Commission Regulation (EC) No 1259/2008 of 16 December 2008 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Bleu d’Auvergne (PDO))
Date: 2008-12-16
Institutions: European Commission
Subjects: France, cheese, consumer information, designation of origin, product designation, quality label

17.12.2008

EN

Official Journal of the European Union

L 338/5

COMMISSION REGULATION (EC) No 1259/2008

of 16 December 2008

approving minor amendments to the specification for a name entered in the register of protected
designations of origin and protected geographical indications (Bleu d’Auvergne (PDO))

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

(3)

Having regard to the Treaty
Community,

establishing the European

Having regard to Council Regulation (EC) No 510/2006 of
20 March 2006 on the protection of geographical indications
and designations of origin for agricultural products and food­
stuffs (1), and in particular the second sentence of Article 9(2)
thereof,

(4)

it

is

in
The Commission has examined the amendment
question and decided that
justified. Since this
concerns a minor amendment within the meaning of
Article 9 of Regulation (EC) No 510/2006,
the
Commission may
following the
procedure set out in Articles 5, 6 and 7 of that Regu­
lation.

it without

adopt

(EC) No

In accordance with Article 18(2) of Commission Regu­
1898/2006 (3)
to
lation
Article 17(2) of Regulation (EC) No 510/2006, a
summary of the specification should be published,

pursuant

and

Whereas:

HAS ADOPTED THIS REGULATION:

(1)

(2)

In accordance with the first subparagraph of Article 9(1)
and pursuant
to Article 17(2) of Regulation (EC) No
510/2006, the Commission has examined the application
from France for approval of an amendment to the speci­
fication for the protected designation of origin ‘Bleu
d’Auvergne’, registered by Commission Regulation (EC)
No 1107/96 (2).

Article 1
The specification for the protected designation of origin ‘Bleu
d’Auvergne’ is hereby amended in accordance with Annex I to
this Regulation.

Article 2

A summary of the main points of the specification is given in
Annex II to this Regulation.

The purpose of this application is to amend the specifi­
cation by stipulating the conditions for using treatments
and additives in the milk and for the manufacture of Bleu
d’Auvergne. These practices ensure that the key characte­
ristics of the PDO product are maintained.

Article 3

This Regulation shall enter into force on the 20th day following
its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 16 December 2008.

For the Commission

Mariann FISCHER BOEL
Member of the Commission

(1) OJ L 93, 31.3.2006, p. 12.
(2) OJ L 148, 21.6.1996, p. 1.

(3) OJ L 369, 23.12.2006, p. 1.

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Official Journal of the European Union

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ANNEX I

The specification for the protected designation of origin ‘Bleu d’Auvergne’ is amended as follows:

‘Method of production’

The following provisions are added to point 5 of the specification regarding the production method:

‘(…) Coagulation may be carried out only using rennet.

The milk may not be concentrated by partially removing the watery part before coagulation.

In addition to the raw dairy materials, the only ingredients or production aids or additives authorised in the milk and
during production are rennet, innocuous bacterial cultures, yeasts, moulds, calcium chloride and salt.

(…) The dairy raw materials, partly finished products, curd and fresh cheese may not be conserved at a temperature
below 0 °C.

(…) Fresh cheese and cheese undergoing the maturing process may not be conserved under a modified atmosphere.’

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Official Journal of the European Union

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Council Regulation (EC) No 510/2006 on the protection of geographical

indications and designations of origin for

ANNEX II

SUMMARY

agricultural products and foodstuffs

‘BLEU D’AUVERGNE’

EC No: FR-PDO-0117-0107/29.3.2006

PDO (X)

PGI (

)

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State

Institut national de l’origine et de la qualité (INAO)

Name:
Address: 51, rue d’Anjou — F-75008 Paris

Tel.

Fax:

(33) 153 89 80 00

(33) 153 89 80 60

E-mail:

info@inao.gouv.fr

2. Group

Name:

Address:

Syndicat interprofessionnel régional du Bleu d'Auvergne
Mairie — F-15400 Riom-ès-Montagnes

Tel.

Fax:

(33) 471 78 11 98

(33) 471 78 11 98

E-mail:

bleudauvergne@wanadoo.fr

Composition Producers/processors (X)

Other (

)

3.

Type of product
Class 1.3 — Cheese

4.

Specification (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1. Name

‘Bleu d’Auvergne’

4.2. Description

Blue-veined cow’s milk cheese that is flat and cylindrical in shape with a natural mould rind. The large cheese weighs
2-3 kg and is approximately 20 cm in diameter. The small cheeses weigh 1 kg, 500 g or 350 g.

Fat content is at least 50 % and dry matter not less than 52 %.

4.3. Geographical area

Central Massif Central comprising the following municipalities:

The Puy-de-Dôme department: all municipalities

The Cantal department: all municipalities

The Haute-Loire department:

The district of Brioude: all municipalities

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The Aveyron department:

The cantons of Mur-de-Barrez and Sainte-Geneviève-sur-Argence: all municipalities

The Corrèze department:

The cantons of Argentat, Beaulieu-sur-Dordogne, Bort-les-Orgues, Eygurande, Lapleau, la Roche-Canillac, Mercoeur,
Meyssac, Neuvic, Saint-Privat, Ussel-Est and Ussel-Ouest: all municipalities

The Lot department:

The cantons of Bretenoux, Figeac-Est, Figeac-Ouest, Gramat, Lacapelle-Marival, Latronquière, Martel, Saint-Céré,
Sousceyrac and Vayrac: all municipalities

The canton of Livernon: the municipalities of Assier, Issepts, Reyrevignes, Saint-Simon and Sonac

The canton of Souillac: the municipalities of Lacave, Mayrac, Meyronne, Pinsac et Saint-Sozy

The Lozère department:

The cantons of Aumont-Aubrac, Fournels, Grandieu, Langogne, Le Malzieu, Nasbinals, Saint-Alban-sur-Limagnole,
Saint-Amans-la-Lozère and Saint-Chély-d’Apcher: all municipalities

4.4. Proof of origin

Every milk producer, processing plant and maturing plant fills in a ‘declaration of aptitude’ registered with the INAO
which allows the INAO to identify all operators involved. All operators must keep at the INAO’s disposal their
registers and any documents required for checking the origin, quality and production conditions of the milk and
cheese.

As part of the checks carried out on the specified features of the designation of origin, an analytical and organoleptic
test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite
typical characteristics.

4.5. Method of production

The milk must be produced, and the cheese must be manufactured and matured in the geographical area.

Manufacture still involves the same processes as in the past: draining the curd, putting it into moulds, salting by
hand, in two stages, using dry coarse salt and turning the cheese over several times, then pricking using long needles,
as this airing of the cheese allows penicillium glaucum to develop. The cheese is then ripened in cellars for at least four
weeks for the large cheeses and a minimum of two weeks for the small cheeses.

4.6. Link

The origin of this cheese dates back to the beginning of the 19th century when it was made on the high volcanic
Its reputation extended rapidly as far as Paris where in 1879 the popular singer
land of the Massif Central.
Francisque Bathol sang its praises. Bleu d’Auvergne was granted designation of origin status in March 1975
following the application made in 1972.

The area where Bleu d’Auvergne is made is unique, characterised by volcanic and granitic earth, rich in trace
elements, with a harsh climate, all of which is conducive to a very specific type of flora, which contributes to
the particular qualities of Bleu d’Auvergne whose unique flavour is brought out by using specific strains of penicillin,
developed and produced in the Bleu d’Auvergne AOC area. The methods for draining the curd and for salting by
hand give Bleu d’Auvergne a very fine marbling, uniformly spread throughout the cheese, which distinguishes it from
other blue cheeses.

4.7. Inspection body

Institut national de l’origine et de la qualité (INAO)

Name:
Address: 51, rue d'Anjou — F-75008 PARIS

Tel.

Fax:

(33) 153 89 80 00

(33) 153 89 80 60

E-mail:

info@inao.gouv.fr

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The Institut national de l’origine et de la qualité is a public administrative body with legal personality and reports to
the Ministry of Agriculture.

It is responsible for monitoring the production conditions for products with a designation of origin.

Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF)

Name:
Address: 59, boulevard Vincent Auriol — F-75703 PARIS Cedex 13

Tel.

Fax:

(33) 144 87 17 17

(33) 144 97 30 37

E-mail:

info@inao.gouv.fr

The DGCCRF is a department of the Ministry of the Economy, Industry and Employment.

4.8. Labelling

The cheeses have to be wrapped in tin foil.

The product must bear the name of the designation of origin.