The Commission has added ‘Istarski ovčji sir / Istrski ovčji sir’ from Croatia and Slovenia to its checklist of Protected Geographical Indications (PGI).
‘Istarski ovčji sir/Istrski ovčji sir’ is a tough, full-fat cheese obtained by the coagulation of uncooked or pasteurised sheep’s milk utilizing rennet, with the separation of the whey. The style is salty and spicy, with a pronounced aromatic word of sheep’s milk and the plant species on which the sheep feed. The long-aged cheeses soften within the mouth when consumed, and the flavours change into stronger. With longer ageing, the cheese takes on a sometimes spicy, and flavour.
It could also be positioned in the marketplace after a minimum of 60 days of ripening, however no later than after 12 months of ripening.
The most well-liked timing of consumption lies within the first 12 months of the cheese being positioned in the marketplace.
The particular traits and high quality of ‘Istarski ovčji sir / Istrski ovčji sir’ are the results of the semi-extensive method through which the sheep are reared, the composition of the milk of the native Istriana (Istarska ovca/Istrska pramenka) breed of sheep, and the lengthy custom and ability of creating sheep’s cheese.
Istarski ovčji sir, or Istrski ovčji sir, is produced within the Istrian area, which spans each Croatia and Slovenia. This cheese displays the world’s distinctive cultural and environmental influences. In Croatia, the cheese advantages from the gentle sub-Mediterranean local weather alongside the coast, whereas Slovenia contributes its mountainous terrains, affecting the grazing circumstances for the native Istriana sheep. The mix of Croatia’s coastal fields and Slovenia’s various terrains offers the sheep milk wealthy flavors, resulting in a cheese that is fragrant and lasts a very long time.
These regional variations, together with conventional cheesemaking strategies handed down by generations, make Istarski ovčji sir a celebrated delicacy with distinctive flavors from either side of the border.
This new designation joins the greater than 3,692 protected names already listed within the eAmbrosia database. For extra info, see the Quality Policy pages.
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