# C_2022136EN.01000801.xml

| 28.3.2022 | EN | Official Journal of the European Union | C 136/8 |
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28.3.2022

EN

Official Journal of the European Union

C 136/8

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Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 136/04)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

Product specification of a traditional speciality guaranteed

‘Boerenkaas’

ΕU No: TSG-NL-0023-AM02-12.8.2021

Member State or Third Country: Netherlands

1.   Registered Name

‘Boerenkaas’

2.   Type of product [as in Annex XI]

| 1.3. | Cheeses |
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1.3.

Cheeses

3.   Grounds for registration

3.1.   Whether the product:

| ☒ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff; |
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☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff;

| ☐ | is produced from raw materials or ingredients that are those traditionally used. |
| --- | --- |

☐

is produced from raw materials or ingredients that are those traditionally used.

‘Boerenkaas’ is a (semi-)hard cheese, and is made from raw milk obtained mainly from the farm’s own cattle, goats, sheep or buffalo. The cheese may contain cumin or other seeds, herbs and/or spices.

3.2.   Whether the name:

| ☐ | has been traditionally used to refer to the specific product; |
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☐

has been traditionally used to refer to the specific product;

| ☒ | identifies the traditional character or specific character of the product. |
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☒

identifies the traditional character or specific character of the product.

The name ‘Boerenkaas’ is specifically linked to a product traditionally made on the farm from raw milk obtained mainly from the farm’s own herd. ‘Boeren’ is the Dutch word for farmers, so ‘Boerenkaas’ is cheese made by farmers on the farm.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of the Regulation)

‘Boerenkaas’ is a (semi-)hard cheese made from raw milk from cattle, goats, sheep or buffalo. The fat content of ‘Boerenkaas’ varies depending on the fat content of the milk used.

The cheese may contain cumin or other seeds, herbs and/or spices.

The older the cheese becomes and the longer it ripens, the firmer and drier it becomes, thus producing a hard cheese.

Examples of names of products are ‘Goudse Boerenkaas’, ‘Goudse Boerenkaas met kruiden’, ‘Edammer Boerenkaas’, ‘Leidse Boerenkaas’, ‘Boerenkaas van geitenmelk’ and ‘Boerenkaas van schapenmelk’.

Summary of characteristic properties and composition of ‘Boerenkaas’

| Properties | ‘Goudse Boerenkaas’ | ‘Leidse Boerenkaas’ | ‘Edammer Boerenkaas’ | ‘Boerenkaas (van geitenmelk)’, ‘Boerenkaas (van schapenmelk)’
  ‘Boerenkaas (van buffelmelk)’ |
| --- | --- | --- | --- | --- |
| Raw material | cow’s milk | cow’s milk | cow’s milk | goat’s milk, sheep’s milk
  buffalo milk |
| Shape | Gouda-shaped (flat cylinder with rounded edges) | Leiden-shaped (flat cylinder with sharp edges) | ball- or loaf-shaped | |
| Rind | white to yellow rind, if required with cheese coating | red rind, if required with cheese coating | white to yellow rind, if required with cheese coating | white to yellow rind, if required with cheese coating |
| Texture | firm to soft and malleable | firm to hard, sliceable | soft to firm or hard, sliceable | firm to soft and malleable |
| Hole formation | regular throughout the cheese, hole diameter from 2 mm to approx. 15 mm; no cracks (longer than 1 cm) | limited number of small holes created during production, evenly distributed throughout the cheese, hole diameter from 1 mm to 3 mm; no cracks | limited number of holes, evenly distributed throughout the cheese, hole diameter from 2 mm to approx. 8 mm; no cracks | holes evenly distributed throughout or compact body |
| pH | after 12 days between 5,20 and 5,40 | after 12 days between 5,20 and 5,30 | after 12 days between 5,20 and 5,30 | after 12 days between 5,10 and 5,30 |
| Fat content in dry matter (%) | full fat, at least 48 % | 30 %+, fat content in dry matter more than 30 % but less than 35 %;
  or
  35 %+, fat content in dry matter more than 35 % but less than 40 % | 40 %+, fat content in dry matter more than 40 % but less than 45 % | at least 45 %+ |
| Max. moisture content | 42,5 % (12 days after manufacture) | 45 % (12 days after manufacture) | 47 % (12 days after manufacture) | 46 % (12 days after manufacture) |
| Salt content (%) | 0,4 % to a maximum of 4 % salt in the dry cheese | 0,4 % to a maximum of 4 % salt in the dry cheese | 0,4 % to a maximum of 5 % salt in the dry cheese | 0,4 % to a maximum of 4 % salt in the dry cheese |
| Added ingredients | possibly cumin, seeds, herbs and/or spices | cumin | possibly cumin | possibly seeds, herbs and/or spices |
| Minimum length of ripening | 13 days after first day of manufacture | 13 days after first day of manufacture | 13 days after first day of manufacture | 13 days after first day of manufacture |
| Minimum ripening temperature | 12 °C | 12 °C | 12 °C | 12 °C |
| Phosphatase activity | normal level for raw milk | normal level for raw milk | normal level for raw milk | normal level for raw milk |

Properties

‘Goudse Boerenkaas’

‘Leidse Boerenkaas’

‘Edammer Boerenkaas’

‘Boerenkaas (van geitenmelk)’, ‘Boerenkaas (van schapenmelk)’

‘Boerenkaas (van buffelmelk)’

Raw material

cow’s milk

cow’s milk

cow’s milk

goat’s milk, sheep’s milk

buffalo milk

Shape

Gouda-shaped (flat cylinder with rounded edges)

Leiden-shaped (flat cylinder with sharp edges)

ball- or loaf-shaped

Rind

white to yellow rind, if required with cheese coating

red rind, if required with cheese coating

white to yellow rind, if required with cheese coating

white to yellow rind, if required with cheese coating

Texture

firm to soft and malleable

firm to hard, sliceable

soft to firm or hard, sliceable

firm to soft and malleable

Hole formation

regular throughout the cheese, hole diameter from 2 mm to approx. 15 mm; no cracks (longer than 1 cm)

limited number of small holes created during production, evenly distributed throughout the cheese, hole diameter from 1 mm to 3 mm; no cracks

limited number of holes, evenly distributed throughout the cheese, hole diameter from 2 mm to approx. 8 mm; no cracks

holes evenly distributed throughout or compact body

pH

after 12 days between 5,20 and 5,40

after 12 days between 5,20 and 5,30

after 12 days between 5,20 and 5,30

after 12 days between 5,10 and 5,30

Fat content in dry matter (%)

full fat, at least 48 %

30 %+, fat content in dry matter more than 30 % but less than 35 %;

or

35 %+, fat content in dry matter more than 35 % but less than 40 %

40 %+, fat content in dry matter more than 40 % but less than 45 %

at least 45 %+

Max. moisture content

42,5 % (12 days after manufacture)

45 % (12 days after manufacture)

47 % (12 days after manufacture)

46 % (12 days after manufacture)

Salt content (%)

0,4 % to a maximum of 4 % salt in the dry cheese

0,4 % to a maximum of 4 % salt in the dry cheese

0,4 % to a maximum of 5 % salt in the dry cheese

0,4 % to a maximum of 4 % salt in the dry cheese

Added ingredients

possibly cumin, seeds, herbs and/or spices

cumin

possibly cumin

possibly seeds, herbs and/or spices

Minimum length of ripening

13 days after first day of manufacture

13 days after first day of manufacture

13 days after first day of manufacture

13 days after first day of manufacture

Minimum ripening temperature

12 °C

12 °C

12 °C

12 °C

Phosphatase activity

normal level for raw milk

normal level for raw milk

normal level for raw milk

normal level for raw milk

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics o f the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of the Regulation)

The raw material used may be:

| a) | raw milk; |
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a)

raw milk;

| b) | cream or fully or partially skimmed milk obtained directly from the milk referred to in point (a); |
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b)

cream or fully or partially skimmed milk obtained directly from the milk referred to in point (a);

| c) | water. |
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c)

water.

The milk used must not have undergone heat treatment above 40 °C; the phosphatase activity must be compatible with that of the raw milk used.

The milk must be processed into cheese within 40 hours of milking.

Auxiliary materials and additives:

| a) | cultures of microorganisms forming lactic acid, propionic acid and aromas (not genetically modified); |
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a)

cultures of microorganisms forming lactic acid, propionic acid and aromas (not genetically modified);

| b) | rennet (within the meaning of Article 5(a) of the Dairy Products (Commodities Act) Decree); |
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b)

rennet (within the meaning of Article 5(a) of the Dairy Products (Commodities Act) Decree);

| c) | calcium chloride; |
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c)

calcium chloride;

| d) | sodium nitrate; |
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d)

sodium nitrate;

| e) | seeds, herbs and/or spices; |
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e)

seeds, herbs and/or spices;

| f) | sodium chloride (through soaking in brine). |
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f)

sodium chloride (through soaking in brine).

Manufacturing process

| — | The raw milk is curdled at a temperature of approximately 30 C within 40 hours of milking. |
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—

The raw milk is curdled at a temperature of approximately 30 C within 40 hours of milking.

| — | A mixed-strain culture of lactic acid bacteria brings about acidification. |
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—

A mixed-strain culture of lactic acid bacteria brings about acidification.

| — | After cutting, stirring and draining off part of the whey, the whey and curd mixture is washed once or twice with hot water, raising the temperature of the mixture to no more than 37 C. |
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After cutting, stirring and draining off part of the whey, the whey and curd mixture is washed once or twice with hot water, raising the temperature of the mixture to no more than 37 C.

| — | After processing, the curd is placed in cheese moulds. |
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After processing, the curd is placed in cheese moulds.

| — | Before or during pressing, a casein mark is put on the cheese bearing the name ‘Boerenkaas’, and possibly also the name of the type of milk. |
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Before or during pressing, a casein mark is put on the cheese bearing the name ‘Boerenkaas’, and possibly also the name of the type of milk.

| — | After pressing and acidification over a number of hours, the cheese is soaked in a brine solution of 18 % to 22 % common salt (sodium chloride). |
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—

After pressing and acidification over a number of hours, the cheese is soaked in a brine solution of 18 % to 22 % common salt (sodium chloride).

| — | The minimum ripening period on the farm is 13 days after the day on which processing began, at a temperature of at least 12 C. |
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—

The minimum ripening period on the farm is 13 days after the day on which processing began, at a temperature of at least 12 C.

| — | To obtain its fully characteristic flavour, ‘Boerenkaas’ is left to ripen further in the ripening room on the farm or on the cheese merchant’s premises. The length of the ripening process varies from a few weeks to over 1 year. |
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—

To obtain its fully characteristic flavour, ‘Boerenkaas’ is left to ripen further in the ripening room on the farm or on the cheese merchant’s premises. The length of the ripening process varies from a few weeks to over 1 year.

Labelling

The casein mark must contain the following information:

| — | The casein marks for ‘Boerenkaas’ are printed on uncoloured, perforated casein plates. The design of the marks is straight at the top and bottom and curved at the two sides. Their dimensions are approximately 65 mm x 65 mm. This may vary slightly (by 1 or 2 mm) because casein is a natural product and does not always react in exactly the same way to the drying process. |
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The casein marks for ‘Boerenkaas’ are printed on uncoloured, perforated casein plates. The design of the marks is straight at the top and bottom and curved at the two sides. Their dimensions are approximately 65 mm x 65 mm. This may vary slightly (by 1 or 2 mm) because casein is a natural product and does not always react in exactly the same way to the drying process.

| — | The name ‘Boerenkaas’ is written in Dutch on the casein marks, with or without one of the generic names referred to in the product specification, the words ‘Bereid met rauwe melk’ (‘Made with raw milk’) and ‘Gegarandeerde traditionele specialiteit’ (‘Traditional speciality guaranteed’) or the Community symbol. The letters ‘NL’ may appear on the casein mark provided that the ‘Boerenkaas’ has been made in the Netherlands. |
| --- | --- |

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The name ‘Boerenkaas’ is written in Dutch on the casein marks, with or without one of the generic names referred to in the product specification, the words ‘Bereid met rauwe melk’ (‘Made with raw milk’) and ‘Gegarandeerde traditionele specialiteit’ (‘Traditional speciality guaranteed’) or the Community symbol. The letters ‘NL’ may appear on the casein mark provided that the ‘Boerenkaas’ has been made in the Netherlands.

| — | The casein marks referred to in the first paragraph bear a continuous unique serial number from 00001 to 99999 and below it a combination of letters or letters and numbers consisting of at least one serial letter. |
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The casein marks referred to in the first paragraph bear a continuous unique serial number from 00001 to 99999 and below it a combination of letters or letters and numbers consisting of at least one serial letter.

Image 1

4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of the Regulation)

‘Boerenkaas’ is a cheese made on the farm from raw milk from cattle, goats, sheep or buffalo. At least half of the milk must come from the farm’s own herd. Milk may be bought in from no more than two other dairy farms, but the total quantity bought in may not be greater than the farm’s own production.

Up to 1874 all milk was processed on the farm. After that, milk gradually began to be processed industrially. Milk used in cheese-making began to be pasteurised in the first few years of the 20th century. Pasteurisation meant that the character of dairy-made cheese was lost. On the farm, the traditional method of processing raw milk continued.

As a result of enzymes naturally present in milk, i.e. milk lipase, and the presence of a bacteria flora that enters the milk during and after milking, the cheese made from this raw milk has more taste, described as fuller, stronger and tangier. For many consumers, this is what distinguishes the taste of ‘Boerenkaas’ from ‘industrially made’ cheese. The taste becomes stronger as ripening progresses.

In 1982 new rules were laid down under the Decision and Decree on cheese products on the basis of the Agricultural Quality Act. These rules cover cheese quality, the origin of the milk and the method of production. The related national mark guarantees that ‘Boerenkaas’ is a farm product, and is made from raw milk which is kept for only a short time and comes mainly from the farm’s own herd.

Since then, the national mark has expired and the name ‘national mark’ has been replaced by ‘casein mark’.

This legislation also introduces the possibility of using milk from goats, sheep and buffalo in addition to cow’s milk. It also opens up the possibility of making cheese from raw milk with a lower fat content.

The foregoing clearly illustrates the specific character of the raw materials used and of the method of production.

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(1)  OJ L 179, 19.6.2014, p. 17.

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ANNEX

INSPECTION PROCEDURE

The requirements of this specification apply to ‘Boerenkaas’ as a traditional speciality guaranteed under Regulation (EU) No 1151/2012.

Every 6 to 8 weeks each farm is inspected to ensure that fresh raw milk (not more than 40 hours old) is used in cheese-making and to check on use of the casein mark*. Once a year administrative checks are performed to verify from which farms the milk used comes. Checks for compliance with the composition requirements cover the fat content in dry matter, moisture content and salt content in dry matter. These parameters are checked at the same time once every 6 to 8 weeks*.

In addition, the inspection procedure is designed to check for compliance with the other characteristic properties of the various types of ‘Boerenkaas’ given in the table. These checks on characteristic properties are carried out visually, also at the same time once every 6 to 8 weeks*.

| * | Where ‘Boerenkaas’ cheese production is seasonal, the checks are carried out once every 6 to 8 weeks during the production period. Where annual ‘Boerenkaas’ production in an undertaking is below 25 000 kilograms, the checks are carried out twice a year. |
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*

AUTHORITIES OR BODIES VERIFYING COMPLIANCE WITH THE PRODUCT SPECIFICATION

| Name: | Stichting Controle Orgaan Kwaliteitszaken |
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| Address: | Fokkerstraat 1 Postbus 250, 3830 AG Leusden, Netherlands |
| Tel. | +31 33 4965696 |
| Email: | info@cokz.nl |

Name:

Stichting Controle Orgaan Kwaliteitszaken

Address:

Fokkerstraat 1 Postbus 250, 3830 AG Leusden, Netherlands

Tel.

+31 33 4965696

Email:

info@cokz.nl

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