pasteurization and can be inoculated with lactic
of indigenous, natural or selected. The cheese is produced provides the curd breaks up the lumps until they reach the size of a hazelnut for young cheese, and a grain of maize for the semi-hard. To prepare the curd
of the latter may also be subjected to heat treatment (cooking) at 40-42 for 10-15 minutes. After the break and any cooking, the curd is put in special forms for the draining of the whey. The purge or syneresis is made by steaming or by manually pressing steam. The meat is salted in brine at 17-19% sodium chloride, equal to 15-17 ° Baume. The permanence, referring to pounds of weight is at least 8 hours for the cheese to pasta and tender of at least 12-14 hours for the semi-hard cheese. Salting can also be done with the direct addition of salt. The cheese can be treated externally with a mold and should be developed in appropriate cells at a temperature of 5-12 ° C with relative humidity of 75-90%. The vesting period is at least 20 days for the type soft cheese and should be not less than 4 months for the semi-hard.
The area of \u200b\u200borigin of milk production and ripening of Pecorino Toscano must be in production as identified in paragraph 4.3.
4.6. Link:
The cheese of ancient origins, whose presence since Etruscan times is the subject of numerous historical, has spread over the centuries in the area called "Maremma", mainly located in the Tuscany region. Traditionally, the product was designated with names referring to geographical origin
, or with the more general designation of "Tosca." Over time, given the essentially common characteristics, it is configured is a single production standard, a designation is etymologically related to the prevailing historical and geographical matrix. For natural factors, the special report
caratteristiche delle zone destinate all’allevamento ovino, anche allo stato brado, con utilizzo di pascoli naturali, ricchi di essenze spontanee che conferiscono particolari qualità al latte destinato alla trasformazione casearia. Per i fattori umani, oltre alla rilevanza economica storicamente riscontrabile, si segnala che le aziende pastorali interessate si caratterizzano per gli aspetti sociologici legati allo sfruttamento dei territori cosiddetti marginali, altrimenti destinati ad un progressivo abbandono e depauperamento delle risorse naturali.
4.7. Organismo di controllo:
Nome: Certiprodop S.r.l.
Indirizzo: Via Roggia Vignola 9
24047 Treviglio (BG)
ITALIA
Tel. +39 0363301014
Fax +39 0363301014 e-mail: certiprodop@virgilio.it
4.8. Labelling:
The product is marketed with the specific label of origin of the name. The seal is affixed on the rind of the form in ink on soft cheese and hot on the semi-hard cheese. On pre-packaged portions
marking is done on the packaging, provided that happen in the area of \u200b\u200borigin. Pecorino Toscano portions can be packaged outside the area of \u200b\u200borigin and must state the brand on the rind from the cheese factory or affixed on the season. Packagers must still conclude an agreement with the Consortium. The letters stated under the logo identifies the manufacturer / season / share certificate by the inspection agency that provides marketing of Pecorino Toscano. Forms or on the packaging is a label, approved by the Consortium, with the written or Pecorino Toscano DOP Pecorino Toscano DOP aged more prominent and
prominent than any other label claims, both in terms of size and character and position, with the mark in color, reported one or more times in the minimum size of 15 mm.
Mark to be affixed to the forms or on the packaging of portions
The first digit indicates the type to which belongs to the person making the marketing: 1 to 3 dairies, from 4 to 6 seasons, from 7 to 9 servings residents in the area.
The second and third digits identify the number of dairy / season / serving the product of which is controlled by the control.
Mark to be affixed on the labels
can be used in the flag colors of green, white and red flag or a color.
C 188/34 EN 11.8.2009 Official Journal of the European Union
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