COMMISSION IMPLEMENTING DECISION
of 16 January 2019
on the publication in the
Official Journal of the European Union
of the application for registration of a name referred to in Article 49 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
‘Džiugas’ (PGI)
Sole Article
ANNEX
SINGLE DOCUMENT
‘DŽIUGAS’
EU No: PGI-LT-02372 — 6.11.2017
PDO ( ) PGI ( X )
1.
Name(s)
2.
Applicant country(ies)
3.
Description of the agricultural product or foodstuff
3.1.
Type of product
3.2.
Description of the product to which the name in (1) applies
Indicator |
Characterisation |
Colour |
Cheese matured for at least 12 months: creamy/yellowish, slightly more intense near the rind Cheese matured for at least 18 months: yellowish to creamy, slightly more intense (and with a greenish tinge) near the rind Cheese matured for at least 24 months: yellowish to creamy, with a slightly more intense matt greenish colour near the rind Cheese matured for at least 36 months: yellow, possibly with a reddish-yellow or brown marble tinge, slightly more intense near the rind Cheese matured for at least 48 months: yellow, possibly with an orange tinge, slightly more intense near the rind Cheese matured for at least 60 months: yellow grading to dark yellow, with a reddish-yellow tinge, darker along the edges near the rind, and with a noticeably more intense gradation of colour. A cross-section of the cheese mass reveals flesh which is yellow with an orange tinge and contains visible white calcium salt crystals. |
Appearance |
Dimensions of the flat cylindrical cheese wheel: height 9,0 -10,0 cm, diameter 22,0 -24,0 cm, weight 4,2 -4,5 kg. |
Cross-section |
The cheese is eyeless, although it may occasionally contain irregular eyelets and slight cracks. Small, white, isolated calcium salt and amino acid tyrosine crystals can also be seen. |
Taste and smell |
The cheese has a rich, sweet yet sharp taste, heat imparting subtle fruity after-tastes. Subtly fresh, with an aroma of lactic acid and dried cheese. |
Texture |
The cheese mass is hard but breaks easily. The longer the cheese has matured, the harder it is and the more crunchy crystals it contains. |
Indicator name |
Standard value |
Fat content of the cheese's dry matter (%) |
39-40 |
Moisture content (%) |
34-35 |
Common salt content (%) |
1,8 -2,2 |