Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2021/C 89/08)

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).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘REBLOCHON’/’REBLOCHON DE SAVOIE’

EU No: PDO-FR-0130-AM01 – 3.9.2020

PDO (X) PGI ( )

1. Name(s)

‘Reblochon’/‘Reblochon de Savoie’

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

‘Reblochon’/‘Reblochon de Savoie’ is an uncooked cheese made from raw, whole cow’s milk, pressed in the form of a flattened, slightly tapered cylinder approximately 14 cm in diameter, 3,5 cm in height and 450 to 550 g in weight.

It contains a minimum of 45 g of fat per 100 g after total desiccation and its dry matter must not be less than 45 g per 100 g of cheese.

It has a fine, regular and uniform rind, which is washed during the maturing process. The rind is yellow to orangey-yellow in colour and may be fully or partly covered in a fine, short white bloom.

The cheese itself is barely firm and it is homogeneous, supple and smooth. Cream to yellowish ivory in colour, it is lightly salted and may have small perforations.

The PDO also covers the smaller cheese, which has the same organoleptic characteristics but is approximately 9 cm in diameter, 3 cm in height and between 230 and 280 g in weight.

‘Reblochon’/‘Reblochon de Savoie’ may be presented as a whole cheese or in portions.

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

The milk used for producing ‘Reblochon’/‘Reblochon de Savoie’ must come from dairy herds consisting of cows from the dairy breeds Abondance, Montbéliarde or Tarentaise (also known as Tarine).

To safeguard the link to the area, the herd’s feed must mainly consist of fodder from the geographical area of origin. The basic feed ration consists of:

— at least 50 % of grass grazed during the summer period and hay distributed daily during the winter period,

— green fodder: green corn, grass distributed in fresh condition, fodder beet. Straw may only be included in the basic feed ration for the heifers.

During the summer period, the grazing period is at least 150 days.

The fodder from the area must be 100 %, expressed as dry matter, of the basic feed ration of the lactating cows. For holdings at an altitude of over 600 m and on alpine holdings where the lactating cows graze at an altitude above 600 m, the fodder from the area should make up at least 75 %, expressed as dry matter, of the lactating cows’ basic feed ration. The only type of fodder that may be bought in from outside the PDO area is hay.

The basic feed ration may be complemented with the distribution of supplementary feed: concentrates and dehydrated fodder up to a maximum of 1 800 kg per dairy cow/year and 500 kg/animal/year for heifers.

Given the average production level, cows in the area consume 6-7 000 kg of total dry matter. With 1 800 kg of concentrates with a dry matter content of about 89 %, the requirement that a minimum of 50 % of the intake of dry matter be produced in the geographical area is achieved through the consumption of grass, green fodder and dried fodder. This minimum percentage exceeds 70 % for areas at an altitude below 600 m.

The dairy herd’s feed may not include silage products, fermented fodder, tied bales or feed that could have an adverse influence on the odour or taste of the milk or cheese or that present a risk of bacteriological contamination.

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

The milk production and milking and the cheese production and maturing must take place within the geographical area.

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

The cheese is initially packaged in the geographical area before leaving the maturing cellar, which constitutes the last stage in the production of ‘Reblochon’/‘Reblochon de Savoie’. This provision preserves the quality of the rind by preventing its desiccation and the growth of undesirable moulds. This initial packaging does not prevent the product from being repackaged elsewhere at a later stage.

This packaging, in an appropriate means of packing, includes a false bottom made of spruce wood which is in contact with at least one of the sides of the cheese, which is presented in the form of a whole or half cheese. Three sides of each portion must have a rind.

It is not necessary to package individually the products supplied to the food industry, but they must nevertheless be packed before leaving the geographical area.

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

The labelling for the cheese must bear the name of the designation of origin ‘Reblochon’/‘Reblochon de Savoie’ in characters at least two thirds of the size of the largest characters on the label. Furthermore, the labelling may bear the name of the designation of origin accompanied by the term ‘petit’ (small) for the smaller cheese defined in point 3.2.

Irrespective of the regulatory references applicable to all cheeses and the aforementioned term, the use of any qualifier or other reference accompanying the aforementioned designation of origin is prohibited on the labelling, advertising, invoices or commercial documents, with the exception of specific trademarks.

The labelling must include, in the same visual field as the name of the designation of origin ‘Reblochon’ or ‘Reblochon de Savoie’, the European Union PDO logo. It may also include the words ‘appellation d’origine protégée’ [‘protected designation of origin’].

4. Concise definition of the geographical area

The geographical area covers two thirds of the department of Haute-Savoie (all the part east of Annecy above 500 m in altitude) and several municipalities or parts of municipalities of the department of Savoie.

Department of Haute-Savoie

Abondance; Alex; Allinges; Amancy; Andilly; Annecy territory of the former municipality of Annecy-le-Vieux only; Arâches-la-Frasse; Arbusigny; Arenthon; Armoy; Arthaz-Pont-Notre-Dame; Ayse; Ballaison; Beaumont; Bellevaux; Bernex; Bluffy; Boëge; Bogève; Bonne; Bonnevaux; Bonneville; Bons-en-Chablais; Brenthonne; Brizon; Burdignin; Cervens; Chamonix-Mont-Blanc; Charvonnex; Châtel; Châtillon-sur-Cluses; Chevaline; Chevenoz; Cluses; Collonges-sous-Salève; Combloux; Contamine-sur-Arve; Copponex; Cordon; Cornier; Cranves-Sales; Cruseilles; Demi-Quartier; Dingy-Saint-Clair; Domancy; Doussard; Draillant, Duingt; Entrevernes; Essert-Romand; Etaux; Faucigny; Faverges-Seythenex; Fessy; Féternes; Fillières; Fillinges; Giez; Glières-Val-de-Borne; Groisy; Habère-Lullin; Habère-Poche; Juvigny; Balme-de-Thuy; La Baume; La Chapelle-d'Abondance; La Chapelle-Rambaud; La Chapelle-Saint-Maurice; La Clusaz; La Côte-d'Arbroz; La Forclaz; La Muraz; La Rivière-Enverse; La Roche-sur-Foron; Lathuile; La Tour; La Vernaz; Le Biot; Le Bouchet-Mont-Charvin; Lyaud; Le Grand-Bornand; Le Reposoir; Le Sappey; Leschaux; Les Clefs; Les Contamines-Montjoie; Les Gets; Les Houches; Les Villards-sur-Thônes; Lucinges; Lullin; Lully; Manigod; Marcellaz-en-Faucigny; Machilly; Magland; Margencel; Marignier; Marnaz; Megève; Mégevette; Menthonnex-en-Bornes; Menthon-Saint-Bernard; Mieussy; Monnetier-Mornex; Montriond; Mont-Saxonnex; Morillon; Morzine; Nancy-sur-Cluses; Nangy; Nâves-Parmelan; Novel; Onnion; Orcier; Passy; Peillonnex; Perrignier; Pers-Jussy; Praz-sur-Arly; Présilly; Quintal; Reignier-Esery; Reyvroz; Saint-André-de-Boëge; Saint-Blaise; Saint-Cergues; Saint-Eustache; Saint-Férréol; Saint-Gervais-les-Bains; Saint-Jean-d’Aulps; Saint-Jean-de-Sixt; Saint-Jean-de-Tholome; Saint-Jeoire; Saint-Jorioz; Saint-Laurent; Saint-Pierre-en-Faucigny; Saint-Sigismond; Saint-Sixt; Sallanches; Samoëns; Saxel; Scientrier; Scionzier; Serraval; Servoz; Sevrier; Seytroux; Sixt-Fer-à-Cheval; Talloires-Montmin; Taninges; Thônes; Thyez; Vailly; Vacheresse; Val de Chaise; Vallorcine; Verchaix; Vétraz-Monthoux; Veyrier-du-Lac; Villard; Villaz; Ville-en-Sallaz; Villy-le-Bouveret; Villy-le-Pelloux; Vinzier; Viuz-en-Sallaz; Vougy; Vovray-en-Bornes.

Department of Savoie

Cohennoz, Crest-Voland, Flumet, La Giettaz, Mercury (Sections G1 and G2), Notre-Dame-de-Bellecombe, Plancherine (Sections A1, A2, A3), Saint-Nicolas-La-Chapelle, Ugine.

5. Link with the geographical area

‘Reblochon’ or ‘Reblochon de Savoie’ is a cheese made using raw, whole milk from cows from local breeds adapted to the mountain environment. Its small size and smooth and supple paste are the result, above all, of production know-how that has been preserved to this day and originates from the use of small quantities of high-fat milk.

The geographical area is situated in the northern Alps and includes the mountainous regions between Lake Geneva and the Mont Blanc massif. The topography is particularly dramatic, with ever higher massifs ranging from west to east (1 000 m for the western foothills, over 2 000 m for the peaks of the limestone massif, over 4 000 m for the Mont Blanc massif), separated by wide valleys at altitudes of over 500 m. The climate is mountainous, directly exposed to the winds from the west. It is characterised by abundant precipitation.

Most of the agricultural land is farmed as pasture land. The region is characterised by particularly highly developed high-altitude permanent grassland, the alpine pastures. There is a lot of plant diversity in the pastures due to the variety of environmental conditions (sun, irrigation and drainage, exposure, altitude, etc.) and the land use (pastoral practices). Ninety per cent of the grass-covered areas is permanent grassland dominated by cocksfoot grass, considered to be a very good fodder grass, white clover and red clover. There are hayfields with rich, average and rough or dry grazing land.

One of the characteristics of the dairy farms in the geographical area is the use of the alpine pastures in summer. The herds’life is heavily influenced by the seasons.

the milk producers favour cows from dairy breeds native to mountain regions, adapted to the physical and climate constraints of the environment (body type adapted to grazing on sloping pastures; heat tolerance; capacity to thrive on grazing in the summer and dry fodder in the winter), while regularly producing quality milk.

The dairy cows’ feed mainly consists of pasture grass in summer and dry fodder in winter. The supplementary feed is limited in quantity, to safeguard the low-intensity nature of the farming.

The name ‘Reblochon de Savoie’ comes from the French word ‘reblâche’, which means ‘to milk a second time’. This practice originated in the 13th century, when farmers who leased alpine pastures had to pay a tax to the landowners. Cows that were not fully milked at the time when the tax was charged gave a little but very creamy milk on the second milking, because the end of milking produces milk with a high fat content. Thus the cheese-makers used this small amount of rather high-fat milk to make little rounds of creamy cheese.

The cheesemaker’s labour, founded on expertise and experience handed down through the generations, plays an essential role in unlocking the flavour of ‘Reblochon’/‘Reblochon de Savoie’. The raw milk, which is not pre-treated, is processed at a low temperature to best develop the flavour. The twice-daily milking means that the milk has to be used quickly and precisely. Using raw whole milk makes it necessary to work in open vats where the cheesemaker can note any variations in the milk and adapt the process accordingly.

The ageing initially took place on the alpine farm. It was later developed in the valley, where the relative ease of access led to the emergence of the profession of cheese maturer. The cheese maturer’s tasks notably include monitoring humidity levels and the maturing temperature, which plays an important role in the development of the fungal flora (which gives the rind its characteristic appearance).

As a commercial product ‘Reblochon’ took off in the 19th century, when dealers specifically trading in it were first found. This was facilitated by the development of roads.

‘Reblochon’/‘Reblochon de Savoie’ is a pressed, uncooked cheese made from raw, whole cow’s milk, which is not processed before production.

It can be produced in a smaller format. It is presented in the form of a flat, slightly tapered cylinder.

It is a smooth and supple cheese that is cream to ivory in colour and lightly salted. Its washed fine rind, yellow to orangey-yellow in colour, is covered in a fine white bloom.

The very wet mountain environment which accounts for the whole of the geographical area promotes strong grass growth in spring and summer. The diversity of the conditions of the environment, such as the altitude and the exposure of the alpine pastures and the type of rocks, gives the grasslands a great botanical wealth, with each habitat characterised by a distinctive community of flora.

Within these communities, numerous species have strong aromas which contribute to the characteristics of ‘Reblochon’/‘Reblochon de Savoie’.

This harsh environment is very restrictive for the herds and only the mountain breeds can support a way of life that combines winters spent in barns in the valley and extensive grazing every day in the alpine pastures in summer.

These breeds are capable of producing protein-rich milk very suitable for making cheese: the curd obtained after the rennet is added is firm and the cheese yield is high.

Obtained initially from production using small quantities of high-fat milk, ‘Reblochon’/‘Reblochon de Savoie’ cheese is the result of the use of a simple method (low heating, rapid renneting, no drying out in the vat) with short maturing periods. During the maturing process, the surface of the cheese is occupied by a succession of multiple, co-existing microbial groups. This succession is essentially due to the changing pH level and the level of salt in the rind. These microflora, in particular the Geotrichum candidum, give ‘Reblochon’/‘Reblochon de Savoie’ its characteristic fine white bloom and also contribute to the development of the texture and flavour of the cheese.

Thus, the organoleptic characteristics of ‘Reblochon’/‘Reblochon de Savoie’ are linked to the dairy cows’ feed (pasture, fodder), which is obtained from flora that has adapted to the particular climatic conditions, and to the preservation of the cheesemakers’ and maturers’ skills.

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-8edfe34a-d472-4f74-9c4a-8f06b6b3dee2

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