# C_2015145EN.01001501.xml

| 1.5.2015 | EN | Official Journal of the European Union | C 145/15 |
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1.5.2015

EN

Official Journal of the European Union

C 145/15

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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

(2015/C 145/09)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

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APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

APPLICATION FOR APPROVAL OF AMENDMENT IN ACCORDANCE WITH THE FIRST SUBPARAGRAPH OF ARTICLE 53(2) OF REGULATION (EU) No 1151/2012

APPLICATION FOR APPROVAL OF AMENDMENT IN ACCORDANCE WITH THE FIRST SUBPARAGRAPH OF ARTICLE 53(2) OF REGULATION (EU) No 1151/2012

‘ROCAMADOUR’

‘ROCAMADOUR’

EU No: FR-PDO-0305-01275 — 12.11.2014

EU No: FR-PDO-0305-01275 — 12.11.2014

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

| Syndicat des Producteurs de Fromages Rocamadour |
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| Maison de l'Agriculture du Lot |
| 430, avenue Jean Jaurès BP 199 |
| 46004 Cahors Cedex |
| FRANCE |
| Tel. +33 565232221 |
| Fax +33 565232219 |
| E-mail: contact@aoc-rocamadour.com |

Syndicat des Producteurs de Fromages Rocamadour

Maison de l'Agriculture du Lot

430, avenue Jean Jaurès BP 199

46004 Cahors Cedex

FRANCE

Tel. +33 565232221

Fax +33 565232219

E-mail: contact@aoc-rocamadour.com

The group comprises ‘Rocamadour’ stakeholders, namely producers, processors and ripeners. It has a legitimate interest in submitting the request.

2.   Member State or Third Country

Member State or Third Country

France

3.   Heading in the product specification affected by the amendment(s)

Heading in the product specification affected by the amendment(s)

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4.   Type of amendment(s)

Type of amendment(s)

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5.   Amendment(s)

Amendment(s)

Description of product

Description of product

So as to better describe the product, the organoleptic description of ‘Rocamadour’ has been added. Additionally, in order to ensure consistency between the ‘Description of the product’ sections in the specification and in the single document, the descriptor ‘striated’ has been added with reference to the cheese rind.

Proof of origin

Proof of origin

Owing to developments in national legislation and regulations, the text under the heading ‘Evidence that the product originates from the defined geographical area’ has been consolidated to bring together, in particular, provisions on declaration requirements and the keeping of registers for tracing the product and monitoring production conditions.

In particular, provisions on authorising operators are included to ensure that they are able to meet the requirements of the specification for the designation from which they wish to benefit. Various provisions regarding registers and declaration documents have also been added to this section. These make it possible to guarantee traceability and verify compliance of the products with the requirements of the specification.

Finally, it is stipulated that checks must be conducted by sampling at the end of the ripening period.

Method of production

Method of production

In order to clarify certain provisions regarding the production method, some specific details have been added:

| — | It is indicated that the term ‘goat’ refers to all goats that have given birth at least once. This clarification facilitates checking procedures. |
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It is indicated that the term ‘goat’ refers to all goats that have given birth at least once. This clarification facilitates checking procedures.

| — | In order to produce a more accurate description of the feeding conditions for the goats, it is stated that:






  — | pastures include moorlands, woods and coppices, |
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In order to produce a more accurate description of the feeding conditions for the goats, it is stated that:

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pastures include moorlands, woods and coppices,

| — | the proportion of dried fodder given to the goats must not exceed 20 % of total dry matter. |
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the proportion of dried fodder given to the goats must not exceed 20 % of total dry matter.

Furthermore, fodder and authorised food concentrates are listed. Finally the, now expired, deadline for banning fermented fodder has been deleted.

| — | The provision relating to the possibility of granting temporary derogations in exceptional circumstances has been deleted as it is no longer appropriate. |
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The provision relating to the possibility of granting temporary derogations in exceptional circumstances has been deleted as it is no longer appropriate.

| — | Transgenic products are banned in animal feed, nor may they be cultivated on the farm. This is to preserve the link with the land, and also traditional methods of animal feeding. |
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Transgenic products are banned in animal feed, nor may they be cultivated on the farm. This is to preserve the link with the land, and also traditional methods of animal feeding.

| — | Fertilisation methods are specified for plots of land intended to produce food for the goats. This is because organic fertilisers may change the composition of the flora in feeding areas and pastures. Establishing specific methods therefore allows a natural diversity of flora to be maintained, thus preserving a link with the geographical area:

  ‘The only organic fertilisers authorised are compost, manure, slurry, liquid manure of agricultural origin and the liquid by-products of cheese-making. Also permitted are organic fertilisers of non-agricultural origin, such as sewage sludge, or by-products, and green waste. However these are subject to the conditions for spreading stated below. Fertilisers originate from the geographical area.
  Each application of non-agricultural organic fertiliser is subject to analytical monitoring on a batch-by-batch basis: lorry-load, tankful etc. The analysis involves pathogenic germs, heavy metals and organic trace compounds covered by the legislation.
  Spreading organic fertiliser of non-agricultural origin is authorised on farm land but it must be dug in immediately. These actions must comply with the legislation in force with regard to specific restrictions, particularly concerning dates, protected areas, quantities etc.’ |
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Fertilisation methods are specified for plots of land intended to produce food for the goats. This is because organic fertilisers may change the composition of the flora in feeding areas and pastures. Establishing specific methods therefore allows a natural diversity of flora to be maintained, thus preserving a link with the geographical area:

‘The only organic fertilisers authorised are compost, manure, slurry, liquid manure of agricultural origin and the liquid by-products of cheese-making. Also permitted are organic fertilisers of non-agricultural origin, such as sewage sludge, or by-products, and green waste. However these are subject to the conditions for spreading stated below. Fertilisers originate from the geographical area.

Each application of non-agricultural organic fertiliser is subject to analytical monitoring on a batch-by-batch basis: lorry-load, tankful etc. The analysis involves pathogenic germs, heavy metals and organic trace compounds covered by the legislation.

Spreading organic fertiliser of non-agricultural origin is authorised on farm land but it must be dug in immediately. These actions must comply with the legislation in force with regard to specific restrictions, particularly concerning dates, protected areas, quantities etc.’

| — | It is stipulated that milking takes place twice a day in a dairy with a milking parlour in which all the goats are milked. An approved expert checks the functioning of the milking equipment. |
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It is stipulated that milking takes place twice a day in a dairy with a milking parlour in which all the goats are milked. An approved expert checks the functioning of the milking equipment.

| — | Storage conditions for the drained curds are specified in order to preserve their quality. Curds may be preserved at the producer's premises for future use or prior to freezing or delivery to an artisanal producer. Storage must be at a temperature below 6 °C for a maximum of 72 hours. Curds supplied to artisanal producers must be used within 48 hours of delivery. |
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Storage conditions for the drained curds are specified in order to preserve their quality. Curds may be preserved at the producer's premises for future use or prior to freezing or delivery to an artisanal producer. Storage must be at a temperature below 6 °C for a maximum of 72 hours. Curds supplied to artisanal producers must be used within 48 hours of delivery.

| — | Conditions for freezing curds are specified in order to standardise the practice.
  Subject to a health exemption issued by the competent authorities, curds may be frozen after draining and prior to salting. This must be done within 72 hours of completion of the drainage process. Curds are frozen in blocks of a maximum 5 cm thick. These blocks must not touch each other during freezing in order to allow air to circulate around them. They must reach a temperature of – 12 °C at the centre in less than 12 hours.
  If domestic freezers are used to freeze or store curds, they must be located in the dairy or in an annex with direct access to the dairy. In this case, there must be at least one freezer for freezing and another for storage. Such freezers are kept exclusively for freezing and storing curds. They must not contain any other food item.
  Frozen curds may be kept for a maximum period of 10 months.
  Freezing occurs at the premises of the producer or artisan, or in a cold store. When freezing takes place at a cold store, the curds must be packaged at the manufacturer's premises prior to export. |
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Conditions for freezing curds are specified in order to standardise the practice.

Subject to a health exemption issued by the competent authorities, curds may be frozen after draining and prior to salting. This must be done within 72 hours of completion of the drainage process. Curds are frozen in blocks of a maximum 5 cm thick. These blocks must not touch each other during freezing in order to allow air to circulate around them. They must reach a temperature of – 12 °C at the centre in less than 12 hours.

If domestic freezers are used to freeze or store curds, they must be located in the dairy or in an annex with direct access to the dairy. In this case, there must be at least one freezer for freezing and another for storage. Such freezers are kept exclusively for freezing and storing curds. They must not contain any other food item.

Frozen curds may be kept for a maximum period of 10 months.

Freezing occurs at the premises of the producer or artisan, or in a cold store. When freezing takes place at a cold store, the curds must be packaged at the manufacturer's premises prior to export.

| — | Regarding sodium chloride, the proportion ranges from 0,6 to 0,8 % of the weight of the curds. In order to facilitate monitoring, it is specified that this applies to the added sodium chloride rather than to the total amount. |
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Regarding sodium chloride, the proportion ranges from 0,6 to 0,8 % of the weight of the curds. In order to facilitate monitoring, it is specified that this applies to the added sodium chloride rather than to the total amount.

| — | It is stipulated that ripening takes place in premises set aside for that purpose in order to preserve the specific natural flora required to develop the organoleptic qualities of ‘Rocamadour’. |
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It is stipulated that ripening takes place in premises set aside for that purpose in order to preserve the specific natural flora required to develop the organoleptic qualities of ‘Rocamadour’.

Labelling

Labelling

References to ‘appellation d'origine contrôlée’ have been deleted. The requirement to include the statement ‘protected designation of origin’ and the European Union PDO symbol has been added.

Other

Other

The presentation of the ‘link’ section has been improved to better illustrate the link between the characteristics of ‘Rocamadour’, the geographical area and local know-how.

As regards monitoring compliance with the specifications for the ‘Rocamadour’ PDO, it is stipulated that this is conducted according to a monitoring plan created by an inspection body. Contact details of the inspection bodies have been updated.

In the light of changes to national legislation and rules, the ‘National requirements’ section now contains a table indicating the main items to be checked, their reference values and the evaluation methods to be used.

SINGLE DOCUMENT

‘ROCAMADOUR’

‘ROCAMADOUR’

EU No: FR-PDO-0305-01275 — 12.11.2014

EU No: FR-PDO-0305-01275 — 12.11.2014

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘Rocamadour’

2.   Member State or Third Country

Member State or Third Country

France

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. Cheeses

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

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

‘Rocamadour’ is a small cheese made from raw whole goat's milk. It is a soft, slow-curdling cheese with a firm, striated and slightly velvety rind. The colour ranges from cream to dark beige.

Individual cheeses are presented as flattened rounds weighing around 35 g.

The fat content is 45 % after total desiccation. The total weight in dry matter must not be below 14 g per cheese. The total ripening period must be at least six days starting from when the cheeses are turned out of their moulds.

The texture is pliable. The cheese should give slightly when pressed. ‘Rocamadour’ is creamy in the mouth, meaning that it dissolves easily and coats the inside of the mouth. It is also soft. The rind has the same structure as the cheese itself with a similar consistency in the mouth.

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)

The total daily feed comprises at least 80 % of food substances produced in the geographical area. Local agricultural resources are not sufficient to meet all the animals' needs.

Fodder is composed of grass, hay from permanent and temporary grasslands, straw and annual fodder crops, excluding cruciferous plants. The proportion of dried fodder given to the goats must not exceed 20 % of total dry matter.

Fermented fodder is banned from the goats' feed.

The proportion of food concentrates included in the daily goats' feed must be less than 30 % of total dry matter. Authorised food concentrates appear on a positive list.

Only plants, by-products and feed supplements from non-genetically modified sources may be used in the animal feed.

The planting of transgenic crops is prohibited in all areas of farms producing milk intended for processing involving the ‘Rocamadour’ protected designation of origin. This prohibition applies to all types of plant likely to be given as feed to animals on the farm and all crops liable to contaminate such plants.

The cheese is made from goat's milk produced solely by Alpine or Saanen breeds of goats, or by a cross of these two breeds.

In addition to the raw dairy products, the only ingredients, production aids or additives authorised for use in the milk, or during manufacture, are rennet, innocuous bacterial cultures, yeasts, moulds and salt.

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 milk is produced and the cheese manufactured and ripened in the geographical 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

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3.6.   Specific rules concerning the labelling of the product to which the registered name refers

Specific rules concerning the labelling of the product to which the registered name refers

‘Rocamadour’ cheeses have a label measuring at least 4 cm in diameter bearing the name of the designation of origin ‘Rocamadour’, the statement ‘protected designation of origin’ and the European Union PDO symbol.

However a single label may be affixed to batches of several cheeses presented in the same packaging and packaged on the production site, provided they are intended for sale to the final consumer, in the self-service section of large retailers.

In addition, for direct sales organised by producers or other persons under their direct responsibility, either at the farm or in markets, each sales unit of cheese must bear at least one label. The sales stand must display a sign indicating: the name of the producer and/or cheese ripener, the address of the production and/or ripening premises, the designation and the statement ‘protected designation of origin’.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area covers the region known as the ‘Causses’ [limestone plateaux] at the heart of the Lot Department. Part of that region is in the geographical area along with parts of the Departments of Aveyron, Corrèze, Dordogne, Tarn and Garonne.

Department of Aveyron
  : municipalities of Ambeyrac, Balaguier-d'Olt, La Capelle-Balaguier, Causse-et-Diège, Foissac, Martiel, Montsalès, Ols-et-Rinhodes, Sainte-Croix, Salvagnac-Cajarc, Saujac and Villeneuve.

Department of Aveyron

Department of Corrèze
  : municipalities of Chartrier-Ferrière, Chasteaux, Estivals, Nespouls and Turenne.

Department of Corrèze

Department of the Dordogne
  : municipalities of Archignac, Borrèze, La Cassagne, Cazoulès, Chavagnac, La Dornac, Jayac, Nadaillac, Orliaguet, Paulin, Peyrillac-et-Millac, Saint-Amand-de-Coly and Salignac-Eyvigues.

Department of the Dordogne

Department of Lot
  : the cantons of Cahors Nord-Ouest, Cahors Nord-Est, Cahors Sud, Cajarc, Catus, Gramat, Labastide-Murat, Lauzès, Limogne-en-Quercy, Livernon, Luzech, Martel, Saint-Germain-du-Bel-Air, Saint-Géry and Souillac, and the municipalities of Albiac, Anglars (refers to the only part of the municipality located to the west of the line formed by departmental Route 940 and the Lascurades stream), Anglars-Nozac, Arques, Aujols, Autoire, Aynac, Bach, Bagat-en-Quercy, Béduer, Belmontet, Belmont-Sainte-Foi, Le Boulvé, Le Bourg (refers to the only part of the municipality located to the west of the line formed by national Route 140 and departmental Route 940), Calès, Carennac, Cézac, Cieurac, Condat, Cremps, Dégagnac, Escamps, Fajoles, Fargues, Faycelles, Flaujac-Poujols, Floressas, Gindou, Gintrac, Gourdon, Grézels, Issendolus, Laburgade, Lacapelle-Cabanac, Lacapelle-Marival (refers to the only part of the municipality located to the west of the line formed by departmental Routes 940 and 218), Lalbenque, Lamothe-Fénelon, Lascasbanes, Lavercantière, Lhospitalet, Loubressac, Loupiac, Mauroux, Mayrinhac-Lentour, Nadaillac-de-Rouge, Payrac, Les Quatre-Routes, Reilhaguet, Pern, Prudhomat, Rampoux, Le Roc, Rouffilhac, Rudelle, Rueyres, Saignes, Saint-Cirq-Souillaguet, Saint-Clair, Saint-Jean-Lagineste, Saint-Jean-Lespinasse, Saint-Matré, Saint-Michel-Loubéjou, Saint-Médard-de-Presque, Saint-Pantaléon, Saint-Projet, Salviac, Saux, Sérignac, Strenquels, Thédirac, Thémines, Théminettes, Touzac, Vaylats and Le Vigan.

Department of Lot

Department of Tarn-et-Garonne
  : the municipalities of Caylus, Lacapelle-Livron, Loze and Saint-Projet.

Department of Tarn-et-Garonne

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

a)   Natural factors

Natural factors

The designation of origin covers the agricultural areas of Causses and the valleys of the Lot, Dordogne and Célé, the eastern part of Bouriane, the west of Limargue and the north of Quercy Blanc and the Causses de Quercy. It is characterised by a largely limestone substrate with sinkholes and deep lapies into which all water disappears.

This substrate makes the region appear bleak and dry with poor soil.

The natural vegetation of this region is clearly dominated by the succession of young oaks characteristic of dry and chalky areas. This results in a landscape that is largely bare, dotted with low copses of trees and irregular patches of thin, dry grass that grow mainly on the limestone plateaux. Where bushes and grasses appear in summer, the vegetation generally looks thin and dry.

b)   Human factors

Human factors

‘Rocamadour’ is among the oldest products of local origin in the department of Lot and its surrounding area. This is demonstrated by a historic lease contract between the overlord of the region, the Bishop of Evreux, and his vassals. Dating from 1451, the contract sets the amount of the tithe to be paid in cheese under the name ‘Rocamadour cheese’.

Even to this day, the know-how of ‘Rocamadour’ producers is evident throughout the manufacturing process.

As such, most of the fodder given to the goats comes from the geographical area. Use of dried fodder and food concentrates is limited. Indeed food produced in the geographical area accounts for at least 80 % of the diet.

Producers use only raw whole goat's milk. The milk is subjected to a rapid renneting after being allowed to mature followed by slow lactic coagulation for at least 20 hours. It is then left to drain slowly and naturally to produce a moist curd with over 31 % dry matter when put into moulds.

Next, salt is mixed into the mass of curds, which is then put into small moulds of 60 mm in diameter and 16 mm in height.

The next production stage is ripening. This includes a drying phase of 24 hours characterised by a relatively high temperature. The product is then placed in the ripening room under specific temperature and humidity conditions.

5.2.   Specificity of the product

Specificity of the product

‘Rocamadour’ is a small round goat's cheese made from unpasteurised whole milk, weighing around 35 g. The weight of dry matter is slight: a minimum of 14 g per cheese.

It has a velvety rind.

In the mouth, ‘Rocamour’ is creamy and the rind has the same soft texture as the cheese.

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 geographical area, characterised by its aridity, is favourable for rearing goats. The rearing methods used to produce milk to make ‘Rocamadour’ cheese give priority to fodder from the geographical area. Such a diet is rich in forage and so produces milk with original flora. This is preserved because raw milk is used to make the cheese.

Geotrichum in particular gives ‘Rocamadour’ its velvety appearance. Slow natural drainage, together with the temperature and humidity in the ripening rooms, produce a relatively moist curd. This favours the development of Geotrichum.

Drainage and ripening occur in two successive phases. Both result in a low dry matter content in the final product.

The drainage and ripening conditions also contribute to the development of a surface rind and of the soft, creamy and homogeneous texture from the rind to the centre, characteristic of ‘Rocamadour’, and which can also be attributed to the use of whole milk.

The round flat shape and light weight of ‘Rocamadour’ are the result of the traditional use of moulds with a specific diameter and height.

The whole gamut of the characteristics of the geographical area, as well as natural and human factors, thus come into play to produce ‘Rocamadour’.

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation (2))

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https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-ab406329-e35e-4155-adb7-c276fbba1221/telechargement

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

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(2)  See footnote 1.

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