# C_2014310EN.01000401.xml

| 12.9.2014 | EN | Official Journal of the European Union | C 310/4 |
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12.9.2014

EN

Official Journal of the European Union

C 310/4

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Publication of an amendment application 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

2014/C 310/03

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).

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AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

on protected geographical indications and protected designations of origin for agricultural products and foodstuffs
   (2)

on protected geographical indications and protected designations of origin for agricultural products and foodstuffs

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AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘TOMA PIEMONTESE’

‘TOMA PIEMONTESE’

EC No: IT-PDO-0117-01074 — 3.1.2013

EC No: IT-PDO-0117-01074 — 3.1.2013

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Heading in the product specification affected by the amendment

Heading in the product specification affected by the amendment

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2.   Type of amendment

Type of amendment

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3.   Amendment(s)

Amendment(s)

Description of product

Description of product

To improve information to consumers, the word ‘semicotto’ [semi-cooked] has been deleted because semi-cooking is optional under the current specification, thus potentially misleading consumers as to the true nature of the product.

Moreover, the dimensions and weights refer to the product after the minimum ageing period, since long ageing periods can lead to significant reductions.

In view of the fact that the weight of the cheese falls during ageing, it has been deemed necessary, in order to ensure uniform checking of the product, to add that the dimensions and weights refer to the minimum ageing period. Consequently, the values relating to the maximum weight of the product are increased from 8 kg to 9 kg.

In addition, the description of the texture of half-fat Toma has been improved since, as indicated in the description of the product, it changes from elastic to semi-hard as ageing progresses.

By way of clear advice to the consumer, it has been explicitly stated that the rind is not edible.

Method of production

Method of production

The specification states that 'the milk to be used to produce the two types of ‘Toma Piemontese’ must come from at least two consecutive milkings and, where appropriate, from a single milking for the cheese produced from whole milk. The new wording states that ‘the milk to be used for the production of the types referred to in Article 2 of the specification must come from one or more milkings’.

With the introduction of automatic milking, the number of daily consecutive milkings can be increased. From a technical and scientific point of view, the use of automatic milking systems does not affect the properties of the milk; in particular, its composition is statistically compatible with milk obtained from traditional milking as regards both fat (number of grams of fat per day) and the protein fraction (number of grams of protein per day).

The cows' health may even be improved since these systems eliminate the stress caused during peaks of high lactation by the practice of only two milkings. The possibility of obtaining large quantities of milk more than twice a day also has the effect of subjecting the udder and teats to less stress, improving the microbiological quality of the milk and reducing the occurrence of mastitis.

Since the current specification gives no indication as to whether the milk must be raw or heat-treated, it has been considered appropriate to specify that the milk used may be either raw or heat-treated.

It is specified that the resting time for the milk in the vat is calculated from when the milk is poured into it. The partial skimming required for the half-fat variety can be carried out either by surface skimming or mechanically.

Provision has been inserted into the specification for the possibility of inoculating the milk with lactic acid enzymes and/or natural inocula. The general improvement in the characteristics of the milk obtained in recent years has led to a significant decrease in the bacteria present, which in some cases has caused problems in the coagulation and ageing stages. In order to remedy such possible problems, the use of lactic acid enzymes and/or natural inocula as starter cultures is sometimes necessary in order to obtain the acidity needed to improve the consistency of the curd.

Moreover, the maximum curdling temperature of the milk, which was 35 °C in the current specification, has been increased to 38 °C as the starter cultures and the natural inocula develop better at a coagulation temperature close to 38 °C (i.e. the temperature of the milk during milking).

The acidity of the milk, indicated in the current specification in °SH, is now indicated as a pH value. This amendment allows a more accurate and appropriate indicator to be used, giving a more reliable measurement and better results.

The current specification indicates a setting time of 30 to 40 minutes. It has been deemed appropriate, however, to indicate only the maximum time of 40 minutes since coagulation times vary depending on the temperature of the milk and the quantity of rennet. It has also been deemed appropriate to indicate only the maximum temperature of 48 °C in the event that the curd is subsequently heated, thereby deleting the lower limit. Experience and data collected in recent years show that the setting time is sometimes less than 30 minutes and that, in order to obtain the desired consistency of the curd, it is not always necessary to heat the curd and/or reach the specified minimum temperature. It would therefore seem more appropriate to leave it to the experience and professionalism of cheese-makers to determine the temperature and setting times according to the various factors involved.

Salting in brine, which is currently required for a period of 24 to 48 hours, often leads to problems, in particular with regard to smaller cheeses, because these limits can sometimes give rise to excessive salting. In this respect, only the maximum limit of 48 hours should be indicated in order to ensure the proper salting of the product.

The values for humidity and temperature during ageing have been amended.

The humidity was indicated in the existing specification at approximately 85 %. This figure, which producers have always regarded as an average value, has created problems of interpretation over the years. It has therefore been decided to expand upon the word ‘approximately’ by indicating that the value in question may be subject to seasonal fluctuations of plus/minus 13 %.

As regards temperature, it has been preferred to stipulate a maximum value, and the current range of 6°-10 °C has been replaced by the maximum temperature of 13 °C.

These amendments will improve the management of the product ageing phase, particularly if account is taken of the conditions in premises not equipped with artificial air-conditioning and which therefore experience seasonal variations.

Labelling

Labelling

In order to ensure authenticity and make it possible for ‘Toma Piemontese’ that has been placed on the market to be correctly identified, it has been deemed necessary for an origin mark to be affixed in the centre of one of the flat sides.

Other

Other

Feed

Feed

Since the specification does not make it clear what proportion of animal feed must come from the defined production area, the link with the area is highlighted by the fact that the typical feed of the dairy cattle is made up of green forage and fodder, appropriately supplemented, coming primarily (i.e. more than 50 % by weight) from the production area.

Geographical area

Geographical area

The geographical area has not changed and covers the same territory and the same municipalities, but the creation of the Province of Verbania Cusio Ossola has resulted in some municipalities that previously fell within the Province of Novara being transferred to the new province. In particular, the Province of Verbania Cusio Ossola comprises 77 municipalities all of which previously belonged to the Province of Novara.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (3)

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

3

‘TOMA PIEMONTESE’

‘TOMA PIEMONTESE’

EC No: IT-PDO-0117-01074 — 3.1.2013

EC No: IT-PDO-0117-01074 — 3.1.2013

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name

Name

‘Toma Piemontese’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of agricultural or food product

Description of agricultural or food product

3.1.   Type of product

Type of product

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

‘Toma Piemontese’ is a cheese produced exclusively from cows' milk, i.e. whole milk for the full-fat variety, and partially skimmed milk for the half-fat variety.

The finished product must have the following characteristics:

—   Shape: cylindrical with flat or almost flat sides sides and a slightly convex base

Shape

—   Dimensions: 15-35 cm in diameter, side 6-12 cm wide.

Dimensions

—   Weight: from 1,8 to 9 kg.

Weight

(the measurements and weights refer to the cheese after the minimum ageing period)

—   Rind: for the full-fat variety: elastic and smooth, light straw yellow and reddish brown, depending of the degree of ageing; inedible;

Rind: for the full-fat variety

—   Rind: for the half-fat variety: inelastic, rustic-looking rind varying in colour from deep straw yellow to reddish brown; inedible;

Rind: for the half-fat variety

—   Texture of the body of the cheese: for the full-fat variety, a soft consistency with small, well-distributed eyes. For the half-fat variety, an elastic or semi-hard (increasing with longer ageing) consistency with small eyes.

Texture of the body of the cheese

—   Colour of the body of the cheese: pale straw yellow.

Colour of the body of the cheese

—   Flavour: for the full-fat variety, mild and pleasant-tasting with a delicate aroma. for the half-fat variety, an intense and harmonious flavour with a fragrant aroma which becomes more characteristic with ageing.

Flavour

—   Fat content of the dry matter: not less than 40 % for the full-fat variety; not less than 20 % for the half-fat variety.

Fat content of the dry matter

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

Cows' milk, salt, calf's rennet, lactic acid enzymes and/or natural inocula where required. The natural cultures must be produced in the production area and/or result from previous processing.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

The cattle must be fed mainly on green or preserved fodder or on hay fodder from meadows, pasture land or meadow-pasture land or hay from mixed-grass meadows. The majority of this feed material must come from the defined geographical area.

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

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

The whole production process (cattle rearing, milk production, coagulation, processing of the curds, forming, draining, salting and ageing of the cheese) must take place within the area indicated in point 4.

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

Specific rules concerning slicing, grating, packaging, etc.

The cheese may be sold whole, sliced, in portions or pre-packaged. Cutting and pre-packaging may take place outside the geographical production area.

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The conformity mark is constituted by affixing, in the pre-marketing phase, a paper label (14 cm to 27 cm in diameter) and a branding stamped in the centre of one side of each cheese using appropriate stamping devices bearing the PDO logo and the letter ‘S’ for the half-fat variety. The product may be marketed with the ‘Toma Piemontese’ protected designation of origin only after such marking and labelling has taken place.

Food glue may be used to affix the paper label.

The logo of the PDO ‘Toma Piemontese’ cheese is made up of a blue-coloured stylised cow containing the words ‘Toma Piemontese’ written in white and surrounded by a green, white and red circle representing the colours of the Italian flag.

The origin mark is affixed by means of a plastic seal which, in the centre, depicts the head of a cow overlaid by a stylised letter ‘T’; the producer's distinctive alphanumerical code, comprising an upper-case letter and a two-digit number is to be indicated to the left of the figure. In the case of the half-fat cheese, an upper-case letter ‘S’ is indicated in a small box centrally positioned above the logo.

The PDO ‘Toma Piemontese’ logo appears in the centre of the paper label and is surrounded on the outer edge of the label by a green-coloured ring containing the words ‘Toma Piemontese DOP’. In the case of the half-fat chesses, this wording must also contain the word ‘Semigrasso’. The same logo must appear on ‘Toma Piemontese’ cheese sold in portions.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area of origin of the milk and the area in which ‘Toma Piemontese’ cheese is produced and aged comprises the administrative territory of the provinces of Novara, Vercelli, Biella, Torino, Cuneo, Verbania Cusio Ossola, as well as the municipalities of Monastero Bormida, Roccaverano, Mombaldone, Olmo Gentile and Serole in the Province of Asti, and Acqui Terme, Terzo, Bistagno, Ponti and Denice in the Province of Alessandria.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The defined area is characterised by high, well-distributed rainfall, with values of between 800 and 1 500 mm per annum. Rainfall is at its lowest in winter, with peaks in the spring and secondary peaks in summer and autumn. There is significant irrigation on the plains. The climatic conditions associated with the levels of sunshine recorded in the area (the absolute annual mean value is 5,4 hours per day, with a maximum of 8,4 hours per day in July and a minimum of 3,5 hours per day in November and December) and the nature of its soils create a unique and irreplicable mix in Europe. These soil and weather conditions are reflected in the characteristics of the fodder, which is subjected to minor heat and water stress, giving rise to strong and luxuriant growth. The pastures and meadows and the fodder growth are generally very rich in ryegrass, alfalfa and other high-quality grasses and leguminous plants, including clover. The high quality of the fodder gives rise to excellent milk production and cheese with unique notes.

These specific conditions are also favourable to the animals reared, contributing to their welfare in relation to their housing conditions.

The cheese-makers' particular skill in cutting the curd is crucial to obtaining the correct consistency of the cheese, which should be soft with small, well-distributed eyes.

5.2.   Specificity of the product

Specificity of the product

The cheese is characterised by its soft structure and small, well-distributed eyes.

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)

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)

The area's specific weather conditions, in the form of high rainfall and humidity and characteristic levels of sun exposure, combined with the skills of the local cheese-makers, who have been able to take full advantage of these conditions, have enabled ‘Toma Piemontese’ to benefit from the maximum potential of the defined production area, resulting in a cheese essentially characterised by its particularly soft texture. The specific skills of the cheese-makers mean that, at the time of cutting the curd, which is obtained without cooking or very gentle semi-cooking, a graininess can be achieved which strikes a perfect balance between the cheese mass and the whey.

The ageing process, which traditionally takes place in natural caves or other suitable environments that are characterised by very high humidity, also makes it possible to preserve the cheese's soft texture.

Publication reference of the specification

Publication reference of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

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The Ministry launched the national opposition procedure with the publication of the amendment application regarding ‘Toma Piemontese’ PDO in the Official Gazette of the Italian Republic No 51 of 1 March 2012.

Official Gazette of the Italian

The full text of the product specification is available on the following website:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (Quality and safety) (at the top right of the screen) and then on ‘Disciplinari di Produzione all'esame dell'UE’ (Specifications submitted for examination by the EU).

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

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(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

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(3)  Replaced by Regulation (EU) No 1151/2012.

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(4)  See footnote 3.

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