{
  "url": "https://openlegislation.uk/eu-regulation-2013-562/annex-II/division-SINGLE/division-3/division-3.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-562/annex-II/division-SINGLE/division-3/division-3.2.json",
  "legislation": "eur/2013/562",
  "legislation_title": "Commission Implementing Regulation (EU) No 562/2013 of 14 June 2013 approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Queijo Serra da Estrela (PDO)]",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-562",
  "path": "annex/II/division/SINGLE/division/3/division/3.2",
  "kind": "division",
  "number": "3.2",
  "heading": "Description of product to which the name in (1) applies",
  "text": "Cheese obtained by slow draining of the curds, following coagulation of unadulterated raw ewe’s milk obtained from Bordaleira Serra da Estrela and/or Churra Mondegueira ewes, using the cardoon flower (Cynara cardunculus, L) as rennet. The minimum ripening time for ‘Queijo Serra da Estrela’ cheese is 30 days. When the ripening time reaches a minimum of 120 days, the designation of origin ‘Queijo Serra da Estrela’ is qualified as ‘Velho’ (mature).\nThe main characteristics of the product are as follows:\n‘Queijo Serra da Estrela’\n‘Queijo Serra da Estrela’‘Velho’ (mature)\nShape and consistency\nShort (flat) regular cylinder with bulging sides and some bulging on the top and no defined edge\nShort (flat) regular cylinder, slight or no bulging on the sides and no spine\nRind\nSmooth and semi-soft\nSmooth to slightly wrinkled and hard to extra hard.\nWeight\nBetween 0.5 and 1.7 kg\n0.7 to 1.2 kg\nDiameter\n9 to 20 cm\n11 to 20 cm\nHeight\n4 to 6 cm\n3 to 6 cm\nTexture\nClosed, slightly buttery, loses its shape on cutting, well bound, creamy and smooth, with few or no eyes\nClosed or with some eyes, slightly dry crumbly body, smooth\nColour\nWhite or slightly sallow\nYellowish to orange/light brown, becoming darker from the outside towards the centre\nSensory characteristics\nSmooth, clean and slightly acidic bouquet\nPleasant, lingering, clean, strong to slightly strong and slightly spicy/salty bouquet\nProtein\n26 to 33 %\n36 to 43 %\nFats\n45 to 60 %\n> 60 %\nHumidity\n61 to 69 %\n49 to 56 %\nAsh\n5 to 6.5 %\n7 to 8 %",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/562/annex/II/division/SINGLE/division/3/division/3.2",
    "retrieved_at": "2026-11-01T14:48:37.072658+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}