C 302/16 EN Official Journal of the European Union 9.11.2010 Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2010/C 302/12) This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 ( 1). Statements of objection must reach the Commission within six months from the date of this publication. AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 510/2006 AMENDMENT APPLICATION ACCORDING TO ARTICLE 9 ‘BEAUFORT’ EC No: FR-PDO-0217-0106-07.07.2009 PGI ( ) PDO ( X ) 1. Heading in the specification affected by the amendment: — Name of product — Description of product — Geographical area — Proof of origin — Method of production — Link — Labelling — National requirements — Other (to be specified) 2. Type of amendment(s): — Amendment to single document or summary sheet — Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet have been published — Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) — Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) ( 1 ) OJ L 93, 31.3.2006, p. 12. 9.11.2010 EN Official Journal of the European Union C 302/17 3. Amendment(s): 3.1. Concise definition of the geographical area: The following municipalities or parts of municipalities are to be added to the list of municipalities located within the geographical area of PDO Beaufort: Tours en Savoie and Montsapey (Department of Savoie) in their entirety, and that part of Albertville (Department of Savoie) consisting of the cadastral sections E2, E3 and E4. Explanation: Applications were received for inclusion in the production area of PDO Beaufort. A study was carried out by a commission of experts to identify more clearly the elements char­ acterising the production area. The study resulted to the establishment of a set of criteria, which has made it possible to accept some of the applications. The elements characterising the Beaufort production area may be summarised as follows: The area covers the geological subdivision known as the Internal Alps, which is marked by the presence of crystalline soils associated with soils exhibiting loamy and sedimentary characteristics. The openness of the high-altitude areas and the broadness of the slopes have given rise to large expanses of grass (mountain pasture) between 1 500 and 3 000 metres above sea level. This range of altitudes is conducive to grass growth throughout the summer period from June to September. Furthermore, this grass is rich in fodder plants. Humans have established a multi-tiered agricultural system involving the use of a valley floor, which is often mown, as a complement to the use of mountain pasture, where dairy animals are grazed. Over the summer, people and animals follow the growth of the grass, changing altitude accordingly. Therefore Beaufort cheese is the result of human adaptation to the constraints of nature in this region of the Northern Alps. Lastly, an important feature of the entire production area has been, and continues to be, the manu­ facture of a hard fat pressed cheese. Beaufort cheese is known to have been manufactured there since the 17th century. After ascertaining that the proposed areas do in fact exhibit the aforementioned characteristics, it has been decided to include them in the BEAUFORT cheese production area. 3.2. Link with the geographical area: No material change, laid out in accordance with the plan provided for in Regulation (EC) No 510/2006. SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 ‘BEAUFORT’ EC No: FR-PDO-0217-0106-07.07.2009 PGI ( ) PDO ( X ) 1. Name: ‘Beaufort’ 2. Member State or third country: France C 302/18 EN Official Journal of the European Union 9.11.2010 3. Description of the agricultural product or foodstuff: 3.1. Type of product: Class 1.3: Cheeses 3.2. Description of product to which the name in (1) applies: Beaufort is a cheese manufactured using a hard cheese pressing technique exclusively from whole cream cow’s milk which is taken in its raw state, renneted, cooked, pressed, salted in brine and then salted on the surface and ripened for at least five months. The cheese itself is soft and creamy, ranging from ivory to pale yellow in colour, and can exhibit some fine horizontal slit eyes and small holes (‘bird’s eyes’). The cheeses are flat with a concave heel, weigh 20 to 70 kg, have a diameter of between 35 and 75 centimetres and a height at the outer rim of between 11 and 16 centimetres, a clean, solid and rubbed rind uniformly yellow to brown in colour and contain at least 48 % of fat for every 100 grams of cheese after complete desiccation and a dry matter content for every 100 grams of cheese that must not be less than 61 grams for every 100 grams of ripened cheese. Each cheese is identified using a blue casein plate carrying details exclusive to each workshop. If the cheese is sold in pre-packaged pieces, each piece must have part of the designation's distinctive rind; however, the rind may be free of cheese smear. If the cheese is marketed after being grated, use of the designation ‘Beaufort’ is prohibited. The milk used to produce the cheese must come exclusively from dairy herds consisting of cows of the local Tarentaise and Abondance breeds which either correspond to the criteria laid down in the main section of the herd-book or have been authenticated on the basis of recognised phenotypical char­ acteristics. 3.3. Raw materials (for processed products only): The raw materials used in manufacturing Beaufort are: — raw whole-cream milk, either obtained from uncooled milk after each milking or from the mixing of milk from two milkings, one of which has been collected within two hours of milking and is uncooled, whereas the other has been cooled, — rennet obtained by the maceration of the whey in recuite. If need be, additional commercially- produced rennet may be used, — starter which is thermophilic and made up mostly of lactobacilli; recuite with added whey which acts both as a culture for the starter and helps obtain rennet, — salt provided by an initial salting of 24 hours in brine and then another during the ripening process, — the cheese carries a blue casein plate and traceability information written in safety ink. The use of any other product for the manufacture of Beaufort is prohibited. 3.4. Feed (for products of animal origin only): The feed of pure-bred Tarentaise and Abondance dairy cows comprises: — at least 13 kg of hay during the winter period, to which 3 kg of ground dehydrated lucerne may be added. The supplementary feed may not exceed a third of the weight of the average maintenance ration for the lactating dairy herd. The compound feeds come from defined species and non-GMO varieties and must exhibit the following technical characteristics: 0,94 of feed unit for lactation (UFL), 123 of metabolisable protein supply (PDIE) and 119 of ruminally degradable nitrogen (PDIN), 9.11.2010 EN Official Journal of the European Union C 302/19 — during the summer pasture grass season. In the valley the complementary feed, as in the winter season, may amount to 2,5 kg/day/lactating cow on average for the dairy herd. In the mountain pasture, the complementary feed is at most 1,5 kg/lactating cow/day on average for the dairy herd, — a transition period of 15 days between the two types of maintenance ration is permitted in spring and autumn. Fodder is only brought in from outside the area for contingency purposes. At least 75 % of the dairy herd’s needs for hay and pasture are supplied from within the geographical area, so that at least 75 % of the milk produced comes from fodder produced in the area. At least 20 % of the annual need for hay is supplied from within the geographical area. The pastures are subject to traditional herd management and have manure spread on them. The application of sewage slurry or its by-products on fields, pastures and mountain pastures used in the production of Beaufort is prohibited. 3.5. Specific steps in production that must take place in the identified geographical area: Milk production, cheese manufacture and cheese ripening of a least five months in duration are carried out in the geographical area. 3.6. Specific rules concerning slicing, grating, packaging, etc.: If the cheese is sold in pre-packaged pieces, each piece must have part of the designation's distinctive rind; however, the rind may be free of cheese smear. If the cheese is marketed after being grated, use of the designation ‘Beaufort’ is prohibited. 3.7. Specific rules concerning labelling: All cheeses with the protected geographical indication ‘Beaufort’ must bear a label showing the PDO in a font at least two thirds as large as the largest font shown on the label. No other qualifiers or indications may be placed with the designation of origin on the label in marketing material, on invoices or in commercial documents, with the exception of: — certain brand names or trademarks, — some terms: ‘été’ and ‘chalet d’alpage’, which may be used under the following conditions: (a) ‘été’ may be used in respect of milk products, including Alpine milk, from June to October inclusive; (b) ‘chalet d'alpage’ may be used to designate seasonal products manufactured twice a day in an Alpine chalet at an altitude greater than 1 500 m in accordance with traditional methods and which comprise, at most, the milk produced from a single herd in the chalet.