Diario Oficial de la Unión Europea del 4/5/2022 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
C 182/28
EN
Official Journal of the European Union
4.5.2022
to prevent the microscopic mould from penetrating into the cheese while it matures, it is protected by the rind formed during pressing. In order to form the rind, the cheeses are removed from the cylindrical moulds after self-pressing and wrapped in woven cotton napkins before being placed back in the cylindrical moulds and pressed in presses.
The cheeses are produced in the traditional way, almost entirely by hand, i.e. the curd layer is cut and placed in the moulds and the cheeses are wrapped in napkins, turned, washed, wiped and waxed by hand, a process during which each individual cheese is handled more than 50 times.
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 application for registration of a protected geographical indication is based on tradition, the specific production method and reputation.
In the public consciousness, Belvederis, as the cradle of dairy science in Lithuania, is directly associated with the peerless Liliputas cheese, which has been produced in the same way since 1958. Belvederis cheese dairy is currently the only producer of this unique handmade cheese.
Liliputas cheese gets its specific flavour and aroma from maturing in small rounds by means of internal microflora and the microscopic mould Penicillium pallidum Smith, which grows in cellars in the geographical area defined in point 4 when they are kept at a constant temperature of 1014 C and a humidity of 8594 %.
Liliputas cheese has been exhibited at many exhibitions, both in Lithuania and abroad, meeting with great success at exhibitions in Leipzig, Pozna, Zagreb, London, Paris, Copenhagen, Vienna and elsewhere. Liliputas won a gold medal at the Agra-76 exhibition in what was then the German Democratic Republic. It was awarded a first-class diploma in the cheese quality survey/competition in 1984 in Uglich, USSR, and won a gold medal in the Lithuanian Product of the Year 2002 competition, which was organised by the Lithuanian Confederation of Industrialists. At the international food and drink exhibition World Food Moscow 2005, it won a bronze medal, and, at the international exhibition for the agricultural and processing industries Zolotaya osen 2008, also in Moscow, Liliputas graced the Lithuanian national stand put together by the Lithuanian Ministry of Agriculture. At AgroBalt 2010, a specialised international exhibition for companies in the agricultural, food and packaging industries, Liliputas won an award for its natural and ecological qualities. Both Liliputas and its dedicated producers have been written about many times in the Lithuanian press 1999-2003.
Although Liliputas costs twice as much as cheese produced in a mechanised dairy, it has a loyal following of customers who appreciate quality and natural and handmade products. Production volumes have remained stable over the years.
Reference to publication of the specification Product specification
