Publication of an Amendment Application Pursuant to Article 50(2) Point (A) of Regulation

Publication of an amendment application pursuant to Article 50(2) point (a) of Regulation (EU) No 1151/2012 of the European Parliament and off the Council on quality schemes for agricultural products and foodstuffs

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. 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

‘IMOKILLY REGATO’ EU No: IE-PGI-0105-01291 – 12.12.2014 PDO (X) PGI ( )

1. APPLICANT GROUP AND LEGITIMATE INTEREST Name: Imokilly Regato Address: Dairygold Co-Operative, Mogeely, Co Cork Telephone: 00353 21 463 412 Email: [email protected]

2. MEMBER STATE OR THIRD COUNTRY Ireland

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 [to be specified]

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. AMENDMENTS Geographical Area (Single Document) Summary: The baronies of Imokilly, Fermoy and Muskerry, South-East Cork, Ireland. In times of exceptional shortage, milk from other adjacent areas is occasionally used.

New Summary: (4. Concise definition of the geographical 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.

Single Document: (4. Concise definition of the geographical 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.

Description and reasoning: The concise geographical area has been more precisely defined under section 4 of the Single Document.

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Raw Materials (Single Document) Summary: (List of Raw Materials) Milk: The milk used in the manufacture of Imokilly Regato cheese comes only from pasture-fed animals in the baronies of Imokilly, Fermoy and Muskerry.

New Summary: (3.3 Raw Materials (for processed products only) Milk: The milk used in the manufacture of Imokilly Regato cheese comes only from pasture-fed animals in the geographical area.

Single Document: (3.3 Raw Materials (for processed products only) Milk: The milk used in the manufacture of Imokilly Regato cheese comes only from pasture-fed animals in the geographical area.

Description and reasoning: The concise geographical area has been more precisely defined under section 4 of the Single Document.

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Description of the main characteristics of the product (Single Document) Summary: (Description) Shape: Rolls are wheel-shaped with convex edges. A Celtic cord pattern, which has been patented, is embossed on the upper and lower surfaces.

New Summary: (3.2 Physical Composition: ) Appearance: Block or wheel shaped roll, with convex edges, which incorporate a Celtic cord motif.

Single Document: (3.2 Physical Composition:) Appearance: Block or wheel shaped roll, with convex edges, which incorporate a Celtic cord motif.

Description and reasoning: Evolving market demands, where consumers want a choice of product shape for different eating occasions.

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Include the authentic local methods used (Single Document) Summary: (2) Milk holding following collection: The tradition of holding milk for 18 hours prior to use is characteristic of the manufacture of Imokilly Regato Cheese.

New Summary: (2) Deleted.

Single Document: (2) Deleted. Description and reasoning: All milk is now stored on-farm, in bulk milk storage tanks prior to collection by the society in bulk tankers, which allows the growth of natural bacteria and enzymes at farm level, rather than on site. The size of the storage silo does not materially affect the milk.

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How each stage contributes to the distinctiveness of the product (Single Document) Summary: (Stage 2) Delivery of Milk to Factory: 2) Milk is aged for 12-18 hours before production begins. Because of the natural flora of the milk, the ageing process allows the growth of natural bacteria and enzymes which contribute to the unique texture and flavour of Imokilly Regato.

New Summary: (Stage 2) Delivery of Milk to Factory: (2) Milk is stored in insulated silos prior to usage. Because of the natural flora of the milk, the ageing process allows the growth of natural bacteria and enzymes which contribute to the unique texture and flavour of Imokilly Regato.

Single Document: Stage 2 Delivery of Milk to Factory: (1) Milk is standardised to a specific butterfat content and a specific fat/casein ratio to ensure consistency in development of the Imokilly Regato flavour and texture in subsequent ripening and maturation (2) Milk is stored in insulated silos prior to usage. Because of the natural flora of the milk, the ageing process allows the growth of natural bacteria and enzymes which contribute to the unique texture and flavour of Imokilly Regato.

Description and reasoning: All milk is now stored on-farm, in bulk milk storage tanks prior to collection by the society in bulk tankers, which allows the growth of natural bacteria and enzymes at farm level, rather than on site. The size of the storage silo does not materially affect the milk.

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How each stage contributes to the distinctiveness of the product (Single Document) Summary: Stage 7: Salting and Initial Maturation: The cheese is salted twice, once in a brine bath and then dry-salted by a traditional hand method. The characteristic rind of Imokilly Regato is developed by this salting process and by subsequent maturation.

New Summary: Stage 7: Salting and Initial Maturation: The cheese is salted in a brine bath. The characteristic rind of Imokilly Regato is developed by this salting process and by subsequent maturation.

Single Document: Stage 7 Salting and Initial Maturation: The cheese is salted in a brine bath. The characteristic rind of Imokilly Regato is developed by this salting process and by subsequent maturation.

Description and reasoning: In order to improve efficiency of production and to remove the labour intensive dry salting process, which was carried out by hand, the company invested in larger brining tanks to allow for all the salting to be completed in a longer period.

------How each stage contributes to the distinctiveness of the product (Single Document) Summary: Stage 8: Ripening and Maturation: Imokilly Regato undergoes a long period of slow maturation at controlled temperatures. Typically, the maturation period is 9 - 12 months. In this time all the characteristics already identified - colour, texture, rind and flavour - are fully developed.

New Summary: Stage 8: Ripening and Maturation: Imokilly Regato undergoes a long period of slow maturation at controlled temperatures. Typically, the maturation period is 6 - 12 months. In this time all the characteristics already identified - colour, texture, rind and flavour - are fully developed.

Single Document: Stage 8: Ripening and Maturation: Imokilly Regato undergoes a long period of slow maturation at controlled temperatures. Typically, the maturation period is 6 - 12 months. In this time all the characteristics already identified - colour, texture, rind and flavour - are fully developed.

Description and reasoning: Occasionally, the cheese can mature more quickly than expected, due to the variability of the natural flora of the milk, which is weather dependent.

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(Product Specification - Method of Production) Product Specification: (4) The standardised milk is plate cooled to approx. 8oC and stored in 30,000 gallons insulated silos prior to utilization, for a minimum of 18 hours. This aging process allows the growth of natural bacteria and enzymes.

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

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

Description and reasoning: All milk is now stored on-farm, in bulk milk storage tanks prior to collection by the society in bulk tankers, which allows the growth of natural bacteria and enzymes at farm level, rather than on site. The size of the storage silo does not materially affect the milk.

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Product Specification : (6) The milk is then cooled to 32-34oC, prior to pumping to the cheese vats where specially selected and cultured starter bacteria are added during vat filling.

New Product Specification: (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.

Product Specification Document: (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.

Description and reasoning: The set-point for the milk has changed as a result of the milk solid content increasing. ------

Product Specification : (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 wheel shaped rolls with convex edges and a patented Celtic cord pattern is embossed on the upper and lower surfaces.

New Product Specification: (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 .

Product Specification Document: (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.

Description and reasoning: Evolving market demands, where consumers want a choice of product shape for different eating occasions.

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Product Specification : (12) The curd is then removed from the moulds and transferred to the post acidification unit, a further stage in the shaping and flavour development process.

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

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

Description and reasoning: The processing facility has invested in extra moulds which allow the curd to remain in the mould during the post acidification phase. This investment allows for better shaped wheels and block of cheese, which meet evolving market and consumer demands.

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Product Specification : (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.

New Product Specification: (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 by the subsequent maturation.

Product Specification Document: (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 by the subsequent maturation.

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Product Specification : (14) The cheese is then removed and undergoes another hand salting process – dry salting. Here, each roll is wrapped in food grade salt, stacked on frames and allowed to stand for a further period of time. Both salting steps ensure the desired salt and pH level is attained in the finished product. Bacterial type growth is also influenced at this stage.

New Product Specification: (14) Deleted.

Product Specification Document: (14) Deleted.

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Product Specification : (15) When dry salting has been completed, the cheese is washed with cold water and transferred to ripening stores where the cheese is held for approx. 22 days prior to packing. During this period, flavour development takes place. The stores are held at controlled temperature.

New Product Specification: (15) Deleted.

Product Specification Document: (15) Deleted.

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Product Specification : (16) Following ripening, the cheese is transferred to the packaging room where each roll is inspected prior to packaging.

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

Product Specification Document: (14) Following the brining step, each roll is inspected as it is transferred to the packaging room for packaging. Description and reasoning: This change reflects the new production process following the installation of the larger brining tanks which allow for all the salting to be completed in a longer period. ------

Product Specification : (18) The rolls are then transferred to a computerized weighing system which records the weight of each roll and then matches 8 rolls whose total weight will be within + or – 0.1kg of the weight stated in the carton.

New Product Specification: (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 and bar-coded , with the weight stated on the carton.

Product Specification Document: (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 and bar-coded, with the weight stated on the carton.

Description and reasoning: This change reflects the introduction of bar-coding to strengthen traceability. ------

Product Specification : (19) The packed cheese is palletized and placed in stores at controlled temperatures to facilitate further maturation for a period of 8 to 12 months.

New Product Specification: (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.

Product Specification Document: (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.

Description and reasoning: Occasionally, the cheese can mature more quickly than expected, due to the variability of the natural flora of the milk, which is weather dependent.

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Product Specification : (21) 100% final inspection and testing is carried out prior to dispatch to ensure the product has reached its proper maturity and has the characteristic flavour and texture to ensure that customer expectations are met.

New Product Specification: (19) Prior to dispatch, samples are collected for testing and grading to ensure the cheese has reached proper maturity and has the characteristic flavour and texture to meet customer expectations. Product Specification Document: (19) Prior to dispatch, samples are collected for testing and grading to ensure the cheese has reached proper maturity and has the characteristic flavour and texture to meet customer expectations.

Description and reasoning: Improvements in the production process and investment in newer, more modern packing equipment has removed the need to carry out 100% inspections. Following consultation and agreement with key customers, prior to shipment, representative samples are collected from each batch for testing and grading.

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Other: (Updating Contact Information) 1. Responsible Department in Member State Name: Department of Agriculture, Food and the Marine Address: Agriculture House, Kildare Street, Dublin 2, Ireland. Telephone: 00353 1 6072371 Email: [email protected]

Description and reasoning: The Department’s title currently includes the Marine and the fax number is no longer in use.

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Other: (Updating Contact Information) 2. Applicant group Name: Dairygold Co-Operative Address: Mogeely, County Cork, Ireland. Telephone: 00353 21 463 412 Email: [email protected]

Description and reasoning: The applicant group’s telephone number has changed and the fax number is no longer in use.

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Other: (Updating Contact Information) 4.7 (Inspection Body) Name: Department of Agriculture, Food and the Marine Address: Agriculture House, Kildare Street, Dublin 2, Ireland. Telephone: 00353 1 6072371 Fax: Email: [email protected]

Description and reasoning: The Department’s title currently includes the Marine and the fax number is no longer in use.