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EN

OJ C, 12.1.2024

The cheese must have the following sensory characteristics:
It has a clean, piercing smell with mild touches of smoke, which intensifies as the cheese matures.
The predominant flavours are mildly smoky and slightly tangy, developing buttery notes in the mouth and leaving a lingering nutty aftertaste, perhaps of hazelnut.
The paste is hard or semi-hard, firm and crumbly flaking away easily when cut, and randomly dotted with small eyes.
Inside, the cheese is white or yellowish white in colour, possibly with a slight bluish-green Penicillium bloom near the edges. The external colour is a distinctive feature: the smoking process gives it a burnt sienna hue, and the subsequent time spent in the cave causes fungi to form that can add reddish, greenish and bluish highlights.
The following traditional term is permitted:
del Puerto of the mountain pass for cheeses made in the summer at small-scale cheesemaking facilities located in the highland territory of the municipal districts of Cangas de Onís and Onís, on the plains and grasslands listed in the product specification. This cheese must be made using milk obtained from herds and flocks that graze the grasslands listed for this type, and a mixture of two or all three of the permitted milk types must be used, respecting the following requirements:
when cow milk is used, it must not make up more than 90 % of the mix;
when sheep milk is used, it must make up at least 5 % of the mix;
when goat milk is used, it must make up at least 5 % of the mix.

3.3.

Feed for products of animal origin only and raw materials for processed products only
a
Feed The diet fed to the livestock is based on year-round grazing, supplemented with home-grown forage in the form of fresh cut grass and hay.
While the animals diet must be sourced from the defined geographical area, supplementation with other animal feed is permitted for certain physiological conditions such as lactation or when a livestock holding has a shortage of home-grown forage, usually due to weather conditions. In order to ensure that the link is not affected, feed sourced from outside the defined geographical area must not, in any event, exceed 50 % of dry matter on an annual basis.

b
Raw materials Gamonéu cheese must be made from raw milk cow, sheep or goat, or a mixture of two or three of these types
produced by livestock of the following species and breeds:
Cow: Frisona Friesian, Asturiana de los Valles Asturian Valley, Asturiana de la Montaña Asturian Mountain, Parda Brown, Parda de Montaña Mountain Brown, Fleckvieh, Jersey and crosses of those breeds.
Sheep: Lacha Lacho, Carranzana Vasca Carranzana, Milchschaf East Friesian, Assaf and crosses of those breeds.
Goat: Cabra Alpina Alpine, Cabra Pirenaica Pyrenean, Murciano-Granadina Murcia-Granada, Saanen, Malagueña Málaga, Florida Florida Sevillana, Cabra del Guadarrama Guadarrama, Bermeya and crosses of those breeds.
Moreover, the origin of the milk used for production must be authorised livestock holdings listed in the regulatory boards holding register, and that milk must be obtained using suitable husbandry and milking practices.

3.4.

Specific steps in production that must take place in the identified geographical area All of the processes involved in making Gamonéu producing the milk and making curdling, curd-cutting, moulding and salting, maturing and portioning the cheese take place in the defined geographical area consisting of the municipal districts of Cangas de Onís and Onís.

ELI: http data.europa.eu/eli/C/2024/674/oj
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