# Official Journal C 315/2016

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 315 |
| | |
| English edition | Information and Notices | Volume 5930 August 2016 |

ISSN 1977-091X

Official Journal

of the European Union

C 315

English edition

Information and Notices

Volume 5930 August 2016

---

| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 315/01 | Euro exchange rates | 1 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 315/01

Euro exchange rates

1

---

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2016/C 315/02 | Prior notification of a concentration (Case M.8171 — SEGRO/PSPIB/SELP/TREZZO) — Candidate case for simplified procedure (
  1
  ) | 2 |
| | OTHER ACTS |
| | European Commission |
| 2016/C 315/03 | 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 of the European Parliament and of the Council | 3 |
| 2016/C 315/04 | 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 of the European Parliament and of the Council | 8 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2016/C 315/02

Prior notification of a concentration (Case M.8171 — SEGRO/PSPIB/SELP/TREZZO) — Candidate case for simplified procedure (
  1
  )

1

2

OTHER ACTS

European Commission

2016/C 315/03

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 of the European Parliament and of the Council

3

2016/C 315/04

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 of the European Parliament and of the Council

8

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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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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 30.8.2016 | EN | Official Journal of the European Union | C 315/1 |
| --- | --- | --- | --- |

30.8.2016

EN

Official Journal of the European Union

C 315/1

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Euro exchange rates (1)

29 August 2016

(2016/C 315/01)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1170 |
| JPY | Japanese yen | 114,24 |
| DKK | Danish krone | 7,4451 |
| GBP | Pound sterling | 0,85476 |
| SEK | Swedish krona | 9,4940 |
| CHF | Swiss franc | 1,0937 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,2731 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,023 |
| HUF | Hungarian forint | 308,76 |
| PLN | Polish zloty | 4,3314 |
| RON | Romanian leu | 4,4576 |
| TRY | Turkish lira | 3,3048 |
| AUD | Australian dollar | 1,4790 |
| CAD | Canadian dollar | 1,4536 |
| HKD | Hong Kong dollar | 8,6637 |
| NZD | New Zealand dollar | 1,5438 |
| SGD | Singapore dollar | 1,5212 |
| KRW | South Korean won | 1 254,70 |
| ZAR | South African rand | 16,2300 |
| CNY | Chinese yuan renminbi | 7,4608 |
| HRK | Croatian kuna | 7,4852 |
| IDR | Indonesian rupiah | 14 819,24 |
| MYR | Malaysian ringgit | 4,5183 |
| PHP | Philippine peso | 51,829 |
| RUB | Russian rouble | 72,6695 |
| THB | Thai baht | 38,647 |
| BRL | Brazilian real | 3,6710 |
| MXN | Mexican peso | 20,7643 |
| INR | Indian rupee | 75,0335 |

Currency

Exchange rate

USD

US dollar

1,1170

JPY

Japanese yen

114,24

DKK

Danish krone

7,4451

GBP

Pound sterling

0,85476

SEK

Swedish krona

9,4940

CHF

Swiss franc

1,0937

ISK

Iceland króna

NOK

Norwegian krone

9,2731

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,023

HUF

Hungarian forint

308,76

PLN

Polish zloty

4,3314

RON

Romanian leu

4,4576

TRY

Turkish lira

3,3048

AUD

Australian dollar

1,4790

CAD

Canadian dollar

1,4536

HKD

Hong Kong dollar

8,6637

NZD

New Zealand dollar

1,5438

SGD

Singapore dollar

1,5212

KRW

South Korean won

1 254,70

ZAR

South African rand

16,2300

CNY

Chinese yuan renminbi

7,4608

HRK

Croatian kuna

7,4852

IDR

Indonesian rupiah

14 819,24

MYR

Malaysian ringgit

4,5183

PHP

Philippine peso

51,829

RUB

Russian rouble

72,6695

THB

Thai baht

38,647

BRL

Brazilian real

3,6710

MXN

Mexican peso

20,7643

INR

Indian rupee

75,0335

---

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 30.8.2016 | EN | Official Journal of the European Union | C 315/2 |
| --- | --- | --- | --- |

30.8.2016

EN

Official Journal of the European Union

C 315/2

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Prior notification of a concentration

(Case M.8171 — SEGRO/PSPIB/SELP/TREZZO)

Candidate case for simplified procedure

(Text with EEA relevance)

(2016/C 315/02)

| 1. | On 22 August 2016, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings SEGRO plc (‘SEGRO’, United Kingdom) and Public Sector Pension Investment Board (‘PSPIB’, Canada) acquire within the meaning of Article 3(1)(b) of the Merger Regulation, through SEGRO European Logistics Partnership SARL (‘SELP’, Luxembourg), joint control over an income producing logistics asset in Italy, Trezzo, by way of purchase of assets. |
| --- | --- |

1.

On 22 August 2016, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings SEGRO plc (‘SEGRO’, United Kingdom) and Public Sector Pension Investment Board (‘PSPIB’, Canada) acquire within the meaning of Article 3(1)(b) of the Merger Regulation, through SEGRO European Logistics Partnership SARL (‘SELP’, Luxembourg), joint control over an income producing logistics asset in Italy, Trezzo, by way of purchase of assets.

| 2. | The business activities of the undertakings concerned are:
  —   for SEGRO: ownership, asset management and development of modern warehousing, light industrial and data centre properties,
  —   for PSPIB: managing a diversified global portfolio composed of investments in public financial markets, private equity, real estate, infrastructure and natural resources and private debt,
  —   for TREZZO: logistics warehouse asset located in the industrial area of Trezzo on the outskirts of Milan in Italy. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for SEGRO: ownership, asset management and development of modern warehousing, light industrial and data centre properties,

—   for PSPIB: managing a diversified global portfolio composed of investments in public financial markets, private equity, real estate, infrastructure and natural resources and private debt,

—   for TREZZO: logistics warehouse asset located in the industrial area of Trezzo on the outskirts of Milan in Italy.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8171 — SEGRO/PSPIB/SELP/TREZZO, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference M.8171 — SEGRO/PSPIB/SELP/TREZZO, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2)  OJ C 366, 14.12.2013, p. 5.

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OTHER ACTS

European Commission

| 30.8.2016 | EN | Official Journal of the European Union | C 315/3 |
| --- | --- | --- | --- |

30.8.2016

EN

Official Journal of the European Union

C 315/3

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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 of the European Parliament and of the Council

(2016/C 315/03)

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)

‘BRA’

EU No: PDO-IT-02128 — 18.3.2016

PDO ( X ) PGI ( ) TSG ( )

1.   Applicant group and legitimate interest

| Consorzio di Tutela del Formaggio BRA DOP (association for the protection of ‘Bra’ PDO cheese) |
| --- |
| Via Silvio Pellico 10 |
| 10022 Carmagnola (TO) |
| ITALIA |
| Tel. +39 0110565985. Fax +39 0110565989. |
| Email: promo.formaggi@produttorilattepiemonte.com |

Consorzio di Tutela del Formaggio BRA DOP (association for the protection of ‘Bra’ PDO cheese)

Via Silvio Pellico 10

10022 Carmagnola (TO)

ITALIA

Tel. +39 0110565985. Fax +39 0110565989.

Email: promo.formaggi@produttorilattepiemonte.com

The Consorzio di Tutela del Formaggio BRA DOP is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Italy

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

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

—

☐

Product description

—

☐

Proof of origin

—

☐

Production method

—

☐

Link

—

☒

Labelling

—

☐

Other [to be specified]

4.   Type of amendment(s)

| — | ☐ | Amendment to the product specification of a 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, that requires no amendment to the published single document. |
| --- | --- | --- |
| — | ☒ | Amendment to the product specification of a 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, that requires an amendment to the published single document. |
| — | ☐ | Amendment to the product specification of a 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 the product specification of a 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 the product specification of a 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, that requires no amendment to the published single document.

—

☒

Amendment to the product specification of a 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, that requires an amendment to the published single document.

—

☐

Amendment to the product specification of a 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 the product specification of a 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)

In Article 8 of the product specification the following has been inserted after the fourth sentence:

‘The logo for “Bra” PDO cheese is red for “Bra”, “Bra Tenero” and “Bra Tenero d'Alpeggio”, and brown for “Bra Duro” and “Bra Duro d'Alpeggio”. This logo must appear alongside the EU logo’.

Graphical specifications have also been added for the various logos.

The purpose of this amendment is to make it easier for the consumer to identify the various types of ‘Bra’ cheese, as the words ‘BRA TENERO’ and ‘BRA DURO’, ‘BRA TENERO D'ALPEGGIO’ and ‘BRA DURO D'ALPEGGIO’ can now be included in the logo itself.

The possible variants of the logo are therefore as follows:

The eighth sentence of Article 8 has been amended to allow the paper label to be reproduced in black and white when the product is sold in portions or pre-packed.

Furthermore, the term ‘pre-packaged’ has been replaced by the term ‘pre-packed’.

Therefore, the following sentences:

‘The cheese may be sold whole, sliced, in portions or pre-packaged. “Bra Duro” may also be sold in pre-packed grated form. Cutting, pre-packaging and grating may take place outside the geographical production area.’

have been replaced as follows:

‘The cheese may be sold whole, sliced, in portions or pre-packed. “Bra Duro” may also be sold in pre-packed grated form. In these cases the logos may be reproduced in black and white. Cutting, pre-packing and grating may take place outside the geographical production area.’

Allowing labels to be printed in black and white has proved necessary because the printers used to produce labels for pre-packed cheese or cheese portions often print only in black and white. Such labelling is carried out either by large retailers or by cutters.

In order to align the terminology with that used in Regulation (EU) No 1169/2011 of the European Parliament and of the Council (3), the word ‘pre-packaged’ has been replaced by the word ‘pre-packed’ in the last sentence of Article 8 of the product specification.

3

SINGLE DOCUMENT

‘BRA’

‘BRA’

EU No: PDO-IT-02128 — 18.3.2016

EU No: PDO-IT-02128 — 18.3.2016

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name(s)

Name(s)

‘Bra’

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

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

Description

The finished product must have the following characteristics:

Shape: cylindrical with flat sides.

Shape

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

Dimensions

Weight: from 6 to 9 kg.

Weight

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

Rind: for ‘Bra Tenero’: light grey, elastic, smooth and regular, non-edible;

Rind: for ‘Bra Tenero’

for ‘Bra Duro’: hard, firm, ranging from golden brown to dark grey, possibly treated with edible oils to prevent mould growth, non-edible.

for ‘Bra Duro’

Texture of the body of the cheese: ‘Bra Tenero’: moderately firm and elastic, with small holes, not too many in number; ‘Bra Duro’: small holes, not too many in number.

Texture of the body of the cheese: ‘Bra Tenero’

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

Colour of the body of the cheese: ‘Bra Tenero’

Taste: pleasantly aromatic, moderately savoury for ‘Bra Tenero’, flavoursome to highly savoury for ‘Bra Duro’.

Taste

Fat content in the dry matter: minimum 32 %.

Fat content in the dry matter

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)

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

Cow's milk, possibly with the addition of small amounts (maximum 20 %) of sheep's/goat's milk, possibly semi-skimmed for Bra Duro. For ‘Bra d'Alpeggio’ the milk used may be semi-skimmed for both the ‘Tenero’ and ‘Duro’ varieties; salt, liquid calf rennet.

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

Holdings rearing the animals whose milk is used to produce ‘Bra’ cheese must be located within the defined geographical area.

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

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

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

...

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

After the cheese is moulded, special ring-shaped stamps are used to apply the origin mark featuring the stylised letter B, the variety (‘Duro’ or ‘Tenero’) and the producer's number consisting of the abbreviation of the province and a two-digit number.

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

The conformity mark consists of a paper label bearing the words ‘BRA TENERO’ or ‘BRA DURO’, ‘BRA TENERO D'ALPEGGIO’ or ‘BRA DURO D'ALPEGGIO’, as well as the characteristic logo of a little man with moustache and hat carrying a cheese from which a piece has already been cut out.

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

The product may be marketed with the ‘Bra’ protected designation of origin only after such marking and labelling.

Food glue may be used to affix the paper label.

The same logo must appear on ‘Bra’ cheese sold in portions.

The possible variants of the logo are therefore as follows:

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

4.   Concise definition of the geographical area

Concise definition of the geographical area

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

5.   Link with the geographical area

Link with the geographical area

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

The breezes which blow down from the mountains in the area, in different directions, between morning and night, result in low humidity, the best conditions for maturing cheeses.

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

‘Bra’ is a pressed cheese which, in its ‘Tenero’ and ‘Duro’ varieties, has great importance in terms of food and tradition for those who produce and consume it. Thanks to the cheese-making know-how of the mountain farmers who came down into the valleys at the end of summer, for over a century this cheese, in spite of its origins in the alpine area, has become well known also in the plains for its high nutritional and cultural value. The processing, moulding and pressing of the cheese are of particular importance in the production of ‘Bra’.

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

The interplay of pedoclimatic and production factors is what gives ‘Bra’ its particular characteristics. This is because, over centuries, an exceptional local microflora has developed, giving the cheese its specific characteristics during the maturation process, making ‘Bra’ unique and recognisable among pressed cheeses.

‘Bra’ cheese is a key part of the history and culture of Cuneo Province. The town of Bra was taken as the name for the cheese because it was the main historical market for the product. ‘Bra’ cheese has maintained its characteristic aroma and flavour over time. These commercial characteristics can be attributed to the geographical production area since this is where they have been developed and passed down. Moreover, the fact that there are two forms, ‘Tenero’ and ‘Duro’, is due to the cheese-makers' ability to use very similar techniques while at the same time giving the cheese distinctive flavours depending on the specific techniques and different maturing times; in any event, the body of the cheese is compact but never dry, meaning that it can also be grated.

Reference to publication of the specification

Reference to publication of the specification

(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 ‘Prodotti DOP e IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di produzione all'esame dell'UE’.

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

1

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

2

(3)  OJ L 304, 22.11.2011, p. 18.

3

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| 30.8.2016 | EN | Official Journal of the European Union | C 315/8 |
| --- | --- | --- | --- |

30.8.2016

EN

Official Journal of the European Union

C 315/8

---

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 of the European Parliament and of the Council

(2016/C 315/04)

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)

‘TOMA PIEMONTESE’

EU No: PDO-IT-02127 — 18.3.2016

PDO ( X ) PGI ( ) TSG ( )

1.   Applicant group and legitimate interest

| Consorzio di Tutela del Formaggio Toma Piemontese DOP (Association for the protection of ‘Toma Piemontese’ PDO cheese) |
| --- |
| Via Silvio Pellico, 10 |
| 10022 Carmagnola (TO) |
| ITALIA |
| Tel. +39 0110565985. Fax +39 0110565989 |
| Email promo.formaggi@produttorilattepiemonte.com |

Consorzio di Tutela del Formaggio Toma Piemontese DOP (Association for the protection of ‘Toma Piemontese’ PDO cheese)

Via Silvio Pellico, 10

10022 Carmagnola (TO)

ITALIA

Tel. +39 0110565985. Fax +39 0110565989

Email promo.formaggi@produttorilattepiemonte.com

The above protection association is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Italy

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

| — | ☐ | Product description |
| --- | --- | --- |
| — | ☐ | Proof of origin |
| — | ☐ | Production method |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☐ | Other (to be specified) |

—

☐

Product description

—

☐

Proof of origin

—

☐

Production method

—

☐

Link

—

☒

Labelling

—

☐

Other (to be specified)

4.   Type of amendment(s)

| — | ☐ | Amendment to the product specification of a 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, that requires no amendment to the published single document. |
| --- | --- | --- |
| — | ☒ | Amendment to the product specification of a 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, that requires an amendment to the published single document. |
| — | ☐ | Amendment to the product specification of a 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 the product specification of a 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 the product specification of a 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, that requires no amendment to the published single document.

—

☒

Amendment to the product specification of a 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, that requires an amendment to the published single document.

—

☐

Amendment to the product specification of a 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 the product specification of a 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)

The amendment provides for allowing the paper label to be reproduced in black and white when the product is sold in portions or pre-packed. This amendment has proved necessary because the printers used to produce labels for pre-packed cheese or cheese portions often print only in black and white. Such labelling is carried out either by large retailers or by cutters.

Therefore the following sentence has been added after the seventh sentence of Article 8 of the product specification and in the last paragraph of point 3.5 of the single document:

‘Where the product is sold in portions or pre-packed, the logo of the PDO “Toma Piemontese” cheese and the PDO “Toma Piemontese” half-fat cheese may be reproduced in black and white’.

Also, black and white logos have been added to the product specification as shown below.

In order to align the terminology with that used in Regulation (EU) No 1169/2011 of the European Parliament and of the Council (3), the word ‘pre-packaged’ has been replaced by the word ‘pre-packed’ in the last sentence of Article 8 of the specification and in the first sentence of point 3.5 of the single document.

3

SINGLE DOCUMENT

‘TOMA PIEMONTESE’

‘TOMA PIEMONTESE’

EU No: PDO-IT-02127 — 18.3.2016

EU No: PDO-IT-02127 — 18.3.2016

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘Toma Piemontese’

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

‘Toma Piemontese’ is a cheese produced exclusively from cows' milk, i.e. whole milk for the full-fat variety, and partially skimmed milk for the half-fat variety.

The finished product must have the following characteristics:

—   Shape: cylindrical with flat or almost flat sides and a slightly convex base;

Shape

—   Dimensions: 15-35 cm in diameter, side 6-12 cm wide;

Dimensions

—   Weight: from 1,8 to 9 kg

Weight

(the measurements and weights refer to the cheese after the minimum ageing period);

—   Rind: for the full-fat variety: elastic and smooth, light straw yellow and reddish brown, depending on the degree of ageing; inedible;

Rind

—   Rind: for the half-fat variety: inelastic, rustic-looking crust varying in colour from deep straw yellow to reddish brown; inedible;

Rind

—   Texture of the body of the cheese: for the full-fat variety, a soft consistency with small, well-distributed eyes; for the half-fat variety, an elastic or semi-hard (increasing with longer ageing) consistency with small eyes;

Texture of the body of the cheese

—   Colour of the body of the cheese: pale straw yellow;

Colour of the body of the cheese

—   Taste: for the full-fat variety, mild and pleasant-tasting with a delicate aroma; for the half-fat variety, an intense and harmonious flavour with a fragrant aroma which becomes more characteristic with ageing;

Taste

—   Fat content in the dry matter: not less than 40 % for the full-fat variety; not less than 20 % for the half-fat variety.

Fat content in the dry matter

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

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

The cattle must be fed mainly on green or preserved fodder or on hay fodder from meadows, pasture land or meadow-pasture land or hay from mixed-grass meadows. The majority of this feed material must come from the defined geographical area.

Raw materials: Cows' milk, salt, calf's rennet, lactic acid enzymes and/or natural inocula where required. The natural inocula must be produced in the production area and/or result from previous processing.

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 ageing of the cheese) must take place within the area indicated in point 4.

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

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

The cheese may be sold whole, sliced, in portions or pre-packed. Cutting and pre-packing may take place outside the geographical production area.

The conformity mark is constituted by affixing, during the pre-marketing phase, a paper label (14 cm to 27 cm in diameter) and branding a mark in the centre of one side of each cheese using appropriate devices, bearing the PDO logo and the letter ‘S’ for the half-fat variety. The product may be marketed with the ‘Toma Piemontese’ protected designation of origin only after such marking and labelling has taken place.

Food glue may be used to affix the paper label.

The logo of the PDO ‘Toma Piemontese’ cheese is made up of a blue-coloured stylised cow containing the words ‘Toma Piemontese’ written in white and surrounded by a green, white and red circle representing the colours of the Italian flag.

The origin mark is affixed by means of a plastic seal which, in the centre, depicts the head of a cow overlaid by a stylised letter ‘T’; the producer's distinctive alphanumerical code, comprising an upper-case letter and a two-digit number is to be indicated to the left of the figure. In the case of the half-fat cheese, an upper-case letter ‘S’ is indicated in a small box centrally positioned above the logo.

The PDO ‘Toma Piemontese’ logo appears in the centre of the paper label and is surrounded on the outer edge of the label by a green-coloured ring containing the words ‘Toma Piemontese DOP’. In the case of the half-fat cheeses, this wording must also contain the word ‘Semigrasso’. The same logo must appear on ‘Toma Piemontese’ cheese sold in portions.

Where the product is sold in portions or pre-packed, the logo of the PDO ‘Toma Piemontese’ cheese and the PDO ‘Toma Piemontese’ half-fat cheese may be reproduced in black and white.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area of origin of the milk and the area in which ‘Toma Piemontese’ cheese is produced and aged comprises the administrative territory of the provinces of Novara, Vercelli, Biella, Torino, Cuneo, Verbania Cusio Ossola, as well as the municipalities of Monastero Bormida, Roccaverano, Mombaldone, Olmo Gentile and Serole in the Province of Asti, and Acqui Terme, Terzo, Bistagno, Ponti and Denice in the Province of Alessandria.

5.   Link with the geographical area

Link with the geographical area

The defined area is characterised by high, well-distributed rainfall, with values of between 800 and 1 500 mm per annum. Rainfall is at its lowest in winter, with peaks in the spring and secondary peaks in summer and autumn. There is significant availability of irrigation water on the plains. The climatic conditions associated with the levels of sunshine recorded in the area (the absolute annual mean value is 5,4 hours per day, with a maximum of 8,4 hours per day in July and a minimum of 3,5 hours per day in November and December) and the nature of its soils create a unique and singular mix in Europe. These soil and weather conditions are reflected in the characteristics of the fodder, which is subjected to minor heat and water stress, giving rise to strong and luxuriant growth. The pastures and meadows and the fodder growth are generally very rich in ryegrass, alfalfa and other high-quality grasses and leguminous plants, including clover. The high quality of the fodder gives rise to excellent milk production and cheese with unique notes.

These specific conditions are also favourable to the animals reared, contributing to their welfare in relation to their housing conditions.

The cheese-makers' particular skill in cutting the curd is crucial to obtaining the correct consistency of the cheese, which should be soft with small, well-distributed eyes.

The cheese is characterised by its soft texture and small, well-distributed eyes.

The area's specific weather conditions, in the form of high rainfall and humidity and characteristic levels of sun exposure, combined with the skills of the local cheese-makers, who have been able to take full advantage of these conditions, have enabled ‘Toma Piemontese’ to benefit from the maximum potential of the defined production area, resulting in a cheese essentially characterised by its particularly soft texture. The specific skills of the cheese-makers mean that, at the time of cutting the curd, which is obtained without cooking or very gentle semi-cooking, a graininess can be achieved which strikes a perfect balance between the cheese mass and the whey.

The ageing process, which traditionally takes place in natural caves or other suitable environments that are characterised by very high humidity, also makes it possible to preserve the cheese's soft texture.

Reference to publication of the specification

Reference to publication of the specification

(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 ‘Prodotti DOP e IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di produzione all'esame dell'UE’.

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

1

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

2

(3)  OJ L 304, 22.11.2011, p. 18.

3

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