# C_2014205EN.01001501.xml

| 2.7.2014 | EN | Official Journal of the European Union | C 205/15 |
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2.7.2014

EN

Official Journal of the European Union

C 205/15

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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 205/10)

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 the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘BRA’

‘BRA’

EC No: IT-PDO-0117-01048 — 19.10.2012

EC No: IT-PDO-0117-01048 — 19.10.2012

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)

Type of product

Type of product

Description of product to which the name applies

Description of product to which the name applies

To better inform consumers, the words ‘fat or semi-fat’ have been inserted, since for Bra Tenero whole milk is used, while for Bra Duro and Bra di Alpeggio either whole or semi-skimmed milk may be used; furthermore, it has been specified that the possible addition of sheep/goat milk must not exceed 20 %.

It has been specified that the dimensions and weights refer to the product after the minimum maturation period, since very long maturation periods can lead to further significant reductions. It has been considered appropriate to explicitly indicate that the rind is not edible, so as not to leave the consumer in any doubt. The Duro rind may be treated with edible oils to prevent mould growth and to make it more attractive, in line with the wishes of the consumer.

Area of production

Area of production

In order to bring the Bra specification into line with the principle that there should be a single, uniform PDO reference area, the municipality of Villafranca Piemonte, in the Province of Turin, in which only the maturing phase may take place according to the current specification, has been included in the geographical area for all stages.

Method of production

Method of production

It has been specified that the milk used is whole or semi-skimmed and the liquid rennet used is calf rennet. This was not explicitly mentioned in the Presidential Decree of 16 December 1982 because at that time all liquid rennet on the market was from calves.

Since the current specification does not clarify what share of the dairy animals’ fodder must come from the defined production area, in order to better highlight the link with the territory it has been specified that more than 50 % by weight of the fodder must come from the production areas. The typical feed of the dairy animals (cows, sheep, goats) is green and/or conserved fodder, which may be supplemented by other appropriate feedingstuffs.

Due to the use of ever more efficient refrigeration and storage systems, the average number of daily milkings has been increased up to a maximum of 4 while retaining the same characteristics.

Regarding the partial skimming of the milk, this may be done either mechanically, as has been the practice since the early 1900s, or by natural creaming, with the same results. Both methods are based on the same physical principle, namely the separation of the two phases (the lighter fat and the heavier water) based on their different specific weights.

In addition, to give precise indications and — taking into account the seasonal variations which obviously have an effect on the characteristics of the milk — to ensure a partial skimming with the most uniform possible fat content with optimum creaming, the resting time for surface-creamed milk has been increased and the maximum temperature at which this process must take place has been laid down. Therefore, the resting time, which is also influenced by the season, has been increased by two hours, from 12/18 hours to 10/18 hours, and a maximum temperature of 18 °C has been fixed.

After the milk has been cleansed of impurities (through heat treatment, filtration, etc.) it can be inoculated with lactic acid enzymes and/or natural inocula (milk starter or whey starter).

The general improvement in the microbiological 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 maturation stages. In order to overcome these potential problems, a provision has been included in the specification that lactic acid enzymes and/or natural inocula may be used. Moreover, in the specification of 1982, the maximum curdling temperature of the milk was between 27 °C and 32 °C; this has been increased to between 27 °C and 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 sentence in the Presidential Decree of 1982 reading ‘The cheese must be produced using the typical curd double-cutting method’ has been further specified.

In particular, it has been specified that the duration of coagulation (15/25 minutes) must be determined from the first cutting, so as to have an objectively identifiable and measurable time-frame. The aim of correctly determining this coagulation time is to obtain a homogeneous particle size which allows for better separation of the whey. Since the previous time-frame was too inaccurate, this method gives a maximum value.

In addition, the first and second curd cutting phases have been described in more detail by adding the following:

After the first cutting the curd is of nut size for Bra Tenero and of maize-corn size for Bra Duro; the cut curd is then rested in the whey for a maximum of 8 minutes.

After the second cutting the curd is of maize-corn size for Bra Tenero and of rice-grain size for Bra Duro. The second cutting is followed by stirring, and the curd is then left in the cheese-vat or scoop, where it may be pre-pressed, draining off some of the whey. The maximum resting time is 10 minutes, and the maximum temperature of the curd when taken out of the vat is 44 °C.

The moulding and pressing phases have been described in detail.

The curd is put into the moulds, possibly in a cheesecloth. Only in the case of Bra Duro, and only if the curd does not drain well, can it be remixed and then moulded, followed by appropriate pressing. The pressed cheese is then left until its pH value is between 5,0 and 5,4.

The pH value rather than the time is indicated because this is a more modern and suitable indicator giving a more accurate and reliable measurement and better results. After this the cheese can be laid directly into saline solution or left to rest for a few hours in a storeroom with a maximum temperature of 10 °C.

The product specification has been amended by inserting the following sentence:

‘Maturation shall take place in a suitable location, with a maximum temperature of 15 °C and a maximum humidity of 95 %.’

This amendment takes account of the producers’ demand not to have to mature the cheese exclusively in cold stores or in climate-controlled stores.

Due to this amendment the current maturing temperature of 6– 9 °C has been increased to a maximum of 15 °C, and the relative humidity of 80-85 % for Bra Duro and 90 % for Bra Tenero has been increased to a maximum of 95 % for both varieties.

This allows maturing to be carried out more efficiently, and takes account of the conditions in locations without artificial air-conditioning.

Link

Link

This has been reworded to bring it in line with the Single Document.

Labelling

Labelling

Clarifications have been provided on the ways in which the product is sold for consumption and on cutting and pre-packaging, which may take place outside the geographical production area.

For Bra Duro, the option has been added of selling it in pre-packaged grated form, so as to meet the demands of consumers who more and more often want ready-to-use products.

To ensure the authenticity of the product and so that it can be easily recognised by consumers, it has been deemed necessary for the heel of the cheese to be marked and a round paper label bearing the Bra PDO logo to be applied.

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

‘BRA’

‘BRA’

EC No: IT-PDO-0117-01048 — 19.10.2012

EC No: IT-PDO-0117-01048 — 19.10.2012

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name

Name

‘Bra’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.3 — Cheese

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

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

Description: ‘Bra’ is a fat or semi-fat pressed cheese made from cow’s milk; semi-skimmed milk may be used for Bra d’Alpeggio and Bra Duro. Sheep/goat milk may be added up to a maximum of 20 %.

Description

The finished product must have the following characteristics:

Form: cylindrical with flat sides.

Form

Dimensions: diameter 30-40 cm, slightly convex heel of 6-10 cm, with variations in the minimum and maximum figures for both characteristics in line with the technical conditions of production.

Dimensions

Weight: from 6 to 9 kg.

Weight

The measurements and weights refer to the cheese after the minimum maturation period.

Rind: for Bra Tenero: light grey, elastic, smooth and regular, non-edible; for Bra Duro: hard, firm, ranging from golden brown to dark grey, possibly treated with edible oils to prevent mould growth, non-edible.

Rind

Texture of the body of the cheese: Bra Tenero: moderately firm and elastic, with small holes, not too many in number; Bra Duro: small holes, not too many in number.

Texture of the body of the cheese

Colour of the body of the cheese: Bra Tenero: white or ivory; Bra Duro: light straw-coloured to ochre.

Colour of the body of the cheese

Flavour: pleasantly aromatic, moderately savoury for Bra Tenero, flavoursome to highly savoury for Bra Duro.

Flavour

Fat content in dry matter: 32 % minimum.

Fat content in dry matter

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

Cow’s milk, possibly with the addition of small amounts (maximum 20 %) of sheep/goat milk, possibly semi-skimmed for Bra Duro. For Bra d’Alpeggio the milk used may be semi-skimmed for both the Tenero and Duro varieties; salt, liquid calf rennet.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

Most of the dairy animals’ (cows, possibly sheep or goats) basic fodder must be green and/or conserved fodder, or hay fodder supplemented with appropriate feedingstuffs. More than 50 % (by weight) of this fodder must come from the production areas.

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

Holdings rearing the animals whose milk is used to produce ‘Bra’ must be located within the defined geographical area.

The milk must be produced, processed and matured within the defined geographical area.

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. Bra Duro may also be sold in pre-packaged grated form. Cutting, pre-packaging and grating may take place outside the geographical production area.

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

After the cheese is moulded, special ring-shaped stamps are used to apply the origin mark featuring the stylised letter B, the variety (Duro or Tenero) and the producer’s number consisting of the abbreviation of the province and a two-digit number.

The conformity mark is given on a round paper label, 20-28 cm in diameter, on a straw-yellow halftone background for normal production and on a green halftone background for Bra d’Alpeggio, and on the branding stamped on the heel. The conformity mark consists of a paper label bearing the words BRA TENERO or BRA DURO, BRA TENERO D’ALPEGGIO or BRA DURO D’ALPEGGIO, as well as the characteristic logo of a little man with moustache and hat carrying a cheese from which a piece has already been cut out, and the EU logo. The product may be marketed with the ‘Bra’ protected designation of origin only after such marking and labelling.

Food glue may be used to affix the paper label.

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4.   Concise definition of the geographical area

Concise definition of the geographical area

The production and maturation area consists of the entire Province of Cuneo and the municipality of Villafranca Piemonte in the Province of Turin. Bra Tenero and Duro may bear the suffix ‘di Alpeggio’ if they are produced and matured in the mountainous municipalities of Brondello, Castellar, Crissolo, Gambasca, Martiniana Po, Oncino, Ostana, Paesana, Pagno, Rifreddo, Sanfront, Bellino, Brossasco, Casteldelfino, Frassino, Isasca, Melle, Piasco, Pontechianale, Rossana, Sampeyre, Valmala, Venasca, Acceglio, Canosio, Cartignano, Celle Macra, Dronero, Elva, Macra, Marmora, Prazzo, Roccabruna, S. Damiano Macra, Stroppo, Villar S. Costanzo, Bernezzo, Castelmagno, Cervasca, Montemale, Monterosso Grana, Pradleves, Valgrana, Cignolo, Aisone, Argentera, Demonte, Gaiola, Moiola, Pietraporzio, Rittana, Roccasparvera, Sambuco, Valloriate, Vinadio, Chiusa Pesio, Entracque, Limone Piemonte, Roaschia, Robilante, Roccavione, Valdieri, Vernante, Briaglia, Frabosa Soprana, Frabosa Sottana, Monasterolo Casotto, Monastero di Vasco, Montaldo Mondovì, Pamparato, Roburent, Roccaforte Mondovì, S. Michele Mondovì, Torre Mondovì, Vicoforte Alto, Bagnasco, Battifollo, Briga Alta, Caprauna, Castelnuovo Ceva, Garessio, Lisio, Mombasiglio, Montezemolo, Nucetto, Ormea, Perlo, Priero, Priola, Sale S. Giovanni, Scagnello, Viola and parts of the following areas classified as mountainous by Law No 991 of 25 July 1952, as amended: Barge, Bagnolo Piemonte, Envie, Revello, Costigliole Saluzzo, Verzuolo, Busca, Caraglio, Borgo S. Dalmazzo, Boves, Peveragno, Villanova Mondovì, Ceva, Lesegno, Pianfei and Magliano Alpi, for the part bordering on the municipality of Ormea.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The geographical area of production, between the Maritime and Cottian Alps which surround the Province of Cuneo from south to west, contained to the east by the high hills of the Langhe and Roero, is characterised by good fodder production, by the large quantities of milk available and by climatic conditions particularly suitable for the feeding and raising of dairy cattle breeds. The lack of winter fog and summer humidity helps ensure that the animals raised and fodder crops grown there are in excellent health. Cuneo Province is also characterised by colder and drier winters and relatively cool summers compared to the more easterly parts of the Po Valley. Thanks to these environmental factors, the ideal conditions for producing Bra cheese developed in the production area.

The breezes which blow down from the mountains in the area, in different directions, between morning and night, result in low humidity, the best conditions for maturing cheeses.

The area, on the slopes of the Alps and the hills, is a fertile plateau crossed by the rivers Po and Tanaro and by many tributaries which converge in a fan shape.

Bra is a pressed cheese which, in its Tenero and Duro varieties, has great importance both for those who produce it and for those who consume it. Thanks to the cheese-making know-how of the mountain farmers who came down into the valleys at the end of summer, for over a century this cheese, in spite of its origins in the alpine area, has become well known also in the plains for its high nutritional and cultural value. The processing, moulding and pressing of the cheese are of particular importance in the production of Bra.

5.2.   Specificity of the product

Specificity of the product

This cheese is recognisable by its rind, which in the Tenero variety is light-coloured and elastic and in the Duro form is browner, firm and in some cases oiled. When sliced the special aroma immediately becomes apparent. Bra Tenero has a delicate and inviting aroma and a remarkably mild flavour, while Bra Duro’s flavour is fuller and stronger, with sweet and salty notes. It is used in salads and baked dishes which emphasise these special qualities. Grated Bra Duro can be used in many ways in the kitchen.

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 interplay of pedoclimatic and production factors is what gives Bra its particular characteristics. This is because, over centuries, an exceptional local microflora has developed, giving the cheese its specific characteristics during the maturation process, making Bra unique and recognisable among pressed cheeses.

Bra is a key part of the history and culture of Cuneo Province. The town of Bra was taken as the name for the cheese because it was the main historical market for the product. Bra cheese has maintained its characteristic aroma and flavour over time. These commercial characteristics can be attributed to the geographical production area since this is where they have been developed and passed down. Moreover, the fact that there are two forms, Tenero and Duro, is due to the cheesemakers’ ability to use very similar techniques while at the same time giving the cheese distinctive flavours depending on the specific techniques and different maturing times; in any event, the body of the cheese is compact but never dry, meaning that it can also be grated..

Reference to publication of the specification

Reference to publication of the specification

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

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The Ministry launched the national opposition procedure by publishing the proposal for amending ‘Bra’ PDO in Official Gazette of the Italian Republic No 51 of 1 March 2012.

Official Gazette of the Italian Republic

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 alternatively:

by going direct to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right of the screen), and then on ‘Disciplinari di Produzione all’esame dell’UE’.

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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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