# C_2021439EN.01001901.xml

| 29.10.2021 | EN | Official Journal of the European Union | C 439/19 |
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29.10.2021

EN

Official Journal of the European Union

C 439/19

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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 439/09)

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

‘Raschera’

EU No: PDO-IT-0023-AM02 – 23 September 2020

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

| Consorzio Tutela Formaggio Raschera DOP |
| --- |
| Via Mondovì Piazza 1/d |
| 12080 Vicoforte (CN) |
| ITALIA |
| Email: info@raschera.com |

Consorzio Tutela Formaggio Raschera DOP

Via Mondovì Piazza 1/d

12080 Vicoforte (CN)

ITALIA

Email: info@raschera.com

The Consorzio Tutela Formaggio Raschera DOP [‘Raschera’ PDO Cheese Protection Association] is made up of ‘Raschera’ cheese producers and is entitled to submit an amendment application pursuant to 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 |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
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☒

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☐ | Link |
| --- | --- |

☐

Link

| ☐ | Labelling |
| --- | --- |

☐

Labelling

| ☒ | Other: Redefinition of the ‘di Alpeggio’ [‘from mountain pastures’] product type; bringing the link into line with the amendment concerning rennet |
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☒

Other: Redefinition of the ‘di Alpeggio’ [‘from mountain pastures’] product type; bringing the link into line with the amendment concerning rennet

4.   Type of amendment(s)

| ☒ | 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 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. |
| --- | --- |

☐

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)

Description of product

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

The following sentence has been added to the description of the paste of the cheese:

‘sometimes with delicate natural veining near the rind’.

While this characteristic is present only in some cases, it is a typical feature of the product that is much appreciated by consumers as it is considered to be a sign of quality. Nevertheless, it has often caused the control body to deem cheese non-compliant. It has therefore been decided to explicitly include this characteristic in the description of the paste.

Geographical area

Geographical area

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

The municipality of Villafranca Piemonte in the province of Turin has been added.

There are historical reasons for including the municipality of Villafranca Piemonte. The geographical location of this municipality is such that it borders almost all the municipalities in the province of Cuneo. This contiguity has always meant that its production conditions are the same as those in the geographical area of ‘Raschera’.

Method of production

Method of production

| — | Amendment to Article 5 of the product specification and point 3.3 of the single document – type of rennet |
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Amendment to Article 5 of the product specification and point 3.3 of the single document – type of rennet

Current version:

‘The milk must be coagulated at a temperature of between around 27 °C and 36 °C with liquid animal rennet.’

New version:

‘The milk must be coagulated at a temperature of between 27 °C and 38 °C.

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

Non-animal coagulants may be used.’

The increase in the coagulation temperature is explained by the fact that, in order to work best, current cheesemaking techniques such as the addition of starter cultures require higher temperatures.

The amendment to the characteristics of the rennet is explained by the fact that years of experience have shown producers that using rennet with at least 80 % chymosin produces cheese of a higher quality, with this quality being retained for a longer period, than cheese produced with rennet with a lower chymosin percentage.

Moreover, the option of using non-animal rennet has been included so as to be able to meet increasing consumer demand for this type of product.

| — | Amendment to Article 5 of the product specification and point 3.4 of the single document (steps in production that must take place in the area) – salting methods |
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Amendment to Article 5 of the product specification and point 3.4 of the single document (steps in production that must take place in the area) – salting methods

Current version:

‘The cheese must be dry salted. This normally takes place twice and may be preceded by salting in brine.’

New version:

‘The cheese is salted in brine and/or dry salted.’

This amendment is backed up by a study that analysed the results obtained from research performed by carrying out salting as per the existing product specification and salting in brine. This study shows that ‘Raschera’ produced using the two different salting methods has the same characteristics. It has thus been decided to give producers a free choice of which type of salting to carry out.

| — | Amendment to Article 5 of the product specification – ripening of ‘Raschera’ |
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Amendment to Article 5 of the product specification – ripening of ‘Raschera’

This amendment allows producers to use the wording ‘Oltre quattro mesi’ [‘More than four months’] on labels.

The following text has thus been added:

‘Cheese that has been ripened for at least 120 days may feature the wording “Oltre quattro mesi” on a strip that can be applied to the paper label.’

This wording will allow ‘Raschera’ that has been ripened for more than four months to be identified more accurately and make it immediately recognisable for consumers.

Other

Other

| — | Amendment to Article 3 of the product specification and point 3.3 of the single document – definition of ‘Raschera d’Alpeggio’ |
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Amendment to Article 3 of the product specification and point 3.3 of the single document – definition of ‘Raschera d’Alpeggio’

This amendment does not change the production area but rather brings the ‘di Alpeggio’ product type into line with the Piedmont Region’s rules.

Current version:

‘The production and ripening area comprises the province of Cuneo in its entirety. Round or square “Raschera” produced and ripened at an altitude higher than 900 m above sea level, using milk having the same origin, in the municipalities of Frabosa Soprana, Frabosa Sottana, Garessio (only the Valcasotto area), Magliano Alpi (only the part bordering the municipality of Ormea), Montaldo Mondovì, Ormea, Pamparato, Roburent and Roccaforte Mondovì, ripened anywhere in the administrative territory of those municipalities and produced from milk having the same origin, may bear the wording “di Alpeggio”.’

New version:

‘The milk production, cheesemaking and ripening area for “Raschera” PDO cheese comprises the province of Cuneo in its entirety and the municipality of Villafranca Piemonte in the province of Turin. Round or square “Raschera d’Alpeggio” PDO cheese is produced and ripened only in the municipalities of: Frabosa Soprana, Frabosa Sottana, Garessio (only the Valcasotto area), Magliano Alpi (only the part bordering the municipality of Ormea), Montaldo Mondovì, Ormea, Pamparato, Roburent and Roccaforte Mondovì. For this type of “Raschera”, the areas within the territory of the aforementioned municipalities at an altitude of more than 900 m above sea level are the only places from where the milk may originate and where the cheese may be ripened. The term “Raschera d’Alpeggio” is used for cheese produced by processing milk obtained from grass-fed animals during the period of migration to mountain pasture between 1 June and 15 October. Alongside grazing, the animals’ diet may be supplemented up to a maximum of 10 % of the dry matter ingested daily. For non-migratory mountain herds, “Raschera d’Alpeggio” is cheese produced by processing milk obtained from grass-fed animals reared on land situated at an altitude higher than 900 m above sea level, only in the aforementioned municipalities, in compliance with the requirements specified above concerning the period and the diet.’

In order to prevent confusion among consumers, the Piedmont Region has specified the conditions for using the wording ‘di Alpeggio’ on labelling. Accordingly, ‘Raschera’ producers have brought their product specification into line with those rules.

| — | Amendment to Article 6 of the product specification and point 5 of the single document |
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Amendment to Article 6 of the product specification and point 5 of the single document

This amendment brings the sentence on rennet into line with the amended rennet rule.

Current wording:

‘...the use of liquid animal rennet...’

New version:

‘...high quality of the rennet and coagulants used...’

This amendment ensures that the information on the link is consistent with the amendment requested in relation to the type of rennet that may be used.

In addition, where reference is made in the description of the link to the province of Cuneo, a reference to the municipality of Villafranca Piemonte in the province of Turin has been added.

This municipality has been added to the defined geographical area in order to render the link coherent.

SINGLE DOCUMENT

‘Raschera’

‘Raschera’

EU No: PDO-IT-0023-AM02 – 23 September 2020

EU No: PDO-IT-0023-AM02 – 23 September 2020

PDO (X) PGI ( )

PDO (X) PGI ( )

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

Name(s) [of PDO or PGI]

‘Raschera’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

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 of the product to which the name in (1) applies

‘Raschera’ is a full-fat or medium-fat pressed cheese made from cow’s milk (which may have undergone a sanitising process), possibly supplemented with small quantities of sheep’s and/or goat’s milk, sometimes partially skimmed by surface skimming and possibly inoculated with milk enzymes and/or natural starter cultures. It is used as a table cheese and has the following characteristics:

Shape: cylindrical with flat faces or quadrangular with flat faces.

Dimensions:

| — | round ‘Raschera’: diameter 30-40 cm, slightly convex edge of 6-9 cm; |
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round ‘Raschera’: diameter 30-40 cm, slightly convex edge of 6-9 cm;

| — | square ‘Raschera’: length of all sides 28-40 cm, irregular edge of 7-15 cm, |
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square ‘Raschera’: length of all sides 28-40 cm, irregular edge of 7-15 cm,

Weight:

| — | round ‘Raschera’: 5-9 kg; |
| --- | --- |

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round ‘Raschera’: 5-9 kg;

| — | square ‘Raschera’: 6-10 kg. |
| --- | --- |

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square ‘Raschera’: 6-10 kg.

Colour of the paste: white or ivory.

Rind: thin, grey and/or reddish sometimes with yellowish hints, springy, smooth and regular, sometimes with reddish blotches on the edges of the cheese that are accentuated with ripening, not edible.

Texture of the paste: rather firm and springy with very small eyes distributed sparsely and irregularly, sometimes with delicate natural veining near the rind.

Flavour: fine, delicate, having a distinct aroma, and moderately strong and full-flavoured if ripened.

Fat in dry matter: at least 32 %.

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

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

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

The cattle and, where relevant, sheep and/or goats must be fed mainly on green or conserved fodder or on hay fodder from meadows, pasture land or meadow-pasture land or hay from mixed-grass meadows, with the majority of this feed material coming from the defined geographical area.

If animal rennet is used it must contain at least 80 % chymosin. Non-animal coagulants may be used.

The term ‘Raschera d’Alpeggio’ is used for cheese produced by processing milk obtained from grass-fed animals during the period of migration to mountain pasture between 1 June and 15 October. Alongside grazing, the animals’ diet may be supplemented up to a maximum of 10 % of the dry matter ingested daily. For non-migratory mountain herds, ‘Raschera d’Alpeggio’ is cheese produced by processing milk obtained from grass-fed animals reared on land situated at an altitude higher than 900 m above sea level, only in the aforementioned municipalities, in compliance with the requirements specified above concerning the period and the diet.

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

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

The dairy herds whose milk is processed into ‘Raschera’ must be located within the defined geographical area.

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

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

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

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

The conformity mark is constituted by affixing, at the time of marketing, a paper label (25 cm in diameter for round cheeses, or with a 25 cm side for square cheeses, with a green halftone background for the normal cheese and a yellow halftone background for cheese using the term ‘d’Alpeggio’ [‘from mountain pastures’]) and a hot brand in the centre of one of the flat sides. The product may be marketed under the ‘Raschera’ protected designation of origin only after such marking and labelling.

Food glue may be used to affix the paper label.

The logo of ‘Raschera’ PDO cheese is a stylised letter ‘R’. For ‘Raschera d’Alpeggio’ the letter ‘a’ features inside the stylised ‘R’.

The logos are reproduced on brass plates for the branding equipment. An integral part of these logos is the three-digit identification number of the dairy or ripening facility which is placed under the ‘R’ or the ‘d’Alpeggio’ cheese ‘R’. The logo (without the identification number) also features on the paper labels and must be included with the authorisation reference for cheese sold in portions.

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The milk production, cheesemaking and ripening area for ‘Raschera’ PDO cheese comprises the province of Cuneo in its entirety and the municipality of Villafranca Piemonte in the province of Turin.

Round or square ‘Raschera d’Alpeggio’ PDO cheese is produced and ripened only in the municipalities of: Frabosa Soprana, Frabosa Sottana, Garessio (only the Valcasotto area), Magliano Alpi (only the part bordering the municipality of Ormea), Montaldo Mondovì, Ormea, Pamparato, Roburent and Roccaforte Mondovì. For this type of ‘Raschera’, the areas within the territory of the aforementioned municipalities at an altitude of more than 900 m above sea level are the only places from where the milk may originate and where the cheese may be ripened.

5.   Link with the geographical area

Link with the geographical area

Owing to their geographical location between the Ligurian Sea and the Po Valley, the pastures of the Maritime Alps have a rather rainy climate. This characteristic, together with the fact that the proximity to the sea makes temperatures appreciably milder, means that the vegetation is very rich and thus that these pastures are of great botanical interest owing to the variety of grasses present (more than a hundred endemic species). The richness and variety of these grasses means that the milk of the grazing animals also takes on typical characteristic flavours and aromas that are exclusive to this area. The foothill area and the Cuneo plain adjacent to it still feel this maritime influence which, together with the pedological characteristics of the alluvial plain, make the soil loose and naturally highly fertile, thus allowing the production of good, nutrient-rich grasses and hay. Similarly, the optimal solar exposure, which is already of the Mediterranean type, together with the continental-type temperature ranges made milder by the aforementioned maritime influence, make the silage and cereals used in rearing the livestock very nutritionally rich, leading to the production of excellent milk for cheesemaking. The province of Cuneo has always been characterised by these climate and soil characteristics, the long-standing cheesemaking expertise of the mountain herders and the cheesemakers in the many small and medium-sized dairies dotted throughout the Cuneo plain, and the knowledgeable consumers who seek out traditional products such as ‘Raschera’ cheese. The specific characteristics of ‘Raschera’ cheese are its thin, springy rind which is grey or grey-yellowish in colour and, particularly in the ‘d’Alpeggio’ type, occasionally takes on a reddish colour owing to the presence of certain moulds; the texture of the paste, which is rather firm and springy with very small eyes distributed sparsely and irregularly; the flavour which is fine and delicate with a distinct aroma (with notes of mountain grasses in the ‘d’Alpeggio’ type), and slightly strong and full-flavoured if the ripening period is longer. Last but not least, there is also its square shape which is supplanting the round variety (which accounts for less than 3 % of total output) and makes the cheese immediately recognisable to consumers.

The specific characteristics of the cheese derive from the high quality of the milk, which is collected only in the province of Cuneo and the municipality of Villafranca Piemonte in the province of Turin, the local processing techniques and the ripening in natural cave cellars or in climate-controlled stores which, by properly reproducing the humidity and temperature of natural caves, significantly influence the quality of the finished product.

The flavour of the cheese results from the high quality of the milk. Indeed, the milk used to produce ‘Raschera’ draws on the richness of the various grass species ingested by the animals, some of which are endemic to the local area.

The elements attributable to the processing techniques relate to the human factor in the area, namely the use of high quality rennet, which local producers have traditionally employed to coagulate the milk, and the long-standing skill of cheesemakers in working and breaking the curds. Indeed, the curds are worked carefully so as to ensure that they are broken down into granules the size of kernels of corn. Correctly carrying out this phase fosters the development, during ripening, of the springy texture and eyes of the paste.

Ripening takes place in natural cave cellars or in climate-controlled stores that properly reproduce the humidity and temperature of natural caves. These conditions have a significant influence on the development of moulds on the rind and on the thickness and springiness of the rind itself.

For more than a century, ‘Raschera’ cheese has been a traditional dairy product of the pastures around Mondovì, with production extending over time to the adjacent Cuneo plain owing to the fact that many herds would move to the plain in winter to eat the hay produced there. As a result of this tradition, and particularly in rural areas, people have always described a very high quality cheese as ‘a raschera’.

All of this has meant that ‘Raschera’ cheese is sought after on the market all year round and has won over consumers not only in Piedmont but across northern Italy.

Reference to publication of the product specification

Reference to publication of the product specification

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

The full text of the product specification is available on the following website: 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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