# C_2017317EN.01001001.xml

| 23.9.2017 | EN | Official Journal of the European Union | C 317/10 |
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23.9.2017

EN

Official Journal of the European Union

C 317/10

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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

(2017/C 317/06)

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).

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SINGLE DOCUMENT

‘TRADITIONAL WELSH CAERPHILLY’/‘TRADITIONAL WELSH CAERFFILI’

‘TRADITIONAL WELSH CAERPHILLY’/‘TRADITIONAL WELSH CAERFFILI’

EU No: PDO-GB-02090 — 16.11.2015

EU No: PDO-GB-02090 — 16.11.2015

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name(s)

Name(s)

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’

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 1.3 Cheeses

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

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

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a ‘Caerphilly’ styled hard cheese made in Wales from milk produced on Welsh Farms. The cheese can be made from pasteurised or raw cow’s milk and produced using either organic or non-organic cow’s milk. It is the only native cheese of Wales.

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is produced as a flat round shaped cheese with a uniform consistent creamy white texture. The outside of the cheese is smooth and intact and may have a slightly moulded coat, which historically was presented dusted with fine oatmeal or flour when sold. ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a fresh young cheese with a mild slightly ‘lemony’ taste and a fresh lingering after taste. This taste will develop on maturity to have a more pronounced, fuller, but still mild flavour. ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has a fresh cheese aroma and a smooth close and flaky texture which will contain individual and small variations, as with any artisanal product. The cheese is made to be eaten young from 10 days old or can be matured for up to 6 months.

Composition of ingredients for ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’

Milk 97,5 %

Salt 1-2 %

Rennet

Milk cultures 0,5 %

Fat content: 45 %-55 % of the dry matter

Dry Matter: Minimum 55 % for younger cheese (10 days old)

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is normally presented as a flat round cheese ranging from 2-4 kg in weight with a diameter of 20-25 cm and a depth 6-12 cm however miniature cheeses can also be made. The cheese is shaped by putting into moulds by hand. It is sold as a ‘naked’ cheese, meaning it is not cloth bound.

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)

Cow’s milk (organic or non-organic, unpasteurised or pasteurised) produced from dairy farms anywhere in Wales

Salt

Rennet

Starter cultures containing strains such as Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diocetylactis.

Lactococcus lactis

cremoris

Lactococcus lactis

diocetylactis

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 following production steps must take place in the designated geographical area:

| — | Milk produced from Welsh dairy farms. |
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Milk produced from Welsh dairy farms.

| — | If appropriate, pasteurisation of milk. |
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If appropriate, pasteurisation of milk.

| — | Milk transferred into cheese vats, starter and rennet added and milk allowed to coagulate. |
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Milk transferred into cheese vats, starter and rennet added and milk allowed to coagulate.

| — | Coagulum cut to release the curds from the whey. |
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Coagulum cut to release the curds from the whey.

| — | Curds and whey scalded. |
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Curds and whey scalded.

| — | Draining whey. |
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Draining whey.

| — | Texturing the curd. |
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Texturing the curd.

| — | Milling and moulding. |
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Milling and moulding.

| — | Pressing. |
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Pressing.

| — | Brining (where dry salting is practiced the salt is added and mixed into the curd before moulding). |
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Brining (where dry salting is practiced the salt is added and mixed into the curd before moulding).

| — | Storing and Maturation of the cheese. |
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Storing and Maturation 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

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4.   Concise definition of the geographical area

Concise definition of the geographical area

The country of Wales

5.   Link with the geographical area

Link with the geographical area

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffilli’ has the reputation of being historically Wales’s only native cheese and its ‘mild lemony taste’ is a recognised term used by international cheese judges to describe this specific cheese.

The link between the geographical area and the product is due to the following 2 key factors which contribute to the unique flavour and characteristics of the product.

| 1) | Made from cows milk produced on Welsh farms which have been fed, a predominantly forage based diet. |
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1)

Made from cows milk produced on Welsh farms which have been fed, a predominantly forage based diet.

| 2) | Specific knowledge and skill base of producers to produce ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffilli’. These skills have been developed and associated with Wales since the early 19th century and have remained largely unchanged for generations. |
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2)

Specific knowledge and skill base of producers to produce ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffilli’. These skills have been developed and associated with Wales since the early 19th century and have remained largely unchanged for generations.

The soil and climate of the designated area underpins the reputation that Wales is one of the best countries in the world for growing grass. Wales has a natural capacity for grass growth and the long grass growing season is predominantly a factor of the maritime climate of Wales. It is this ability and propensity to grow grass that underpins and provides the foundation blocks for the evolvement and importance of the Welsh dairy industry and Welsh cheese making.

Rainfall is plentiful and well distributed with minimal summer soil water stress, and favourable temperatures from the warm south westerly variable winds of the Gulf Stream. Dairy farms, can achieve a grass growing season averaging 300 grass growing days (Down et al. 1981), with potential annual grass yields of over 18 t/dm/ha (Hopkins et al. 1995). This long growing season in the lowlands allows cows to naturally graze outside for up to 10 months of the year and when not out at grass, the cows are predominantly fed grass conserved from the same pastures. This ensures that milk from forage is maximised and helps to produce a consistent type of milk from which ‘Traditional Welsh Caerphilly’ is made.

Grass fed cows, as opposed to cows that are fed a more processed diet have been scientifically proven (‘Profiling Milk From Grass’ Teagasc, Science Foundation Ireland and the Dairy Research Trust) to produce milk richer in omega 3 fats, vitamin E, beta-carotene and CLA (a beneficial fatty acid named Conjugated Linoleic acid). This contributes to the flavour and characteristics of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’.

As Wales’s only native cheese, the history of cheese making in Wales is synonymous to the history of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffilli’ cheese making. During the 19th century dairy schools were established throughout Wales to educate cheese producers and to pass on the specific skills and knowledge required. Notes taken by student Mari Jones while attending a ‘Travelling’ Dairy School held in 1927 at Pencoed, Bridgend, show that the making of a traditional Caerphilly cheese was well established in many areas of South Wales.

The descriptions of the desired colour, texture, aroma and organoleptic properties of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ in the current specification are the same as those provided in documentation to these Welsh dairy students. These unique qualities of Caerphilly Cheese were formally incorporated in the 1960s version of the NACEPE (National Association of Creamery Proprietors and wholesale Dairymen (Incorporated) Scheme for Grading of Butter and Cheese. This scheme was introduced in 1941 but has since been disbanded.

Historically, although during the mid-19th Century the cheese was produced in Wales, predominantly (but not exclusively) in South Wales, it was the weekly market held in Caerphilly town which became renowned for selling quality cheese. This was primarily due to a Mr Edward Lewis who initiated a quality or grading system. All cheese found to be of good quality would be stamped with an official circular stamp, with the words ‘Caws Cymru’, ‘Caws Pur’, and ‘Genuine Caerphilly Cheese’. The stamp had a central logo depicting Caerphilly Castle. The making of Caerphilly was prohibited during the 1939-45 war time period (when cheese rationing only allowed long keeping cheeses such as cheddar to be made) but restrictions were lifted in 1953 when the making of Caerphilly cheese began again. In 1971 a Caerphilly cheese produced at Castle Dairies was made to celebrate Caerphilly Castle’s 700th birthday (Western Mail Saturday 16 January 1971).

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a unique artisan cheese made throughout Wales. The cheese is made to be eaten when young, from 10 days, but can be matured for a more pronounced fuller (but still mild) flavour. The matured cheese was an important commodity during the lean winter months before modern methods of storage were available. It is an un-bandaged ‘naked’ cheese, historically sold dusted with flour or oatmeal. Oatmeal traditionally being used as oats is a crop most suited to the wetter and colder climate of Wales.

Cheese making is both an art and a science that requires skill throughout the cheese making process. The skill base for making ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has been developed and associated with Wales since the early 19th century. Particular skills associated with the making of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ which contributes to its unique specificity of product are listed below:

| — | Testing the firmness of the curd by hand. When the curd splits cleanly it is ready for cutting. |
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Testing the firmness of the curd by hand. When the curd splits cleanly it is ready for cutting.

| — | Cutting the curd into large cubes with a knife. In comparison, when producing a cheddar the curd would be cut into the size of rice grains. Cutting with a knife produces a ‘clean’ cut. Cheese makers are trained to cut the curd into large cubes which is essential for fat and moisture retention in the finished product and helps produce a moist soft velvety textured curd. The cheesemaker uses skill, judgement and is trained to identify the correct specific texture and ‘feel’ of the curd. |
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Cutting the curd into large cubes with a knife. In comparison, when producing a cheddar the curd would be cut into the size of rice grains. Cutting with a knife produces a ‘clean’ cut. Cheese makers are trained to cut the curd into large cubes which is essential for fat and moisture retention in the finished product and helps produce a moist soft velvety textured curd. The cheesemaker uses skill, judgement and is trained to identify the correct specific texture and ‘feel’ of the curd.

| — | The scalding temperature for ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is lower than other hard cheeses which also helps retain the moisture content in the finished product. The high moisture content of Traditional Welsh Caerphilly (min 55 % dry matter) contributes to the unique characteristic of the cheese. |
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The scalding temperature for ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is lower than other hard cheeses which also helps retain the moisture content in the finished product. The high moisture content of Traditional Welsh Caerphilly (min 55 % dry matter) contributes to the unique characteristic of the cheese.

Throughout all stages of the cheese making process the cheese maker will carry out acidity checks to monitor acid development. The specific acidity range and moisture content achieved during the cheese making process contributes to the desired texture and flavour of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’.

In contrast to other hard cheeses, Traditional Welsh Caerphilly’s specific acidity range, high moisture content, low scalding temperature and length of maturity are all factors that contribute to its ‘mild lemony’ taste and are factors governed by the skill base of the cheese maker during cheese production.

After the cheesemaker has recognised (by training) that the curd has reached the correct, moist soft velvety texture, the curd is broken into pieces the size of walnuts and packed by hand into the cheese moulds. ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ cheesemakers are trained to know how to traditionally press the cheese to produce the specific size and shape required. ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a relatively small cheese in comparison for example to a 20 kg cheddar. In contrast modern commercial creamery technology often uses vacuum rather than traditional pressing. The light initial pressure applied for ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ (1,5 bar), enables the shape of the cheese to be maintained without the loss of the cream. The skill of traditional pressing ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a skill base in Wales that has been passed down through the generations.

There are two types of Caerphilly cheese made: ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ and Caerphilly cheese and there are significant differences between the two which are listed below.

| 1. | Presentation:
  ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is presented as a flat round cheese ranging from 2-4 kg with a diameter of 20-25 cm and a depth 6-12 cm. It is sold as a ‘naked’ cheese, i.e. not cloth bound. In contrast Caerphilly cheese is presented as a modern style ‘block’ cheese which is easy to prepack and is usually sold plastic wrapped. |
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1.

Presentation:

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is presented as a flat round cheese ranging from 2-4 kg with a diameter of 20-25 cm and a depth 6-12 cm. It is sold as a ‘naked’ cheese, i.e. not cloth bound. In contrast Caerphilly cheese is presented as a modern style ‘block’ cheese which is easy to prepack and is usually sold plastic wrapped.

| 2. | Maturity:
  ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ can be sold from 10 days but can be matured for up to 6 months and may have a slightly moulded coat. Caerphilly cheese which is the product predominantly produced by commercial creameries in the block form is sold and consumed as a young cheese and is not matured. As a young cheese it does not have a moulded coat. Matured ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has a fuller depth of flavour, in contrast, block Caerphilly has a less developed flavour. |
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2.

Maturity:

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ can be sold from 10 days but can be matured for up to 6 months and may have a slightly moulded coat. Caerphilly cheese which is the product predominantly produced by commercial creameries in the block form is sold and consumed as a young cheese and is not matured. As a young cheese it does not have a moulded coat. Matured ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has a fuller depth of flavour, in contrast, block Caerphilly has a less developed flavour.

| 3. | Characteristics:
  ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has a ‘flaky’ texture. Caerphilly ‘block’ cheese tends to have a ‘crumbly’ rather than a ‘flaky’ texture. These terms are recognised terms used by international cheese judges. |
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3.

Characteristics:

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has a ‘flaky’ texture. Caerphilly ‘block’ cheese tends to have a ‘crumbly’ rather than a ‘flaky’ texture. These terms are recognised terms used by international cheese judges.

A further comparison with ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ can be made with Gorwydd Caerphilly which was originally produced in Wales but production has been moved to Somerset. It is therefore not made in Wales and neither is it made from Welsh Milk. In addition Gorwydd Caerphilly is made to be eaten at 2 months and is made only from unpasteurised milk and only by using traditional rennet.

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-traditional-welsh-caerphilly-and-traditional-welsh-caerffili

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

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