# Official Journal C 27/2010

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2010.027.eng |
| --- | --- |
| Official Journal
  of the European Union | C 27 |
| | |
| English edition | Information and Notices | Volume 533 February 2010 |

ISSN 1725-2423

doi:10.3000/17252423.C_2010.027.eng

Official Journal

of the European Union

C 27

English edition

Information and Notices

Volume 533 February 2010

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2010/C 027/01 | Authorisation for State aid pursuant to Articles 107 and 108 TFEU — Cases where the Commission raises no objections | 1 |
| 2010/C 027/02 | Non-opposition to a notified concentration (Case COMP/M.5742 — Ameropa Holding/Interbrau) (
  1
  ) | 3 |
| 2010/C 027/03 | Non-opposition to a notified concentration (Case COMP/M.5689 — Bominflot/SBI Holding) (
  1
  ) | 3 |
| 2010/C 027/04 | Non-opposition to a notified concentration (Case COMP/M.5711 — RWE/ENSYS) (
  1
  ) | 4 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2010/C 027/01

Authorisation for State aid pursuant to Articles 107 and 108 TFEU — Cases where the Commission raises no objections

1

2010/C 027/02

Non-opposition to a notified concentration (Case COMP/M.5742 — Ameropa Holding/Interbrau) (
  1
  )

1

3

2010/C 027/03

Non-opposition to a notified concentration (Case COMP/M.5689 — Bominflot/SBI Holding) (
  1
  )

1

3

2010/C 027/04

Non-opposition to a notified concentration (Case COMP/M.5711 — RWE/ENSYS) (
  1
  )

1

4

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2010/C 027/05 | Interest rate applied by the European Central Bank to its main refinancing operations: 1,00 % on 1 February 2010 — Euro exchange rates | 5 |
| 2010/C 027/06 | Administrative commission of the european communities on social security for migrant workers — Rates for conversion of currencies pursuant to Council Regulation (EEC) No 574/72 | 6 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2010/C 027/05

Interest rate applied by the European Central Bank to its main refinancing operations: 1,00 % on 1 February 2010 — Euro exchange rates

5

2010/C 027/06

Administrative commission of the european communities on social security for migrant workers — Rates for conversion of currencies pursuant to Council Regulation (EEC) No 574/72

6

| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2010/C 027/07 | Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 8 |
| 2010/C 027/08 | Publication of an application in accordance with Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 19 |

V   Announcements

OTHER ACTS

European Commission

2010/C 027/07

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

8

2010/C 027/08

Publication of an application in accordance with Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

19

| | |
| --- | --- |
| | (1)   Text with EEA relevance |

---

(1)   Text with EEA relevance

1

| EN | |
| --- | --- |

EN

---

II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 3.2.2010 | EN | Official Journal of the European Union | C 27/1 |
| --- | --- | --- | --- |

3.2.2010

EN

Official Journal of the European Union

C 27/1

---

Authorisation for State aid pursuant to Articles 107 and 108 TFEU

Cases where the Commission raises no objections

2010/C 27/01

| Date of adoption of the decision | 15.12.2009 |
| --- | --- |
| Reference number of State Aid | N 438/09 |
| Member State | France |
| Region | Midi-Pyrénées and Aquitaine |
| Title (and/or name of the beneficiary) | Aides complémentaires au transport et à la rupture de charge de bois des forêts sinistrées par la tempête Klaus du 24 janvier 2009 |
| Legal basis | Article L 2212-1 et L 1511-2 du code général des collectivités territoriales |
| Type of measure | Aid scheme |
| Objective | Aid to repair damage resulting from natural disasters |
| Form of aid | Direct grant |
| Budget | EUR 7 744 000 |
| Intensity | — |
| Duration (period) | Until the final payment is made |
| Economic sectors | Forestry sector |
| Name and address of the granting authority | Conseil régional d'Aquitaine |
| 14 rue François de Sourdis |
| 33077 Bordeaux |
| FRANCE |

Date of adoption of the decision

15.12.2009

Reference number of State Aid

N 438/09

Member State

France

Region

Midi-Pyrénées and Aquitaine

Title (and/or name of the beneficiary)

Aides complémentaires au transport et à la rupture de charge de bois des forêts sinistrées par la tempête Klaus du 24 janvier 2009

Legal basis

Article L 2212-1 et L 1511-2 du code général des collectivités territoriales

Type of measure

Aid scheme

Objective

Aid to repair damage resulting from natural disasters

Form of aid

Direct grant

Budget

EUR 7 744 000

Intensity

—

Duration (period)

Until the final payment is made

Economic sectors

Forestry sector

Name and address of the granting authority

Conseil régional d'Aquitaine

14 rue François de Sourdis

33077 Bordeaux

FRANCE

| Conseil régional Midi-Pyrénées |
| --- |
| 22 boulevard du Marechal Juin |
| 31406 Toulouse Cedex 9 |
| FRANCE |

Conseil régional Midi-Pyrénées

22 boulevard du Marechal Juin

31406 Toulouse Cedex 9

FRANCE

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/state_aids_texts_en.htm

| Date of adoption of the decision | 18.12.2009 |
| --- | --- |
| Reference number of State Aid | N 571/09 |
| Member State | Germany |
| Region | — |
| Title (and/or name of the beneficiary) | Absatzförderungsmaßnahmen für Erzeugnisse aus ökologischem Landbau (Anmeldung einer Änderung) |
| Legal basis | Bundeshaushaltsordnung (BHO) (§§ 23, 44, 91, 100); Allgemeine Verwaltungsvorschriften zu §§ 23, 44 BHO; Verwaltungsverfahrensgesetz (VwVfG) (§§ 48 bis 49a) |
| Type of measure | Aid scheme |
| Objective | The aim of the scheme is to increase consumers’ awareness of organic products through information campaigns and related promotional measures and to inform them in detail about the production, processing, labelling and quality of organic products |
| Form of aid | Subsidy |
| Budget | Overall budget EUR 8 million
  Annual budget EUR 2 million |
| Intensity | 50 % |
| Duration (period) | From 1.1.2010 until 31.12.2013 |
| Economic sectors | Agriculture |
| Name and address of the granting authority | Bundesanstalt für Landwirtschaft und Ernährung (BLE) |
| Geschäftstelle Bundesprogramm Ökologischer Landbau |
| Deichmanns Aue 29 |
| 53168 Bonn |
| DEUTSCHLAND |

Date of adoption of the decision

18.12.2009

Reference number of State Aid

N 571/09

Member State

Germany

Region

—

Title (and/or name of the beneficiary)

Absatzförderungsmaßnahmen für Erzeugnisse aus ökologischem Landbau (Anmeldung einer Änderung)

Legal basis

Bundeshaushaltsordnung (BHO) (§§ 23, 44, 91, 100); Allgemeine Verwaltungsvorschriften zu §§ 23, 44 BHO; Verwaltungsverfahrensgesetz (VwVfG) (§§ 48 bis 49a)

Type of measure

Aid scheme

Objective

The aim of the scheme is to increase consumers’ awareness of organic products through information campaigns and related promotional measures and to inform them in detail about the production, processing, labelling and quality of organic products

Form of aid

Subsidy

Budget

Overall budget EUR 8 million

Annual budget EUR 2 million

Intensity

50 %

Duration (period)

From 1.1.2010 until 31.12.2013

Economic sectors

Agriculture

Name and address of the granting authority

Bundesanstalt für Landwirtschaft und Ernährung (BLE)

Geschäftstelle Bundesprogramm Ökologischer Landbau

Deichmanns Aue 29

53168 Bonn

DEUTSCHLAND

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/state_aids_texts_en.htm

---

| 3.2.2010 | EN | Official Journal of the European Union | C 27/3 |
| --- | --- | --- | --- |

3.2.2010

EN

Official Journal of the European Union

C 27/3

---

Non-opposition to a notified concentration

(Case COMP/M.5742 — Ameropa Holding/Interbrau)

(Text with EEA relevance)

2010/C 27/02

On 19 January 2010, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32010M5742. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32010M5742. EUR-Lex is the on-line access to the European law.

---

| 3.2.2010 | EN | Official Journal of the European Union | C 27/3 |
| --- | --- | --- | --- |

3.2.2010

EN

Official Journal of the European Union

C 27/3

---

Non-opposition to a notified concentration

(Case COMP/M.5689 — Bominflot/SBI Holding)

(Text with EEA relevance)

2010/C 27/03

On 18 December 2009, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32009M5689. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32009M5689. EUR-Lex is the on-line access to the European law.

---

| 3.2.2010 | EN | Official Journal of the European Union | C 27/4 |
| --- | --- | --- | --- |

3.2.2010

EN

Official Journal of the European Union

C 27/4

---

Non-opposition to a notified concentration

(Case COMP/M.5711 — RWE/ENSYS)

(Text with EEA relevance)

2010/C 27/04

On 15 December 2009, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32009M5711. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32009M5711. EUR-Lex is the on-line access to the European law.

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 3.2.2010 | EN | Official Journal of the European Union | C 27/5 |
| --- | --- | --- | --- |

3.2.2010

EN

Official Journal of the European Union

C 27/5

---

Interest rate applied by the European Central Bank to its main refinancing operations (1):

1,00 % on 1 February 2010

Euro exchange rates (2)

2 February 2010

2010/C 27/05

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3937 |
| JPY | Japanese yen | 126,20 |
| DKK | Danish krone | 7,4454 |
| GBP | Pound sterling | 0,87375 |
| SEK | Swedish krona | 10,1229 |
| CHF | Swiss franc | 1,4733 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,1435 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,998 |
| EEK | Estonian kroon | 15,6466 |
| HUF | Hungarian forint | 270,25 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7087 |
| PLN | Polish zloty | 3,9917 |
| RON | Romanian leu | 4,0915 |
| TRY | Turkish lira | 2,0720 |
| AUD | Australian dollar | 1,5815 |
| CAD | Canadian dollar | 1,4768 |
| HKD | Hong Kong dollar | 10,8263 |
| NZD | New Zealand dollar | 1,9706 |
| SGD | Singapore dollar | 1,9641 |
| KRW | South Korean won | 1 616,23 |
| ZAR | South African rand | 10,4002 |
| CNY | Chinese yuan renminbi | 9,5147 |
| HRK | Croatian kuna | 7,3180 |
| IDR | Indonesian rupiah | 13 037,03 |
| MYR | Malaysian ringgit | 4,7602 |
| PHP | Philippine peso | 64,638 |
| RUB | Russian rouble | 42,0475 |
| THB | Thai baht | 46,187 |
| BRL | Brazilian real | 2,5703 |
| MXN | Mexican peso | 17,9543 |
| INR | Indian rupee | 64,4000 |

Currency

Exchange rate

USD

US dollar

1,3937

JPY

Japanese yen

126,20

DKK

Danish krone

7,4454

GBP

Pound sterling

0,87375

SEK

Swedish krona

10,1229

CHF

Swiss franc

1,4733

ISK

Iceland króna

NOK

Norwegian krone

8,1435

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,998

EEK

Estonian kroon

15,6466

HUF

Hungarian forint

270,25

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7087

PLN

Polish zloty

3,9917

RON

Romanian leu

4,0915

TRY

Turkish lira

2,0720

AUD

Australian dollar

1,5815

CAD

Canadian dollar

1,4768

HKD

Hong Kong dollar

10,8263

NZD

New Zealand dollar

1,9706

SGD

Singapore dollar

1,9641

KRW

South Korean won

1 616,23

ZAR

South African rand

10,4002

CNY

Chinese yuan renminbi

9,5147

HRK

Croatian kuna

7,3180

IDR

Indonesian rupiah

13 037,03

MYR

Malaysian ringgit

4,7602

PHP

Philippine peso

64,638

RUB

Russian rouble

42,0475

THB

Thai baht

46,187

BRL

Brazilian real

2,5703

MXN

Mexican peso

17,9543

INR

Indian rupee

64,4000

---

(1)  Rate applied to the most recent operation carried out before the indicated day. In the case of a variable rate tender, the interest rate is the marginal rate.

(2)  Source: reference exchange rate published by the ECB.

---

| 3.2.2010 | EN | Official Journal of the European Union | C 27/6 |
| --- | --- | --- | --- |

3.2.2010

EN

Official Journal of the European Union

C 27/6

---

Article 107(1), (2) and (4) of Regulation (EEC) No 574/72

Reference period: January 2010

Application period: April, May and June 2010

| 1-2010 | EUR | BGN | CZK | DKK | EEK | LVL | LTL | HUF | PLN |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| 1 EUR = | 1 | 1,95580 | 26,1334 | 7,44243 | 15,6466 | 0,708775 | 3,45280 | 269,428 | 4,07034 |
| 1 BGN = | 0,511300 | 1 | 13,3620 | 3,80531 | 8,00010 | 0,362396 | 1,76542 | 137,758 | 2,08116 |
| 1 CZK = | 0,0382653 | 0,0748392 | 1 | 0,284786 | 0,598722 | 0,0271215 | 0,132122 | 10,3097 | 0,155753 |
| 1 DKK = | 0,134365 | 0,262791 | 3,51140 | 1 | 2,10235 | 0,0952344 | 0,463935 | 36,2016 | 0,546910 |
| 1 EEK = | 0,0639116 | 0,124998 | 1,67023 | 0,475658 | 1 | 0,045299 | 0,220674 | 17,2196 | 0,260142 |
| 1 LVL = | 1,41088 | 2,75941 | 36,8712 | 10,5004 | 22,0756 | 1 | 4,87150 | 380,132 | 5,74278 |
| 1 LTL = | 0,289620 | 0,566439 | 7,56874 | 2,15548 | 4,53157 | 0,205275 | 1 | 78,0317 | 1,17885 |
| 1 HUF = | 0,00371157 | 0,00725908 | 0,0969957 | 0,0276231 | 0,0580734 | 0,00263067 | 0,0128153 | 1 | 0,0151073 |
| 1 PLN = | 0,245680 | 0,480500 | 6,42043 | 1,82845 | 3,84405 | 0,174132 | 0,848283 | 66,1930 | 1 |
| 1 RON = | 0,241644 | 0,472608 | 6,31497 | 1,79842 | 3,78091 | 0,171271 | 0,834349 | 65,1057 | 0,983574 |
| 1 SEK = | 0,0980984 | 0,191861 | 2,56364 | 0,730090 | 1,53491 | 0,0695297 | 0,338714 | 26,4304 | 0,399294 |
| 1 GBP = | 1,13244 | 2,21482 | 29,5944 | 8,42809 | 17,7188 | 0,802644 | 3,91008 | 305,111 | 4,60941 |
| 1 NOK = | 0,122224 | 0,239046 | 3,19413 | 0,909646 | 1,91240 | 0,0866296 | 0,422016 | 32,9307 | 0,497495 |
| 1 ISK = | 0,00556238 | 0,0108789 | 0,145364 | 0,0413976 | 0,0870324 | 0,00394248 | 0,0192058 | 1,49866 | 0,0226408 |
| 1 CHF = | 0,677270 | 1,32461 | 17,6993 | 5,04053 | 10,5970 | 0,480032 | 2,33848 | 182,476 | 2,75672 |

1-2010

EUR

BGN

CZK

DKK

EEK

LVL

LTL

HUF

PLN

1 EUR =

1

1,95580

26,1334

7,44243

15,6466

0,708775

3,45280

269,428

4,07034

1 BGN =

0,511300

1

13,3620

3,80531

8,00010

0,362396

1,76542

137,758

2,08116

1 CZK =

0,0382653

0,0748392

1

0,284786

0,598722

0,0271215

0,132122

10,3097

0,155753

1 DKK =

0,134365

0,262791

3,51140

1

2,10235

0,0952344

0,463935

36,2016

0,546910

1 EEK =

0,0639116

0,124998

1,67023

0,475658

1

0,045299

0,220674

17,2196

0,260142

1 LVL =

1,41088

2,75941

36,8712

10,5004

22,0756

1

4,87150

380,132

5,74278

1 LTL =

0,289620

0,566439

7,56874

2,15548

4,53157

0,205275

1

78,0317

1,17885

1 HUF =

0,00371157

0,00725908

0,0969957

0,0276231

0,0580734

0,00263067

0,0128153

1

0,0151073

1 PLN =

0,245680

0,480500

6,42043

1,82845

3,84405

0,174132

0,848283

66,1930

1

1 RON =

0,241644

0,472608

6,31497

1,79842

3,78091

0,171271

0,834349

65,1057

0,983574

1 SEK =

0,0980984

0,191861

2,56364

0,730090

1,53491

0,0695297

0,338714

26,4304

0,399294

1 GBP =

1,13244

2,21482

29,5944

8,42809

17,7188

0,802644

3,91008

305,111

4,60941

1 NOK =

0,122224

0,239046

3,19413

0,909646

1,91240

0,0866296

0,422016

32,9307

0,497495

1 ISK =

0,00556238

0,0108789

0,145364

0,0413976

0,0870324

0,00394248

0,0192058

1,49866

0,0226408

1 CHF =

0,677270

1,32461

17,6993

5,04053

10,5970

0,480032

2,33848

182,476

2,75672

| 1-2010 | RON | SEK | GBP | NOK | ISK | CHF |
| --- | --- | --- | --- | --- | --- | --- |
| 1 EUR = | 4,13832 | 10,1939 | 0,883050 | 8,18168 | 179,779 | 1,47652 |
| 1 BGN = | 2,11592 | 5,21211 | 0,451503 | 4,18329 | 91,9210 | 0,754942 |
| 1 CZK = | 0,158354 | 0,390071 | 0,0337902 | 0,313074 | 6,87929 | 0,0564993 |
| 1 DKK = | 0,556044 | 1,36969 | 0,118651 | 1,09933 | 24,1560 | 0,198392 |
| 1 EEK = | 0,264487 | 0,651506 | 0,0564372 | 0,522904 | 11,4900 | 0,0943665 |
| 1 LVL = | 5,83869 | 14,3823 | 1,24588 | 11,5434 | 253,647 | 2,08319 |
| 1 LTL = | 1,19854 | 2,95234 | 0,255749 | 2,36958 | 52,0676 | 0,427628 |
| 1 HUF = | 0,0153596 | 0,0378352 | 0,00327750 | 0,0303668 | 0,667262 | 0,00548018 |
| 1 PLN = | 1,01670 | 2,50442 | 0,216947 | 2,01007 | 44,1681 | 0,362750 |
| 1 RON = | 1 | 2,46329 | 0,213384 | 1,97705 | 43,4426 | 0,356791 |
| 1 SEK = | 0,405962 | 1 | 0,0866258 | 0,802609 | 17,6360 | 0,144844 |
| 1 GBP = | 4,68639 | 11,5439 | 1 | 9,26525 | 203,589 | 1,67206 |
| 1 NOK = | 0,505803 | 1,24594 | 0,107930 | 1 | 21,9734 | 0,180466 |
| 1 ISK = | 0,0230189 | 0,0567021 | 0,00491186 | 0,0455096 | 1 | 0,00821294 |
| 1 CHF = | 2,80276 | 6,90399 | 0,598064 | 5,54121 | 121,759 | 1 |

1-2010

RON

SEK

GBP

NOK

ISK

CHF

1 EUR =

4,13832

10,1939

0,883050

8,18168

179,779

1,47652

1 BGN =

2,11592

5,21211

0,451503

4,18329

91,9210

0,754942

1 CZK =

0,158354

0,390071

0,0337902

0,313074

6,87929

0,0564993

1 DKK =

0,556044

1,36969

0,118651

1,09933

24,1560

0,198392

1 EEK =

0,264487

0,651506

0,0564372

0,522904

11,4900

0,0943665

1 LVL =

5,83869

14,3823

1,24588

11,5434

253,647

2,08319

1 LTL =

1,19854

2,95234

0,255749

2,36958

52,0676

0,427628

1 HUF =

0,0153596

0,0378352

0,00327750

0,0303668

0,667262

0,00548018

1 PLN =

1,01670

2,50442

0,216947

2,01007

44,1681

0,362750

1 RON =

1

2,46329

0,213384

1,97705

43,4426

0,356791

1 SEK =

0,405962

1

0,0866258

0,802609

17,6360

0,144844

1 GBP =

4,68639

11,5439

1

9,26525

203,589

1,67206

1 NOK =

0,505803

1,24594

0,107930

1

21,9734

0,180466

1 ISK =

0,0230189

0,0567021

0,00491186

0,0455096

1

0,00821294

1 CHF =

2,80276

6,90399

0,598064

5,54121

121,759

1

Note: all cross rates involving ISK are calculated using ISK/EUR rate data from the Central Bank of Iceland

| 1. | Regulation (EEC) No 574/72 determines that the rate for the conversion into a currency of amounts denominated in another currency shall be the rate calculated by the Commission and based on the monthly average, during the reference period specified in paragraph 2, of reference rates of exchange of currencies published by the European Central Bank. |
| --- | --- |

1.

Regulation (EEC) No 574/72 determines that the rate for the conversion into a currency of amounts denominated in another currency shall be the rate calculated by the Commission and based on the monthly average, during the reference period specified in paragraph 2, of reference rates of exchange of currencies published by the European Central Bank.

| 2. | The reference period shall be:






  — | the month of January for rates of conversion applicable from 1 April following, |
| --- | --- | --- |

2.

The reference period shall be:

—

the month of January for rates of conversion applicable from 1 April following,

| — | the month of April for rates of conversion applicable from 1 July following, |
| --- | --- |

—

the month of April for rates of conversion applicable from 1 July following,

| — | the month of July for rates of conversion applicable from 1 October following, |
| --- | --- |

—

the month of July for rates of conversion applicable from 1 October following,

| — | the month of October for rates of conversion applicable from 1 January following. |
| --- | --- |

—

the month of October for rates of conversion applicable from 1 January following.

The rates for the conversion of currencies shall be published in the second Official Journal of the European Union (‘C’ series) of the months of February, May, August and November.

---

V Announcements

OTHER ACTS

European Commission

| 3.2.2010 | EN | Official Journal of the European Union | C 27/8 |
| --- | --- | --- | --- |

3.2.2010

EN

Official Journal of the European Union

C 27/8

---

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 27/07

This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months from the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9

‘FOURME D'AMBERT’ OR ‘FOURME DE MONTBRISON’

EC No: FR-PDO-0117-0119-30.03.2006

PGI ( ) PDO ( X )

1.   Heading in the product specification affected by the amendment:

| — | | Product name |
| --- | --- | --- |
| — | | Product description |
| — | | Geographical area |
| — | | Proof of origin |
| — | | Method of production |
| — | | Link |
| — | | Labelling |
| — | | National requirements |
| — | | Other [to be specified] |

—

Image

Product name

—

Image

Product description

—

Image

Geographical area

—

Image

Proof of origin

—

Image

Method of production

—

Image

Link

—

Image

Labelling

—

Image

National requirements

—

Image

Other [to be specified]

2.   Type of amendment(s):

| — |  | Amendment to single document or summary sheet |
| --- | --- | --- |
| — | | Amendment to specification of registered PDO or PGI for which neither the single document nor summary has been published |
| — |  | Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—



Amendment to single document or summary sheet

—

Image

Amendment to specification of registered PDO or PGI for which neither the single document nor summary has been published

—



Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s):

3.1.   Name:

Replace ‘Fourme d'Ambert or Fourme de Montbrison’ with ‘Fourme d'Ambert’.

This amendment also applies to the rest of the specification.

The two names actually refer to two different products. This change allows the PDO ‘Fourme d'Ambert’ to be distinguished from the PDO ‘Fourme de Montbrison’.

3.2.   Description:

The first paragraph of the product description is amended to specify that the ‘Fourme d'Ambert is a cheese (...) light grey to grey in colour, which may have white, yellow and red mould on the surface and a blue sheen. The inside of the cheese is white to cream in colour with cracks and an even distribution of blue to green veins’.

The second paragraph of the description is replaced by the following paragraph:

‘The cheese with the registered designation of origin “Fourme d'Ambert” is an unpressed, uncooked, fermented, and salted cheese with blue veins, made with renneted cow's milk and produced in the form of a cylinder between 17 and 21 cm in height and 12,5 and 14 cm in diameter, weighing between 1,9 to 2,5 kg.

The cheese has a fat content of at least 50 % after total desiccation and the matured cheese must have a dry matter content of at least 50 %’.

Reasons:

This wording is intended to improve the description of the cheese: the size and weight and the appearance of the rind and the inside of the cheese have been specified.

3.3.   Geographical area:

Geographical area:

Point 3 of the specification is replaced by the following text:

‘The geographical area for Fourme d'Ambert covers:

| — | the historic area of origin of the product, formed by the high stubble fields (Hautes Chaumes du Forez) at the top of the Forez mountains, within the departments of the Loire and Puy de Dôme. This area forms a clearly marked natural unit, both from a geomorphologic and botanical point of view. The high stubble — vast bare stretches on granite bedrock — is watered and subject to a continental and oceanic influence. Different vegetation formations have been recorded there, depending on the site conditions and past and present pastoral use: grass or prairies; land dominated by blueberries, heather and broom; land featuring lady’s-mantle and bog bilberries; wetlands and peat bogs. The high stubble is also home to high mountain pasture buildings at higher altitude than permanent habitats, known as “jas” or “jasseries”, which testify to the pastoral activity associated with the traditional production of this cheese, |
| --- | --- |

—

the historic area of origin of the product, formed by the high stubble fields (Hautes Chaumes du Forez) at the top of the Forez mountains, within the departments of the Loire and Puy de Dôme. This area forms a clearly marked natural unit, both from a geomorphologic and botanical point of view. The high stubble — vast bare stretches on granite bedrock — is watered and subject to a continental and oceanic influence. Different vegetation formations have been recorded there, depending on the site conditions and past and present pastoral use: grass or prairies; land dominated by blueberries, heather and broom; land featuring lady’s-mantle and bog bilberries; wetlands and peat bogs. The high stubble is also home to high mountain pasture buildings at higher altitude than permanent habitats, known as “jas” or “jasseries”, which testify to the pastoral activity associated with the traditional production of this cheese,

| — | the peripheral area corresponds to the spread of production at the start of the 20th century. It is made up of sectors which, by virtue of their altitude or steep slopes, can be considered as mountain environments. These are essentially areas of crystalline and volcanic plateaus, interspersed with valleys, where the economy is based on cattle rearing. |
| --- | --- |

—

the peripheral area corresponds to the spread of production at the start of the 20th century. It is made up of sectors which, by virtue of their altitude or steep slopes, can be considered as mountain environments. These are essentially areas of crystalline and volcanic plateaus, interspersed with valleys, where the economy is based on cattle rearing.

The production of milk and the production and maturing of cheese up to 28 days following renneting are carried out in the geographical area which covers the communes listed in the summary’.

Reasons:

Efforts to define the specific characteristics of ‘Fourme d'Ambert’ led to redefinition of the geographical area of production, based on the above-mentioned criteria.

The result was that 495 of the initial 858 communes were excluded.

3.4.   Proof of origin:

Proof of origin:

New paragraphs:

‘Any operator wishing to become involved in all or part of the process of producing and collecting milk and producing and maturing Fourme d'Ambert must present a statement providing identification. This statement is received and recorded by the group.

All operators must ensure that the competent authorities have access to their registers and any documents required for checking the origin, quality and production conditions of the milk and cheese, in particular, a daily record of the incoming and outgoing milk and cheese or an equivalent accounting document.

The operators of the maturing cellar must keep special registers or equivalent accounting documents of the inward and outward movements, in particular noting the following details: date of pricking, number of cheeses and batch numbers, date of leaving the cellars or cheese ripening rooms after the maturing period.

As part of the checks carried out on the characteristics of the product to which the designation of origin refers, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics’.

Reasons:

The elements stipulated allow for better control and monitoring of product origins. They have been brought into line with national regulations on monitoring registered denominations of origin, which changed in 2007.

3.5.   Method of production:

Method of production:

This part, which has been developed in more detail in relation to the previous specification, has been rewritten and organised into several sub-parts. The previous text is replaced by:

Milk production

Milk production

(a)   Basic feed

‘Throughout the year, the dairy cows are fed exclusively on fodder from the geographical area covered by the designation’.

‘Exceptions may be made to this for periods of drought, vagaries in the weather or other exceptional circumstances’.

‘The authorised feedstuffs are all fodder, apart from brassicas’.

‘The feed should be based on hay, grass, wilted grass or silage’.

‘Outside the grazing period, hay represents at least 3 kg of dry matter per dairy cow per day, on average for the dairy herd as a whole’.

Reasons:

The purpose of these descriptions is to reinforce the link between the cheese and the terroir of the registered designation of origin via the dairy cows’ feed.

terroir

(b)   Herd management and grazing

‘During the grazing period, the cows may not be kept in stalls all the time or without a grazing area’.

‘When grass is available, grazing is mandatory as soon as the weather allows’.

Reasons:

The purpose of these descriptions is to reinforce the link between the cheese and the terroir of the registered designation of origin by defining the grazing conditions for the dairy cows.

terroir

(c)   Complementary feedstuffs

‘The use of supplements and additives is limited to 1 800 kg of dry matter per dairy cow per year, on average for the dairy cows on the whole.

The authorised supplements and additives are:

| — | all cereals and their by-products, |
| --- | --- |

—

all cereals and their by-products,

| — | ears of corn, |
| --- | --- |

—

ears of corn,

| — | all cattle-cakes with no added urea, |
| --- | --- |

—

all cattle-cakes with no added urea,

| — | dehydrated lucerne, dehydrated beetroot pulp, whey, molasses, protein seeds and oil seeds, |
| --- | --- |

—

dehydrated lucerne, dehydrated beetroot pulp, whey, molasses, protein seeds and oil seeds,

| — | salt, minerals, trace elements, vitamins. |
| --- | --- |

—

salt, minerals, trace elements, vitamins.

All additives intended to directly modify the composition of the milk are prohibited’.

Reasons:

Supplements (any food other than fodder: cereals, minerals, etc.) are indispensable to dairy production). These foodstuffs are only very rarely cultivated in the geographical area covered by the designation. They cannot be forbidden but it is necessary to draw up a positive list to avoid all the supplements that could have an undesired effect on the quality of the milk. Moreover, the quantity of these supplements and additives is limited to promote feed based on staples from the geographical area.

(d)   Storage of milk on the farm

‘After milking, the milk is stored in refrigerated tanks’.

‘The milk may not be kept on the farm for more than 48 hours after the first milking’.

Reasons:

The purpose of these requirements is to guarantee the quality of the milk on the farm and before it is used to make cheese.

Milk used

Milk used

‘The first step, to transform the milk to cheese, takes place within 24 hours of the milk being delivered to the place where the cheese is made’.

‘The milk must not be concentrated by partially removing the watery part before coagulation’.

‘Standardisation of the fat content and homogenisation of the milk are allowed, but standardisation of the protein content is forbidden’.

‘Primary maturation of the milk and heat treatment are allowed’.

Reasons:

All the production conditions concerning the milk used have been described precisely so as to create a better framework for regulating this step.

Processing

Processing

‘The injection of Penicillum roqueforti gives the cheese its blue veins’.

‘In addition to the raw dairy materials, the only ingredients or production aids or additives authorised in the milk or during production are rennet, innocuous bacterial cultures, yeasts, moulds, calcium chloride and salt’.

‘The milk is curdled, using rennet alone, at a temperature between 30 and 35 °C’.

‘The next steps — in which the “coagulum or curd” is cut, mixed, placed in moulds, drained and salted — are described in the following paragraphs:

| — | the curdled milk obtained, known as the “coagulum or curd”, is cut into pieces of around 1 to 2 cm in thickness, which gives them the appearance of grains of maize after the stage in the vat. |
| --- | --- |

—

the curdled milk obtained, known as the “coagulum or curd”, is cut into pieces of around 1 to 2 cm in thickness, which gives them the appearance of grains of maize after the stage in the vat.

| — | the curd-whey mixture is then mixed and rested several times until sufficiently drained grains of curd emerge, |
| --- | --- |

—

the curd-whey mixture is then mixed and rested several times until sufficiently drained grains of curd emerge,

| — | some of the whey may be squeezed out before the curds are placed in the mould, |
| --- | --- |

—

some of the whey may be squeezed out before the curds are placed in the mould,

| — | before the curds are placed in the mould, they are first drained on a rack or equivalent structure for farmhouse production, |
| --- | --- |

—

before the curds are placed in the mould, they are first drained on a rack or equivalent structure for farmhouse production,

| — | the draining is done at a room temperature of between 18 and 25 °C, without pressing, by regularly turning the cheese over for 24 to 48 hours, |
| --- | --- |

—

the draining is done at a room temperature of between 18 and 25 °C, without pressing, by regularly turning the cheese over for 24 to 48 hours,

| — | the cheese is salted in brine and/or with dry salt after it has been removed from the mould and drained’. |
| --- | --- |

—

the cheese is salted in brine and/or with dry salt after it has been removed from the mould and drained’.

‘Holes are made to air the cheese and promote the development of Penicillum roqueforti as of the fourth day after renneting at a room temperature of 6 to 15 °C’.

‘The dairy raw materials, partly finished products, curd and fresh cheese may not be conserved at a temperature below 0 °C’.

Reasons:

All the conditions for making the cheese have been described in more detail.

The renneting temperature has been stipulated, along with the salting period, an important part of obtaining the characteristics of the cheese.

The pricking stage is essential for obtaining the characteristic blue veins of the Fourme d'Ambert. It is therefore important to clearly describe this stage.

Maturing and conservation

Maturing and conservation

After the holes are made, the cheese is matured in a cellar or ripening room at a constant temperature of 6 to 12 °C and humidity level of between 90 to 98 % relative humidity for at least 17 days.

The cheese is then stored in a room at a temperature of between 0 and 6 °C until the 28th day following renneting.

The registered designation of origin ‘Fourme d'Ambert’ may not be used for the cheese until the 28 th day after renneting.

‘Processing may not be deferred for either the curds or the white cheese’.

‘Fresh cheese and cheese undergoing the maturing process must not be conserved under a modified atmosphere’.

Reasons:

The maturing conditions have been clarified so as to clearly define this important stage of production.

Farmhouse production

Farmhouse production

‘In the particular case of farmhouse production, milk from at most two successive milkings is used; the milk from the first milking is refrigerated so that it will keep’.

‘The cheese is made using unpasteurised whole milk, non-standardised in terms of fat and protein’.

‘Renneting takes place no later than 16 hours after the first milking’.

‘The placing in the mould comes after a first draining on a rack or equivalent structure’.

Reasons:

The different stages specific to farmhouse production have been regrouped into one section.

3.6.   Link with the geographical area:

Link with the geographical area:

The second, third and fourth paragraphs of the description are replaced by the paragraphs:

‘This high-altitude region, which takes the form of vast bare stretches on granite bedrock, is watered and subject to a continental and oceanic influence. Despite these natural difficulties, dairy farming became a dominant activity, focused on cheese production using the milk produced by small herds.

Until the Second World War, the cheese was produced exclusively on the farm in “jasseries”, which were similar to Auvergne burons or alpine pasture huts. These jasseries extended along both sides of the Forez mountain massif. At the time, there was just one type of cheese known as “Fourme d'Ambert” or “Fourme de Montbrison”, named after the two main markets situated on either side of the massif.

At the start of the 20th century, as farmhouse production declined on the high summer pastures, dairies were set up in the region, on the eastern side of the massif in particular. In 1950, around 15 of them were collecting milk within areas that were sometimes very small.

It was also at the beginning of the 20th century that producers of fourme appeared outside the traditional area. At first, this was to the west of Puy de Dôme (Laqueuille and Rochefort-Montagne) then in Cantal (Murat) and the Dore valley (Thiers, Puy de Dôme). In the 1950s, producers established themselves in Saint-Flour (Cantal) and (Balbigny) (on the plain of the Loire).

This peripheral area corresponding to the spread of production at the beginning of the 20th century is made up of sectors which, by virtue of their altitude or steep slopes, can be considered as mountain environments. These are essentially areas of crystalline and volcanic plateaus, interspersed with valleys, where the economy is based on cattle rearing.

The production techniques evolved in parallel to the decline of farmhouse production and the expansion of the production area. Thus, as production of the Fourme developed, there was a move away from crushing and salting the cheese in the mass in favour of less intensive draining and salting in brine. From one and the same product referred to as either “Fourme d'Ambert” or “Fourme de Montbrison”, came the “Montbrison” type characterised by pre-draining, crushing and salting in the mass, and the “Ambert” type characterised by less draining and salting in brine and/or dry salting on the surface.

When the cheese was recognised as a designation of origin, although the names “Fourme d'Ambert” and “Fourme de Montbrison” were used synonymously in the texts, there were in fact marked differences between the two cheeses both in terms of where they were produced and the cheese-making technology used. Work was therefore undertaken to better define the two cheeses and redefine the geographical area of production of each corresponding to the area where it was traditionally produced’.

Reasons:

Amendments have been made under ‘Link’ to tie in with the amendments made under ‘Name’, ‘Geographical area’, ‘Product description’ and ‘Production method’.

3.7.   Labelling:

Labelling:

New, updated provisions, following changes in the national regulations, and clarifications. Abolition of the requirement to feature the INAO logo.

3.8.   National requirements:

National requirements:

New:

‘Decree on the protection of designated origin “Fourme d'Ambert” and the technical implementing rules’.

Reasons:

Inclusion in the PDO specification of the provisions of the technical implementing rules approved by order of 29 April 2002.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘FOURME D’AMBERT’

‘FOURME D’AMBERT’

EC No: FR-PDO-0117-0119-30.03.2006

EC No: FR-PDO-0117-0119-30.03.2006

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

Responsible department in the Member State:

| Name: | Institut National de l’Origine et de la Qualité |
| --- | --- |
| Address: | 51 rue d’Anjou |
| 75008 Paris |
| FRANCE |

Name:

Institut National de l’Origine et de la Qualité

Address:

51 rue d’Anjou

75008 Paris

FRANCE

Tel.

+33 153898000

Fax

+33 153898060

E-mail:

info@inao.gouv.fr

2.   Group:

Group:

| Name: | Syndicat Interprofessionnel de la Fourme d’Ambert |
| --- | --- |
| Address: | 4 place de l'Hôtel de Ville |
| 63600 Ambert |
| FRANCE |

Name:

Syndicat Interprofessionnel de la Fourme d’Ambert

Address:

4 place de l'Hôtel de Ville

63600 Ambert

FRANCE

Tel.

+33 473820155

Fax

+33 473824400

E-mail:

contact@fourme-ambert.com

Composition:

Producers/processors ( ) Other ( )

3.   Type of product:

Type of product:

| Group 1.3: | Cheese |
| --- | --- |

Group 1.3:

Cheese

4.   Specification:

Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

Name:

‘Fourme d’Ambert’

4.2.   Description:

Description:

Cow's milk cheese produced in the form of a cylinder between 17 and 21 cm in height and 12,5 to 14 cm in diameter, weighing between 1,9 and 2,5 kg. The cheese is blue-veined, unpressed, uncooked, fermented and salted, with a fat content of at least 50 % of the dry weight and at least 50 % dry matter.

There is a bloom on the dry, grey to light-grey coloured rind, where white, yellow and red mould may also be present and which may have a blue sheen. The inside of the cheese is white to cream in colour with cracks and an even distribution of blue to green veins.

4.3.   Geographical area:

Geographical area:

‘The geographical area for Fourme d'Ambert covers:

| — | the historic area of origin of the product, formed by the high stubble fields (Hautes Chaumes du Forez) at the top of the Forez mountains, within the departments of the Loire and Puy de Dôme. This area forms a clearly marked natural unit, both from a geomorphologic and botanical point of view. The high stubble — vast bare stretches on granite bedrock — is watered and subject to a continental and oceanic influence. Different vegetation formations have been recorded there, depending on the site conditions and current and past agricultural use: grass or prairies; land dominated by blueberries, heather and broom; land featuring lady’s-mantle and bog bilberries; wetlands and peat bogs. The high stubble is also home to high mountain pasture buildings at higher altitude than permanent habitats, known as “jas” or “jasseries”, which testify to the pastoral activity associated with the traditional production of this cheese, |
| --- | --- |

—

the historic area of origin of the product, formed by the high stubble fields (Hautes Chaumes du Forez) at the top of the Forez mountains, within the departments of the Loire and Puy de Dôme. This area forms a clearly marked natural unit, both from a geomorphologic and botanical point of view. The high stubble — vast bare stretches on granite bedrock — is watered and subject to a continental and oceanic influence. Different vegetation formations have been recorded there, depending on the site conditions and current and past agricultural use: grass or prairies; land dominated by blueberries, heather and broom; land featuring lady’s-mantle and bog bilberries; wetlands and peat bogs. The high stubble is also home to high mountain pasture buildings at higher altitude than permanent habitats, known as “jas” or “jasseries”, which testify to the pastoral activity associated with the traditional production of this cheese,

| — | the peripheral area corresponds to the spread of production at the start of the 20th century. It is made up of sectors which, by virtue of their altitude or steep slopes, can be considered as mountain environments. These are essentially areas of crystalline and volcanic plateaus, interspersed with valleys, where the economy is based on cattle rearing’. |
| --- | --- |

—

the peripheral area corresponds to the spread of production at the start of the 20th century. It is made up of sectors which, by virtue of their altitude or steep slopes, can be considered as mountain environments. These are essentially areas of crystalline and volcanic plateaus, interspersed with valleys, where the economy is based on cattle rearing’.

The production of milk and the production and maturing of cheese up to 28 days following renneting are carried out in the geographical area which covers the following territory:

Department of Puy-de-Dôme

Department of Puy-de-Dôme

| | Cantons of Ambert, Ardes, Arlanc, Besse-et-Saint-Anastaise, Bourg-Lastic, Courpière, Cunlhat, Herment, Manzat, Montaigut, Olliergues, Pionsat, Pontaumur, Pontgibaud, Rochefort-Montagne, Saint-Amant-Roche-Savine, Saint-Anthème, Saint-Dier-d’Auvergne, Saint-Germain-l’Herm, Saint-Gervais-d’Auvergne, Saint-Rémy-sur-Durolle, Tauves, Thiers, La Tour-d’Auvergne, Viverols: all the communes. |
| --- | --- |

Cantons of Ambert, Ardes, Arlanc, Besse-et-Saint-Anastaise, Bourg-Lastic, Courpière, Cunlhat, Herment, Manzat, Montaigut, Olliergues, Pionsat, Pontaumur, Pontgibaud, Rochefort-Montagne, Saint-Amant-Roche-Savine, Saint-Anthème, Saint-Dier-d’Auvergne, Saint-Germain-l’Herm, Saint-Gervais-d’Auvergne, Saint-Rémy-sur-Durolle, Tauves, Thiers, La Tour-d’Auvergne, Viverols: all the communes.

| | Canton of Aubière: the commune of Romagnat. |
| --- | --- |

Canton of Aubière: the commune of Romagnat.

| | Canton of Beaumont: commune of Saint-Genès-Champanelle. |
| --- | --- |

Canton of Beaumont: commune of Saint-Genès-Champanelle.

| | Canton of Billom: the communes of Bongheat, Mauzun, Montmorin. |
| --- | --- |

Canton of Billom: the communes of Bongheat, Mauzun, Montmorin.

| | Canton of Champeix: the communes of Clémensat, Courgoul, Creste, Grandeyrolles, Ludesse, Montaigut-le-Blanc, Saint-Floret, Saint-Nectaire, Saint-Vincent, Saurier, Tourzel-Ronzières, Verrières. |
| --- | --- |

Canton of Champeix: the communes of Clémensat, Courgoul, Creste, Grandeyrolles, Ludesse, Montaigut-le-Blanc, Saint-Floret, Saint-Nectaire, Saint-Vincent, Saurier, Tourzel-Ronzières, Verrières.

| | Canton of Châteldon: the communes of Châteldon, Lachaux, Paslières, Puy-Guillaume, Ris. |
| --- | --- |

Canton of Châteldon: the communes of Châteldon, Lachaux, Paslières, Puy-Guillaume, Ris.

| | Canton of Combronde: the commune of Combronde. |
| --- | --- |

Canton of Combronde: the commune of Combronde.

| | Canton of Gerzat: the commune of Sayat. |
| --- | --- |

Canton of Gerzat: the commune of Sayat.

| | Canton of Issoire: the commune of Vodable. |
| --- | --- |

Canton of Issoire: the commune of Vodable.

| | Canton of Jumeaux: the communes of Champagnat-le-Jeune, La Chapelle-sur-Usson, Esteil, Peslières, Saint-Jean-Saint-Gervais, Saint-Martin-d’Ollières, Valz-sous-Châteauneuf. |
| --- | --- |

Canton of Jumeaux: the communes of Champagnat-le-Jeune, La Chapelle-sur-Usson, Esteil, Peslières, Saint-Jean-Saint-Gervais, Saint-Martin-d’Ollières, Valz-sous-Châteauneuf.

| | Canton of Lezoux: the communes of Néronde-sur-Dore, Orléat, Peschadoires. |
| --- | --- |

Canton of Lezoux: the communes of Néronde-sur-Dore, Orléat, Peschadoires.

| | Canton of Menat: the communes of Blot-l’Eglise, Lisseuil, Menat, Neuf-Eglise, Pouzol, Saint-Gal-sur-Sioule, Saint-Pardoux, Saint-Rémy-de-Blot, Servant, Teilhet. |
| --- | --- |

Canton of Menat: the communes of Blot-l’Eglise, Lisseuil, Menat, Neuf-Eglise, Pouzol, Saint-Gal-sur-Sioule, Saint-Pardoux, Saint-Rémy-de-Blot, Servant, Teilhet.

| | Canton of Riom-Est: the commune of Châtelguyon. |
| --- | --- |

Canton of Riom-Est: the commune of Châtelguyon.

| | Canton of Riom-Ouest: the communes of Enval, Volvic. |
| --- | --- |

Canton of Riom-Ouest: the communes of Enval, Volvic.

| | Canton of Royat: the communes of Chanat-la-Mouteyre, Durtol, Orcines. |
| --- | --- |

Canton of Royat: the communes of Chanat-la-Mouteyre, Durtol, Orcines.

| | Canton of Saint-Amant-Tallende: the communes of Aydat, Chanonat, Cournols, Olloix, Saint-Sandoux, Saint-Saturnin, Saulzet-le-Froid, Le Vernet-Sainte-Marguerite. |
| --- | --- |

Canton of Saint-Amant-Tallende: the communes of Aydat, Chanonat, Cournols, Olloix, Saint-Sandoux, Saint-Saturnin, Saulzet-le-Froid, Le Vernet-Sainte-Marguerite.

| | Canton of Saint-Germain-Lembron: the commune of Saint-Gervazy. |
| --- | --- |

Canton of Saint-Germain-Lembron: the commune of Saint-Gervazy.

| | Canton of Sauxillanges: the communes of Bansat, Chaméane, Egliseneuve-des-Liards, Saint-Etienne-sur-Usson, Saint-Genès-la-Tourette, Saint-Jean-en-Val, Saint-Quentin-sur-Sauxillanges, Sauxillanges, Sugères, Vernet-la-Varenne. |
| --- | --- |

Canton of Sauxillanges: the communes of Bansat, Chaméane, Egliseneuve-des-Liards, Saint-Etienne-sur-Usson, Saint-Genès-la-Tourette, Saint-Jean-en-Val, Saint-Quentin-sur-Sauxillanges, Sauxillanges, Sugères, Vernet-la-Varenne.

| | Canton de Vic-le-Comte: the communes d'Isserteaux, Manglieu, Pignols, Sallèdes. |
| --- | --- |

Canton de Vic-le-Comte: the communes d'Isserteaux, Manglieu, Pignols, Sallèdes.

Department of Cantal

Department of Cantal

Cantons of Allanche, Condat, Murat, Saint-Flour — Nord, Saint-Flour — Sud: all the communes.

Department of the Loire

Department of the Loire

| | Canton of Montbrison: the communes of Lérigneux, Roche. |
| --- | --- |

Canton of Montbrison: the communes of Lérigneux, Roche.

| | Canton of Noirétable: the communes of La Chamba, La Chambonie. |
| --- | --- |

Canton of Noirétable: the communes of La Chamba, La Chambonie.

| | Canton of Saint-Georges-en-Couzan: the communes of Chalmazel, Jeansagnière, Saint-Bonnet-le-Courreau, Sauvain. |
| --- | --- |

Canton of Saint-Georges-en-Couzan: the communes of Chalmazel, Jeansagnière, Saint-Bonnet-le-Courreau, Sauvain.

4.4.   Proof of origin:

Proof of origin:

Any operator wishing to become involved in all or part of the process of producing and collecting milk and producing and maturing Fourme d'Ambert must present a statement providing identification. This statement is received and recorded by the group.

All operators must ensure that the competent authorities have access to their registers and any documents required for checking the origin, quality and production conditions of the milk and cheese, in particular, a daily record of the incoming and outgoing milk and cheese or an equivalent accounting document.

The operators of the maturing cellar must keep special registers or equivalent accounting documents of the inward and outward movements, in particular noting the following details: date of pricking, number of cheeses and batch numbers, date of leaving the cellars or cheese ripening rooms after the maturing period.

As part of the checks carried out on the characteristics of the product to which the designation of origin refers, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics.

4.5.   Method of production:

Method of production:

Throughout the year, the dairy cows are fed exclusively on fodder from the geographical area covered by the designation. Exceptions may be made to this for periods of drought, vagaries in the weather or other exceptional circumstances.

The feed should be based on hay, grass, wilted grass or silage. When grass is available, grazing is mandatory as soon as the weather allows. During the grazing period, the cows may not be kept in stalls all the time or without a grazing area. The use of supplements and additives is limited to 1 800 kg of dry matter per dairy cow per year, on average for all the dairy cows together.

The milk may not be kept on the farm for more than 48 hours after the first milking.

Farm-produced cheese is made using unpasteurised whole milk, non-standardised in terms of fat and protein.

The milk is curdled, using rennet alone, at a temperature between 30 and 35 °C.

The different stages that follow are the cutting of the ‘coagulum or whey’ into pieces around 1 to 2 centimetres thick, which gives them the appearance of ‘grains of maize’ after the stage in the vat, mixing, placing in the mould, draining, post-draining salting in brine and/or dry salting.

Holes are made in the cheese as of the fourth day after renneting at a room temperature of 6 to 15 °C.

After the holes are made, the cheese is matured in a cellar or ripening room at a constant temperature of 6 to 12 °C and humidity level of between 90 to 98 % relative humidity for at least 17 days.

The cheese is then stored in a room at a temperature of between 0 and 6 °C until the 28th day following renneting.

The registered designation of origin ‘Fourme d'Ambert’ may not be used for the cheese until the 28th day after renneting.

4.6.   Link:

Link:

The production of this cheese certainly dates back to the early middle ages in the region of the Haut-Forez, which was predominantly agri-pastoral until just after the Second World War:

However, legend has it that at the time of the Gauls druids practising in the Forez mountains were familiar this cheese and, according to Mr Maze, director of the Pasteur Institute, Fourme d'Ambert or Fourme de Montbrison was produced in the Arvernes area before Caesar's conquest.

There is irrefutable proof of the existence of Fourme d'Ambert or Fourme de Montbrison from the 8th or 9th century: its very characteristic form is depicted on one of the seven stones over the entrance to an ancient feudal chapel in La Chaulme, near Saint-Anthème in the Forez mountains.

The term ‘Fourme’ comes from the word ‘forme’, used to denote the receptacle that contained the curd; to this day ‘Fourme’ is used to denote cheese produced in the moutains of central France.

Production first started in the Forez mountains which culminate at Pierre-Sur-Haute at 1 640 metres. This high-altitude region, which takes the form of vast bare stretches on granite bedrock, is watered and subject to a continental and oceanic influence. Despite these natural difficulties, it has known dairy farming became a dominant activity, focused on cheese production using the milk produced by small herds.

Until the Second World War, the cheese was produced exclusively on the farm in ‘jasseries’, which were similar to alpine pasture chalets or Auvergne burons (huts). These jasseries colonised both sides of the mountainous massif in the Forez mountains. At the time, there was just one type of cheese known as ‘Fourme d'Ambert’ or ‘Fourme de Montbrison’, named after the two main markets situation on each side of the massif.

burons

jasseries

At the start of the 20th century, as farmhouse production declined on the high summer pastures, dairies were set up in the area, on the eastern side of the massif in particular. In 1950, around 15 of them were collecting milk within areas that were sometimes very small.

It was also at the beginning of the 20th century that producers of fourme appeared outside the traditional area. At first, this was to the west of Puy de Dôme (Laqueuille and Rochefort-Montagne) then in Cantal (Murat) and the Dore valley (Thiers, Puy de Dôme). In the 1950s, producers established themselves in Saint-Flour (Cantal) and (Balbigny) (on the plain of the Loire).

fourme

This peripheral area corresponding to the spread of producers at the beginning of the 20th century is made up of sectors which, by virtue of their altitude or steep slopes, can be considered as mountain environments. These are essentially areas of crystalline and volcanic plateaus, interspersed with valleys, where the economy is based on cattle rearing.

The production techniques evolved in parallel to the decline of farmhouse production and the expansion of the production area. Thus, as production of the Fourme developed, there was a move away from crushing and salting the cheese in the mass in favour of less intensive draining and salting in brine. From one and the same product referred to as either ‘Fourme d'Ambert’ or ‘Fourme de Montbrison’, came the ‘Montbrison’ type characterised by a pre-draining, crushing and salting in the mass, and the ‘Ambert’ type characterised by reduced draining and salting in brine and/or dry salting on the surface.

When the cheese was recognised as a designation of origin, although the names ‘Fourme d'Ambert’ and ‘Fourme de Montbrison’ were used synonymously in the texts, there were in fact marked differences between the two cheeses both in terms of where they were produced and the cheese-making technology used. Work was therefore undertaken to better define the two cheeses and redefine the geographical area of production of each corresponding the area where it was traditionally produced.

4.7.   Inspection body:

Inspection body:

| Name: | I.N.A.O. |
| --- | --- |
| Address: | 51 rue d’Anjou |
| 75008 Paris |
| FRANCE |

Name:

I.N.A.O.

Address:

51 rue d’Anjou

75008 Paris

FRANCE

Tel.

+33 153898000

Fax

+33 142255797

E-mail:

info@inao.gouv.fr

| Name: | D.G.C.C.R.F. (Directorate-General for Competition, Consumer Affairs and Fraud Prevention) |
| --- | --- |
| Address: | 59 Bd V. Auriol |
| 75703 Paris Cedex 13 |
| FRANCE |

Name:

D.G.C.C.R.F. (Directorate-General for Competition, Consumer Affairs and Fraud Prevention)

Address:

59 Bd V. Auriol

75703 Paris Cedex 13

FRANCE

Tel.

+33 144871717

Fax

+33 144973037

4.8.   Labelling:

Labelling:

The cheese must bear the words ‘Appellation d'Origine Contrôlée’ on the label and the name of the designation of origin in characters at least two-thirds the size of the largest characters on the label.

It is forbidden to place any qualifier directly next to the registered designation of origin, with the exception of trademarks or brand names.

---

| 3.2.2010 | EN | Official Journal of the European Union | C 27/19 |
| --- | --- | --- | --- |

3.2.2010

EN

Official Journal of the European Union

C 27/19

---

Publication of an application in accordance with Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 27/08

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months of the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘FOURME DE MONTBRISON’

EC No: FR-PDO-0005-0542-30.03.2006

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | Institut National de l’Origine et de la Qualité |
| --- | --- |
| Address: | 51 rue d’Anjou |
| 75008 Paris |
| FRANCE |

Name:

Institut National de l’Origine et de la Qualité

Address:

51 rue d’Anjou

75008 Paris

FRANCE

Tel.

+33 153898000

Fax

+33 153898060

E-mail:

info@inao.gouv.fr

2.   Group:

| Name: | Syndicat de la Fourme de Montbrison AOC |
| --- | --- |
| Address: | 11 boulevard de la Préfecture |
| 42600 Montbrison |
| FRANCE |

Name:

Syndicat de la Fourme de Montbrison AOC

Address:

11 boulevard de la Préfecture

42600 Montbrison

FRANCE

Tel.

+33 477589130

Fax

+33 477589130

E-mail:

fourme-montbrison@wanadoo.fr

Composition:

Producers/processors ( X ) Other ( X ) Milk collectors

3.   Type of product:

| Class 1.3 — | Cheese |
| --- | --- |

Class 1.3 —

Cheese

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Fourme de Montbrison’

4.2.   Description:

Fourme de Montbrison is a cheese produced from renneted cow's milk. It is made in the form of a cylinder between 17 and 21 cm in height and 11,5 and 14,5 cm in diameter, weighing between 2,1 and 2,7 kg, has blue veins, is unpressed, uncooked, fermented, and salted by adding salt to the curd when placed in the mould.

There is a bloom on the dry, orange-coloured rind, where white, yellow and red mould may also be present. The inside of the cheese is cream in colour, with some cracks and a marbling of light blue veins. These slight cracks and its limited amount of blue veins give the cheese a certain mildness.

The cheese has a fat content of at least 52 % after total desiccation, and the dry matter content of the matured cheese must be at least 52 %.

4.3.   Geographical area:

The geographical area extends along the Forez mountains which are bordered on the east and west by the two rift valleys that form the Forez plain and the Ambert valley. It covers 33 communes of the Loire and Puy de Dôme departments

Department of the Loire: communes of Bard, Cervières, Chalmazel, La Chamba, La Chambonie, Champoly, Châtelneuf, La Côte-en-Couzan, Ecotay-l’Olme, Essertines-en-Châtelneuf, Jeansagnière, Lérigneux, Noirétable, Palogneux, Roche, Saint-Bonnet-le-Courreau, Saint-Didier-sur-Rochefort, Saint-Georges-en-Couzan, Saint-Jean-la-Vêtre, Saint-Julien-la-Vêtre, Saint-Just-en-Bas, Saint-Laurent-de-Rochefort, Saint-Priest-la-Vêtre, Saint-Romain-d’Urfé, Les Salles, Sauvain, La Valla, Verrières-en-Forez.

Department of Puy-de-Dôme: communes of Brugeron, Job, Saint-Anthème, Saint-Pierre-la-Bourlhonne and Valcivières.

The milk is produced and the cheese made, matured and conserved for 32 days following the date of renneting, within the geographical area.

4.4.   Proof of origin:

Any operator wishing to become involved in all or part of the process of producing and collecting milk and producing and maturing Fourme de Montbrison, must present the group with a statement providing identification.

All operators must ensure that the competent authorities have access to their registers and any documents required for checking the origin, quality and production conditions of the milk and cheese, in particular, a daily record of the incoming and outgoing milk and cheese or an equivalent accounting document.

The operators of the maturing cellar must keep special registers or equivalent accounting documents of the inward and outward movements, in particular noting the following details: the date the cracks were made, the number of cheeses and batch numbers and the date the cheeses left the cellars or ripening rooms after the maturing period.

As part of the checks carried out on the characteristics of the product to which the designation of origin refers, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics.

4.5.   Production method:

The milk is produced, and the cheese made, matured and conserved for 32 days following renneting, within the geographical area.

Throughout the year, the staple feed of the dairy cows is fodder from the defined geographical area.

The fodder should consist of hay, grass, wilted grass or silage. When grass is available, grazing is mandatory as soon as the weather allows. After renneting, the coagulated milk is divided by cutting it into pieces of around 0,5 to 1 cm thick. The curd mixture is then repeatedly turned and left to rest.

Next the curd is drained then rested and lightly pressed, before being broken up, salted and placed in moulds.

After draining, when removed from the mould, the cheese is lightly salted on the outside and then placed on resinous wooden racks for at least six days. The temperature of the room is kept between 18 and 22 °C.

As of the 10th day following renneting, holes are made in the cheese, which is then matured in a cellar or ripening room at a constant temperature of 6 °C to 12 °C for at least 15 days. The cheese is then stored in a room at a temperature of between 2 °C and 6 °C until 32 days after renneting.

Farm-produced cheese is made using unpasteurised whole milk, non-standardised in terms of fat and protein.

4.6.   Link:

The production of this cheese dates back to the early middle ages in the region of the Haut-Forez, which was predominantly agricultural until the second world war: the cheese, exclusively farm-produced at the time, was made in ‘jasseries’ (wooden huts or cabins), equivalent to high-mountain pasture chalets in the Alps or ‘buron’ huts in Auvergne. These jasseries extended along both sides of the mountainous massif in the Forez mountains. The product name came from the name of an important market on one side of the massif: Montbrison in the Loire (while another important market on the other side — Ambert in the Puy de Dôme — gave its name to the Fourme d’Ambert).

The defined geographical area is formed by the top of the Forez mountains and some communes in the eastern part of the Forez mountains where customs are long-established. This area lies on granite bedrock where glacial action was moderate, mainly on the terraces and valleys. Rainfall is relatively high (annual average exceeds 1 000 mm).

The climate is subject to an oceanic and continental influence. Average annual temperatures are therefore cold, under 10 °C and often under 5 °C.

The different vegetation formations recorded depend on the site conditions and current and past agricultural use.

The production conditions for Fourme de Montbrison, particularly the mandatory grazing during the period when this is possible, the grass-based fodder and the restricted use of maize silage make the best possible use of the Forez mountain vegetation.

Characteristic features of Fourme de Montbrison are the pre-draining, milling and salting of the curd, followed by the placing on racks.

The size of the grains of curd, its salting in the mass and draining on wooden racks, techniques that have been used for centuries, give the product its particular characteristics, notably its small cracks, limited development of mould, orange-coloured rind and mild taste.

4.7.   Inspection body:

| Name: | I.N.A.O. |
| --- | --- |
| Address: | 51 rue d’Anjou |
| 75008 Paris |
| FRANCE |

Name:

I.N.A.O.

Address:

51 rue d’Anjou

75008 Paris

FRANCE

Tel.

+33 153898000

Fax

+33 142255797

E-mail:

info@inao.gouv.fr

| Name: | D.G.C.C.R.F. (Directorate-General for Competition, Consumer Affairs and Fraud Prevention) |
| --- | --- |
| Address: | 59 Bd V. Auriol |
| 75703 Paris Cedex 13 |
| FRANCE |

Name:

D.G.C.C.R.F. (Directorate-General for Competition, Consumer Affairs and Fraud Prevention)

Address:

59 Bd V. Auriol

75703 Paris Cedex 13

FRANCE

Tel.

+33 144871717

Fax

+33 144973037

4.8.   Labelling:

In addition to the regulatory information requirements applicable to all cheeses, the label for the cheese must bear the name of the registered designation of origin (Fourme de Montbrison) in characters at least two thirds the size of the largest characters on the label.

All cheeses which have a registered designation of origin must bear the words ‘Appellation d'Origine Contrôlée’ on the label.

It is forbidden to place any qualifier directly next to the registered designation of origin, with the exception of trademarks or brand names.

---