# C_2023156EN.01004501.xml

| 3.5.2023 | EN | Official Journal of the European Union | C 156/45 |
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3.5.2023

EN

Official Journal of the European Union

C 156/45

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Publication of an application for approval of an amendment, which is 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

(2023/C 156/08)

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 A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Vorarlberger Bergkäse’

EU No: PDO-AT-1419-AM01 -5.4.2022

PDO (X) PGI ()

1.   Applicant group and legitimate interest

ARGE Milch Vorarlberg, Montfortstr. 9, 6900 Bregenz, Austria

Tel. +43 5574400350

Fax +43 5574400600

Email: fritz.metzler@lk-vbg.at

The present applicant is the legal successor of the original applicant group with regard to all rights and obligations arising from the protected designation of origin ‘Vorarlberger Bergkäse’. It represents the interests of the producers of the ‘Vorarlberger Bergkäse’ PDO and therefore has a legitimate interest in requesting amendments to the specification.

2.   Member State or Third Country

Austria

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
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Name of product

| ☒ | Description of product |
| --- | --- |

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Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☒ | Proof of origin |
| --- | --- |

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Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link with the geographical area |
| --- | --- |

☒

Link with the geographical area

| ☒ | Labelling |
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☒

Labelling

| ☒ | Other (change to details of competent service, name of original applicant group, inspection body, national requirements, drafting amendments) |
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☒

Other (change to details of competent service, name of original applicant group, inspection body, national requirements, drafting amendments)

4.   Type of amendment(s)

| ☐ | Amendments to the product specification of a registered PDO or PGI which cannot 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 which cannot 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 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 in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

In the light of the experience gained in dealing with the practical aspects of the protected designation since it was established, the amendments to the product specification being sought are necessary with a view to providing a more detailed description of all the important production and marketing conditions, including the various stages of production, and ensuring the quality of ‘Vorarlberger Bergkäse’ PDO.

The former product specification, consisting of several separate documents and annexes, has been merged into a single document, revised and updated in order to provide a clearer description of the requirements, in particular regarding the production method and the proof of origin, thus helping to preserve the quality of ‘Vorarlberger Bergkäse’ PDO.

More specifically, these amendments concern:

1.   Description of product

The text under point 5(b) (Description) and the additions made to that point of the original product specification have been included under point 4.2 (Description). That point has, in turn, been divided into points 4.2.1 (General) and 4.2.2 (Characteristics). The original text has been made more specific and structured. The FiDM content has been deleted. The weight of the individual cheese rounds has been increased to 7-40 kg (instead of 8-35 kg) and the range of the height of the mould has been extended to 8-12 cm (previously 10-12 cm). The minimum ripening period has been specified as being 3 months.

Point 5b of the product specification:

‘“Vorarlberger Bergkäse” is made from natural raw (cow’s) milk with approximately 50 % FiDM and has a smear-ripened to dried, brownish yellow to brown granular rind. The rounds weigh between 8 kg and 35 kg and have a height of 10-12 cm. The approximately pea-sized round holes are matt to shiny and evenly distributed. The cheese is firm to malleable and ivory-coloured to light yellow. The taste is spicy to sharp. The raw material is milk from cows grazed on alpine pastures and in the valleys suitable for producing hard cheese, whereby no silo is used for feeding. Only natural rennet is used.’

and the additions to point 5b

‘Strict compliance with the feeding rules (see annex), the small-scale alpine dairies, the careful manual ripening of and attention given to “Vorarlberger Bergkäse”, the traditional processing of silo-free and natural raw milk and the cheesemakers’ skills are without doubt the most significant distinguishing features.

Only holdings with purely extensive grassland management – without production of or feeding with silage – are authorised to supply milk. Mixed farms (holdings which feed young cattle with silage) are not permitted to supply milk. The milk is supplied at least once a day and processed directly at the dairy.

The fact that the cheese is produced on small-scale holdings ensures the maintenance of artisanal production and careful handling of the cheese. It also results in the special quality and long shelf life of “Vorarlberger Bergkäse”.’

have been reworded as follows:

4.2.   Description

4.2.1.   General

‘Vorarlberger Bergkäse’ is a hard cheese made from silo-free, natural alpine or valley raw cow’s milk. Farms which feed young cattle with silage (mixed farms) are not allowed to supply milk.

The cheese rounds weigh between 7 kg and 40 kg, have a height of 8-12 cm and are matured for at least 3 months.

4.2.2.   Properties

The cheese has a smear-ripened to dried, brownish yellow to brown granular rind and a firm to smooth texture. Its colour is ivory-coloured to pale yellow. When sliced, the cheese reveals evenly but sparsely distributed, roughly pea-sized, matt to shiny round holes. Small cracks (of 0.5-1 cm in length) may form in the cheese. The taste is spicy, becoming sharp with increasing age. Depending on the degree of maturation, the characteristics described may be more or less pronounced, without affecting or altering the overall image of ‘Vorarlberger Bergkäse’ PDO.

‘Vorarlberger Bergkäse’ can be marketed in portions of different sizes.

Reasons

Comments not relating to the description of the product have been set out in more detail in the points ‘Link with the geographical area’ and ‘Production method’, now provided for that purpose.

The tolerance ranges for the weight and height of cheese rounds have been increased as a result of the loss of ripeness caused by the longer storage of the cheese and for reasons of the economic viability of small holdings. For logistical reasons, small holdings require cheeses to be heavier. The words ‘approximately 50 % FiDM’ have been deleted without being replaced because they are superfluous in the light of existing legal requirements. The wording, part of which comes from the specification and part of which has been added, has been made more precise (e.g. regarding the minimum maturation period) in order to clarify and improve the completeness of the product description, thereby providing the inspection body with more precise and reliable product parameters with which to ensure the quality of the product.

2.   Proof of origin

Proof of origin

The previous comments in the specification relating to the history of the product under point 5(d) (Proof of origin), which were to be presented in this point at the time of recognition of the designation in question, and the additions made to that point have now been moved to point 4.6. (Link with the geographical area) (see the text of that point). In their place, sector-specific provisions on ensuring traceability have been included under point 4.4 (Proof of origin) of the new specification:

‘The applicant association keeps a register of producers in which each milk processor producing “Vorarlberger Bergkäse” in the geographical area is listed, together with the name of the holding and the contact address, irrespective of whether they are members of the association. The milk processor has to submit a specific application to the applicant association in order to be included in this register.

A milk supply contract and a milk supply order are concluded between the milk producer and the milk processor. These contracts regulate the quality of the raw material (silo-free milk), the catchment area and the documentation relating to supplies of milk to the milk processor.

Milk producers and milk processors must ensure that the raw milk for further processing into “Vorarlberger Bergkäse” and the final product itself are collected, stored and processed separately from other milk stocks or conventional cheese varieties.

Milk producers are required to record the quantities of milk they produce, with a breakdown of the quantity of milk used for the production of “Vorarlberger Bergkäse”. Milk processors must keep clear records of the quantities of milk purchased and their origin. Further transport from one milk processor to another within the defined geographical area is permitted, and the quantity involved is recorded.

For the purposes of the traceability of “Vorarlberger Bergkäse” across the supply chains, a casein mark containing a serial number is issued by the applicant association at the request of milk processors. The casein mark to be used comprises the following text:

G.U.-VBG

BERGKAESE

XXXXXX

with a serial number. The applicant association is responsible for administering and allocating the serial number.

Before pressing, the cheese is identified by means of a casein mark with a unique serial number, which must not be removable from the cheese round. For the purposes of internal traceability, the date of production or a batch number is also indicated.

The daily production report records the date of production, the quantity of milk processed, the serial number of the casein mark, the heating temperature and the number of cheese rounds. Compliance with the maturation period can be traced using the record in the milk processing plant. The cheese may also be matured and stored outside the milk processing plant in ripening centres situated in the defined area.

When selling “Vorarlberger Bergkäse”, the milk processor must keep records allowing traceability (e.g. delivery notes).’

Reasons

Since the specification has hitherto not contained any rules on proof of origin, it is considered appropriate to include information on the traceability of the product in point 4.4 (Proof of origin) of the product specification. It now contains provisions for ensuring traceability. In addition, some text has also been moved from the original point 5(h) (Labelling) to point 4.4 (Proof of origin).

3.   Geographical area

Geographical area

Point 5(c) (Geographical area) of the original product specification

The region of Walgau has been added. The remaining text has been reduced to the information necessary for the geographical area. The spelling ‘Laiblachtal’ has been changed to ‘Leiblachtal’.

Furthermore, the maps of Vorarlberg and Austria additionally submitted in in point 5(c) (Geographical area) of the original specification have been replaced by a new map.

Point 5c of the product specification:

‘“Vorarlberger Bergkäse” is produced exclusively by producers or processors and farmers in the Bregenzerwald, Kleinwalsertal, Großwalsertal, Laiblachtal (Pfanderstock) and Rheintal regions from raw milk produced in Vorarlberg.’

and the maps of Vorarlberg and Austria submitted additionally to point 5c

Image 1

have been reworded to read as follows:

‘4.3.   Geographical area

“Vorarlberger Bergkäse” is produced from raw milk produced in Vorarlberg in the following regions in the province of Vorarlberg: Bregenzerwald, Kleinwalsertal, Großwalsertal, Leiblachtal (Pfänderstock), Walgau and Rheintal.

Map of the demarcated geographical area (shaded area):

Image 2
  ’

Reasons

The Walgau region has been added because it is adjacent to the demarcated area as described hitherto and is subject to the same geological, biological and cultural conditions meeting the criteria of the specification. The remaining text has been reduced to the information necessary for the geographical area. The typographical error ‘Laiblachtal’ has been corrected. The correct name of the region is ‘Leiblachtal’. In addition, the map of ‘Tyrol/Vorarlberg’ in the product specification has been replaced by a new map of the demarcated geographical area. The new map is clearer and presents the area in more detail on the basis of the added shading.

4.   Method of production

Method of production

The original text of point 5(e) (Method of production) of the product specification has been worded more precisely and divided into points 4.5.1 (Raw material – milk), 4.5.2 (Production) and 4.5.3 (Expertise – knowledge of production).

The processing method has also been defined more precisely. In addition, the traditional production method has been described in more detail in point 4.5.3 (Expertise – knowledge of production).

Point 5e of the product specification reads as follows:

‘Vorarlberger Bergkäse’ is a typical traditional product.

An essential component of the production process is compliance with strict milk production criteria (quality guidelines for milk producers).

In particular:

| — | only holdings with purely extensive grassland management – without production of or feeding with silage – are authorised to supply milk, or only milk from such farms may be used for the production of ‘Vorarlberger Bergkäse’. |
| --- | --- |

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only holdings with purely extensive grassland management – without production of or feeding with silage – are authorised to supply milk, or only milk from such farms may be used for the production of ‘Vorarlberger Bergkäse’.

| — | The milk is delivered to the cheese dairy at least once a day and is directly processed there (no further transport from one dairy to another). |
| --- | --- |

—

The milk is delivered to the cheese dairy at least once a day and is directly processed there (no further transport from one dairy to another).

Actual production:

| — | The raw milk supplied (not thermised, pasteurised or sterilised by centrifugation) is partially skimmed (to a fat content of approximately 3,3 %). |
| --- | --- |

—

The raw milk supplied (not thermised, pasteurised or sterilised by centrifugation) is partially skimmed (to a fat content of approximately 3,3 %).

| — | It is curdled with calf rennet and the farm’s own whey and lactic acid culture (for which the experience of the cheesemaker is crucial to the assessment and cultivation of this culture). As a result of the use of whey cultures, ‘Vorarlberger Bergkäse’ is very different to other similar products. |
| --- | --- |

—

It is curdled with calf rennet and the farm’s own whey and lactic acid culture (for which the experience of the cheesemaker is crucial to the assessment and cultivation of this culture). As a result of the use of whey cultures, ‘Vorarlberger Bergkäse’ is very different to other similar products.

| — | The curd is then heated to approximately 51-52,5 °C and pressed. |
| --- | --- |

—

The curd is then heated to approximately 51-52,5 °C and pressed.

| — | The cheese rounds are then placed in a brine bath for 2-3 days (salt content approx. 20 %) and then matured in cellars at a temperature of between 12 °C and 15 °C and a relative humidity of between 90 % and 95 %. In so doing, the cheeses are regularly treated with brine to ensure the typical rind formation and develop the taste (i.e. they are brushed or rubbed with salt water (salt content approximately 20 %, pH of 5,25) twice a week). |
| --- | --- |

—

The cheese rounds are then placed in a brine bath for 2-3 days (salt content approx. 20 %) and then matured in cellars at a temperature of between 12 °C and 15 °C and a relative humidity of between 90 % and 95 %. In so doing, the cheeses are regularly treated with brine to ensure the typical rind formation and develop the taste (i.e. they are brushed or rubbed with salt water (salt content approximately 20 %, pH of 5,25) twice a week).

| — | ‘Vorarlberger Bergkäse’ is first ready for consumption at an age of 3 to 6 months (depending on the degree of ripeness, its characteristics may vary somewhat: small cracks in the cheese (0,5-1 cm long), fewer holes, pronounced taste). |
| --- | --- |

—

‘Vorarlberger Bergkäse’ is first ready for consumption at an age of 3 to 6 months (depending on the degree of ripeness, its characteristics may vary somewhat: small cracks in the cheese (0,5-1 cm long), fewer holes, pronounced taste).

The constant self-monitoring and quality assurance of farms ensures the high quality of the raw milk and the production of ‘Vorarlberger Bergkäse’. Compliance with quality assurance is checked by the ‘Qualitätsmanagementverein für Lebensmittel aus Vorarlberg’ [Quality Management Association for Food from Vorarlberg]. Controls on farm and staff hygiene and animal health are required by law.’;

has been reworded to read as follows:

‘4.5.1.   Raw material (milk)

Raw cow’s milk is used in the production of “Vorarlberger Bergkäse”. Only milk from Vorarlberg is permitted. Thermised or pasteurised milk or milk sterilised by centrifugation must not be used for the production of “Vorarlberger Bergkäse”.

The milk used for “Vorarlberger Bergkäse” is characterised by the pastures of the Province of Vorarlberg, with their fine grasses and herbs. Cows eat the grasses and herbs either fresh as green forage or dried as hay. Feeding with fermented feed or silage is expressly prohibited.

The use of crushed grain as a compensatory and complementary feed from other areas is permitted up to a proportion of 30 % of dry matter annually.

Crushed grain may be bought from other areas since the geographical area, a typical mountain region characterised by grassland and a shallow humus layer, is not well suited to growing crops. This means that almost no cereals or similar crops are grown or produced in the area, so they have to be bought in from other areas. The percentage of fodder from the geographical area must therefore not be less than 70 % of the total dry matter fed annually to the lactating cows. The addition of crushed grain originating elsewhere is permitted up to proportion of 30 % of dry matter of the respective ration.’

4.5.2.   Production

The raw milk is first partially skimmed and curdled with calf rennet and a whey and/or lactic acid bacteria culture. Traditional lactic acid bacteria from wild cultures now form the basis of the stock culture for farm cultures, which continue to be cultivated on the farm. The addition of preservatives, stabilisers and chemically produced additives is not permitted. The thickened (coagulated) milk is then cut to the desired size using a curd cutter. The next stage of cheese formation then takes place: the curds develop further and syneresis occurs (whereby the whey separates from the curds). The curds are heated to between 51 °C and to 54 °C and are then transferred to moulds and pressed. Depending on the desired cheese size, the rounds weigh between 7 kg and 40 kg before being soaked in brine and are 8 cm to 12 cm in height. The cheeses are then placed in a brine bath with a salt content of at least 20 Bé° for 2 to 3 days so that the cheese absorbs salt, the rind is formed and the cheese’s structure develops, resulting in the cheese being sealed on the outside while ripening thoroughly and evenly on the inside. This leads to the homogeneous, compact consistency of ‘Vorarlberger Bergkäse’. The cheeses are then matured for at least 3 months, depending on the nature of the rind and the milk processor’s experience, at a temperature of between 10 °C and 15 °C and a humidity of more than 80 %. During ripening, the cheeses are regularly treated (brushed or rubbed) with salt water (salt content up to 20 Bé°) at least twice a week to ensure the typical rind formation and develop the taste. After the minimum maturation period, ‘Vorarlberger Bergkäse’ cheese is ready for consumption.

4.5.3.   Know-how – knowledge of production

The quality of ‘Vorarlberger Bergkäse’ is due in particular to the experience of local milk processors in managing production and cheese ripening.

The art of cheesemaking is based on the know-how of the milk processors involved in production in different ways depending on their individual role in the process, whereby the typical quality of ‘Vorarlberger Bergkäse’ is achieved.

This starts with the use and cultivation of lactic acid bacteria cultures. For example, determining the composition of the lactic acid bacteria culture, temperature, rest periods, quantities and ratio added and storage conditions stems from the milk processor’s experience.

One particular potential impact of their experience is the specific storage and maturation of the milk in a manner propitious to the formation of lactic acid bacteria which significantly improve the cheese’s characteristics in terms of shelf life, smell and taste. The quantity of calf rennet, the timing and manner of cutting the curdled (coagulated) milk and the size of the curds, the subsequent development of the cheese and the heating of the curd/whey mixture result from the cheesemaker’s specific experience, and account for the quality of ‘Vorarlberger Bergkäse’.

The cheesemaker must monitor each stage of cheese production very closely and identify the right time for each processing stage. For example, the careful heating of ‘Vorarlberger Bergkäse’ to 51-54 °C after cutting the coagulated milk is an important prerequisite for the long shelf life of the cheese. At the same time, the milk must be handled carefully to ensure that the aromatic and microbiological characteristics and components and thus the specific qualities of the milk are retained. In addition, the naturally changing feeding conditions on the mountain pastures mean that the milk does not have any standard characteristics, but rather that its quality (in terms of protein content or other milk composition, for example) fluctuates. Their vast experience allows the makers of ‘Vorarlberger Bergkäse’ to amply compensate for these natural fluctuations.

The cheesemaker’s careful handling of all stages in the process is crucial to the rest of the maturing process and thus the quality of the end product. During maturing, particular attention must also be paid to careful handling of the cheese. As a result of their experience, the cheesemaker instinctively knows when the cheese has to be turned, brushed and rubbed, and therefore has a significant impact on the quality of the cheese.

Regular meetings of managers of milk processors and/or cheesemakers, at which they share the knowledge they have gained, give rise to a constant process of training, helping to maintain the quality and tradition of ‘Vorarlberger Bergkäse’.

Reasons

Changes have been made to the production process with the aim of ensuring the unmistakeable quality of ‘Vorarlberger Bergkäse’, which is based, in particular, on the producers’ knowledge of the traditional production method. Together with the – now amended – wording already contained in the original specification, this traditional production method is described in more detail, in particular by defining the processing method more precisely. The words ‘at a fat content of 3,3 %’ have been deleted without replacement because they are unnecessary in the light of existing legal requirements.

The individual amendments relate to the following points:

| — | Raw material – milk |
| --- | --- |

—

Raw material – milk

Raw material – milk

In order to ensure a balanced supply of nutrients necessary for animal welfare, independently of exceptional climatic conditions, such as droughts, it has been made possible to purchase crushed grain and use it as compensatory and complementary feed up to a proportion of 30 % of dry matter annually. Supplementary feed in the form of crushed grain up to a proportion of 30 % is also necessary for the welfare of animals in order to ensure adequate feeding during periods of high milk yield. The above derogation for feed supplements does not affect the high and constant quality of the milk as most of the roughage must come from the demarcated area.

Further transport from one dairy to another within the defined area is to be permitted in future since, given the current state of technology, this no longer affects quality. Moreover, the daily delivery of milk is not a decisive quality parameter given the current state of technology, and for this reason this text has been deleted from the original specification. The transport of milk to another contracting party must also be documented. The Quality guidelines for milk producers contained as an annex to the specification have been deleted, as the method of production is presented in a more detailed and comprehensive manner and the quality assessment in now described under point 4.7 (Control). Moreover, the Quality Management Association for Food from Vorarlberg has been wound up.

Quality guidelines for milk producers

| — | Production |
| --- | --- |

—

Production

Production

The production of ‘Vorarlberger Bergkäse’ is described in detailed steps, from the processing of the raw milk to the stage of ripening during air-drying. The technical parameters to be observed in order to ensure quality are cited.

The curd can now be heated to between 51 °C and 54 °C (instead of between 51,5 °C and 52,5 °C as before). A broader range of heating temperatures has been permitted because it is not possible, in the case of manual heating, to set a precise temperature, meaning that a wider tolerance is required. The new tolerance range for the heating temperature does not have a negative impact on the quality of the product. The addition of preservatives, stabilisers and chemically produced additives is still not permitted. This has been made even clearer by means of a more precise wording.

As regards the farm’s own whey or lactic acid cultures, it has been made clear that the historical base culture is nowadays produced centrally and is then cultivated internally for further use in the production of ‘Vorarlberger Bergkäse’. The experience of milk processors plays a crucial role in this respect.

The salt content has been clarified and adapted to practically verifiable criteria using degrees Baumé (°Bé) as the unit of measure. The pH of the salt bath originally contained in the specification is not relevant in practice owing to the technical difficulty of monitoring, and has therefore been replaced by degrees Baumé (°Bé) as the unit of measure.

As a result of technological progress, ripening need no longer take place in the cheesemaker’s own ripening cellars, but can also be carried out in external cellars located in the defined geographical area, in which conditions for regulating the parameters relevant to control are also optimal.

Given the different characteristics of ripening cellars and the tendency in the market quality requirements towards longer cheese ripening times, it has been necessary to adjust the temperature range from 12-15 °C to 10-15 °C and the humidity to over 80 %. The special expertise of the cheese cellar manager ensures that the original quality of ‘Vorarlberger Bergkäse’ is preserved.

The formation of the rind typical of ‘Vorarlberger Bergkäse’ and the associated quality of the cheese have been further clarified, and reference has been made to the management by the cheesemaker and the ripening climate.

| — | Expertise – knowledge of production |
| --- | --- |

—

Expertise – knowledge of production

Expertise – knowledge of production

As the existing specification did not contain any key observations on the traditional knowledge of the producers, the specification has been made more specific in that regard, and descriptions have been provided of the specialists’ credentials. There is also a description of the ongoing activities aimed at passing on the tradition so as to ensure quality, as a result of which the loss or dilution of expertise can be effectively halted and traditional knowledge of the product maintained. The Quality Management Association for Food from Vorarlberg has been wound up. The applicant group is now responsible for ongoing training and all exchange of information. Raw material quality and quality management at the processing plant are regulated by legislation at national and EU level and monitored accordingly.

5.   Link with the geographical area

Link with the geographical area

The information previously included under points 5(d) (Proof of origin) and 5(f) (Link) of the original product specification and the additions made to both points have been summarised in point 4.6 (Link with the geographical area).

Both the production volume and the bibliography regarding the historical development of cheese have been deleted.

Reasons

The specification has been adapted to the requirements of Regulation (EU) No 1151/2012 in that the historical observations, such as documentary evidence and old traditions regarding ‘Vorarlberger Bergkäse’, which were originally described in the section on proof of origin, have been moved to point 4.6 (Link with the geographical area).

The effects of climatic and human factors in the geographical area are comprehensively described, whereby a detailed description has been provided of the specific expertise of the regional producers, which previously was only touched on in the specification, such as traditional knowledge of special storage techniques and the high level of expertise regarding production techniques and maturation management, which is crucial in bringing out the cheese’s organoleptic properties.

The loss of production volume is due to the ongoing change in the quantities produced.

The historical development of cheese is now described in detail in point 4.6 (Link with the geographical area). The bibliography regarding the historical development of cheese thus became superfluous and has therefore been deleted, in particular for reasons of better readability.

6.   Labelling

Labelling

The original text of point 5(h) (Labelling) of the product specification and the additions made to it have now been moved to point 4.4 (Proof of origin) and adapted to the current documentation requirements.

For example, requirements in the original specification (regarding the affixing on the product of the date of production and the holding number) have become unnecessary as a result of the documentation that must be provided for the purposes of proof of origin. The casein mark to be used has been clarified. The affixing of this mark to the packaging of cheese portions has become unnecessary because batch traceability is guaranteed in the case of portions.

The rules on private labels set out in point 5(h) (Labelling) of the original product specification have been moved to point 4.8 (Labelling).

‘The use of private labels is permitted. The private label must not be such as to mislead the consumer or damage the reputation of the PDO.’

Reasons

Requirements concerning the management of private labels have been clarified and expanded. This will continue to be allowed.

7.   Editorial amendments

Editorial amendments

7.1.   The name and details of the competent authority of the Member State have been updated.

7.2.   The name and address of the applicant group have been updated.

Reasons

ARGE Milch Vorarlberg is the legal successor of the original applicant group with regard to all rights and obligations arising from the protected designation of origin ‘Vorarlberger Bergkäse’. The information on the competent authority has been updated.

7.3.   Inspection body

Inspection body

The section containing the contact details of the inspection body has been amended because that body is now a private company, namely Lacon GmbH.

7.4.   Changes to the layout/presentation of the product specification

Changes to the layout/presentation of the product specification

Renumbering and amendment of some of the titles to make the information clearer and more precise.

7.5.   National requirements

National requirements

The heading ‘National requirements’ has been deleted without being replaced since these are unnecessary in the light of the regulatory requirements.

SINGLE DOCUMENT

‘Vorarlberger Bergkäse’

‘Vorarlberger Bergkäse’

EU No: PDO-AT-1419-AM01 – 5.4.2022

EU No: PDO-AT-1419-AM01 – 5.4.2022

PDO (X) PGI ()

PDO (X) PGI ()

1.   Name(s) [of PDO or PGI]

Name(s) [of PDO or PGI]

‘Vorarlberger Bergkäse’

2.   Member State or Third Country

Member State or Third Country

Austria

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Type of product [listed in Annex XI]

Class 1.3. Cheeses

3.2.   Description of product to which the name in (1) applies

Description of product to which the name in (1) applies

‘Vorarlberger Bergkäse’ is a hard cheese made from silo-free, natural alpine or valley raw cow’s milk. Farms which feed young cattle with silage (mixed farms) are not allowed to supply the milk used. The cheese rounds weigh between 7 kg and 40 kg, have a height of 8-12 cm and are matured for at least 3 months.

The cheese has a smear-ripened to dried, brownish yellow to brown granular rind and a firm to smooth texture. Its colour is ivory-coloured to pale yellow. When sliced, the cheese reveals evenly but sparsely distributed, roughly pea-sized, matt to shiny round holes. Small cracks (0.5-1 cm in length) may form in the cheese. The taste is spicy, becoming sharp with increasing age.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

Only milk from farms with grassland management – without production of or feeding with silage – may be used to produce ‘Vorarlberger Bergkäse’.

The use of crushed grain as a compensatory and complementary feed from other areas is permitted up to a proportion of 30 % of dry matter annually.

Crushed grain may be bought from other areas since the geographical area, a typical mountain region characterised by grassland and a shallow humus layer, is not well suited to growing crops. This means that almost no cereals or similar crops are grown or produced in the area, so they have to be bought in from other areas.

The percentage of fodder from the geographical area must therefore not be less than 70 % of the total dry matter fed annually to the lactating cows. The addition of crushed grain originating elsewhere is permitted up to proportion of 30 % of dry matter of the respective ration.

3.4.   Specific steps in production that must take place in the defined geographical area

Specific steps in production that must take place in the defined geographical area

The raw material must be produced, processed and matured in the defined area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

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3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The cheeses must be identified with a casein mark bearing a serial number. The applicant association is responsible for administering and allocating the serial number.

4.   Concise definition of the geographical area

Concise definition of the geographical area

‘Vorarlberger Bergkäse’ is made from raw milk produced in Vorarlberg in the following regions of the province: Bregenzerwald, Kleinwalsertal, Großwalsertal, Leiblachtal (Pfänderstock), Walgau and Rheintal.

5.   Link with the geographical area

Link with the geographical area

‘Vorarlberger Bergkäse’ is a product that has been produced and consumed in what is now the province of Vorarlberg for many hundreds of years. Originally, and for centuries, cheese was produced primarily for own consumption and regional marketing.

Regional conditions, such as altitude, climate, flora and fauna and the small-scale structure of the farms, led in the middle of the 18th century to the development of fat cheese production involving specific cheese-making techniques. This gave rise to a longer shelf life and better added value.

The technical knowledge and skills of cheese production accumulated in the demarcated geographical area (production technology, maturing, feeding of animals and milk processing) were passed on from generation to generation. Around 1890 the establishment of associations gave rise to enhanced knowledge pooling and dissemination. These associations were subsequently replaced by cooperatives, which exist to this day.

Targeted storage and maturation of the milk favoured lactic acid bacteria, which significantly improved the characteristics of the cheese in terms of shelf life, smell and taste. Traditional lactic acid bacteria from wild cultures now form the basis of the stock culture for farm cultures, which continue to be cultivated on the farm. The use of calf rennet, the timing and manner of cutting the coagulated milk and the size of the curds, the development of the cheese and the heating of the curd/whey mixture are the result of the specific experience of the cheesemaker and account for the quality of ‘Vorarlberger Bergkäse’. This knowledge and these skills have been further developed and serve to this day as a basis for the production of ‘Vorarlberger Bergkäse’.

Reference to publication of the product specification

Reference to publication of the product specification

https://www.patentamt.at/herkunftsangaben/vorarlbergerbergkaese/

It can also be accessed directly via the Austrian Patent Office’s website (www.patentamt.at) by navigating to the following: ‘Trademarks / Geographical indications / List of Austrian geographical indications’. The text appears under the name of the quality designation.

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(1)  OJ L 343, 14.12.2012, p. 1.

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