The Commission has added ‘Istarski ovčji sir / Istrski ovčji sir’ from Croatia and Slovenia to its list of Protected Geographical Indications (PGI).
‘Istarski ovčji sir/Istrski ovčji sir’ is a hard, full-fat cheese obtained through the coagulation of raw or pasteurised sheep’s milk using rennet, with the separation of the whey. The taste is salty and spicy, with a pronounced fragrant note of sheep’s milk and the plant species on which the sheep feed. The long-aged cheeses melt in the mouth when consumed, and the flavours become stronger. With longer ageing, the cheese takes on a typically spicy, and flavour.
It may be placed on the market after at least 60 days of ripening, but no later than after 12 months of ripening.
The preferred timing of consumption lies in the first 12 months of the cheese being placed on the market.
The specific characteristics and quality of ‘Istarski ovčji sir / Istrski ovčji sir’ are the result of the semi-extensive way in which the sheep are reared, the composition of the milk of the native Istriana (Istarska ovca/Istrska pramenka) breed of sheep, and the long tradition and skill of making sheep’s cheese.
Istarski ovčji sir, or Istrski ovčji sir, is produced in the Istrian region, which spans both Croatia and Slovenia. This cheese reflects the area’s unique cultural and environmental influences. In Croatia, the cheese benefits from the mild sub-Mediterranean climate along the coast, while Slovenia contributes its mountainous terrains, affecting the grazing conditions for the native Istriana sheep. The blend of Croatia’s coastal fields and Slovenia’s diverse terrains gives the sheep milk rich flavors, leading to a cheese that’s aromatic and lasts a long time.
These regional differences, along with traditional cheesemaking techniques passed down through generations, make Istarski ovčji sir a celebrated delicacy with unique flavors from each side of the border.
This new designation joins the more than 3,692 protected names already listed in the eAmbrosia database. For more information, see the Quality Policy pages.
