# Official Journal C 70/2016

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 70 |
| | |
| English edition | Information and Notices | Volume 5924 February 2016 |

ISSN 1977-091X

Official Journal

of the European Union

C 70

English edition

Information and Notices

Volume 5924 February 2016

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| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 070/01 | Non-opposition to a notified concentration (Case M.7886 — Postfinance/SIX Group/SIX Paynet) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 070/01

Non-opposition to a notified concentration (Case M.7886 — Postfinance/SIX Group/SIX Paynet) (
  1
  )

1

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 070/02 | Euro exchange rates | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 070/02

Euro exchange rates

2

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2016/C 070/03 | Publication of an application 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 | 3 |
| 2016/C 070/04 | Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 | 7 |

V   Announcements

OTHER ACTS

European Commission

2016/C 070/03

Publication of an application 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

3

2016/C 070/04

Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

7

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

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(1)   Text with EEA relevance

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 24.2.2016 | EN | Official Journal of the European Union | C 70/1 |
| --- | --- | --- | --- |

24.2.2016

EN

Official Journal of the European Union

C 70/1

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Non-opposition to a notified concentration

(Case M.7886 — Postfinance/SIX Group/SIX Paynet)

(Text with EEA relevance)

(2016/C 70/01)

On 18 February 2016, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in the German language 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/homepage.html?locale=en) under document number 32016M7886. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32016M7886. EUR-Lex is the online access to European law.

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(1)  OJ L 24, 29.1.2004, p. 1.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 24.2.2016 | EN | Official Journal of the European Union | C 70/2 |
| --- | --- | --- | --- |

24.2.2016

EN

Official Journal of the European Union

C 70/2

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Euro exchange rates (1)

23 February 2016

(2016/C 70/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1002 |
| JPY | Japanese yen | 123,12 |
| DKK | Danish krone | 7,4618 |
| GBP | Pound sterling | 0,77985 |
| SEK | Swedish krona | 9,3510 |
| CHF | Swiss franc | 1,0921 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,4590 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,028 |
| HUF | Hungarian forint | 307,63 |
| PLN | Polish zloty | 4,3668 |
| RON | Romanian leu | 4,4648 |
| TRY | Turkish lira | 3,2298 |
| AUD | Australian dollar | 1,5202 |
| CAD | Canadian dollar | 1,5116 |
| HKD | Hong Kong dollar | 8,5480 |
| NZD | New Zealand dollar | 1,6452 |
| SGD | Singapore dollar | 1,5484 |
| KRW | South Korean won | 1 353,46 |
| ZAR | South African rand | 16,6401 |
| CNY | Chinese yuan renminbi | 7,1814 |
| HRK | Croatian kuna | 7,6260 |
| IDR | Indonesian rupiah | 14 736,51 |
| MYR | Malaysian ringgit | 4,6346 |
| PHP | Philippine peso | 52,397 |
| RUB | Russian rouble | 82,7990 |
| THB | Thai baht | 39,321 |
| BRL | Brazilian real | 4,3570 |
| MXN | Mexican peso | 19,8974 |
| INR | Indian rupee | 75,4059 |

Currency

Exchange rate

USD

US dollar

1,1002

JPY

Japanese yen

123,12

DKK

Danish krone

7,4618

GBP

Pound sterling

0,77985

SEK

Swedish krona

9,3510

CHF

Swiss franc

1,0921

ISK

Iceland króna

NOK

Norwegian krone

9,4590

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,028

HUF

Hungarian forint

307,63

PLN

Polish zloty

4,3668

RON

Romanian leu

4,4648

TRY

Turkish lira

3,2298

AUD

Australian dollar

1,5202

CAD

Canadian dollar

1,5116

HKD

Hong Kong dollar

8,5480

NZD

New Zealand dollar

1,6452

SGD

Singapore dollar

1,5484

KRW

South Korean won

1 353,46

ZAR

South African rand

16,6401

CNY

Chinese yuan renminbi

7,1814

HRK

Croatian kuna

7,6260

IDR

Indonesian rupiah

14 736,51

MYR

Malaysian ringgit

4,6346

PHP

Philippine peso

52,397

RUB

Russian rouble

82,7990

THB

Thai baht

39,321

BRL

Brazilian real

4,3570

MXN

Mexican peso

19,8974

INR

Indian rupee

75,4059

---

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

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V Announcements

OTHER ACTS

European Commission

| 24.2.2016 | EN | Official Journal of the European Union | C 70/3 |
| --- | --- | --- | --- |

24.2.2016

EN

Official Journal of the European Union

C 70/3

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Publication of an application 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

(2016/C 70/03)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘CONWY MUSSELS’

EU No: UK-PDO-0005-01304 — 27.1.2015

PGI ( ) PDO ( X )

1.   Name(s)

‘Conwy Mussels’

2.   Member State or Third Country

Member State or Third Country

United Kingdom

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.7: Fresh fish, molluscs and crustaceans and products derived there from

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

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

‘Conwy Mussels’ is the name used to describe the common mussel or Mytilus Edulis which grow naturally from the mussel seed beds in the Conwy Estuary in North Wales. The ‘Conwy Mussel’ is a wild mussel and not a farmed mussel and is harvested in the designated area using the traditional method of hand raking during the mussel fishing season which is from 1 September to 30 April.

Mytilus Edulis

‘Conwy Mussels’ have a dark hard black or brownish shell which are oval in shape and pointed at one end, they usually have a smooth exterior or have barnacles attached to them depending on the area where they have been raked from. For example in some locations on the river bed the mussels are encased in mud which prohibits the barnacles from attaching themselves, however those which are located on a sandy or rocky part of the estuary are often found with barnacles as they can attach to the shell of the mussel with relative ease.

The mussels can range in size from 4,5 to 10 cm long. By an agreement of the Conwy Mussel Development Group all ‘Conwy Mussels’ are harvested at a minimum of 4,5 cm long at which time they would be at least 2 years of age (rope grown and dredged mussels are harvested younger).

‘Conwy Mussels’ are large, fleshy and meaty with a high meat content and high meat to shell ratio. ‘Conwy Mussels’ are succulent and juicy, well known for their chewy fleshy texture and rich salty taste. Freshly caught ‘Conwy Mussels’ should be odour free.

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)

—

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

‘Conwy Mussels’ must grow and be harvested using the ancient Welsh tradition of hand raking during the mussel fishing season in the designated areas of the Conwy Estuary. The mussel fishing season is from 1 September to 30 April.

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

All ‘Conwy Mussels’ must be purified according to EU Regulations. All bags of Conwy Mussels are kept chilled at a temperature of 1-5 degrees centigrade at the purification unit until they are sold. The shelf life for Conwy Mussels is 5 days.

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

—

4.   Concise definition of the geographical area

Concise definition of the geographical area

The designated area applies to the area in which it is authorised that ‘Conwy Mussels’ can be removed. This authorisation applies to the part of Conwy Bay and Estuary which lies below the high water mark of Spring tides and which is enclosed by lines drawn between the points A B and C set out below and the position of the railway bridge as of today over the Conwy River (grid reference N 53 Degrees' 280,278 W 003 Degrees' 823,611) plus the Conwy Quay

| | Latitude | Longitude |
| --- | --- | --- |
| A | 53 20,341′N | 003 52,790′W |
| B | 53 17,461′N | 003 54,949′W |
| C | 53 16,672′N | 003 53,760′W |

Latitude

Longitude

A

53 20,341′N

003 52,790′W

B

53 17,461′N

003 54,949′W

C

53 16,672′N

003 53,760′W

5.   Link with the geographical area

Link with the geographical area

The PDO application for ‘Conwy Mussels’ is based upon the attributes of a unique product whose specific characteristics are:

| 1. | Linked to the Conwy Estuary and the unique environment in which the ‘Conwy Mussel’ grows and spends all its life before being harvested |
| --- | --- |

1.

Linked to the Conwy Estuary and the unique environment in which the ‘Conwy Mussel’ grows and spends all its life before being harvested

| 2. | Attributed to the traditional method of hand raking which is a traditional method of mussel fishing only located within the designated area and is a skill that has been passed down through generations. |
| --- | --- |

2.

Attributed to the traditional method of hand raking which is a traditional method of mussel fishing only located within the designated area and is a skill that has been passed down through generations.

‘Conwy Mussels’ are wild mussels grown from natural seed beds located in the Conwy Estuary. The estuary provides a unique natural habitat for ‘Conwy Mussels’ and it is in this designated area where the ‘Conwy Mussel’ grows and spends all its life before being harvested. The production and mix of plankton on which the mussel feeds, is dependent upon climatic conditions nutrients, biology and mineral content of the Conwy Estuary. Mussels are filter feeders, they feed on microscopic plankton present in the water. It is not that there is a greater amount of plankton in the Conwy Estuary than elsewhere but that there are specific factors provided by the mussel beds being located within the Conwy Estuary which favours the supply of the available food source to the ‘Conwy Mussel’:

| — | Estuaries are known to have a high level of nutrients (from the fresh water) and therefore greater plankton productivity. |
| --- | --- |

—

Estuaries are known to have a high level of nutrients (from the fresh water) and therefore greater plankton productivity.

| — | The Conwy Estuary is deep. Although the depth of the estuary will vary with the tide, the depth of the estuary provides a large volume of water which provides a readily available source of plankton on which the ‘Conwy Mussel’ can feed. |
| --- | --- |

—

The Conwy Estuary is deep. Although the depth of the estuary will vary with the tide, the depth of the estuary provides a large volume of water which provides a readily available source of plankton on which the ‘Conwy Mussel’ can feed.

| — | The deep waters of the Conwy Estuary keeps the body of water generally cooler than shallower water and the sea keeps the estuary waters cooler than the river water higher up the valley. Plankton generally favour cooler waters. |
| --- | --- |

—

The deep waters of the Conwy Estuary keeps the body of water generally cooler than shallower water and the sea keeps the estuary waters cooler than the river water higher up the valley. Plankton generally favour cooler waters.

| — | The ‘Conwy Mussel’ is always submerged and is never exposed. It therefore has a continuous food supply and can feed ‘round the clock’ |
| --- | --- |

—

The ‘Conwy Mussel’ is always submerged and is never exposed. It therefore has a continuous food supply and can feed ‘round the clock’

| — | The ‘Conwy Mussel’ beds are naturally forming and are located where there is a natural mix of high quality salt and fresh river water which encourages different plankton populations. |
| --- | --- |

—

The ‘Conwy Mussel’ beds are naturally forming and are located where there is a natural mix of high quality salt and fresh river water which encourages different plankton populations.

| — | The mussel beds are located in tidal waters in the estuary which provides a good flow of water. A good flow rate of water over the mussel beds enables the mussels to have exposure to a feed source, feed faster and more often. |
| --- | --- |

—

The mussel beds are located in tidal waters in the estuary which provides a good flow of water. A good flow rate of water over the mussel beds enables the mussels to have exposure to a feed source, feed faster and more often.

| — | As the mussel beds are fished in a sustainable manner they are not overfished, or intensively ‘farmed’ and so there is less competition for food supply. |
| --- | --- |

—

As the mussel beds are fished in a sustainable manner they are not overfished, or intensively ‘farmed’ and so there is less competition for food supply.

The availability of food source contributes to ‘Conwy Mussels’ being a large mussel (4,5 to 10 cm long) with a high meat content, in the range of 45-55 % and high meat to shell ratio in the region of 3:5. In addition the age of the mussel and the sustainable method of hand raking contributes to their large size as they are a minimum of 2 years old when harvested. Any hand raked mussels smaller than 4,5 cm would fall through the prongs of the rake.

The River Conwy is routinely monitored for quality by the Environment Agency and is recognised as one of the cleanest rivers in Europe and as such has historically undergone numerous directed ecological researches. The very high water quality along the whole length of the river and its catchment area is due to the combination of several factors:

| — | There is a lack of industry in the area. Traffic and industrial fumes are minimal compared to larger cities, thus water quality is much higher compared to rivers running through major cities. |
| --- | --- |

—

There is a lack of industry in the area. Traffic and industrial fumes are minimal compared to larger cities, thus water quality is much higher compared to rivers running through major cities.

| — | The type of farming practiced along the riverbanks is primarily environmentally sympathetic farming, operating riverside buffer zones to minimise phosphate and nitrate run off from any intensive agricultural practices. In addition there are large areas of land adjacent to the Conwy River where woodland is the primary form of land use which again acts as a buffer and minimises run off of pollutants from the surrounding land into the river. |
| --- | --- |

—

The type of farming practiced along the riverbanks is primarily environmentally sympathetic farming, operating riverside buffer zones to minimise phosphate and nitrate run off from any intensive agricultural practices. In addition there are large areas of land adjacent to the Conwy River where woodland is the primary form of land use which again acts as a buffer and minimises run off of pollutants from the surrounding land into the river.

| — | There is minimal fishing activity in the estuary. The Conwy Estuary is not a busy port and traffic from large boats is minimal which means that the mussel beds are not disturbed by human activity. No dredging or commercial fishing, besides mussel fishing, takes place on the estuary, so the mussel beds remain unharmed by such activities. |
| --- | --- |

—

There is minimal fishing activity in the estuary. The Conwy Estuary is not a busy port and traffic from large boats is minimal which means that the mussel beds are not disturbed by human activity. No dredging or commercial fishing, besides mussel fishing, takes place on the estuary, so the mussel beds remain unharmed by such activities.

The end of the Conwy Estuary runs into the sea. It is in this environment where the salt water from the sea naturally mixes with the fresh water from the River Conwy (approximately half a mile in length) that the ‘Conwy Mussel’ is formed. The deep estuary also causes the water to circulate, as well as changing through each tide. The depth of the estuary will vary with the tide but most mussel beds are covered by at least 30-50 ft. of water at any given time. It is the mixture of the salt water from the sea and the fresh water from up the River Conwy valley plus the fact that the mussels are always growing in deep water (and do not dry out by being exposed at low tide), that contributes to their unique succulent and juicy taste.

The characteristics of the ‘Conwy Mussel’ is linked to the area on the basis of the local tradition of the use of hand raking, (or harvesting), of the mussel which is unique to the area, and is a skill that has been passed down through generations. ‘Conwy Mussels’ are fished seasonally from 1 September to 30 April. ‘Conwy Mussel’ fishermen use unique boats which are small and shallow drafted; traditionally used for mussel fishing, and called ‘dories’ and operated by a one man crew. The fishermen use a traditional method of fishing which involves the skill and knowledge of using long hand held pine rakes from the small boats to fish mussels from the estuary bed. Collecting mussels by hand raking requires practice and skill. There are four families that dominate the use of the traditional mussel fishing methods in Conwy, and this skill has been passed down through two generations of these four Conwy families for over 150 years. These are skills which would take 5-6 seasons to master. Hand raking is a method of fishing which is traditional, sustainable and environmentally friendly ensuring that the mussel beds are retained for future generations. Only the larger mussels are harvested as any mussels less than 4,5 cm long, fall through the steel teeth of the rake to grow and mature for another season. In addition a hand rake is ‘gentler’ on the mussel beds which allows them to recover quicker during the closed season.

The reputation of the name ‘Conwy Mussel’ as a quality product has grown through the hard work of the Conwy Mussel Development Group. ‘Conwy Mussels’ are well established and highly recognised by the food industry both in the UK and worldwide. ‘Conwy Mussels’ are used by many top chefs and regularly appear as a named ingredient on their menus. Many renowned gastronomes and agri-food businesses have demonstrated their preference for these mussels.

Reference to publication of the specification

Reference to publication of the specification

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

https://www.gov.uk/government/publications/protected-food-name-conwy-mussels-pdo

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

1

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| 24.2.2016 | EN | Official Journal of the European Union | C 70/7 |
| --- | --- | --- | --- |

24.2.2016

EN

Official Journal of the European Union

C 70/7

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Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2016/C 70/04)

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).

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
   (2)

‘MONTASIO’

EU No: IT-PDO-0117-01380 — 2.10.2015

PDO ( X ) PGI ( ) TSG ( )

1.   Applicant group and legitimate interest

| Name: | Consorzio per la Tutela del Formaggio Montasio |
| --- | --- |
| Address: | Vicolo Resia, 1/2 |
| 33033 Codroipo (UD) |
| ITALIA |

Name:

Consorzio per la Tutela del Formaggio Montasio

Address:

Vicolo Resia, 1/2

33033 Codroipo (UD)

ITALIA

Tel.

+39 0432912052

Email:

info@formaggiomontasio.net

2.   Member State or Third Country

Italy

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

| — | ☒ | Product description |
| --- | --- | --- |
| — | ☐ | Proof of origin |
| — | ☒ | Method of production |
| — | ☐ | Link |
| — | ☐ | Labelling |
| — | ☐ | Other [to be specified] |

—

☒

Product description

—

☐

Proof of origin

—

☒

Method of production

—

☐

Link

—

☐

Labelling

—

☐

Other [to be specified]

4.   Type of amendment(s)

| — | ☐ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, which requires no amendment to the published single document. |
| --- | --- | --- |
| — | ☒ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, which requires an amendment to the published single document. |
| — | ☐ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published. |
| — | ☐ | Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☐

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, which requires no amendment to the published single document.

—

☒

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, which requires an amendment to the published single document.

—

☐

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

—

☐

Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Description of product

In order to create more clarity both for consumers and sales outlets, commercial classifications are added which indicate the different stages of maturing more transparently and unequivocally.

Current wording: ‘“Montasio” cheese may be marketed whole or in portions after a minimum maturing period of 60 days.’

Amended text: ‘“Montasio” cheese may be marketed whole or in portions after a minimum maturing period of 60 days.

“Montasio” cheese may be marketed as “fresco” (young) after a minimum maturing period of 60 days; as “mezzano” (semi-mature) after a minimum maturing period of 120 days; as “stagionato” (mature) after a minimum maturing period of 10 months; as “stravecchio” (extra mature) after a minimum maturing period of 18 months.’

Method of production

An express reference to the use of cross-bred livestock has been added.

Current wording: ‘The main breeds reared are Brown Swiss, Italian Red Pied and Black Pied.’

Amended text: ‘The main breeds reared in the geographical production area are Brown Swiss, Italian Red Pied and Black Pied, and their cross-breeds.’

With regard to the feed ration, the percentage range for raw cereals, dry and green fodder and silage is removed and replaced by a single minimum proportion. This enables producers to manage their livestock more rationally and allows the inspection body to monitor compliance with the requirement more effectively.

In particular, removing the maximum percentage for the amount of fodder in the feed allows cows in late lactation to be fed with only fodder, which is part of normal livestock rearing practice and is aimed at facilitating the drying-off and adapting the feed to the cows' reduced nutritional needs after lactation.

Current wording: ‘The cows' feed comprises 75 to 85 % raw cereals, dry and green fodder and silage. The remaining 15 to 25 % raw feed comprises concentrates and protein cattle-cake. The use of mineral and vitamin supplements is authorised. At least 60 % of the feed comes from the geographical area.’

Amended text: ‘The cows' feed comprises at least 60 % raw cereals, dry and green fodder and silage. The remaining proportion comprises concentrates and protein cattle-cake. The use of mineral and vitamin supplements is authorised. At least 60 % of the feed comes from the geographical area.’

SINGLE DOCUMENT

‘MONTASIO’

EU No: IT-PDO-0117-01380 — 2.10.2015

PDO ( X ) PGI ( )

1.   Name

‘Montasio’

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

Type of product

Class 1.3. Cheeses

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

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

‘Montasio’ is a cheese made from cow's milk, with medium or long maturing, cylindrical in shape, with a straight or almost straight heel and flat or slightly convex sides. ‘Montasio’ cheese is made from unpasteurised milk using only natural lactic bacteria or authorised starter cultures; it must be matured for at least 60 days and the moisture content is checked on the basis of samples after 10 and after 60 days of maturing. After 60 days of maturing, ‘Montasio’ PDO cheese must have the following characteristics: a maximum moisture content less than or equal to 36,72 %; fat content over dry matter: at least 40 %; weight: 6-8 kg; diameter: 30-35 cm; heel: at most 8 cm; rind: smooth, regular and elastic; body: compact with some eye-holes; colour: natural, slightly straw-coloured; aroma: distinctive; flavour: agreeable, tending towards spicy in the case of long-matured ‘Montasio’.

‘Montasio’ PDO cheese may be marketed as ‘fresco’ (young) after a minimum maturing period of 60 days, as ‘mezzano’ (semi-mature) after a minimum maturing period of 120 days, as ‘stagionato’ (mature) after a minimum maturing period of 10 months and as ‘stravecchio’ (extra mature) after a minimum maturing period of 18 months.

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 PDO ‘Montasio’ is produced from milk from farms located in the production area. The main breeds reared in the geographical production area are Brown Swiss, Italian Red Pied and Black Pied, and their cross-breeds. No preservatives are added and no temperature treatment is authorised, except for cooling to a minimum temperature of 4 °C.

The cows' feed comprises at least 60 % raw cereals, dry and green fodder and silage. The remaining proportion may contain concentrates and protein cattle-cake. The use of mineral and vitamin supplements is authorised. At least 60 % of the feed comes from the geographical area.

Feed which traditional cheesemakers regard as adversely affecting tyrosis is banned, such as fodder from marshy land or located beside busy roads. Also not authorised are vegetables, fruit, rape, the by-products of processing rice, meal of animal origin, industrial feed for medical use, moist or ensilaged fresh beet pulp, by-products of beer or of distilled products, ensilaged fodder (except ensilaged hay and ensilaged maize) and fermented substances from the industrial processing of fruit, beet, beer and distilled products.

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 whole production process (cattle rearing, milk production, coagulation, processing of the curds, forming, draining, salting and maturing of the cheese) must take place within the area indicated in point 4.

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

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

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

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

The product is identified by marking, at the outset, in a specific mould which states the producer's code, the provincial acronym and the production date (year, month, day). The ‘Montasio’ PDO origin mark consists of the word ‘Montasio’ printed diagonally the right way up and upside-down (see Figure 1).

The ‘stamp of origin’ is put on all the products of the associated and non-associated holdings, provided that the product has been obtained in compliance with the specification.

Figure 1

Figure 1

The logo for the designation consists of a stylised capital M below which appears the word ‘MONTASIO’. This logo must always be reproduced using the ‘HORATIO’ font. It must comply with the proportions of Figure 2 (for example, 8 cm wide and 6 cm tall).

Figure 2

Figure 2

Where the entire production process, from production of the milk to the minimum 60-day maturation period, takes place in parts of the ‘Montasio’ PDO cheese production area that qualify as mountainous under the national legislation in force, the term ‘prodotto della montagna’ may be used in the labelling. In these cases, a label with the letters ‘PDM’ (the acronym for ‘prodotto della montagna’) is impressed on the heel of the cheese.

On ‘Montasio’ cheese, which has matured for more than 100 days, the Consorzio per la Tutela del Formaggio Montasio may, at the request of all the associated or non-associated producers, brand the logo of the name, after its prior verification, onto the part of the heel intended for that purpose (Figure 2).

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area for ‘Montasio’ PDO cheese consists of: Friuli-Venezia Giulia — the whole region; Veneto — the whole of the provinces of Belluno and Treviso and part of the provinces of Padua and Venice, as follows: along the boundary of the province of Padua from where it intersects with that of the province of Treviso to the A4 motorway (‘Serenissima’), continuing to the motorway bridge over the Brenta river and then along the river to its mouth.

5.   Link with the geographical area

Link with the geographical area

The natural factors are those linked to the climate in the production area, which consists largely of mountains and foothills where mountain and pasture grazing are still practised, contributing in turn to the quality of the cows' fodder.

‘Montasio’ cheese appears in price lists from San Daniele and Udine from 1773 and 1775, which shows that it was traded and thus produced not merely locally or for own consumption. The product's strong link with the production area is shown by the extent to which it has stimulated the growth of production cooperatives. ‘Montasio’ cheese and the particular technique for producing it spread quickly in Friuli and eastern Veneto, not only because of human factors and the equipment used (the new dairy cooperatives or the foundation of the cheese-making college), and by the 1960s there were more than 650 active dairies. This growth would not have been so steady, however, in a less conducive environment than that in which the technique originally spread.

As regards the characteristics of the production area, the eastern part of Italy has always been and is still marked by considerable spring and autumn precipitation, which favours pasture and cereal-growing (wheat and barley), which is the basis of dairy cow feed. Maize-growing and therefore the use of maize as fresh feed and for silage also gained in importance over time. In the past few years, the growing of soya as a protein supplement has also become a typical feature of the production area.

The main characteristic of ‘Montasio’ is its great suitability for medium- to long-term maturing. In the range of national cheeses, ‘Montasio’ is among the semi-hard cheeses, but as it can be matured for up to 36 months, it is also in the rare category long-matured hard cheeses.

Another characteristic of ‘Montasio’ is in the dimensions of the mould.

Moreover, the PDO ‘Montasio’ has retained the ban on pasteurising the milk in its specification, thereby preserving to the absolute maximum extent possible the spontaneous bacterial load of the milk produced in the production area.

The cheese's suitability for medium- to long-term maturing is the result of a ‘soft’ technology: small doses of lactic fermenting agents are used (about 1 %), cooking is done at low temperatures (between 42 and 48 °C) and the draining and pressing give the cheese a medium firmness, with a moisture content at 2 months (which corresponds to the minimum level for marketing the cheese) of about 36 %.

The environment in which ‘Montasio’ developed has microbiological characteristics adapted to its development and dissemination. ‘Montasio’ is characterised by the presence of a thermophilic microbial flora which has always made it possible to obtain a unique cheese product, to be consumed young (at least 2 months' maturing currently as it is produced from non-pasteurised milk) but it can also be matured for up to 36 months; this cheese therefore has organoleptic characteristics, a consistency, flavours and aromas which vary over time, precisely thanks to the bacterial load naturally present in the meadows/pastures and the fodder in the production area.

In fact, at 2 months' maturity ‘Montasio’ is a medium-firm cheese with a delicate flavour reminiscent of the milk from which it is produced. As maturing is extended and substances concentrate, ‘Montasio’ acquires more marked and slightly spicy flavours and the cheese becomes harder and more crumbly.

With the improvement in rearing methods, crop rationalisation and the introduction of ever more hygienic milking methods, it became necessary to enrich the milk with cheese micro-organisms useful for the production of ‘Montasio’. Thus milk starter cultures and selected fermenting agents (high in cocci and low in bacilli), from the milk in the production area, started to be used, a practice which subsequently became widespread.

Reference to publication of the specification

Reference to publication of the specification

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

The consolidated text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right-hand side of the screen) and then by clicking on ‘Disciplinari di Produzione all'esame dell'UE’.

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

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

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