EN Official Journal of the European Union C 278/13

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 278/07)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘JIHOČESKÁ NIVA’

EC No: CZ/PGI/005/0405/20.10.2004

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name: Úřad průmyslového vlastnictví Address: Antonína Čermáka 2a CZ-160 68 Praha 6-Bubeneč Tel. (420) 220 383 111 Fax (420) 224 324 718 E-mail: posta@upv.cz

2. Group:

Name: MADETA a.s. Address: Rudolfovská 246/83 CZ-37050 České Budějovice Tel. (420) 389 136 111 Fax (420) 387 411 944 E-mail: info@madeta.cz





Production site: MADETA a.s., závod Český Krumlov, Česká republika Tel. (420) 380 779 111 Fax (420) 380 711 485 Composition: Producers/processors ( X ) Others ( )

This application is for a derogation from Article 5(1) of Regulation (EC) No 510/2006, as there is only one producer in the region. The requirements laid down in Article 2 of Commission Regulation (EC) No 1898/2006 are met.

3. Type of product:

Class 1.3: Cheese

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1 Name: ‘Jihočeská Niva’

4.2 Description: The basic raw material used in production of this natural cheese containing mould is dairy processed cow's milk. The cheese is made exclusively from milk from the designated area.

External appearance: The cheese is wheel-shaped, with a diameter of 180-200 mm and a height of approximately 10 cm (weight approximately 2,8 kg); marks of treatment by washing or scraping on the rind, the bluish-green mould growing throughout the cheese and a partly waxy finish on the surface of the cheese are not signs of flaws. The surface of the cheese can be creamy to light brownish in colour.

Internal appearance: The inside of the cheese is creamy white to buttery in colour with regular green to bluish-green marbling of mould growth in the cheese and recognisable pierce marks.

Consistency of the cheese: Mild, crumbly, evenly aged; presence of foreign mould not permitted.

Taste, aroma: Salty, pungent, aromatic, sharp finish, characteristic of cultured Penicillium roqueforti mould.

Form in which the product is marketed: Besides the above-mentioned wheel shape weighing approximately 2,8 kg, the cheese is also marketed in semi-circular shape (weight approximately 1,2 kg) and as portions weighing 115 g or 220 g.

Physical/chemical requirements:

Dry matter content: 52 %

— Allowable negative divergence in dry matter content: – 1

— Positive divergences in dry matter content are not a flaw

Fat content in dry matter: 50 %

— Allowable range of values for fat content in dry matter: 50 % to < 55 %

Salt content: 3-5,5 %

Microbiological properties: The cheese contains cultured Penicillium roqueforti mould PY or PV, CB or PR1 (up to PR4). In addition, in terms of microbiological requirements, the cheese meets the standard criteria for food safety and production process hygiene.

Packaging: The package is clean and intact, covers the entire surface and is accurately marked.

4.3 Geographical area: The geographical area is the South Bohemia region, whose borders are demarcated by Act No 36/1960 Coll. on the Territorial Division of the State, as last amended.

4.4 Proof of origin: In addition to the standard tests, each cistern of milk supplied is also checked to make sure that it contains no residual inhibitors. Individual batches are marked throughout the entire aging and packaging process. Each batch is laboratory tested throughout the process, starting from the milk right through until the cheese is ready for distribution (i.e. inter-operational and check-out controls). Records are properly kept about all the tests that take place.

A central register of milk suppliers and purchasers of end-products is kept.

All raw materials entering the production process must correspond to the specification from the relevant producer (supplier); these specifications are kept up to date. The raw material suppliers are required to provide the producer with a declaration on the absence of genetically modified organisms and a declaration on the allergens present.

The packaging used is specified as suitable for contact with food.

Production of Jihočeská Niva blue cheese is regulated by the HACCP system and is subject to the control system laid down in the Guides to Good Hygiene and Manufacturing Practice; records are kept on all tests carried out (laboratory logs, technical records, electronic LAB system records and test records).

The final product must comply with the relevant hygiene regulations.

All production activities and compliance with specifications are under the permanent supervision of the control authority, which is the Krajská veterinární správa (regional veterinary administration) for the South Bohemia region.

In addition to other data, information about the producer, i.e. the name and address of the company, is indicated on the package.

4.5 Method of production: Dairy processed milk with a fat content of 3,45 % is filled into the cheese-making machine and commonly used cultures, which ensure good acidification of the cheese over the entire production and aging processes, are added. The characteristic taste of Jihočeská Niva is imparted by cultured Penicillium roqueforti mould (see Section 4.2), which has been used for decades (the culture stock is generally available for use in the food industry). After the rennet has been added and milk curdled, the resulting grains of cheese are put into wheel-shaped forms. Whey is drained off and the micro-flora culture developed at a restricted temperature. The cheese is salted in two phases: first in a saltwater brine and then by rubbing with large-grain salt. In the past, aging took place only in natural aging cellars that were hollowed out of limestone rock. In 2005, due to the increase in production of this blue cheese, air-conditioned aging cellars equipped with temperature and humidity controls were built. The cheese ages in the cellars for at least four weeks. The surface of the ripened cheese is washed or scraped, and then the cheese is packed in aluminium foil or a special oxygen-permeable wrapper. Part of the production is split into portions and packed in plastic tubs covered with a printed plastic wrapper. The packaging must be intact, clean and properly marked.

In view of the biotechnological nature of the product, the blue cheese must be packed directly at the production facility. This is also necessary to maintain product quality, hygiene and cleanliness, to prevent the cheese from being confused with cheese from a different region and, last but not least, to allow better traceability of the product.

4.6 Link: Jihočeská Niva blue cheese has been produced at the Český Krumlov plant using the same production method since 1951. The cheese is named after the meadows and pastures of Šumava, where the main ingredient comes from — cow's milk delivered to the Český Krumlov plant from South Bohemia, particularly from the foothills of Šumava. The milk is from one of the least polluted regions. The pastures are located in the protected areas of Novohradské Hory, Blanský les and Šumava, and the area's unique flora has a positive influence on the taste of the milk.

These pastures offer a wide variety of flora specific to the region. Short-stalked plants (nard, fescue, etc.) with high varietal diversity are characteristic alongside certain rare varieties typical of the area. One special endemic plant is Phyteuma nigrum. Other special features include Gentiana pannonica, Ligusticum mutellina, Arnica montana, Gentianella praecox subsp. Bohemica, certain types of terrestrial orchids, etc.

This varied, rugged terrain is characterised by its very clean environment, particularly the Český Krumlov region and foothills of Šumava (Unesco Biosphere Reserve declared in 1990). As proof that the South Bohemian natural environment is highly valuable, a large number of officially protected landscapes have been declared, two of which are protected by Unesco.

Of course, local people's experience with producing this blue cheese, handed down from generation to generation, has also had a major influence on the quality and properties of Jihočeská Niva.

Jihočeská Niva blue cheese is very highly appreciated on the Czech market both by the general public and by dairy industry specialists. For many years Jihočeská Niva has ranked among the top cheeses with mould at nationwide cheese exhibitions (judged by a panel of specialists):

1999: 2nd place,

2000: 2nd place,

2002: 3rd place,

2004: 3rd place,

2005: 1st place,

2007: 1st place.

Jihočeská Niva is also highly rated by laymen.

Sales volumes also demonstrate the popularity of Jihočeská Niva among blue cheese consumers. The producer's records clearly show no perceivable decrease in sales:

2003: 2 341 884 kg sold,

2004: 2 256 793 kg sold,

2005: 2 386 668 kg sold,

2006: 2 568 764 kg sold.

These sales volumes demonstrate the stable popularity of this product among customers throughout the Czech Republic.

This is also demonstrated by the fact that Jihočeská Niva is presented as one of the typical local products in a short promotional film about the South Bohemia region.

4.7 Inspection body:

Name: Krajská veterinární správa pro Jihočeský kraj Address: Inspektorát Český Krumlov Domoradice 126 CZ-381 25 Český Krumlov Tel. (420) 380 711 333, (420) 380 711 941 Fax (420) 380 711 759 E-mail: insp.cesky-krumlov.kvsc@svscr.cz

4.8 Labelling: —

(1) OJ L 93, 31.3.2006, p. 12.