Publication of an application for approval of amendments, which are not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 295/05)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

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

‘MUNSTER’ / ‘MUNSTER-GÉROMÉ’

EU No: PDO-FR-0125-AM03 – 7.8.2019

PDO (X) PGI ( )

1. Applicant group and legitimate interest

Name: Syndicat Interprofessionnel du Fromage Munster ou Munster-Géromé [Interprofessional Union for Munster or Munster-Géromé Cheese]

Address: 1, place de la Gare – BP 40007 – 68 001 Colmar Cedex, France

Tel. +33 389202089 / Fax +33 389202120

E-mail: sifmunster@calixo.fr

Composition: The group is made up of milk producers, farmer producers, processors and maturers of ‘Munster’ or ‘Munster-Géromé’. It 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)

☒ Name of product

☒ Description of product

☒ Geographical area

☒ Proof of origin

☒ Method of production

☒ Link

☒ Labelling

☒ Contact details of the inspection body and the applicant group, national requirements.

4. Type of amendment(s)

☒ Amendments to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with 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)

5.1. Name of product

The words ‘Petit Munster’ and ‘Petit Munster-Géromé’ have been deleted. The designation covers different formats of cheese that have the same characteristics and the ‘small’ category is no longer deemed to be relevant.

5.2. Description of product

The sentence:

‘Munster is a soft cheese […]’

has been replaced by the sentence:

‘“Munster” or “Munster-Géromé” is a soft washed rind cheese made from cow’s milk.’

A more precise description of the product’s appearance has been provided, indicating that ‘Munster’ or ‘Munster-Géromé’ has a ‘washed rind’ linked to the development of Brevibacterium linens, which is typical in ‘washed rind’ cheeses.

This sentence has also been added in the single document to replace the sentence ‘Soft cow's milk cheese with [...] washed crust’ from the summary.

The following sentences have been added:

‘Its fat content must be at least 20 grams per 100 grams of cheese. Its dry matter content must be at least 44 grams per 100 grams of cheese.’

The fat content is expressed in grams per 100 grams of cheese. Similarly, the dry matter content is expressed in grams of dry matter per 100 g of cheese.

This sentence has also been added to the single document to replace the words ‘minimum fat content 45 %’ in the summary.

The paragraph:

‘cylindrical in form, 13 to 19 centimetres in diameter, from 2,4 to 8 centimetres thick and weighing a minimum of 450 grams. There is also a “Petit-Munster” or “Petit-Munster-Géromé” designation of origin for smaller format cheeses which are 7 to 12 centimetres in diameter, 2 to 6 centimetres thick and weighing at least 120 grams.’

is replaced by the following paragraph:

‘The cheese comes in the form of a thick or flat cylinder in three format categories: Format category Inner diameter of the cheese mould Maximum cheese thickness Cheese weight 1: from 120 to 340 g 7,5 cm to 8 cm 4 cm 120 g to 170 g 10 cm to 11 cm 4 cm 200 g to 280 g 11 to 12 cm 4 cm 280 to 340 g 2: 450 to 1 000 g 14 cm to 16 cm 4 cm 450 g to 600 g 16,5 cm to 19 cm 4 cm 700 g to 1 000 g 3: from 1 000 to 1 750 g 16,5 cm to 19 cm 7 cm 1 000 g to 1 750 g’

The product is described as a ‘thick or flat cylinder’ in reference to the two thicknesses available, replacing the former wording ‘cylindrical in form’, which was vague.

With a view to making the checks more objective, the diameter of cheese will now be understood to mean the inner dimensions of the cheese mould. The checks on the diameter of the cheeses were sometimes inaccurate due to the cheese being slightly misshapen. For the same reason, a maximum limit will be provided for the cheese thickness. Cheeses can sink if left to mature for a long time, in which case the measurement would no longer make sense.

The weight will also be expressed as a range and not just as a minimum value.

This paragraph has also been added to the single document, replacing the words ‘cylindrical in form, 13 to 19 centimetres in diameter, from 2,4 to 8 centimetres thick and weighing a minimum of 450 grams; the smaller version is 7 to 12 centimetres in diameter and weighs 120 grams.’

The following paragraph has been added:

‘The rind is thin and slightly smeared, ranging in colour from ivory orange to reddish orange, essentially due to the red cultures (i.e. Brevibacterium linens). The paste is ivory to pale beige in colour and can include a limited number of holes. By the end of the minimum maturing period, a core will have formed in the paste. How mature this core is will depend on the maturity and thickness of the cheese. The aroma is pungent and smells slightly of ammonia. In the mouth, the paste is slightly salty, with a fine, soft and melty texture. The taste is sweet with lactic, plant-based (hay, ripe fruit, nuts), woody and even slightly yeasty tones. The paste of “Munster” or “Munster-Géromé” can contain caraway seeds (Carum carvi L.). If so, it will have the same characteristics as “Munster” or “Munster-Géromé” with the additional caraway taste.’

These product descriptors (appearance of the rind and paste, microbiological criteria, organoleptic criteria) have been added to provide a more accurate description. Reference has also been made to the fact that the paste of ‘Munster’ or ‘Munster-Géromé’ can contain caraway seeds. This practice based on local customs aims to enhance the aroma of the paste.

These paragraphs have also been added to the single document to replace the words ‘orange-coloured’ describing the rind in the summary.

5.3. Geographical area

Under the heading on the ‘geographical area’:

The list of municipalities in the geographical area is added in order to facilitate checks. This list covers all the municipalities in the geographical area where all stages of production (milk production, cheese-making and maturing) may be carried out. The references to the date of the official geographical code in force and to the plans submitted to the local authorities have been added to ensure that the list is accurate and unambiguous.

This list has also been added to point 4 of the single document.

5.4. Proof of origin

The declaration requirements applying to producers have been added. These amendments are linked to changes in national rules and legislation. They include:

— identification of the producers for authorisation recognising their ability to meet the requirements of the specification,

— the necessary declarations for understanding and monitoring production (quantities made, bulk sales to maturers, bulk purchases by maturers, quantities deemed to be substandard, quantities placed on the market),

— obligations as regards record-keeping and documents to enable traceability, for milk producers, collectors, cheese-makers and maturers,

— Finally, a paragraph has been added on the check to be carried out on the characteristics of products to be marketed as a designation of origin. ‘“Munster” or “Munster-Géromé” cheeses are the object of random sampling. The samples undergo visual, tactile, organoleptic and analytical tests. Packaged cheeses are selected for organoleptic and analytical tests at the operator’s premises as soon as they complete the minimum maturing period.’

5.5. Method of production

Milk production

Paragraphs on livestock and feed have been added to the specification to ensure that the traditional practices are recorded.

The following paragraph has been added:

‘Definitions:

— Dairy cows, lactating or dry, are female bovine animals of dairy breeds that have calved at least once.

— Heifers are animals between the ages of weaning and first calving.

— The dairy herd in this specification is understood to mean all of the dairy cows and dairy heifers on the holding.

— Basic ration: all fodder intended to cover the animals’ needs, not including feed-concentrates.

— Total ration: All fodder included in the basic ration, plus feed-concentrates.’

These definitions make the following provisions clearer and ensure that checks are objective.

Breeds

The following paragraph has been added:

‘The milk used to make “Munster” or “Munster-Géromé” must only come from cows belonging to the Vosges, Simmental, Prim’Holstein or Montbéliarde breeds or crosses with those breeds. In that case, only cows sired by a purebred bull of one of the above breeds will be accepted.’

These breeds are the best adapted to producing milk for ‘Munster’ or ‘Munster Géromé’.

Feed for dairy cows

As regards the basic ration, the following paragraph has been added:

‘Forage must account for at least 70 % of the dry matter in the total ration for the dairy herd: “Forage” is understood to mean the following, irrespective of the preservation method used:

— grass from natural, temporary or artificial pastures which is grazed, distributed fresh or preserved in the form of silage, bales, hay, or as dried grass,

— maize or sorghum, distributed fresh, preserved in the form of silage or dried,

— forage beets,

— cereals, distributed fresh or preserved in the form of silage,

— straw from cereals and protein crops,

— agricultural by-products accounting for not more than 60 % of the dry matter: cereal dregs, beet pulp.

This list excludes all feed that could have an adverse effect on the taste of the milk, i.e.: cruciferous plants (cabbage, rapeseed, mustard, turnips), leeks and beet leaves. Ammonia-treated straw is not allowed.

Fodder beet must be clean and healthy when distributed.

At least 95 % of the basic ration (dry matter) for the dairy herd must be produced within the geographical area and at least 70 % on the holding, as annual averages.

Grass in one form or another (dry matter) must account for at least 40 % of dairy cows’ basic ration (annual average) and at least 25 % of their basic ration every day of the year.

Each dairy cow must have at least 10 ares of grass pasture for grazing. They must be allowed to graze for at least 150 days per year.’

The minimum percentage of forage in the total ration and the type of forage allowed have been added. Holdings have traditionally used the by-products of their main crops (cereals) and those of the geographical area, so a provision has been added on where the basic ration is to be sourced from (at the level of the geographical area and the holding). Grass is prioritised in the local feed for the cows and therefore it has been specified that grass must account for a minimum percentage of the basic ration. The minimum area per dairy cow and the minimum grazing time per year have also been specified.

As regards green fodder, the following paragraph has been added: ‘Fodder must be harvested fresh on the farm and should not be warmed before it is distributed to the dairy cows.’

The instructions on distribution have been added to ensure the quality of this type of fodder.

The following provisions have been added to point 3.3 of the single document:

‘At least 95 % of the dry matter in the basic ration for the dairy herd must come from the geographical area, and at least 70 % must come from the holding. Forage (basic ration) must account for at least 70 % of the dry matter in the total ration for the dairy herd. On the other hand, the origin of the raw materials constituting the supplementary feed cannot be guaranteed. However, at least 67 % of the dry matter in the total ration must come from the geographical area. Grass (dry matter) must account for at least 40 % of dairy cows’ basic ration (annual average) and at least 25 % of their basic ration every day of the year. Cows must graze for at least 150 days per year on a minimum area of 10 ares.’

The following paragraph on supplementary feed has been added:

‘Concentrate fodder must not account for more than 1,8 tonnes of dry matter per year per cow.

Concentrate fodder must not contain meal obtained from animal or fish sources.

The concentrate fodder is composed of:

— Cereal grain and products thereof,

— Oil seeds, oil fruits, and products derived therefrom,

— Legume seeds and products derived therefrom,

— Beet pulp, pressed or dried, molassed or otherwise,

— Beet molasses,

— Milk products and products derived therefrom;

— Minerals and products derived therefrom,

— Additives such as vitamins.’

The concentrate fodder content is limited to prioritise the role of forage in the dairy cow diet and thus reinforce the link with the geographical area. The list of supplementary feedstuffs has been added for control purposes.

The following paragraph has been added to point 3.3. of the single document:

‘Concentrate fodder must not account for more than 1,8 tonnes of dry matter per year per cow.

The concentrate fodder is composed of:

— Cereal grain and products therefrom,

— Oil seeds, oil fruits, and products derived therefrom,

— Legume seeds and products derived therefrom,

— Beet pulp, pressed or dried, molassed or otherwise,

— Beet molasses,

— Milk products and products derived therefrom;

— Minerals and products derived therefrom,

— Additives such as vitamins.’

Collection, processing time

As regards processing on the farm, the following paragraph has been added:

‘Renneting must be carried out within 26 hours of the milk being collected. If milk is not renneted immediately after it is collected, it must be stored at a minimum temperature of 10 oC for at least the 10 hours prior to renneting.’

As regards the collected milk, the following paragraph has been added:

‘— If the milk is processed raw, it must be collected on a daily basis.

— If the milk is pasteurised, it must be collected at least every 48 hours.

— If the milk is processed raw, it must be renneted within 36 hours of being unloaded from the lorry.

— If the milk is pasteurised, it must be renneted within 48 hours of being unloaded from the lorry.’

The optimal conditions for milk preservation and processing times have been defined for the farm and for the collected milk, with a view to ensuring that the quality of the raw material is preserved.

Processing

This section has been made more complete in order to provide a better description of the technological process involved in producing ‘Munster’ or ‘Munster Géromé’. It aims to clarify the practices that reflect the know-how of operators while regulating the target values in order to ensure the specific characteristics of the product.

Treatments and additives permitted

The following paragraph has been added:

‘The milk may be:

— standardised as regards its fat content,

— pasteurised at a maximum temperature of 73 oC for a maximum of 40 seconds, or undergo another equivalent thermal treatment. If the milk is to be stored before it is used, it may be thermised (maximum 66 oC for a maximum of 40 seconds).

No other physical treatments (microfiltration, ultrafiltration, etc.) are allowed.

“Munster” or “Munster-Géromé” from the farm must only be made using raw milk.

Apart from the dairy raw materials, the only ingredients, processing aids or additives permitted in the milk or in the manufacturing process are:

— rennet (obtained from calf abomasum),

— innocuous bacterial, yeast and mould cultures,

— calcium chloride,

— salt,

— Carum carvi L., also referred to as caraway, black caraway, Persian cumin or Vosges anise.

The dairy raw materials, partly finished products, curds and unmatured cheese must not be conserved at a temperature below 0 °C.

Unmatured cheese may not be conserved in a modified atmosphere.’

The treatments which are permitted for milk being processed (standardisation, thermal treatment) have been added to rule out all other treatment practices. The milk can only undergo full pasteurisation once, supplemented by thermisation if necessary in order to preserve its quality.

The ingredients and processing aids that are allowed have been listed in order to preserve the traditional cheese-making techniques.

It has also been added that the raw materials and products of the various stages of the cheese-making process cannot be kept at negative temperatures or in a modified atmosphere, in order to safeguard the characteristics of ‘Munster’ or ‘Munster-Géromé’.

Renneting

The words:

‘Made entirely of cow's milk with rennet added’

have been replaced by:

‘The milk is renneted at a maximum temperature of 38 oC. The renneting to cutting time is between 7 and 20 minutes’.

The target renneting values have been added because they allow to describe the technological processes typically undergone by ‘Munster’ or ‘Munster Géromé’.

Cutting, lactose removal

The words:

‘The curds are finely broken up’

have been replaced by:

‘The curds are cut until the size of the particles is between that of a hazelnut and a nut’

This enables a more precise description of the curds and objective checks.

It has also been added that lactose removal is not allowed at this stage.

The following sentence has been added:

‘Caraway seeds can be added before or during the moulding stage. The quantity added corresponds to between 0,5 % and 1,5 % of the weight of the finished product.’

Information is provided on adding the caraway seeds to ensure that the cheese-makers’ practices are recorded.

Moulding, draining, salting

It has been added that the curds are not mixed to ensure that the cheese-makers’ practices are taken into account.

The words:

‘before being put into moulds’

have been replaced by:

‘The curds are placed in cylindrical moulds. The curds are drained without being pressed. They must be drained for a minimum of 15 hours before they are salted.’

It is more significant to point out that the curds are drained without being pressed than to indicate that this is done on the settling table. The different target values have been added because they allow to describe the technological processes typically undergone by ‘Munster’ or ‘Munster Géromé’.

The sentences:

‘The cheeses are turned over several times to speed up the drainage of the residual whey. They are then removed from the moulds [...]’

have been replaced by:

‘The fresh cheeses are turned at least once during the draining stage before they are removed from the moulds.’

The number of times the cheeses are turned varies depending on the format category.

The words:

‘[The cheese is] salted and dried again in a suitable location, then placed in the cellar to ripen’

have been replaced by:

‘The cheeses are salted.’

The description of where the operations are carried out has been removed as it does not influence the characteristics of the cheese and is not the object of any checks.

Follow-up on the lactic quality

The following paragraph has been added:

‘After the minimum maturing period, the cheese has a milky core. In the dairy, 5 days after renneting, the pH in the core of the cheeses is between 4,5 and 4,9.’

The lactic quality resulting from the acidified curds is an important characteristic of ‘Munster’ or ‘Munster-Géromé’ and therefore follow-up on this must be ensured.

Maturing

The following paragraph has been added:

‘Cheese undergoing the maturing process may not be conserved under a modified atmosphere. Maturing takes place in two stages after salting: the leavening stage and the wet treatment stage.’

The following maturing conditions have been added in accordance with current practices.

As regards the temperature and relative humidity for maturing, the following paragraph:

‘Maturing requires an atmosphere (11 to 15 oC and 95 % relative humidity) specifically designed to promote the development of the flora that features in each cellar, mostly consisting of the red bacteria and yeasts that give Munster its typical orange-yellow appearance.’

has been replaced by:

‘Maturing requires an atmosphere with a relative humidity of at least 90 % specifically designed to promote the development of the flora that features in each cellar, mostly consisting of the red cultures and yeasts that give “Munster” its typical orange-ivory to red-orange appearance. During the leavening stage, the temperature must be at least 16 oC. During the wet treatment stage, the temperature of the maturing cellar must range between 10 oC and 16 oC.’

A specific temperature has been described for each of the stages in the maturing process and the relative humidity has been defined. Maturing requires an atmosphere specifically designed to promote the development of the flora that features in each cellar, mostly consisting of the red cultures and yeasts that give ‘Munster’ or ‘Munster-Géromé’ its typical orange-ivory to red-orange appearance.

As regards care to be taken in maturing, the following paragraph has been added:

The paragraph:

‘The cheeses are washed (smoothed and rubbed) and turned every two or three days using a saline solution kept at the same temperature as that of the cellar’

has been replaced by:

‘The pre-matured cheese undergoes the following processes on each side and on the rind:

— at least 2 wet treatments (water which may or may not be salted and may or may not have been seeded with surface cultures, including Brevibacterium linens), including at least one mechanical rubbing (by hand or involving a machine) for category 1 cheeses,

— at least 3 wet treatments (water which may or may not be salted and may or may not have been seeded with surface cultures, including Brevibacterium linens), including at least two mechanical rubbings (by hand or involving a machine) for cheeses in categories 1 and 3.

The orange-ivory to red-orange colour of the rind is essentially due to the red cultures (i.e. Brevibacterium linens). The use of colourings is not allowed.’

These provisions describe the cheese-makers’ practices and how the cheeses must be handled during the maturing stage. Specifying the minimum number of treatments allows to guarantee that the cultures develop evenly so that the characteristic colour of the cheese can be achieved.

As regards the maturing medium, the following sentence has been added:

‘If wood is used during the maturing process and comes into contact with the product, it must be fir or spruce.’

The type of wood that might come into contact with the cheese has been defined so as to record the practices surrounding this traditional material.

As regards the duration of the maturing period, the sentence:

‘The cheeses are matured for a minimum of 21 days in the case of the “Munster” and 14 days for the small size, “Petit Munster”’

has been replaced by:

‘The maturing period for “Munster” or “Munster Géromé” must continue at least until:

— the 21st day for categories 2 and 3,

— the 14th day for category 1.

The duration is counted from the date of manufacture, which is defined as the day on which renneting is carried out.’

The duration of the maturing period has been specified as depending on the categories provided in the product description. It has also been added that the maturing period is counted from the date of renneting rather than the date of manufacture. This is more precise and ensures that checks are objective.

In the single document, the following sentence:

‘The cheeses are matured for a minimum of 21 days in the case of “Munster” and 14 days for the small size, “Petit Munster”.’

has been replaced by:

‘Depending on the format, maturing lasts for at least 14 days or 21 days counting from the date of renneting.’

As regards packaging the cheeses, the following paragraph has been added:

‘With a view to ensuring that the rind of the cheese does not dry out and that no undesirable blue moulds develop on the surface, they are individually wrapped as they come out of the maturing cellar at the end of the minimum maturing period.

However, packaging is allowed before the end of the minimum maturing period and can be done at the earliest:

— on the 18th day after renneting for categories 2 and 3,

— on the 11th day after renneting for category 1.

In that case, the cheeses that are wrapped continue to mature in the same conditions as those that have yet to be packaged.’

The cheeses must be packaged within the geographical area. In fact, the cheeses must be packaged as they leave the maturing cellars. As ‘Munster’ or ‘Munster Géromé’ is a cheese with a soft paste and a washed rind, its rind is slightly moist in appearance and dries out very quickly. As the maturing stage takes place in a cellar with numerous wet treatments, this enables the controlled development of a specific type of flora on the surface of the ‘Munster’ or ‘Munster-Géromé’ cheese, mostly red cultures. If ‘Munster’ or ‘Munster-Géromé’ is left in the open air outside the cellar and the necessary care is not taken, undesirable moulds are likely to develop on its surface. The presence of mould or a ‘dry rind’ appearance are identified as defects for ‘Munster’ or ‘Munster-Géromé’ cheese. It is therefore essential for the cheeses to be wrapped as they leave the maturing cellar to protect the rind and preserve the particular organoleptic characteristics of ‘Munster’ or ‘Munster-Géromé’ cheese.

This provision has been added to paragraph 3.5 of the single document.

5.6. Link

The section of the product specification concerning the link to the geographical area has been entirely rewritten to make the link between ‘Munster’ or ‘Munster Géromé’ and its geographical area more explicit without making any fundamental changes to the link. Particular emphasis has been placed on how the milk production conditions allow the use of milk suitable for cheese making, which requires specific know-how, and on the maturing conditions. The point on the ‘Specificity of the geographical area’ reiterates the geographical area’s natural and human factors, summarising historical aspects and highlighting relevant specific know-how. The point on the ‘Specificity of the product’ showcases some of the aspects first introduced in the description of the product. Finally, the point ‘Causal link’ explains the interactions between the natural and human factors and the product.

This amendment also concerns point 5 of the single document.

5.7. Labelling

The following paragraph:

‘Besides the name of the designation, the label should feature the INAO logo, including the name of the designation, the words “Appellation d’Origine Contrôlée” and the initials INAO. The words “Fabrication fermière” (farm manufacture) or “Fromage fermier” (farm cheese) are reserved for farmer producers that process milk produced on their holdings.’

has been replaced by:

‘Besides the compulsory references laid down in the rules on labelling and presentation of foodstuffs, the label of cheeses covered by the “Munster” or “Munster Géromé” designation of origin features the registered name of the product in a font size at least equal to two thirds of the size of the largest characters on the label, and the European Union’s PDO symbol in the same visual field’.

The section on labelling is being updated to reflect developments in national and European legislation.

A trademark must not be prioritised to the detriment of the name of the designation and that is the reason for specifying the font size.

These amendments have also been made to the single document.

The following sentence has been added:

‘The words “made using milk obtained from herds consisting of at least X % of Vosges breed cattle” or any reference to the Vosges breed in labelling or advertising the cheeses can only be used if at least X % of the cows in the herd or in each of the herds from which the milk is obtained are of that breed. This percentage must be higher than 70 %.’

This wording informs consumers that more than 70 % of the milk used to make the cheese has been obtained from Vosges breed cattle.

This sentence has been added to the single document.

5.8. Other

The address of the competent service of the Member State has been updated.

The name and contact details of the group have been updated.

As regards the section on ‘references to the inspection bodies’:

The name and the contact details of the official bodies have been updated. This section provides the contact details of the authorities responsible for national inspections, i.e.: the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). It has been added that the name and contact details of the certification body may be consulted via the INAO website and the European Commission’s database.

As regards the section on ‘national requirements’, a table displaying the main points to be checked and the method of evaluating them has been added.

SINGLE DOCUMENT

‘MUNSTER’ / ‘MUNSTER-GÉROMÉ’

EU No: PDO-FR-0125-AM03 – 7.8.2019

PDO (X) PGI ( )

1. Name(s)

‘Munster’ / ‘Munster-Géromé’

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 product to which the name in (1) applies

‘Munster’ or ‘Munster-Géromé’ is a soft washed rind cheese made from cow’s milk.

Depending on the format, maturing lasts for at least 14 days or 21 days counting from the date of renneting.

The cheese comes in the form of a thick or flat cylinder in three format categories:

Format category Inner diameter of the cheese mould Maximum cheese thickness Cheese weight 1: from 120 to 340 g 7,5 cm to 8 cm 4 cm 120 g to 170 g 10 cm to 11 cm 4 cm 200 g to 280 g 11 to 12 cm 4 cm 280 to 340 g 2: 450 to 1 000 g 14 cm to 16 cm 4 cm 450 g to 600 g 16,5 cm to 19 cm 4 cm 700 g to 1 000 g 3: from 1 000 to 1 750 g 16,5 cm to 19 cm 7 cm 1 000 g to 1 750 g

The rind is thin and slightly smeared, ranging in colour from ivory orange to reddish orange, essentially due to the red cultures (i.e. Brevibacterium linens). The paste is ivory to pale beige in colour and can include a limited number of holes.

By the end of the minimum maturing period, a core will have formed in the paste. How mature this core is will depend on the maturity and thickness of the cheese.

The aroma is pungent and smells slightly of ammonia. In the mouth, the paste is slightly salty, with a fine, soft and melty texture. The taste is sweet with lactic, plant-based (hay, ripe fruit, nuts), woody and even slightly yeasty tones.

Its fat content must be at least 20 grams per 100 grams of cheese. Its dry matter content must be at least 44 grams per 100 grams of cheese.

The paste of ‘Muster’ or ‘Munster-Géromé’ can contain caraway seeds (Carum carvi L.). If so, it will have the same characteristics as ‘Munster’ or ‘Munster-Géromé’ with the additional caraway taste.

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

At least 95 % of the dry matter in the basic ration for the dairy herd must come from the geographical area, and at least 70 % must come from the holding. Forage (basic ration) must account for at least 70 % of the dry matter in the total ration for the dairy herd. On the other hand, the origin of the raw materials constituting the supplementary feed cannot be guaranteed. However, at least 67 % of the dry matter in the total ration must come from the geographical area.

Grass (dry matter) must account for at least 40 % of the basic ration (annual average) for dairy cows and at least 25 % of the basic ration every day of the year.

Cows must graze for at least 150 days per year on a minimum area of 10 ares.

Concentrate fodder must not account for more than 1,8 tonnes of dry matter per year per cow. This consists of:

— Cereal grain and products thereof,

— Oil seeds, oil fruits, and products derived therefrom,

— Legume seeds and products derived therefrom,

— Beet pulp, pressed or dried, molassed or otherwise,

— Beet molasses,

— Milk products and products derived therefrom;

— Minerals and products derived therefrom,

— Additives such as vitamins.

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

—

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

The cheeses are packaged individually when they are taken out of the maturing cellar at the end of the minimum maturing period.

Packaging is authorised 3 days before the minimum maturing period is over. These cheeses are matured in the same conditions as raw cheeses.

The cheeses must be packaged within the geographical area. In fact, the cheeses must be packaged as they leave the maturing cellars. As ‘Munster’ or ‘Munster Géromé’ is a cheese with a soft paste and a washed rind, its rind is slightly moist in appearance and dries out very quickly. As the maturing stage takes place in a cellar with numerous wet treatments, this enables the controlled development of a specific type of flora on the surface of the ‘Munster’ or ‘Munster-Géromé’ cheese, mostly red cultures. If ‘Munster’ or ‘Munster-Géromé’ is left in the open air outside the cellar and the necessary care is not taken, undesirable moulds are likely to develop on its surface. The presence of mould or a ‘dry rind’ appearance are identified as defects for ‘Munster’ or ‘Munster-Géromé’ cheese. It is therefore essential for the cheeses to be wrapped as they leave the maturing cellar to protect the rind and preserve the particular organoleptic characteristics of ‘Munster’ or ‘Munster-Géromé’ cheese.

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

Besides the compulsory references laid down in the rules on labelling and presentation of foodstuffs, the label of cheeses covered by the ‘Munster’ or ‘Munster Géromé’ designation of origin features the registered name of the product in a font size at least equal to two thirds of the size of the largest characters on the label, and the European Union’s PDO symbol in the same visual field.

The words ‘made using milk obtained from herds consisting of at least X % of Vosges breed cattle’ or any reference to the Vosges breed in labelling or advertising the cheeses can only be used if at least X % of the cows in the herd or in each of the herds from which the milk is obtained are of that breed. This percentage must be higher than 70 %.

4. Concise definition of the geographical area

Department of Meurthe-et-Moselle:

the municipalities: Amenoncourt, Ancerviller, Angomont, Autrepierre, Avricourt, Baccarat, Badonviller, Barbas, Bertrambois, Bertrichamps, Bionville, Blamont, Blemerey, Bremenil, Buriville, Chazelles-Sur-Albe, Cirey-Sur-Vezouze, Deneuvre, Domevre-Sur-Vezouze, Domjevin, Embermenil, Fenneviller, Fremenil, Fremonville, Gogney, Gondrexon, Halloville, Harbouey, Herbeviller, Igney, Lachapelle, Leintrey, Merviller, Migneville, Montigny, Montreux, Neufmaisons, Neuviller-Les-Badonviller, Nonhigny, Ogeviller, Parux, Petitmont, Pettonville, Pexonne, Pierre-Percee, Raon-Les-Leau, Reclonville, Reherrey, Reillon, Remoncourt, Repaix, Saint-Martin, Saint-Maurice-Aux-Forges, Sainte-Pole, Saint-Sauveur, Tanconville, Thiaville-Sur-Meurthe, Vacqueville, Val-Et-Chatillon, Vaucourt, Vaxainville, Veho, Veney, Verdenal, Xousse.

Department of Moselle:

Cantons of Phalsbourg and Sarrebourg: all municipalities;

the municipalities: Albestroff, Bassing, Benestroff, Bermering, Bidestroff, Blanche-Eglise, Bourdonnay, Bourgaltroff, Cutting, Dieuze, Domnom-Les-Dieuze, Donnelay, Francaltroff, Gelucourt, Givrycourt, Guebestroff, Gueblange-Les-Dieuze, Guebling, Guinzeling, Honskirch, Insming, Insviller, Juvelize, Lagarde, Lening, Lhor, Lidrezing, Lindre-Basse, Lindre-Haute, Lostroff, Loudrefing, Maizieres-Les-Vic, Marimont-Les-Benestroff, Molring, Montdidier, Mulcey, Munster, Nebing, Neufvillage, Ommeray, Rening, Rodalbe, Rorbach-Les-Dieuze, Saint-Medard, Tarquimpol, Torcheville, Vahl-Les-Benestroff, Val-De-Bride, Vergaville, Vibersviller, Virming, Vittersbourg, Zarbeling, Zommange.

Department of Bas Rhin:

Cantons of Mutzig and Saverne: all municipalities;

Canton of Bouxwiller: part of the municipality of Wingersheim Les Quatre Bans (only the territory of the former municipality of Gingsheim) and all of the municipalities except for Dingsheim, Dossenheim-Kochersberg, Fessenheim-Le-Bas, Furdenheim, Griesheim-Sur-Souffel, Handschuheim, Hurtigheim, Ittenheim, Pfulgriesheim, Quatzenheim, Rohr, Stutzheim-Offenheim, Truchtersheim, Waltenheim-Sur-Zorn, Wiwersheim;

Canton of Molsheim: all of the municipalities except for Altorf, Dachstein, Duppigheim, Duttlenheim, Ernolsheim-Bruche, Griesheim-Pres-Molsheim, Innenheim

Canton of Obernai: all of the municipalities except for Krautergersheim, Meistratzheim, Niedernai, Stotzheim, Valff, Zellwiller;

The municipalities: Bischholtz, Bitschhoffen, Cleebourg, Dauendorf, Dieffenbach-Les-Woerth, Dossenheim-Sur-Zinsel, Drachenbronn-Birlenbach, Engwiller, Erckartswiller, Eschbourg, Forstheim, Froeschwiller, Frohmuhl, Goersdorf, Gumbrechtshoffen, Gundershoffen, Gunstett, Hegeney, Hinsbourg, Huttendorf, Ingwiller, Keffenach, Kindwiller, Kutzenhausen, La Petite-Pierre, Lampertsloch, Laubach, Lichtenberg, Lobsann, Memmelshoffen, Menchhoffen, Merkwiller-Pechelbronn, Mietesheim, Morsbronn-Les-Bains, Morschwiller, Mulhausen, Neuwiller-Les-Saverne, Niedermodern, Niedersoultzbach, Oberbronn, Oberdorf-Spachbach, Petersbach, Pfalzweyer, Preuschdorf, Puberg, Reipertswiller, Riedseltz, Rosteig, Rothbach, Schillersdorf, Soultz-Sous-Forets, Sparsbach, Struth, Tieffenbach, Uhlwiller, Uhrwiller, Uttenhoffen, Val De Moder, Woerth, Weinbourg, Weiterswiller, Wimmenau, Wingen-Sur-Moder, Zinswiller, Zittersheim.

Department of Haut-Rhin:

Cantons of Masevaux and Altkirch: all municipalities;

Canton of Cernay: all of the municipalities except for Cernay, Uffholtz, Wattwiller;

Canton of Guebwiller: all of the municipalities except for Issenheim, Merxheim, Raedersheim;

Canton of Sainte-Marie-aux-Mines: all of the municipalities except for Guemar; Illhaeusern;

Canton of Wintzenheim: all of the municipalities except for Gundolsheim, Herrlisheim-Pres-Colmar;

the municipalities: Colmar, Berrwiller, Bruebach, Brunstatt-Didenheim, Flaxlanden, Galfingue, Heimsbrunn, Ingersheim, Knoeringue, Michelbach-Le-Bas, Morschwiller-Le-Bas, Mulhouse, Ranspach-Le-Bas, Ranspach-Le-Haut, Saint-Louis, Zillisheim.

Department of Haute-Saône:

the municipalities: Aillevillers-Et-Lyaumont, Alaincourt, Amage, Ambievillers, Amont-Et-Effreney, La Basse-Vaivre, Belfahy, Betoncourt-Saint-Pancras, Beulotte-Saint-Laurent, Bouligney, Bourbevelle, Bousseraucourt, Breuchotte, La Bruyere, Corravillers, Corre, Cuve, Dampvalley-Saint-Pancras, Demangevelle, Esmoulieres, Faucogney-Et-La-Mer, Les Fessey, Fleurey-Les-Saint-Loup, Fontenois-La-Ville, Fougerolles, Haut-Du-Them-Chateau-Lambert, Hurecourt, Jonvelle, La Longine, Mailleroncourt-Saint-Pancras, La Montagne, Montcourt, Montdore, Passavant-La-Rochere, Plancher-Les-Mines, Pont-Du-Bois, La Proiseliere-Et-Langle, Raddon-Et-Chapendu, La Rosiere, Saint-Bresson, Sainte-Marie-En-Chanois, Selles, Servance-Miellin, Ternuay-Melay-Et-Saint-Hilaire, La Vaivre, Vauvillers, La Voivre, Vougecourt.

Department of Vosges:

all of the municipalities except for: Ainvelle, Ameuvelle, Aroffe, Autreville, Avranville, Blevaincourt, Brechainville, Chatillon-Sur-Saone, Chermisey, Damblain, Fignevelle, Fouchecourt, Frain, Freville, Godoncourt, Grand, Grignoncourt, Harmonville, Isches, Lamarche, Les Thons, Liffol-Le-Grand, Lironcourt, Marey, Martigny-Les-Bains, Martinvelle, Midrevaux, Mont-Les-Lamarche, Morizecourt, Pargny-Sous-Mureau, Regnevelle, Robecourt, Romain-Aux-Bois, Rozieres-Sur-Mouzon, Saint-Julien, Senaide, Seraumont, Serecourt, Serocourt, Sionne, Soncourt, Tignecourt, Tollaincourt, Trampot, Vicherey, Villotte, Villouxel.

Department of Territoire de Belfort:

all of the municipalities except for: Beaucourt, Courcelles, Croix, Feche-L’eglise, Joncherey, Lebetain, Mezire, Montbouton, Saint-Dizier-L’eveque, Villars-Le-Sec.

5. Link with the geographical area

‘Munster’ or ‘Munster-Géromé’ is a soft washed-rind cheese made from the milk of cows reared in a region mostly consisting of grassland. Given the climate, there has long been expertise in maturing acidified curds in humid conditions, enabling the development of red cultures that give the cheese its colour and its pungent aroma contrasting with its sweet paste.

The geographical area is characterised by its medium altitude relief in the mountainous part and by foothills (the Vosges Massif features in all of the departments included in the area) and a plain in the western part. The Vosges Massif is the source of several major rivers that criss-cross the entire area and shape its landscape. These rivers are further boosted by rainfall, seepage and surface run-off.

Rainfall is a significant feature in the climate, as the Vosges Massif forms a barrier against clouds coming from the west, which condense at high altitude and fall as rain on the foothills and massif. This climate is ideal for the development of grasslands. Grass is therefore a constant, both at the peaks of the Vosges (high meadows), where only mountain pastures can develop, and in the cleared areas or places where the soil is hard to till. There is an umbellifier commonly found in these pastures: caraway or black cumin (Carum carvi L.), sometimes called Vosges anise.

The origins of ‘Munster’ or ‘Munster-Géromé’ go back to when abbeys were set up in the Vosges Massif in the 7th and 8th centuries A.D.. It was the ‘Monasterium confluentis’ that gave its name to the town of Munster, located on the eastern face of the massif. Dairy herds grazed on the high meadows in the summer and farmers came down to spend the winter in the valleys on the western face.

Cheese came to be produced in significant quantities, and from the 16th century onwards, farmers sold their cheese to wine-growing municipalities in Alsace, on the plain, as well as in the large neighbouring towns.

The fact that cheese-making developed in two locations (around Munster for Alsace and around Gérardmer for Lorraine) explains the two names for the cheese based on place names: ‘Munster’ and ‘Géromé’.

The numerous conflicts in the geographical area made the region a place of migration. As the displaced peoples took their activities and skills with them, the production of this cheese spread throughout the plain. Although the Vosges breed emerged in the massif as it adapted to the environment, other breeds were also introduced to make up herd numbers: Simmental from the Swiss border area, Montbéliarde and French Black-Pied Friesian, which was renamed as Prim’ Holstein.

The expertise in rearing these dairy cows and in making and maturing these cheeses have continued to the present day. The cheese-making method is based on the use of acidified curds. Expertise in maturing in wet conditions involves washing the rind after a first leavening stage that deacidifies the curds. The maturer adapts the atmosphere in the maturing cellar and the handling methods as the cheeses develop. Producers continue to add caraway seeds (Carum carvi L.) to the curds today.

‘Munster’ or ‘Munster-Géromé’ is a cow’s milk cheese made from acidified curds, with a soft paste and a washed rind ranging in colour from orange-ivory to red-orange.

There is a net contrast between its pungent, slightly ammoniac odour and its sweet-tasting paste with notes ranging between lactic, plant-based (hay, ripe fruit, nuts), woody or even slightly yeasty. ‘Munster’ or ‘Munster-Géromé’ is presented in different formats: flat cheeses that are small in size, and larger formats that are flat or thick, with the relevant maturing periods ranging between 14 and 21 days.

The production of ‘Munster’ or ‘Munster-Géromé’ cheeses developed as dairy herds made use of the grass resources available. As the milk obtained was relatively poor, the cheese-making methods focused on acidified curds.

The conditions in the geographical environment, marked by significant humidity from rainfall and the presence of several rivers, contributed towards the development of expertise in maturing cheese in humid conditions. Washing the cheeses promoted the development of the red cultures (essentially Brevibacterium linens) that give the rind of ‘Munster’ or ‘Munster-Géromé’ its colour ranging from orange-ivory to red-orange and allow the characteristic aromas of the designation to develop.

Given that they are made from acidified curds, these soft paste cheeses do not keep for very long. The contradiction between the markedly isolated production area and the finished product that is not very well-suited to transportation has led producers to diversify their formats, offering smaller cheeses that require a short maturing period for local consumption and larger formats with a longer shelf life that have allowed maturers to buy non-matured cheeses produced in more remote areas and mature them in closer proximity to where they will be consumed. Given their availability in the Vosges meadows, caraway seeds used to be added to the curds for part of the production and this practice still continues to this day.

Reference to publication of the specification

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

http://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-4e2c987c-80c8-4071-a5c9-dda91955e185

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