# C_2023156EN.01003501.xml

| 3.5.2023 | EN | Official Journal of the European Union | C 156/35 |
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3.5.2023

EN

Official Journal of the European Union

C 156/35

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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 156/07)

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 Alpkäse’

EU No: PDO-AT-1413-AM01 – 5.4.2022

PDO (X) PGI ()

1.   Applicant group and legitimate interest

Vorarlberger Alpwirtschaftsverein, Montfortstr. 9, 6900 Bregenz, Austria

Tel. +43 5574400350

Fax +43 5574400600

Email: fritz.metzler@lk-vbg.at

The association’s original address has changed and has now been corrected accordingly. The applicant represents the interests of the producers of ‘Vorarlberger Alpkäse’ 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 |
| --- | --- |

☒

Description of product

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

☒

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

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

☒

Method of production

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

☒

Link with the geographical area

| ☒ | Labelling |
| --- | --- |

☒

Labelling

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

☒

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 the ‘Vorarlberger Alpkäse’ 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 Alpkäse’ PDO.

More specifically, these amendments concern:

1.   Description of the product

The text under point 5(b) (Description) of the product specification has 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 40 kg (instead of 35 kg) and the minimum ripening period has been specified as being 3 months (instead of 3-6 months).

Point 5b of the product specification:

‘Hard cheese made from natural raw milk (not thermised, not sterilised by centrifugation, not pasteurised, without preservatives or stabilisers, without chemical additives, without genetically engineered rennet) obtained from cattle having grazed on alps or alpine pastures, with a dried, granular, brownish yellow to brown rind. The cheese is firm to malleable, ivory-coloured, and generally contains round, pea-sized holes. The FiDM content is more than 45 %. The rounds weigh up to 35 kg. The taste is mild and aromatic and becomes sharp with increasing age.

The minimum maturation period is 3 to 6 months, with possible divergent properties (no cracks, smaller holes).’

has been reworded as follows:

4.2.   Description

4.2.1   General

‘Voralberger Alpkäse’ is a hard cheese produced on alps and alpine pastures in the defined area using untreated, silo-free alpine raw cow’s milk suitable for the production of hard cheese. The individual cheese rounds weigh up to a maximum of 40 kg and are matured for at least 3 months.

4.2.2   Properties

The cheese has a dried, brownish yellow to brown granular rind and a firm to smooth texture. It is ivory-coloured. When sliced, the cheese reveals evenly but sparsely distributed, roughly pea-sized, matt to shiny round holes. Generally the holes are round and pea-sized. Its taste is mild and becomes sharp with increasing age.

Depending on the degree of ripeness, the characteristics described may be more or less pronounced, without affecting or altering the overall image of ‘Vorarlberger Alpkäse’.

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

Reasons

The words ‘more than 45 % FiDM’ have been deleted without replacement because they are unnecessary 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 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. The minimum maturity period has also been defined more precisely and has thus been clarified.

The market and sales situation, with the trend towards cheeses which have been ripened for longer, requires a greater tolerance in terms of the height of the mould and weight of individual cheese rounds. The weight has therefore been increased to a maximum of 40 kg. This change has no adverse effects or influence on the quality of ‘Vorarlberger Alpkäse’.

2.   Proof of origin

Proof of origin

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

‘The applicant association keeps a register of producers in which each Sennalpe (alpine cabin) at which “Vorarlberger Alpkäse” is produced in the geographical area is listed, together with the name of the alp and the contact address The Sennalpe has to submit a specific application to the applicant association in order to be included in this register.

Further transport of the milk used from one approved alpine cheese dairy to another within the defined area is permitted. In order to ensure traceability, the quantity of milk transported must be documented by means of a delivery note.

To ensure the traceability of “Vorarlberger Alpkäse” beyond supply chains, a casein mark is issued by the applicant association upon request. This contains a serial number.

The casein mark to be used comprises the following text:

“G.U.-VBG

ALPKAESE

XXXXXX”

For each cheese round produced, the Sennalpe must affix the casein mark containing the serial number before the cheese is pressed and record it in the daily production report. The daily production report also documents the date of production, the quantity of milk processed, the heating temperature and the number of cheeses produced that day. Compliance with the maturation period can be traced through the production records/batch. The cheese can also be matured and stored in regional ripening cellars at lower altitudes in the defined area.

When selling “Vorarlberger Alpkäse”, the Sennalpe must keep records allowing traceability (e.g. delivery notes/batches).’

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. This 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. The further transport of the milk used from one approved alpine cheese 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 and ensures the production of ‘Vorarlberger Alpkäse’ PDO. This has become necessary owing to the increasing difficulty of finding staff given the enormous intensity of work and the associated uncertainty of maintaining alpine cheese production on our alps. The quantity of milk transported must be documented.

3.   Geographical area

Geographical area

Point 5c of the product specification:

‘Areas comprising alps and alpine pastures in the Austrian province of Vorarlberg. The officially recognised alpine farms are located at altitudes of between 1 000 m and 1 800 m above sea level and are operated only during the summer months in the context of alpine transhumance.’

and the additionally submitted map of Austria

have been amended to read as follows:

4.3.   Geographical area

‘Vorarlberger Alpkäse’ is produced in the province of Vorarlberg at altitudes of between 1 000 m and 1 800 m above sea level. The officially recognised alpine farms are operated only during the summer months in the context of alpine transhumance.’

Elevation map of the demarcated geographical area:

Reasons

The text has been reduced. The requirement in the specification concerning officially recognised alpine farms is set out in point 4.5 (Method of production) (specifically point 4.5.1 (Raw material – milk)). A new map of the demarcated geographical area has also been added. The map now also contains information on the altitude above sea level. This does not alter the demarcation of the geographical area.

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).

Point 5e of the product specification:

‘The silage-free raw milk suitable for the production of hard cheese obtained on the Alps from officially controlled cow herds, which is not thermised, pasteurised or sterilised by centrifugation, is processed on-site without transport or intermediate storage. The milk obtained in the evening is immediately transferred into smaller containers (wooden milk pans or vats) to enable the cream to rise. On the following day, cream (alpine butter) is manually skimmed off in order to achieve the desired fat content of the product. This matured and skimmed milk is then mixed together with the whole milk obtained in the morning, lactic acid / bacteria cultures and alpine cheese rennets in alpine (copper) boilers. The curds are removed manually using cheese cloths and without the use of machinery. The curds are heated to 51,5 °C to 52,5 °C, pressed and regularly treated with brine for good rind formation. Cheese production takes place solely during the summer grazing of the cattle (which are fed solely by being grazed on alpine pastures). Given the short alpine grazing period (3-4 months), the product is available only seasonally and in limited quantities.

The addition of milk from valley farms in any form whatsoever is prohibited.

National rules are in place with regard to animal husbandry and health and farm and staff hygiene. Quality assurance is provided by means of inspections and staff and hygiene training.’

has been amended to read as follows:

4.5.1.   Raw material (milk)

‘Vorarlberger Alpkäse’ is produced solely from raw alpine cow’s milk during summer grazing on the Alps. Other than in exceptional cases (e.g. disease, snowfall or oestrus), grazing must occur on a daily basis during the summer months. Cattle must not be driven to pastures outside the area of the Sennalpe. Only cow’s milk from officially recognised farms situated on alps or alpine pastures located in the defined geographical area is permitted. Thermised or pasteurised milk or milk sterilised by centrifugation must not be used for the production of ‘Vorarlberger Alpkäse’. The addition of milk from valley farms in any form is prohibited. The milk used for ‘Vorarlberger Alpkäse’ is characterised by the pastures of the defined geographical area, with its 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 20 % 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 80 % of the total dry matter fed annually to the lactating cows. The addition of crushed grain originating elsewhere is permitted up to a proportion of 20 % of dry matter of the respective ration.

4.5.2.   Production

Only silo-free, non-thermised, unpasteurised raw milk that has not been sterilised by centrifugation may be used. The addition of preservatives, stabilisers, chemically produced additives and genetically modified rennets is not permitted.

The raw milk is first partially skimmed and pre-ripened with a whey and/or lactic acid bacteria culture. Traditional lactic acid bacteria originally isolated and propagated from wild cultures now form the basis of the stock culture for the farm cultures used on the farm. This matured and skimmed milk is then mixed together with the raw milk obtained in the morning, lactic acid bacteria cultures and alpine cheese rennets in alpine (copper) boilers. Curds are removed using cheese cloths or by transferring the curd/whey mixture into cheese moulds. 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.

The maximum weight of the cheeses is 40 kg, depending on the size of the cheese round. The cheeses are then placed in a brine bath with a salt content of approximately 20 Bé° 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 Alpkäse’. 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 17 °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°) up to three times a week to ensure the typical rind formation and develop the taste. After the minimum ripening period, ‘Vorarlberger Alpkäse’ cheese is ready for consumption.

4.5.3.   Know-how – knowledge of production

The quality of ‘Vorarlberger Alpkäse’ is due in particular to the experience of local cheesemakers 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 Alpkäse’ is achieved. This starts with the use of lactic acid bacteria cultures. For example, determining the composition of the lactic acid bacteria culture, temperature, rest period, quantity and ratio added and storage conditions stems from the milk processor’s experience. One particular feature of their experience is the specific storage and maturation of the raw 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 use of calf rennet, the timing and manner of cutting the thickened (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 cheesemakers and are of particular importance to the quality of the ‘Vorarlberger Alpkäse’.

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 Alpkäse’ at 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 a large part of 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 alpine 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 Alpkäse’ to amply compensate for these natural fluctuations. Their careful handling of all these stages in the process is crucial to the rest of the maturing process and thus to the quality of the end product. During maturing, particular attention must be paid to careful handling of the cheese. As a result of their experience, the cheesemakers instinctively know when the cheese has to be turned, brushed and rubbed, and they therefore have a significant impact on the quality of the cheese.

Regular meetings of herders and 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 Alpkäse’.

Reasons

Changes have been made to the production process with the aim of ensuring the unmistakeable quality of ‘Vorarlberger Alpkäse’, 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 individual amendments relate to the following points:

| — | Raw material – milk

  Feeding cattle solely by means of grazing is not always sufficient to maintain animal health as increasingly extreme weather events (drought, long periods of rains, etc.) and the associated climate change expose dairy cows in alpine terrain to metabolic stress and reduce the availability of pasture feed. Moreover, the different cow breeds kept on alpine pastures have different energy requirements and therefore need complementary feed for their well-being.
  As a result, 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 20 % of dry matter annually.
  The above derogation for feed supplements does not affect the high and constant quality of the milk as most of the coarse fodder must come from the defined area.
  The requirement in point 5(c) of the product specification concerning officially recognised alpine farms at an altitude of between 1 000 m and 1 800 m has been moved to point 4.5.1 (Raw material – milk) and defined in more detail. The milk may come only from cows from farms situated on alps or alpine pastures which have been issued with an approval number by the competent authority (the Austrian Food Safety Agency). This is justified by the specific hygiene requirements laid down in Regulation (EC) No 853/2004 (the Animal Feed Hygiene Regulation), which holdings producing the cheese are required to comply with. The approved holdings are listed and can be consulted in the Regulation.
  Further transport from one approved alpine 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. The quantity of milk transported must be documented by both alpine dairies by means of a delivery note. |
| --- | --- |

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Raw material – milk

Raw material – milk

Feeding cattle solely by means of grazing is not always sufficient to maintain animal health as increasingly extreme weather events (drought, long periods of rains, etc.) and the associated climate change expose dairy cows in alpine terrain to metabolic stress and reduce the availability of pasture feed. Moreover, the different cow breeds kept on alpine pastures have different energy requirements and therefore need complementary feed for their well-being.

As a result, 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 20 % of dry matter annually.

The above derogation for feed supplements does not affect the high and constant quality of the milk as most of the coarse fodder must come from the defined area.

The requirement in point 5(c) of the product specification concerning officially recognised alpine farms at an altitude of between 1 000 m and 1 800 m has been moved to point 4.5.1 (Raw material – milk) and defined in more detail. The milk may come only from cows from farms situated on alps or alpine pastures which have been issued with an approval number by the competent authority (the Austrian Food Safety Agency). This is justified by the specific hygiene requirements laid down in Regulation (EC) No 853/2004 (the Animal Feed Hygiene Regulation), which holdings producing the cheese are required to comply with. The approved holdings are listed and can be consulted in the Regulation.

Further transport from one approved alpine 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. The quantity of milk transported must be documented by both alpine dairies by means of a delivery note.

| — | Production

  The production of ‘Vorarlberger Alpkäse’ is described in its detailed steps, from the processing of raw milk to the maturing stage during storage, citing the technical parameters to be observed in order to ensure quality.
  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 mother culture is nowadays produced centrally and is then used internally for further use as a farm culture for the production of ‘Vorarlberger Alpkäse’. 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 the Baumé (Bé) scale. The salt content has been specified as being up to 20 °Bé. The formation of the rind typical of ‘Vorarlberger Alpkäse’ 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. |
| --- | --- |

—

Production

Production

The production of ‘Vorarlberger Alpkäse’ is described in its detailed steps, from the processing of raw milk to the maturing stage during storage, citing the technical parameters to be observed in order to ensure quality.

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 mother culture is nowadays produced centrally and is then used internally for further use as a farm culture for the production of ‘Vorarlberger Alpkäse’. 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 the Baumé (Bé) scale. The salt content has been specified as being up to 20 °Bé. The formation of the rind typical of ‘Vorarlberger Alpkäse’ 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

  As the existing specification did not contain any key observations on the traditional knowledge of the producers, it 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. |
| --- | --- |

—

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, it 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.

5.   Link with the geographical area

Link with the geographical area

The information previously included under point 5(d) (Proof of origin) has been moved to point 4.6 (Link with the geographical area).

The information previously included under point 5(f) (Link) has been included under 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.

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 Alpkäse’, which were originally described in the section on proof of origin, have been moved to point 4.6 (Link with the geographical area).

6.   Labelling

Labelling

The original text of point 5(h) (Labelling) of the product specification has 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 name of the alp and/or alpine pasture) have become unnecessary as a result of the documentation that must now 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, however, be such as to mislead the consumer or damage the good reputation of the PDO.’

Reasons

Requirements concerning the management of private labels have been clarified and expanded. Private labels 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 address of the applicant group has been corrected.

Reasons

The address of the applicant group has changed since the designation was protected and has been updated together with the amended details of the competent authority.

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 Alpkäse’

‘Vorarlberger Alpkäse’

EU No: PDO-AT-1413-AM01 – 5.4.2022

EU No: PDO-AT-1413-AM01 – 5.4.2022

PDO (X) PGI ()

PDO (X) PGI ()

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

Name(s) [of PDO or PGI]

‘Vorarlberger Alpkäse’

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

‘Voralberger Alpkäse’ is a hard cheese produced on alps and alpine pastures in the defined area using untreated, silo-free alpine raw cow’s milk suitable for the production of hard cheese. The individual cheese rounds weigh up to a maximum of 40 kg and are matured for at least 3 months.

The cheese has a dried, brownish yellow to brown granular rind and a firm to smooth texture. It is ivory-coloured. When sliced, the cheese reveals evenly but sparsely distributed, roughly pea-sized, matt to shiny round holes. Generally the holes are round and pea-sized. Its taste is mild and becomes sharp with increasing age.

Depending on the degree of ripeness, the characteristics described may be more or less pronounced, without affecting or altering the overall image of ‘Vorarlberger Alpkäse’.

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 of cows from officially recognised holdings on alps or alpine pastures with grassland management may be used to produce ‘Vorarlberger Alpkäse’. The production of and feeding on silage are not permitted.

The use of additional feed in the form of crushed grain is permitted up to a proportion of 20 % of dry matter annually. Crushed grain may also be bought from other areas since the geographical area, a typical mountain region, is not well suited to agricultural production. 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 80 % of the total dry matter fed annually to the lactating cows. The addition of crushed grain originating elsewhere is permitted up to proportion of 20 % 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

---

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 Alpkäse’ is produced in the province of Vorarlberg at altitudes of between 1 000 m and 1 800 m above sea level. The officially recognised alpine farms are operated only during the summer months in the context of alpine transhumance.

5.   Link with the geographical area

Link with the geographical area

The characteristic properties of ‘Vorarlberger Alpkäse’ are attributable to the milk used for production, its ingredients and taste and consistency, as influenced by the alpine flora in Vorarlberg, and to the climatic and human (traditional artisanal production) conditions of the production process. The small-scale Alpsenne holdings have maintained artisanal production and careful handling/maturation of the cheeses to the present day. This results in the special quality and long shelf life of ‘Vorarlberger Alpkäse’.

The milk used for the production of ‘Vorarlberg Alpkäse’ reveals a particular flavour component on account of the alpine vegetation of the production area and the use of predominantly green feed for the animals, which, in conjunction with the traditional artisanal production method, gives the cheese its characteristic properties. Cheese production makes an essential contribution to the maintenance of Vorarlberg mountain farming and is essential for the ecological diversity and stability of Vorarlberg’s alpine cultural landscape.

In Vorarlberg, agriculture is focused exclusively on grassland management. Alpine farms are subject to a strict ban on silage feeding (no fermented feed). It is only by banning silage that it is possible to produce high-quality ‘Vorarlberger Alpkäse’.

‘Vorarlberger Alpkäse’ is a product that has been produced and consumed in the defined area for many hundreds of years. Cheese has been produced in the present-day province of Vorarlberg for all that time. Originally, and for centuries, cheese was produced primarily for own consumption and regional marketing. Alpine cheese production makes an essential contribution to the maintenance of Vorarlberg alpine farming and is essential for the ecological diversity and stability of Vorarlberg’s alpine cultural landscape. In the course of alpine transhumance between valley farms, alpine pastures and alps, the processing of raw milk on the alps is an important economic component of the maintenance of agricultural and dairy farms in Vorarlberg.

Documents show that the region’s traditional cheese-making methods were already being used during the Thirty Years War. This process forms the basis for today’s production process for ‘Vorarlberger Alpkäse’. In the 18th century, much of the alpine milk produced in the summer months in the context of alpine transhumance was already being processed into alpine cheese. The designation ‘Vorarlberger Alpkäse’ has been in use since that time.

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 area (feeding of animals, milk processing, production technology and maturing) were passed on from generation to generation. This knowledge and these skills have been further developed and serve to this day as a basis for the production of ‘Vorarlberger Alpkäse’.

Reference to publication of the product specification

Reference to publication of the product specification

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

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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