# Official Journal C 163/2012

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2012.163.eng |
| --- | --- |
| Official Journal
  of the European Union | C 163 |
| | |
| English edition | Information and Notices | Volume 559 June 2012 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2012.163.eng

Official Journal

of the European Union

C 163

English edition

Information and Notices

Volume 559 June 2012

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2012/C 163/01 | Non-opposition to a notified concentration (Case COMP/M.6585 — CNP Assurances/Swisslife France/JV) (
  1
  ) | 1 |
| 2012/C 163/02 | Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections (
  1
  ) | 2 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2012/C 163/01

Non-opposition to a notified concentration (Case COMP/M.6585 — CNP Assurances/Swisslife France/JV) (
  1
  )

1

1

2012/C 163/02

Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU — Cases where the Commission raises no objections (
  1
  )

1

2

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2012/C 163/03 | Euro exchange rates | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2012/C 163/03

Euro exchange rates

4

| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2012/C 163/04 | Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 5 |

V   Announcements

OTHER ACTS

European Commission

2012/C 163/04

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

5

| | |
| --- | --- |
| | (1)   Text with EEA relevance |

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(1)   Text with EEA relevance

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 9.6.2012 | EN | Official Journal of the European Union | C 163/1 |
| --- | --- | --- | --- |

9.6.2012

EN

Official Journal of the European Union

C 163/1

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Non-opposition to a notified concentration

(Case COMP/M.6585 — CNP Assurances/Swisslife France/JV)

(Text with EEA relevance)

2012/C 163/01

On 25 May 2012, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in French and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32012M6585. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32012M6585. EUR-Lex is the on-line access to the European law.

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| 9.6.2012 | EN | Official Journal of the European Union | C 163/2 |
| --- | --- | --- | --- |

9.6.2012

EN

Official Journal of the European Union

C 163/2

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Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU

Cases where the Commission raises no objections

(Text with EEA relevance)

2012/C 163/02

| Date of adoption of the decision | 7.3.2012 |
| --- | --- |
| Reference number of State Aid | SA.32673 (11/N) |
| Member State | France |
| Region | — |
| Title (and/or name of the beneficiary) | Dispositif de soutien aux exploitations aquacoles et de pêche continentale en difficultés structurelles |
| Legal basis | — | Article L 353-1 du Code Rural de la pêche maritime |

Date of adoption of the decision

7.3.2012

Reference number of State Aid

SA.32673 (11/N)

Member State

France

Region

—

Title (and/or name of the beneficiary)

Dispositif de soutien aux exploitations aquacoles et de pêche continentale en difficultés structurelles

Legal basis

—

Article L 353-1 du Code Rural de la pêche maritime

| — | Articles D 352-15 à 354-45 du Code Rural et de la pêche maritime |
| --- | --- |

—

Articles D 352-15 à 354-45 du Code Rural et de la pêche maritime

| — | Arrêté du 22 janvier 2009 fixant le montant des aides au redressement des exploitations en difficulté |
| --- | --- |

—

Arrêté du 22 janvier 2009 fixant le montant des aides au redressement des exploitations en difficulté

| — | Projet de circulaire DPMA/SDAEP/C2011 — Dispositif Aquadiff «aquaculteurs et pêcheurs professionnels en eau douce en difficulté» |
| --- | --- |

—

Projet de circulaire DPMA/SDAEP/C2011 — Dispositif Aquadiff «aquaculteurs et pêcheurs professionnels en eau douce en difficulté»

| — | Projet de circulaire DPMA/SDAEP/C2011 — Aide à la réinsertion professionnelle en faveur des exploitants en difficulté et congé de formation des chefs d'exploitation ou d'entreprise aquacole ou de pêche professionnelle |
| --- | --- |

—

Projet de circulaire DPMA/SDAEP/C2011 — Aide à la réinsertion professionnelle en faveur des exploitants en difficulté et congé de formation des chefs d'exploitation ou d'entreprise aquacole ou de pêche professionnelle

Type of measure

Aid scheme

Objective

Restructuring and conversion of aquaculture and inland fishing businesses facing difficulties

Form of aid

Direct grant

Budget

EUR 4 039 000 divided into six annual instalments of EUR 670 000

Intensity

| — | Aid for diagnosis: EUR 300 maximum or cost of the service. |
| --- | --- |

—

Aid for diagnosis: EUR 300 maximum or cost of the service.

| — | Aid for recovery: EUR 20 000 maximum for a business with one self-employed work unit, EUR 40 000 for a business with two self-employed work units and EUR 160 000 for a GAEC (Groupement Agricole d'Exploitation en Commun = agricultural groups for joint farming) grouping three businesses, with six self-employed work units and 10 full-time equivalent employees. |
| --- | --- |

—

Aid for recovery: EUR 20 000 maximum for a business with one self-employed work unit, EUR 40 000 for a business with two self-employed work units and EUR 160 000 for a GAEC (Groupement Agricole d'Exploitation en Commun = agricultural groups for joint farming) grouping three businesses, with six self-employed work units and 10 full-time equivalent employees.

| — | Aid for technical and financial monitoring: EUR 600 maximum or cost of the service. |
| --- | --- |

—

Aid for technical and financial monitoring: EUR 600 maximum or cost of the service.

| — | Aid for discontinuing activity: EUR 3 100 per worker (two workers maximum per business and three companies maximum per common grouping of businesses), increased by EUR 1 550 if moving is involved, and the possibility for beneficiaries to enrol in paid professional training lasting six or 12 months. |
| --- | --- |

—

Aid for discontinuing activity: EUR 3 100 per worker (two workers maximum per business and three companies maximum per common grouping of businesses), increased by EUR 1 550 if moving is involved, and the possibility for beneficiaries to enrol in paid professional training lasting six or 12 months.

| — | Paid training leave: 75 % of the SMIC (minimum wage) for a maximum of 12 months. |
| --- | --- |

—

Paid training leave: 75 % of the SMIC (minimum wage) for a maximum of 12 months.

Duration (period)

6 years

Economic sectors

Aquaculture and fresh-water fishing

Name and address of the granting authority

| Ministère de l'agriculture, de l'alimentation, de la pêche, de la ruralité et de l'aménagement du territoire |
| --- |
| 3 Place de Fontenoy |
| 75007 Paris |
| FRANCE |

Ministère de l'agriculture, de l'alimentation, de la pêche, de la ruralité et de l'aménagement du territoire

3 Place de Fontenoy

75007 Paris

FRANCE

Other information

France has undertaken to notify the Commission in advance of the individual cases where the assessor recommends an increase in capacity, leading to an increase in production, in the context of the restructuring.

France has undertaken to submit an annual report on the implementation of the aid scheme in question, including the information listed in point 86(a) to (i) of the Community guidelines on State aid for rescuing and restructuring firms in difficulty (OJ C 244, 1.10.2004, p. 2).

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/state_aids_texts_en.htm

| Date of adoption of the decision | 21.3.2012 |
| --- | --- |
| Reference number of State Aid | SA.34295 (12/N) |
| Member State | France |
| Region | Littoral français |
| Title (and/or name of the beneficiary) | Mesures de soutien accordées aux entreprises ostréicoles touchées par la mortalité des huîtres en 2011 |
| Legal basis | Paragraphe 4.4. des lignes directrices pour l'examen des aides d'Etat dans le secteur de la pêche et de l'aquaculture du 3 avril 2008 |
| Type of measure | Aid scheme |
| Objective | Compensation for losses caused by the excess mortality of cupped oysters in 2011 |
| Form of aid | Compensation for losses, reduction of financial charges, exemption from State fees |
| Budget | EUR 20 million |
| Intensity | 14,7 % |
| Duration (period) | 2012 |
| Economic sectors | Aquaculture, oyster farming |
| Name and address of the granting authority | Ministère de l'agriculture et de la pêche français |
| 78 rue de Varenne |
| 75349 Paris 07 |
| FRANCE |

Date of adoption of the decision

21.3.2012

Reference number of State Aid

SA.34295 (12/N)

Member State

France

Region

Littoral français

Title (and/or name of the beneficiary)

Mesures de soutien accordées aux entreprises ostréicoles touchées par la mortalité des huîtres en 2011

Legal basis

Paragraphe 4.4. des lignes directrices pour l'examen des aides d'Etat dans le secteur de la pêche et de l'aquaculture du 3 avril 2008

Type of measure

Aid scheme

Objective

Compensation for losses caused by the excess mortality of cupped oysters in 2011

Form of aid

Compensation for losses, reduction of financial charges, exemption from State fees

Budget

EUR 20 million

Intensity

14,7 %

Duration (period)

2012

Economic sectors

Aquaculture, oyster farming

Name and address of the granting authority

Ministère de l'agriculture et de la pêche français

78 rue de Varenne

75349 Paris 07

FRANCE

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/state_aids_texts_en.htm

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 9.6.2012 | EN | Official Journal of the European Union | C 163/4 |
| --- | --- | --- | --- |

9.6.2012

EN

Official Journal of the European Union

C 163/4

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Euro exchange rates (1)

8 June 2012

2012/C 163/03

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2468 |
| JPY | Japanese yen | 98,90 |
| DKK | Danish krone | 7,4319 |
| GBP | Pound sterling | 0,80795 |
| SEK | Swedish krona | 8,9781 |
| CHF | Swiss franc | 1,2012 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,5995 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,481 |
| HUF | Hungarian forint | 296,60 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,6973 |
| PLN | Polish zloty | 4,2960 |
| RON | Romanian leu | 4,4648 |
| TRY | Turkish lira | 2,2848 |
| AUD | Australian dollar | 1,2665 |
| CAD | Canadian dollar | 1,2894 |
| HKD | Hong Kong dollar | 9,6723 |
| NZD | New Zealand dollar | 1,6314 |
| SGD | Singapore dollar | 1,6043 |
| KRW | South Korean won | 1 464,58 |
| ZAR | South African rand | 10,5563 |
| CNY | Chinese yuan renminbi | 7,9486 |
| HRK | Croatian kuna | 7,5540 |
| IDR | Indonesian rupiah | 11 806,72 |
| MYR | Malaysian ringgit | 3,9708 |
| PHP | Philippine peso | 53,953 |
| RUB | Russian rouble | 40,8070 |
| THB | Thai baht | 39,524 |
| BRL | Brazilian real | 2,5353 |
| MXN | Mexican peso | 17,6203 |
| INR | Indian rupee | 69,1540 |

Currency

Exchange rate

USD

US dollar

1,2468

JPY

Japanese yen

98,90

DKK

Danish krone

7,4319

GBP

Pound sterling

0,80795

SEK

Swedish krona

8,9781

CHF

Swiss franc

1,2012

ISK

Iceland króna

NOK

Norwegian krone

7,5995

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,481

HUF

Hungarian forint

296,60

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,6973

PLN

Polish zloty

4,2960

RON

Romanian leu

4,4648

TRY

Turkish lira

2,2848

AUD

Australian dollar

1,2665

CAD

Canadian dollar

1,2894

HKD

Hong Kong dollar

9,6723

NZD

New Zealand dollar

1,6314

SGD

Singapore dollar

1,6043

KRW

South Korean won

1 464,58

ZAR

South African rand

10,5563

CNY

Chinese yuan renminbi

7,9486

HRK

Croatian kuna

7,5540

IDR

Indonesian rupiah

11 806,72

MYR

Malaysian ringgit

3,9708

PHP

Philippine peso

53,953

RUB

Russian rouble

40,8070

THB

Thai baht

39,524

BRL

Brazilian real

2,5353

MXN

Mexican peso

17,6203

INR

Indian rupee

69,1540

---

(1)  Source: reference exchange rate published by the ECB.

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V Announcements

OTHER ACTS

European Commission

| 9.6.2012 | EN | Official Journal of the European Union | C 163/5 |
| --- | --- | --- | --- |

9.6.2012

EN

Official Journal of the European Union

C 163/5

---

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 163/04

This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘QUEIJO DE CABRA TRANSMONTANO’

EC No: PT-PDO-0117-0226-10.03.2011

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment:

| — | ☒ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☒ | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — |  | Link |
| — | ☒ | Labelling |
| — |  | National requirements |
| — |  | Other (to be specified) |

—

☒

Name of product

—

☒

Description of product

—

☒

Geographical area

—

☒

Proof of origin

—

☒

Method of production

—



Link

—

☒

Labelling

—



National requirements

—



Other (to be specified)

2.   Type of amendment(s):

| — |  | Amendment to Single Document or Summary Sheet |
| --- | --- | --- |
| — | ☒ | Amendment to Specification of registered PDO or PGI for which neither the Single Document nor Summary has been published |
| — |  | Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—



Amendment to Single Document or Summary Sheet

—

☒

Amendment to Specification of registered PDO or PGI for which neither the Single Document nor Summary has been published

—



Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s):

1.   Name of product

Addition of a second name: ‘Queijo de Cabra Transmontano Velho’ to the existing name ‘Queijo de Cabra Transmontano’.

2.   Extension of the geographical area to include the municipalities of Alijó, Vimioso and Bragança (the civil parishes of Quintela de Lampaças, Santa Comba de Rossas, Failde, Mós, Grijó de Parada, Parada, Pinela, Salsas, Serapicos, Coelhoso, Calvelhe, Paradinha Nova, Macedo do Mato, Iseda and Sendas only).

3.   Definition of the product (cheese): the hardness of the cheese ranges from semi-hard to extra-hard and is not restricted to extra-hard only.

4.   Definition of the product (cheese): deletion of the phrase ‘and by artisanal production’ from the definition.

5.   Curdling must take place within 40 to 60 minutes.

6.   Measurements of the cheese: as well as 12 to 19 cm diameter and 0,6 to 0,9 kg weight, addition of 6 to 12 cm diameter and 0,3 to 0,9 kg weight.

7.   Specifications for ‘Queijo de Cabra Transmontano Velho’

Characteristics of the cheese

Shape: short (flat) cylinder, regular and with no sharply defined edges, produced in two sizes

Diameter: 6 to 12 cm and 12 to 19 cm

Height: 3 to 6 cm

Weight: 0,250 to 0,500 kg and 0,500 to 0,900 kg

Rind: hard to extra-hard, unbroken, well formed, smooth, white or paprika-red in colour

Inside of the cheese

Texture: closed, hard to extra-hard and not buttery

Appearance: little creaminess, a few holes

Colour: white, uniform

Aroma and taste: intense, pleasant aroma; clean taste, usually with a slight tang

Fat — 28 % to 50 %

Moisture — 25 % to 35 %

Ripening

In natural ripening facilities or in a controlled atmosphere

Ambient conditions:

Temperature: 5 to 12 °C

Relative humidity: 70 % to 85 %

Minimum ripening time: 90 days

B.2.   Characteristics of the raw material

The raw materials used to produce Queijo de Cabra Transmontano are as follows:

| | Pure, raw milk from goats of the Serrana breed, |
| --- | --- |

Pure, raw milk from goats of the Serrana breed,

| | Edible salt, |
| --- | --- |

Edible salt,

| | Animal rennet. |
| --- | --- |

Animal rennet.

| | Queijo de Cabra Transmontano Velho may be coated all over with a mixture of olive oil and paprika (which gives it its red colour). |
| --- | --- |

Queijo de Cabra Transmontano Velho may be coated all over with a mixture of olive oil and paprika (which gives it its red colour).

8.   Sale in portions. Pre-packaging is allowed provided that it has been authorised by the producer group and the inspection and certification body.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘QUEIJO DE CABRA TRANSMONTANO’/‘QUEIJO DE CABRA TRANSMONTANO VELHO’

EC No: PT-PDO-0117-0226-10.03.2011

PGI ( ) PDO ( X )

1.   Name:

‘Queijo de Cabra Transmontano’/‘Queijo de Cabra Transmontano Velho’

2.   Member State or Third Country:

Portugal

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

| Class 1.3. | Cheeses |
| --- | --- |

Class 1.3.

Cheeses

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

Definition: Queijo de Cabra Transmontano is a ripened semi-hard to extra-hard cheese produced by curdling raw goat's milk with animal rennet and then slowly straining the curds. It may be marketed as ‘Queijo de Cabra Transmontano’ or ‘Queijo de Cabra Transmontano Velho’.

B.1.   Physical and chemical characteristics

B.1.1.   Queijo de Cabra Transmontano

Characteristics of the cheese

Shape: short (flat) cylinder, regular and with no sharply defined edges, produced in two sizes

Diameter: 6 to 12 cm and 12 to 19 cm

Height: 3 to 6 cm

Weight: 0,300 to 0,600 kg and 0,600 to 0,900 kg

Rind: semi-hard, unbroken, well formed, smooth and white in colour

Inside of the cheese

Texture: closed, semi-hard and not buttery

Appearance: little creaminess, a few holes

Colour: white, uniform

Aroma and taste: intense, pleasant aroma; clean taste, usually with a slight tang

Fat: 35 a 55 % in dry matter

Protein: 25 to 40 % in dry matter

Moisture: 27 % to 37 %

Ripening

In natural ripening facilities or in a controlled atmosphere

Ambient conditions:

Temperature: 5 to 12 °C

Relative humidity: 70 % to 85 %

Minimum ripening time: 60 days

B.1.2.   Queijo de Cabra Transmontano ‘Velho’

Characteristics of the cheese

Shape: short (flat) cylinder, regular and with no sharply defined edges, produced in two sizes

Diameter: 6 to 12 cm and 12 to 19 cm

Height: 3 to 6 cm

Weight: 0,250 to 0,500 kg and 0,500 to 0,900 kg

Rind: hard to extra-hard, unbroken, well formed, smooth, white or paprika-red in colour

Inside of the cheese

Texture: closed, hard to extra-hard and not buttery

Appearance: little creaminess, a few holes

Colour: white, uniform

Aroma and taste: intense, pleasant aroma; clean taste, usually with a slight tang

Fat: 35 % to 55 % in dry matter

Protein: 25 % to 40 % in dry matter

Moisture: 25 % to 35 %

Ripening

In natural ripening facilities or in a controlled atmosphere

Ambient conditions:

Temperature: 5 to 12 °C

Relative humidity: 70 % to 85 %

Minimum ripening time: 90 days

B.2.   Characteristics of the raw material

The raw materials used to produce Queijo de Cabra Transmontano are as follows:

| | Pure, raw milk from goats of the Serrana breed,
  Physical and chemical properties of the milk:
  Acidity: 14 to 24 (ml NaOH N/L)
  pH: 6,5 to 6,9
  Density: 1,026 to 1,034
  Fat: 3,8 to 7,0 (g/100 g)
  Protein: 2,8 to 5,0 (g/100 g)
  Casein: 2,2 to 3,0 %
  Water: 87,0 to 88,8 %
  Dry matter: 11,2 to 13 % |
| --- | --- |

Pure, raw milk from goats of the Serrana breed,

Physical and chemical properties of the milk:

Acidity: 14 to 24 (ml NaOH N/L)

pH: 6,5 to 6,9

Density: 1,026 to 1,034

Fat: 3,8 to 7,0 (g/100 g)

Protein: 2,8 to 5,0 (g/100 g)

Casein: 2,2 to 3,0 %

Water: 87,0 to 88,8 %

Dry matter: 11,2 to 13 %

| | Edible salt, |
| --- | --- |

Edible salt,

| | Animal rennet. |
| --- | --- |

Animal rennet.

| | Queijo de Cabra Transmontano Velho may be coated all over with a mixture of olive oil and paprika (which gives it its red colour). |
| --- | --- |

Queijo de Cabra Transmontano Velho may be coated all over with a mixture of olive oil and paprika (which gives it its red colour).

3.3.   Raw materials (for processed products only):

Milk from goats of the Serrana breed reared in the geographical area defined in point 4.

Animal rennet and salt. The quality requirements are those laid down by law.

3.4.   Feed (for products of animal origin only):

The goats feed mainly on wild-growing plants found in pastures and on common land, uncultivated land and fallow land. Serrana goats prefer wooded pastures and scrubland, where they can feed on new shoots, the leaves of certain trees and various types of shrub, such as brooms, heathers and ‘carqueja’ (Pterospartum tridentatum). When these plants are in plentiful supply, they can make up 90 % of the animals' diet.

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

The specific steps that must take place in the geographical area defined in point 4 are the production of the milk and the production and ripening of the cheese.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

The cheese may be sold to the consumer in portions provided they are pre-packaged. For the purposes of traceability and inspection the pre-packaging must be done at the production facilities. However, in certain cases, and with due regard for the importance of traceability, the pre-packaging may be done at other facilities subject to inspection by the inspection and certification body.

3.7.   Specific rules on labelling:

The label on each cheese or portion of cheese must bear the following:

| — | the name ‘Queijo de Cabra Transmontano’ — DOP or ‘Queijo de Cabra Transmontano Velho — DOP’ |
| --- | --- |

—

the name ‘Queijo de Cabra Transmontano’ — DOP or ‘Queijo de Cabra Transmontano Velho — DOP’

| — | the certification mark |
| --- | --- |

—

the certification mark

| — | The EU Protected Designation of Origin logo |
| --- | --- |

—

The EU Protected Designation of Origin logo

Inspection and certification by the certification body only concern this specific stage.

4.   Concise definition of the geographical area:

The area where the milk is produced and where ‘Queijo de Cabra Transmontano’ and ‘Queijo de Cabra Transmontano Velho’ are produced and ripened is defined as follows: the municipalities of Mirandela, Macedo de Cavaleiros, Alfândega da Fé, Carrazeda de Ansiães, Vila Flor, Torre de Moncorvo, Freixo de Espada à Cinta, Mogadouro, Vimioso and Bragança (only the civil parishes of Quintela de Lampaças, Santa Comba de Rossas, Failde, Mós, Grijó de Parada, Parada, Pinela, Salsas, Serapicos, Coelhoso, Calvelhe, Paradinha Nova, Macedo do Mato, Iseda and Sendas) in the District of Bragança and the municipalities of Alijó, Valpaços and Murça in the District of Vila Real.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The geographical location, topographical conditions and climate are those of the region of Trás-os-Montes, as the PDO area covers over a third of that region and is divided between two districts, Bragança and Vila Real.

This part of Trás-os-Montes covers 447 600 ha, made up of rift valleys, deep erosion valleys and plateaux.

The whole region is dominated by the basin of the river Douro, whose tributaries (the Sabor, Tua, Pinhão and Corgo on the north bank and the Águeda, Côa, Távora and Varosa on the south bank) separate mountain ranges that run parallel to the coast, sometimes rising to a height of over 1 500 metres.

The specific characteristics of the Portuguese section of the basin of the Iberian peninsula's second major river confer on the entire region features that are very special and perhaps unique in the world, with a great diversity of climatic conditions and farming, social and cultural traditions (LAGE, 1985).

The mountain ranges that run parallel to the sea protect the area from onshore winds, so that they blow less strongly inland and the continental influence gradually increases. And from north to south, towards the Douro, the Mediterranean influence increases.

There is a strict correlation between the geological and lithological structure, the relief, the climate and the morphology of the terrain. The soil derives mainly from granite, schist and graywacke and has a loamy-sandy texture.

5.2.   Specificity of the product:

Goat cheese production is an important activity in the 13 municipalities covered by the PDO (in the municipality of Bragança the 15 civil parishes listed above only), which may be considered the most marginalised in Portugal, where conditions are harsh, the standard of living low and where human population numbers have declined most in the past decade. Goat farming in these mountain areas is a way of life, inextricably linked with weather and climate. There is no interference from outside and the animals are reared in a completely natural environment (traditional extensive production system).

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

This is a traditional extensive production system, where the animals graze freely and the path they take each day depends on the time of year, their physical condition and the food locally available. The basis of their diet is entirely natural, consisting mostly of native wild-growing plants. The proportions are roughly as follows, depending on preference: 60 % tree species, 30 % shrubs and 10 % grasses (when these plants are freely available to them).

This particular diet and the know-how employed to make this traditional goat's cheese, which has been handed down from one generation to the next in these mountain areas, give the ripened cheese a characteristic taste and aroma, with a very distinctive, pleasant flavour.

Publication reference of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

http://www.gpp.pt/Valor/Queijo_Cabra_Transmont.pdf

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(1)  OJ L 93, 31.3.2006, p. 12.

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