Regulation (EU) No. 306/2010 of the Commission of 14 April 2010 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and geographical indications [ Pecorino Toscano (PDO)]
OJ L 94, 15.4.2010, pp. 19-20
( Text Amendment application of )
It is advertised on the site of the Consorzio del Pecorino Toscano DOP
stating that
"... The new disciplinary tightens the bond with the territory and the final quality Pecorino Toscano through the use of only native yeasts for the production of our cheese. ... "And on
www.qualeformaggio.it
where it is noted that:
" ... the hours spent substantial change does not affect most industrialized production, since the ability to produce enzymes with native, "which" explains the site of the Regione Toscana, "increases the link with the territory, also in flux." What I do not like - so much to us as to who produces focusing on quality - is that we can continue to make even with selected yeasts industry, without which this difference is adequately explained and highlighted on the label. And the worst, in our view, is that the distinction between different types can not be perceived by consumers to the very end.
A reality thus of Pecorino Toscano Dop, that due to a specification is too "loose-knit" does not give smaller and more authentic rural producers - especially those made from raw milk - the ability to adequately promote their sheep. ... "
Reply to the article by the director of the Consortium such as cheese Andrea Righini a letter published in
http://www.qualeformaggio.it/index.php?option=com_content&view=article&id = 439: Tuscan-Style-dop-a-clarification-of-consortium-of-protection & catid = 18: news & Itemid = 13
DEBATE AND THE 'OPEN
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