SPECIFICATION

COUNCIL REGULATION (EC) No 1151/2012 on Protected Geographical Indications and Protections designations of Origin

‘Imokilly Regato’

PDO (X ) PGI ( )

  1. RESPONSIBLE DEPARTMENT IN THE MEMBER STATE: IRELAND

NAME: Department of Agriculture, Food and the Marine

ADDRESS: Food Industry Development Division, Agriculture House, Kildare Street, Dublin 2

TEL: (353-1) 6072371

FAX: (353-1) 6072038

E-MAIL:

  1. GROUP

NAME: Imokilly Regato

ADDRESS: Dairygold, Mogeely, Co Cork

TEL: +353 21463412

FAX: +

E-MAIL:

COMPOSITION: PRODUCERS/PROCESSORS (✔) OTHER ( )

  1. TYPE OF PRODUCT

Class 1.3 Cheeses

  1. SPECIFICATION
  2. Name:‘Imokilly Regato’

4.2Description: Imokilly Regato is a cow's milk cheese made in Dairygold Mogeely. The milk used comes only from pasture fed animals in a defined area of 3,000 km2 approximately in South-East Cork, Ireland.

Imokilly Regato has a distinctive sweet piquant flavour and aroma which is instantly recognisable and is unique to this cheese, it is creamy-yellow in colour and has a firm texture. The cheese colour is in the straw-yellow to golden-cream range. Block or wheel shaped roll, with convex edges, which incorporate a Celtic cord motif.Its texture is well-knit and firm. The cheese body may have some textured eyes. Similar products have a more pasty texture. When differentiating Imokilly Regato from other similar cheeses, texture is particularly important.

The depth and substance of flavour in the cheese is the direct result of the unique processing and maturing techniques used by Dairygold Mogeely. A cheese made with a different milk, with a different bacteriological input or matured for a different period characteristically presents a narrow flavour profile rather than the broad balance of flavours offered by Imokilly Regato.

Chemical Composition:

Parameter / Target / Limit / Methodology
% Moisture / 37% / 38% max / IDF 4A
Dry Matter / 63% / 62% min
% Fat / 25% / - / Gerber BS696
FDM / 40% / > 39%
% Salt / 3.0% / 2.5 – 4.0% / IDF Silver Nitrate
W.N.F. / 50% / < 47 – 52%
pH / 5.2 / 4.9 – 5.40

Microbiological Composition:

Parameter / Target / Limit / Methodology
Coli / gram / < 10 /g / 100 /g / IDF 73A
E.coli / gram / Negative / 0.1 g / < 10 /g / ICMSF
Yeast / gram / < 10 /g / < 50 /g / IDF 94B
Mould / gram / < 10 /g / < 50 /g / IDF 94B
S. Aureus / gram / Negative / 0.1 g / < 10 /g / IDF 145
Salmonella / Absent / 25 g / Absent / 25 g / FDA
Listeria Monocytogenes / Absent / 25 g / Absent / 25 g / IDF 143

Physical Composition:

Flavour / Aroma / Imokilly Regato has a rounded, piquant flavour which is instantly recognisable. The depth and substance of flavour in the cheese is the direct result of the unique processing and maturing techniques used by Dairygold Mogeely. A cheese made with a different milk, with a different bacteriological input or matured for a different period characteristically presents a narrow flavour profile rather than the broad balance of flavours offered by Imokilly Regato.
Body / Texture / Texture is well knit and firm. The cheese body may have some textured eyes. Similar products have a more pasty texture. When differentiating Imokilly Regato from other similar cheese, texture is particularly important.
Colour / The cheese colour is in the straw-yellow to golden-cream range. Similar cheese made with milk from other areas or using different processing techniques are white to off-white in colour.
Appearance / Block or wheel shaped roll, with convex edges, which incorporate a Celtic cord motif.
Organoleptic characteristics / Imokilly Regato has a distinctive sweet, piquant aroma which is unique to this cheese.
Rennet Type / Vegetarian / Animal type, as required at time of contract.
Maturation / 6 – 12 months.
Metal Detection / Each block/roll must be metal detected prior to dispatch. Detector to be tested twice daily using ferrous 5.0 mm test piece and 7.0 mm non-ferrous test piece.
Weight / 19 – 22 kg per carton.
Packaging & Labelling / Rolls packed in cryovac bags. Eight rolls per outer corrugated carton. Labelling as per customer and individual market requirements.

Imokilly Regato Cheese Nutritional InformationFatty Acid Analysis

Protein (g/100g) / 29.25 / C 4 : 0 / 7.08
Fat (g/100g) / 25.00 / C 6 : 0 / 3.19
Carbohydrate (g/100g) / 1.11 / C 8 : 0 / 1.50
Ash (g/100g) / 5.57 / C 10 : 0 / 2.87
Kcal (g/100g) / 346.44 / C 12 : 0 / 2.09
Cholesterol (mg/100g) / 66.42 / C 14 : 0 / 8.84
Vitamin A (ug/100g) / 69.71 / C 16 : 0 / 25.28
Calcium (mg/100g) / 939.946 / C 16 : 1 / 1.52
Iron (mg/100g) / 0.18 / C 18 : 0 / 13.14
Sodium (mg/100g) / 1032.72 / C 18 : 1 / 28.27
Monounsaturates / 29.79 / C 18 : 2 / 2.32
Polyunsaturates / 3.65 / C 18 : 3 / 1.00
Unsaturates / 33.44 / C 20 : 0 / 0.67
Saturates / 64.69 / C 20 : 4 / 0.15
C 20 : 5 / 0.18
C 22 : 0 / 0.08
C 22 : 6 / -
Unknown / 1.87

The cheese is manufactured between March and October from milk produced only by pasture fed cows. Because of the long grazing period in the catchment area, the milk contains high levels of beta-carotene, the precursor of vitamin A, which imparts a special colour to it. This grazing profile also affects the fat content of the milk. It contains a higher percentage of low melting fatty acids which impact on the flavour.

4.3Geographical Area: The geographical area for all the milk used in the manufacture of Imokilly Regatto cheese is sourced from pasture-fed animals from farms within an area of 3,000 km2 in south east Cork, Ireland, demarcated to the west, north and east by the baronies of East Muskerry, Fermoy and Imokilly and is identified by the following Civil Parishes; Aghabulloge, Aghada, Aglish, Annagh, Ardagh, Ardnageeny, Ardskeagh, Athnowen, Ballinaboy, Ballintemple, Ballydeloushy, Ballyfeard, Ballyfoyle, Ballyhay, Ballyhocly, Ballymartle, Ballyoughtera, Ballyourrany, Ballyspillane, Balydeloher, Barnahely, Bohillane, Bridgetown, Brinny, Britway, Caherduggan, Caherlag, Cannaway, Carrigaline, Carrigdowhane, Carrigleamleary, Carrigrohane, Carrigrohanebeg, Carrigtohill, Castlelyons, Castletownroche, Cleanor, Clonmel, Clonmult, Clonpriest, Clontead, Cloyne, Coole, Corbally, Corkbeg, Cullen, Dangandonovan, Derryvillane, Desertmore, Dinoourney, Donaghmore, Doneraile, Donmahon, Dunbulloge, Dunderrow, Farahy, Garranerinnefeake, Garrycloyne, Garryvoe, Glanworth, Gortroe, Grenagh, Ightermurragh, Imphrick, Inch, Inchinaback, Inishannon, Inishcarra, Inishkenny, Kilbonane, Kilborrery, Kilcredan, Kilcummer, Killanully, Killathy, Killaspugmullane, Killeagh, Killenemer, Kilmacdonogh, Kilmahon, Kilmoney, Kilmonoge, Kilnaglory, Kilpatrick, Kilquane, Kilshanahan, Kinure, Knockavilly, Knockmourne, Leighmoney, Liscleary, Lisgoold East, Litter, Little Island, Magourney, Mallow, Marmullane, Matehy, Middleton, Mogeely, Mogeesra, Monanimy, Monkstown, Mourneabbey, Moviddy, Nohavel, Rahan, Rathcooney, Rathcormack, Ringcurran, Ringrone, Rostellan, Saint Nicholas, Saint Finbar's, Saint Nathlash, Templebodan, Templebreedy, Templemichael, Templenacarriga, Templeroan, Templerobin, Templeusque, Tisaxon, Titeskin, Trabolgan, Tracton, Wallstown, Whitechurch and Youghal.

4.4Proof of Origin: The Irish province of Munster has a long tradition of cheese-making. The baronies of Imokilly, Fermoy and Muskerry have been recognized as uniquely suitable for dairying back to medieval times. Before the formation of Imokilly Co-Operative in 1930, the region was famous for its farmhouse butter and for the manufacture of farmhouse cheeses.

References to a cheese-making tradition in the area can be traced back to the oldest Gaelic sources. Local records indicate that the monks in the abbeys of Fermoy and Cloyne were manufacturing cheese until the political and economic upheaval of the sixteenth and seventeenth centuries. This tradition of monastic cheese-making was continued in Mount Mellery into the present century. Following the Plantation of Munster, the cheese-making tradition in South-East Cork was centered on the great landlords' houses.In the memory of local people, some of whom started their working lives in domestic services in houses of the local landed gentry, cheese was being made domestically in the area until after the Second World War. A curd cheese is remembered as having been made commercially in the hydro-spa in Blarney for patients coming for treatment to that area.

The town land of Mogeely where the creamery is situated is within the barony of Imokilly. The name Imokilly derives from the pre-Norman name given to the area lying between the towns of Middleton and Youghal, Ui MacCaille.

Imokilly Co-operative was formed in 1930. In 1973 Ireland joined the EEC and that same year, Imokilly Co-operative amalgamated with another farmer-owned co-operative, Mitchelstown. Following the amalgamation of the two farmer cooperatives Imokilly and Mitchelstown in 1973, the art and skill of experienced, older cheese makers was made available to a younger generation of craftsmen who started the new plant in Mogeely. Together, they designed a recipe for a multi-functional cheese. The recipe developed was a synthesis of traditional cheese making skills, technical know-how and the artisan tradition of cheese and butter-making in the area.

The management of the merged enterprise considered the resources of the south-east Cork region and the opportunities presented by Ireland's access to European markets. The art and skill of older cheese-makers from Mitchelstown Co-operative was made available to a younger generation, who started the new plant at Mogeely. Together, they designed a recipe for a multi-functional cheese incorporating the advantages offered by the unique geographical production environment. The recipe developed was a synthesis of traditional Cork cheese-making skills, the then-available technical know-how and the artisan tradition of cheese and butter-making in the surrounding baronies. For instance, the rennet developed specifically for Imokilly Regato drew on the experience of traditional coagulating materials described in Professor Micheal O Sé's article 'Old Irish Cheeses and Other Milk Products', published in

1948.

Imokilly Regato was developed on a trial basis through the late 1970s. In 1980 commercial quantities were manufactured.

In 1986, a further merger with a farmer-owned cooperative brought together Mitchelstown, Imokilly and Ballyclough in a new grouping know as Dairygold Co-Operative, which is still fully farmer owned. While this application is being made in the name of the legal entity, Dairygold Cooperative, Dairygold Mogeely continues to have an independent existence within the Dairygold groups as a collector and processor of milk from the South-East Cork region.

Starting from a base of 300-400 tonnes annually through the early 1980s, Dairygold Mogeely today produces about 4,000 tonnes of Imokilly Regato each year. The consumer has come to associate the name 'Regato' with a mellow, piquant flavoured, yellow-coloured, firm-textured cheese which originates in Dairygold Mogeely and is known as Imokilly Regato.

4.5Method of Production:Imokilly Regato cheese gets its distinctive sweet, piquant aroma and flavour, its creamy yellow colour and its firm texture, from the authentic local methods used. The three stages of production in particular, use methods unique to the region, namely, a) The production and collection of raw milk; b) Milk holding following collection; c) Culture and Rennet.

(1)Whole milk which is totally produced on pasture is collected by bulk tanker and delivered to the factory. This milk is tested to ensure that only milk with low bacterial count, free from foreign flavours and antibiotics is utilized for cheese production. Due to the pasture content, the milk contains higher levels of beta-carotene which is the precursor of vitamin A and imparts a special colour to the milk. The fat content of the milkcontains a higher percentage of low melting fatty acids which also contain extra flavour.

(2)The milk is stored in insulated silos prior to usage.

(3)On a daily basis, a portion of the whole milk is separated to generate skim for standardisation purposes. This skim is blended with a proportion of whole milk, to ensure that a lower fat level is attained in the finished product.

(4)The standardised milk is plate cooled to approx. 8oC and stored in insulated silos prior to utilization.

(5)The low fat milk is pumped to the cheese plant where it is pasteurized in a plate pasteuriser at > 72oC for 15 seconds. To ensure that the correct pasteurisation temperature is achieved, a flow diversion valve is in place.

(6)The milk is then cooled to 33-37oC, prior to pumping to the cheese vats where specially selected and cultured starter bacteria are added during vat filling. The temperature of filling may vary depending on the milk solid content.

(7)When the milk in the cheese vats has been ripened for a predetermined time, the enzyme rennet is added. This causes coagulation of the milk proteins and hence leads to the formation of a coagulum.

(8)When the coagulum is strong, it is cut, stirred and heated during which whey expulsion takes place. Both the starter cultures and the rennet, in conjunction with particular curd handling, determine the flavor, body and texture of the cheese.

(9)The rennet is blended to give a special flavor. The next stage of the process is referred to as running, where the contents of the vats are transferred to special strainers or pre-presses.

(10)This is where the curds are separated from the whey. Further whey expulsion takes place here, leading to the formation of a solid curd mass. The whey which drains through the perforated based of the press is channeled to the Whey Plant for further processing. The curds elongate and adhere together and remain in the strainer until a pH isobtained and the curd has a certain consistency to hand feel. The curd mass is then cut into cubes of uniform size.

(11)The curd cubes are transferred to the moulding section, where they are filled into moulds which are then transferred into pressing tubes. These are hollow cylindrical tubes fitted with air cushions which press and shape the curd into blocks or wheel shaped rolls, which incorporate a Celtic cord motif.

(12)The curd while still in the moulds is transferred to the post acidification unit, a further stage in the shaping and flavor development process.

(13)The cheese rolls are then transferred to the brine system where they are submerged in brine tanks for a defined period of time at a controlled temperature. The characteristic rind of Imokilly Regato is developed by this salting process and the subsequent maturation.

(14)Following the brining step, each roll is inspected as it is transferred to the packaging room for packaging.

(15)The packed cheese is then labeled in accordance with market requirements. The date of production is stated on the label along with the product expiry date, the former being part of the product traceability system.

(16)The rolls are then transferred to a computerized weighing system which labels and barcodes each wheel/block. The wheels/blocks are packed into cartons, according to customer requirements. The carton is then weighed, labeled andbar-coded, with the weight stated on the carton.

(17)The packed cheese is palletized and placed in stores at controlled temperatures to facilitate further maturation for a period of 6 to 12 months. The characteristics already identified - colour, texture, rind and flavour are fully developed during this period.

(18)Regato cheese has a shelf life of at least 18 months. It is dispatched to the market place usually at a maturity depending on customer requirements.

(19)Prior to dispatch, samples are collected for testing and grading to ensure the cheese has reached proper maturity and has the characteristic flavor and texture to meet customer expectations.

4.6Link: The growth medium and the cultures used in the production of Imokilly Regato are unique to Dairygold Mogeely and were developed specifically for Imokilly Regato. The rennet used has also been specifically developed for Imokilly Regato. The cheese has an individual colour, taste aroma and texture recognised by consumers as specific to Imokilly Regato.

Apart from the method of production which is particular to Imokilly Regato, the distinctivecolour (in the straw-yellow to golden-cream range) of the cheese is directly linked to the qualities of the local milk supply. The cheese is manufactured only from milk produced by cows grazing on pasture in the period March to October. The influence of the Gulf Stream on the climate of south-east Cork is such that cows in the catchment area spend an exceptionally large amount of their lactation period on grass. Because of the particularly long grazing season in this area, the milk has a distinctive colour and natural flora which is reflected in the taste and colour of Imokilly Regato.

The unique taste, aroma and texture of Imokilly Regato result as a consequence of the combination of this milk supply and the production process which is unique to Dairygold Mogeely and which incorporates cheese-making skills traditional to the region.

The Irish province of Munster has a long tradition of cheese-making. The baronies of Imokilly, Fermoy and Muskerry have been recognized as uniquely suitable for dairying back to medieval times. Before the formation of Imokilly Co-Operative in 1930, the region was famous for its farmhouse butter and for the manufacture of farmhouse cheeses.

References to a cheese-making tradition in the area can be traced back to the oldest Gaelic sources. Local records indicate that the monks in the abbeys of Fermoy and Cloyne were manufacturing cheese until the political and economic upheaval of the sixteenth and seventeenth centuries. This tradition of monastic cheese-making was continued in Mount Mellery into the present century. Following the Plantation of Munster, the cheese-making tradition in South-East Cork was centered on the great landlords' houses. In the memory of local people, some of whom started their working lives in domestic services in houses of the local landed gentry, cheese was being made domestically in the area until after the Second World War. A curd cheese is remembered as having been made commercially in the hydro-spa in Blarney for patients coming for treatment to that area.