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
Date: 2001-10-23
Institutions: European Commission
Subjects: Auvergne, cheese, designation of origin, location of production, product designation

23.10.2001

EN

Official Journal of the European Communities

C 296/17

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 Regu-
lation

(2001/C 296/10)

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: Salers

2. Responsible department in the Member State

Institut national des appellations d’origine
138, Avenue des Champs-(cid:201)lysØes
F-75008 Paris
Tel. (33-1) 53 89 80 00
Fax (33-1) 42 25 57 97

3. Amendment(s) requested

(cid:151) Specification heading:

& name

description

geographical area

& proof of origin

method of production

& link

labelling

national requirements

(cid:151) Amendment(s):

Description:

(cid:145)Salers(cid:146) cheeses range in weight from 30 kg to 50 kg (instead of 35 to 50 kg).

They have a minimum fat content of 44 g (instead of 45 g).

Geographical area:

In order to confine the geographical area to the heartland of the designation and places where
maturing has traditionally been carried out, it is restricted to part of the department of Cantal and
certain cantons and communes in neighbouring departments.

C 296/18

EN

Official Journal of the European Communities

23.10.2001

Method of production:

The main points in the method of production of (cid:145)Salers(cid:146) cheeses are clarified in the following
respects:

(cid:151) production is authorised from 15 April to 15 November (instead of 1 May to 31 October) when

the animals are out to pasture,

(cid:151) the cheese production process is defined by a number of operations and technical parameters
relating to the milk (milk produced on the holding when the animals are out to pasture),
renneting (at a temperature of between 30 (cid:176)C and 34 (cid:176)C), coagulation, cutting of the curd,
initial pressing, milling, acidification followed by ripening, salting in the mass, placing in
mould, final pressing,

(cid:151) maturing takes place, depending on the duration of the process, at between 6 (cid:176)C and 14 (cid:176)C
(instead of at a maximum of 12 (cid:176)C), at over 95 % humidity; the cheeses are turned over and
wiped regularly during maturing.

Labelling:

Addition of (cid:145)The cheeses are also identified by an embossed stamp on the top, giving the name of
the designation twice. The cheeses may also bear an embossed stamp on the top with the words
(cid:147)Ferme de . . .(cid:148) to identify the farm.

The cheeses, which are made from milk of herds entirely made up of cows of the Salers breed, also
bear an embossed stamp on the side with the words (cid:147)tradition salers(cid:148) and images of heads of Salers
cows(cid:146).

National requirement:

for:

(cid:145)Decree of 29 December 1986(cid:146),

read:

(cid:145)Decree on the appellation d’origine contr(cid:244)lØe (cid:147)Salers(cid:148) (cid:146).

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