The European Commission has approved the addition of ‘Kräuterhefe‘ from Germany in the register of Traditional Speciality Guaranteed (TSG) as well as ‘Liptovská bryndza‘ from Slovakia to the register of Protected Designation of Origin (PDO).
German ‘Kräuterhefe’ is a yeast preparation produced in biological processes with fermented herbal and other plant extracts. It is more digestible and suitable for consumption due to the breakdown of the yeast cell walls. The herbal yeast is a liquid source of proteins, traditionally produced in three steps – from fermentation of vegetable raw materials, cultivation of herbal yeast to yeast cell disruption. This method has been used unchanged for more than 50 years.
Slovak ‘Liptovská bryndza’ is a soft sheep’s cheese with a delicate, slightly sour taste, made using traditional methods in the Liptov region in northern Slovakia. Produced from freshly extracted, unheated sheep’s milk, it is aged and then crushed, ground, and mixed with salt. Its characteristics are shaped by the natural microflora of the lump cheese, originating from sheep that graze in high mountain meadows. The diverse flora of the meadows adds a rich array of nutrients, aromatic substances, and minerals to the sheep’s milk, enhancing its taste, aroma, and nutritional value with beneficial fatty acids, vitamins, and antioxidants. Additionally, mountain herbs provide essential oils and antioxidants, enriching the sheep’s milk with a sweet, creamy flavour and a slight sourness that create ‘Liptovská bryndza’.
The new denominations will be added to the list of 95 traditional specialities guaranteed and already protected as well as to the list of more than 3,900 protected names already listed in the eAmbrosia database. More information is available on the ‘Quality Policy’ pages.
