# C_2020180EN.01001801.xml

| 29.5.2020 | EN | Official Journal of the European Union | C 180/18 |
| --- | --- | --- | --- |

29.5.2020

EN

Official Journal of the European Union

C 180/18

---

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

(2020/C 180/12)

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.

SINGLE DOCUMENT

‘EMMENTAL DE SAVOIE’

EU No: PGI-FR-0179-AM03 – 10.1.2020

PDO ( ) PGI (X)

1.   Name(s)

‘Emmental de Savoie’

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

‘Emmental de Savoie’ is a cooked pressed cheese made from cow's milk used in its raw state.

It has a regular, wheel-like shape and a diameter ranging from 72 to 80 cm. It is more or less convex and has no edges or projecting parts. Its height varies from 14 cm (minimum vertical height at the outer rim) to 32 cm (maximum vertical height at the highest point). The wheel must weigh at least 60 kg after maturation.

The finished product has a fat content of at least 28 %. The total dry extract, measured on a rindless part, is at least 62 % on the 75th day.

It has a maximum salt content of 0,4 grams for 100 grams of cheese.

Its rind is yellowish brown in colour, without any spots or blemishes. The openings in the paste (also called ‘eyes’) are well-defined, regular, apart from one another and evenly distributed. Their size varies from the size of a small cherry to that of a walnut.

‘Emmental de Savoie’ has a clean, fruity taste. Its firm and supple paste has a homogeneous colour.

‘Emmental de Savoie’ is sold in the following formats:

| — | as a round wheel or portion of a wheel; |
| --- | --- |

—

as a round wheel or portion of a wheel;

| — | cut or in prepackaged units for sale to the consumer: in the form of bars, slices or portions of a wheel, grated or diced. |
| --- | --- |

—

cut or in prepackaged units for sale to the consumer: in the form of bars, slices or portions of a wheel, grated or diced.

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

The different types of authorised feed are:

| — | coarse fodder (grass, hay, second-cut hay, green maize, sorghum, straw, catch crops); |
| --- | --- |

—

coarse fodder (grass, hay, second-cut hay, green maize, sorghum, straw, catch crops);

| — | corn cob and wet grain maize, permitted only between 1 October and 1 May; |
| --- | --- |

—

corn cob and wet grain maize, permitted only between 1 October and 1 May;

| — | dehydrated fodder, dehydrated lucerne, dehydrated beetroot pulp, fodder beet, which must be fed in a clean and healthy condition; |
| --- | --- |

—

dehydrated fodder, dehydrated lucerne, dehydrated beetroot pulp, fodder beet, which must be fed in a clean and healthy condition;

| — | the following complementary feed and additives:






  — | cereal grains and products derived from them (bran, sharps, flour, dehydrated distilling dregs); |
| --- | --- | --- |

—

the following complementary feed and additives:

—

cereal grains and products derived from them (bran, sharps, flour, dehydrated distilling dregs);

| — | seeds, oilseed and protein cakes; |
| --- | --- |

—

seeds, oilseed and protein cakes;

| — | byproducts: lucerne protein concentrate, non-protein nitrogen (byproducts of starch or yeast production), urea < 3 % in complementary feed; |
| --- | --- |

—

byproducts: lucerne protein concentrate, non-protein nitrogen (byproducts of starch or yeast production), urea < 3 % in complementary feed;

| — | molasses and vegetable oil, minerals, vitamins, trace elements and natural plant extracts. |
| --- | --- |

—

molasses and vegetable oil, minerals, vitamins, trace elements and natural plant extracts.

For lactating cows:

| — | 100 % of the coarse fodder comes from the geographical area; |
| --- | --- |

—

100 % of the coarse fodder comes from the geographical area;

| — | Dehydrated fodder, corn cob, dehydrated grain maize and fodder beet from outside the geographical area is limited to 4 kg of dry matter per lactating cow as a daily average throughout the year. |
| --- | --- |

—

Dehydrated fodder, corn cob, dehydrated grain maize and fodder beet from outside the geographical area is limited to 4 kg of dry matter per lactating cow as a daily average throughout the year.

These restrictions guarantee that the majority of the dry material consumed by the dairy cows comes from the defined geographical area. They therefore improve the link between the product and its geographical origin.

At the processor’s premises the milk collected for producing ‘Emmental de Savoie’ comes from a herd of dairy cows at least 75 % of which consists of cows from the Abondance, Montbéliarde or Tarentaise breeds.

Maintaining the tradition of farming the traditional Abondance, Montbéliarde and Tarentaise breeds is justified because they have demonstrated their ability to adapt to the physical and climatic constraints of the environment: body type adapted to grazing on sloping pastures, heat tolerance, capacity for grazing in the summer and dry fodder in the winter.

3.4.   Specific steps in production that must take place in the defined geographical area

The milk production, collection, processing and maturing take place in the geographical area.

The production of milk intended for the production of ‘Emmental de Savoie’ in the geographical area is justified by the considerable fodder resources in the area, which are used in the production of cheeses.

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

All cheeses with the protected geographical indication ‘Emmental de Savoie’ must comply with the following rules:

| — | the name ‘Emmental de Savoie’ must be specified on all packaging with the European Union’s PGI symbol in the same field of vision; |
| --- | --- |

—

the name ‘Emmental de Savoie’ must be specified on all packaging with the European Union’s PGI symbol in the same field of vision;

| — | the manufacturer or ripener or packager must indicate their name and address; |
| --- | --- |

—

the manufacturer or ripener or packager must indicate their name and address;

| — | the name of the certifying body must be provided; |
| --- | --- |

—

the name of the certifying body must be provided;

| — | there must be a reference to the geographical origin on one side or on the outer rim of the wheel (except when the cheese has been ‘diced’ or ‘grated’). |
| --- | --- |

—

there must be a reference to the geographical origin on one side or on the outer rim of the wheel (except when the cheese has been ‘diced’ or ‘grated’).

4.   Concise definition of the geographical area

The geographical area of ‘Emmental de Savoie’ comprises the following municipalities:

Department of Haute-Savoie

Alby-sur-Chéran, Alex, Allèves, Allinges, Allonzier-la-Caille, Amancy, Ambilly, Andilly, Annecy, , Annemasse, Anthy-sur-Léman, Arbusigny, Archamps, Arenthon, Argonay, Armoy, Arthaz-Pont-Notre-Dame, Ayse, Ballaison, Balme-de-Sillingy (La), Balme-de-Thuy (La), Bassy, Beaumont, Bellevaux, Bernex, Bloye, Bluffy, Boëge, Bogève, Bonne, Bonneville, Bons-en-Chablais, Bossey, Bouchet-Mont-Charvin (Le), Boussy, Brenthonne, Brizon, Burdignin, Cercier, Cernex, Cervens, Chainaz-les-Frasses, Challonges, Champanges, Chapeiry, Chapelle-Rambaud (La), Chapelle-Saint-Maurice (La), Charvonnex, Châtillon-sur-Cluses, Chaumont, Chavannaz, Chavanod, Chêne-en-Semine, Chênex, Chens-sur-Léman, Chessenaz, Chevaline, Chevrier, Chilly, Choisy, Clarafond-Arcine, Clefs (Les), Clermont, Clusaz (La), Cluses, Collonges-sous-Salève, Contamine-Sarzin, Contamine-sur-Arve, Copponex, Cornier, Cranves-Sales, Crempigny-Bonneguête, Cruseilles, Cusy, Cuvat, Desingy, Dingy-en-Vuache, Dingy-Saint-Clair, Doussard, Douvaine, Draillant, Droisy, Duingt, Éloise, Entrevernes, Épagny-Metz-Tessy, Etaux, Étercy, Étrembières, Évian-les-Bains, Excenevex, Faucigny, Faverges-Seythenex, Feigères, Fessy, Féternes, Fillière, Fillinges, Franclens, Frangy, Gaillard, Giez, Glières-Val-de-Borne, Grand-Bornand (Le), Groisy, Gruffy, Habère-Lullin, Habère-Poche, Hauteville-sur-Fier, Héry-sur-Alby, Jonzier-Épagny, Juvigny, Larringes, Lathuile, Leschaux, Loisin, Lornay, Lovagny, Lucinges, Lugrin, Lullin, Lully, Lyaud (Le), Machilly, Magland, Manigod, Marcellaz, Marcellaz-Albanais, Margencel, Marignier, Marigny-Saint-Marcel, Marin, Marlioz, Marnaz, Massingy, Massongy, Maxilly-sur-Léman, Mégevette, Meillerie, Menthon-Saint-Bernard, Menthonnex-en-Bornes, Menthonnex-sous-Clermont, Mésigny, Messery, Mieussy, Minzier, Monnetier-Mornex, Mont-Saxonnex, Montagny-les-Lanches, Moye, Muraz (La), Mûres, Musièges, Nancy-sur-Cluses, Nangy, Nâves-Parmelan, Nernier, Neuvecelle, Neydens, Nonglard, Novel, Onnion, Orcier, Peillonnex, Perrignier, Pers-Jussy, Poisy, Présilly, Publier, Quintal, Reignier-Ésery, Reposoir (Le), Reyvroz, Rivière-Enverse (La), Roche-sur-Foron (La), Rumilly, Saint-André-de-Boëge, Saint-Blaise, Saint-Cergues, Saint-Eusèbe, Saint-Eustache, Saint-Félix, Saint-Ferréol, Saint-Germain-sur-Rhône, Saint-Gingolph, Saint-Jean-de-Sixt, Saint-Jean-de-Tholome, Saint-Jeoire, Saint-Jorioz, Saint-Julien-en-Genevois, Saint-Laurent, Saint-Paul-en-Chablais, Saint-Pierre-en-Faucigny, Saint-Sigismond, Saint-Sixt, Saint-Sylvestre, Sâles, Sallenôves, Sappey (Le), Savigny, Saxel, Scientrier, Sciez, Scionzier, Serraval, Sévrier, Seyssel, Sillingy, Talloires-Montmin, Taninges, Thollon-les-Mémises, Thônes, Thonon-les-Bains, Thusy, Thyez, Tour (La), Usinens, Vailly, Val-de-Chaise, Valleiry, Vallières-sur-Fier, Vanzy, Vaulx, Veigy-Foncenex, Vers, Versonnex, Vétraz-Monthoux, Veyrier-du-Lac, Villard, Villards-sur-Thônes (Les), Villaz, Ville-en-Sallaz, Ville-la-Grand, Villy-le-Bouveret, Villy-le-Pelloux, Vinzier, Viry, Viuz-en-Sallaz, Viuz-la-Chiésaz, Vougy, Vovray-en-Bornes, Vulbens, Yvoire.

Department of Savoie

Aiguebelette-le-Lac, Aiguebelle, Aillon-le-Jeune, Aillon-le-Vieux, Aiton, Aix-les-Bains, Albens, Albertville, Allondaz, Apremont, Arbin, Argentine, Arith, Arvillard, Attignat-Oncin, Avressieux, Ayn, Balme (La), Barberaz, Barby, Bassens, Bâthie (La), Bauche (La), Bellecombe-en-Bauges, Belmont-Tramonet, Betton-Bettonet, Billième, Biolle (La), Bonvillard, Bonvillaret, Bourdeau, Bourget-du-Lac (Le), Bourget-en-Huile, Bourgneuf, Bridoire (La), Brison-Saint-Innocent, Césarches, Cessens, Cevins, Challes-les-Eaux, Chambéry, Chamousset, Chamoux-sur-Gelon, Champagneux, Champ-Laurent, Chanaz, Chapelle-Blanche (La), Chapelle-du-Mont-du-Chat (La), Chapelle-Saint-Martin (La), Châteauneuf, Châtelard (Le), Chavanne (La), Chignin, Chindrieux, Cléry, Cognin, Cohennoz, Coise-Saint-Jean-Pied-Gauthier, Compôte (La), Conjux, Corbel, Crest-Voland, Croix-de-la-Rochette (La), Cruet, Curienne, Déserts (Les), Détrier, Domessin, Doucy-en-Bauges, Drumettaz-Clarafond, Dullin, Échelles (Les), École, Entremont-le-Vieux, Épersy, Épierre, Esserts-Blay, Étable, Flumet, Francin, Fréterive, Frontenex, Gerbaix, Giettaz (La), Gilly-sur-Isère, Gresin, Grésy-sur-Aix, Grésy-sur-Isère, Grignon, Hauteville, Jacob-Bellecombette, Jarsy, Jongieux, Laissaud, Lépin-le-Lac, Lescheraines, Loisieux, Lucey, Marches (Les), Marcieux, Marthod, Mercury, Méry, Meyrieux-Trouet, Mognard, Mollettes (Les), Montagnole, Montailleur, Montcel (Le), Montendry, Montgilbert, Monthion, Montmélian, Montsapey, Motte-en-Bauges (La), Motte-Servolex (La), Motz, Mouxy, Myans, Nances, Notre-Dame-de-Bellecombe, Notre-Dame-des-Millières, Novalaise, Noyer (Le), Ontex, Pallud, Planaise, Plancherine, Pont-de-Beauvoisin (Le), Pontet (Le), Presle, Pugny-Chatenod, Puygros, Randens, Ravoire (La), Rochefort, Rochette (La), Rognaix, Rotherens, Ruffieux, Saint-Alban-de-Montbel, Saint-Alban-des-Hurtières, Saint-Alban-Leysse, Saint-Baldoph, Saint-Béron, Saint-Cassin, Saint-Christophe, Saint-Franc, Saint-François-de-Sales, Saint-Genix-sur-Guiers, Saint-Georges-des-Hurtières, Saint-Germain-la-Chambotte, Saint-Girod, Sainte-Hélène-du-Lac, Sainte-Hélène-sur-Isère, Saint-Jean-d’Arvey, Saint-Jean-de-Chevelu, Saint-Jean-de-Couz, Saint-Jean-de-la-Porte, Saint-Jeoire-Prieuré, Saint-Léger, Saint-Marcel, Sainte-Marie-d’Alvey, Saint-Maurice-de-Rotherens, Saint-Nicolas-la-Chapelle, Saint-Offenge-Dessous, Saint-Offenge-Dessus, Saint-Ours, Saint-Paul-sur-Isère, Saint-Paul, Saint-Pierre-d’Albigny, Saint-Pierre-d’Alvey, Saint-Pierre-de-Belleville, Saint-Pierre-de-Curtille, Saint-Pierre-d’Entremont, Saint-Pierre-de-Genebroz, Saint-Pierre-de-Soucy, Sainte-Reine, Saint-Sulpice, Saint-Thibaud-de-Couz, Saint-Vital, Serrières-en-Chautagne, Sonnaz, Table (La), Thénésol, Thoiry, Thuile (La), Tournon, Tours-en-Savoie, Traize, Tresserve, Trévignin, Trinité (La), Ugine, Venthon, Verel-de-Montbel, Verel-Pragondran, Verneil (Le), Verrens-Arvey, Verthemex, Villard-d’Héry, Villard-Léger, Villard-Sallet, Villaroux, Vimines, Vions, Viviers-du-Lac, Voglans, Yenne.

Department of Ain

Anglefort, Béon, Billiat, Ceyzérieu, Chanay, Corbonod, Cressin-Rochefort, Culoz, Flaxieu, Injoux-Génissiat, Lavours, Léaz, Massignieu-de-Rives, Parves et Nattages, Pollieu, Saint-Martin-de-Bavel, Seyssel, Surjoux-Lhôpital, Talissieu, Valserhône, Villes, Virignin, Vongnes.

Department of Isère

Entre-deux-Guiers, Miribel-les-Échelles, Saint-Christophe-sur-Guiers, Saint-Pierre-de-Chartreuse, Saint-Pierre d’Entremont.

5.   Link with the geographical area

The link to the origin of ‘Emmental de Savoie’ is based on its established quality.

In topographical and geological terms, the geographical area for ‘Emmental de Savoie’ is quite diverse. The terrain mostly ranges between 200 metres to 1 500 metres in altitude, peaking in a few areas to 2 200 metres. This landscape makes up the sub-Alpine region and does not stretch to the high mountains.

The soils of the geographical area mostly rest on Quaternary deposits and molassic deposits from the Tertiary. They are generally deep and well drained, allowing the cultivation of cereals such as maize.

The particularity of this territory is that its average annual rainfall exceeds 900 mm of water per year. It rarely exceeds 2 000 mm a year, except on the highest peaks. Overall this territory receives more rainfall than the national average of 900 mm. This characteristic of the geographical area, together with the richness of the soils, contributes to good crop growth in general.

The geographical area's soil composition and rainfall make it prime territory for high-quality grass. Both the hay meadows and pastures have a rich and diversified flora, typical of the Alpine mountain area.

‘Emmental de Savoie’ is part of the history of cooked pressed cheeses, and its development is closely linked to that of cheesemaking chalets. Only these chalets, which brought together large amounts of milk, were in a position to start producing ‘Emmental de Savoie’ very early on.

This cheese, available throughout the year, was an important source of income, which explains why it was prioritised over other cheeses. Until the 1980s it accounted for most cheese production in the Savoie region. That was the case back in 1955, as described by H. Tournebise (‘Les fromages savoyards’, in ‘La France à table’, Savoie No 57, p. 80). : ‘The large area covered by Emmental cheese — a type of Gruyère produced exclusively in this region — extends to the valleys and the submountain region’ (‘La grande zone de l'extension de l’emmenthal, type de gruyère uniquement fabriqué dans cette région, occupe les vallées et l'avant-pays’).

Since it is difficult to master the production of ‘Emmental de Savoie’, the growth in its production also depended on the introduction of milking machines and equipment to cool the milk and the practice of seeding with natural cultures.

Thus the geographical area of ‘Emmental de Savoie’ covers this sub-Alpine region, home today to both milk production and the cheese-production facilities. The extensive northern Alpine mountain ranges do not have any farms supplying milk for the production of ‘Emmental de Savoie’, since they are historically associated with other cheeses.

The production of milk intended for the production of ‘Emmental de Savoie’ is still based on the wide availability of grass in the geographical area and also on the continued tradition of raising the traditional breeds: Abondance, Montbéliarde and Tarentaise. These breeds have demonstrated their ability to adjust to the physical and climatic constraints of the environment: body type adapted to grazing on sloping pastures, heat tolerance, capacity for grazing in the summer and dry fodder in the winter. The dairy cows’ feed is based on the use of fodder and cereals produced mainly in the geographical area.

‘Emmental de Savoie’ is a cooked pressed cheese made from cow's milk used in its raw state.

It has a regular, wheel-like shape and a diameter ranging from 72 to 80 cm. The wheel must weigh at least 60 kg after maturation.

Its rind is yellowish brown in colour.

‘Emmental de Savoie’ is characterised by a firm and supple paste with openings called ‘eyes’ that are well defined, regular and evenly distributed throughout the cheese, with a size ranging from a small cherry to a walnut. It has a clean, fruity taste.

‘Emmental de Savoie’ is made solely from raw milk, which perfectly reflects the typical characteristics of the milk and, more widely, the territory. This interaction is based essentially on the feed given to the dairy cows, with the coarse fodder coming exclusively from the geographical area of the PGI.

The systems for farming dairy herds prioritise the use of the great variety of local fodder resources available in the geographical area. Milk production in the geographical area promotes the optimum use of grazing resources in line with ancestral practices and the use of the milk obtained from traditional breeds. This milk, produced in large quantities thanks to a specific diet, is better suited to production of this cheese than that of other breeds raised in the same conditions and displays the following particular features: the curd obtained after adding the rennet is firmer and the cheese yield greater.

Production practices have led to the selection of the appropriate flora for production. Thanks to the work conducted since 2000, the group can provide the operators with the references of the specific culture strains used to make ‘Emmental de Savoie’. One of the characteristics of ‘Emmental de Savoie’ relates to the high level of protein breakdown. This may be due to the proteasic activity, the raw milk’s natural flora, the natural starters and the systematically used thermophilic lactobacilli. The cheese's peptide profile is actually different from that of thermised French Emmental.

Owing to this specific feature, ‘Emmental de Savoie’ has a supple paste with a clean, fruity taste beneath a solid rind.

As a result of being kept in a warm cellar for 21 days, the cheese develops specific openings caused by the controlled release of propionic acid.

The link between ‘Emmental de Savoie’ and its geographic origin is closely related to the development of cheesemaking chalets, which are also the reason for its characteristic large size.

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-75d760a0-c997-4572-a852-4b6368fdd761

---

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

---