Publication of a request under Article 9 of Council Regulation (EEC) No 2081/92 to amend one or more parts of the specification of a name registered under Article 17 or Article 6 of that Regulation

(2001/C 296/08)

Publication confers the right to object within the meaning of Article 7 of the Regulation. Any objections to this request must be forwarded via the competent authority of a Member State within six months of the publication date. The amendment is not a minor one and it must therefore be published under Article 6(2) of the Regulation.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR AMENDMENT OF A SPECIFICATION: ARTICLE 9

1. Registered name: Reblochon or Reblochon de Savoie

2. Responsible department in the Member State Institut national des appellations d'origine 138, Avenue des Champs-Elysées F - 75008 Paris Tel. (33-1) 53 89 80 00 Fax (33-1) 42 25 57 97

3. Amendment(s) requested - Specification heading:

[square ] name

[square ] description

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geographical area

[square ] proof of origin

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method of production

[square ] link

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labelling

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national requirements

- Amendment(s):

Geographical area:

Limited changes to the geographical area involving the deletion of two communes in Saint-Jean de Maurienne, the inclusion of the whole of a commune hitherto included in part only, the inclusion of parts of two communes, and a formal change where communes formerly amalgamated have separated.

Method of production:

The main points of the "Reblochon" or "Reblochon de Savoie" production method are clarified in the following respects:

- allowing for exceptions of up to 25 % of the dairy herd's annual needs, feed is to be provided by fodder from the geographical area: grazing in summer and properly preserved hay in winter; silage is banned on holdings producing milk for Reblochon,

- the cheese is made in specially dedicated workshops; certain technical parameters relating to collection, storage and taking delivery of the milk, renneting (within no more than 24 hours from the first milking, at a temperature of between 30 °C and 35 °C), addition of starter cultures, coagulation, shaping (in perforated moulds measuring 14 cm in diameter and 6-8 cm in height), pressing, salting, prematuring after removal from the mould (for a minimum of four days), washing and maturing (at between 12 °C and 14 °C) are added,

- where a waiver is granted, maturing may take place in two adjacent communes outside the geographical area until 1 January 2015 (instead of indefinitely),

- packaging of the whole cheeses (mandatory for manufacture of cheese on the farm) or as half-cheeses must take place within the geographical area.

Clarifications are provided regarding manufacture on the farm.

Labelling:

A casein label, affixed during manufacture, gives the plant's identification number.

The word "fermier" may be used subject to certain conditions.

National requirement:

for:"Decree of 29 December 1986",

read:"Decree on the appellation d'origine contrôlée 'Reblochon'".

4. Date of receipt of the full application: 20 April 2001.