欧洲联盟

(6)

InaccordancewithArticle9ofRegulation(EEC)No2081/92,Francehasrequestedinrespectofthename‘Reblochon’or‘ReblochondeSavoie’,registeredasaprotecteddesignationoforiginbyRegulation(EC)No1107/96,theamendmentofthegeographicalarea,themethodofproduction,thelabellingandthenationalrequirements.

(7)

InaccordancewithArticle9ofRegulation(EEC)No2081/92,Francehasrequestedinrespectofthename‘Laguiole’registeredasaprotecteddesignationoforiginbyRegulation(EC)No1107/96,theamendmentofthedescription,thegeographicalarea,themethodofproduction,thelabellingandthenationalrequirements.

(8)

InaccordancewithArticle9ofRegulation(EEC)No2081/92,Francehasrequestedinrespectofthename‘Montd'Or’or‘VacherinduHaut-Doubs’,registeredasaprotecteddesignationoforiginbyRegulation(EC)No1107/96,theamendmentofthedescription,themethodofproduction,thelabellingandthenationalrequirements.

(9)

InaccordancewithArticle9ofRegulation(EEC)No2081/92,Francehasrequestedinrespectofthename‘Comté’,registeredasaprotecteddesignationoforiginbyRegulation(EC)No1107/96,theamendmentofthedescription,thegeographicalarea,themethodofproductionandthenationalrequirements.

(10)

InaccordancewithArticle9ofRegulation(EEC)No2081/92,Francehasrequestedinrespectofthename‘Roquefort’,registeredasaprotecteddesignationoforiginbyRegulation(EC)No1107/96,theamendmentofthedescription,themethodofproduction,thelabellingandthenationalrequirements.

(11)

InaccordancewithArticle9ofRegulation(EEC)No2081/92,Francehasrequestedinrespectofthename‘EpoissesdeBourgogne’,registeredasaprotecteddesignationoforiginbyRegulation(EC)No1107/96,theamendmentofthename,thelabellingandthenationalrequirements.

(17)

Followingexaminationofthe16requestsforamendment,ithasbeendecidedthattheamendmentsconcernedarenotminor.

(18)

InaccordancewiththeprocedurelaiddowninArticle9ofRegulation(EEC)No2081/92andsincetheamendmentsarenotminor,theArticle6procedureappliesmutatismutandis.

(19)

Ithasbeendecidedthattheamendmentsinthe16casescomplywithRegulation(EEC)No2081/92.Nostatementofobjection,withinthemeaningofArticle7oftheRegulation,hasbeensenttotheCommissionfollowingthepublicationintheOfficialJournaloftheEuropeanUnion(¹)oftheabovenames.

(20)

Consequently,theseamendmentsmustberegisteredandpublishedintheOfficialJournaloftheEuropeanUnion,

HASADOPTEDTHISREGULATION:

Article1

TheamendmentssetoutintheAnnextothisRegulationareherebyregisteredandpublishedinaccordancewithArticle6(4)ofRegulation(EEC)No2081/92.

Article2

ThisRegulationshallenterintoforceonthetwentiethdayfollowingitspublicationintheOfficialJournaloftheEuropeanUnion.

DoneatBrussels,14May2003.

FortheCommission

FranzFISCHLER

MemberoftheCommission

(1)OJC151,25.6.2002,p.9(Danablu).OJC151,25.6.2002,p.11(MontiIblei).OJC254,13.9.2001,p.19(Lesbos).OJC45,19.2.2002,p.6(Beaufort).OJC296,23.10.2001,p.17(Salers).OJC296,23.10.2001,p.14(ReblochonorReblochondeSavoie).OJC296,23.10.2001,p.11(Laguiole).OJC296,23.10.2001,p.13(Montd'OrorVacherinduHaut-Doubs).OJC296,23.10.2001,p.8(Comté).OJC135,6.6.2002,p.7(Roquefort).OJC296,23.10.2001,p.16(EpoissesdeBourgogne).OJC296,23.10.2001,p.7(BrocciucorseorBrocciu).OJC252,12.9.2001,p.17(Sainte-MauredeTouraine).OJC151,25.6.2002,p.10(Ossau-Iraty).OJC296,23.10.2001,p.10(DindedeBresse).OJC252,12.9.2001,p.15(HuileessentielledelavandedeHaute-Provence).

Danablu

—Methodofproduction:

‘RawDanishcow's-milkisstandardisedasregardsfatcontent,homogenisedandsubjectedtothermaltreatment.Thereareaddedstarters,bluemouldculturesandfollowingacidificationcurdlingagents.Thecurdiscutonceanappropriateleveloffirmnesshasbeenreached;possiblyslightstirring.Thecheesemassispouredintomoulds,drainedoff,salted,prickedandstored.’,

‘RawDanishcow's-milkisstandardisedasregardsfatcontent,homogenisedandpasteurisedorsubjectedtothermaltreatment.Thereareaddedstarters,bluemouldculturesandfollowingacidificationcurdlingagents.Thecurdiscutonceanappropriateleveloffirmnesshasbeenreached;possiblyslightstirring.Thecheesemassispouredintomoulds,drainedoff,salted,prickedandstored.’

ITALY

MontiIblei

—Description:

Add: MontiIbleiextravirginoliveoilmustalsohavethefollowingvalueswhenplacedonthemarket: K232≤ 2,20 K270≤ 0,18.

—Methodofproduction:

MontiIbleiextravirginoliveoilisproducedfromhealthyolives,harvestedfromtheonsetofripening(ratherthanfrom20September)until15Januaryeachyear.

GREECE

Lesbosoil

—Name:for:‘Lesbos(PGI)’,

read:‘Lesvos(PGI)’or‘Mitilini(PGI)’, (usingoneorotherofthetwoplacenamesineachcase). Inallcaseswherethename‘Lesbos’appearsinthespecification,read‘LesvosorMitilini’.

FRANCE

Beaufort

—Methodofproduction:

Moredetailsaregivenaboutthemethodofproducing‘Beaufort’.Theseconcernthepreservationofthemilk,themilkused,thefactthatthecauldronusedtoheatthecurdistraditionallymadeofcopperandthefactthatthecheesecannotbesoldgratedunderthedesignation.

—Labelling:

‘Chaletd'alpage’cheeseisidentifiedbymeansofanadditionalcaseinlabel.

—Nationalrequirements:

read:‘Decreeontheregistereddesignationoforigin“Beaufort”’.

FRANCE

Salers

—Description:

‘Salers’cheesesrangeinweightfrom30kgto50kg(insteadof35to50kg).

Theyhaveaminimumfatcontentof44g(insteadof45g).

—Geographicalarea:

Inordertoconfinethegeographicalareatotheheartlandofthedesignationandplaceswherematuringhastraditionallybeencarriedout,itisrestrictedtopartofthedepartmentofCantalandcertaincantonsandcommunesinneighbouringdepartments.

—Methodofproduction:

Themainpointsinthemethodofproductionof‘Salers’cheesesareclarifiedinthefollowingrespects:

—

productionisauthorisedfrom15Aprilto15November(insteadof1Mayto31October)whentheanimalsareouttopasture,

—

thecheeseproductionprocessisdefinedbyanumberofoperationsandtechnicalparametersrelatingtothemilk(milkproducedontheholdingwhentheanimalsareouttopasture),renneting(atatemperatureofbetween30°Cand34°C),coagulation,cuttingofthecurd,initialpressing,milling,acidificationfollowedbyripening,saltinginthemass,placinginmould,finalpressing,

—

maturingtakesplace,dependingonthedurationoftheprocess,atbetween6°Cand14°C(insteadofatamaximumof12°C),atover95%humidity;thecheesesareturnedoverandwipedregularlyduringmaturing.

—Labelling:

Additionof‘Thecheesesarealsoidentifiedbyanembossedstamponthetop,givingthenameofthedesignationtwice.Thecheesesmayalsobearanembossedstamponthetopwiththewords“Fermede…”toidentifythefarm.

Thecheeses,whicharemadefrommilkofherdsentirelymadeupofcowsoftheSalersbreed,alsobearanembossedstamponthesidewiththewords“traditionSalers”andimagesofheadsofSalerscows.’

—Nationalrequirements:

for:‘Decreeof29December1986’, read:‘Decreeontheregistereddesignationoforigin“Salers”’.

FRANCE

ReblochonorReblochondeSavoie

—Geographicalarea:

LimitedchangestothegeographicalareainvolvingthedeletionoftwocommunesinSaint-JeandeMaurienne,theinclusionofthewholeofacommunehithertoincludedinpartonly,theinclusionofpartsoftwocommunes,andaformalchangewherecommunesformerlyamalgamatedhaveseparated.

—Methodofproduction:

Themainpointsofthe‘Reblochon’or‘ReblochondeSavoie’productionmethodareclarifiedinthefollowingrespects:

—

allowingforexceptionsofupto25%ofthedairyherd'sannualneeds,feedistobeprovidedbyfodderfromthegeographicalarea:grazinginsummerandproperlypreservedhayinwinter;silageisbannedonholdingsproducingmilkforReblochon,

—

thecheeseismadeinspeciallydedicatedworkshops;certaintechnicalparametersrelatingtocollection,storageandtakingdeliveryofthemilk,renneting(withinnomorethan24hoursfromthefirstmilking,atatemperatureofbetween30°Cand35°C),additionofstartercultures,coagulation,shaping(inperforatedmouldsmeasuring14cmindiameterand6to8cminheight),pressing,salting,prematuringafterremovalfromthemould(foraminimumoffourdays),washingandmaturing(atbetween12°Cand14°C)areadded,

—

whereawaiverisgranted,maturingmaytakeplaceintwoadjacentcommunesoutsidethegeographicalareauntil1January2015(insteadofindefinitely),

—

packagingofthewholecheeses(mandatoryformanufactureofcheeseonthefarm)orashalf-cheesesmusttakeplacewithinthegeographicalarea.Clarificationsareprovidedregardingmanufactureonthefarm.—Labelling:

Acaseinlabel,affixedduringmanufacture,givestheplant'sidentificationnumber. Theword‘fermier’maybeusedsubjecttocertainconditions.

—

Nationalrequirements:

for:‘Decreeof29December1986’, read:‘Decreeontheregistereddesignationoforigin“Reblochon”’.

FRANCE

Laguiole

—Description:‘Laguiole’cheesesweighfrom25kgto50kg(insteadof30kgto50kg).Themarketingofgrated‘Laguiole’isprohibited.

— Geographicalarea:Extensionofthegeographicalareatoalimitednumberofcommunes(19inthedepartmentsofAveyronandLozèreandoneinCantal)withthesamecharacteristicsastheheartlandofthedesignationoforigin,respectingnaturalandhumanfactors.

—Methodofproduction:Themainpointsofthemethodofproductionof‘Laguiole’cheesesareclarifiedinthefollowingrespects:

—

from1January2004,onlytheFrenchSimmenthalandAubracbreedswillbeauthorised,

—

thecows'feedisprovidedsolely,weatherpermitting,byfodderproducedinthegeographicalarea:grassgrazedforatleast120daysinthesummer,atleast30%hayinthewinter,pluswiltedgrasssilage;from1January2004,therewillbeabanonmaizesilageinthedairycows'feed,

—

averagemilkproductionpercowonthefarmmaynotexceed6000litresperyear,

—

thevariousstagesofcheeseproduction:takingdeliveryofthemilk,processingofthemilk,rennetingwithinnomorethan48hoursafterthefirstmilkingatatemperatureofbetween30°Cand35°C,additionofstartercultures,coagulation,initialpressing,ripening,milling,saltinginthemass,ripeningonsalt,placinginmould,secondpressing,

—

thewords‘buron’(shepherd'shut)and‘fermier’(farmhouse)areauthorisedundercertainconditions.—Labelling:

IdentificationofthecheeseisalsoguaranteedbyanembossedstampontherindcomprisingtheLaguiolebullandword‘Laguiole’.

—

Nationalrequirements:

for:‘Decreeof29December1986’, read:‘Decreeontheregistereddesignationoforigin“Laguiole”’.

FRANCE

Montd'OrorVacherinduHaut-Doubs

—Description:

‘Montd'Or’and‘VacherinduHaut-Doubs’cheeses,weighing,withbox,either480gto1,3kg(insteadof400gto1kgwithoutbox),or2kgto3,2kg(insteadof1,8kgto3kg),aremarketedwholeinthebox.Theymaynotbefrozen.

Themoisturecontentofthefat-freecheesemaynotexceed75%(insteadoftheminimumdrymattercontentis45gper100gofcheese).

—Methodofproduction:

Themainpointsofthemethodofproductionof‘Montd'Or’and‘VacherinduHaut-Doubs’cheeseareclarifiedinthefollowingrespects:

—

eachcowmusthaveatleastonehectareofgrasslandforfeeding,

—

thecheeseisproducedfrom15Augustto15March(insteadof15Augustto31March);itmaybeplacedonthemarketfrom10Septemberto10Mayonly;certaintechnicalparametersrelatingtothechillingofthemilkandtorennetingareadded,

—

maturing:thecellarsmusthaveahumidityofatleast92%.

—Labelling:

Thelabellingparticulars,i.e.thenameofthedesignation,thewords‘Appellationd'originecontrôlée’(registereddesignationoforigin),thelogoandthenameoftheproductionplant(clearlyprinted),mustbemarkedonthesideofthebox.

—Nationalrequirements:

read:‘Decreeontheregistereddesignationoforigin“Montd'Or”or“VacherinduHaut-Doubs”’.

FRANCE

Comté

—Description:

Thecheesesweigh30kgto48kg(insteadof35kgto55kg)andare50cmto75cmindiameter(insteadof40cmto70cm)and8cmto13cminheight(insteadof9cmto13cm).Thecheesesmustnotbemorethan1,4timeshigheratthecentrethanattheouterrim.Thesaltcontentmustnotbelessthan0,6gofsodiumchlorideper100gofcheese.Themoisturecontentofthefat-freecheesemaynotexceed54%.

—Geographicalarea:

Reductioningeographicalareainvolvingthedeletionof90communes.

—Methodofproduction:

Themainpointsofthemethodofproductionof‘Comté’cheeseareclarifiedinthefollowingrespects:

—

unlessexceptionalconditionsarise,thedairyherdistobefedonfodderfromthegeographicalareawithaminimumofonehectareofgrasslandpercow;silageandotherfermentedfeedingstuffsarebannedforthewholedairyherd,

—

themilkistocomefromwithinacircularareameasuring25kmindiameter;theprocessingplantistobelocatedwithinthatcirculararea;limitedadaptationsandwaiversmaybeallowed,

—

themilkfromnomorethantwosuccessivemilkingsischilledandpossiblypartlyskimmed;naturalrennetisaddednomorethan24hoursafterthefirstmilking,togetherwithselectedstartercultures;thecurdisheatedinacoppervatandkeptat53°Cforatleast30minutes,

—

thecurdmustbepressedataminimumpressureof150g/cm²foratleastsixhours,

—

maturinginvolvestwostages:aninitialpre-maturingphase(atbetween10°Cand15°Candahumidityofmorethan90%)lastingatleast21days,andasecondphaseineitherawarmcellar(between14°Cand19°C)oracoolcellar(below14°C).Thecheesesareturnedoverregularly,saltedwithseasaltandtheirsurfacerubbedwithcheesesmear.Maturingonspruceboardsforatleast120days(insteadof90days)withinthegeographicalareaismandatory,

—

pre-packagingiscarriedoutwithinthegeographicalarea(insteadofsubjecttonolimits)exceptwhereawaiverisgrantedforfiveyears;onlycheesesselectedonthebasisofcertaincriteriarelatingtothetextureofthecheeseandoftherindcanbecutupandthismusttakeplacewithin15daysafterthecheeseleavesthematuringcellar(insteadofsubjecttonoconditions).

—Nationalrequirements:

for:‘Decreeof29December1986’, read:‘Decreeontheregistereddesignationoforigin“Comté”’.

FRANCE

Roquefort

—Description:

Thecheeseisbetween8,5cmand11,5cminheight(insteadof8,5cmand10,5cm)andweighsbetween2,5kgand3kg(insteadof2,5kgand2,9kg).Itsdrymattercontentmustnotbelessthan55gramsper100gramsofripenedcheese(insteadof56gramsper100grams).

—Methodofproduction:

Thebreedofmilk-producingsheepisspecified(the‘Lacaune’breedand‘black’sheepbredfromanimalsofthe‘Lacaune’breedstandard),withafive-yeartimelimitforconformingtothatstandard.Detailsaregivenoftheirfeed(atleastthreequartersofwhichmustcomefromthearea,unlessexceptionsaremade;obligatorydailypasturing,onceweatherconditionsallow).

Detailsareprovidedonthemilkanditsstorage,renneting(carriedoutatatemperatureofbetween28°Cand34°C),thecurd(delayingformationnotallowed),themouldingofthecurd(doneafterpre-draining),draining(donewithoutpressing),themarking,seedingandprickingofthecheese;prickinganddeliverytotheripeningcavemusttakeplacewithintwodays,orfourundercertainconditions.Thecheeseisproducedinspeciallydedicatedfacilities.

Thecheeseisripenedandagedforatleast90daysfromthedateofitsmanufacture.Duringthisperiod,itisfirstripenedandthenagedatacontrolledtemperature.ThecheeseisleftexposedinthecavesforthelengthoftimeneededforthePenicilliumRoquefortitodevelopsuccessfully.Thismustnotbeaperiodoflessthantwoweeks.Slowageinginaprotectivewrappingthencontinuesinthecavesorintemperature-controlledcellarswherethecheeseisstored.Protectivewrappingtakesplaceonlyinthecaves.

Thecheeseisaged,stored,cut,conditioned,pre-packedandpackedexclusivelyinthemunicipalityofRoquefort-sur-Soulzon.

—Labelling:

Exceptforthe‘BrebisRouge’sharedtrademarkandotherspecialtradingormanufacturingmarksorcorporatenamesorsymbols,itisnotpermittedtoqualifythename‘Roquefort’oraddanyotherwordstoit.

—Nationalrequirements:

for:‘Decreeof29December1986’, read:‘Decreeontheregistereddesignationoforigin“Roquefort”’.

FRANCE

EpoissesdeBourgogne

—

Nameandlabelling:

for:‘EpoissesdeBourgogne’, read:‘Epoisses’.

—

Nationalrequirements:

for:‘Decreeof14May1991’, read:‘Decreeontheregistereddesignationoforigin“Epoisses”’.

FRANCE

BrocciucorseorBrocciu

—Description:

‘Brocciucorse’or‘Brocciu’weighsbetween250gramsand3kilograms(insteadof500gramsand1500grams),andthefourtypesofmouldsusedcontain3kg,1kg,500gand250g.

The‘passu’typecontainsatleast35gramsofdrymatterfor100gramsofcheese.

—Methodofproduction:Thefollowingmajorfeaturesofthemethodofproductionof‘Brocciucorse’or‘Brocciu’areclarifiedasfollows:

—

fromJuly2006,onlytheCorsicanbreedofsheepandtheCorsicanbreedofgoatsaretobeauthorised,

—

thefreshwheyderivedfromtherennet-basedcurdlingofthemilkisusedtwohoursatmostafteritisobtained.Duringtheheatingprocessofthewhey,wholefreshandrawmilkisaddedinaproportionnotexceeding25%ofthevolumeofthewhey(insteadof35%)aswellasdrinkingwaterinaproportionnotexceeding15%(insteadofanunlimitedquantity);theuseofmilkandwheywhichisfrozen,powderedorinanyotherpreservedformisprohibited,

—

theresultingmassobtainedisplacedmanuallyandcarefullyinsuccessivestagesintruncatedcone-shapedmouldsoftheappropriatesize,

—

‘Brocciucorse’or‘Brocciu’ofthe‘passu’typeissaltedwithdrysaltandripenedforatleast21days(insteadof15days).

—Labelling:Thelabelbearsthenameofthedesignationandthewords‘Appellationd'originecontrôlée’(registereddesignationoforigin)or‘AOC’inlettersatleasttwo-thirdsthesizeofthelargestshownonthelabel.

Onfreshcheesetheword‘frais’(fresh)mustappear.Theindicationofthedateofmanufactureismandatory. Onripenedcheesetheword‘passu’(insteadof‘sec’or‘passu’)mustappear.

—Nationalrequirements:

for:‘Decreeof10June1983’, read:‘Decreeontheregistereddesignationoforigin“Brocciucorse”or“Brocciu”’.

FRANCE

Sainte-MauredeTouraine

—Description:Thesurfaceofthecheesesisdustedwithpowderedwoodash.Theycontainawheatstrawplacedlongwayswithinthecheese(inplaceof:non-compulsoryprovision).—Labelling:Anindicationofidentityisattachedtothestraw.

—Nationalrequirements:

for:‘Decreeof29June1990’, read:‘Decreeontheregistereddesignationoforigin“Sainte-MauredeTouraine”’.

FRANCE

Ossau-Iraty

—Geographicalarea:

TheareaisrestrictedinthedepartmentofPyrénées-AtlantiquestothemunicipalitiesorpartsofmunicipalitieslocatedontheleftbankoftheOusseandthenoftheGavedePau,theGavesRéunisandaftertheirconfluencetheAdour,aswellaspartofthemunicipalityofLons,locatedontherightbankoftheGavedePau.

176municipalitiesinthedepartmentofPyrénées-Atlantiqueshavebeenexcluded.

FRANCE

DindedeBresse

—Methodofproduction:Themainelementsofthemethodofproducing‘DindedeBresse’(Bressefarmturkey)aredetailedbelow:

—

rearingtheturkeys:chicksmustbebornbefore1June(insteadof:1July);batchesmusthavenomorethan1500birds(insteadof:norestriction);free-rangegrowingperiodmustbeatleast15weeks(insteadof:14weeks);stockingdensityduringthefinishingstagemustnotexceedfivebirdsperm²;breedersmayrearontheirfarmsonlyturkeysrearedundertheproductionconditionsspecifiedforthedesignationoforigin,

—

feedfromwithinthegeographicalarea(insteadof:notspecified),

—

veterinarymedicinesmaynotbeadministeredinthethreeweekspriortoslaughter(insteadof:twoweeks),

—

slaughter,pluckingandpreparationoftheturkeysingeneralaremainlybyhand.

—Labelling:Meansofidentificationare:farmer'sringonfoot,sealwithbadgeatbaseofneckandsyndicatelabel.

—Nationalrequirements:

for:‘Decreeof22December1976’, read:‘Decreeconcerningtheregistereddesignationoforigin“DindedeBresse”’.

FRANCE

HuileessentielledelavandedeHaute-Provence

—Description:Additionofanalyticalcriteriatospecifymoreclearlytheproductgrantedthedesignationoforigin.

—

Proofoforigin:

Clarificationoftheuseoftheproductinquestioninpreparedproductswithreferencetoitsspecificcharacteristicsinperfumery.Thebaseconstitutingtheproductshouldnotcontainanyothernaturalorsyntheticmaterialsorsubstanceswithanodoursimilartothatoftheessentialoil.

—

Nationalrequirements:

for:‘Decreeof14December1981’, read:‘Decreeontheregistereddesignationoforigin“HuileessentielledelavandedeHaute-Provence”’.