GOoD rULES Helpful information for food sector operators, in charge of retail outlets. Protected Designation of Origin.

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• P. D.O. GORGONZOLA

With these brief notes we just wish to remind you of a few “important details” concerning the use of the Protected Designation of Origin for “Gorgonzola” cheese (upon slice sale, pre-packed sale, preparation of speciality food products, etc.), which, during our inspections of Retail Outlets, we have found to be inadequate, unconformable or even prosecutable.

In line with the mutually beneficial relationship that exists among those involved in the “fieldwork”, we would like to thank you in advance for the time you may wish to devote to us.

The Ispectors of the Consortium for the Protection of Gorgonzola Cheese THE PRODUCT

SOFT TABLE CHEESE MADE FROM UNHEATED CURD, BELONGING TO THE CATEGORY OF MOULD-RIPENED , (CHEESES FEATURING A RANGE OF VERTICAL BLUE AND GREEN VEINS, ALSO REFERRED TO IN ITALIAN AS “ERBORINATURA”).

THERE ARE TWO VARIETIES ON SALE:

SWEET SPICY GORGONZOLA GORGONZOLA CHEESE CHEESE

Origin branding performed on both faces of thecheese wheel, bearing the initials CG, as well as the identification number of the of the applica- ble cheese factory. Branding upon placing on the market, by means of the second identification mark re- lated to P.D.O. Gorgonzola cheese: this consists in individual embossed aluminium sheets used to wrap the vari- ous portions of product. Upon placing the product on the market, it will al- ways be necessary to trace back to the origin and to the specific batch of the product on display, marketed and/or used by the Retail Outlet. B R ANDING SELLING WHAT METHODS THE COMMUNITY SLICED PDO The cheese must be wrapped in “embossed” GORGONZOLA CHEESE aluminium sheets (bearing a whole range of tiny embossed “ ” s). Besides, the product LAW SAYS sales classification and any corporate brands, this embossed aluminium will also have to bear Official Journal of the European Union Publication of an amendment application pursuant to Article 6(2) of the following information: Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products Health stamp related to the last packer and foodstuffs (2008/C 111/17) and/or manipulator; Non-edible rind; Guaranteed by MI.P.A.A.F pursuant to article 10 – EEC Reg. No. 510/06

PRE-PACKED PDO Following the issue of a duly provided Agreement GORGONZOLA CHEESE between the Consortium for the Protection of Gorgonzola Cheese and the parties involved, it will ONLY be granted for Gorgonzola cheese product that is. Description PRE-PACKED (Plastic tubs in a protective atmosphere). The current specification gives the weight of an individual cheese as between 6 and 13 kg, but For slicing and processing purposes, does not specify the organoleptic characteristics for the various sizes of finished product. it will be possible to do without the embossed These organoleptic characteristics are now set out in detail, as follows, so that consumers can aluminium sheets, as long as the packaging bears identify the product more easily: or indicates the following wording: • large wheel weighing between 10 and 13 kg, with a mild or slightly tangy taste, minimum Consortium for the Protection of Gorgonzola maturation period: 50 days, Cheese authorisation no. XXXXXX. • medium wheel weighing between 9 and 12 kg, with a pronounced tangy taste, minimum ma- turation period: 80 days, • small wheel weighing between 6 and 8 kg, with a pronounced tangy taste, minimum matura- PDO GORGONZOLA CHEESE The product will have to retain part tion period: 60 days. The dimensions of the side and the diameter of the individual cheeses are also adjusted, as follows, to reflect the actual product: PRE-WRAPPED BY RETAIL OUTLET of the embossed aluminium used to wrap • straight side with a minimum height of 13 cm, the cheese wheel for selling purposes, • diameter between 20 and 32 cm. and the label will have to list: Finally, it was felt appropriate to state explicitly - by way of clear advice to the consumer - that the rind is not edible, and to refer to it as ‘pink’ rather than ‘reddish’ in colour, to describe more accu- • Product sales classification rately the outward appearance of the product. • Ingredients • Non-edible rind • Preservation data • Packaging date Geographical area could also have introduced a risk of Listeria contamination. SUMMARY The is now included, having been left out Instead of the generic wording in the current specification refer- COUNCIL REGULATION (EC) NO Gorgonzola is a soft, fat, raw paste cheese made exclusively of the original registration despite the existence of the requisi- ring to a maturation period of between two and three months, it 510/2006 ‘GORGONZOLA’ from whole cows’ milk. te historical documentation, its typical climate - which it has in was felt appropriate to link the length of the period to the type EC No: IT/PDO/117/0010/12.4.2002 The finished product has the following characteristics: common with the area in question - and the fact that the cheese of product. PDO ( X ) PGI ( ) • Shape: cylindrical, with flat ends and a high, straight side. produced there has the same characteristics as that for which • Dimensions: minimum height of the side 13 cm; diameter of recognition as Gorgonzola was applied for. The maximum curdling temperature of the milk, currently set This summary sets out the main elements of the product speci- between 20 and 32 cm. at 32 °C, has been increased to 36 °C to preserve the typical fication for information purposes. The list of provinces is therefore also updated. This update does characteristics of the Gorgonzola. The maximum temperature Weight: not constitute an amendment as such, since the new admini- for dry salting has consequently also been increased, from 20 1. Responsible department in the • large wheel, mild type: 10-13 kg with a mild or slightly tangy strative delimitation does not involve any change to the actual °C to 24 °C. Member State taste, production area, as referred to in the regulation registering Gor- • medium wheel, tangy type: 9-12 kg with a pronounced gonzola as a PDO (Commission Regulation (EC) No 1107/96), In addition, the ambient maturation temperatures have been Name tangy taste, but simply how it is referred to. slightly reduced in this new text from the current 5-8 °C to Ministero delle Politiche agricole alimentari e forestali - Dipar- • small wheel, tangy type: 6-8 kg with a pronounced tangy 2-7 °C, in line with other requested changes that are geared to timento delle Politiche di sviluppo - Direzione generale per la taste. The names of the following provinces have therefore been in- slowing down the bio-chemical reactions involved and preven- Qualità dei prodotti agroalimentari • Rind: grey and/or pink in colour, non-edible. serted, but it should be noted that their territory already formed ting the cheese from becoming too pungent. • Paste: homogeneous, white or pale yellow, with mould part of the production area under Regulation (EC) No 1107/96: Address (marbling) producing characteristic blue-green veins. A new element is the mention of the relative humidity level (85- Via XX Settembre, 20 I-00187 Roma • Fat content over dry matter: 48 % minimum. • Biella, already covered as part of the , 99 %), which did not appear in th specification on the basis of Tel. (39) 06 481 99 68 • Lecco, Lodi and Monza, already covered as part of the pro- which the product was recognised but is very important none- Fax (39) 06 420 31 26 vince of , theless. E-mail: [email protected] 4.3. Geographical area • Verbano-Cusio-Ossola, already covered as part of the pro- vince of Novara. The paragraph in the current specification on affixing the PDO 2. Group The area in which the cheese is produced and matured includes marks has been rewritten to explain more clearly that two se- the whole of the following provinces: Proof of origin parate marks are affixed - one at the point of production and Name • Bergamo, Biella, Brescia, Como, Cremona, Cuneo, Lecco, The product specification now includes a paragraph on origin a second with the goffered aluminium foil when the cheese is Consorzio per la tutela del formaggio Gorgonzola Lodi, Milan, Monza, Novara, Pavia, Varese, Verbano Cusio-Os- which was not provided for previously for products like Gorgon- released for consumption - and to specify that the marks are sola and Vercelli. zola that are recognised under Article 17 of Council Regulation not affixed until the inspection body has ascertained that the Address • : solely the municipalities of , (EEC) No 2081/92. product has acquired the organoleptic and qualitative characte- Via A. Costa, 5/c I-28100 Novara , , Morano , , , ristics laid down in the specification. Tel. (39) 0321 62 66 13 , , Treville, , San Fax (39) 0321 39 09 36 Giorgio Monferrato, , Cellamonte, Rosignano Method of production Labelling E-mail: [email protected] Monferrato, , , , , The current specification does not indicate whether raw or pa- Again to enable consumers to make a more informed choice, Composition: Producers/processors ( X ) Other ( ) Vignale, Camagna, , , , steurised milk must be used and it was felt appropriate (also for there is now the option of specifying on the label whether the , , , , , Ticine- control purposes) to specify that pasteurised whole cows’ milk cheese is mild or tangy. 3. Type of product to, and . is to be used. Class 1.3 - Cheeses 4.4. Proof of origin Gorgonzola has in fact always been produced in this way. After the reference to the pasteurisation of the milk, the specifi- 4. Specification Every stage in the production process must be monitored and cation now also mentions that it is inoculated with milk enzymes a record made of the inputs and outputs at each stage. Pro- and a suspension of spores and selected yeasts. (Summary of requirements under Article 4(2) of Regulation (EC) duct traceability is ensured by this, and by compiling specific No 510/2006) registers managed by the inspection body of livestock farmers, The use of milk enzymes as starter acidifiers creates the holes in dairies and maturers, by keeping production registers and by the paste that are conducive to the growth of the Penicillium and 4.1. NAme notification to the inspection body of the quantities produced. thus of the classic greeny-blue marbling. This has been included «Gorgonzola» The raw material itself is carefully monitored by the responsible in order to rule out creating the holes mechanically, by mixing inspection body through all stages of production. the paste, which, while encouraging the growth of Penicillium, 4.2. Description All natural and legal persons whose names appear in the regi- taste, tangy medium • taste, large • Minimum 50days: Maturation colour (marbling). characteristic of ‘Gorgonzola’ develop, ititsblue-green giving during • of18-24°C; atemperature at the • of28-36°C, perature spores withmilkenzymesandasuspension of Penicillium culated curdling: • • ‘Gorgonzola’ PDOisproducedasfollows: Production 4.5. Methodofproduction one • follows: The twomarksareaffixedas under point4.2. andorganolepticcharacteristicssetout acquired thequalitative theproducthas that the inspectionbodytoverifybeforehand inordertoallow fixed intheareaofproduction andmaturation The twomarkstobeaf- by ‘Gorgonzola’ PDOisshownclearly andthecontrolplan. dance withthespecification theinspectionbodyinaccor sters willbesubjecttocontrolby the • ends, isplacedonbothflat of thedairy containers) marknumber and with the origin identification • of the Ministry from theprotectionbodyunderdelegation distributedby tables numberofthedairy, theidentification splaying astakenfromthe guarantee of the authenticity and traceability oftheproduct. guarantee oftheauthenticityandtraceability bearing, ontheotherside, identifying markasa thegoffered end visibleoftheon cheesethe and flat remains clearly dairy numberofthe withtheidentification themarkoforigin such that ese, oraroundthehalf-cheeseafterithasbeen cuthorizontally, aroundthewholeche- wrapped aluminiumfoil sists ofgoffered consumption,requisite characteristicstobereleasedfor con- wholecows’milkfromtheproductionareaispasteurised,

the period: minimummaturation and resulting curd at other, wheel, the maturation, period: minimummaturation selected

wheel, after is

to Agricultural, point

mild then wheel be pasteurisation,

tangy of yeasts; affixed type: put

is production, the dry

into 10-13 Policy, FoodandForestry type: varieties once calf salted fasceruoli

rennet kg,

9-12 the the 50days,

over on

with and product whole each kg, is a 80days, a (perforated strains period then

mild with of cows’ has the added or of a of slightly acquired flat several pronounced milk Penicillium cylindrical at ends a is tangy tem- days ino- the di- - aluminium foil with the goffered identifyingmark. withthegoffered aluminium foil consumptionin and goffered the cheese released is for wrapped theproducthasacquiredrequisitecharacteristicstobe that period,At theendofmaturation theinspectionbodychecks arecharacteristicof of Penicilliumthat ‘Gorgonzola’ (marbling). casions topromotethedevelopment of thevarieties and strains During maturation, holesaremadeinthepasteonseveraloc- between 2and7°Chumidityof8599%. of atemperature ofalltypesiscarriedoutat The maturation taste, small • of theareaproduction. aretypical that its useintraditionalcereal-basedpreparations theproductiswidespread,sumption for thanksinparticularto As regardshumanfactors, con- itshouldbepointed outthat ensure thecheese’s organolepticcharacteristicsandcolouring. that agents cowsandthedevelopmentofmicrobiological ry conditions, dai- for ofqualityfodder theabundance whichfoster factors are The tied natural in with the production area’s climatic 4.6. Link the Individual cheesesmustbeartheidentifyingmarksissued by 4.8. Labelling dard EN45011. understan- applicable The inspectionbodyfulfilstheconditions E-mail: [email protected] Fax (39)0445382672 Tel. Via S. ADDRESS CSQA -CertificazioniS.r.l. NAme 4.7. Inspectionbody significantly smallercharacters. significantly next toorbelow the designation on thelabel ‘Gorgonzola’ in beartheterms may as tangy ‘dolce’ and ‘piccante’ respectively permitthemtobedescribed cheeses withcharacteristicsthat mit them to be described as mild and medium-sized and small (39)0445366094 protection period: minimummaturation Gaetano, wheel, body. 74I-36016

tangy

Large type: cheeses Thiene (VI)

6-8 kg, 60days. with

with characteristics a pronounced that tangy per - The Article 1 HAS This Article 2 garding thenamein approved. arehereby Annex tothisRegulation Brussels, Done at inallMemberStates. applicable shallbebindinginitsentiretyanddirectly This Regulation of theEuropeanUnion. Having regardtothe Having Treaty theEuropeanCommunity, establishing THE COMMISSIONOF the specification for of 3February 2009 COMMISSION REGULATION (EC)No104/2009 indicationscal (GorgonzolaPDO) tected designations oforigin 2 Since (2) (1) In of particular thefirstsubparagraph andin productsandfoodstuffs agricultural for oforigin anddesignations indications geographical been senttotheCommission, theamendments shouldbeapproved, As (EC) of (EC)No1107/96(2). onthebasisofCommissionRegulation registered oforigin oftheprotecteddesignation proval ofamendmentstothespecification ‘Gorgonzola’ Regulation amendments Regulation ADOPTED the accordance no regard No statement European the 510/2006, amendments to (EC) THIS REGULATION: shall 2009. 3February Council to with Union No of enter the

objection the THE EUROPEANCOMMUITIES, the 510/2006, specification (3) Regulation Commission into in first as question force within required subparagraph approving non-minor

a name Article 7(4)thereof, the on (EC) published the are published the Commission by meaning No not 20th the 510/2006 of minor first entered in day in Article the of the subparagraph following and protected geographi- has amendment within Article

Whereas. Official 9(1) of examined the 20 7 and of its Journal meaning March Regulation publication the registerofpro- application in of ’s application Article Member oftheCommission 2006 of amendments of Mariann FISCHERBOEL the application 6(2) Article (EC) in in on For theCommission European the the of of No the that 9 Article Official Official 510/2006 of protection for Regulation. Regulation Union 17(2) the Journal Journal to has - ap re- of of

WHAT THE COMMUNITY LAW SAY WHAT THE COMMUNITY LAW SAY Taking THE DEP GULATION O. 104OF3EBRUAR SIFICATION RECORDED AMENDMET OF MINISTRY OF AGRICULTURE, FOOD AND FORESTRY DECREE DATED 6FEBRUARY, 2009 Taking products; food and agricultural for guidelines of and origin the cerning designations the protection of geographic Considering indications; and ofgeographic ofOrigin Designations ofOrigin has listedtheProtectedDesignation “Gorgonzola” ofProtected cheeseintheregister Issued inRome, onthematter. inforce lations by theregu- andwithalltheprovisionsset productionspecifications with theattached to comply ofOrigin Producers willingtomarkettheProtectedDesignation “Gorgonzola” cheeseareobliged February, “Gorgonzola” ofOrigin for theProtectedDesignation productionspecifications oftheattached the publication providesfor Hereby throughouttheCountry; information for Gazette oftheItalianRepublic, available beuniversally provisionsmay theaforementioned sothat for cifications P.D.O. “Gorgonzola”force shouldbepublishedontheOfficial in cheesecurrently Since itisdeemedthat, oftherequestedamendment, registration following theproductionspe- 2009, Considering ofOrigin; ProtectedDesignations theaforementioned for hasbeenapplied duction specifications hasbeengranted; paragraph theamendmentmentionedinabove into into ARTMENT HEADFORECOOMIC 2009. account account that, that, cheese, on3February,

pursuant with THE PRODUCTIONSECIFICATIONS FOR the the no. theissueof(EC)Regulation intheversionfollowing the EC (EC) AS PROTECTEDDESIGNATION OFORIGIN, PURSUANT issue regulation to regulation art. 2009 of

9 Y, 2009(OFFICIALGAZETTEN.OF 28EBRUAR 49 the of no. the (EC) no.

1107 (EC)

DEVELOPMENTOLICIES AND RURAL 520 Regulation regulation issued issued by no. by the no.

the 104 THE “GORGONZOLA

Committee 520/06, Council by the The DepartmentHead: Nezzo

an Committee on on amendment 20 12 March, June, ” CHEESECLAS- 104of3 TO on

1996, THE ECRE-

2006, 3 of February, Y, 2009). the

which

con- pro- matter: ondry percentage Fat • ese P.D.O.The productionandripeningareafor “Gorgonzola” che- curdoffull-creamcow’scheese madefromunheated milkonly. P.D.O.The designation “Gorgonzola” tosoft, cheeserelates fat PRODUCTION SPECIFICATIONS P.D.O. GORGONZOLA in Curd: • Non-edible, • Monferrato, tothe townsbelonging following Alessandria province: Casale Pavia, Varese, Verbania-Cusio-Ossola, Vercelli, aswellthe Como, Diameter • Straightsides, • faces; withflat Cylindricalshape • P.D.O. “Gorgonzola” features: thefollowing cheeseistodisplay tive humidity. Pontestura, ferrato, The colouring(“erborinatura”).the blue-greenish develop, which are typical of “Gorgonzola” cheese and result in During theripeningstage, varietiesandstrainsofpenicillium of18-24C°. atemperature at severaldays tinues for salting,The cheesewheelobtainedissubjecttodry whichcon- of28–36C°. a temperature penicillium andyeastspores, withtheaddition ofcalfrennetat withmilkenzymesandasuspensionofselected minated cow’s milkfromtheproductionareaispasteurized, itisinse- sequence: operating cording tothefollowing thefull-cream The productionofP.D.O. “Gorgonzola” cheesetakesplace ac- macca, Monferrato, rato, Rosignano areas typical blue-greenish streaks. typical blue-greenish result ofthedevelopment moulds (“erborinatura”), with 32 cm; ripening includes

Olivola,

Cremona, , San with

whole,

Monferrato,

Serralunga Villanova Giarole,

Vignale, Giorgio stage of a the and/orpinkishrind; grey temperature the BorgoSanMartino,

white whole aminimum heightof13cm; having Cuneo, is cheese

Valenza,

Monferrato, Camagna, to Monferrato,

di or Terruggia, last provinces

Crea, Lecco, straw-yellow wheel for of

Pomaro 2

at Cereseto, Conzano,

- Lodi, 48%.

Sala

included least Balzola, 7 of Ottiglio, andFrassinetoPo. C° Bergamo, Monferrato,

Monferrato, Milano, fifty and in

Treville,

Occimiano,

Morano between colour, Frassinello days; with

Monza, Biella,

85-99%

it Ozzano

Bozzole, veined Po, Cellamonte, takes 20

Mirabello

Brescia, Coniolo, Monfer Novara, cm place Mon- rela-

as Val- and a -

. “Large” 1. pends onthelengthofripeningstage: varieties,sumption purposesinthefollowing whosetastede- P.D.O. “Gorgonzola” con- beputon the marketfor cheese may . “Medium-sized” 2. leastfiftydays. at lasting spicytasteandaripeningstage with asweetorslightly 12 while preserving the origin mark clearly displaying thecheese displaying markclearly theorigin while preserving cuthalf wheel, thewholewheelorhorizontally wrapping purposes, which consistsinasheetofembossedaluminium consumption its placing onthe market required for for features 2) Forestry; of Agriculture, Foodand instructions Cheese, according to the Protection ofGorgonzola the theConsortium for by the markingbandsprovided cold-stamping obtained by number, identification factory faces:picture 1)onboththeflat thiscontainsthecheese (pleasereferto timeoforigin at 1) Onewhichisapplied The twomarksare: describedintheseproductionspecifications. lity features applied, theorganolepticandqua- theproductprovidesfor that toensure,organisation stampsare theaforementioned before the productionandripeningarea, inorderto allow theauditing P.D.O. “Gorgonzola” in twomarkstobeapplied cheesedisplays of product. continues to bepartof the portionbossed aluminiumwrapping place outsidetheproductionarea, aslong partoftheem- also be sold may in larger portions. also takePortioning may P.D.O. “Gorgonzola” cheeseand beusedasatable cheesemay sixty days. at least lasting spicytasteandaripeningstage with adefinitely 3. leasteightydays. at

Another kg, “Small” cheesewheel: weighingbetween6kgand8kg,

with one

a cheese of definitely which the

wheel: cheese is Ministry applied spicy

weighing wheel:

taste once

and weighing the between product a ripening between 10 has kg stage acquired and Picture 1. 9 kg lasting 13 and the kg,

PROPER USE OF factory identification number on the flat Each stage of the production process needs to be monitored, by face, and preserving on the other half the documenting incoming and outgoing products for each stage. In embossed identification mark, provided this way, product traceability is guaranteed through the entry in on the aluminium sheet to guarantee duly provided lists, managed by the auditing organisation, of the DESIGNATION authenticity and traceability of the product breeders, of the cheese factories and of the cheese ripeners, as (please refer to picture 2), pursuant to well as through the update of production and produced quantity Picture 2. publication on the General Series of reporting registers. IN ALL CASES IN WHICH THE PRODUCT IS MARKETED the Official Gazette no. 127 of 15 May, 1975 – Second Part. WITH THE GORGONZOLA PROTECTED DESIGNATION The raw material itself is accurately checked by the auditing OF ORIGIN LABEL, THE PRODUCT ITSELF WILL HAVE TO BE AS IS. The “large” cheese wheel displaying the features required to be organisation in charge during all the productions stages. All described as “sweet”, and the natural and legal persons “average-sized” and “small” listed in the applicable cheese wheels displaying the registers shall be subject features required to be descri- to control by the auditing bed as “spicy”, may respecti- organisation, in line with the 1 SWEET GORGONZOLA CHEESE vely display this information provisions of the production on the label, next to or un- specification and with the derneath the “Gorgonzola” applicable auditing plan. 2 SPICY GORGONZOLA CHEESE designation, with significantly smaller typefaces. 3 NATURAL GORGONZOLA CHEESE This term is not allowed. The proper term is spicy Gorgonzola cheese.

4 GORGONZOLA &

5 SPECIALITY FOOD PRODUCTS EMPLOYING GORGONZOLA These products are compounds, including variable percentages of Gorgonzola cheese, which will have to display a fictitious name in the presentation label (please refer to sales invoicing) and, when mentioned among the ingredients, Protected Designation of Origin Gorgonzola cheese.

E.G.: – DUETTO – ARMONIA – TORTA S. GAUDENZIO – TRONCHETTO FARCITO GORMAS – MAPON – GIMAS. LET US MAKE SURE WE DO NOT BREAK THE RULES

UNDER NO CIRCUMSTANCES IS THE USE In these cases, a whole range of prosecutable crimes are provided for*: OF TERMS SUCH AS THE FOLLOWING ALLOWED: 1 PENAL LAW Art. 515 of the Italian Penal Code FRAUD IN TRADE R ULES TYPE, KIND OF, SUCH AS, DESIGNED FOR, Art. 517 of the Italian Penal Code MARKETING OF PRODUCTS BEARING etc. in connection with products similar MISLEADING MARKS OR SIGNS to the P.D.O. “Gorgonzola” cheese curd Art. 517-bis of the Italian Penal Code AGGRAVATING CIRCUMSTANCES FOR PROTECTED DESIGNATION OF ORIGIN PRODUCTS E.g.: Art. 517-ter of the Italian Penal Code MANUFACTURING AND TRADE OF THE EXCEPTIONS TO EXCEPTIONS TO GORGONZOLA CHEESE-TYPE “ERBORINATO” GOODS BY USURPING INTELLECTUAL PROPERTY RIGHTS GERMAN GORGONZOLA CHEESE Art. 517-quater of the Italian Penal Code COUNTERFEITING OF AGRI- DANISH GORGONZOLA CHEESE CULTURAL AND FOOD PRODUCTS’ GEOGRAPHICAL INDICATIONS DANAZOLA OR DESIGNATION OF ORIGIN All users of compounds who, pursuant to FRENCH GORGONZOLA CHEESE the Legislative Decree no. 297/2004, have 2 CIVIL LAW specifically applied to the Consortium for ZOLA BERGADER Art. 2598 of the Italian Civil Code UNFAIR COMPETITION -in its various forms; the Protection of Gorgonzola Cheese, and BERGAZOLA Art. 2, 29 and 30 of the Italian Code of Industrial Property Rights, have hence been included in a duly provided STRACCHITUND GORGONZOLA CHEESE Regulations governing DECEITFUL ADVERTISING ministerial register and have been authorised GOAT MILK GORGONZOLA CHEESE to employ P.D.O. “Gorgonzola” cheese in NATURAL SOYA GORGONZOLA 3 AT AN ADMINISTRATIVE LEVEL the label (not among the ingredients) are an GORGONZOLA CHEESE exception. TOFU GORGONZOLA Enforcement of the penalties provided for and punished by the Legislative ect. Decree no. 297/2004 This exception also applies when special reference is made to the Gorgonzola cheese Art. 1 - DIRECT OR INDIRECT COMMERCIAL USE OF PROTECTED contents in the preparation: DESIGNATION OF ORIGIN, OR OF THE DISTINGUISHING SIGN OR OF THE MARK, IN CONNECTION WITH: COMPARABLE PRODUCTS, E.G.: NON-COMPARABLE PRODUCTS, COMPOUND, PROCESSED OR • Gorgonzola cheese gnocchi TRANSFORMED PRODUCTS. • Ravioli with Gorgonzola cheese Art. 2 - DESIGNATION AND PRESENTATION OF PROTECTED AND walnuts DESIGNATION OF ORIGIN: • Tortelloni pasta with CHANGES the denomination, the distinguishing sign or the mark; RECALLS, IMITATES, USURPS the denomination, the distinguishing sign or Gorgonzola cheese the mark...; AND pine nuts • Gorgonzola cheese pizza False or in any case deceitful indications as to provenance or origin, nature or essential quality...; • Fagottini pasta with SPECK and Gorgonzola Any behaviour fit to misguide as to the true origin of the product...; • Gorgonzola cheese cream Any unlawful use and counterfeiting of the distinguishing sign, mark or other • Gorgonzola cheese and seal or symbol, which is provided for by the specifications...; MASCArpone, etc. * Crimes which also involve considerable administrative penalties. OUR CHECKS

The Inspectors of the Gorgonzola Consortium are equalised to the Official Auditing Bodies (NAS, NAC, ICQRF, ASL, GdF, CFS), they are acknowledged as Police Officers and, during crime investigation and prevention stages, they are also regarded as Investigative Police Officers. Auditors are always to carry their identification badge, they are to officially introduce themselves and explain the purpose of their visit to the staff in charge of the retail outlet. Depending on the circumstances, they are to draw up: an Inspection Report; and Investigation Report; a Seizure Report; a Product Collection and Sampling Report (sample of ripe Gorgonzola cheese aimed at the determination, through tests to be carried out by an Accredited Laboratory, of the fat content for the Gorgonzola cheese, which, pursuant to the law, must compulsorily be equal to or above 48% on dry matter). If you happen to have any doubts, put your questions to them with confidence; they fully available to support mutual cooperation and this can help both parties! We wish to thank you and hope this will help with your work.

CONSORTIUM FOR THE PROTECTION OF GORGONZOLA CHEESE

Via A. Costa, 5/C - 28100 NOVARA Tel. 0321 626613 Fax. 0321 390936

e-mail: [email protected] [email protected] www.gorgonzola.com CHEESE SWEET AND SPICY

www.gorgonzola.com