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 Article53(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:

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

T Proof of origin

T Method of production

T Link

£ Labelling

T Other [to be specified]

4. TYPE OF AMENDMENT(S)

T 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) No1151/2012.

£ 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) No1151/2012

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.

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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.

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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.

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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.

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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.