# C_2019431EN.01004701.xml

| 23.12.2019 | EN | Official Journal of the European Union | C 431/47 |
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23.12.2019

EN

Official Journal of the European Union

C 431/47

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Publication of an application for approval of amendments, which are not minor, to a product specification 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

(2019/C 431/18)

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) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘TOMME DES PYRENEES’

EU No: PGI- FR-0176-AM01 — 31.5.2017

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

‘LES FROMAGERS PYRÉNÉENS’

Registered office

Chambre d’Agriculture des Pyrénées-Atlantiques

124 Boulevard Tourasse

64 000 Pau

FRANCE

Administrative headquarters

2 avenue Daniel Brisebois

Auzeville, B.P. 82256

31 322 Castanet-Tolosan Cedex

FRANCE

Tel. +33 561754282 Fax +33 561754280 Email: contact@frc2a.fr

Membership: The group comprises milk producers, processors and ripeners. It therefore has a legitimate right to propose the amendments.

2.   Member State or third country

France

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

☐ Name of product

☒ Description of product

☒ Geographical area

☒ Proof of origin

☒ Production method

☒ Link

☒ Labelling

☒ Other: applicant group, inspection body

4.   Type of amendment(s)

| ☐ | Amendments to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
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☐

Amendments to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

| ☒ | Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
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☒

Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

5.1.   
  Heading ‘Description of product’

Raw materials

Raw cow’s milk and raw or pasteurised ewe’s milk and goat’s milk have been added to the list of milks which may be used to produce ‘Tomme des Pyrénées’ as traditional cheese production methods in the geographical area have not been confined solely to the use of pasteurised cow’s milk. Milk other than pasteurised cow’s milk has long been used (raw or heat-treated ewe’s milk, goat’s milk and mixed milk) in particular in farmhouse production. However, this was only represented by the applicant group to a limited extent at the time the PGI was registered, meaning that only cheese produced from pasteurised cow’s milk currently qualifies for the PGI. Ewe’s milk may only be used as part of a mixture of milk as this represents practice throughout the geographical area, contrary to the use of pure ewe’s milk which occurs in a single part of the area.

The specific characteristics of ‘Tomme des Pyrénées’ which are set out in the ‘Link with the geographical area’, namely:

| — | semi-hard cheese with a soft, melty and creamy texture and aromas which become stronger the longer the cheese is ripened for, |
| --- | --- |

—

semi-hard cheese with a soft, melty and creamy texture and aromas which become stronger the longer the cheese is ripened for,

| — | its shape, with a diameter-to-height ratio which is always between 2 and 3, ensuring that regardless of its weight, wastage (loss of moisture) is constant and the body of the cheese a consistent colour, |
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its shape, with a diameter-to-height ratio which is always between 2 and 3, ensuring that regardless of its weight, wastage (loss of moisture) is constant and the body of the cheese a consistent colour,

apply to all cheeses produced from pasteurised or raw cow’s milk, ewe’s milk contained within mixed milk, or goat’s milk.

Physical characteristics

In order to better characterise the product, it has been added that ‘Tomme des Pyrénées’ is a semi-hard, uncooked cheese, in line with the methods used by producers. The words ‘semi-pressed cheese’ which were used in the summary have been deleted as they were not precise.

The words ‘Cylindrical shape: diameter 210 mm to 240 mm, height 80 mm to 110 mm; net weight 3,5 kg to 4,5 kg’ have been replaced by ‘It has a regular cylindrical shape, with two flat parallel sides and rounded edges. The cheese has a diameter-to-height ratio of between 2 and 3. It has a minimum weight of 400 g and a maximum weight of 5,5 kg.’.

This change was made following the introduction of cheeses produced from mixed milk and goat’s milk, various versions of which exist. It also takes into account specialist and farmhouse production methods which are known to vary. Finally, by adding the possibility of marketing whole ‘Tomme des Pyrénées’ in a version weighing a minimum of 400 g, processors would like to offer consumers the possibility of buying whole cheeses.

The shape of ‘Tomme des Pyrénées’ has also been clarified so that the different versions of the product look the same. The cheese has a regular cylindrical shape, with two flat parallel sides and rounded edges. By defining its diameter-to-height ratio, which is between 2 and 3, this ensures that cheeses are the same shape regardless of their weight.

Chemical characteristics

The ratio of ‘fat to dry matter: minimum of 50 g per 100 g of cheese when dried’ has been replaced by a minimum fat content of ‘24 g of fat per 100 g of end product’. The purpose of this amendment is:

| — | to change how the ratio is expressed so that consumers are better able to understand it. This change is aimed at bringing the description of the product into line with national legal requirements on cheese labelling (Decree No 2007-628 of 27 April 2007 concerning cheeses and speciality cheeses). For this reason, the minimum fat content is expressed as a proportion of the end product and not as a proportion of the cheese when dried, |
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to change how the ratio is expressed so that consumers are better able to understand it. This change is aimed at bringing the description of the product into line with national legal requirements on cheese labelling (Decree No 2007-628 of 27 April 2007 concerning cheeses and speciality cheeses). For this reason, the minimum fat content is expressed as a proportion of the end product and not as a proportion of the cheese when dried,

| — | to take into account the lower fat content of goat’s cheese. In the current specification, the combination of ‘fat to dry matter: minimum of 50 g per 100 g of cheese when dried’ and ‘53 g of dry matter per 100 g of product’ resulted in a minimum content of 26,5 g of fat in the end product. This has been reduced from 26,5 g to 24 g accordingly. |
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to take into account the lower fat content of goat’s cheese. In the current specification, the combination of ‘fat to dry matter: minimum of 50 g per 100 g of cheese when dried’ and ‘53 g of dry matter per 100 g of product’ resulted in a minimum content of 26,5 g of fat in the end product. This has been reduced from 26,5 g to 24 g accordingly.

The reference to the sodium chloride content (1,5 % to 2 %) has been removed in order to take into account the different methods used by specialist and farmhouse producers across the geographical area.

Organoleptic characteristics:

The following paragraph:

‘The criteria are set in accordance with the following:

| — | Firmness and external appearance |
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—

Firmness and external appearance

| — | Colour and consistency of the body |
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—

Colour and consistency of the body

| — | Taste. |
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—

Taste.

A series of appropriate descriptors enable a typical sensory profile to be determined for

| — | Products with a black rind |
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—

Products with a black rind

| — | Products with a gold-coloured rind |
| --- | --- |

—

Products with a gold-coloured rind

| — | Pre-packaged products.’ |
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—

Pre-packaged products.’

has been replaced by:

‘Rind:

The rind is orange in colour, with at least a hint of white, yellow or grey. Moreover, the rind is smooth, with rough patches permitted in places.

Heat-treated “Tomme des Pyrénées” may have a black or gold-coloured coating.

Body:

| — | Consistent and uniform in colour, ranging from white to ivory to yellow. |
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—

Consistent and uniform in colour, ranging from white to ivory to yellow.

| — | Texture: soft, melty, creamy and consistent, generally dotted in a consistent manner throughout with openings of an irregular shape and size. As it ripens, the texture becomes firmer. |
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—

Texture: soft, melty, creamy and consistent, generally dotted in a consistent manner throughout with openings of an irregular shape and size. As it ripens, the texture becomes firmer.

| — | Taste: depending on the duration of the ripening and type of milk used, the taste varies from fresh whey aromas to more pronounced aromas which are not excessively bitter.’. |
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—

Taste: depending on the duration of the ripening and type of milk used, the taste varies from fresh whey aromas to more pronounced aromas which are not excessively bitter.’.

Other than offering a more precise description, the purpose of this amendment is to remove the reference to ‘firmness’ from the organoleptic criteria as this is inappropriate for ‘Tomme des Pyrénées’ with a ‘black rind’ which has a minimum ripening time of 21 days. The texture becomes increasingly firm as the cheese ripens and the possibility of using milk other than cow’s milk gives rise to distinctions in terms of the chemical composition — governed by the production method — and in terms of the taste which may vary depending on the milk proportions used. The rules concerning the production method ensure that cheeses with similar characteristics are produced.

Indeed, cheeses bearing the ‘Tomme des Pyrénées’ PGI have common characteristics. They are characterised by the following descriptors:

| — | Texture, aromas: semi-hard, uncooked cheese, with a soft, melty and creamy texture and aromas which become stronger the longer the cheese is ripened for, |
| --- | --- |

—

Texture, aromas: semi-hard, uncooked cheese, with a soft, melty and creamy texture and aromas which become stronger the longer the cheese is ripened for,

| — | Shape: diameter-to-height ratio which is always between 2 and 3, ensuring that regardless of its weight, wastage (loss of moisture) is constant and the body of the cheese a consistent colour. |
| --- | --- |

—

Shape: diameter-to-height ratio which is always between 2 and 3, ensuring that regardless of its weight, wastage (loss of moisture) is constant and the body of the cheese a consistent colour.

Presentation for sale

The introduction of small versions of ‘Tomme des Pyrénées’ has resulted in inclusion of the possibility that ‘Tomme des Pyrénées’‘may be sold whole’, in addition to being sold cut or pre-packaged.

5.2.   
  Heading ‘Geographical area’

The communes from the departments included in the geographical area, i.e. Aude (11), Haute-Garonne (31) and Pyrénées Orientales (66), have been listed.

The map included in the current specification has been replaced by a more accurate map.

The geographical area has been extended to include new communes in the Pyrenees situated in the departments of Aude, Haute-Garonne and Pyrénées-Orientales.

The purpose of this change was to supplement the geographical area by adding the eastern part of the Pyrenees. In this area, production of Tomme cheeses with specific characteristics similar to those of ‘Tomme des Pyrénées’ is significant. Consequently, the geographical area now covers the entire French side of the Pyrenees, reflecting traditional and current methods for producing the cheese.

5.3.   
  Heading ‘Proof of origin’

Information relating to traceability which was limited to keeping daily milk collection entry/exit and cheese production logs, dated and ordered chronologically, have been replaced by the following:

| — | The procedure for identifying operators wishing to become involved in milk production, cheese production or cheese ripening, has been added. |
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The procedure for identifying operators wishing to become involved in milk production, cheese production or cheese ripening, has been added.

| — | The traceability system helps to guarantee to the consumer that ‘Tomme des Pyrénées’ complies with the characteristics certified under the PGI. The system consists in keeping adequate and essential information in order to trace the origin and composition of products throughout the stages in their production, processing and distribution. Their origin is guaranteed through product identification and through a system of top-down and bottom-up traceability. |
| --- | --- |

—

The traceability system helps to guarantee to the consumer that ‘Tomme des Pyrénées’ complies with the characteristics certified under the PGI. The system consists in keeping adequate and essential information in order to trace the origin and composition of products throughout the stages in their production, processing and distribution. Their origin is guaranteed through product identification and through a system of top-down and bottom-up traceability.

| — | The system uses a table which allows the required documents, records and minimum information to be summarised for each stage in the lifecycle of the product (feed origin, milk production, collection, milk delivery to dairies, production, transportation to ripening facilities, ripening, transportation to cutting and packaging facilities). These documents must be available to inspectors. |
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The system uses a table which allows the required documents, records and minimum information to be summarised for each stage in the lifecycle of the product (feed origin, milk production, collection, milk delivery to dairies, production, transportation to ripening facilities, ripening, transportation to cutting and packaging facilities). These documents must be available to inspectors.

The new wording strengthens product traceability.

5.4.   
  Heading ‘Method of production’

Milk production — Animal feeding

The description of the production method has been supplemented by the following information with regard to how dairy herds must be fed:

‘The feed ration comprises fodder and supplements. The fodder consists of grass, cereals and derivatives thereof in dried or wet form, and dried plant material. 70 % of the fodder is sourced each year from the defined geographical area.

Animals used for their milk in order to produce cheese made from raw or heat-treated milk must be fed according to the following criteria: at least 25 % of the dry matter included in the annual feed ration made up of grass which is grazed, dried or fed and sourced from the geographical area, with a minimum of 91 grazing days per year.

Supplements which may be used consist of concentrates (of cereal, oil meal, nitrogen compounds), whey, plant-based feed, minerals, vitamins and trace elements.’.

This change has no effect on the product. The purpose of the change is to include in the specification how ‘Tomme des Pyrénées’ is produced, i.e. using milk from the geographical area which corresponds to the French side of the Pyrenees. It has always been important within the geographical area that dairy herds feed on local fodder. These rules are justified on account of the soil composition and precipitation in the geographical area which make it an ideal high-quality grassland area, encouraging operators to make the best possible use of its resources. Cereals produced in the geographical area are also used. For raw milk production, which occurs mainly on farms, resources are used through grazing.

The sentence ‘Ewe’s milk is sourced from the following breeds: Basco-béarnaise, Castillonnais, Black-face Manech and Red-face Manech’ has been added. The reason for this change is that the use of ewe’s milk has been added. The dairy sheep breeds listed have historically been found in the geographical area as they are suited to the mountain environment of the Pyrenees. These are the breeds which are predominantly found on farms and from which milk is used to produce the cheese.

Milk collection:

The sentence ‘At dairies, milk is collected at most once every two days’ has been added as it describes how these businesses work and guarantees that milk — in particular raw milk — of a satisfactory quality is obtained. This addition does not affect the essential characteristics of the product.

Aids and additives

The following have been removed from the current specification: ‘Tank storage with or without maturation (milk starter cultures), with or without the addition of calcium chloride (Ca Cl2)’, ‘Addition of animal rennet’, ‘No other additives [with the exception of calcium chloride (CaC12), milk starter cultures and animal rennet] may be used other than flavouring or ripening flora’. A list of permitted processing aids and additives has been added in place of the above.

The following processing aids are added:

| — | any type of coagulating enzyme may be used (no longer just animal rennet), thereby reflecting current practice at major production facilities, |
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any type of coagulating enzyme may be used (no longer just animal rennet), thereby reflecting current practice at major production facilities,

| — | ‘organic acids’, thereby bringing together all acids used (e.g. vinegar applied to the rind for drying and cleaning purposes), |
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‘organic acids’, thereby bringing together all acids used (e.g. vinegar applied to the rind for drying and cleaning purposes),

| — | CO2 (or carbon dioxide) used where necessary to lower the pH in the vat before moulding. |
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—

CO2 (or carbon dioxide) used where necessary to lower the pH in the vat before moulding.

The above were added in order to incorporate the methods used at production and ripening facilities. They do not change the specific characteristics of the product.

The following text authorising certain treatments (fungicides, plasticisers, paraffin, colourings (annatto)):

| ‘— | In the case of “Tomme des Pyrénées” with black rind, treatment of the rind with a fungicide and/or plasticiser and/or coloured paraffin in accordance with current standards, |
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‘—

In the case of “Tomme des Pyrénées” with black rind, treatment of the rind with a fungicide and/or plasticiser and/or coloured paraffin in accordance with current standards,

| — | In the case of “Tomme des Pyrénées” with gold-coloured rind (yellow to orange in colour), treatment of the rind with a fungicide, use of the colouring E160B (annatto) whether or not for colouring, use or not of surface flora with turning.’ |
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—

In the case of “Tomme des Pyrénées” with gold-coloured rind (yellow to orange in colour), treatment of the rind with a fungicide, use of the colouring E160B (annatto) whether or not for colouring, use or not of surface flora with turning.’

has been replaced by the following text applying to all ‘Tomme des Pyrénées’ cheeses:

| ‘— | Additives: |
| --- | --- |

‘—

Additives:

| — | cheese preservatives: lysozyme hydrochloride; |
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—

cheese preservatives: lysozyme hydrochloride;

colourings (carotene, annatto E160B, caramel, coal) and rind preservatives (fungicides: natamycin, sorbate). Colourings and rind preservatives may not be used in farmhouse production or in cheese produced from raw milk. The following may be used to coat cheeses made from heat-treated milk and weighing at least 1,5 kg and no more than 5,5 kg: polyvinyl acetate, paraffin.’.

These changes have been made for the following reasons:

Lysozyme hydrochloride is used to prevent swelling of the cheese caused by butyric fermentation.

As regards rind treatments, the term ‘black rind’ has been removed as it is inappropriate. Plasticisers and paraffin are in fact a coating and do not constitute the rind. Furthermore, the new wording allows producers and ripeners to use authorised colourings and rind preservatives to obtain the appearance described under the heading ‘Description of product’. Rind preservatives are those fungicides listed in the current specification. Colourings allow a consistent rind colour to be obtained for a single batch of cheese.

Rind colourings, fungicides and coating products are not used when producing cheese from raw milk, in line with current practice at facilities where such cheese is produced.

Production

The list of successive production stages has been amended and supplemented as follows:

5.4.1.   Milk storage and/or ripening

The words ‘Storage with or without cooling’ and ‘Tank storage with or without maturation (milk starter cultures), with or without the addition of calcium chloride (CaCl2) have been replaced by the following:

‘When producing cheese from raw milk, milk may not be deferred for longer than 48 hours between the earliest milking and renneting or controlled ripening.

When producing cheese from heat-treated milk, the first heat treatment must occur no later than 18 hours after the milk is received. After it has been heat-treated, milk may be stored in a temperature-controlled environment for a maximum of 30 hours prior to renneting. Milk may be stored at a maximum temperature of 15 °C for no longer than 15 hours, during which controlled ripening is possible.’

The purpose of these changes is to clearly define standard practice in the production of ‘Tomme des Pyrénées’.

Furthermore, the milk proportions in mixed milks have been added to tie in with the changes made to the section ‘Description of product’.

5.4.2.   Conditions regarding the use of milk

The following has been added: ‘Tomme des Pyrénées’ may be made from:

| — | cow’s milk, |
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—

cow’s milk,

| — | goat’s milk, |
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—

goat’s milk,

| — | mixed milk in the following proportions:






  — | cow’s milk mixed with ewe’s milk, with a minimum of 30 % and maximum of 50 % ewe’s milk (by volume), |
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—

mixed milk in the following proportions:

—

cow’s milk mixed with ewe’s milk, with a minimum of 30 % and maximum of 50 % ewe’s milk (by volume),

| — | cow’s milk mixed with goat’s milk, with a minimum of 30 % and maximum of 50 % goat’s milk (by volume), |
| --- | --- |

—

cow’s milk mixed with goat’s milk, with a minimum of 30 % and maximum of 50 % goat’s milk (by volume),

| — | goat’s milk mixed with ewe’s milk, with a minimum of 30 % and maximum of 50 % ewe’s milk (by volume). |
| --- | --- |

—

goat’s milk mixed with ewe’s milk, with a minimum of 30 % and maximum of 50 % ewe’s milk (by volume).

This change is due to the introduction of cheeses produced from goat’s milk and ewe’s milk. The proportions, expressed in terms of volume, ensure there is a significant share of each of the milks, guaranteeing a truly mixed milk. The aforementioned proportions are in line with the methods used by producers.

5.4.3.   Standardisation

It has been added that the standardisation of protein and fat content is authorised as this forms part of the description of methods used by producers.

5.4.4.   Heat treatment

The following has been added: ‘For milk undergoing heat treatment, the method for doing so is laid down by product category (thermised or pasteurised) in the legislation in force.’. This has been added in order to emphasise that milk treatment conditions differ depending on whether milk is thermised or pasteurised.

5.4.5.   Culturing

In order to be more precise regarding the types of flora used, the words ‘flavouring or ripening flora’ have been replaced by ‘natural or selected lactic flora and ripening flora’.

5.4.6.   Renneting

The words ‘Renneting temperature less than or equal to 35°C’ have been replaced by: ‘Renneting is performed with a coagulating enzyme at a temperature which is less than or equal to 40°C.’.

In order to reflect actual practice, the term ‘rennet’ has been replaced by ‘coagulating enzyme’. This term has a broader definition than rennet which must come from calf abomasum.

The maximum authorised temperature has been increased from 35 °C to 40 °C as the optimum temperature for coagulating enzyme activity is approximately 38°C.

These changes do not affect the essential characteristics of the product.

5.4.7.   Coagulation

The following has been added: ‘In total, coagulation may last for a maximum of 60 minutes.’. This has been added in order to cover the methods used by producers during this important stage. This period characterises the ‘rennet-style’ curdling (or coagulation) needed to obtain a semi-hard cheese.

5.4.8.   Cutting-stirring-heating

The words ‘Cutting the curd’ have been replaced by: ‘Cutting consists of cutting the curd with a cutting tool. The curd-whey mixture must not be heated beyond a temperature of 45 °C.’. This maximum temperature is characteristic of uncooked cheeses. This amendment formalises the methods used by producers.

5.4.9.   
  Lactose removal

The words ‘Washing the curd grain after partially removing the whey’ have been replaced by: ‘Lactose removal may be carried out as follows:

| — | Drawing off the whey: 0 to 45 % of the milk volume used, |
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—

Drawing off the whey: 0 to 45 % of the milk volume used,

| — | Addition of drinking water: 0 to 45 % of the milk volume used (the temperature of the mix must be below 45 °C).’. |
| --- | --- |

—

Addition of drinking water: 0 to 45 % of the milk volume used (the temperature of the mix must be below 45 °C).’.

This amendment also sets out the methods used by producers.

5.4.10.   Moulding

The words ‘Transfer to the mould with or without a cloth’ have been replaced by ‘The cheese is moulded mechanically or by hand’. The purpose of this change is to reflect the methods used by producers. This change has no effect on the product.

5.4.11.   In-mould draining, acidification

The words ‘Draining and turning of black rind “Tomme des Pyrénées”’ and ‘Draining, pressing and turning of gold rind “Tomme des Pyrénées”’ have been replaced by ‘The cheese is turned over a number of times (at least twice). Pressing is optional. Acidification is considered to be complete once the pH is less than or equal to 5,3 or the acidity greater than 40° Dornic.’.

These changes have been made as there is no longer any reference to the black and gold-coloured rinds. The changes add detail regarding the methods used so as to clearly define how ‘Tomme des Pyrénées’ is produced.

5.4.12.   Salting

The words ‘Salting in brine or dry salt’ have been replaced by the following:

| — | in brine: it has been added that brine consists of water, salt, lactic acid, must always be saturated, have a temperature which is less than or equal to 16 °C and a pH which is less than or equal to 5,6, |
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—

in brine: it has been added that brine consists of water, salt, lactic acid, must always be saturated, have a temperature which is less than or equal to 16 °C and a pH which is less than or equal to 5,6,

| — | in dry salt: it has been added that the temperature where the cheese is salted must be less than or equal to 14 °C. |
| --- | --- |

—

in dry salt: it has been added that the temperature where the cheese is salted must be less than or equal to 14 °C.

These changes do not affect the essential characteristics of the product. The purpose of the changes is to add to the conditions for preparing the cheese, integrating farmhouse, specialist and industrial production methods. These additional details are provided with a view to clearly defining the method for producing ‘Tomme des Pyrénées’. They not only reflect the methods used by producers of ‘Tomme des Pyrénées’ who alone benefit from the PGI at present, but also producers of cheese made from mixed milk and goat’s milk.

5.3.13 and 14.   Ripening

The words ‘Ripening must take place in a temperature-controlled and humidity-controlled environment’ have been replaced by the following:

| — | Ripening may be deferred in the case of vacuum-packed pre-ripened cheese solely where made from mixed milk or goat’s milk and according to the following conditions (time limit, temperature, duration): deferral may begin no later than 10 days after salting, storage temperature of between –2 °C and +4 °C, may not be frozen, deferral may not exceed 10 months, ripening period calculated from the day deferral ends. Deferral makes it possible to market throughout the year ‘Tomme des Pyrénées’ made from mixtures containing ewe’s milk and goat’s milk, both of which are only produced at certain times of the year. The reason for this change is that cheese made from mixed milk has been added. |
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Ripening may be deferred in the case of vacuum-packed pre-ripened cheese solely where made from mixed milk or goat’s milk and according to the following conditions (time limit, temperature, duration): deferral may begin no later than 10 days after salting, storage temperature of between –2 °C and +4 °C, may not be frozen, deferral may not exceed 10 months, ripening period calculated from the day deferral ends. Deferral makes it possible to market throughout the year ‘Tomme des Pyrénées’ made from mixtures containing ewe’s milk and goat’s milk, both of which are only produced at certain times of the year. The reason for this change is that cheese made from mixed milk has been added.

| — | Ripening conditions: The following text has been added ‘Ripening takes place in cellars at a temperature of between 7 °C and 16°C’ and ‘Cheeses are turned over and manipulated so as to produce them with a regular shape’. The purpose of these rules is to clarify the ripening conditions, taking into account the different versions of the cheeses covered by the PGI and the ripening times for those cheeses. The aforementioned rules reflect the specific expertise of producers. |
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Ripening conditions: The following text has been added ‘Ripening takes place in cellars at a temperature of between 7 °C and 16°C’ and ‘Cheeses are turned over and manipulated so as to produce them with a regular shape’. The purpose of these rules is to clarify the ripening conditions, taking into account the different versions of the cheeses covered by the PGI and the ripening times for those cheeses. The aforementioned rules reflect the specific expertise of producers.

| — | The following text has been added in relation to ‘Tomme des Pyrénées’ produced from raw milk: ‘Manipulations include dry rubbing, wet rubbing with or without the addition of ripening cultures, or with brine.’. This change has been made in order to more clearly define the ripening conditions. |
| --- | --- |

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The following text has been added in relation to ‘Tomme des Pyrénées’ produced from raw milk: ‘Manipulations include dry rubbing, wet rubbing with or without the addition of ripening cultures, or with brine.’. This change has been made in order to more clearly define the ripening conditions.

| — | The following minimum ripening periods have been added for the different categories of ‘Tomme des Pyrénées’, calculated from the date of renneting:






  — | for cheeses weighing a minimum of 400 g and a maximum of 1,5 kg:






  — | 30 days for cheese made from heat-treated goat’s milk or mixed milk and raw cow’s milk or goat’s milk, |
| --- | --- | --- | --- |

—

The following minimum ripening periods have been added for the different categories of ‘Tomme des Pyrénées’, calculated from the date of renneting:

—

for cheeses weighing a minimum of 400 g and a maximum of 1,5 kg:

—

30 days for cheese made from heat-treated goat’s milk or mixed milk and raw cow’s milk or goat’s milk,

| — | 40 days for cheese made from raw mixed milk, |
| --- | --- |

—

40 days for cheese made from raw mixed milk,

| — | for cheeses weighing more than 1,5 kg and a maximum of 5,5 kg:






  — | 21 days for cheese with a black coating made from heat-treated cow’s milk and 45 days for cheese made from heat-treated cow’s milk with a rind or gold-coloured coating, |
| --- | --- | --- |

—

for cheeses weighing more than 1,5 kg and a maximum of 5,5 kg:

—

21 days for cheese with a black coating made from heat-treated cow’s milk and 45 days for cheese made from heat-treated cow’s milk with a rind or gold-coloured coating,

| — | 60 days for cheese made from heat-treated goat’s milk or mixed milk and raw cow’s milk or goat’s milk, |
| --- | --- |

—

60 days for cheese made from heat-treated goat’s milk or mixed milk and raw cow’s milk or goat’s milk,

| — | 90 days for cheese made from raw mixed milk. |
| --- | --- |

—

90 days for cheese made from raw mixed milk.

| — | These periods are calculated from the date of renneting. |
| --- | --- |

—

These periods are calculated from the date of renneting.

| — | This information has been added due to the introduction cheese made from goat’s milk and mixed milk including ewe’s milk. With regard to cheeses made from cow’s milk, information has been added which clarifies that the ripening period lasts a minimum of 21 days (black rind) or 45 days (gold-coloured rind), with a distinction between heat-treated and raw milk. The durations adapted to the different versions of the product are designed to clearly define the methods used which influence ‘Tomme des Pyrénées’. Thus, cheese in a large format, as with cheese made from raw cow’s milk, needs to be ripened for longer in order to express its qualities, as compared to cheese in a small format or cheese made from pasteurised milk. |
| --- | --- |

—

This information has been added due to the introduction cheese made from goat’s milk and mixed milk including ewe’s milk. With regard to cheeses made from cow’s milk, information has been added which clarifies that the ripening period lasts a minimum of 21 days (black rind) or 45 days (gold-coloured rind), with a distinction between heat-treated and raw milk. The durations adapted to the different versions of the product are designed to clearly define the methods used which influence ‘Tomme des Pyrénées’. Thus, cheese in a large format, as with cheese made from raw cow’s milk, needs to be ripened for longer in order to express its qualities, as compared to cheese in a small format or cheese made from pasteurised milk.

5.5.   
  Heading ‘Link’

In the current specification, the section ‘Details bearing out the link with the geographical area’ only refers to historic aspects. These aspects have been supplemented to include details on the specific characteristics of the geographical area, the specific nature of the product and the causal link between the product and its origin based on its quality.

Beyond the drafting changes which were made, the section now mentions cheese produced from non-pasteurised cow’s milk, goat’s milk and mixed milk, as has long been practised in the Pyrenees, using available grass feed and production methods broadly shared throughout the geographical area.

In the Pyrenees, cheese production using cow’s milk — whether raw or not — ewe’s milk, goat’s milk or mixed milk, is an ancient practice. This is linked to the uniform mountain terrain of the Pyrenees (with its embedded valleys) and the comparable methods which developed there. As the producers of cheese made from cow’s milk were organised in a more advanced manner, their products and methods were described in the specification before this was done for cheeses made from other milks.

The changes made to the specification allow for cheeses to be included which are made from goat’s milk, mixed milk and non-pasteurised cow’s milk, so reflecting historic practice.

The specific expertise of cheesemakers in the Pyrenees, as described in the section ‘Method of production’ enable:

| — | a semi-hard cheese to be produced with a soft, melty and creamy texture, employing the same techniques in all local production as regards renneting temperatures, stirring of the curd, the temperature during the stirring of the curd, |
| --- | --- |

—

a semi-hard cheese to be produced with a soft, melty and creamy texture, employing the same techniques in all local production as regards renneting temperatures, stirring of the curd, the temperature during the stirring of the curd,

| — | adequate acidification to be achieved and ripening of the cheese whereby excess protein degradation is avoided on account of other production parameters related to the types of milk used, |
| --- | --- |

—

adequate acidification to be achieved and ripening of the cheese whereby excess protein degradation is avoided on account of other production parameters related to the types of milk used,

| — | a shape with a diameter-to-height ratio which is always between 2 and 3, ensuring that regardless of its weight, wastage (loss of moisture) is constant and the body of the cheese a consistent colour, |
| --- | --- |

—

a shape with a diameter-to-height ratio which is always between 2 and 3, ensuring that regardless of its weight, wastage (loss of moisture) is constant and the body of the cheese a consistent colour,

| — | a taste to be achieved which varies between fresh whey aromas in the case of coated cheeses and, for the other types of cheese, more pronounced aromas depending on the ripening time and manipulation of the rind during ripening. |
| --- | --- |

—

a taste to be achieved which varies between fresh whey aromas in the case of coated cheeses and, for the other types of cheese, more pronounced aromas depending on the ripening time and manipulation of the rind during ripening.

Furthermore, the list of producers indicated when the PGI application was submitted has been deleted as this information was not binding and, in any case, it is no longer up to date.

5.6.   
  Heading ‘Labelling’

The rules on pre-packaging have been removed as this is not one of the stages which must take place in the geographical area.

Specific information on the form of the label and the inclusion of certain information (trade mark, seal of the certification body) has been removed. This is partly because the applicant group no longer wishes to impose a particular type of label and partly because some of the information included on the label is covered by general legislation.

The following labelling rules have been added in line with national legislation:

Besides the compulsory references laid down in the rules on labelling and presentation of foodstuffs, the labelling of ‘Tomme des Pyrénées’ features the product’s sales description and an indication of the animal species:

| — | ‘from cow’s milk’ or ‘from goat’s milk’ where a single species is used, |
| --- | --- |

—

‘from cow’s milk’ or ‘from goat’s milk’ where a single species is used,

| — | the milks used in the case of mixed milk, listed in descending order on the basis of their proportion by weight in the dry matter used in the mix. |
| --- | --- |

—

the milks used in the case of mixed milk, listed in descending order on the basis of their proportion by weight in the dry matter used in the mix.

Furthermore, the labelling of ‘Tomme des Pyrénées’ also mentions any treatment applied to the milk during production.

A rule has also been added stating that the EU logo should be included on the label in the same visual field as the registered name.

5.7.   
  Heading ‘Other’

| — | Tidying up of the specification |
| --- | --- |

—

Tidying up of the specification

Various drafting changes have been made to the specification (e.g. paragraphs have been moved around in particular in the sections on the description, link with origin and historical references; paragraphs have been merged; the link with the product’s origin has been rewritten in order to identify the specific characteristics of the geographical area, the specific nature of the product and the causal link). Furthermore, references to EU and national legislation have been removed (holdings free from tuberculosis and brucellosis, legislation relating to Directive 92/46/EEC and other references to national law) as these are not supposed to feature in the specification. These drafting changes were made to bring the specification into line with EU legislation.

| — | Applicant group |
| --- | --- |

—

Applicant group

The list of members of the Association des Fromagers Pyrénéens (AFP) has been removed (only the categories of operator were retained) and its contact details have been updated.

| — | Monitoring |
| --- | --- |

—

Monitoring

The rules on the ‘means of inspection’ have been removed as inspections are described in the inspection plan related to the specification. The contact details of the inspection services have been updated.

The contact details of the inspection body have been replaced by those of the competent authority for inspections. The aim of this amendment is to avoid having to amend the specification if the inspection body changes.

| — | National requirements |
| --- | --- |

—

National requirements

A table has been added indicating the main aspects which are inspected and the assessment methods used in order to simplify product inspections.

SINGLE DOCUMENT

‘TOMME DES PYRENEES’

EU No: PGI- FR-0176-AM01 — 31.5.2017

PDO ( ) PGI (X)

1.   Name(s)

‘Tomme des Pyrénées’

2.   Member State or third country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

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

‘Tomme des Pyrénées’ is a semi-hard, uncooked cheese. It has a regular cylindrical shape, with two flat parallel sides and rounded edges. The cheese has a diameter-to-height ratio of between 2 and 3. It is made from heat-treated or raw milk.

It may be made from:

| — | cow’s milk, |
| --- | --- |

—

cow’s milk,

| — | goat’s milk, |
| --- | --- |

—

goat’s milk,

| — | mixed milk in the following proportions: |
| --- | --- |

—

mixed milk in the following proportions:

cow’s milk mixed with ewe’s milk, with a minimum of 30 % and maximum of 50 % ewe’s milk (by volume); cow’s milk mixed with goat’s milk, with a minimum of 30 % and maximum of 50 % goat’s milk (by volume); goat’s milk mixed with ewe’s milk, with a minimum of 30 % and maximum of 50 % ewe’s milk (by volume).

The cheese has a minimum weight of 400 g and a maximum weight of 5,5 kg.

The rind is orange in colour, with at least a hint of white, yellow or grey. Moreover, the rind is smooth, with rough patches permitted in places.

Cheeses made from heat-treated milk and weighing at least 1,5 kg and no more than 5,5 kg may have a black or gold-coloured coating. The minimum ripening period, calculated from the date of renneting, is:

| — | for cheeses weighing a minimum of 400 g and a maximum of 1,5 kg:






  — | 30 days for cheese made from heat-treated goat’s milk or mixed milk and raw cow’s milk or goat’s milk, |
| --- | --- | --- |

—

for cheeses weighing a minimum of 400 g and a maximum of 1,5 kg:

—

30 days for cheese made from heat-treated goat’s milk or mixed milk and raw cow’s milk or goat’s milk,

| — | 40 days for cheese made from raw mixed milk, |
| --- | --- |

—

40 days for cheese made from raw mixed milk,

| — | for cheeses weighing more than 1,5 kg and a maximum of 5,5 kg:






  — | 21 days for cheese with a black coating made from heat-treated cow’s milk and 45 days for cheese made from heat-treated cow’s milk with a rind or gold-coloured coating, |
| --- | --- | --- |

—

for cheeses weighing more than 1,5 kg and a maximum of 5,5 kg:

—

21 days for cheese with a black coating made from heat-treated cow’s milk and 45 days for cheese made from heat-treated cow’s milk with a rind or gold-coloured coating,

| — | 60 days for cheese made from heat-treated goat’s milk or mixed milk and raw cow’s milk or goat’s milk, |
| --- | --- |

—

60 days for cheese made from heat-treated goat’s milk or mixed milk and raw cow’s milk or goat’s milk,

| — | 90 days for cheese made from raw mixed milk. |
| --- | --- |

—

90 days for cheese made from raw mixed milk.

The cheese contains a minimum of 53 g of dry matter per 100 g of cheese and 24 g of fat per 100 g of cheese.

The cheese is consistent and uniform in body, ranging from white to ivory to yellow in colour. It has a soft, melty, creamy and consistent texture, generally dotted in a consistent manner throughout with openings of an irregular shape and size. As it ripens, the texture becomes firmer.

Depending on the duration of the ripening and type of milk used, the taste varies from fresh whey aromas to more pronounced aromas which are not excessively bitter.

‘Tomme des Pyrénées’ is sold whole, cut or pre-packaged.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The raw material is heat-treated or raw cow’s milk, ewe’s milk or goat’s milk. Ewe’s milk may only be used if mixed with other milk and must be sourced from the following breeds: Basco-béarnaise, Castillonnais, Black-face Manech and Red-face Manech.

The feed ration comprises fodder and supplements. The fodder consists of grass, cereals and derivatives thereof in dried or wet form, and dried plant material. 70 % of the fodder is sourced each year from the defined geographical area.

Supplements which may be used consist of concentrates (of cereal, oil meal, nitrogen compounds), whey, plant-based feed, minerals, vitamins and trace elements.

Animals used for their milk in order to produce cheese made from raw or heat-treated milk are reared according to the following criteria:

| — | at least 25 % of the dry matter included in the annual feed ration is made up of grass which is grazed, dried or fed and sourced from the geographical area of the PGI, |
| --- | --- |

—

at least 25 % of the dry matter included in the annual feed ration is made up of grass which is grazed, dried or fed and sourced from the geographical area of the PGI,

| — | a minimum of 91 grazing days per year. |
| --- | --- |

—

a minimum of 91 grazing days per year.

3.4.   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

—

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

Besides the compulsory references laid down in the rules on labelling and presentation of foodstuffs, the labelling features the registered name of the product and the EU PGI logo in the same visual field.

The labelling of ‘Tomme des Pyrénées’ includes a sales description and an indication of the species:

| — | ‘from cow’s milk’ or ‘from goat’s milk’ where a single species is used, |
| --- | --- |

—

‘from cow’s milk’ or ‘from goat’s milk’ where a single species is used,

| — | the milks used in the case of mixed milk, listed in descending order on the basis of their proportion by weight in the dry matter used in the mix.
  Furthermore, the labelling of ‘Tomme des Pyrénées’ also mentions any treatment applied to the milk during production. |
| --- | --- |

—

the milks used in the case of mixed milk, listed in descending order on the basis of their proportion by weight in the dry matter used in the mix.

Furthermore, the labelling of ‘Tomme des Pyrénées’ also mentions any treatment applied to the milk during production.

4.   Concise definition of the geographical area

The geographical area comprises the French side of the Pyrenees. It includes:

| — | the entire departments of Ariège, Hautes-Pyrénées and Pyrénées-Atlantiques; |
| --- | --- |

—

the entire departments of Ariège, Hautes-Pyrénées and Pyrénées-Atlantiques;

| — | in the department of Aude: the mountain region comprising:






  — | the entire cantons of Limoux and Quillan; |
| --- | --- | --- |

—

in the department of Aude: the mountain region comprising:

—

the entire cantons of Limoux and Quillan;

| — | the canton of Fabrezan, other than the following communes: Boutenac, Camplong-d’Aude, Fabrezan, Fontcouverte, Luc-sur-Orbieu, Montséret and Saint-André-de-Roquelongue; |
| --- | --- |

—

the canton of Fabrezan, other than the following communes: Boutenac, Camplong-d’Aude, Fabrezan, Fontcouverte, Luc-sur-Orbieu, Montséret and Saint-André-de-Roquelongue;

| — | the communes of Arquettes-en-Val, Caunettes-en-Val, Escueillens-et-Saint-Just-de-Bélengrad, Fajac-en-Val, Labastide-en-Val, Mayronnes, Monthaut, Montlaur, Pomy, Pradelles-en-Val, Rieux-en-Val, Serviès-en-Val, Taurize, Verzeille, Villar-en-Val, Villefloure and Villetritouls. |
| --- | --- |

—

the communes of Arquettes-en-Val, Caunettes-en-Val, Escueillens-et-Saint-Just-de-Bélengrad, Fajac-en-Val, Labastide-en-Val, Mayronnes, Monthaut, Montlaur, Pomy, Pradelles-en-Val, Rieux-en-Val, Serviès-en-Val, Taurize, Verzeille, Villar-en-Val, Villefloure and Villetritouls.

| — | in the department of Haute-Garonne:






  — | the district of Saint-Gaudens, comprising the cantons of Bagnères-de-Luchon, Saint-Gaudens and part of Cazères; |
| --- | --- | --- |

—

in the department of Haute-Garonne:

—

the district of Saint-Gaudens, comprising the cantons of Bagnères-de-Luchon, Saint-Gaudens and part of Cazères;

| — | the following mountain communes in the district of Muret: Gouzens, Lahitère, Le Plan, Mauran, Montberaud, Montbrun-Bocage, Montclar-de-Comminges, Montesquieu-Volvestre, Plagne, Saint-Christaud and Saint-Michel; |
| --- | --- |

—

the following mountain communes in the district of Muret: Gouzens, Lahitère, Le Plan, Mauran, Montberaud, Montbrun-Bocage, Montclar-de-Comminges, Montesquieu-Volvestre, Plagne, Saint-Christaud and Saint-Michel;

| — | in the department of Pyrénées-Orientales, the mountain region comprising:






  — | the entire cantons of Le Canigou and Les Pyrénées catalanes, |
| --- | --- | --- |

—

in the department of Pyrénées-Orientales, the mountain region comprising:

—

the entire cantons of Le Canigou and Les Pyrénées catalanes,

| — | the canton of La Côte Vermeille, other than the communes of Palau-del-Vidre and Saint-André, |
| --- | --- |

—

the canton of La Côte Vermeille, other than the communes of Palau-del-Vidre and Saint-André,

| — | the canton of La Vallée de l’Agly, other than the communes of Cases-de-Pène, Espira-de-l’Agly, Opoul-Périllos, Rivesaltes, Salses-le-Château and Vingrau, |
| --- | --- |

—

the canton of La Vallée de l’Agly, other than the communes of Cases-de-Pène, Espira-de-l’Agly, Opoul-Périllos, Rivesaltes, Salses-le-Château and Vingrau,

| — | the canton of Vallespir-Albères, other than the communes of Montesquieu-des-Albères, Saint-Génis-des-Fontaines and Villongue-dels-Monts, |
| --- | --- |

—

the canton of Vallespir-Albères, other than the communes of Montesquieu-des-Albères, Saint-Génis-des-Fontaines and Villongue-dels-Monts,

| — | the communes of Banyuls-dels-Aspres, Caixas, Calmeilles, Ille-sur-Têt, Llauro, Montalba-le-Château, Montauriol, Oms, Passa and Tordères. |
| --- | --- |

—

the communes of Banyuls-dels-Aspres, Caixas, Calmeilles, Ille-sur-Têt, Llauro, Montalba-le-Château, Montauriol, Oms, Passa and Tordères.

5.   Link with the geographical area

The link to the origin of ‘Tomme des Pyrénées’ is based on the product being a semi-hard, uncooked cheese, with a soft, melty, creamy texture, a uniform shape and a taste varying from fresh whey aromas to more pronounced aromas depending on how long it is ripened for. It is made using raw or heat-treated milk from different species which are reared in mixed-farming systems (cows, ewes, goats) according to methods derived from the Pyrenees cheese-making tradition.

The geographical area comprises the French side of the Pyrenees, between the Mediterranean Sea and the Atlantic Ocean, where foothills and mountains, steep and gentle slopes, and many, often plunging, valleys yielding limited wood resources coexist. There are large expanses of grassland due to abundant rainfall (600 mm to 1 000 mm in the foothills, 1 300 mm to 1 500 mm in north-facing mid-mountain areas and up to 2 500 mm on slopes exposed to rain/snow-laden winds).

Different livestock is farmed (ewes, cows and goats) in order to make optimal use of the grassland. This is linked to the fact that ewes and goats are able to access certain areas which cows cannot, with each species having its preferred feed depending on the exposure of the slope.

There is evidence of cows, goats and ewes being farmed and cheese being produced in the area dating back the 12th century. The use of milk produced on farms in order to make traditional farmhouse cheese has varied over time and across different valleys.

Cheeses are largely made from mixed milk owing to the mixture of species in dairy herds and the fact that livestock farmers are relatively subsistent thereby making collective farming difficult.

Communication between valleys is difficult due to the mountain terrain of the Pyrenees. Mountain communities therefore used to live a subsistence lifestyle which made it advantageous for shepherds to produce long-life cheese during the summer. Livestock farmers could make and preserve their cheeses as they farmed. Cheeses would generally be marketed after summer pasture had ended. The shape of the cheese and its rind allowed for it to be ripened without the need for particularly cold conditions and the long storage period killed off any germs (unwanted bacteria would die during the ripening process). Finally, due to the limited availability of wood, the inhabitants of the Pyrenees chose not to cook the cheese as is the case with long-life cheeses made in the Alps and the Jura.

This cheese-making tradition has been maintained over the years, reflecting how livestock farming and the mountain economy in the valleys of the Pyrenees have changed. During the 19th century, production gradually shifted from the hands of farmers to the hands of skilled craftsmen. The first ‘fruitières’ (cooperatives) emerged in 1867. Skilled production developed, with cheeses being made more from cow’s milk and mixed milk. Private industrial and specialist cheese dairies later emerged.

At the same time, farmhouse production was encouraged as large parts of the geographical area had no milk collectors.

‘Tomme des Pyrénées’ is a semi-hard, uncooked cheese with a soft, melty and creamy texture, which becomes firmer as it ripens. It is consistent and uniform in colour, ranging from white to ivory to yellow. Moreover, it has a typical shape in terms of its diameter-to-height ratio of between 2 and 3 and a taste varying from fresh whey aromas to more pronounced aromas in ripened cheese.

The specific characteristics of the Pyrenees, including their geographical location, mixed-farming practices and cheese-making tradition, have given ‘Tomme des Pyrénées’ its identity.

The nature of the product as a semi-hard, uncooked cheese was brought about by the historic lack of wood in the Pyrenees. Its character has remained the same in farmhouse, specialist and industrial cheese production

The specific expertise of cheesemakers in the Pyrenees, employing the same techniques in all local production, has directly influenced the particular characteristics of the cheese.

| — | The semi-hard cheese with its soft, melty and creamy texture is obtained thanks to the renneting temperatures, stirring of the curd, temperature during stirring of the curd, adequate acidification and ripening of the cheese whereby excess protein degradation is avoided on account of other production parameters related to the types of milk used. |
| --- | --- |

—

The semi-hard cheese with its soft, melty and creamy texture is obtained thanks to the renneting temperatures, stirring of the curd, temperature during stirring of the curd, adequate acidification and ripening of the cheese whereby excess protein degradation is avoided on account of other production parameters related to the types of milk used.

| — | The shape of the cheese, with a diameter-to-height ratio which is always between 2 and 3, ensures that regardless of its weight, any wastage (loss of moisture) during ripening is constant and the body of the cheese, in particular the colour, is consistent. |
| --- | --- |

—

The shape of the cheese, with a diameter-to-height ratio which is always between 2 and 3, ensures that regardless of its weight, any wastage (loss of moisture) during ripening is constant and the body of the cheese, in particular the colour, is consistent.

| — | The taste of the cheese varies between fresh whey aromas in the case of coated cheeses and more pronounced aromas in other cheeses depending on the ripening time and manipulation of the rind during ripening. |
| --- | --- |

—

The taste of the cheese varies between fresh whey aromas in the case of coated cheeses and more pronounced aromas in other cheeses depending on the ripening time and manipulation of the rind during ripening.

Reference to publication of the specification

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

https://extranet.inao.gouv.fr/fichier/CDC-TomPy-190411.pdf

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

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