# Commission Implementing Regulation (EU) No 129/2012 of 13 February 2012 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Queso Manchego (PDO)), Division Part E –: Obtaining the product

Extent: E+W+S+N.I.

At the ‘cutting of the curd’ stage, the size of the curd grains obtained when the curd is cut is no longer specified, this being considered a criterion which each industry must establish depending on the process it uses. The curd must have the right consistency for ensuring correct draining in accordance with the type of cheese produced and this is not determined by specifying the exact size of the grain, but by means of checks carried out as part of the production system and the experience of the producer.
The ‘pressing’ stage includes the time needed for pressing, which in the current specification is included in the stage of removal from the mould, which is incorrect. A pressing time of between 1 and 6 hours is specified. This period of time for pressing has changed in relation to the time initially established as a result of the technological advances made in the pressing system, which no longer requires such long periods which have a negative effect on the smaller-sized product. This period is defined as being suitable for the various sizes of product and the various models of press and allows the operator to decide the best time for the product to be removed from the mould and to move to the salting stage, which will be determined not by the number of hours taken, but by measuring pH, which is the indicative value for the state of the product.
The ‘maturation and preservation’ stages have been combined into a single stage called ‘maturation’ and the preservation stage has been eliminated as maturation is not interrupted when the product is in the preservation chambers, in other words maturation continues throughout the product’s lifetime and it continues to mature provided that it is kept at the right controlled temperature and relative humidity. Therefore the stages have been combined, with the temperature set at between 3 °C and 16 °C and the humidity between 75 % and 90 %.
For the temperature, the minimum value has been increased from 1 °C to 3 °C, which is a more suitable temperature for maintaining the product and guarantees the necessary health requirements, given that at 1 °C the product may deteriorate. As for the maximum value, 16 °C is given as a reference value in order to ensure the optimal maturation of the product and its development in terms of its organoleptic characteristics.
The humidity range is an overall value which covers the two stages.

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Source: https://www.legislation.gov.uk/eur/2012/129/annex/I/division/1/part/E (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-129/annex-I/division-1/part-E
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.