ANNEX

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

‘Roquefort’

EU No: PDO-FR-0131-AM03 – 19.10.2017

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Confédération Générale des Producteurs de lait de brebis et des industriels de Roquefort Address: 36 avenue de la République, BP 40348, 12103 Millau cedex, FRANCE Tel. +33 565592200 Fax +33 565592208 Email: info@roquefort.fr

The group is composed of producers of sheep's milk and processors of this milk into ‘Roquefort’, and therefore has a legitimate right to propose the amendments.

2. Member State or Third Country

France

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

— ☐ Product name — ☒ Description of product — ☐ Geographical area — ☒ Proof of origin — ☒ Method of production — ☒ Link — ☒ Labelling — ☒ Other: geographical area, reference regarding the inspection body, national requirements

4. 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

5. Amendment(s)

— Heading ‘Description of product’

For greater precision, the words ‘fermented and salted’ are added to describe the ‘Roquefort’ cheese in the sentence ‘Before it is pressed, the raw cheese, cultured with spores of Penicillium roqueforti and with a moist rind, contains…’. This is also added to the Single Document (paragraph 3.2).

The phrase ‘per 100 g of cheese after total desiccation’ is replaced by ‘per 100 g of dry matter’ for greater clarity. This amendment is requested because it corresponds to the definition of the fat to dry matter ratio for a cheese.

A correction is made to the description of the colour of the veins in the cheese: ‘blue’ is replaced by ‘green-blue’. These adjectives better describe the veins in ‘Roquefort’. This correction is also made in the Single Document (paragraph 3.2).

To avoid any ambiguity, it is added that ‘cutting “Roquefort” is permitted’. This clarification is also added under paragraph 3.5 of the Single Document.

The following provisions, which appear in the specification in force, are added to paragraph 3.2 of the Single Document in line with paragraph 4.2 of the published summary, in order to provide a more comprehensive description of the product:

— ‘… contains a minimum of 52 g of fat per 100 g of dry matter’;

— ‘It is cylindrical, with a diameter of 19-20 cm’;

— ‘The cheese is ripened and matured for at least 90 days from the date of its manufacture’.

— Heading ‘Proof of origin’

The paragraph ‘Each operator must compile a “statement of suitability” registered with the Institut National de l'Origine et de la Qualité (INAO), which allows the INAO to identify all operators involved. All operators must keep their registers and any other documents required for checking the origin, quality and production conditions of the milk and cheese at the INAO's disposal’ is deleted following a change in the national regulations on inspections.

In place of this, the operators' reporting requirements are inserted. The following is therefore provided:

— an identification statement: with a view to awarding certificates recognising their ability to meet the requirements of the specification for the designation from which they wish to benefit;

— declarations of having no intention to produce and of resuming production;

— specific statements by type of operator (operators of manufacturing workshops, operators of both ripening caves and temperature-controlled rooms, and non-manufacturing operators of temperature-controlled rooms);

— statements testifying that they have the requisite knowledge and that the products sold under the ‘appellation d'origine’ label have been duly monitored.

A detailed description has been added of the registrations which operators must carry out regarding milk production, milk collection, manufacturing, transport of the cheeses between the manufacturing workshop and the ripening cave, ripening, maturing and storage. This information facilitates checks on compliance with the specification and product traceability. The methods common to different registers are added. In particular, the length of time for which documents must be retained and the possibility of digitising some documents are specified.

For greater precision, it is added that the analytical and organoleptic testing of the product is carried out by spot checks at the packing stage, in accordance with procedures provided for in the inspection plan.

The methods of identification of the product are added. It is indicated that the identification mark on the top of the cheese comprises the manufacturing site code, the date of production and the batch number. This identification mark is important for product traceability.

— Heading ‘Method of production’

Sub-heading ‘Milk production’

The sentence ‘The production of the sheep's milk and its delivery to the manufacturing workshops meet the following conditions’ is added directly under the sub-heading to introduce the paragraphs that follow.

— Composition of the flock:

The deadline of five years from 22 January 2001 to bring the composition of flocks into line with the specifications is removed as it has passed. It is also removed from paragraph 3.3 of the Single Document, cf. the published summary.

The definition of a dairy sheep, ‘animal of at least one year of age’, is added. This clarification facilitates checks on the provisions concerning dairy sheep.

— Feed:

In the provision stating that ‘the sheep are reared in a traditional manner with a diet based on grass, fodder and cereals, of which at least three quarters by dry matter should come from the geographical production area’, the words ‘per year’ are added. This clarification of the reference period to which the provision applies serves to facilitate checks.

It is added that ‘dry or fermented fodder originates in principle from the farm’ and that ‘whatever its origin, feed purchased from outside the farm, excluding straw and custom-milled feed or equivalent but including fodder, cereal and supplementary feed, intended for the sheep and replacement lambs must not exceed, per flock and per year, an average of 200 kg of dry matter per dairy sheep present on the farm’. These provisions are intended to guarantee maximum autonomy for farms in how they feed their sheep. They reflect the traditional, non-transhumant rearing system present in the geographical area and reinforce the provision stating that at least three quarters of the sheep's feed must originate from the geographical area. The provision regarding the restriction on externally purchased feed referred to above is also added to paragraph 3.3 of the Single Document, accompanied by a paragraph explaining why it is not technically possible to guarantee the origin of all the animal feed from the defined geographical area.

For the purposes of checks on the restriction on purchasing feed from outside the farm, it is added that ‘the number of dairy sheep present corresponds to the number present at birth’.

The provision providing for the possibility of granting derogations regarding the origin of feed is removed because it is not appropriate. Accordingly, the sentence ‘Derogations from this provision may be granted by the National Institute of Origin and Quality for periods of drought, severe weather events or other exceptional circumstances’ is deleted. For the same reason, the reference to derogations under paragraph 4.5 of the published summary is not reproduced under paragraph 3.3 of the Single Document.

In order to guarantee effective grazing of the sheep, a provision is introduced stating that ‘at least 25 % of the principal forage area is allocated to grazing of the dairy flock and is accessible to the flock’.

It is added that ‘during the stabling period, the individual daily ration comprises at least one kilogram of dry matter of hay on average across the flock’. Hay is traditional fodder that helps to ensure a balanced feed. This is also added under paragraph 3.3 of the Single Document.

Two lists of feedstuffs prohibited in the sheep's feed are added.

The first list added is the following:

‘— any addition of urea to the feed;

— any sweet corn silage;

— any silage or wrapped fodder older than one year;

— any industrial by-products preserved by ensilage.’

The second list of prohibited ‘feed for ovine dairy flocks (sheep and lambs) all year round’ is as follows:

‘— any products of animal origin, with the exception of mother's milk and milk replacers for replacement lambs;

— any additives from the categories antibiotics or growth promoters;

— any pre-mixed medicated mixtures comprising anti-bacterial products for oral use, except for treatment of replacement lambs during weaning;

— any feedstuffs with added fat that have undergone treatment to protect them from degradation in the rumen.’

The aim is to remove certain feedstuffs or practices in order to guarantee high-quality, traditional feed for the sheep. Likewise, in order to guarantee the quality of the fodder distributed to the sheep, it is added that ‘poorly preserved, damp hay and fodder are removed prior to distribution’ and that ‘fodder must be harvested under optimal weather conditions’.

— Storage of fodder:

In line with the previous provisions, rules on storage of fodder are inserted in order to ensure good conditions for preservation. The following paragraph is added:

‘Dry fodder and straw are stored in a dry place insulated from the ground. Fodder preserved in silos is stored on a sloping concrete platform to allow run-off to be collected. The tarpaulin covering the silos is replaced every year and complies with the relevant NF standard. Wrapped fodder is stored on a concrete or stabilised platform. For these methods of wet preservation of fodder, a silage additive must be used.’

— Layout of sheep barns:

It is added that ‘the layout of sheep barns provides a minimum area (including corridors) of 1,5 m2 per sheep with lamb or 1,2 m2 per single sheep’ in order to ensure a good state of cleanliness for the animals, allow them to move around in the barn and maintain a healthy environment.

Sub-heading ‘Milk storage and collection’

It is added that the milk supplied to the manufacturing workshops is ‘unskimmed and non-acid’ in order to guarantee the purity and quality of the milk used in production.

In order to avoid any contamination and guarantee the quality of the milk used in production, the following conditions are added after the present sentence ‘After filtering, the milk is refrigerated’.

— ‘The milk is stored in closed and refrigerated containers’;

— ‘The storage temperature of the milk at the farm and during transport to processing facilities is a maximum of 10 °C’.

This temperature, which is higher than that provided for in Annex III, Section IX, Chapter I, paragraph II.B.2 of Regulation (EC) No 853/2004, is necessary to maintain the activity of the milk's natural lactic flora, which is used in the production of ‘Roquefort’ from raw milk and is authorised by the competent authority.

The possibility is added to increase ‘the maximum duration of milk storage on the farm’ to ‘38 hours’ (instead of 24 hours) ‘in exceptional cases involving very long rounds in remote mountain areas with small individual quantities’. In this case, the storage temperature is reduced to ‘4 °C’ to ensure good preservation of the milk. The aim of this provision is to not exclude small producers located in mountainous areas within the geographical area that are difficult to access and where the dairy production levels are lower. It is also added that ‘authorisation for this specific measure is granted by the director of the National Institute of Origin and Quality’ (the competent national authority) in detail and on presentation of evidence by the applicant. Authorisation of such a measure does not affect the quality of the milk used in production, in particular its standard of hygiene, which complies with the general rules.

Sub-heading ‘Manufacturing’

The provision ‘These workshops are independent and have no direct communication with any other processing units present on the same manufacturing site, unless by pipes for removal of sheep's milk that no longer complies with this specification’ is added after the provision in the specification stating that ‘Only milk corresponding to this specification may be supplied to workshops producing “Roquefort”’. Owing to the high seasonality of sheep's milk production and the capacity of their processing equipment, manufacturers of ‘Roquefort’ may have to divert sheep's milk from production of ‘Roquefort’ to other dairy products made from sheep's milk. Raw sheep's milk may also be diverted from production of ‘Roquefort’ as a result of being analysed as non-compliant and may be used in the manufacture of other dairy products made from sheep's milk after thermal treatment. It is therefore estimated that even before starting production, a manufacturer diverts around 30 % of the collected milk, which may then be used in the production of other dairy products made from sheep's milk. This milk not used in the production of ‘Roquefort’ may be processed on site, but in separate processing units without direct communication with the ‘Roquefort’ manufacturing workshops.

The following provision is added: ‘The entry, reception or presence of any milk other than sheep's milk or of any cheese product from milk other than sheep's milk on the manufacturing sites and in the ripening and maturing facilities where “Roquefort” is prepared, manufactured, ripened and matured are prohibited’. This exclusive presence of sheep's milk and sheep's cheese is justified for the following reasons:

— Firstly, a total ban on all other milk or cheese products on the sites where ‘Roquefort’ is manufactured is the only way for the manufacturer to guarantee the absence of a mixture of milks and thus the authenticity of the ‘Roquefort’. An ex-post analysis, however detailed, is always uncertain and partial (limited sampling and non-exhaustive). However, the blanket ban applies to all the cheese manufactured and therefore guarantees the authenticity of all cheese likely to be consumed.

— Secondly, ‘Roquefort’ is produced exclusively using sheep's milk of the breed Lacaune in line with the specification for the ‘Roquefort’ PDO. Its identity is therefore inextricably linked with sheep's milk. Manufacturers of ‘Roquefort’ cannot indisputably guarantee the identity of the ‘Roquefort’ except by prohibiting all entry of other milk or cheese products onto the premises used for the manufacture, ripening and maturing of the ‘Roquefort’ as a preventive measure.

— Finally, ‘Roquefort’ is produced exclusively from raw sheep's milk. In order to preserve the integrity of this fragile raw material, to avoid all adulteration and thus to guarantee the quality of the ‘Roquefort’, it is essential that the manufacturing sites and ripening and maturing facilities for ‘Roquefort’ be free from all milk other than sheep's milk and all cheese products made from milk other than sheep's milk.

Sub-heading ‘Ripening and maturing’

It is added that ‘the temperature at which the cheese is matured may not be lower than -5 °C’ (minus five degrees Celsius). The minimum temperature of the room in which the cheeses are ripened should be limited in order that their core temperature can be reduced sufficiently to slow down their development without stopping it, thus enabling slow maturation. During this stage, the enzymes perform their proteolysis and lipolysis, which are necessary to obtain a cheese with the desired organoleptic properties at the end of a period of a minimum of 90 days from the date of manufacture.

— Heading ‘Link with the geographical area’

This section is reworded to make the link between ‘Roquefort’ and its geographical area clearer, without altering the substance of the link itself. This new presentation also applies to paragraph 5 of the Single Document.

The natural factors specific to the geographical area are emphasised (climate, geological substrate, soils, natural phenomena at work in the formation and function of the ripening caves). The historical references are reduced to the main events testifying to the very long-standing reputation of ‘Roquefort’ and are placed after the natural factors. The specific features of the rearing system, based on the farming of sheep of the breed Lacaune and the use of foraging resources close to the farm, are added. To supplement the sentence regarding the preparation of powders and cultures of Penicillium roqueforti for seeding the cheese, a reference to other know-how specific to production, ripening and maturing is added in order to describe the human factors more fully.

A description of the specific features of the product is added (blue-veined cheese, made from raw, whole sheep's milk, ripened and matured for at least 90 days, specific organoleptic properties).

The causal link between the specific characteristics of the geographical area and the specific characteristics of the product is detailed in several paragraphs, which replace the following paragraphs that appeared in the published summary: ‘The ripening, which takes place exclusively in the natural caves in the scree of the Combalou plateau as explained above, confers on Roquefort its unique taste’, ‘The combination of difficult and barren terrain, a gift of nature in the form of the Combalou caves in the middle of vast expanses of deprived land only suited to hardy sheep, and the tenacity and talent of tough, industrious and patient men who passed their know-how down through the generations explain the success of a cheese that, “offspring of the mountain and the wind, brings to your table something of the soul of the Rouergue”’ and ‘The distinctive characteristics of Roquefort are the result of close synergies between mankind and nature’. They stem partly from the characteristics of the milk obtained from traditional breeds of sheep fed in a traditional manner, and partly from the uniqueness of the natural caves in Roquefort-sur-Soulzon, which are formed wholly from the scree at the foothills of the calcareous cliffs in Combalou, where a miracle of nature conspires to give Roquefort its unique taste. The substance of the link remains unchanged: the use of the Lacaune breed combined with a traditional system of rearing and feed based on the resources in the geographical area, the know-how regarding the use of raw, whole milk for production, unique ripening caves and slow maturation.

— Heading ‘Labelling’

It is clarified that the details of the information on the packaging concern ‘whole or cut’ cheeses. The complete description (‘The packaging of “Roquefort” cheeses, marketed whole or cut, bears the protected designation of origin “Roquefort” in characters at least two thirds the size of the largest characters featuring on the packaging’.) is added under paragraph 3.6 of the Single Document, accompanied by the clarification ‘This information is also displayed on the boxes or other packaging containing the cheeses’, which appears in the current specification.

The obligation to include the INAO logo is deleted (also under paragraph 3.6 of the Single Document), being obsolete, and the obligation to include ‘the European Union PDO symbol’ is added.

In order to remove any ambiguity, it is added that the ban on adding any qualifier or other words to the protected designation (with the exception of the group's shared trademark and other specific trading or manufacturing marks or corporate names or symbols) refers to ‘labelling, advertising, communication, invoices or commercial documents’. This is also added under paragraph 3.6 of the Single Document.

— Other

Under the heading ‘Geographical area’, the list of municipalities that make up the geographical area is amended to correct typographical errors and update the list following the merger of a number of municipalities, without any change to the perimeter.

The introductory paragraphs that explained the historical development of the perimeter of the geographical area are deleted because they do not contribute to defining the area (‘At the start of the century, pursuant to the Act of 26 July 1925, the aim of which was to guarantee the designation of origin of Roquefort cheese, the production area for sheep's milk was quite large, as it comprised “the current French production areas and the areas of metropolitan France having the same breeds of sheep, pasture and climate”. The ripening area was laid down by the Parliament of Toulouse in 1666 as the municipality of Roquefort-sur-Soulzon and limited by subsequent judgments, in particular those of 21 July 1904 and 22 December 1921, to the Roquefort caves located in the scree of the Combalou.’, ‘The decree of 1979 and later that of 1986 defined a geographical area, pursuant to the 1925 Act, that extended across the south of the Massif Central and into the former province of Rouergue, along with certain neighbouring regions, i.e. in numerous departments, taking into account the small size of the flocks, which have to subsist on scarce food in arid, dry areas’. and ‘The efforts made by professionals to develop sheep farming have led to a gradual restriction of the area in which milk can be produced. Today milk is collected only in the area called the “rayon”, which comprises 560 municipalities or parts thereof’).

The paragraph describing the characteristics of the current area is also deleted, because the description of the specific characteristics of the geographical area can be found under the heading ‘Link with the geographical area’ (‘This area corresponds to parts of the southern Massif Central mountain range, piedmont and mountain valleys. A collection point or a dairy is present in the small agricultural regions that have been farmed for at least 30 years and farms still produce milk for the manufacture of Roquefort. The farming system in this area is characteristic of Roquefort (use of the Lacaune breed for many years and a non-transhumant system’)).

The sentence ‘For the municipalities that are only partially included, please refer to the maps available from the municipal authorities’ is added after the list of municipalities or partial municipalities comprising the geographical area, in order to specify how to access the precise delimitation of the area in the municipalities that are partially included.

Under the heading ‘References to the inspection body’, the name and contact details of the official bodies are updated.

Under the heading ‘National requirements’, a table is added setting out the main points to be checked and the assessment methodology, pursuant to the national regulations in force, and the reference to the national decree regarding the appellation d'origine contrôlée is removed.

Under paragraph 3.5 of the Single Document, a provision is inserted stating that ‘The cheese is stored prior to packing, cut, packaged, pre-packed and packed exclusively in the municipality of Roquefort-sur-Soulzon’, which appears under paragraph 4.5 of the published summary, and is supplemented with reasoning.

Under paragraph 4 of the Single Document, the introductory paragraph that appears under paragraph 4.4 of the published summary is not included because it does not contribute directly to the concise definition of the geographical area (‘As laid down in the Law of 26 July 1925, the production area was initially a vast area south of the Massif Central with the same characteristics in terms of the breed of sheep, pastures and climate, and characterised by an arid and wild landscape grazed by flocks of sheep. Thanks to the efforts made by Roquefort professionals to promote farming, develop dairy production and strengthen the link between the product and its geographical area, the milk used to produce Roquefort today comes only from an area comprising 560 municipalities, or parts thereof, known as the “rayon”, in the departments of Aveyron, Aude, Lozère, Gard, Hérault and Tarn’).

The provisions under paragraph 4.4 of the published summary, ‘Proof of origin’, and paragraph 4.7, ‘Inspection body’, and the provisions regarding manufacturing, ripening and maturing under paragraph 4.5 of the published summary, are not included in the Single Document because it does not contain corresponding headings.

SINGLE DOCUMENT

‘Roquefort’

EU No: PDO-FR-0131-AM03 – 19.10.2017

PDO ( X ) PGI ( )

1. Name(s)

‘Roquefort’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.3. Cheeses

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

‘Roquefort’ is a blue-veined cheese prepared and produced exclusively from raw, whole sheep's milk in accordance with fair and traditional local practices.

Before it is pressed, the raw cheese, cultured with spores of Penicillium roqueforti, fermented and salted and with a moist rind, contains a minimum of 52 g of fat per 100 g of dry matter and a minimum of 55 g of fat per 100 g of ripened cheese.

It is cylindrical, with a diameter of 19-20 cm and a height of 8,5-11,5 cm, and weighs 2,5-3 kg.

The paste is smooth and compact, with even green-blue veins, a very distinctive aroma, a slight scent of mould and a fine, robust taste.

The cheese is ripened and matured for at least 90 days from the date of its manufacture.

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

The milk used comes from flocks of dairy sheep of the Lacaune breed.

The sheep are reared in a traditional manner with a diet based on grass, fodder and cereals, of which at least three quarters by dry matter per year should come from the geographical production area.

Whatever its origin, feed purchased from outside the farm, excluding straw and custom-milled feed or equivalent but including fodder, cereal and supplementary feed, intended for the sheep and replacement lambs must not exceed, per flock and per year, an average of 200 kg of dry matter per dairy sheep present on the farm.

All of the feed, in particular the supplementary feed, does not necessarily come from the geographical area, because there is little land suitable for crops, and the climatic conditions, with frequent summer droughts, limit their production.

When grass is available, daily grazing is mandatory as soon as the weather allows.

During the stabling period, the individual daily ration comprises at least one kilogram of dry matter of hay on average across the flock.

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

All the steps, from milk production to cheese maturation, take place in the geographical area.

The cheese is ripened in the caves located in the scree of the Combalou mountain (municipality of Roquefort-sur-Soulzon), as defined by the judgment of Millau Regional Court of 12 July 1961.

After ripening, maturing takes place exclusively in the municipality of Roquefort-sur-Soulzon.

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

Cutting ‘Roquefort’ is permitted.

The cheese is stored prior to packing, cut, packaged, pre-packed and packed exclusively in the municipality of Roquefort-sur-Soulzon, for the following reasons:

a) In order to guarantee the integrity of ‘Roquefort’, taking into consideration the maturing conditions for the cheese in the municipality of Roquefort-sur-Soulzon at a minimum temperature of -5 °C, it is vital that it is cut and packaged before shipping with particular attention to maintaining the cold chain by avoiding any sudden change in temperature of the ‘Roquefort’ cheese, which could entail a risk of deterioration to the product.

b) Only by packaging the cheese as quickly as possible after it leaves the temperature-controlled rooms where maturing takes place are the physical and organoleptic properties of the ‘Roquefort’ preserved from ripening and maturing until the cheese reaches the consumer. In order to achieve this aim, the packaging facilities are located in the same municipality as the temperature-controlled rooms. ‘Roquefort’ cheese is a fragile product which ripens and matures very slowly in the dark. Once it is ripened, matured and therefore ready for consumption, the cheese can withstand only limited handling by staff with specific knowledge of the product to package it as quickly as possible, in order to prevent a risk of dehydration, oxidation or the appearance of abnormal colouring.

c) In order to guarantee the microbiological safety of ‘Roquefort’ until it reaches the consumer, it is important that the cheese can be traced and checked throughout the cutting, packaging, pre-packing and packing stages to the final product ready for the consumer using the identification mark for each production batch (marked on the top of the cheese). These steps require specific know-how and have a direct effect on the quality of this raw-milk cheese.

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

The packaging of ‘Roquefort’ cheeses, marketed whole or cut, bears the protected designation of origin ‘Roquefort’ in characters at least two thirds the size of the largest characters featuring on the packaging.

This information is also displayed on the boxes or other packaging containing the cheeses.

The label must also bear the applicant group's shared trademark, known as the ‘Brebis Rouge’ [red sheep], which was created in 1930.

Except for this shared trademark and other special trading or manufacturing marks or corporate names or symbols, it is not permitted to qualify the name ‘Roquefort’ or add any other words to it on the labelling, advertising, communication, invoices or commercial documents.

4. Concise definition of the geographical area

Department of Aude:

Municiaplities of Belpech (partially), Brousses-et-Villaret, Castans, Caudebronde, Cenne-Monestiés, Cuxac-Cabardès, Fanjeaux (partially), Fontiers-Cabardès, Fraisse-Cabardès, Labastide-Esparbairenque, Lacombe, Laprade, Lespinassière, Les Martys, Mas-Cabardès, Mayreville, Miraval-Cabardès, Montolieu, Pradelles-Cabardès, Roquefère, Saint-Denis, Saissac, La Tourette-Cabardès, Verdun-en-Lauragais, Villardonnel, Villemagne.

Department of Aveyron:

Cantons of Causse-Comtal, Causses-Rougiers, Ceor-Ségala, Millau-1, Millau-2, Monts du Réquistanais, Nord-Lévezou, Raspes et Lévezou, Rodez-2, Rodez-Onet, Vallon, Saint-Affrique, Tarn and Causses.

Municipalities of Les Albres, Anglars-Saint-Félix, Asprières, Auzits, Le Bas Ségala, Belcastel, Bertholène, Bessuéjouls, Bor-et-Bar, Bournazel, Brandonnet, La Capelle-Bleys, Castelmary, Castelnau-de-Mandailles (partially), Compolibat, Conques-en-Rouergue (partially), Crespin, Drulhe, Escandolières, Espalion, La Fouillade, Gaillac-d'Aveyron, Galgan, Goutrens, Laissac-Sévérac l'Église, Lanuéjouls, Lassouts, Lescure-Jaoul, Lugan, Lunac, Maleville, Mayran, Millau, Montbazens, Morlhon-le-Haut, Najac, Palmas d'Aveyron, Peyrusse-le-Roc, Pierrefiche, Pomayrols, Prades-d'Aubrac (partially), Prévinquières, Privezac, Rieupeyroux, Rignac, Rodez, Roussennac, Saint-André-de-Najac, Saint-Côme-d'Olt, Saint Geniez d'Olt et d'Aubrac, Sainte-Eulalie-d'Olt, La Salvetat-Peyralès, Sanvensa, Sébrazac, Sonnac, Tayrac, Valzergues, Vaureilles, Villecomtal, Vimenet.

Department of Gard:

Municipalities of Alzon, Blandas, Campestre-et-Luc, Causse-Bégon, Dourbies, Lanuéjols, Montdardier, Revens, Rogues, Saint-Sauveur-Camprieu, Trèves, Vissec.

Department of Hérault:

Municipalities of Les Aires, Avène, Bédarieux, Le Bousquet-d'Orb, Brenas, Cambon-et-Salvergues, Camplong, Carlencas-et-Levas, Cassagnoles, Castanet-le-Haut, Le Caylar, Ceilhes-et-Rocozels, Colombières-sur-Orb, Combes, Courniou, Le Cros, Dio-et-Valquières, Ferrals-les-Montagnes, Fraisse-sur-Agout, Graissessac, Hérépian, Joncels, Lamalou-les-Bains, Lauroux, Lavalette, Liausson, Lodève, Lunas, Mérifons, Mons, Mourèze, Octon, Olargues, Olmet-et-Villecun, Pégairolles-de-l'Escalette, Pézènes-les-Mines, Les Plans, Le Poujol-sur-Orb, Le Pradal, Prémian, Le Puech, Riols, Les Rives, Romiguières, Roqueredonde, Rosis, Saint-Étienne-d'Albagnan, Saint-Étienne-Estréchoux, Saint-Félix-de-l'Héras, Saint-Geniès-de-Varensal, Saint-Gervais-sur-Mare, Saint-Julien, Saint-Martin-de-l'Arçon, Saint-Maurice-Navacelles, Saint-Michel, Saint-Pierre-de-la-Fage, Saint-Pons-de-Thomières, Saint-Vincent-d'Olargues, Salasc, La Salvetat-sur-Agout, Sorbs, Le Soulié, Taussac-la-Billière, La Tour-sur-Orb, La Vacquerie-et-Saint-Martin-de-Castries, Valmascle, Verreries-de-Moussans, Vieussan, Villemagne-l'Argentière.

Department of Lozère:

Canton of Chirac.

Municipalities of Allenc, Badaroux, Banassac-Canilhac, Les Bondons, Brenoux, La Canourgue, Cans et Cévennes (partially), Chadenet, Chanac, Florac Trois Rivières (partially), Fraissinet-de-Fourques, Gatuzières, Gorges du Tarn Causses, Les Hermaux, Hures-la-Parade, Ispagnac, Lachamp, Lanuéjols, Laval-du-Tarn, La Malène, Marvejols, Mas-Saint-Chély, Massegros Causses Gorges, Mende, Meyrueis, Le Rozier, Saint-Bauzile, Saint-Étienne-du-Valdonnez, Saint-Pierre-de-Nogaret, Saint-Pierre-des-Tripiers, Saint-Saturnin, Sainte-Hélène, Servières, La Tieule, Trélans, Vebron.

Department of Tarn:

Cantons of Carmaux-1 Le Ségala, Les Hautes Terres d'Oc, Mazamet-1, Mazamet-2 Vallée du Thoré, La Montagne noire.

Municipalities of Alban, Amarens (partially), Ambialet, Arifat, Arthès (partially), Bellegarde-Marsal (partially), Bernac (partially), Brousse, Burlats, Cagnac-les-Mines, Carmaux, Castanet, Castelnau-de-Lévis (partially), Castres, Cestayrols (partially), Cordes-sur-Ciel (partially), Curvalle, Dénat (partially), Fauch, Le Fraysse, Le Garric, Graulhet (partially), Labessière-Candeil, Lacapelle-Ségalar, Laparrouquial, Lasgraisses (partially), Lautrec, Lempaut (partially), Lescure-d'Albigeois, Lombers, Mailhoc (partially), Massals, Mazamet, Miolles, Monestiés, Montfa, Montirat, Montredon-Labessonnié, Mont-Roc, Mouzens (partially), Mouzieys-Panens (partially), Navès (partially), Paulinet, Peyregoux (partially), Poulan-Pouzols, Pratviel (partially), Puéchoursi (partially), Puylaurens (partially), Rayssac, Réalmont, Ronel, Roquecourbe, Rouffiac, Roumégoux, Saint-André, Saint-Antonin-de-Lacalm, Saint-Christophe, Saint-Jean-de-Vals, Saint-Julien-du-Puy, Saint-Lieux-Lafenasse, Saint-Marcel-Campes, Saint-Martin-Laguépie, Saint-Salvy-de-la-Balme, Sainte-Croix, Salles, Le Ségur, Sieurac, Soual, Souel (partially), Técou (partially), Teillet, Terre-Clapier, Le Travet, Trévien, Vénès, Villefranche-d'Albigeois, Viviers-lès-Montagnes.

5. Link with the geographical area

The geographical area corresponds to parts of the southern Massif Central, piedmont and mountain valleys. The climate, characterised by an altitude higher than 400 m, is at the confluence of Mediterranean and Atlantic influences. This means long winters that impede the start of vegetation growth in the spring, and summer droughts, often exacerbated by low water reserves in the soil. As a result of the geological substrates from the Hercynian orogeny or limestone deposits from the Mesozoic Era, combined with erosion, the topography is often undulating and the soils are stony. The geographical area includes pasture land with grazing and areas of grassland. The small amount of land suitable for crops is used for temporary grassland and cereals for own consumption.

The ripening caves for ‘Roquefort’, located within the village of Roquefort-sur-Soulzon, are entirely cut into the scree in the foothills of the calcareous cliffs of Combalou, which over the centuries have been the site of fractures and collapses. Through the cracks in the scree, genuine natural chimneys, called ‘fleurines’, bring a current of fresh, damp air of varying strength. The fleurines serve as a huge generator of damp, cold air, following the fluctuations in the outdoor temperature and atmospheric pressure. The air that enters the ground is cooled by the cool walls of the north-east facing cliffs; it descends towards the bottom of the scree and picks up moisture as it comes into contact with the underground reservoir. The fleurines therefore create, balance out and maintain a special natural micro-climate in the caves where Penicillium roqueforti develops.

‘Roquefort’ has a long history. A reference to it from 1070 can be found in the cartulary of the Abbaye de Conques, in Aveyron. In 1666 a decree of the Parliament of Toulouse confirmed all the royal privileges granted since Charles VI to protect ‘Roquefort’ and granted the inhabitants of Roquefort-sur-Soulzon the exclusive right to ripen ‘Roquefort’ cheese. In the 18th century, ‘Roquefort’ was declared the ‘king of cheeses’ by Diderot and d'Alembert. Subsequently, numerous judgments limited the ripening area for ‘Roquefort’ to the scree of the Combalou. On 26 July 1925 the French Parliament passed a law making ‘Roquefort’ the first cheese to be recognised with an appellation d'origine.

The rearing system in the geographical area is characteristic of ‘Roquefort’. It is based on the farming of sheep of the breed Lacaune and the use of fodder from close to the farm, without a system of transhumance. The Lacaune is particularly well adapted to its environment. Its woolly fleece, concentrated on its back, provides protection from the sun during the summer and helps the sheep cope with the heat. Its hooves are adapted to stony soil. During the grazing season, it is therefore able to draw maximum benefit from the vegetation in the geographical area, which is often low in nutrients. The work on genetic selection undertaken in the geographical area for decades has made the Lacaune into a sheep recognised for its milk-producing qualities. The sheep are reared in a traditional manner with a diet based on the grazing land and permanent and temporary grassland in the geographical area, which are used for grazing and for the cultivation of fodder. There are restrictions on purchasing feed from outside the farm.

The manufacture of ‘Roquefort’ employs specific know-how. The cheese is made from raw, whole milk. The powders and cultures of Penicillium roqueforti used to seed the cheese are prepared from traditional strains found in the micro-climate of the natural caves in the municipality of Roquefort-sur-Soulzon. The cheese is drained without pressing. Pricking is performed in order to aerate the cheese. The ‘Roquefort’ is then ripened in the caves located in the scree of the Combalou mountain, which are naturally ventilated with fresh, damp air, for the length of time necessary for the good development of Penicillium roqueforti. It is then wrapped in protective packaging to slow the growth of Penicillium roqueforti and continues to develop through slow maturation.

‘Roquefort’ is a blue-veined cheese produced exclusively from raw, whole sheep's milk and ripened and matured for at least 90 days from the date of its manufacture.

The paste is smooth, with even green-blue veins, a very distinctive aroma, a slight scent of mould and a fine, robust taste.

The use of the Lacaune breed, the traditional system of rearing and the feed based on the resources in the geographical area influence the composition of the sheep's milk, in particular the fatty acids, which carry the flavours. This milk, used raw, contributes to the particular aroma of ‘Roquefort’, which is brought to the fore during ripening and maturing by Penicillium roqueforti.

The manufacture of ‘Roquefort’ from raw, whole milk requires the cheesemaker to demonstrate flexibility. The know-how applied during production, such as draining without pressing, which creates the regular openings in the paste, and pricking, which allows air to penetrate, are essential to the development of Penicillium roqueforti during ripening, producing a paste with evenly distributed veining.

The ripening caves established in the scree of the Combalou mountain, ventilated by ‘fleurines’, offer natural physical and biological conditions that are particularly conducive to the ripening of ‘Roquefort’. In this special climate, Penicillium roqueforti enjoys an environment very favourable to its development. It multiplies in the cheese, transforms the paste, colours it green-blue and gives it all its flavour.

The slow maturing that follows ripening develops the smooth texture of the ‘Roquefort’ paste and, at the end of a minimum period of 90 days, its very distinctive aroma with a slight scent of mould is fully developed.

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-95e2de1b-420c-40c5-8fcd-3e1e0df9d711