# C_2021489EN.01000701.xml

| 6.12.2021 | EN | Official Journal of the European Union | C 489/7 |
| --- | --- | --- | --- |

6.12.2021

EN

Official Journal of the European Union

C 489/7

---

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

(2021/C 489/05)

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

‘NOORD-HOLLANDSE GOUDA’

EU No: PDO-NL-0314-AM01 – 7 July 2021

PDO ( X) PGI ( )

1.   Name

‘Noord-Hollandse Gouda’

2.   Member state or Third Country

The Netherlands

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

‘Noord-Hollandse Gouda’ is a cheese of the Gouda type (cylindrical or block shape with a weight from 2,5 to 30 kg). The specific characteristics are:

| — | taste: aromatic, pleasant, melts in the mouth, mild to sharp depending on its age. ‘Noord-Hollandse Gouda’ is less salty than other Gouda cheeses. |
| --- | --- |

—

taste: aromatic, pleasant, melts in the mouth, mild to sharp depending on its age. ‘Noord-Hollandse Gouda’ is less salty than other Gouda cheeses.

| — | cross-section: after slicing the cheese, eye formation is visible but may not be evenly distributed. |
| --- | --- |

—

cross-section: after slicing the cheese, eye formation is visible but may not be evenly distributed.

| — | rind: the rind of the cheese is closed and smooth and shows no visible mould growth. In particular the ease of keeping is one of the cheese’s most striking characteristics. |
| --- | --- |

—

rind: the rind of the cheese is closed and smooth and shows no visible mould growth. In particular the ease of keeping is one of the cheese’s most striking characteristics.

| — | consistency: the cheese ‘fills’ the borer and, once a certain resistance has been overcome, is very pliable. The cheese has traditionally been termed a ‘soft dairy product’ because of this typical quality. |
| --- | --- |

—

consistency: the cheese ‘fills’ the borer and, once a certain resistance has been overcome, is very pliable. The cheese has traditionally been termed a ‘soft dairy product’ because of this typical quality.

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

The dairy cattle’s grass-rich fodder from the North Holland pasture region is extremely important for the quality of ‘Noord-Hollandse Gouda’. The percentage of roughage such as grass and silage from the production area is at least 50 % of the total dry matter fed annually to the lactating cows. A complete fodder consisting only of raw materials from the geographical area is not possible because the cattle need feed concentrate in their fodder as well as roughage. Feed concentrate is scarce or unavailable in the geographical area. In the winter, feed from the geographical area is available in the form of silage. In years with poor grass growing conditions, for instance, it can be necessary to include a portion of roughage from outside the region. For this reason a minimum value of 50 % is adhered to.

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

‘Noord-Hollandse Gouda’ is prepared only from milk produced in the province of North Holland.

Within 12 hours of its arrival at the cheese factory, the milk is heat treated for a maximum of 30 seconds at 65 °C or the equivalent and subsequently processed into cheese milk. The milk is standardised for this purpose on the basis of fat content, as a result of which the final cheese achieves between 48 % and 52 % fat content in dry matter. The cheese milk is pasteurised at a temperature of at least 72 °C for at least 15 seconds (or the equivalent). The milk is curdled using calf or microbial rennet at a temperature of between 31 and 34 °C. The separation and coagulation of the milk proteins that occurs during this process is typical of ‘Noord-Hollandse Gouda’. No productive organisms, including microorganisms, created through recombinant DNA technology may be used to make the rennet. Rennet produced through genetic modification is therefore precluded.

For acidification a mixed culture of starter bacteria is used that belong to the group of LD starter cultures, Lactococcus lactis ssp. lactis and/or Lactococcus lactis ssp. cremoris, Leuconostoc spp. and/or Lactococcus lactis ssp. lactis biovar. diacetylactis.

The curds created through coagulation are separated from the whey and processed and washed such that a mild flavour is obtained rather than a sour one (pH at 14 days is greater than 5,25). The curds are pressed into the correct shape and desired weight in vats. The resultant cheese is immersed in a brine bath until it obtains a salt content in dry matter that, on average, is less than 3,3 %. The maximum salt content in dry matter is 3,6 %.

‘Noord-Hollandse Gouda’ is naturally ripened at a minimum temperature of 14 °C for a minimum of 4 weeks and a maximum of 18 months.

The production of the milk, the processing and the entire initial preparation of the cheese takes place in the geographical area, as has traditionally been customary.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

‘Noord-Hollandse Gouda’ may be cut, pre-packaged and aged either within or outside North Holland, provided that the subsequent processer uses a comprehensive administrative monitoring system ensuring that the cut ‘Noord-Hollandse Gouda’ can be traced by means of the unique combination of numbers and letters in the mark and that the consumer can be sure of its origin.

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

Each ‘Noord-Hollandse Gouda’ cheese is given a casein mark before the curd is pressed. In addition to the name ‘Noord-Hollandse Gouda’, this mark contains a unique combination of letters and ascending numbers, either alphanumerically, digitally or digital-graphically.

If flexible labels are used, they must prominently indicate the name ‘Noord-Hollandse Gouda’ in combination with the obligatory EU PDO logo.

If the cheese is sold cut and pre-packaged, then the product name ‘Noord-Hollandse Gouda’ in combination with the obligatory EU PDO logo must be indicated on the pre-packaging.

4.   Concise definition of the geographical area

The geographical area concerned by the application is the Dutch province of North Holland.

5.   Link with the geographical area

The specific characteristics of ‘Noord-Hollandse Gouda’, in particular the pleasant flavour, the characteristic dry rind formation and the unique consistency, are the result of a combination of the composition of the milk in the North Holland pasture region and the recipe used to prepare the ‘Noord-Hollandse Gouda’. Due to its specific characteristics, ‘Noord-Hollandse Gouda’ shows a difference in quality for which consumers are prepared to pay a higher price.

Reference to publication of the product specification

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

Beschermde Oorsprongsbenaming (BOB) Noord-Hollandse Gouda (rvo.nl)

---

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

---