HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"L 167/10
EN
Official Journal of the European Union
19.6.2013
COMMISSION IMPLEMENTING REGULATION (EU) No 562/2013
of 14 June 2013
approving a minor amendment to the specification for a name entered in the register of protected
designations of origin and protected geographical indications [Queijo Serra da Estrela (PDO)]
THE EUROPEAN COMMISSION,
The minimum diameter of the cheese shall therefore be
reduced from 11 to 9 cm. Portugal also requests for it to
Having regard to the Treaty on the Functioning of the European
be made mandatory to affix a numbered casein mark in
Union,
order to improve the traceability of the product.
Having regard to Regulation (EU) No 1151/2012 of the
(4) The Commission has examined the amendments in
European Parliament and of the Council of 21 November
question and decided that they are justified. Since this
2012 on quality schemes for agricultural products and food
is a minor amendment, the Commission may adopt it
stuffs ( 1 ), and in particular Article 53(2)(2) thereof,
without using the procedure set out in Articles 50 to 52
of Regulation (EU) No 1151/2012,
Whereas:
HAS ADOPTED THIS REGULATION:
(1) Regulation
(EU)
No
1151/2012
entered
into
force
on
3 January 2013. It repealed and replaced Council Regu
lation (EC) No 510/2006 of 20 March 2006 on the
Article 1
protection of geographical indications and designations
The specification for the protected designation of origin ‘Queijo
of origin for agricultural products and foodstuffs ( 2 ).
Serra da Estrela’ is hereby amended in accordance with Annex I
to this Regulation.
(2) By
virtue
of
the
first
subparagraph
of
Article
9(1)
of
Regulation (EC) No 510/2006, the Commission has
Article 2
examined Portugal’s application for the approval of
amendments to the specification for the protected
Annex II to this Regulation contains the Single Document
geographical indication ‘Queijo Serra da Estrela’ registered
setting out the main points of the specification.
under Commission Regulation (EC) No 1107/96 ( 3 ), as
amended by Regulation (EC) No 197/2008 ( 4 ).
Article 3
(3)
The purpose of the application is to amend the specifi
This Regulation shall enter into force on the twentieth day
cation. Portugal requests the possibility of marketing
following that of its publication in the Official Journal of the
‘Queijo Serra da Estrela’ in a smaller format (0.5 kg).
European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 14 June 2013.
For the Commission,
On behalf of the President,
Dacian CIOLO
Member of the Commission
( 1 ) OJ L 343, 14.12.2012, p. 1.
( 2 ) OJ L 93, 31.3.2006, p. 12.
( 3 ) OJ L 148, 21.6.1996, p. 1.
( 4 ) OJ L 59, 4.3.2008, p. 8.

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EN
19.6.2013 Official
Journal
of
the
European
Union L
167/11
ANNEX I
In the specification for the protected designation of origin ‘Queijo Serra da Estrela’ the following amendment is approved:
Product description: Portugal requests the possibility of marketing ‘Queijo Serra da Estrela’ in a smaller format (0.5 kg),
which is the minimum dimension required to preserve its specific organoleptic features. The minimum diameter of the
cheese shall therefore be reduced from 11 to 9 cm.
Proof of origin: Portugal requests for it to be made mandatory to affix a numbered casein mark in order to improve the
traceability of the product, to certify the region of origin and to establish a link between each batch received, always in
accordance with the requirements of the specifications, and each batch of ‘Queijo Serra da Estrela’ produced.
The casein marks shall follow the model approved by the producer group, which shall make them available to all
interested producers without discrimination to avoid any duplications of numberings or series. These marks cannot be
transferred from one cheese to another and become unusable when removed.

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L 167/12
EN
Official Journal of the European Union
19.6.2013
ANNEX II
SINGLE DOCUMENT
Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for
agricultural products and foodstuffs ( 1 )
‘QUEIJO SERRA DA ESTRELA’
EC No: PT-PDO-0217-0213 – 17.1.2011
PGI () PDO (X)
1. Name
‘Queijo Serra da Estrela’
2. Member State or Third Country
Portugal
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
Cheese obtained by slow draining of the curds, following coagulation of unadulterated raw ewe’s milk obtained from
Bordaleira Serra da Estrela and/or Churra Mondegueira ewes, using the cardoon flower (Cynara cardunculus, L) as
rennet. The minimum ripening time for ‘Queijo Serra da Estrela’ cheese is 30 days. When the ripening time reaches a
minimum of 120 days, the designation of origin ‘Queijo Serra da Estrela’ is qualified as ‘Velho’ (mature).
The main characteristics of the product are as follows:
‘Queijo Serra da Estrela’
‘Queijo Serra da Estrela’
‘Velho’ (mature)
Shape and consistency Short
(flat)
regular
cylinder
with
Short (flat) regular cylinder, slight or no
bulging sides and some bulging on bulging on the sides and no spine
the top and no defined edge
Rind Smooth
and
semi-soft Smooth
to
slightly
wrinkled
and
hard
to
extra hard.
Weight Between
0.5
and
1.7
kg 0.7
to
1.2
kg
Diameter 9
to
20
cm 11
to
20
cm
Height 4
to
6
cm 3
to
6
cm
Texture Closed,
slightly
buttery,
loses
its
shape
Closed or with some eyes, slightly dry
on cutting, well bound, creamy and crumbly body, smooth
smooth, with few or no eyes
Colour White
or
slightly
sallow Yellowish
to
orange/light
brown,
becoming darker from the outside
towards the centre
Sensory characteristics Smooth,
clean
and
slightly
acidic
Pleasant, lingering, clean, strong to
bouquet
slightly strong and slightly spicy/salty
bouquet
Protein 26
to
33
% 36
to
43
%
Fats 45
to
60
% >
60
%
Humidity 61
to
69
% 49
to
56
%
Ash 5
to
6.5
% 7
to
8
%
( 1 ) Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes
for agricultural products and foodstuffs.

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EN
19.6.2013 Official
Journal
of
the
European
Union L
167/13
3.3. Raw materials (for processed products only)
The raw materials used are exclusively as follows:
— unadulterated raw ewe’s milk obtained from Bordaleira Serra da Estrela and/or Churra Mondegueira ewes in the
defined geographical area. The rearing and feeding conditions of the animals are subject to specific rules;
— edible salt;
— the cardoon flower (Cynara cardunculus, L), a plant-based rennet.
3.4. Feed (for products of animal origin only)
Since open-air rearing is the most common technique, only extensive or semi-extensive production systems are
permitted. The animals graze in an area with characteristically wild vegetation including pine forests, thickets and
meadows. Transhumance, where the animals are moved to other zones (or pastures) located in the same
geographical area (according to the time of the year and available feed) is practised regularly. Other pasture and
fodder species are also usually grown in the region and are used as feed supplements for local sheep during periods
in which feed is less available. However, and only in times of extreme climatic and soil conditions (snow or drought
for instance), straight or compound feedstuffs may be used to strengthen animals’ diets, mainly at the start and end
of the gestation period or at the height of the lactation period. The use of these feedstuffs must be authorised by the
producer group and is controlled both quantitatively and qualitatively by the certification body.
3.5. Specific steps in production that must take place in the defined geographical area
Given that the animals must be of certified genetic or territorial origin, that their diet is governed by strict rules in
terms of pasture quality and quantity, that the natural surroundings are crucial for obtaining milk and cheese with
the required characteristics, that of all the steps in production are regularly monitored both for product traceability
and for the organoleptic qualities of the final product, and that the manufacture and ripening stages are delicate
operations both in terms of traceability and the authenticity, hygiene and the sensory properties of the final product,
all of the production steps of ‘Queijo Serra da Estrela’ must take place in the geographical area defined in point 4,
from the birth of the animals to the packaging of the cheese, whatever commercial presentation is used.
3.6. Specific rules on slicing, grating, packaging, etc.
Since ‘Queijo Serra da Estrela’ is a live product which continues to develop even after it is preserved, cut and
packaged, these operations may only take place in the region of origin in view of the need to:
— guarantee the product’s authenticity and the physical, chemical and organoleptic characteristics which define the
special quality of these cheeses – attributes which only the producers, who live in the region and regularly
consume these products, are capable of recognising;
— assess the quality of each cheese individually before subjecting it to any of the above-mentioned operations;
— ensure that the cheese, even when cut, remains characteristically creamy. To achieve that, it is imperative to select
cheeses which are sufficiently mature when the relevant operation is carried out;
— ensure that, for ‘queijo velho’, the slices have the required consistency, with crumbling. To achieve that, it is
imperative to select cheeses with the appropriate bouquet and consistency during the ripening phase, which is an
opportune time to cut the cheese;
— guarantee the traditional reputation of the product is maintained and is not imitated and that the consumer is
not misled;
— guarantee that the health and hygiene conditions of the product are constantly maintained throughout the
various operations;
— make it possible to monitor the operations properly and in line with regulatory requirements;
— guarantee that each unit or portion of cheese is traceable to its production facilities and its agricultural holding,
thereby ensuring the geographical origin of the product.
3.7. Specific rules concerning labelling
In addition to the mandatory wording required by the law, the following are also mandatory:
— the words ‘QUEIJO SERRA DA ESTRELA – Protected designation of origin’, supplemented by the qualifier
‘VELHO’ for cheeses whose ripening exceeds 120 days;

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L 167/14
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Official Journal of the European Union
19.6.2013
— the certification mark bearing the name of the product, the name of the monitoring and certification body and a
serial number rendering the product traceable.
4. Concise
definition
of
the
geographical
area
The geographical area is limited to the municipalities of Carregal do Sal, Celorico da Beira, Fornos de Algodres,
Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo and Seia and to the parishes of
Carapito, Cortiada, Dornelas, Eirado, Forninhos, Penaverde and Valverde, to the municipality of Aguiar da Beira and
the parishes of Anceriz, Barril do Alva, Cerdeira, Coja, Pomares and Vila Cova do Alva, to the municipality of
Arganil and the parishes of Aldeia de Carvalho, Cortes do Meio, Erada, Paul, Sarzedo, Unhais da Serra and Verdelhos,
to the municipality of Covilh and the parishes of Aldeia Viosa, Cavadoude, Corujeira, Fala, Famalico, Ferno
Joanes, Maainhas de Baixo, Mizarela, Pero Soares, Porto da Carne, So Vicente, Sé Seixo Amarelo, Trinta, Vale de
Estrelas, Valhelhas, Videmonte, Vila Cortez do Mondego and Vila Soeiro, to the municipality of Guarda and the
parishes of Mides, Póvoa de Mides and Vila Nova de Oliveirinha, to the municipality of Tábua and the parishes of
Canas de Santa Maria, Ferreirós do Do, Lobo da Beira, Molelos, Mosteiro de Fráguas, Nandufe, Parada de Gonta,
Sabugosa, So Miguel do Outeiro, Tonda and Tondela, to the municipality of Tondela and the parishes of Aldeia
Nova, Carnices, Feital, Fies, Freches, Santa Maria, So Pedro, Tamanho, Torres, Vila Franca das Naves and Vilares, to
the municipality of Trancoso and the parishes of Fragosela, Loureiro de Silgueiros, Povolide and So Joo de Lourosa
and to the municipality of Viseu.
5. Link
with
the
geographical
area
5.1. Specificity of the geographical area
The entire region is located on the Beira uplands, with agro-climactic conditions characterised by long, cold and
rainy winters with occasional snow and hot, dry summers.
On top of the tree cover mentioned previously, this region contains stretches of shrubs and herbs which make up
the diet of the grazing animals. The herbs are mainly composed of brushwood [ericas, ulex (gorse bushes), cytisus
(jennets) and genistas (wild jennets or genistas purgans)]. The natural pasture is made up of wild perennial grasses and
the cultivated pasture is mainly composed of white clover and subterranean clover. As for the flowers, acidophilus
species prevail and are mainly composed of grasses and leguminous plants which can withstand the cold, acidity and
low soil fertility. The fodder crops most regularly used are essentially as follows: oats, rye, corn, fodder sorghum and
marsh grass or yearly ray-grass.
The region is home to two breeds used exclusively for producing this cheese: the ‘Bordaleira Serra da Estrela’ and the
‘Churra Mondegueira’. For centuries, animals have fully taken advantage of the rough pasture in this region.
5.2. Specificity of the product
As a result of the know-how of its producers, ‘Queijo Serra da Estrela’ is obtained exclusively from raw milk, using
the cardoon flower as a natural rennet.
‘Queijo Serra da Estrela’ has distinctive characteristics due to the production conditions described above. It is
commercialised as a flat regular cylinder with slightly bulging sides on its upper surface and no defined edge,
with a smooth, semi-soft rind and a closed, slightly buttery texture which loses its shape on cutting. It is well-bound,
creamy and smooth, sometimes containing a few white or sallow eyes. It has a smooth, clean and slightly acidic
bouquet. These characteristics grow naturally stronger during the maturing process, leading to the production of
‘Queijo Serra da Estrela’ Velho, which can be described as follows: smooth to slightly rough rind, hard to extra hard
consistency, closed texture or with a few eyes, body dry and slightly crumbly, smooth, dark yellow to orange getting
darker from the outside towards the centre; pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty
bouquet.
5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the
reputation or other characteristic of the product (for PGI)
The climate and soil conditions of the Serra da Estrela region have allowed agricultural and forestry activities to
develop, one of the main ones being the rearing of sheep from the local ‘Bordaleira Serra da Estrela’ and ‘Churra
Mondegueria’ breeds. The milk they produce is used to make the renowned cheeses and creamy cheeses (requeijo)
of Serra da Estrela, which have distinctive characteristics in terms of colour, fragrance, bouquet and texture.
The region and the cheeses produced there were already mentioned in texts by Roman authors. The cheeses were
also described as the food of choice on board ship during the Age of Discovery and were mentioned in sixteenth-
century plays.
Reference to publication of the specification
[Article 5, paragraph 7, of Regulation (EC) No 510/2006]
http://www.dgadr.pt/images/docs/val/dop_igp_etg/Valor/CE_QueijoSE_Versao_Comissao.pdf

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