# C_2017058EN.01003001.xml

| 23.2.2017 | EN | Official Journal of the European Union | C 58/30 |
| --- | --- | --- | --- |

23.2.2017

EN

Official Journal of the European Union

C 58/30

---

Publication of an amendment 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

(2017/C 58/11)

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).

1

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

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

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

‘TOMME DE SAVOIE’

‘TOMME DE SAVOIE’

EU No: PGI-FR-02097 — 23.11.2015

EU No: PGI-FR-02097 — 23.11.2015

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

| Name: | SAVOICIME |
| --- | --- |
| Address: | Maison de l'Agriculture |
| 52 avenue des Iles |
| 74994 Annecy Cedex 9 |
| FRANCE |

Name:

SAVOICIME

Address:

Maison de l'Agriculture

52 avenue des Iles

74994 Annecy Cedex 9

FRANCE

Tel.

+33 450881848

Fax

+33 450881833

Email:

savoicime@haute-savoie.chambagri.fr

The group is made up of milk producers, processors and ripeners and therefore has a legitimate right to request amendments to the product specification.

2.   Member State or Third Country

Member State or Third Country

France

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

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

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☒ | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other: reference to the applicant group, references to the inspection body |

—

☐

Name of product

—

☒

Description of product

—

☒

Geographical area

—

☒

Proof of origin

—

☒

Method of production

—

☒

Link

—

☒

Labelling

—

☒

Other: reference to the applicant group, references to the inspection body

4.   Type of amendment(s)

Type of amendment(s)

| — | ☐ | Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
| --- | --- | --- |
| — | ☒ | Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |

—

☐

Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

—

☒

Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Amendment(s)

Amendments concerning the description of the product

Amendments concerning the description of the product

This heading has been reorganised and extended as follows:

| — | fat content: in line with changes to French law, this has been expressed in terms of the total weight of the cheese. The minimum fat content, set at 20 % of the dry matter in the current product specification, has therefore been replaced by a minimum fat content of 9 % of the final product. This clarification aids consumer information, |
| --- | --- |

—

fat content: in line with changes to French law, this has been expressed in terms of the total weight of the cheese. The minimum fat content, set at 20 % of the dry matter in the current product specification, has therefore been replaced by a minimum fat content of 9 % of the final product. This clarification aids consumer information,

| — | in order to enhance the characteristics of the cheese and improve its definition, a dry matter content equal to or greater than 45 % and a salt content of between 1,2 and 2 % of the final product have been added to the amended product specification, |
| --- | --- |

—

in order to enhance the characteristics of the cheese and improve its definition, a dry matter content equal to or greater than 45 % and a salt content of between 1,2 and 2 % of the final product have been added to the amended product specification,

| — | the applicant group has replaced the diameter of the cheese of 18 cm defined in the current product specification with a range of 18 to 21 cm, to take into account the types of moulds used in production. The weight remains fixed at 1,2 to 2 kg, |
| --- | --- |

—

the applicant group has replaced the diameter of the cheese of 18 cm defined in the current product specification with a range of 18 to 21 cm, to take into account the types of moulds used in production. The weight remains fixed at 1,2 to 2 kg,

| — | ‘small format’ cheeses have also been introduced, which weigh 400 to 900 g and have a maximum height of 8 cm.
  These different formats reflect the domestic nature of the traditional production of this cheese, for which the quantity of milk available depended largely on the other uses of milk, in particular to supply fat, which was highly coveted.
  The sensory characteristics of this small format are the same as those of the format described previously, |
| --- | --- |

—

‘small format’ cheeses have also been introduced, which weigh 400 to 900 g and have a maximum height of 8 cm.

These different formats reflect the domestic nature of the traditional production of this cheese, for which the quantity of milk available depended largely on the other uses of milk, in particular to supply fat, which was highly coveted.

The sensory characteristics of this small format are the same as those of the format described previously,

| — | a more precise and detailed description of the organoleptic properties has been added, in particular with regard to the properties of the rind (addition of ‘smooth to slightly uneven’; addition of ‘to grey-white’ after the word ‘grey’), to facilitate inspection and supplement the current product specification, |
| --- | --- |

—

a more precise and detailed description of the organoleptic properties has been added, in particular with regard to the properties of the rind (addition of ‘smooth to slightly uneven’; addition of ‘to grey-white’ after the word ‘grey’), to facilitate inspection and supplement the current product specification,

| — | the words ‘naturally formed yellow or red patches’ have been replaced with ‘secondary mould’ to make inspections more objective. |
| --- | --- |

—

the words ‘naturally formed yellow or red patches’ have been replaced with ‘secondary mould’ to make inspections more objective.

| — | a more precise and detailed description of the organoleptic properties has been added, in particular concerning the properties of the paste (addition of ‘Its taste is clear and slightly salty, sometimes with a touch of acidity and a touch of sharpness’), to facilitate inspection and supplement the current product specification, |
| --- | --- |

—

a more precise and detailed description of the organoleptic properties has been added, in particular concerning the properties of the paste (addition of ‘Its taste is clear and slightly salty, sometimes with a touch of acidity and a touch of sharpness’), to facilitate inspection and supplement the current product specification,

| — | new forms of presentation have been introduced into the amended specification to allow producers to adapt to new patterns of consumption, as follows:






  — | the possibility of cutting the cheeses into portions or slices, |
| --- | --- | --- |

—

new forms of presentation have been introduced into the amended specification to allow producers to adapt to new patterns of consumption, as follows:

—

the possibility of cutting the cheeses into portions or slices,

| — | the possibility of selling the cheeses in pre-packed individual portions, in portions or slices, |
| --- | --- |

—

the possibility of selling the cheeses in pre-packed individual portions, in portions or slices,

| — | the arrangements concerning ripening and inoculation have been moved to the section on the production method. |
| --- | --- |

—

the arrangements concerning ripening and inoculation have been moved to the section on the production method.

Amendments concerning the geographical area

Amendments concerning the geographical area

The geographical area currently registered for ‘Tomme de Savoie’ PGI distinguishes between a milk collection area and a processing/ripening area. The update of the PGI has been used to set a single geographical area for milk collection and processing/ripening. The objective of this first amendment is therefore to ensure that there is a single geographical area.

Some adjustments have been made to the list of municipalities that make up the geographical area. While preparing the amendment application for the product specification of ‘Tomme de Savoie’ PGI, it emerged that defining the area according to the administrative boundaries of the two departments of Savoie was not the most appropriate solution.

The current product specification refers to the ‘historic area of the Province of Savoie’, which corresponds to a geographical area that is larger than the defined administrative areas for milk production and processing/ripening.

The activity of the two groups that submitted the first request for PGI recognition in December 1993 was limited to the two departments of Savoie and Haute-Savoie. The demarcated areas for milk production and processing/ripening in the current product specification therefore only cover the two Savoie departments and, in the case of milk production, three municipalities located on the other side of the Rhône in the department of Ain, which delivered their milk to a cheese manufacturer that produced ‘Tomme de Savoie’. However, identical environmental properties and common practice have led to a more appropriate demarcation including municipalities that border the Savoie departments.

With a view to defining a clear, uniform and coherent geographical area, 24 municipalities from the department of Ain and five municipalities from the department of Isère have been added. They belong to the same natural area, which is bordered by the first foothills of the Jura mountains to the west and characterised by fertile soil on mainly quaternary sediments and a semi-continental climate subject to an oceanic influence, resulting in an abundant production of high-quality fodder. The added municipalities also share common practices and a history of producing milk to be delivered to the processing/ripening area set out in the current product specification. The milk from these comparable municipalities, which has long been transported to cheese manufacturers in the production area, is currently separated from milk to be made into ‘Tomme de Savoie’. Amending the product specification will make it possible to use this milk to produce ‘Tomme de Savoie’.

In total, the geographical area now includes 632 municipalities, instead of the 603 initially included in the current product specification.

The link between ‘Tomme de Savoie’ and the geographical area is not affected.

Amendments concerning the proof of origin

Amendments concerning the proof of origin

The producers' obligations as regards declarations have been clarified in order to provide a better framework for recording data for inspection purposes. A traceability system has also been set up to facilitate product monitoring (record-keeping, clarifications on the identification of the product).

To facilitate inspection, a requirement has been added for each milk producer to submit an annual declaration, summarising all the points needed for the check. A requirement has also been introduced to declare the production of non-compliant feed intended for animals other than the dairy herd, to make it possible to check the feeding conditions of the dairy herd.

To ensure monitoring at industry level, it has been stipulated that processing and ripening facilities must submit their production declarations on a monthly basis.

In the interests of traceability, it has been specified that:

| — | batches intended for the PGI must be identified in the records so that the milk and cheese can be monitored, |
| --- | --- |

—

batches intended for the PGI must be identified in the records so that the milk and cheese can be monitored,

| — | the origin and quantities of milk and the quantities of cheese must be recorded. |
| --- | --- |

—

the origin and quantities of milk and the quantities of cheese must be recorded.

A table summarises all the points concerning traceability.

The bullet point ‘— by managing casein plates’ has been replaced by a paragraph concerning the obligatory identification mark made up of the facility number and a serial number, made available by the group to all authorised producers. This wording allows the group to adapt the identification mark in line with technical developments. A procedure has been established for handing over identification marks if an authorisation is withdrawn or use of the designation is suspended. The procedure for ‘downgrading’ non-compliant cheeses has been specified: the downgrading is recorded in a register on the same day, along with the number of downgraded cheeses and their batch number or the serial number on the identification mark.

The list of required checks has been removed, because these checks come under the inspection plan. The ‘accreditation’ of ripening facilities has been removed, because it is redundant under the national rules for authorising every operator in the industry (ripening facilities, but also milk producers and manufacturing facilities).

Amendments concerning the production method

Amendments concerning the production method

Breed composition of the herd:

The current product specification does not include any provisions on the breed composition of the herd. In order to increase the presence of dairy cows of the Abondance, Montbéliarde and Tarentaise breeds, which are those mainly used in the geographical area and whose milk has traditionally been used to produce ‘Tomme de Savoie’ and affects the quality of the final product, the amended product specification requires each cheese to be produced using at least 75 % milk from these breeds. This requirement is accompanied by a provision specifying that the proportion of local breeds in each herd may only increase, so as not to jeopardise the supply of milk for cheese manufacturers. Maintaining the tradition of farming the traditional Abondance, Montbéliarde and Tarentaise breeds is justified because these are local breeds, which have been bred in the Savoie region for a very long time and have demonstrated their ability to adapt to the physical and climatic constraints of the environment: body type adapted to grazing on sloping pastures, temperature tolerance, ability to thrive on grazing in the summer and dry fodder in the winter.

Four producers who lodged a statement of opposition during the national opposition period relating to the provision in question and fulfilling the conditions of Article 15(4) of Regulation (EU) No 1151/2012 have been granted a transitional period until 31 October 2025.

Animal feeding:

The current product specification in accordance with Regulation (EC) No 1106/96 does not include any specific requirements relating to the types of feed or characteristics of the animals' diet. The following points have been added:

| — | definition of the categories of feed used: addition of a list of feeds that can be used for the animals, taking into account the potential of the geographical area and with a view to controlling nutritional intake, |
| --- | --- |

—

definition of the categories of feed used: addition of a list of feeds that can be used for the animals, taking into account the potential of the geographical area and with a view to controlling nutritional intake,

| — | a minimum proportion of coarse green fodder is defined: ‘Feed based on course green fodder is obligatory for at least 150 days a year, which may or may not be consecutive, equivalent to at least 50 % of the basic ration.’ This requirement is justified by the fact that it makes optimum use of the local pastures, which have typical Alpine flora. This requirement therefore improves the link between the product and its geographical origin.
  One producer who lodged a statement of opposition during the national opposition period relating to this provision and fulfilling the conditions of Article 15(4) of Regulation (EU) No 1151/2012 has been granted a transitional period ending on 31 December 2017, |
| --- | --- |

—

a minimum proportion of coarse green fodder is defined: ‘Feed based on course green fodder is obligatory for at least 150 days a year, which may or may not be consecutive, equivalent to at least 50 % of the basic ration.’ This requirement is justified by the fact that it makes optimum use of the local pastures, which have typical Alpine flora. This requirement therefore improves the link between the product and its geographical origin.

One producer who lodged a statement of opposition during the national opposition period relating to this provision and fulfilling the conditions of Article 15(4) of Regulation (EU) No 1151/2012 has been granted a transitional period ending on 31 December 2017,

| — | 100 % of the coarse fodder fed to lactating cows (grass, hay, second-cut hay, green maize, sorghum, straw, catch crops) comes from the geographical area. Complementary feed is not produced in sufficient quantities in the geographical area every year. Therefore, the use of dehydrated fodder, corn cob, moist grain maize and fodder beet that may come from outside the geographical area is limited to 4 kg of dry matter per lactating cow as a daily average throughout the year. These requirements are justified by the fact that the geographical area's soil composition and precipitation make it prime territory for high-quality grass. Both the hay meadows and pastures have a rich and diversified flora, typical of the Alpine mountain area, which encourages producers to make optimum use of these resources. Limiting the use of complementary feed from outside the area improves the link between the product and its geographical origin, |
| --- | --- |

—

100 % of the coarse fodder fed to lactating cows (grass, hay, second-cut hay, green maize, sorghum, straw, catch crops) comes from the geographical area. Complementary feed is not produced in sufficient quantities in the geographical area every year. Therefore, the use of dehydrated fodder, corn cob, moist grain maize and fodder beet that may come from outside the geographical area is limited to 4 kg of dry matter per lactating cow as a daily average throughout the year. These requirements are justified by the fact that the geographical area's soil composition and precipitation make it prime territory for high-quality grass. Both the hay meadows and pastures have a rich and diversified flora, typical of the Alpine mountain area, which encourages producers to make optimum use of these resources. Limiting the use of complementary feed from outside the area improves the link between the product and its geographical origin,

| — | feed of other herds on the holding: where holdings also farm other animals that are not intended for the production of ‘Tomme de Savoie’ and have to be fed a specific diet, specific provisions ensure that the feed and animals concerned are separated, |
| --- | --- |

—

feed of other herds on the holding: where holdings also farm other animals that are not intended for the production of ‘Tomme de Savoie’ and have to be fed a specific diet, specific provisions ensure that the feed and animals concerned are separated,

| — | genetically modified organisms: animals whose milk is intended for the production of ‘Tomme de Savoie’ may not be given this type of feed. This requirement has been introduced to keep as close as possible to the characteristics of the feed. |
| --- | --- |

—

genetically modified organisms: animals whose milk is intended for the production of ‘Tomme de Savoie’ may not be given this type of feed. This requirement has been introduced to keep as close as possible to the characteristics of the feed.

Milk collection:

| — | the references to health requirements concerning the animals have been removed from the product specification, because they are covered by the general legislation, |
| --- | --- |

—

the references to health requirements concerning the animals have been removed from the product specification, because they are covered by the general legislation,

| — | the maximum storage temperature for milk on the holding is specified (8 °C) in order to guarantee the quality of the milk used to produce ‘Tomme de Savoie’, |
| --- | --- |

—

the maximum storage temperature for milk on the holding is specified (8 °C) in order to guarantee the quality of the milk used to produce ‘Tomme de Savoie’,

| — | the collection frequency is specified: the milk must be delivered or collected at least once a day. This provision is linked to the need to work with raw milk, |
| --- | --- |

—

the collection frequency is specified: the milk must be delivered or collected at least once a day. This provision is linked to the need to work with raw milk,

| — | in order for the milk obtained to have as regular a composition as possible, the amended product specification introduces a requirement for the cows to be milked at least once a day. |
| --- | --- |

—

in order for the milk obtained to have as regular a composition as possible, the amended product specification introduces a requirement for the cows to be milked at least once a day.

Provisions concerning the processing facilities:

A requirement has been introduced for processing facilities to bring in only milk that meets all the production conditions in the amended product specification, in order to make the traceability checks more effective. However, when the facility is located within a factory, the requirements for separating milk on collection and separating circuits for carrying milk around the facility are described.

Processing aids and additives:

A positive list has been introduced to supplement the current product specification (animal rennet, salt, enzymes (including surface flora) and calcium chloride).

Milk storage at the cheese manufacturer:

A maximum time that milk may be stored at the cheese manufacturer before renneting has been introduced, to supplement the current product specification. This is set at 36 hours when the milk is kept at a temperature of + 8 °C and 48 hours when the milk is kept at + 4 °C. These time limits make it possible to use raw milk while preserving its natural flora.

Milk preparation:

A clearer and more complete description of the physical and heat treatments that may be carried out on the milk has been introduced in order to supplement the current product specification and facilitate inspection.

Processes that are not permitted to be carried out on the milk have been specified. In particular, these cover pasteurisation and sterilisation, which would destroy the alkaline phosphatase. Any other processes that could destroy the milk's natural flora and its influence on the properties of the final product are prohibited, as is the equipment required for such prohibited processes.

Processes for skimming and incorporating calcium chloride have been authorised. They were not prohibited by the current product specification.

Production:

Maturation, renneting, cutting of coagulum, stirring, optional heating and moulding: these various stages have been defined more precisely in order to facilitate inspection and make them easier for the producers to apply.

| — | Maturation: to take production practices into account, it is specified that ‘two types of maturation may be used’:






  — | long maturation: minimum 4 hours, at a temperature of between 8 °C and 16 °C, |
| --- | --- | --- |

—

Maturation: to take production practices into account, it is specified that ‘two types of maturation may be used’:

—

long maturation: minimum 4 hours, at a temperature of between 8 °C and 16 °C,

| — | short maturation: the time bracket of 45 to 60 minutes has been widened to 30 to 90 minutes.
  The maximum temperature is set at 35 °C (instead of 34 °C as it was previously). It has been added that ‘if both types are used, the long maturation must precede the short maturation. In this case, the short maturation must last at least 20 minutes.’ These techniques, which were omitted from the current product specification, are sometimes needed to adapt to the properties of the milk, and its seasonal properties in particular. |
| --- | --- |

—

short maturation: the time bracket of 45 to 60 minutes has been widened to 30 to 90 minutes.

The maximum temperature is set at 35 °C (instead of 34 °C as it was previously). It has been added that ‘if both types are used, the long maturation must precede the short maturation. In this case, the short maturation must last at least 20 minutes.’ These techniques, which were omitted from the current product specification, are sometimes needed to adapt to the properties of the milk, and its seasonal properties in particular.

| — | Renneting: it has been specified that this step must be carried out in the production vat. |
| --- | --- |

—

Renneting: it has been specified that this step must be carried out in the production vat.

| — | Cutting of coagulum: the duration of this stage has been deleted, because in practice it is too variable. It has been added that ‘the curd is cut after hardening’. |
| --- | --- |

—

Cutting of coagulum: the duration of this stage has been deleted, because in practice it is too variable. It has been added that ‘the curd is cut after hardening’.

| — | Stirring: the minimum stirring time has been reduced from 30 to 20 minutes, because this is sufficient to obtain the traditional properties of the cheese. |
| --- | --- |

—

Stirring: the minimum stirring time has been reduced from 30 to 20 minutes, because this is sufficient to obtain the traditional properties of the cheese.

| — | Heating: it has been specified that, if carried out, heating should not exceed 40 °C, in order to encourage the development of the natural and inoculation flora. |
| --- | --- |

—

Heating: it has been specified that, if carried out, heating should not exceed 40 °C, in order to encourage the development of the natural and inoculation flora.

| — | Moulding: this term has replaced ‘lactoserum extraction’. The following sentence has been added: ‘The curd is placed into moulds or strainers’. The sentence ‘Moulding is preceded by lactoserum extraction’ has been removed because it is unnecessary. |
| --- | --- |

—

Moulding: this term has replaced ‘lactoserum extraction’. The following sentence has been added: ‘The curd is placed into moulds or strainers’. The sentence ‘Moulding is preceded by lactoserum extraction’ has been removed because it is unnecessary.

| — | Pressing and acidification: these two stages have been introduced in place of lactoserum extraction and draining. Their wording has been simplified and clarified. The pressing times have been deleted because they depend on the know-how of each cheese manufacturer, who has to adapt the times to the variable properties of the curd. The maximum acidification time has been deleted, because it has no technical relevance. The ambient temperature of 15 to 20 °C has been replaced by a minimum temperature of 20 °C, because the earlier set temperature could be insufficient to guarantee satisfactory acidification.
  The casein plates are to be added at this stage, as they are essential for traceability. |
| --- | --- |

—

Pressing and acidification: these two stages have been introduced in place of lactoserum extraction and draining. Their wording has been simplified and clarified. The pressing times have been deleted because they depend on the know-how of each cheese manufacturer, who has to adapt the times to the variable properties of the curd. The maximum acidification time has been deleted, because it has no technical relevance. The ambient temperature of 15 to 20 °C has been replaced by a minimum temperature of 20 °C, because the earlier set temperature could be insufficient to guarantee satisfactory acidification.

The casein plates are to be added at this stage, as they are essential for traceability.

| — | Salting: the duration criterion has been replaced by a requirement to obtain a product with a final salt content of between 1,2 g/100 g and 2 g/100 g. This provision allows producers to manage the salting stage by adapting to the development of the cheeses during the early stages of production. In order to remain in control of fermentation, the group has proposed that salting should not be carried out in the vat during production. Only dry salting or brining is permitted (it is not permitted to carry out salting in the production vat). |
| --- | --- |

—

Salting: the duration criterion has been replaced by a requirement to obtain a product with a final salt content of between 1,2 g/100 g and 2 g/100 g. This provision allows producers to manage the salting stage by adapting to the development of the cheeses during the early stages of production. In order to remain in control of fermentation, the group has proposed that salting should not be carried out in the vat during production. Only dry salting or brining is permitted (it is not permitted to carry out salting in the production vat).

Ripening:

The maximum temperature of the ripening cellars has been increased from 13 °C to 14 °C, because this temperature allows the ripening to begin more rapidly and therefore improves the organoleptic properties of the ripened cheese. The humidity restrictions have been simplified, because only the minimum humidity is important in order for the cheese to preserve its traditional characteristics. The minimum number of times the cheeses must be turned over during ripening has been reduced from twice to once per week, since this is sufficient to guarantee the cheese's characteristics. The amendment therefore preserves the product's characteristics, while also preserving the practice of turning the cheeses, which is not affected in principle.

The ‘Product description’ chapter of the current product specification imposes a 6-week ripening period before consumption. In the amended specification, this period has been set at 30 days between the renneting date and the date the cheeses leave the ripening cellars, in order to make the inspections more objective. After 30 days, under the conditions laid down in the amended product specification, the cheese has ripened sufficiently to display all the characteristics of the finished product, ready to be put on the market.

The group has specified that the cheese must be ripened on wooden boards. This material acts as a blotter for the water and the cheeses' surface flora.

Amendments concerning the evidence of the link with the geographical origin

Amendments concerning the evidence of the link with the geographical origin

The link with the geographical origin has been amended in line with the production method, particularly in terms of the breeds of dairy cows and the origin of their feed.

Amendments concerning the specific labelling details

Amendments concerning the specific labelling details

The labelling requirements have been supplemented and clarified, in order to provide the consumer with clear information, in particular with regard to the ‘small format’, and to ensure the product's upstream traceability.

Other amendments:

Other amendments:

Applicant:

Following changes made to the organisation of the local dairy industry, the SAVOICIME group has been set up by the producers as the applicant group.

References to the inspection body

In accordance with national guidelines aimed at harmonising specifications, the name and contact details of the certification body have been deleted. Under this heading, the contact details of the authorities responsible for national inspections are now indicated, i.e. the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). The name and contact details of the certification body can be consulted via the website of the INAO and the European Commission's database.

SINGLE DOCUMENT

‘TOMME DE SAVOIE’

‘TOMME DE SAVOIE’

EU No: PGI-FR-02097 — 23.11.2015

EU No: PGI-FR-02097 — 23.11.2015

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name(s)

Name(s)

‘Tomme de Savoie’

2.   Member State or Third Country

Member State or Third Country

France

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 the product to which the name in (1) applies

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

‘Tomme de Savoie’ is a pressed, uncooked cheese, made from raw or thermised cow's milk. The minimum ripening period is 30 days between the renneting date and the date the cheeses leave the ripening cellars.

It comes in the form of a flat cylinder and measures 18 to 21 cm in diameter and 5 to 8 cm in height. It weighs between 1,2 and 2 kg. It can also come in a smaller format, but with the same organoleptic properties. In this case, its maximum height is 8 cm and its weight may be between 400 and 900 g.

The rind is smooth to slightly uneven, of a grey to grey-white colour. Secondary mould may develop on the rind.

The paste is semi-hard, of a white to yellow colour, with small openings. Its taste is clear and slightly salty, sometimes with a touch of acidity and a touch of sharpness.

The cheese's minimum fat content is 9 % of the total weight and 45 % of the dry matter.

The salt content is between 1,2 % and 2 %.

‘Tomme de Savoie’ is sold in the following formats: whole, cut into portions or slices, or in pre-packaged units for sale to the consumer (portions or slices).

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 different types of authorised feed are:

| — | coarse fodder (grass, hay, second-cut hay, green maize, sorghum, straw, catch crops), |
| --- | --- |

—

coarse fodder (grass, hay, second-cut hay, green maize, sorghum, straw, catch crops),

| — | corn cob and wet grain maize, permitted only between 15 October and 15 May, |
| --- | --- |

—

corn cob and wet grain maize, permitted only between 15 October and 15 May,

| — | dehydrated fodder, dehydrated lucerne, dehydrated beetroot pulp, fodder beet, which must be fed clean and sound, |
| --- | --- |

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dehydrated fodder, dehydrated lucerne, dehydrated beetroot pulp, fodder beet, which must be fed clean and sound,

| — | the following complementary feed and additives:






  — | cereal grains and products derived from them (bran, sharps, flour, dehydrated distilling dregs); the cereal grains may be preserved by inerting, |
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the following complementary feed and additives:

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cereal grains and products derived from them (bran, sharps, flour, dehydrated distilling dregs); the cereal grains may be preserved by inerting,

| — | seeds, oilseed and protein cakes, |
| --- | --- |

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seeds, oilseed and protein cakes,

| — | byproducts: lucerne protein concentrate, non-protein nitrogen (byproducts of starch or yeast production), urea < 3 % in complementary feed, |
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byproducts: lucerne protein concentrate, non-protein nitrogen (byproducts of starch or yeast production), urea < 3 % in complementary feed,

| — | molasses and vegetable oil, minerals, vitamins, trace elements and natural plant extracts, |
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molasses and vegetable oil, minerals, vitamins, trace elements and natural plant extracts,

| — | lactoserum produced on the holding may be used within 24 hours. |
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lactoserum produced on the holding may be used within 24 hours.

For lactating cows:

| — | 100 % of the coarse fodder comes from the geographical area; |
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100 % of the coarse fodder comes from the geographical area;

| — | dehydrated fodder, corn cob, wet grain maize and fodder beet from outside the geographical area is limited to 4 kg of dry matter per lactating cow as a daily average throughout the year. |
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dehydrated fodder, corn cob, wet grain maize and fodder beet from outside the geographical area is limited to 4 kg of dry matter per lactating cow as a daily average throughout the year.

These restrictions guarantee that the majority of the dry material consumed by the dairy cows comes from the defined geographical area. They therefore improve the link between the product and its geographical origin.

In the case of farm-based production, the milk used to produce ‘Tomme de Savoie’ comes from a herd of dairy cows that consists of at least 75 % of cows from the Abondance, Montbéliarde or Tarentaise breeds.

At a processor's facility, the milk collected for producing ‘Tomme de Savoie’ comes from a herd of dairy cows at least 75 % of which consists of cows from the Abondance, Montbéliarde or Tarentaise breeds.

Maintaining the tradition of farming the traditional Abondance, Montbéliarde and Tarentaise breeds is justified because they have demonstrated their ability to adapt to the physical and climatic constraints of the environment: body type adapted to grazing on sloping pastures, temperature tolerance, ability to thrive on grazing in the summer and dry fodder in the winter.

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

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

The milk production, processing and ripening stages take place in the defined geographical area.

The production of milk intended for the production of ‘Tomme de Savoie’ in the geographical area is justified by the considerable sources of fodder in the area, which are used in the production of the cheese.

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 labelling of cheeses with the protected geographical indication ‘Tomme de Savoie’ must meet the following requirements:

| — | the name ‘Tomme de Savoie’ must be specified on all the packaging, |
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the name ‘Tomme de Savoie’ must be specified on all the packaging,

| — | the manufacturer or ripener or packager must indicate their name and address, |
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the manufacturer or ripener or packager must indicate their name and address,

| — | the name of the certifying body must be specified, |
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the name of the certifying body must be specified,

| — | any cheese marketed using the name of the geographical indication must include a reference to the geographical origin, in the format defined by the group, on one side or on the edge; this identification does not apply to cheeses marketed directly to the consumer by a farm producer or cheese manufacturer, |
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any cheese marketed using the name of the geographical indication must include a reference to the geographical origin, in the format defined by the group, on one side or on the edge; this identification does not apply to cheeses marketed directly to the consumer by a farm producer or cheese manufacturer,

| — | in addition, for cheeses from small moulds, the word ‘petite’ (small) may be included on the labelling, invoices and commercial documents, but it may not be adjacent to or immediately above the name ‘Tomme de Savoie’. |
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in addition, for cheeses from small moulds, the word ‘petite’ (small) may be included on the labelling, invoices and commercial documents, but it may not be adjacent to or immediately above the name ‘Tomme de Savoie’.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area covers the whole of the two departments of Savoie and Haute Savoie and the following municipalities in the Departments of Ain and Isère.

Department of Ain: Anglefort, Bellegarde-sur-Valserine, Béon, Billiat, Ceyzérieu, Chanay, Châtillon-en-Michaille, Corbonod, Cressin-Rochefort, Culoz, Flaxieu, Injoux-Génissiat, Lancrans, Lavours, Léaz, Lhôpital, Massignieu-de-Rives, Nattages, Parves, Pollieu, Saint-Martin-de-Bavel, Seyssel, Surjoux, Talissieu, Villes, Virignin, Vongnes.

Department of Ain

Department of Isère: Entre-deux-Guiers, Miribel-les-Échelles, Saint-Christophe-sur-Guiers, Saint-Pierre-de-Chartreuse, Saint-Pierre d'Entremont.

Department of Isère

5.   Link with the geographical area

Link with the geographical area

Specificity of the area

Specificity of the area

The natural surroundings of the ‘Tomme de Savoie’ area have a large variety of soil substrates and a homogeneous mountain climate.

In topographical and geological terms, the geographical area for ‘Tomme de Savoie’ is quite diverse. The area is mainly at an altitude of between 200 and 2 500 m, with characteristic soil types from both old crystalline and limestone massifs.

The climate is typical of mountain climates: the winters are long and sometimes harsh and the summers hot. With the exception of the valleys in the Maurienne and Tarentaise, which receive less precipitation on the whole, the annual precipitation is high, with an average of 1 000 mm and up to 1 500 mm at the base of the pre-Alpine mountain ranges. Precipitation is distributed over the whole year.

The combination of deep soils and considerable precipitation throughout the year makes the geographical area a distinctive and characteristic prime territory for high-quality grass (pasture and meadows with rich and diverse flora).

In the foreland, cereal and maize production is also well developed.

As regards human factors, ‘Tomme de Savoie’ is the oldest of the Savoie cheeses. ‘Tomme de Savoie’ has long been a cheese intended for domestic consumption. It was an essential source of protein in the peasants' diet.

The quantity of milk available depended largely on the other uses of milk, in particular to supply fat, which was highly coveted. The peasants of the Province of Savoie produced this cheese with the small amount of milk left over.

In the same way that ‘Tomme de Savoie’ cheeses had varying fat contents depending on the degree of skimming, there were also different sizes of ‘Tomme de Savoie’ depending on the farms where they were produced.

‘Tomme de Savoie’ was originally produced domestically, and production was then extended to certain cheese-making dairies.

The production of milk intended for producing ‘Tomme de Savoie’ still relies on the wide availability of grass in the geographical area and also on the continued tradition of farming traditional breeds: Abondance, Montbéliarde and Tarentaise. These breeds have demonstrated their ability to adjust to the physical and climate constraints of the environment: body type adapted to grazing on sloping pastures, temperature tolerance, ability to thrive on grazing in the summer and dry fodder in the winter. The dairy cows' feed is based on the use of fodder and cereals produced mainly in the geographical area.

In these mountain areas, specific cheese-making know-how has been developed that is well suited to the environment. The techniques used in the region are adapted to the properties of the milk, and the cheese producers take particular care to master certain points such as inoculation, management of the mesophilic and thermophilic flora and ripening.

These techniques are the result of shared know-how in a region where there has long been a culture of producing pressed cheeses.

Ripening the cheese on wooden boards in cellars allows the paste to develop properly and also enables the development of the surface flora, in particular the mucor. ‘Tomme de Savoie’ cheeses are turned over at least once a week during ripening, and the ‘hairs’ are removed during handling.

Specificity of the product

Specificity of the product

‘Tomme de Savoie’ is a pressed, uncooked cheese, made from raw or thermised cow's milk.

‘Tomme de Savoie’ is distinguished by its relatively small, flat, cylindrical format, its smooth to slightly uneven, white to white-grey rind, and its clear and slightly salty taste, sometimes with a touch of acidity and a touch of sharpness.

Causal link

Causal link

The link between ‘Tomme de Savoie’ and its geographical origin is based on its specific quality.

The ability of the geographical area to produce sufficient quantities of coarse fodder and cereals to meet milk production needs, while maintaining extensive production systems, guarantees that the animals are fed a varied diet.

The systems for farming dairy herds prioritise the use of the great variety of local fodder resources available in the geographical area. Milk production in the geographical area makes optimum use of grazing resources in line with ancestral practices and uses milk obtained from traditional breeds. Local breeds are preferred, because they now account for over 90 % of the total livestock population. These breeds, which are well suited to the climate and mountain topography, are able to meet their full production potential despite sometimes difficult conditions, and through their milk, the diversity of the flora they consume is reflected in the cheese.

This milk, produced in large quantities thanks to a specific diet, is better suited to the production of ‘Tomme de Savoie’ than that of other breeds raised in the same conditions and displays the following particular features: the curd obtained after adding the rennet is firmer and the cheese yield greater.

Several studies have highlighted the effect of the feed and composition of the fodder on the quality of milk (e.g. Bugaud C., Buchin S., Hauwuy A., Coulon J.B., 2002. Texture et flaveur du fromage selon la nature du pâturage: cas du fromage d'Abondance (Texture and flavour of cheese according to the type of pasture: the case of cheese from the Abondance breed), INRA Prod. Anim., GIS AlpesJura; Dorioz J.M., Fleury P., Coulon J.B., Martin B., 2000. La composante milieu physique dans l'effet terroir pour la production fromagère: quelques réflexions à partir du cas des fromages des Alpes du Nord (The physical environment as a factor in the impact of ‘terroir’ on cheese production: a discussion relating to cheese from the Northern Alps), Courrier de l'environnement, GIS AlpesJura; or Lucas A., Hulin S., Michel V., Agabriel C., Chamba J.F., Rock E., Coulon J.B., 2006. Relations entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage: étude en conditions réelles de production (Relationship between milk production conditions and nutritional constituents in cheese: a study under actual production conditions), INRA Prod Anim, GIS AlpesJura). The last of these studies, which concerned ‘Tomme de Savoie’, highlights the significant effect of feed on the cheeses' liposoluble micronutrient content. It also demonstrates that the fatty acid profile of the milk, and by extension the cheese, is principally linked to the basic ration of the cows' feed.

Texture et flaveur du fromage selon la nature du pâturage: cas du fromage d'Abondance

La composante milieu physique dans l'effet terroir pour la production fromagère: quelques réflexions à partir du cas des fromages des Alpes du Nord

terroir

Relations entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage: étude en conditions réelles de production

The milk used for production is raw or thermised, which guarantees the presence of natural flora, protected by the production process being initiated quickly. It is partly this diverse flora that is responsible for the attributes of ‘Tomme de Savoie’.

Using raw or thermised milk respects the milk's initial properties, in particular those that result from the animals' feed, the diversity of which is one of the features of the geographical area.

In the same way that ‘Tomme de Savoie’ cheeses had varying fat contents depending on the degree of skimming, there were also different sizes of ‘Tomme de Savoie’ depending on the farms where they were produced. The quantity of milk available depended largely on the other uses of milk, in particular to supply fat, which was highly coveted. The peasants produced this cheese with the small amount of milk left over.

To stay true to the product's traditional characteristics, the cheese manufacturers use a cheese pressing technique to produce cheeses that are of various sizes but all fairly small in comparison with other cheeses from the region, and which have varying fat contents.

Production practices have led to the selection of the appropriate flora for production. Its use enables current producers to develop the characteristic taste of the cheese. The ripening process develops this flavour further.

The surface flora, consisting mainly of mucor, gives ‘Tomme de Savoie’ its characteristic grey appearance. Its development is assisted by ripening the cheese on wood. The care taken when turning the cheese during ripening also helps to form the rind that is so characteristic of ‘Tomme de Savoie’, in particular by removing the mucor ‘hairs’.

Reference to publication of the specification

Reference to publication of the specification

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

https://www.inao.gouv.fr/fichier/CDCTommedeSavoie.pdf

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

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