Publication of a request under Article 9 of 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

(2002/C 135/05)

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 TO AMEND A SPECIFICATION: ARTICLE 9

1. Registered name: Roquefort.

2. Responsible department in the Member State Institut National des Appellations d'Origine 138, avenue des Champs-Élysées F - 75008 Paris Tel. (33-1) 53 89 80 00 Fax (33-1) 42 25 57 97.

3. Amendment(s) requested: - specification headings:

[square ] name

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description

[square ] 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):

Description

The cheese is between 8,5 and 11,5 cm in height (instead of 8,5 and 10,5 cm) and weighs between 2,5 and 3 kg (instead of 2,5 and 2,9 kg). Its dry matter content must not be less than 55 grams per 100 grams of ripened cheese (instead of 56 grams per 100 grams).

Method of production

The breed of milk-producing sheep is specified (the "Lacaune" breed and "black" sheep bred from animals of the "Lacaune" breed standard), with a five-year time limit for conforming to that standard. Details are given of their feed (at least three quarters of which must come from the area, unless exceptions are made; obligatory daily pasturing, once weather conditions allow).

Details are provided on the milk and its storage, renneting (carried out at a temperature of between 28 °C and 34 °C), the curd (delaying formation not allowed), the moulding of the curd (done after pre-draining), draining (done without pressing), the marking, seeding and pricking of the cheese; pricking and delivery to the ripening cave must take place within two days, or four under certain conditions. The cheese is produced in specially dedicated facilities.

The cheese is ripened and aged for at least 90 days from the date of its manufacture. During this period, it is first ripened and then aged at a controlled temperature. The cheese is left exposed in the caves for the length of time needed for the Penicillium Roqueforti to develop successfully. This must not be a period of less than two weeks. Slow ageing in a protective wrapping then continues in the caves or in temperature-controlled cellars where the cheese is stored. Protective wrapping takes place only in the caves.

The cheese is aged, stored, cut, conditioned, pre-packed and packed exclusively in the municipality of Roquefort-sur-Soulzon.

Labelling

Except for the "Brebis Rouge" shared trademark and other special trading or manufacturing marks or corporate names or symbols, it is not permitted to qualify the name "Roquefort" or add any other words to it.

National requirements

For: "Decree of 29 December 1986", Read: "Decree on the registered designation of origin 'Roquefort'."

4. Date of receipt of the full application: 14 September 2001.