Publication of an application for approval of an amendment, which is 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 211/12)

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 AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘SAINTE-MAURE DE TOURAINE’

EU No: PDO-FR-0133-AM03 – 30.1.2019

PDO (X) PGI ( )

1. Applicant group and legitimate interest

Comité interprofessionnel du Sainte-Maure de Touraine

Mairie de Sainte-Maure-de-Touraine

37800 Sainte-Maure-de-Touraine

FRANCE

Postal address:

38 rue Augustin Fresnel, BP 50139 37171 Chambray-les-Tours Cedex FRANCE

Tel. +33 247483764

Fax +33 247276649

Email: aoc@cda37.fr

The group is made up of producers and processors and therefore has a legitimate right to submit the application.

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

☒ Other (references to control bodies, national requirements)

4. Type of amendment(s)

☐ Amendment to 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

☒ Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

Description of product

In the product specification, the sentence:

‘Saint-Maure de Touraine, which is made from whole goat’s milk, is an uncooked soft cheese with surface mould.’

has been replaced by:

‘“Saint-Maure de Touraine” is made from raw whole goat’s milk. It is a soft cheese obtained by primarily lactic acid coagulation, with the addition of a very small amount of rennet. Draining occurs naturally. The cheese has visible surface mould and its rind is dusted with ash.’

The fact that the milk used must be raw has been added. Use of raw goat’s milk is an element of producers’ cheese-making practices that makes it possible to preserve the intrinsic qualities of the milk, in particular organoleptic ones, and its original flora, thereby strengthening the link the with the geographical area.

The term ‘uncooked’ describing the paste has been removed because it is unsuitable for describing this type of cheese.

Some details included in the point concerning the method of production have been added to the point concerning the product description as they help to describe the product, i.e. the fact that the cheese is obtained by primarily lactic acid coagulation with the addition of a small amount of rennet and that draining occurs naturally.

The fact that the surface mould of the cheese is visible has been added so as to make checks on the product more objective.

The following paragraph has been added to the product specification:

‘It has a lactic flavour, without being too salty or acidic, with nutty hints and vegetal notes such as hay. It has a creamy, even slightly damp, texture but becomes drier and sometimes crumbly as it ages.’

An organoleptic description has been added so as to better characterise the cheese.

In the product specification, the sentence:

‘The paste is white or ivory-coloured, with a fine, even texture and at least 45 % fat.’

has been replaced by:

‘The cheese cuts cleanly and has a white or ivory-coloured paste with a fine, even texture and a fat content of at least 45 g per 100 g cheese after complete desiccation.’

How the cheese cuts (‘cleanly’) has been added so as to describe this important characteristic of the product which is linked to it being placed directly into the mould.

The way in which the fat content is expressed has been reformulated (weight per 100 g of cheese after complete desiccation) without actually changing the fat content.

In the product specification, the sentence:

‘It has an elongated, tapered log shape and weighs 250 g on average.’

has been replaced by:

‘It has a tapered log shape. The total weight of dry matter must be no lower than 100 g per cheese.’

The word ‘elongated’ describing the shape of the cheese has been removed as it appears redundant given that the cheese is log-shaped. The weight of the dry matter per cheese (minimum 100 g) has been given instead of the average weight of the cheese (250 g) when it leaves the ripening room, so as to better describe the product. The lactic character of the cheese (it is very damp when it leaves the ripening room) and its elongated form (high ratio of surface area to volume) mean that it dries quickly after leaving the ripening room, with the result that its weight decreases, sometimes significantly, before it is sold to consumers.

This amendment also concerns section 3.2 of the single document.

In the product specification, the sentence:

‘The surface of the cheeses is dusted with charcoal ash.’

has been removed from the section concerning the product description and moved to the point concerning the method of production.

In the product specification, the sentence:

‘They contain a cereal straw placed lengthways within the cheese.’

has been removed from the section concerning the product description and moved to the point concerning the evidence that the product originates from the geographical area.

In the single document, the sentence:

‘Whole goat’s milk cheese with a soft, uncooked paste and an elongated, tapered log shape, weighing around 250 g.’

has been replaced in section 3.2 by:

‘“Sainte-Maure de Touraine” is a cheese made exclusively from raw whole goat’s milk. It is a soft cheese obtained by primarily lactic acid coagulation, with the addition of a small amount of rennet, and by natural drainage. As regards its outer appearance, the cheese has visible surface mould and its rind is dusted with ash. It has a lactic flavour, without being too salty or acidic, with nutty hints and vegetal notes such as hay. It has a creamy, even slightly damp, texture but becomes drier and sometimes crumbly as it ages. The cheese cuts cleanly and has a white or ivory-coloured paste with a fine, even texture. It has a tapered log shape. The total weight of dry matter must be no lower than 100 g per cheese. Its minimum fat content is 45 % in the dry matter.’

Geographical area

A list of municipalities has been included in the section of the product specification describing the geographical area to make the description more accurate. The perimeter of the geographical area is unchanged.

This amendment also concerns section 4 of the single document.

Evidence that the product originates in the area

The following paragraphs have been added to the product specification:

‘4.1. Identification of operators Each milk producer, farm- or dairy-based processing facility, collector, ripening facility or other participant in the production chain must fill in an identification statement. The identification statement must be sent to the group at the latest seven weeks before the start of the activity concerned using the template approved by the Director of the National Institute of Origin and Quality (INAO). 4.2. Reporting requirements 4.2.1. Statement of intention not to produce and statement of resumption of production Where relevant, operators must send the group a prior statement of intention not to produce under the “Sainte-Maure de Touraine” designation and a prior statement of resumption of production. 4.2.2. Reporting requirements to ensure awareness and monitoring of the products to be sold under the designation of origin By 20 February of year Y+1 at the latest, farmer producers, ripeners and processers must send the group their annual “Sainte-Maure de Touraine” production statement for the previous year. 4.3. Record keeping 4.3.1. Traceability Operators must keep the following documents available for inspection by the group and the control body: incoming and outgoing cheese registers and all other documents needed for checking the origin, quality and conditions of production of the milk and cheeses. For processors: — The quantities of milk collected for processing into “Sainte-Maure de Touraine” and the origin thereof; — The quantities of milk processed into “Sainte-Maure de Touraine” by day of production; — The number of “Sainte-Maure de Touraine” cheeses produced by day of production. For ripeners: A document indicating the number of “Sainte-Maure de Touraine” cheeses ripened and packaged and the quantities of ash-powdered cheeses collected and the origin thereof. 4.3.2. Monitoring compliance with the production conditions Operators must make available to the control bodies the documents needed to check the production conditions. Each milk producer must ensure the traceability of the fodder given to the dairy goats in terms both of quantity and of the goats’ forage area, including maize silage. This traceability requirement also applies to cereals, oil crops and protein crops used to feed the dairy goats. As regards products used to feed the goats that come not from the holding but from the geographical area, a document (invoice, contract) must indicate the nature and quantity of the feed as well as its parcel of origin.’

Reporting requirements for producers have been added. These amendments are linked to changes in national rules and legislation. Provision has been made for the identification of operators with a view to accrediting them on the basis of their ability to meet the requirements of the product specification, as well as the required statements regarding awareness of, monitoring of and checks on products to be sold under the designation of origin.

In the product specification, the following sentence (which has been removed from the section on labelling):

‘There is an identification marking on the straw.’

has been replaced by:

‘4.4. Product markings All cheeses bearing the “Sainte-Maure de Touraine” designation are identified as follows: running through each “Sainte-Maure de Touraine” cheese is a cereal straw on which is engraved at least the designation name and a code identifying the production facility. The straws are distributed to all producers who have submitted an identification statement to the group, in proportion to the quantities of milk used to produce “Sainte-Maure de Touraine” cheeses. All producers must keep a regularly updated inventory of the straws issued to them. The straws are taken back if a producer’s accreditation is withdrawn.’

The description of the cereal straw has been moved from the point on labelling. The description of the identification marking on the straw, which is the element identifying the product, has been added so as to facilitate product traceability. What is more, procedures have been added for distributing and withdrawing straws so as to ensure that all accredited operators are able to obtain them. They are made available to operators by the group in line with the quantities of milk used to produce ‘Sainte-Maure de Touraine’ and returned to the group if accreditation is withdrawn.

In the single document, the following sentence has been added to section 3.2:

‘Running through each “Sainte-Maure de Touraine” cheese is a cereal straw on which is engraved at least the designation name and a code identifying the production facility.’

The following paragraph has been added to the product specification:

‘Checks on production As part on the checks on “Sainte-Maure de Touraine”, a sample-based analytical and organoleptic test is conducted to ensure that the cheeses possess the requisite quality and typical characteristics.’

The procedures for checking the products have been added in order to describe this important element of monitoring.

Method of production:

Rules concerning production of the milk, which were not part of the product specification registered in accordance with Regulations (EC) Nos 1107/96 and 828/2003, have been specified in line with producers’ current practices.

The following paragraph has been added to the product specification:

‘5.1. The herd The dairy goats must come from the Alpine, Saanen or Poitevine breeds or be crosses of those breeds. Out-of-season breading is permitted. The number of dairy goats in the herd is calculated by counting goats that have given birth at least once.’

A list of authorised goat breeds has been added since these breeds have long adapted to the geographical area. Out-of-season breeding is permitted because it makes it possible to spread the milk production period more evenly. To facilitate checks, it has been specified that the number of dairy goats in the herd is to be calculated by counting goats that have given birth at least once.

The following paragraph has been added to the product specification:

‘5.2. Feed 5.2.1. Provenance of the total ration At least 825 kg of the dry matter in the total annual ration per dairy goat must come from the geographical area.’

The provenance of the total annual ration per dairy goat has been added in order to strengthen the link between the product and the geographical area.

The following paragraph has been added to the product specification:

‘5.2.2. Pasture areas The pasture area must be a minimum of 1 000 m2 per dairy goat, comprising the surface areas of the holding and/or the corresponding surface areas for bought-in fodder. The pasture areas taken into account are permanent or temporary grassland. Maize silage is not included. Pure grass may account for at most 50 % of these pasture areas.’

A minimum pasture area (based on the holding and/or bought-in fodder) has been added so as to ensure that the goats have a varied range of plants in their diet. The composition of the area has been added so as to increase the variety of the plants in the fodder.

The following paragraph has been added to the product specification:

‘5.2.3. Fodder Fodder may come from the geographical area only. The annual quantity of fodder per dairy goat must be at least 550 kg of dry matter. The permitted types of fodder are as follows: — fodder from grasses, leguminous plants and natural grassland; — mixed meadow fodder; — fodder from grasses or leguminous plants as catch crops; — and, in addition, straw and whole plants of cereals, leguminous plants, oil crops and protein crops. The fodder is consumed fresh, fermented or as hay. The quantity of fermented feed is limited to 365 kg of dry matter per year per dairy goat. It may not exceed 1 kg of dry matter per day per dairy goat. Fermented feed must be given together with hay or green fodder or combined with grazing. Feeding systems based on the exclusive use of straw and concentrates or cereals are banned.’

A rule that fodder must come only from the geographical area has been added to strengthen the product’s link with that area. Feeding rules have been added to ensure variety in the goats’ annual ration.

In addition, a list of permitted types of fodder has been added so as to clarify the nature of the fodder that may be given.

The following paragraph has been added to the product specification:

‘5.2.4. Complementary feed The annual quantity of complementary feed per dairy goat may be at most 550 kg of dry matter. All products of animal origin are banned except for fresh dairy whey from the holding. The only permitted forms of complementary feed are: — fresh raw materials comprising: — unprocessed, flattened or crushed cereal grains; — unprocessed, flattened, crushed or extruded seeds of oil or protein crops; — compound feed comprising: — grains and products derived from cereal processing; — seeds and products derived from the processing of leguminous plants, including dried lucerne; — products from sugar production: beet pulp, liquid molasses; — cakes of sunflower, linseed, rape, soya, extruded soya or peanut; — vegetable fat; — nutritional supplements: minerals, trace elements, vitamins; — liquid or solid proteins originating from amino acid production or co-products of yeast production; — additives’.

A list of permitted types of complementary feed has been added so as to regulate the nature of the feed that may be given.

In the single document, the following sentences have been added to section 3.3:

‘The dairy goats must come from the Alpine, Saanen or Poitevine breeds or be crosses of those breeds. At least 825 kg of the dry matter in the total annual ration per dairy goat (i.e. 75 %) must come from the geographical area. Some feedingstuffs do not come from the geographical area because they are unavailable there (e.g. dried lucerne). The pasture area must be a minimum of 1 000 m2 per dairy goat, comprising the surface areas of the holding and/or the corresponding surface areas for bought-in fodder. The annual quantity of fodder per dairy goat must be at least 550 kg of dry matter. Fodder may come from the geographical area only. The fodder is consumed fresh, fermented or as hay. The annual quantity of fermented feed is limited to 365 kg of dry matter per goat. It may not exceed 1 kg of dry matter per day per dairy goat. Fermented feed must be given together with hay or green fodder or combined with grazing. The permitted types of fodder are set out in a positive list. Complementary feed may be at most 50 % of the dairy goats’ feed, i.e. a maximum of 550 kg of dry matter. The permitted complementary feeds are specified in a positive list.’

The description of the rules concerning the workflow for producing the cheeses has been expanded upon so as to underpin the current practices by which ‘Sainte-Maure de Touraine’ is made.

The following paragraph has been added to the product specification:

‘5.2.5 Milk used The milk collected to produce “Sainte-Maure de Touraine” is raw whole goat’s milk from milkings carried out at most 48 hours before collection. Concentrating the milk by partially removing the water content before coagulation is prohibited. The first stage of milk processing is maturation, which occurs either with or without the addition of dairy whey or starter cultures. Maturation takes place at a temperature of at least 10 °C for at most 24 hours. The ripening flora or surface flora comprise: — natural flora present in the raw milk; — flora that has developed in the cheese whey; — commercial flora from the mould and/or yeast families. Any addition of acidifying agents or flavourings is prohibited.’

It has been added that the milk used must be raw (in line with the section on the product description) and from milkings carried out at most 48 hours before collection so as to preserve the quality of the raw material and limit the development of psychrotrophic micro-organisms, which hinder the development of natural lactic flora. In order to preserve the qualities of the milk used, concentrating the milk by partially removing the water content before coagulation has been prohibited.

It has also been added that the milk undergoes maturation before renneting, thus making the milk better suited to being processed into cheese and helping it express its aromatic potential.

Lastly, the composition of the ripening flora or surface flora has been added so as to better describe the product and clarify how it is made. In addition, so as to safeguard the organoleptic characteristics of the product, any addition of acidifying agents or flavourings has been prohibited.

The following paragraph has been added to the product specification:

‘5.2.6. Production The lactic curd is obtained from a mesophilic culture. — Renneting Only a small amount of rennet may be added. Renneting is carried out at a maximum dose equivalent to 5 ml per 100 l of milk for rennet containing 520 mg of chymosin per litre. — Curdling Curdling lasts at least 18 hours and at most 48 hours. It takes place at a maximum temperature of 25 °C.’

It has been added that, to respect the characteristics of the product, the curd must be obtained from a mesophilic culture. In addition, the parameters concerning renneting and curdling have been set in line with how operators work so as to assert the lactic nature of the curd.

In the product specification, the following sentences:

‘The fresh curd is placed, without pre-draining, into a perforated tapered mould with defined definitions, using either a ladle or curd distributors. Any deferred use of the milk or of the curd obtained is prohibited.’

have been replaced by:

‘Breaking of the curd is permitted but all pre-draining techniques are prohibited. It is permitted to remove any whey floating on the surface before moulding. Frozen curd is prohibited, as is any form of conservation of the cheeses in a modified atmosphere. — Moulding and draining Moulding is carried out by ladle into individual moulds or by means of a distributor into multi-moulds. The moulds must be filled by hand, in several operations. Draining occurs naturally, without pressure being exerted on the curd, for a minimum of 18 hours from the start of moulding. Total interior dimensions of the perforated tapered moulds: — minimum diameter: 48 mm — maximum diameter: 65 mm — height: 260 mm’

It has been added that it is permitted to break the curds and remove whey floating on the surface, in line with how operators work. The ban on pre-draining and on deferred use of the curd have been worded more explicitly than in the current product specification. It has been added that the conservation of cheeses in a modified atmosphere is prohibited so as to ensure that the traditional production method is used. Details concerning moulding have been added: moulding is to be carried out in several operations, in an individual mould or in multi-moulds using a distributor, in line with current practices.

It has been added that draining must be carried out without pressure being exerted on the curd, so as to better describe this stage in which draining must be natural. A minimum duration has been set so as to better describe the draining process.

Lastly, the information on the shape of the mould (tapered) given in the section on the product description has been supplemented by the mould dimensions for greater clarity.

In the product specification, the following sentences:

‘The surface of the cheeses is lightly salted. The surface of the cheeses is dusted with charcoal ash. They contain a cereal straw placed lengthways within the cheese.’

have been replaced by:

— ‘Removal from the mould and salting The surfaces of the cheeses are salted and dusted with ash on all sides.

— Straw insertion The cereal straw is inserted in the mould or after removal from the mould. It is placed lengthways within the cheese.’

The salting and ash dusting stages have been better defined by adding the relevant parameters. In addition, the requirement to use charcoal ash has been removed because, on the one hand, the term ‘charcoal’ is no longer fitting (vegetable carbon is used) and, on the other hand, nowadays an ashed salt product is available made from a mixture of salt and vegetable carbon. In addition, the word ‘lightly’ has been removed as it is imprecise. Lastly, the stage where the straw is inserted has been added so as to describe how operators work.

In the product specification, the following sentences:

‘The cheeses are ripened in the production area for a minimum of 10 days starting from the day of renneting at a temperature of 10° to 15° Celsius and at humidity of around 90 %.’

have been replaced by:

‘Ripening and monitoring From the beginning to the end of ripening, the air temperature of the ripening location may vary from 16 °C to 6 °C. The atmospheric humidity in the ripening location must be above 75 %. The cheeses may not leave the ripening location until at least 10 days have passed since the day of renneting and only if the entire surface has a well-developed rind covered with surface mould visible to the naked eye. It is prohibited for fresh cheeses or cheeses undergoing ripening to be conserved in a modified atmosphere.’

The requirement for ripening to take place in the geographical area has been moved to the section on the geographical area. The range of permitted temperatures for ripening has been modified (6 °C to 16 °C instead of 10° to 15 °C), as is the minimum humidity (above 75 % rather than above 90 %), so as to take into account how operators’ practices have adapted to the product. It has also been added that, when they leave the ripening location, the entire surface of the cheeses must have a well-developed rind covered with surface mould visible to the naked eye, in line with the section on the product description.

Lastly, in order to maintain the cheeses’ organoleptic characteristics, it has been added that it is prohibited for fresh cheeses or cheeses undergoing ripening to be conserved in a modified atmosphere.

Link

The section of the product specification on the link with the geographical area has been entirely rewritten to make the link between ‘Saint-Maure de Touraine’ and its geographical area clearer, without the substance of the link itself being altered. Particular emphasis has been placed on the milk production conditions – which make it possible to use raw milk that is suitable for cheese-making, for which specific know-how is required – and on the ripening conditions. The point on the ‘Specificity of the geographical area’ sets out 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’ emphasises some of the aspects first presented in the description of the product. Lastly, the point on the ‘Causal link’ explains how the natural and human factors interact with the product.

This amendment also concerns section 5 of the single document.

Specific labelling details

In the product specification, the following paragraph:

‘When marketed, cheeses with the “Sainte-Maure de Touraine” designation of origin must have an individual label featuring, besides the regulatory references applicable to all cheeses, the name of the designation of origin together with the term “appellation d’origine” [designation of origin], all written in characters at least two-thirds the size of the largest characters featuring on the label. The abbreviation “INAO” [National Institute of Origin and Quality] is also compulsory. These wordings also feature on the crates or other packaging containing the cheeses. The terms “fabrication fermière” [farm-made] or “fromage fermier” [farm cheese] or any other term suggesting farm origin may be used only by producers who process the milk produced on their own holdings and in accordance with the conditions laid down in national rules. The terms may also be used for farm-made cheese collected and ripened by a ripener.’

has been replaced by:

‘Besides the compulsory wordings required by the rules on the labelling and presentation of foodstuffs, cheeses with the “Sainte-Maure de Touraine” designation of origin are marketed with an individual label featuring the name of the designation of origin “Sainte-Maure de Touraine” and the European Union’s PDO logo in the same visual field. Irrespective of the regulatory references applicable to all cheeses, the use of any other term or reference accompanying the designation of origin is prohibited on the labelling, advertising, invoices or commercial documents, with the exception of individual trademarks.’

The section on labelling has been updated on the one hand to take account of developments in national and European rules and on the other hand to state which terms or references may feature on the label. The terms ‘fabrication fermière’ or ‘fromage fermier’, which showcase farm origin, may be used in line with the rules in force.

In the product specification, the sentence:

‘There is an identification marking on the straw.’

has been removed from the section concerning labelling and moved to the point concerning the evidence that the product originates from the geographical area.

In the single document:

The paragraph:

‘The product must bear the logo featuring the abbreviation INAO [National Institute of Origin and Quality], the wording “Appellation d’Origine Contrôlée” [Protected Designation of Origin] and the name of the designation.’

has been replaced in section 3.6 by:

‘Besides the compulsory wordings required by the rules on the labelling and presentation of foodstuffs, cheeses with the “Sainte-Maure de Touraine” designation of origin are marketed with an individual label featuring the name of the designation of origin “Sainte-Maure de Touraine” and the European Union’s PDO logo in the same visual field. Irrespective of the regulatory references applicable to all cheeses, the use of any other term or reference accompanying the designation of origin is prohibited on the labelling, advertising, invoices or commercial documents, with the exception of individual trademarks.’

Other amendments:

The address of the responsible department in the Member State has been updated in the product specification.

In the section of the product specification concerning references to the control bodies, the name and contact details of the official bodies have been updated. This section provides the contact details of the competent control authorities at national level, i.e.: the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition Policy, Consumer Affairs and Fraud Control (DGCCRF). The fact that the name and contact details of the certification body can be consulted on the INAO website and the European Commission’s database has been added.

As regards the section of the product specification on national requirements, a table setting out the main points to be checked and the method of evaluating them has been added.

SINGLE DOCUMENT

‘SAINTE-MAURE DE TOURAINE’

EU No: PDO-FR-0133-AM03 – 30.1.2019

PDO (X) PGI ( )

1. Name(s)

‘Sainte-Maure de Touraine’

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

‘Sainte-Maure de Touraine’ is a cheese made exclusively from raw whole goat’s milk. It is a soft cheese obtained by primarily lactic acid coagulation, with the addition of a small amount of rennet, and by natural drainage.

As regards its outer appearance, the cheese has visible surface mould and its rind is dusted with ash.

It has a lactic flavour, without being too salty or acidic, with nutty hints and vegetal notes such as hay. It has a creamy, even slightly damp, texture but becomes drier and sometimes crumbly as it ages.

The cheese cuts cleanly and has a white or ivory-coloured paste with a fine, even texture.

It has a tapered log shape. The total weight of dry matter must be no lower than 100 g per cheese.

Its minimum fat content is 45 % in the dry matter.

Running through each ‘Sainte-Maure de Touraine’ cheese is a cereal straw on which is engraved at least the designation name and a code identifying the production facility.

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

The dairy goats must come from the Alpine, Saanen or Poitevine breeds or be crosses of those breeds.

At least 825 kg of the dry matter in the total annual ration per dairy goat (i.e. 75 %) must come from the geographical area. Some feedingstuffs do not come from the geographical area because they are unavailable there (e.g. dried lucerne).

The pasture area must be a minimum of 1 000 m2 per dairy goat, comprising the surface areas of the holding and/or the corresponding surface areas for bought-in fodder.

The annual quantity of fodder per dairy goat must be at least 550 kg of dry matter. Fodder may come from the geographical area only. The fodder is consumed fresh, fermented or as hay. The annual quantity of fermented feed is limited to 365 kg of dry matter per goat. It may not exceed 1 kg of dry matter per day per dairy goat. Fermented feed must be given together with hay or green fodder or combined with grazing.

The permitted types of fodder are set out in a positive list.

Complementary feed may be at most 50 % of the dairy goats’ feed, i.e. a maximum of 550 kg of dry matter.

The permitted complementary feeds are specified in a positive list.

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

The milk must be produced and the cheese made and ripened in the geographical area defined in section 4.

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

—

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

Besides the compulsory wordings required by the rules on the labelling and presentation of foodstuffs, cheeses with the ‘Sainte-Maure de Touraine’ designation of origin are marketed with an individual label featuring the name of the designation of origin ‘Sainte-Maure de Touraine’ and the European Union’s PDO logo in the same visual field.

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

4. Concise definition of the geographical area

The milk is produced and the cheese made and ripened in the geographical area comprising the following municipalities in the departments of Indre (Department 36), Indre-et-Loire (Department 37), Loir-et-Cher (Department 41) and Vienne (Department 86):

Indre (Department 36): Argy, Arpheuilles, Azay-le-Ferron, Buzançais, La Chapelle Orthemale, Châtillon-sur-Indre, Chezelles, Cléré-du-Bois, Clion, Écueillé, Faverolles, Fléré-la-Rivière, Fontgombault, Fontguenand, Frédille, Gehée, Heugnes, Jeu-Maloches, Langé, Lingé, Luçay-le-Mâle, Lurais, Lureuil, Lye, Martizay, Méobecq, Mérigny, Mézières-en-Brenne, Murs, Néons-sur-Creuse, Neuillay-les-Bois, Obterre, Palluau-sur-Indre, Paulnay, Pellevoisin, Préaux, Preuilly-la-Ville, Saint-Cyran-du-Jambot, Saint-Genou, Saint-Lactencin, Saint-Médard, Saint-Michel-en-Brenne, Sainte-Gemme, Saulnay, Sauzelles, Selles-sur-Nahon, Sougé, Tournon-Saint-Martin, Le Tranger, Valençay, Vendoeuvres, La Vernelle, Veuil, Vicq-sur-Nahon, Villedieu-sur-Indre, Villegouin, Villentrois, Villiers.

Indre-et-Loire (Department 37) in its entirety.

Loir-et-Cher (Department 41): Ambly, Angé, Artins, Authon, Averdon, Champigny-en-Beauce, La Chapelle-Vendômoise, Châteauvieux, Châtillon-sur-Cher, Chaumont-sur-Loire, Chémery, Chissay-en-Touraine, Choussy, Couddes, Couffy, Couture-sur-Loir, Crucheray, Les Essarts, Faverolles-sur-Cher, Françay, Gombergean, Les Hayes, Herbault, Houssay, Huisseau-en-Beauce, Lancè, Lancôme, Landes-le-Gaulois, Lavardin, Mareuil-sur-Cher, Méhers, Mesland, Meusnes, Monteaux, Monthou-sur-Cher, Montoire-sur-le-Loir, Montrichard Val de Cher, Montrouveau, Nourray, Noyers-sur-Cher, Pontlevoy, Pouillé, Prunay-Cassereau, Rilly-sur-Loire, Les Roches-l’Évêque, Saint-Aignan, Saint-Amand-Longpré, Saint-Arnoult, Saint-Cyr-du-Gault, Saint-Etienne-des-Guérets, Saint-Georges-sur-Cher, Saint-Gourgon, Saint-Julien-de-Chédon, Saint-Martin-des-Bois, Saint-Rimay, Saint-Romain-sur-Cher, Santenay, Sasnières, Seigy, Ternay, Thenay, Thésée, Tréhet, Troo, Valencisse, Vallières-les-Grandes, Valloire-sur-Loire, Veuzin-sur-Loire, Villavard, Villechauve, Villedieu-le-Château, Villefrancoeur, Villeporcher.

Vienne (Department 86): Antran, Basses, Berthegon, Beuxes, Bournand, Buxeuil, Ceaux-en-Loudun, Chenevelles, Coussay-les-Bois, Dangé-Saint-Romain, Ingrandes, Leigné-les-Bois, Leigné-sur-Usseau, Lésigny, Leugny, Loudun, Mairé, Messemé, Mondion, Nueil-sous-Faye, Les Ormes, Oyré, Pleumartin, Port-de-Piles, Pouant, Prinçay, La Roche-Posay, Roiffé, Saint-Christophe, Saint-Gervais-les-Trois-Clochers, Saint-Rémy-sur-Creuse, Sammarçolles, Sérigny, Usseau, Vaux-sur-Vienne, Vellèches, Vézières, Vicq-sur-Gartempe.

5. Link with the geographical area

‘Sainte-Maure de Touraine’ is a goat’s milk cheese the main specific characteristics of which are its elongated log shape with a cereal straw running through it, its nutty hints and vegetal notes such as hay, and its creamy texture that becomes crumbly as it ages. These characteristics are conferred upon it by the know-how in rearing goats fed on fodder produced exclusively in the geographical area, and also by cheese-making know-how (lactic curd, slow draining, and ash-dusting and salting of the surface after removal from the mould) and ripening know-how, which allows characteristic ripening flora to develop.

The geographical area where ‘Sainte-Maure de Touraine’ is produced is located in the south-west of the Paris Basin, covering and extending beyond the old historic province of Touraine. The Loire, which crosses the area from east to west, and its tributaries strongly influence the landscape of the various farming areas.

The landscapes of open plateaus where cereal crops predominate alternate with valleys, which are more wooded and where more specialised agriculture has emphasised specific types of production (winegrowing, tree crops, livestock rearing, market gardening). Clayey and clay-limestone soils also meet here on the plateaus.

With its oceanic influences, the climate is characterised by mild winters and summers and allows the growing of numerous fodder and cereal crops needed to feed animals. This oceanic influence, which decreases only very gradually moving eastwards along the Loire Valley, maintains a relatively homogeneous climate throughout the area.

There were no herds of goats until the mid-20th century. The poorest rural households would have only one to three goats. Keeping the goats was the job of the grandmother (or of the youngest daughter, to whom the grandmother had passed on the know-how), who would care for the animals, feed them, milk them and make the cheese. The milk was used raw and whole straight after milking. The volume of a ‘Sainte-Maure de Touraine’ mould corresponded to the daily volume of milk produced by a goat, that is around 2,5 litres of milk to make one cheese. There was no dairy; the work was done in the kitchen and the cheeses were left to dry near the chimney. The elongated log shape made the cheese fragile and hard to handle, so running a cereal straw through it lengthways made handling easier.

The modern day production techniques stem from that history. The cheese is obtained by lactic acid coagulation of the whole, raw milk along with the addition of a small amount of rennet. The curd is placed into tapered moulds.

‘Sainte-Maure de Touraine’ is a cheese produced from raw, whole goat’s milk, with only a small amount of rennet added, and obtained from a lactic curd. It is characterised by:

— its distinctive tapered shape;

— its fine, even, clear-cutting, white to ivory-coloured paste;

— its creamy texture, which becomes drier and crumbly as it ages;

— after ripening for 10 days, a well-developed rind covered with surface mould visible to the naked eye;

— the cereal straw running through it lengthways;

— its lactic flavour with nutty hints and vegetal notes.

The origins of this goat’s milk cheese lie in the poorest soils of Touraine.

The presence in the geographical area of clayey and clay-limestone soils, which are suitable for fodder and cereal production, encouraged the agricultural exploitation of the poorest areas through the establishment of goat rearing, of a small size at first, the milk from which was used to produce a cheese that was initially consumed within the family only.

‘Sainte-Maure de Touraine’ owes its distinctive shape to the mould, which was originally made of woven wicker. The volume of the mould corresponds to a goat’s daily milk production. The elongated log shape and the sometimes brittle texture of the paste make the cheese fragile and difficult to handle, so the lengthways insertion of a cereal straw initially had the practical purpose of making it easier to handle the cheese, before becoming an identifying feature for consumers.

A number of factors – the use of an elongated mould and the characteristics of lactic production, together with slow drainage, which is adapted to the rhythm of work on the farm, and ash-dusting and salting after removal from the mould – give the cheese a texture, fineness of paste and ratio of surface area to volume that allow the distinctive ripening flora of ‘Sainte-Maure de Touraine’ to develop as it ripens, giving the cheese its qualities in terms of taste and aroma.

Reference to publication of the product specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-90fe0542-fca1-4d57-af8c-1d9c5d0b6ed4

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