Publication pursuant to Article 8(1) of Commission Delegated Regulation (EU) No 664/2014 of the single document on a designation of origin or a geographical indication registered under Commission Regulation (EC) No 1107/96 in accordance with Article 17 of Council Regulation (EEC) No 2081/92
Date: 2015-02-20
Institutions: European Commission
Subjects: Austria, cheese, consumer information, designation of origin, labelling, originating product, product designation, quality control of agricultural products








C_2015062EN.01000701.xml










20.2.2015   


EN


Official Journal of the European Union


C 62/7





Publication pursuant to Article 8(1) of Commission Delegated Regulation (EU) No 664/2014 of the single document on a designation of origin or a geographical indication registered under Commission Regulation (EC) No 1107/96 in accordance with Article 17 of Council Regulation (EEC) No 2081/92
(2015/C 62/07)
SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006


on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
 (1)


‘GAILTALER ALMKÄSE’


EC No: AT-PDO-0117-01265-31.3.2008


PGI ( ) PDO ( X )

1.   Name


‘Gailtaler Almkäse’

2.   Member State or Third Country

Austria
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses
3.2.   Description of product to which the name in (1) applies

‘Gailtaler Almkäse’ is a hard cheese produced from raw cow’s milk and, where necessary, raw goat’s milk (maximum content 10 %). It has a minimum fat content of 45 % FDM, a maximum water content of 40 % and contains a minimum of 60 % dry matter.
The cheese is wheel-shaped and has a weight of between 0,5 and 35 kg. It has a dry, closed, golden-yellow coloured natural rind. The body of the cheese is yellow in colour and has a smooth consistency, with occasional round and uniform eyes.
The minimum ripening time for cheese intended for commercial sale is seven weeks. If specifically required for gastronomical purposes at Gailtal cheese dairies, a shorter ripening period of not less than five weeks is allowed. If ‘Gailtaler Almkäse’ is vacuum-packed, the minimum ripening time may not be less than 75 days.
3.3.   Raw materials (for processed products only)

The product is made from Alpine milk from the pastures of the Gailtal Alps; milk produced in the valley may not be used. The only additives which are permitted when making the cheese are natural rennet and lactic acid bacteria. For the purposes of sustainable quality assurance, the production process is based on the Gailtaler Alpine Pasture Protocol, which contains guidelines on alpine pasture management, livestock farming, milking, milk maturation and cheese production.
3.4.   Feed (for products of animal origin only)

—
3.5.   Specific steps in production that must take place in the identified geographical area

The milk must be processed in the pastures of the Gailtal Alps.
3.6.   Specific rules concerning slicing, grating, packaging, etc.

—
3.7.   Specific rules concerning labelling

Casein plates and uniform labelling bearing the words Gailtaler Almkäse — geschützte Ursprungsbezeichnung (Gailtaler Almkäse – Protected Designation of Origin) are affixed to the whole cheese.
4.   Concise definition of the geographical area

The production area spans the mountain slopes to the north and south of the Upper Gailtal valley and is delineated by the boundaries of the municipalities of Kötschach-Mauthen, Dellach, Kirchbach, Hermagor, Gitschtal, Weißensee, St Stefan im Gailtal, Feistritz an der Gail and Hohenthurn, and the mountain ranges of the eastern, central and western parts of the Carnic Alps, the Reißkofel range and the central Gailtal Alps.
5.   Link with the geographical area

5.1.   Specificity of the geographical area

The area is characterised by its ample rainfall and high sunshine hours. The Alpine pastures are located at lower altitude than in the central Alps, resulting in a longer vegetation period due to the favourable climate conditions. Moreover, the area is distinguished by its wide variety of soil types and acutely different local conditions for vegetation, as a result of which the Alpine pastures are highly biodiverse, with an abundance of herbs and legumes. Evidence can be found of Alpine cheese production in the geographical area dating back to the 14th century.
5.2.   Specificity of the product

The cheese has a distinctive taste of pure Alpine milk.
5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The feed supply provided by the highly biodiverse Alpine pastures, which is varied on account of the climate and geology, provides the ideal conditions for obtaining good quality milk, which is also particularly well suited to cheese production compared to milk produced in the valley. In addition to these natural conditions, the farmers of the Gailtal have been taking care of the landscape for centuries, which is just as important a reason for the excellent conditions for Alpine milk production which now exist in the geographical area. Furthermore, the Alpine dairy farmers of the Gailtal have particular technical abilities derived from generations of experience. Their knowledge of the best grazing spots according to the time of year and the effect of the outside temperature and weather patterns on the cheese-making process ensures that a high-quality, typical regional product is obtained.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (2))
http://www.patentamt.at/Home/Markenschutz/Herkunftsangaben/Formulare/HA10_07_sp_GailtalerAlmkaese_1.pdf


(1)  OJ L 343, 14.12.2012, p. 1.

(2)  See footnote 1.