# C_2021507EN.01001801.xml

| 16.12.2021 | EN | Official Journal of the European Union | C 507/18 |
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16.12.2021

EN

Official Journal of the European Union

C 507/18

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Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2021/C 507/09)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

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

‘Bra’

EU No: PDO-IT-0002-AM03 – 7 September 2020

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio Tutela Formaggio Bra DOP, Corso Dante 51, c/o Confindustria, 12100 Cuneo, tel. 0171 455455, Email: info@consorziobra.com

The Consorzio Tutela Formaggio Bra DOP, made up of ‘Bra’ cheese producers, is authorised to submit an amendment application under Article 13(1) of Decree No 12511 of the Ministry of Agricultural, Food and Forestry Policy of 14 October 2013.

2.   Member state or Third Country

Italy

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

| ☐ | Name of product |
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☐

Name of product

| ☒ | Product description |
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☒

Product description

| ☐ | Geographical area |
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☐

Geographical area

| ☐ | Proof of origin |
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☐

Proof of origin

| ☒ | Method of production |
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☒

Method of production

| ☐ | Link |
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☐

Link

| ☐ | Labelling |
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☐

Labelling

| ☒ | Other: Amended definition of ‘di Alpeggio’ [mountain pasture]. |
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☒

Other: Amended definition of ‘di Alpeggio’ [mountain pasture].

4.   Type of amendment

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

☐ Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Product description

Amendments to Article 2 of the product specification and point 3.2 of the single document

Current version:

‘Description: “Bra” is a fat or semi-fat pressed cheese made from cow’s milk; semi-skimmed milk may be used for “Bra d’Alpeggio” and “Bra Duro”. Sheep’s/goat’s milk may be added up to a maximum of 20 %.

The finished product must have the following characteristics:

Shape: cylindrical with flat sides.

Dimensions: 30-40 cm in diameter, slightly convex heel of 6-10 cm, with variations in the minimum and maximum values for both characteristics depending on the technical means of production.

Weight: from 6 to 9 kg.

The measurements and weights refer to the cheese after the minimum ripening period.

Rind: inedible, light grey, elastic, smooth and regular for “Bra Tenero”;

inedible, hard, firm, ranging from golden brown to dark grey, possibly coated with edible oils to prevent mould growth for “Bra Duro”.

Texture of the body of the cheese: moderately firm and elastic with just a few small eyes for “Bra Tenero”; with just a few small eyes for “Bra Duro”.

Colour of the body of the cheese: white or ivory for “Bra Tenero”; light straw-coloured to ochre for “Bra Duro”.

Taste: pleasantly aromatic, moderately full-flavoured for “Bra Tenero”, full of flavour for “Bra Duro”.

Fat content in the dry matter: minimum 32 %.’

This has been replaced by:

‘Description: “Bra” is a fat or semi-fat pressed cheese made from cow’s milk; semi-skimmed milk may be used for “Bra d’Alpeggio” and “Bra Duro”. Sheep’s/goat’s milk may be added up to a maximum of 20 %.

The finished product must have the following characteristics:

Shape: cylindrical with flat sides.

Dimensions: 30-40 cm in diameter, slightly convex heel of 6-10 cm, with variations in the minimum and maximum values for both characteristics depending on the technical means of production.

Weight: from 6 to 9 kg.

The measurements and weights refer to the cheese after the minimum ripening period.

Rind: inedible, light grey, elastic, smooth and regular for “Bra Tenero”;

Rind: firm, hard, of a dark beige colour, possibly treated with edible oils to prevent mould growth for “Bra Duro”;

Texture of the body of the cheese: moderately firm and elastic with just a few small eyes for “Bra Tenero”; with just a few small eyes for “Bra Duro”.

Colour of the body of the cheese: white or ivory for “Bra Tenero”; light straw-coloured to ochre for “Bra Duro”; in both types fine natural veins sometimes appear just below the rind.

Taste: pleasantly aromatic, moderately full-flavoured for “Bra Tenero”, full of flavour for “Bra Duro”.

Fat content in the dry matter: minimum 32 %.’

| — | There is a slight change in the description of the colour of the rind for the ‘Bra Duro’ type as the way the description was worded previously has led to some interpretation issues during checks. |
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There is a slight change in the description of the colour of the rind for the ‘Bra Duro’ type as the way the description was worded previously has led to some interpretation issues during checks.

| — | The rind of ‘Bra Duro’ was described as inedible due to an error; this only applies to the rind of ‘Bra Tenero’. To correct this, the word ‘inedible’ has been deleted at the end of the description of the rind of ‘Bra Duro’. |
| --- | --- |

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The rind of ‘Bra Duro’ was described as inedible due to an error; this only applies to the rind of ‘Bra Tenero’. To correct this, the word ‘inedible’ has been deleted at the end of the description of the rind of ‘Bra Duro’.

| — | In the description of the colour of cheese, the following has been added with respect to both ‘Bra Tenero’ and ‘Bra Duro’: ‘in both types fine natural veins sometimes appear just below the rind’. This characteristic, although it appears only occasionally, is a typical feature much appreciated by consumers as it is considered to make the cheese more noble, yet the inspection body has often recorded it as an indication of failure to comply with the product specification. It has therefore been decided to explicitly include this characteristic in the description of the cheese. |
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In the description of the colour of cheese, the following has been added with respect to both ‘Bra Tenero’ and ‘Bra Duro’: ‘in both types fine natural veins sometimes appear just below the rind’. This characteristic, although it appears only occasionally, is a typical feature much appreciated by consumers as it is considered to make the cheese more noble, yet the inspection body has often recorded it as an indication of failure to comply with the product specification. It has therefore been decided to explicitly include this characteristic in the description of the cheese.

Method of production

Amendment to Article 5 of the product specification point 3.3 of the single document regarding the type of rennet to be used

Current version:

‘Curdling takes place at a temperature of between 27 °C and 38 °C using liquid calf rennet.’

This has been replaced by:

‘Curdling takes place at a temperature of between 27 °C and 38 °C.

If animal rennet is used it must contain at least 80 % chymosin.

Non-animal coagulant may be used.’

Over the years the producers have established that using rennet with at least 80 % chymosin produces a higher-quality cheese, which also keeps well, than if rennet with less chymosin is used. Moreover, the option of using non-animal rennet has been included to be able to respond to increasing consumer demand for this type of product.

Amendment to Article 5 of the product specification regarding the size of the curd particles

| — | The amendment concerns the size of the curd particles after the second cutting when producing ‘Bra Duro’. |
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The amendment concerns the size of the curd particles after the second cutting when producing ‘Bra Duro’.

Current version:

‘After the second cutting the curd particles are of maize-kernel size for “Bra Tenero” and of rice-grain size for “Bra Duro”.’

This has been replaced by:

‘After the second cutting, the curd particles are, on average, of maize-kernel size for “Bra Tenero” and of paddy-rice-grain size for “Bra Duro”.’

This amendment was necessary in order to overcome some disputes in the control phase. Over the years, the inspectors in charge of the control have found that the size of the caseous granules obtained in the second break of the curd relative to the ‘Bra Duro’ is more appropriate to speak of grain of paddy rice.

Amendment to Article 5 of the product specification regarding the ripening of ‘Bra Duro’

| — | The amendment allows producers to use the word ‘Stravecchio’ [extra mature] for ‘Bra Duro’ ripened for more than a year. |
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The amendment allows producers to use the word ‘Stravecchio’ [extra mature] for ‘Bra Duro’ ripened for more than a year.

The following text has been added:

‘“Bra Duro” ripened for more than a year may bear the indication “Bra Duro DOP Stravecchio” on a band affixed to the paper label.’

This will allow a more accurate labelling of ‘Bra Duro’ ripened for more than a year, making it easily recognisable to consumers.

Amendment to Article 5 of the product specification regarding the ripening temperature for ‘Bra Duro’

| — | The amendment increases the temperature at which ‘Bra Duro’ is ripened. |
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The amendment increases the temperature at which ‘Bra Duro’ is ripened.

Current version:

‘The cheese is ripened in a suitable environment, at a maximum temperature of 15 °C and a maximum humidity of 95 %.’

This has been replaced by:

‘The cheese is ripened in a suitable environment, at a maximum temperature of 15 °C for “Bra Tenero” and 18 °C for “Bra Duro”, and at a maximum humidity of 95 % for both types.’

Thanks to improvements in milk hygiene in recent years, ‘Bra Duro’ can be ripened at 18 °C. This allows better deacidification, giving the cheese a milder taste even when it is ripened for more than 12 months.

Other

Amendment to Article 3 of the product specification and point 4 of the single document

| — | The amendment does not affect the production area but aligns the definition of alpeggio (mountain pasture) with regulations of the Piedmont Region. |
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The amendment does not affect the production area but aligns the definition of alpeggio (mountain pasture) with regulations of the Piedmont Region.

Current version:

‘The milk production and cheesemaking and ripening area consists of the entire Province of Cuneo and the municipality of Villafranca Piemonte in the Province of Turin.

“Bra Tenero” and “Bra Duro” may bear the indication “di Alpeggio” if produced and ripened in the mountain municipalities of Brondello, Castellar, Crissolo, Gambasca, Martiniana Po, Oncino, Ostana, Paesana, Pagno, Rifreddo, Sanfront, Bellino, Brossasco, Casteldelfino, Frassino, Isasca, Melle, Piasco, Pontechianale, Rossana, Sampeyre, Valmala, Venasca, Acceglio, Canosio, Cartignano, Celle Macra, Dronero, Elva, Macra, Marmora, Prazzo, Roccabruna, S. Damiano Macra, Stroppo, Villar S. Costanzo, Bernezzo, Castelmagno, Cervasca, Montemale, Monterosso Grana, Pradleves, Valgrana, Cignolo, Aisone, Argentera, Demonte, Gaiola, Moiola, Pietraporzio, Rittana, Roccasparvera, Sambuco, Valloriate, Vinadio, Chiusa Pesio, Entracque, Limone Piemonte, Roaschia, Robilante, Roccavione, Valdieri, Vernante, Briaglia, Frabosa Soprana, Frabosa Sottana, Monasterolo Casotto, Monastero di Vasco, Montaldo Mondovì, Pamparato, Roburent, Roccaforte Mondovì, S. Michele Mondovì, Torre Mondovì, Vicoforte Alto, Bagnasco, Battifollo, Briga Alta, Caprauna, Castelnuovo Ceva, Garessio, Lisio, Mombasiglio, Montezemolo, Nucetto, Ormea, Perlo, Priero, Priola, Sale S. Giovanni, Scagnello and Viola, and in parts of the following municipalities – classified as mountain municipalities by Law No 991 of 25 July 1952, as amended: Barge, Bagnolo Piemonte, Envie, Revello, Costigliole Saluzzo, Verzuolo, Busca, Caraglio, Borgo S. Dalmazzo, Boves, Peveragno, Villanova Mondovì, Ceva, Lesegno, Pianfei and Magliano Alpi, for the part bordering on the municipality of Ormea.’

This has been replaced by:

‘The milk production and cheesemaking and ripening area consists of the entire Province of Cuneo and the municipality of Villafranca Piemonte in the Province of Turin. “Bra Tenero d’Alpeggio” and “Bra Duro d’Alpeggio” are cheeses produced by processing milk from cows grazing on mountain pasture during the migration period from 1 June to 15 October. To supplement grazing, the cows may be fed food supplements accounting for up to 10 % of the dry matter in their daily feed. In the case of stable mountain farms, “Bra Tenero d’Alpeggio” and “Bra Duro d’Alpeggio” are cheeses produced by processing milk from animals grazing on pasture at altitudes above 900 metres, in accordance with the above dates and feed requirements.’

The amendment is justified by the need to bring ‘Bra Tenero d’Alpeggio’ and ‘Bra Duro d’Alpeggio’ into line with the Piedmont Region’s legislation on this type of product, as uniform rules on the use of the words ‘d’Alpeggio’ have been adopted for the whole region.

SINGLE DOCUMENT

‘Bra’

EU No: PDO-IT-0002-AM03 – 7 September 2020

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Bra’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.3 – Cheeses

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

Description: ‘Bra’ is a fat or semi-fat pressed cheese made from cow’s milk; semi-skimmed milk may be used for ‘Bra d’Alpeggio’ and ‘Bra Duro’. Sheep’s/goat’s milk may be added up to a maximum of 20 %.

The finished product must have the following characteristics:

Shape: cylindrical with flat sides.

Dimensions: 30-40 cm in diameter, slightly convex heel of 6-10 cm, with variations in the minimum and maximum values for both characteristics depending on the technical means of production.

Weight: from 6 to 9 kg.

The measurements and weights refer to the cheese after the minimum ripening period.

Rind: inedible, light grey, elastic, smooth and regular for ‘Bra Tenero’;

Rind: firm, hard, of a dark beige colour, possibly treated with edible oils to prevent mould growth for ‘Bra Duro’.

Texture of the body of the cheese: moderately firm and elastic with just a few small eyes for ‘Bra Tenero’; with just a few small eyes for ‘Bra Duro’.

Colour of the body of the cheese: white or ivory for ‘Bra Tenero’; light straw-coloured to ochre for ‘Bra Duro’; in both types fine natural veins sometimes appear just below the rind.

Taste: pleasantly aromatic, moderately full-flavoured for ‘Bra Tenero’, full of flavour for ‘Bra Duro’.

Fat content in the dry matter: minimum 32 %.

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

Most of the dairy animals’ (cows, possibly sheep or goats) basic diet must be green and/or preserved fodder, or hay fodder supplemented with appropriate feedingstuffs. More than 50 % (by weight) of this fodder must come from the production areas.

Cow’s milk, possibly with the addition of small amounts (maximum 20 %) of sheep’s and/or goat’s milk, possibly semi-skimmed for ‘Bra Duro’. The milk used may be semi-skimmed for both ‘Bra Tenero di Alpeggio’ and ‘Bra Duro di Alpeggio’.

Curdling takes place at a temperature of between 27 °C and 38 °C. If animal rennet is used it must contain at least 80 % chymosin. Non-animal coagulant may be used.

‘Bra Tenero d’Alpeggio’ and ‘Bra Duro d’Alpeggio’ are cheeses produced by processing milk from cows grazing on mountain pasture during the migration period from 1 June to 15 October. To supplement grazing, the cows may be fed food supplements accounting for up to 10 % of the dry matter in their daily feed. In the case of stable mountain farms, ‘Bra Tenero d’Alpeggio’ and ‘Bra Duro d’Alpeggio’ are cheeses produced by processing milk from animals grazing on pasture at altitudes above 900 metres, in accordance with the above dates and feed requirements.

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

The animals whose milk is used to produce ‘Bra’ cheese must be reared within the defined geographical area.

The milk must be produced and the cheese processed and ripened within the defined geographical area.

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

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

After the cheese is moulded, special bands are used to stamp it with the origin markings, featuring the stylised letter B, the type (‘Duro’ or ‘Tenero’) and the producer’s code consisting of the abbreviation of the province and a two-digit number.

The conformity mark appears on a round paper label, 20-28 cm in diameter, on a straw-yellow halftone background for normal production and on a green halftone background for ‘Bra d’Alpeggio’, and on the markings stamped on the heel.

The conformity mark consists of a paper label bearing the words ‘Bra Tenero’ or ‘Bra Duro’, ‘Bra Tenero d’Alpeggio’ or ‘Bra Duro d’Alpeggio’, as well as the characteristic logo of a little man with moustache and hat carrying a cheese from which a piece has already been cut out.

The logo for ‘Bra’ PDO cheese is red for ‘Bra’, ‘Bra Tenero’ and ‘Bra Tenero d’Alpeggio’, and brown for ‘Bra Duro’ and ‘Bra Duro d’Alpeggio’. The EU logo must appear alongside this logo.

The product may be marketed with the ‘Bra’ Protected Designation of Origin only after such marking and labelling.

Edible glue may be used to affix the paper label. The same logo must appear on cheese sold in portions.

The possible variants of the logo are therefore as follows:

Image 1

As well as whole, the cheese may be sold in portions, whether cut for sale or pre-packed. ‘Bra Duro’ may also be sold in pre-packed grated form. In these cases the logos may be reproduced in black and white. Cutting, pre-packing and grating may take place outside the geographical production area.

4.   Concise definition of the geographical area

The milk production and cheesemaking and ripening area consists of the entire Province of Cuneo and the municipality of Villafranca Piemonte in the Province of Turin.

5.   Link with the geographical area

The geographical area of production, between the Maritime and Cottian Alps which surround the Province of Cuneo from south to west, contained to the east by the high hills of the Langhe and Roero, is characterised by good fodder production, by the large quantities of milk available and by climatic conditions that are particularly suitable for the feeding and raising of dairy cattle breeds. The animals bred and the fodder crops grown there are in excellent health as there is hardly any fog in winter or mugginess in summer. Cuneo Province is also characterised by colder and drier winters and relatively cool summers compared to the more easterly parts of the Po Valley. Thanks to these environmental factors, ideal conditions for producing ‘Bra’ cheese developed in the production area.

Breezes from the mountains located in the area, which blow in different directions in the morning and at night, result in low humidity, the best conditions for ripening cheeses.

The area, on the slopes of the Alps and the hills, is a fertile plateau crossed by the rivers Po and Tanaro and by many tributaries converging in a fan shape.

‘Bra’ is a pressed cheese that, in both its soft (‘Tenero’) and hard (‘Duro’) versions, is an important part of the diet and traditions of those who produce and consume it. Despite its alpine origins, for over a century the cheese has also known in the plains for its high nutritional and cultural value, thanks to the cheese-making know-how of the mountain farmers who would come down into the valleys at the end of summer. The processing, moulding and pressing of the cheese are particularly important steps in its production.

The cheese is recognisable by its rind, light-coloured and elastic for ‘Bra Tenero’ and browner, firm and in some cases oiled for ‘Bra Duro’. When sliced, the cheese gives off a special aroma. ‘Bra Tenero’ has a delicate and inviting aroma and a remarkably mild flavour, while ‘Bra Duro’ has a fuller, stronger aroma with sweet and salty notes. It is used in salads and baked dishes which bring out these special qualities. Grated ‘Bra Duro’ can be used in many ways in the kitchen.

The cheese owes its particular characteristics to the interplay between soil and climate conditions and certain aspects of its production. Over the centuries, a selection of exceptional local microflora has been established, which brings out the cheese’s specific characteristics during ripening, making ‘Bra’ unique and recognisable among pressed cheeses.

‘Bra’ cheese is a key part of the history and culture of Cuneo Province. The town of Bra, as the main historical market for the product, has given its name to the cheese. It is a cheese that has kept its characteristic aroma and flavour over time. These product characteristics can be attributed to the geographical production area where they were developed and passed down. Moreover, the soft and hard versions of the cheese are the result of the cheesemakers’ ability to bring out distinctive flavours depending on the different techniques and ripening times used, albeit based on a similar method. The body of the cheese is compact but never dry, meaning it can also be grated.

Reference to publication of the product specification

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

The full text of the product specification can be consulted at http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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

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