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: Franche-Comté, cheese, designation of origin, location of production, product designation

C 296/8

EN

Official Journal of the European Communities

23.10.2001

(cid:151) the resulting mass obtained is placed manually and carefully in successive stages in truncated

cone-shaped moulds of the appropriate size,

(cid:151) (cid:145)Brocciu corse(cid:146) or (cid:145)Brocciu(cid:146) of the (cid:145)passu(cid:146) type is salted with dry salt and ripened for at least 21

days (instead of 15 days).

Labelling:

The label bears the name of
(registered designation of origin) or (cid:145)AOC(cid:146)
shown on the label.

the designation and the words (cid:145)Appellation d’origine contr(cid:244)lØe(cid:146)
in letters at least two-thirds the size of the largest

On fresh cheese the word (cid:145)frais(cid:146) (fresh) must appear. The indication of the date of manufacture is
mandatory.

On ripened cheese the word (cid:145)passu(cid:146) (instead of (cid:145)sec(cid:146) or (cid:145)passu(cid:146)) must appear.

National requirement:

for:

(cid:145)Decree of 10 June 1983(cid:146),

read:

(cid:145)Decree on the (cid:147)Brocciu corse or Brocciu(cid:148) registered designation of origin(cid:146).

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

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 296/04)

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: ComtØ

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

23.10.2001

EN

Official Journal of the European Communities

C 296/9

& proof of origin

method of production

& link

& labelling

national requirements

(cid:151) Amendment(s):

Description:

The cheeses weigh 30 kg to 48 kg (instead of 35 kg to 55 kg) and are 50 cm to 75 cm in diameter
(instead of 40 cm to 70 cm) and 8 cm to 13 cm in height (instead of 9 cm to 13 cm). The cheeses
must not be more than 1,4 times higher at the centre than at the outer rim. The salt content must
not be less than 0,6 g of sodium chloride per 100 g of cheese. The moisture content of the fat-free
cheese may not exceed 54 %.

The cheese may also be presented in packaged portions.

Geographical area:

Reduction in geographical area involving the deletion of 90 communes.

Method of production:

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

(cid:151) unless exceptional conditions arise, the dairy herd is to be fed on fodder from the geographical
area with a minimum of one hectare of grassland per cow; silage and other fermented feed-
ingstuffs are banned for the whole dairy herd,

(cid:151) the milk is to come from within a circular area measuring 25 km in diameter; the processing
plant is to be located within that circular area; limited adaptations and waivers may be allowed,

(cid:151) the milk from no more than two successive milkings is chilled and possibly partly skimmed;
natural rennet is added no more than 24 hours after the first milking, together with selected
starter cultures; the curd is heated in a copper vat and kept at 53 (cid:176)C for at least 30 minutes,

(cid:151) the curd must be pressed at a minimum pressure of 150 g/cm2 for at least six hours,

(cid:151) maturing involves two stages: an initial pre-maturing phase (at between 10 (cid:176)C and 15 (cid:176)C and a
humidity of more than 90 %) lasting at least 21 days, and a second phase in either a warm cellar
(between 14 (cid:176)C and 19 (cid:176)C) or a cool cellar (below 14 (cid:176)C). The cheeses are turned over regularly,
salted with sea salt and their surface rubbed with cheese smear. Maturing on spruce boards for
at least 120 days (instead of 90 days) within the geographical area is mandatory,

(cid:151) pre-packaging is carried out within the geographical area (instead of subject to no limits) except
where a waiver is granted for five years; only cheeses selected on the basis of certain criteria
relating to the texture of the cheese and of the rind can be cut up and this must take place
within 15 days after the cheese leaves the maturing cellar (instead of subject to no conditions).

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)ComtØ(cid:148) (cid:146).

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