# C_2008061EN.01001501.xml

| 6.3.2008 | EN | Official Journal of the European Union | C 61/15 |
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6.3.2008

EN

Official Journal of the European Union

C 61/15

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Publication of an 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

(2008/C 61/12)

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

1

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘GOUDA HOLLAND’

EC No: NL/PGI/005/0328/27.11.2003

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | Hoofdproductschap Akkerbouw |
| --- | --- |
| Address: | Postbus 29739 |
| 2502 LS 's-Gravenhage |
| Nederland |

Name:

Hoofdproductschap Akkerbouw

Address:

Postbus 29739

2502 LS 's-Gravenhage

Nederland

Tel.

(31-70) 370 87 08

Fax

(31-70) 370 84 44

E-mail:

plw@hpa.agro.nl

2.   Group:

| Name: | Nederlandse Zuivel Organisatie (NZO) |
| --- | --- |
| Address: | Postbus 165 |
| 2700 AD Zoetermeer |
| Nederland |

Name:

Nederlandse Zuivel Organisatie (NZO)

Address:

Postbus 165

2700 AD Zoetermeer

Nederland

Tel.

(31-79) 343 03 00

Fax

(31-79) 343 03 20

E-mail:

info@nzo.nl

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

Class 1.3: Cheese

4.   Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name: ‘Gouda Holland’

4.2.   Description: Gouda Holland is a full-fat (48+), naturally matured semi-hard cheese. It is produced in the Netherlands from cows' milk obtained from Dutch dairy farms and is matured to a consumer-ready product in Dutch maturing rooms.

Gouda Holland

Composition

Gouda Holland is produced from one or more of the following raw materials:

Gouda Holland

milk, cream and skimmed or semi-skimmed cows' milk (exclusively cows' milk) from Dutch dairy farms.

Characteristic properties

The cheese is shaped like a flattened cylinder, a block or a loaf and weighs from 2,5 kg to 20 kg. A flattened cylindrical shape is a shape with convex sides that curve smoothly into a flat top and bottom and a height that is a quarter to a third of the diameter.

The fat content is a minimum of 48,0 % and a maximum of 52,0 % in dry matter. The (maximum) moisture content 12 days after the first day of manufacture is 42,5 % and the salt content in dry matter is a maximum of 4,0 %. The other characteristic properties are as follows:

Flavour: aromatic, pleasant and mild to strong, depending on its age. Cumin may be added.

Cross-section: after slicing the cheese, hole formation is visible but may not be evenly distributed over the cut surface. The colour of the cheese varies from ivory to yellow.

Rind: the rind is firm, smooth, dry, clean and has no fungal flora. It is produced by drying during the maturing stage.

Texture: the cheese is slightly soft to pliable at an age of four weeks. Once the cheese has matured further, it becomes firmer and tighter in structure. The cheese is easy to cut.

Maturing period: at least 28 days. Gouda Holland is a naturally matured cheese. Foil maturing is not permitted for Gouda Holland.

Gouda Holland

Gouda Holland

Maturing temperature: at least 12 °C.

Age: the shelf-life varies from a minimum of 28 days after manufacture to more than a year.

Special quality criteria

When they reach and are stored by the cheesemaker, the milk, cream or semi-skimmed milk have undergone either no heat treatment at all or a non-pasteurising heat treatment.

The cream and the skimmed or semi-skimmed milk should undergo pasteurisation immediately before being made into Gouda Holland so as to meet the following criteria:

Gouda Holland

| — | phosphatase activity is undetectable, unless peroxidase activity is undetectable, |
| --- | --- |

—

phosphatase activity is undetectable, unless peroxidase activity is undetectable,

| — | measured on the basis of the fat-free product, acidity levels for cream are no higher than 20 mmol NaOH per litre, unless the lactate content is 200 mg per 100 g of fat-free matter or less, |
| --- | --- |

—

measured on the basis of the fat-free product, acidity levels for cream are no higher than 20 mmol NaOH per litre, unless the lactate content is 200 mg per 100 g of fat-free matter or less,

| — | no coliform micro-organisms are detectable in 0,1 ml. |
| --- | --- |

—

no coliform micro-organisms are detectable in 0,1 ml.

Immediately before being made into Gouda Holland, all raw materials must be pasteurised in such a way that the undenatured whey protein content does not deviate or deviates only slightly from that of unpasteurised raw material of a similar type and quality. Only non-genetically modified cultures of lactic-acid-forming and aroma-forming micro-organisms may be added when manufacturing Gouda Holland. These cultures consist of appropriate mesophilic starter cultures for Gouda Holland: Lactococcus and Leuconostoc L or LD, possibly in combination with thermophilic Lactobacillus and/or Lactococcus cultures. The available cultures are protected. Their use is mandatory in the production of Gouda Holland.

Gouda Holland

Gouda Holland

Gouda Holland

Lactococcus

Leuconostoc

Lactobacillus

Lactococcus

Gouda Holland

Rennet: only calf rennet is used to manufacture Gouda Holland. Other types of rennet may be used only in exceptional circumstances, such as if an animal disease makes it necessary. The rennet used will then have to comply with the Warenwetbesluit Zuivel (Dairy Products (Commodities Act) Decree).

Gouda Holland

Warenwetbesluit Zuivel

The nitrite content of Gouda Holland, in terms of nitrite ions, is no higher than 2 mg per kg cheese.

Gouda Holland

4.3.   Geographical area: The geographical area covered by the application is Holland, i.e. the European part of the Kingdom of the Netherlands.

4.4.   Proof of origin: A mark made from casein is placed on each Gouda Holland cheese before the curds are pressed (see diagram). The mark contains the designation ‘Gouda Holland’, together with a combination of figures and letters that is unique for each cheese (in ascending alphabetical and numerical order).

Gouda Holland

Image

The COKZ (the Dutch dairy inspection institute) keeps a register of these unique numbers, which also contains a record of all test data (including time and place). The indication is easily recognisable to consumers, and can be verified by an approval authority on the basis of the casein mark and the COKZ register.

4.5.   Method of production: Gouda Holland cheese is made from milk obtained from dairy farms in the Netherlands. The milk is cooled on the farm to a maximum of 6 °C and stored in a cooling tank on the farm. It is transported to the cheese factory within 72 hours. When it arrives at the cheese factory, it is either processed immediately or thermised (a non-pasteurising, light heat treatment) and put into cold storage for a short period of time before being turned into cheese milk.

Gouda Holland

The fat content of the milk is standardised so that the fat/protein ratio is such that the cheese eventually produced has a fat content of between 48 % and 52 % fat in dry matter. The cheese milk is pasteurised at a temperature of at least 72 °C for 15 seconds. It is curdled at a temperature of approximately 30 °C. The separation and coagulation of the milk proteins that occurs during this process is typical of Gouda Holland.

Gouda Holland

The curds obtained by coagulation are separated from the whey and processed and washed to ensure that the moisture content and pH reach the desired levels. The curds are pressed into the correct shape and desired weight in vats. The resulting ‘cheese’ is then immersed in the brine bath. Gouda Holland is only ever matured naturally, i.e. it is left open to the air to mature and is regularly turned and checked. As the cheese matures, a dry rind forms. Time and temperature play an important role in ensuring that the enzymatic and ageing processes are given sufficient opportunity to allow the cheese to develop the physical and organoleptic quality that is so characteristic of Gouda Holland.

Gouda Holland

Gouda Holland

It can take more than a year for Gouda Holland to mature, depending on the type of flavour desired.

Gouda Holland

Gouda Holland may be cut and pre-packaged either in or outside the Netherlands, provided that the pre-packager has a comprehensive administrative monitoring system to ensure that the cut Gouda Holland can be traced by means of the unique combination of figures and letters on the mark and that the consumer can be sure of its origin.

Gouda Holland

Gouda Holland

4.6.   Link: The geographical component of this product name is ‘Holland’. As is common knowledge, ‘Holland’ is a synonym of the more official name, ‘the Netherlands’. During the time of the Republic of the United Netherlands (from the 17th to the 19th century), Holland was the most influential of the seven provinces. Since then, the name has gradually come to refer to the whole territory of the Netherlands. In many countries, the Netherlands is better known or even exclusively known as ‘Holland’ (Ollanda, etc.).

It is largely the geographical position of the Netherlands (mostly below sea level), its climate (a maritime climate) and the composition of the grass that grows there (predominantly on sandy and clay soils) that make the milk so suitable for producing a high-quality cheese that is packed with flavour. The quality assurance systems in place on dairy farms and the intensive quality assessment system (each delivery of milk is tested and assessed according to various quality parameters) together guarantee the quality of the milk. Furthermore, there is an unbroken cold chain until the moment the milk is processed, with the milk being put into cold storage on the farm (maximum 6 °C) and transported to the factory in refrigerated tankers. The relatively short distances involved also help maintain the quality of the milk.

Historical background

Gouda Holland is an exponent of the Dutch tradition of cheese making, which stretches back to the Middle Ages and reached maturity as early as the 17th century (the Golden Age).

Gouda Holland

The cheese sold in Gouda became known as Gouda cheese from the 17th century onwards. Later, the name Gouda came to be associated with all full-fat cheeses produced in Holland and shaped like a flattened cylinder.

From its beginnings in farm-based production, Gouda Holland has developed, by way of production in local factories, to become a nationally produced product of worldwide renown, and is an important, stable factor in optimising the quality of farm milk. At the beginning of the 20th century, national laws were introduced on Gouda cheese, and the name of Gouda Holland was established in the Landbouwkwaliteitsbeschikking kaasproducten (Agricultural Quality Decision on Cheese Products).

Gouda Holland

Gouda Holland

Landbouwkwaliteitsbeschikking kaasproducten

Gouda Holland's image among European consumers

A large-scale survey carried out in six European countries showed that European consumers see the Netherlands as the most important producer of Gouda and Edam. Furthermore, the reputation and standing of Gouda and Edam are associated with the Netherlands. Gouda (and Edam) are symbols of Dutch cultural heritage. European consumers regard Gouda (and Edam) cheese as brands. Market research (carried out on a representative sample of 1 250 respondents per Member State, with 97,5 % reliability) in the six Member States where Gouda (and Edam) consumption is highest shows that:

there is a strong association between Gouda and the Netherlands,

Gouda Holland is more popular than Gouda produced outside the Netherlands,

almost half of consumers in the Member States surveyed believe that all Gouda is produced in the Netherlands (which is potentially misleading for European consumers, because this is not the case),

Gouda Holland scores significantly higher on the variables ‘excellent quality’, ‘traditionally manufactured’ and ‘the original product’.

Gouda Holland

Gouda (and Edam) are synonymous with Dutch quality. Over a number of centuries, various measures and laws have been introduced, both by the Dutch Government and by the industry, to ensure that the very high quality of Gouda (and Edam) is maintained. Moreover, the Dutch dairy industry has invested a substantial amount of money in meeting these high quality standards and opening up, cultivating and maintaining markets. Since 1950, more than NLG 1,4 billion (EUR 635 million) has been invested in advertising, awareness-raising and promotion in Europe (excluding investment in the Netherlands).

4.7.   Inspection body:

| Name: | Stichting Centraal Orgaan voor Kwaliteitsaangelegenheden in de Zuivel (COKZ) |
| --- | --- |
| Address: | Kastanjelaan 7 |
| 3833 AN Leusden |
| Nederland |

Name:

Stichting Centraal Orgaan voor Kwaliteitsaangelegenheden in de Zuivel (COKZ)

Address:

Kastanjelaan 7

3833 AN Leusden

Nederland

Tel.

(31-33) 496 56 96

Fax

(31-33) 496 56 66

E-mail:

productcontrole@cokz.nl

4.8.   Labelling: ‘Gouda Holland’ is a European Union Protected Geographical Indication (PGI).

This indication must be displayed in a prominent position on all whole cheeses on the label applied to the flat side of the cheese and/or on the band around the cheese. This is not compulsory if the cheese is sold in pre-cut and pre-packaged form as described in Section 4.5. In that case, ‘Gouda Holland’ must be displayed on the packaging.

A clear distinguishing mark must be displayed on the packaging to enable consumers to identify Gouda Holland on the shelves. By using the name ‘Gouda Holland’, developing an own identity and displaying the EU's PGI symbol, it must be made clear to consumers that Gouda Holland is a different product from all other ‘Gouda’ cheeses. The aim of the application is to prevent European consumers from potentially being misled.

Gouda Holland

Gouda Holland

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

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