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25.6.2020 EN Offi cial Jour nal of the European Union C 211/15 OTHER ACTS EUROPEAN COMMISSION Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2020/C 211/12) This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication. APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ‘SAINTE-MAURE DE TOURAINE’ EU No: PDO-FR-0133-AM03 – 30.1.2019 PDO (X) PGI ( ) 1. Applicant group and legitimate interest Comité interprofessionnel du Sainte-Maure de Touraine Mairie de Sainte-Maure-de-Touraine 37800 Sainte-Maure-de-Touraine FRANCE Postal address: 38 rue Augustin Fresnel, BP 50139 37171 Chambray-les-Tours Cedex FRANCE Tel. +33 247483764 Fax +33 247276649 Email: [email protected] The group is made up of producers and processors and therefore has a legitimate right to submit the application. 2. Member State or Third Country France (1) OJ L 343, 14.12.2012, p. 1. C 211/16 EN Offi cial Jour nal of the European Union 25.6.2020 3. Heading in the product specification affected by the amendment(s) Name of product Description of product Geographical area Proof of origin Method of production Link Labelling Other (references to control bodies, national requirements) 4. Type of amendment(s) Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 5. Amendment(s) Description of product In the product specification, the sentence: ‘Saint-Maure de Touraine, which is made from whole goat’s milk, is an uncooked soft cheese with surface mould.’ has been replaced by: ‘“Saint-Maure de Touraine” is made from raw whole goat’s milk. It is a soft cheese obtained by primarily lactic acid coagulation, with the addition of a very small amount of rennet. Draining occurs naturally. The cheese has visible surface mould and its rind is dusted with ash.’ The fact that the milk used must be raw has been added. Use of raw goat’s milk is an element of producers’ cheese- making practices that makes it possible to preserve the intrinsic qualities of the milk, in particular organoleptic ones, and its original flora, thereby strengthening the link the with the geographical area. The term ‘uncooked’ describing the paste has been removed because it is unsuitable for describing this type of cheese. Some details included in the point concerning the method of production have been added to the point concerning the product description as they help to describe the product, i.e. the fact that the cheese is obtained by primarily lactic acid coagulation with the addition of a small amount of rennet and that draining occurs naturally. The fact that the surface mould of the cheese is visible has been added so as to make checks on the product more objective. The following paragraph has been added to the product specification: ‘It has a lactic flavour, without being too salty or acidic, with nutty hints and vegetal notes such as hay. It has a creamy, even slightly damp, texture but becomes drier and sometimes crumbly as it ages.’ An organoleptic description has been added so as to better characterise the cheese. In the product specification, the sentence: ‘The paste is white or ivory-coloured, with a fine, even texture and at least 45 % fat.’ has been replaced by: ‘The cheese cuts cleanly and has a white or ivory-coloured paste with a fine, even texture and a fat content of at least 45 g per 100 g cheese after complete desiccation.’ 25.6.2020 EN Offi cial Jour nal of the European Union C 211/17 How the cheese cuts (‘cleanly’) has been added so as to describe this important characteristic of the product which is linked to it being placed directly into the mould. The way in which the fat content is expressed has been reformulated (weight per 100 g of cheese after complete desiccation) without actually changing the fat content. In the product specification, the sentence: ‘It has an elongated, tapered log shape and weighs 250 g on average.’ has been replaced by: ‘It has a tapered log shape. The total weight of dry matter must be no lower than 100 g per cheese.’ The word ‘elongated’ describing the shape of the cheese has been removed as it appears redundant given that the cheese is log-shaped. The weight of the dry matter per cheese (minimum 100 g) has been given instead of the average weight of the cheese (250 g) when it leaves the ripening room, so as to better describe the product. The lactic character of the cheese (it is very damp when it leaves the ripening room) and its elongated form (high ratio of surface area to volume) mean that it dries quickly after leaving the ripening room, with the result that its weight decreases, sometimes significantly, before it is sold to consumers. This amendment also concerns section 3.2 of the single document. In the product specification, the sentence: ‘The surface of the cheeses is dusted with charcoal ash.’ has been removed from the section concerning the product description and moved to the point concerning the method of production. In the product specification, the sentence: ‘They contain a cereal straw placed lengthways within the cheese.’ has been removed from the section concerning the product description and moved to the point concerning the evidence that the product originates from the geographical area. In the single document, the sentence: ‘Whole goat’s milk cheese with a soft, uncooked paste and an elongated, tapered log shape, weighing around 250 g.’ has been replaced in section 3.2 by: ‘“Sainte-Maure de Touraine” is a cheese made exclusively from raw whole goat’s milk. It is a soft cheese obtained by primarily lactic acid coagulation, with the addition of a small amount of rennet, and by natural drainage. As regards its outer appearance, the cheese has visible surface mould and its rind is dusted with ash. It has a lactic flavour, without being too salty or acidic, with nutty hints and vegetal notes such as hay. It has a creamy, even slightly damp, texture but becomes drier and sometimes crumbly as it ages. The cheese cuts cleanly and has a white or ivory-coloured paste with a fine, even texture. It has a tapered log shape. The total weight of dry matter must be no lower than 100 g per cheese. Its minimum fat content is 45 % in the dry matter.’ Geographical area A list of municipalities has been included in the section of the product specification describing the geographical area to make the description more accurate. The perimeter of the geographical area is unchanged. This amendment also concerns section 4 of the single document. Evidence that the product originates in the area The following paragraphs have been added to the product specification: ‘4.1. Identification of operators Each milk producer, farm- or dairy-based processing facility, collector, ripening facility or other participant in the production chain must fill in an identification statement. C 211/18 EN Offi cial Jour nal of the European Union 25.6.2020 The identification statement must be sent to the group at the latest seven weeks before the start of the activity concerned using the template approved by the Director of the National Institute of Origin and Quality (INAO). 4.2. Reporting requirements 4.2.1. Statement of intention not to produce and statement of resumption of production Where relevant, operators must send the group a prior statement of intention not to produce under the “Sainte-Maure de Touraine” designation and a prior statement of resumption of production. 4.2.2. Reporting requirements to ensure awareness and monitoring of the products to be sold under the designation of origin By 20 February of year Y+1 at the latest, farmer producers, ripeners and processers must send the group their annual “Sainte-Maure de Touraine” production statement for the previous year. 4.3. Record keeping 4.3.1. Traceability Operators must keep the following documents available for inspection by the group and the control body: incoming and outgoing cheese registers and all other documents needed for checking the origin, quality and conditions of production of the milk and cheeses. For processors: — The quantities of milk collected for processing into “Sainte-Maure de Touraine” and the origin thereof; — The quantities of milk processed into “Sainte-Maure de Touraine” by day of production; — The number of “Sainte-Maure de Touraine” cheeses produced by day of production. For ripeners: A document indicating the number of “Sainte-Maure de Touraine” cheeses ripened and packaged and the quantities of ash-powdered cheeses collected and the origin thereof. 4.3.2. Monitoring compliance with the production conditions Operators must make available to the control bodies the documents needed to check the production conditions.