EN Official Journal of the European Union C 298/21

Publication of an amendment 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 298/10)

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9 and Article 17(2)

‘BLEU DE GEX DU HAUT-JURA’ OR ‘BLEU DE SEPTMONCEL’

EC No: FR/PDO/117/0109/08.09.2005

PDO ( X ) PGI ( )

Amendments(s) requested

1. Heading(s) in the specification:

— Name of product — Description — Geographical area — Proof of origin — Method of production — Link — Labelling — National requirements — Other [to be specified]

2. Type of amendment(s):

— Amendment to Single Document or Summary Sheet — Amendment to specification of registered PDO or PGI for which neither the Single Document nor Summary has been published — Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006) — Temporary amendment to Specification resulting from imposition of obligatory sanitary or phyto-sanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendments:

The general aim of the requested amendments is to set out all the details needed to consolidate the conditions governing the production of the milk used and the product itself.

These amendments serve to strengthen the link between the product and its geographical area, to provide greater protection of the product's characteristics and to ensure compliance with the rules.

Names: ‘Bleu de Gex Haut-Jura’ or ‘Bleu de Septmoncel’ instead of ‘Bleu de Gex’, ‘Bleu du Haut-Jura’ or ‘Bleu de Septmoncel’.

Explanation: Simplification of the names which may be used.

Description: In the first paragraph replace ‘an average weight of 7,5 kg’ with ‘a weight of 6,5 to 8,5 kg’.

Explanation: Clearer definition of the weight of each cheese.

In the second paragraph, replace ‘the rind is fine, dry, yellowish, (…)’ with ‘the rind is fine, dry, whitish to yellowish, (…)’.

Explanation: A more detailed description of the rind as, traditionally, the outer appearance of this cheese may be whitish rather than yellow.

In the third paragraph, replace ‘the white to ivory-coloured paste has a marbling of fairly pale blue-green moulds which are well distributed throughout; it is soft and lightly friable’ with ‘the white to ivory-coloured paste has a marbling of fairly pale blue-green moulds which are well distributed throughout’.

Explanation: The description ‘lightly friable’ related only to the area just below the rind in some poorly matured cheeses. Removing this term requires operators to manage maturing better.

Geographical area: Extension of the geographical area to the municipalities of Lancrans and Léaz and to part of the area covered by the municipalities of Echenevex, Vesancy, Divonne-les-Bains, Farges, Collonges, Sergy, Bellegarde-sur-Valserine and Saint-Claude.

Explanation: These municipalities (or parts of municipalities) constitute, along with the area defined in 1935, a homogenous ensemble. Some municipalities or parts of municipalities were enclaves located on the periphery of the area previously defined which are now incorporated within the new area, while others are the logical extension of that area. All of these municipalities meet the designation of origin criteria.

Proof of origin: Add ‘An ivory-coloured casein label identifying the production plant must be affixed to the cheese during production; this carries details of the production plant, and the date of production of the cheese’.

Explanation: The identity label ensures better monitoring of the quantity of cheeses produced each month by each production plant as it is issued only by a body approved by the INAO. It also makes it possible to trace the origin of each cheese and to verify the length of the maturing period.

It ensures improved traceability of the product.

Method of production: Add the paragraph: ‘The milk used to produce the cheese must come exclusively from cows of the Montbeliarde or French Simmental breeds’.

Explanation: Only breeds traditionally farmed in this region are permitted as they are adapted to the mountain environment and the quality of their milk is adapted to the requirements of the cheese.

Add the following paragraphs:

‘The staple feed of the dairy cows must be fodder originating from pastures located in the geographical area’.

‘The grazing land actually used on the holding must be at least one hectare per dairy cow’.

‘In exceptional circumstances, mainly as a result of adverse weather conditions, the INAO may grant temporary derogations to ensure continued feeding of the herd’.

‘Silage products or other fermented fodder may neither be used to feed the dairy cows nor kept on the holding’.

Explanation: These amendments serve to strengthen the link between the origin of the milk and the specific characteristics of the cheese, by promoting the use of fresh grass or hay.

Add the paragraph: ‘The milk must be brought to the production plant as soon as possible after each milking or daily. The milk must be chilled immediately if renneting does not take place within two hours’.

Explanation: Reducing the time limits prevents a deterioration in the quality of the milk which would impact on the organoleptic characteristics of the cheese.

In the seventh paragraph, replace ‘the milk used to make the cheese may be kept for not more than two days’ with ‘Where the milk is chilled between 2 °C and 8 °C, a maximum of 36 hours may elapse between the last milking and renneting. If the milk is chilled at between 12 °C and 16 °C, this is reduced to 14 hours maximum.’

Explanation: The period of time for which milk may be kept is reduced and the conditions under which it must be kept defined more precisely in order to limit any deterioration in the quality of the milk and hence to maintain the characteristics of the cheese.

Add the paragraph ‘Only milk in compliance with the specifications may enter the Bleu de Gex Haut-Jura production plant. This milk must be collected separately from any other milk which does not meet the terms of the specifications’.

Explanation: Separation of the different milks makes it easier to verify compliance with the specifications and thus ensures traceability.

Add the paragraph: ‘The Bleu de Gex Haut-Jura production plant and associated facilities must not contain any system or equipment to rapidly heat milk to over 40 °C before renneting.’

Explanation: To guarantee the use of raw milk, which is essential to Bleu de Gex Haut-Jura.

Add the paragraph: ‘The milk must not be heated above 30 °C.’

Explanation: Limit for heating the milk in line with practice.

Add the paragraph: ‘The milk may not be concentrated by partially removing the watery part before coagulation’.

In the twelfth paragraph, replace ‘the milk may be coagulated using rennet only’ with ‘only rennet made from calves' fourth stomachs may be used’.

Add the following paragraphs:

‘The use of any additives or processing aid other than selected starter cultures, Penicillium glaucum and Penicillium roqueforti, salt or rennet is prohibited’.

‘The dairy raw materials, partly finished products, curd and fresh cheese may not be conserved at a temperature below 0 °C.’

‘Fresh cheese and cheese undergoing maturing may not be conserved under a modified atmosphere’.

Explanation: The use of treatments and additives in cheesemaking is subject to general rules. Some new techniques, including the use of treatments and additives, such as microfiltration, partial concentration of milk or enzymes for the maturing process, have a potential impact on the characteristics of cheeses with designations of origin. Certain enzyme additives in particular appear to be incompatible with maintaining the key characteristics of PDO products.

It has therefore become necessary to stipulate in the specification of each product with a designation of origin, under the heading ‘Method of production’, the current practices regarding the use of treatments and additives for milk and cheese production to prevent future practices not covered by the rules from undermining the characteristics of cheeses with designations of origin.

Add a paragraph: ‘The cheese is moulded individually in moulds which are 36 cm in diameter, with a jute or linen cloth.’

Explanation: Integration of the traditional procedure into the specifications, as this was not previously codified.

In the 14th paragraph, replace ‘the product is dry salted, in tubs, for 4 to 6 days’ with ‘Salting is carried out only after moulding. Individual cheeses must be salted in tubs, using coarse salt, over a period of several days. The first salting takes place 4-6 hours after moulding the curd, and salting is then carried out on a daily basis for several days. The cheese spends a minimum of three days in the salting tub, at a temperature of at least 18 °C.’

Explanation: Salting is an essential stage in the production of this cheese and the method is specific to the designation of origin. This operation is, therefore, strictly regulated in order to preserve the quality of the cheeses and the traditional know-how of cheesemakers.

In the 16th paragraph, replace ‘The cheese is matured in the area of origin for a minimum of three weeks from the date of production’ with ‘The cheeses are matured for a minimum of 21 days from the date of production, including at least 18 days in the cellars of production plants’.

Explanation: To limit the health risks associated with transporting cheeses which have not been sufficiently matured. At 18 days the rind and Penicillium are sufficiently developed to avoid such risks. Traditionally the cheeses do not leave the cheese factory of origin before that age.

Add a paragraph: ‘The cheese must rest on spruce boards. The temperature for maturing must be between 6 °C and 14 °C.’

Explanation: Incorporation of the traditional rules on maturing cheeses.

Add a paragraph: ‘The cheeses must be pricked between eight and fifteen days from the date of production.’

Explanation: Incorporation of the traditional rules on pricking cheeses.

Add a paragraph: ‘Cheeses aged 18 days and more, from the date of production, have a minimum salt (NaCl) content of 0,8 grams per 100 grams of cheese.’

Explanation: The salting operation must obtain a minimum result.

Link with the geographical area: In the seventh paragraph, replace ‘In this region of alternating meadows, woods and valleys, the wide variety of sweet-smelling plants imparts a distinct flavour to the milk generally of Montbeliarde cows.’ with ‘In this region of alternating meadows, woods and valleys, the wide variety of sweet-smelling plants imparts a distinct flavour to the milk of Montbeliarde and French Simmental cows, which are particularly well adapted to the geographical area.’

Explanation: The Montbeliarde and French Simmental breeds are particularly well adapted to the milk production area and are traditionally present in this sector. The requirement that the cheese be produced from the milk of these two breeds strengthens the link with the geographical area.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘BLEU DE GEX DU HAUT-JURA’ OR ‘BLEU DE SEPTMONCEL’

EC No: FR/PDO/117/0109/08.09.2005

PDO ( X ) PGI ( )

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

1. Responsible department in the Member State:

Name: Institut National de l'Origine et de la Qualité (INAO) Address: 51, rue d'Anjou F-75008 Paris Tel. (33) 1 53 89 80 00 Fax (33) 1 53 89 80 60 E-mail: info@inao.gouv.fr

2. Group:

Name: Syndicat interprofessionnel du Bleu de Gex/Haut-Jura Address: Valparc — Espace Valentin F-25048 Besançon Cedex Tel. (33) 3 81 53 22 30 Fax (33) 3 81 53 59 31 E-mail: bleudegexhaujura@wanadoo.fr Composition: Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.3: Cheese

4. Specifications:

(Summary of the requirements in accordance with Article 4(2) of Regulation (EC) No 510/2006)

4.1. Name: ‘Bleu de Gex Haut-Jura’ or ‘Bleu de Septmoncel’

4.2. Description: Uncooked, unpressed blue-veined raw cow's milk cheese presented as a wheel with plane surfaces and a slightly convex heel, moulded in a mould which is 36 cm in diameter, having a weight of 6,5 to 8,5 kg, containing at least 50 grams of fat per 100 grams of cheese when completely dried out and not less than 52 grams dry matter per 100 grams of cheese.

4.3. Geographical area: The Jura mountain range, that is to say, the Haut Jura, straddling the Ain and Jura departments, i.e. the following municipalities:

Department of Ain

District of Gex

— Canton of Gex: municipalities of Gex, Lélex and Mijoux and those parts of the municipalities of Crozet, Echenevex, Vesancy and Divonne-les-Bains situated at an altitude of 800 metres or more.

— Canton of Collonges: municipalities of Chèzery-Forens, Confort, Lancrans and Léaz and those parts of the municipalities of Péron, Farges, Collonges and Saint-Jean-de-Gonville situated at an altitude of 800 metres or more.

— Canton of La Ferney-Voltaire: those parts of the municipalities of Thoiry and Sergy situated at an altitude of 800 metres or more.

District of Nantua

— Canton of Bellegarde-sur-Valserine: municipalities of Champfromier, Giron, Montanges, Plagne and Saint-Germain-de-Joux, those parts of the municipalities of Billiat, Châtillon-en-Michaille, Injoux-Génissiat and Villes situated at an altitude of 800 metres or more and that part of the municipality of Bellegarde-sur-Valserine situated north-east of the Rhône and Valserine rivers.

— Canton of Brénod: municipalities of Grand-Abergement and Petit-Abergement.

— Canton of Oyonnax: municipalities of Belleydoux and Echallon.

— Canton of Nantua: municipalities of Apremont, Charix, Lalleyriat and Le Poizat.

Department of Jura

District of Saint-Claude

— Canton of Bouchoux.

— Canton of Morez: municipalities of Lézat, Longchaumois, La Mouille, Prémanon and Tancua.

— Canton of Saint-Claude: municipalities of Chassal, Lajoux, Lamoura, Lavancia-Epercy (apart from the part that was formerly part of the municipality of Epercy), Molinges, Les Molunes, La Rixouse, Saint-Claude, Septmoncel, Vaux-lès-Saint-Claude, Villard-Saint-Sauveur and Villard-sur-Bienne.

— Canton of Saint-Laurent-en-Grandvaux: municipalities of Château-des-Prés, La Chaumusse, Chaux-des-Prés, La Chaux-du-Dombief, Fort-du-Plasne, Grande-Rivière, Lac-des-Rouges-Truites, Les Piards, Prénovel, Saint-Laurent-en-Grandvaux, Saint-Maurice-Crillat (apart from the part corresponding to the former municipality of Crillat) and Saint-Pierre.

4.4. Proof of origin: Every milk producer, processing plant and maturing plant fills in a ‘declaration of aptitude’ registered with the 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.

As part of the checks carried out on the specified features of the designation of origin, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics.

An ivory-coloured casein label identifying the production plant must be affixed to the cheese during production. This carries details identifying the production plant, and the date of production of the cheese.

4.5. Method of production: The milk must be produced, and the cheese processed and matured, in the geographical area.

The milk used to produce the cheese must come exclusively from cows of the Montbeliarde or French Simmental breeds. The staple feed of the dairy cows must be fodder originating from pastures located in the geographical area. Silage products or other fermented fodder, including bales covered in plastic film, are prohibited on the holding and in feeding ruminant herds.

The making of Bleu de Gex cheese has remained traditional: the curds obtained by renneting the milk are then cut up, stirred and moulded. All of these operations continue to be performed by hand. The dry salting, which is carried out in individual tubs, as in the past, over several days gives the rind and cheese a very special texture. The cheeses are seeded in cool, damp cellars where the Bleu de Gex remains for a minimum of three weeks on spruce boards. The use of any additives or processing aid other than selected starter cultures, Penicillium glaucum and Penicillium roqueforti, salt or rennet is prohibited.

4.6. Link: The origins of Bleu de Gex go back to the 14th century and the arrival of monks from Dauphiné who settled in the Haut Jura (Saint Claude's abbey) and brought with them the techniques for making a blue cheese that eventually came to be called Bleu de Gex. In 1935, the designation of origin Bleu de Gex, also called Bleu du Haut Jura and Bleu de Septmoncel, was established by a ruling of the Civil Court of Nantua, then by a decree of 20 September 1977.

Bleu de Gex is a mountain cheese with distinct characteristics which result from the special characteristics of the Haut Jura mountain area, the pastures of which abound in a wide variety of sweet-smelling plants, and a know-how that is backed up by centuries of traditional practices that are still used in cottage-industry units. The milk destined for the production of Bleu de Gex comes from Montbeliarde and French Simmental breeds of cow which are particularly well adapted to the geographical area of production.

4.7. Inspection body:

Name: Institut National de l'Origine et de la Qualité (INAO) Address: 51, rue d'Anjou F-75008 Paris Tel. (33) 1 53 89 80 00 Fax (33) 1 53 89 80 60 E-mail: info@inao.gouv.fr

The Institut National des Appellations d'Origine is a public administrative body with legal personality and reports to the Ministry of Agriculture.

It is responsible for monitoring the production conditions for products with a designation of origin.

Failure to comply with the defined geographical production area or any of the production conditions results in forfeiting the right to use the designation of origin in any form or for any purpose.

Name: Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes (DGCCRF) Address: 59, Boulevard Vincent Auriol F-75703 Paris Cedex 13 Tel. (33) 1 44 87 17 17 Fax (33) 1 44 97 30 37 E-mail: C3@dgccrf.finances.gouv.fr

The DGCCRF is a department of the Ministry of the Economy, Finance and Industry.

4.8. Labelling: The product must bear the logo containing the INAO acronym, the wording ‘Appellation d'Origine Contrôlée’ and the name of the designation of origin. Furthermore, the word ‘Gex’ must be moulded onto each cheese in the production process.