23.12.2019 EN Offi cial Jour nal of the European Union C 431/47 Publication of an application for approval of amendments, which are 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 (2019/C 431/18) 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 NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ‘TOMME DES PYRENEES’ EU No: PGI- FR-0176-AM01 — 31.5.2017 PDO ( ) PGI (X) 1. Applicant group and legitimate interest ‘LES FROMAGERS PYRÉNÉENS’ Registered office Chambre d’Agriculture des Pyrénées-Atlantiques 124 Boulevard Tourasse 64 000 Pau FRANCE Administrative headquarters 2 avenue Daniel Brisebois Auzeville, B.P. 82256 31 322 Castanet-Tolosan Cedex FRANCE Tel. +33 561754282 Fax +33 561754280 Email: [email protected] Membership: The group comprises milk producers, processors and ripeners. It therefore has a legitimate right to propose the amendments. 2. Member State or third country France 3. Heading in the product specification affected by the amendment(s) Name of product Description of product Geographical area Proof of origin Production method Link (1) OJ L 343, 14.12.2012, p. 1. C 431/48 EN Offi cial Jour nal of the European Union 23.12.2019 Labelling Other: applicant group, inspection body 4. Type of amendment(s) Amendments to the 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 Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 5. Amendment(s) 5.1. Heading ‘Description of product’ Raw materials Raw cow’s milk and raw or pasteurised ewe’s milk and goat’s milk have been added to the list of milks which may be used to produce ‘Tomme des Pyrénées’ as traditional cheese production methods in the geographical area have not been confined solely to the use of pasteurised cow’s milk. Milk other than pasteurised cow’s milk has long been used (raw or heat-treated ewe’s milk, goat’s milk and mixed milk) in particular in farmhouse production. However, this was only represented by the applicant group to a limited extent at the time the PGI was registered, meaning that only cheese produced from pasteurised cow’s milk currently qualifies for the PGI. Ewe’s milk may only be used as part of a mixture of milk as this represents practice throughout the geographical area, contrary to the use of pure ewe’s milk which occurs in a single part of the area. The specific characteristics of ‘Tomme des Pyrénées’ which are set out in the ‘Link with the geographical area’, namely: — semi-hard cheese with a soft, melty and creamy texture and aromas which become stronger the longer the cheese is ripened for, — its shape, with a diameter-to-height ratio which is always between 2 and 3, ensuring that regardless of its weight, wastage (loss of moisture) is constant and the body of the cheese a consistent colour, apply to all cheeses produced from pasteurised or raw cow’s milk, ewe’s milk contained within mixed milk, or goat’s milk. Physical characteristics In order to better characterise the product, it has been added that ‘Tomme des Pyrénées’ is a semi-hard, uncooked cheese, in line with the methods used by producers. The words ‘semi-pressed cheese’ which were used in the summary have been deleted as they were not precise. The words ‘Cylindrical shape: diameter 210 mm to 240 mm, height 80 mm to 110 mm; net weight 3,5 kg to 4,5 kg’ have been replaced by ‘It has a regular cylindrical shape, with two flat parallel sides and rounded edges. The cheese has a diameter-to-height ratio of between 2 and 3. It has a minimum weight of 400 g and a maximum weight of 5,5 kg.’. This change was made following the introduction of cheeses produced from mixed milk and goat’s milk, various versions of which exist. It also takes into account specialist and farmhouse production methods which are known to vary. Finally, by adding the possibility of marketing whole ‘Tomme des Pyrénées’ in a version weighing a minimum of 400 g, processors would like to offer consumers the possibility of buying whole cheeses. The shape of ‘Tomme des Pyrénées’ has also been clarified so that the different versions of the product look the same. The cheese has a regular cylindrical shape, with two flat parallel sides and rounded edges. By defining its diameter-to-height ratio, which is between 2 and 3, this ensures that cheeses are the same shape regardless of their weight. Chemical characteristics The ratio of ‘fat to dry matter: minimum of 50 g per 100 g of cheese when dried’ has been replaced by a minimum fat content of ‘24 g of fat per 100 g of end product’. The purpose of this amendment is: — to change how the ratio is expressed so that consumers are better able to understand it. This change is aimed at bringing the description of the product into line with national legal requirements on cheese labelling (Decree No 2007-628 of 27 April 2007 concerning cheeses and speciality cheeses). For this reason, the minimum fat content is expressed as a proportion of the end product and not as a proportion of the cheese when dried, 23.12.2019 EN Offi cial Jour nal of the European Union C 431/49 — to take into account the lower fat content of goat’s cheese. In the current specification, the combination of ‘fat to dry matter: minimum of 50 g per 100 g of cheese when dried’ and ‘53 g of dry matter per 100 g of product’ resulted in a minimum content of 26,5 g of fat in the end product. This has been reduced from 26,5 g to 24 g accordingly. The reference to the sodium chloride content (1,5 % to 2 %) has been removed in order to take into account the different methods used by specialist and farmhouse producers across the geographical area. Organoleptic characteristics: The following paragraph: ‘The criteria are set in accordance with the following: — Firmness and external appearance — Colour and consistency of the body — Taste. A series of appropriate descriptors enable a typical sensory profile to be determined for — Products with a black rind — Products with a gold-coloured rind — Pre-packaged products.’ has been replaced by: ‘Rind: The rind is orange in colour, with at least a hint of white, yellow or grey. Moreover, the rind is smooth, with rough patches permitted in places. Heat-treated “Tomme des Pyrénées” may have a black or gold-coloured coating. Body: — Consistent and uniform in colour, ranging from white to ivory to yellow. — Texture: soft, melty, creamy and consistent, generally dotted in a consistent manner throughout with openings of an irregular shape and size. As it ripens, the texture becomes firmer. — Taste: depending on the duration of the ripening and type of milk used, the taste varies from fresh whey aromas to more pronounced aromas which are not excessively bitter.’. Other than offering a more precise description, the purpose of this amendment is to remove the reference to ‘firmness’ from the organoleptic criteria as this is inappropriate for ‘Tomme des Pyrénées’ with a ‘black rind’ which has a minimum ripening time of 21 days. The texture becomes increasingly firm as the cheese ripens and the possibility of using milk other than cow’s milk gives rise to distinctions in terms of the chemical composition — governed by the production method — and in terms of the taste which may vary depending on the milk proportions used. The rules concerning the production method ensure that cheeses with similar characteristics are produced. Indeed, cheeses bearing the ‘Tomme des Pyrénées’ PGI have common characteristics. They are characterised by the following descriptors: — Texture, aromas: semi-hard, uncooked cheese, with a soft, melty and creamy texture and aromas which become stronger the longer the cheese is ripened for, — Shape: diameter-to-height ratio which is always between 2 and 3, ensuring that regardless of its weight, wastage (loss of moisture) is constant and the body of the cheese a consistent colour. Presentation for sale The introduction of small versions of ‘Tomme des Pyrénées’ has resulted in inclusion of the possibility that ‘Tomme des Pyrénées’ ‘may be sold whole’, in addition to being sold cut or pre-packaged. C 431/50 EN Offi cial Jour nal of the European Union 23.12.2019 5.2. Heading ‘Geographical area’ The communes from the departments included in the geographical area, i.e. Aude (11), Haute-Garonne (31) and Pyrénées Orientales (66), have been listed. The map included in the current specification has been replaced by a more accurate map. The geographical area has been extended to include new communes in the Pyrenees situated in the departments of Aude, Haute-Garonne and Pyrénées-Orientales.