Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2015-12-23
Institutions: European Commission
Subjects: France, Rhône-Alpes, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, semi-soft cheese








C_2015433EN.01000401.xml










23.12.2015   


EN


Official Journal of the European Union


C 433/4





Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(2015/C 433/04)
This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).
APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012


‘TOME DES BAUGES’


EU No: FR-PDO-0105-01332 – 4.5.2015


PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest






Syndicat Interprofessionnel de la Tome des Bauges (SITOB) [Tome des Bauges Interprofessional Union]




rue Henri Bouvier




73630 Le Châtelard




FRANCE




Tel./fax: +33 479521120




E-mail: info@tome-des-bauges.com




The group is made up of ‘Tome des Bauges’ cheesemakers (milk producers, farm producers, processors and ripeners). It therefore has a legitimate right to propose the amendment.
2.   Member State or Third Country

France
3.   Heading in the product specification affected by the amendment(s)








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Name of product




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Description of product




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Geographical area




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Proof of origin




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Method of Production




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Link




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Labelling




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Other: inspection




4.   Type of amendment(s)








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☒


Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




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Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




5.   Amendment(s)


Amendments concerning the description of the product:

In order to better characterise the product, its organoleptic description (particularly in terms of taste) has been expanded upon. ‘It has a melt-in-the mouth texture, while still being consistent. It has a clean smell, with balanced flavours, and aromas that are developed, varied and long-lasting.’
The units of measurement have been written out in full rather than in abbreviated form.
As regards the packaging of the cheese, it has been specified that ‘Tome des Bauges’ may be sold ‘whole’. The possibility of selling it in portions does not rule out selling the cheese whole.

Amendments to the evidence that the product originates in the geographical area:

Cheesemakers' obligations as regards declarations have been specified. These amendments are related to the reform of the system for inspecting designations of origin. Specifically, the plan is to identify cheesemakers with a view to awarding certificates recognising their ability to meet the requirements of the specification for the designation from which they wish to benefit, and to issue statements testifying that they have the requisite knowledge and that the products sold under the ‘appellation d'origine’ label have been duly monitored.
As regards the description of the marking stamp affixed to the cheese, the term ‘casein’ has been removed and only the term ‘identification’ has been kept. In fact, studies are being conducted to explore the possibility of using materials other than casein.
It has been specified that inclusion of the indication ‘Tome des Bauges’ on the stamp should be printed in food-grade ink. However, as cheese stamping is also currently being studied, ink stamping could be supplemented by other systems. It should therefore be made clear that food-grade ink should be used only where necessary.
Arrangements for the distribution and reproduction of the stamps have been specified on the basis of the national text for the previous registered specification.
Finally, the provision stipulating that the casein stamp be affixed to one of the sides of the cheese was deemed unnecessary and deleted from the specification.
It has been specified that the analytic and organoleptic test be carried out ‘after the minimum maturation period’ and ‘by sampling’.

Amendments concerning the production method:


Breed of dairy cows:

The deadlines in the specification have been deleted because they have passed.
The breed codes have been specified in order to facilitate inspection. The local name ‘Tarine’ has been replaced by the official name ‘Tarentaise’. ‘Tarine’ is merely a local name for the ‘Tarentaise’ breed.
The percentage in the dairy herds of dairy cows from the Abondance and Tarentaise breeds has been raised from 50 % and set at 55 %. This measure aims to strengthen the presence in the herds of these two breeds, traditionally reared in the Bauges massif and used to produce ‘Tome des Bauges’ cheese. These breeds are also particularly well-suited to the area's terrain and climate. Some cheesemakers who lodged an opposition relating to that provision during the national opposition period and fulfilling the conditions of Article 15(4) of Regulation (EU) No 1151/2012 have been granted a transitional period ending on 31 December 2019.

Average production level per dairy cow per year:

In order to take account of genetic improvement in the herds and improvement in production systems, the average level of milk production has been raised from 5 500 kilograms to 6 000 kilograms per dairy cow per year.

Details on the basic summer feed ration:

To ensure traditional pasturing practices and maintain the link with the geographical area, it has been specified that the herd's basic summer feed ration must be made up of pasture grass.
This measure also makes it possible to ensure the herd's feed autonomy with a basic feed ration from the geographical area.
In this context, the addition of a maximum of 3 kilograms of hay per dairy cow per day is permitted during the summer period. This is customary practice in the geographical area, but it had not been set out in the previously registered specification.

Details on the hay:

In order to promote the use of local resources, the following points have been added:






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The term ‘dry fodder’ has been replaced by ‘hay’, which rules out all other forms of dry fodder, in particular dried alfalfa.










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Annual hay production in the geographical area is not always sufficient. For this reason, the addition of hay produced outside the geographical area has been limited to 20 % (instead of 30 %) of raw material of the farm's annual requirements for the herd's feed.




Moreover, on the basis of the national text for the previous specification registered, it has been specified that the use of sodium chloride for hay is permitted.

Prohibition on green feeding:

Green feeding has been expressly forbidden. In fact, this practice is not common in the geographical area and the group does not wish to see it develop.

Redefinition of feed supplements and framework for their use:

In order to strengthen the link with the geographical area and facilitate the management and monitoring of feed-supplement inputs, it has been specified that:






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Feed supplements must be made up of dried alfalfa and concentrated feed.










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Permitted additives and concentrates must be included on a positive list based on the national text for the previous specification registered.










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The amount of these feed supplements that can be fed to animals must be limited to 1 800 kilograms per lactating dairy cow per year. The addition of concentrated feed is limited to 1 500 kilograms and the addition of dried alfalfa must be limited to 500 kilograms (this provision creates a stricter framework for the use of dried alfalfa).










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The amount of concentrates for heifers has been reduced to 250 kilograms per animal per year, instead of 500 kilograms.










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The distribution of pellets, including dried alfalfa and concentrates, is permitted if the exact composition and percentage of the feedstuff are clearly visible on the feed's invoices and/or labels.




The units are expressed in gross weight.
As a result of these amendments, the provisions that allowed a cow to be fed with 3 kilograms of dried alfalfa (in the form of dry fodder pellets) per day, and 1 500 kilograms of feed supplements have been removed.
These new provisions have led to an overall reduction in use of feed supplements from a maximum of around 2 500 kilograms to 1 800 kilograms, and led to a reduction in dried alfalfa input from 1 095 kilograms to 500 kilograms.
Because of the geographical area's generally high altitude, the production of concentrates is difficult. The origin of the concentrates has therefore not been specified. They mostly come from outside the geographical area.
This restriction on the amount of concentrates that can be fed to each dairy cow, and the limitation on the amount of hay that may originate from outside the geographical area, mean that fodder sourced from the area accounts for at least 64 % of the total annual feed ration in dry matter.
In fact:






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Annual consumption per dairy cow is estimated at around 7 000 kg of dry matter, of which a maximum of 1 800 kg are concentrates.










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With regard to hay, in summer (4 months) the share of hay that may come from outside the area is limited to 72 kg (61 kg in dry matter) if the cow consumes the daily maximum of 3 kg of hay, of which 20 % at most may come from outside the area.










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In winter (8 months) the share of hay that may come from outside the area can be estimated at 693 kg (589 kg in dry matter) (20 % of the basic feed ration composed of hay for the whole of the winter period) if the cow consumes the maximum permitted 20 % of hay produced outside the geographical area.




The amount of feed that may come from outside the area can thus be estimated at 2 450 kg of dry matter per year, i.e. a maximum of 35 % of the annual feed ration of dry matter ingested by a dairy cow.

Other amendments concerning milk production:

In order to prevent the risk of contamination (particularly by butyric acid bacteria spores) and to promote rumination, ‘Any addition of mixtures of concentrates to the dairy herd's chopped forage is prohibited’.
Provisions to ban both the use of genetically modified feed (based on the national text for the previous specification registered) and the planting of transgenic crops on the farms have been added to protect the link with the geographical area.

Milking conditions:

In order to preserve the milk's natural flora, the use of disinfectants for cleaning, disinfection and rinsing is authorised only if necessary. The functioning of the milking facilities is to be checked each year and all the teat-cup liners and rubber milk tubes are to be replaced at least once a year.
An 8-hour interval between milkings has been introduced in order to maintain a relatively stable physico-chemical composition of the milk.

Production plant:

Volume restrictions on milk collection by the processing plants that treat pooled milk have been removed from the specification. This measure featured in the chapter ‘Link with the geographical area’, based on the previously registered specification.
The measure restricting the amount of milk that may be processed on a farm-based processing plant, which also featured in the chapter ‘Link with the geographical area’ in the previously registered specification, has been moved to the chapter ‘Method of production’.
It has been specified that this volume restriction applies to the agricultural holding and no longer to the processing plant. Indeed, this takes into account the possibility that some farms may have several processing plants (at least two: one at the main holding and the other at the pasture area).
In addition, the amount of milk that can be processed on the farm has been increased from 300 000 kilograms to 450 000 kilograms. This measure helps to strengthen agricultural holdings linked together in associations, which are currently being developed in the geographical area. The proposed maximum volume has been set in line with production constraints and herd-management constraints in an area of heavy agronomic demand. The proposal is based on the amount of milk that a farmer can reasonably process while still complying with all of the specification, i.e. 150 000 kg per human work unit.
Finally, a paragraph has been added, which specifies the obligation to have enough equipment available to deal with the amount produced on peak days.

Production:

The wording of the provision on the milk-collection radius has been improved to aid comprehension: ‘The collection area of every production site must be made up of farms, the main holdings of which must not be more than 15 km by road from the production site.’
On the basis of the previously registered specification, and to improve the production framework, it has been specified that ‘the amount of rennet used must make it possible to achieve an average renneting time of 20 minutes’.
The word ‘whole’ - used to describe the milk used — has been removed because it was an error. Moreover, the word was not consistent with the description of the product and the production method. In fact, the milk may be skimmed.
The sentence: ‘This restriction is related to traditional moulding techniques. At the end of the moulding process, larger tanks would lead to excessively dry curds, unfit for the production of Tome des Bauges.’ has been removed, because it does not constitute a control point.
The sentence ‘These curds must then be heated to a temperature of between 35 °C and 40 °C,’ has been replaced by the following: ‘If the curd-whey mixture must be heated, it must not exceed 40 °C.’ This was a drafting error in the previously registered specification. Heating of the curd-whey mixture was never compulsory. Moreover, the minimum heating temperature is in no way a technological requirement.
Finally, it has been specified that all the stages in the production of ‘Tome des Bauges’ are subject to the prohibition on cooling.

Amendments concerning labelling:

The requirement to affix the logo bearing the mark INAO [Institut national de l'origine et de la qualité - National Institute for Origin and Quality], and the words ‘Appellation d'Origine Contrôlée’ [protected designation of origin] has been removed from the specification.
The reference to the labelling of farm products has been removed from the specification.
A requirement has been added to affix the European Union's ‘AOP’ [PDO] logo. A possibility has also been added to affix the words ‘Appellation d'Origine Contrôlée’ [protected designation of origin].

Other amendments

The contact details of the inspection body have been changed.
In the light of changes to national legislation and rules, the section entitled ‘National requirements’ now contains a table indicating the main points to be checked, their reference values and the evaluation methods to be used.
SINGLE DOCUMENT

‘TOME DES BAUGES’


EU No: FR-PDO-0105-01332 – 4.5.2015


PDO ( X ) PGI ( )

1.   Name


‘Tome des Bauges’

2.   Member State or Third Country

France
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

‘Tome des Bauges’ is a pressed, salted cheese with surface mould, made from either whole or semi-skimmed raw cow's milk.
It is cylindrical with a diameter of 18 to 20 cm, 3 to 5 cm in height and weighs between 1,1 and 1,4 kg when matured.
It has a ridged surface with bumps and irregularities. The rind is 2 to 3 mm thick, grey in colour and may have yellow-to-brown patches of naturally-developing mould.
The cheese is slightly firm to flexible, pale yellow in colour and may have small holes. It contains a minimum level of 45 grams of fat per 100 grams of cheese, after total desiccation, and the total dry matter weighs no less than 50 grams per 100 grams of cheese.
‘Tome des Bauges’ may be sold whole or in portions, provided in particular that all portions contain the rind on all three sides.
The minimum maturing period is five weeks.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Dairy herds from farms that produce milk for the production of ‘Tome des Bauges’ are made up of purebred dairy cows from the Abondance, Montbéliarde and Tarentaise breeds. At least 55 % of every herd is composed of Tarentaise and Abondance dairy cows.
The herds' average milk production must not exceed 6 000 kilograms of milk per lactating dairy cow per year.
The amount of milk processed is limited to 450 000 kilograms per farm-holding per year.
The collection area of every production site must be made up of farms, the main holdings of which must not be more than 15 km by road from the production site. By limiting transport times, this provision protects the milk from structural degradation.
The feeding of the herd is organised as follows:






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A summer period lasting at least 120 days, during which the basic feed ration is made up of pasture grass. This may be supplemented by up to a maximum of 3 kg of hay per cow per day.










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A winter period, during which the basic feed ration is made up of unlimited amounts of hay.




The addition of hay produced outside the geographical area is permitted as a supplement to local resources and must not exceed 20 % of the farm's annual requirements for the whole herd.
Fodder preserved by silaging techniques, wrapping or any other process involving fermentation is not permitted at any time of year on farms producing milk for the production of ‘Tome des Bauges’.
The feed supplements or additives that may be used are:






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dried alfalfa.










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all cereals and products derived from cereals, peas, field beans, lupins, soya beans, sunflower cake, copra, palm kernel, rape, soya and flax, dehydrated beetroot pulp, molasses and vegetable oils (only as a binding agent for concentrates), minerals, macro-elements and trace elements, and vitamins.




Feed supplements must not contain urea or aromatising molecules.
The use of feed supplements is limited to 1 800 kilograms in gross weight per year and per lactating dairy cow present year-round on the holding.
This use of feed supplements may consist of a maximum of 1 500 kg in gross weight of concentrates and 500 kg of alfalfa in gross dried weight.
Because of the geographical area's generally high altitude, the production of concentrates is difficult. The origin of the concentrates has therefore not been specified. They mostly come from outside the geographical area.
This restriction on the amount of concentrates that may be fed to each dairy cow, and the limitation on the amount of hay that may originate from outside the geographical area, mean that fodder sourced from the area accounts for at least 64 % of the total annual feed ration in dry matter.
Only plants and supplementary feed derived from non-transgenic products are authorised in animal feed. The planting of transgenic crops is prohibited in all areas of farms producing milk for the production of the ‘Tome des Bauges’ protected designation of origin. This prohibition applies to all types of plant likely to be given as feed to animals on the farm and all crops liable to contaminate such plants.
3.4.   Specific steps in production that must take place in the defined geographical area

The milk is produced and the cheese manufactured and matured in the geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

‘Tome des Bauges’ may be sold whole or in portions, provided in particular that all portions contain the rind on all three sides.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

The labelling of all cheeses with the designation of origin ‘Tome des Bauges’ bears the name of the designation of origin in letters that are at least two thirds of the size of the largest letters on the label.
All cheeses with the designation of origin ‘Tome des Bauges’ must bear the European Union's AOP (PDO) symbol, and may feature alongside it the words ‘Appellation d'Origine Protégée’ [Protected Designation of Origin].
4.   Concise definition of the geographical area

The geographical area extends over the territory of the following municipalities:

Department of Haute-Savoie

Municipalities fully included in the area:
Allèves, La Chapelle-Saint-Maurice, Chevaline, Cons-Sainte-Colombe, Entrevernes, Gruffy, Leschaux, Quintal, Saint-Eustache, Seythenex, Viuz-la-Chiésaz
Municipalities partly included in the area:
Cusy, Doussard, Duingt, Faverges, Giez, Lathuile, Marlens, Saint-Jorioz

Department of Savoie

Municipalities fully included in the area:
Aillon-le-Jeune, Aillon-le-Vieux, Allondaz, Arith, Bellecombe-en-Bauges, Le Châtelard, Cléry, La Compôte, Curienne, Les Déserts, Doucy-en-Bauges, École, Jarsy, Lescheraines, Mercury, Montcel, La Motte-en-Bauges, Le Noyer, Pallud, Plancherine, Puygros, Saint-François-de-Sales, Saint-Offenge-Dessus, Saint-Offenge-Dessous, Sainte-Reine, Thoiry, La Thuile, Trévignin, Verrens-Arvey
Municipalities partly included in the area:
Marthod, Montailleur, Pugny-Chatenod, Saint-Jean-d'Arvey, Saint-Jean-de-la-Porte, Saint-Pierre-d'Albigny, Thénésol.
For areas that are partly included, cadastral maps have been lodged with the municipal authorities.
5.   Link with the geographical area


Specificities of the geographical area



Natural factors


The geographical area is in the Bauges sub-alpine massif. This massif is geographically very distinct. To the north, it is separated from the Bornes massif by the Annecy transverse valley at Ugine. To the south, it is separated from the Belledonne crystalline massif by the Alpine corridor.
The massif consists of:






 


a closed valley, with an altitude of between 600 m and 1 000 m at the passes, surrounded by peaks that reach about 2 200 m,










 


foothills on the edges of this valley, tightly surrounding the massif with high cliffs.




The geographical area is mostly composed of deep soils, allowing for good-quality grass growth. It also includes soils with very limited water supply.
The geographical area has the typical mountainous climate of the northern Alps, characterised by heavy precipitation and harsh winters.
Annual precipitation recorded in the massif varies between 1 500 and 2 000 millimetres or even more depending on the altitude. Almost half of the annual precipitation occurs during the warm season. The mountain pastures thus have an amount of water that is essential for the growth and renewal of green cover.
Temperatures fluctuate greatly. The cold season is long and harsh. Around the villages, between 700 and 900 metres, the frost season runs from November to March. Temperatures in the valleys may go as low as – 20 °C or – 25 °C. Snow generally covers the mountain pastures for 4-5 months (from November/December to March/April). Because temperature drops with altitude, it is difficult to get more than two cuttings of hay at 800 metres altitude.
The climate conditions of the massif lead to sparse and delayed grass growth. This affects the quality and diversity of the flora. In addition, the harshness of temperature favours an original flora, resulting in a high proportion (at low altitude, immediately at the montane level) then in a predominance (above 1 500 m) of unusual species (as well as the usual meadow grasses: Poa alpina, Festuca violacea).


Human factors


The combination of natural factors makes the geographical area particularly suitable for the production of high-quality grass. This — the basic diet of the cattle — enabled the development of dairy farming, which was best-placed to take advantage of this potential. A proportion of the herds makes use of the large high-altitude areas from June to October, particularly in the southern part of the massif. Grazing on these high-altitude pastures, where growth is later than in the valleys, makes a significant contribution to summertime feed. The geographical area also has plenty of pastures the altitude of which is less than 1 500 m. These are a source of both pasture and hay. The long winter period makes it necessary to mow and store the available surplus in the spring.
The breeds reared by the dairy farmers (Abondance, Tarentaise and Montbéliarde) are particularly well adapted to the natural environment. These dairy cows are able to regularly produce high-quality milk, in spite of the significant climatic changes that may quickly occur in a single day. Dairy farming in the Bauges is particularly characterised by the significant presence of the Tarentaise and Abondance breeds.
There is evidence that ‘tome’ cheese has been produced in this massif for several centuries. Many written accounts confirm the long-standing presence of cheese-making in the Bauges. Official minutes from a town meeting in Annecy in 1525 noted the existence of a Mr Pierre Lambert, who was a ‘Thomié’ [cheesemaker] by trade. ‘Tome des Bauges’ is thus named after the Alpine massif from which it originates, and is the oldest cheese in the Savoie region.
Today, a lot of production takes place on farms, but production of ‘Tome des Bauges’ has also been transferred to dairies. The cheese-making process has kept the manual-production method of its domestic origins. This has led to a simple production method, which ensures that the curd grains are only lightly treated before the moulding phase. Traditional know-how covers the daily processing of milk collected across short distances; renneting; drainage of the curd-whey mixture; moulding; pressing of the cheeses by stacking, salting, ripening; and above all milk maturation. This particular stage in the traditional production of ‘Tome des Bauges’ has continued to this day. The milk matures due to its natural flora. After the milk has matured, the cream that has risen to the surface of the milk can be recovered by using a cheese-ladle, a traditional local tool.

Specificity of the product

‘Tome des Bauges’ is a pressed cheese with surface mould, made from either whole or semi-skimmed raw cow's milk.
It has a ridged surface with bumps and irregularities.
It has a melt-in-the mouth texture, while still being consistent. It has a clear smell, with balanced flavours, and aromas that are developed, varied and long-lasting.

Causal link

‘Tome des Bauges’ acquires its distinctive qualities from a natural environment that is characterised by a harsh mountainous climate, and rich soils evolving on a limestone bedrock, which produce considerable amounts of high-quality grass. This is the basic diet of the dairy cows, which come from breeds that are adapted to this mountainous environment.
Managing dairy herds in a way that promotes the extensive cultivation of natural resources is favourable to the diversity of Alpine flora. This contributes to the diversity of aromas of ‘Tome des Bauges’.
The milk's own natural microflora also play a role in the aroma of the matured cheese. It is for this reason that several of the production stages seek to preserve this microflora: daily processing of milk collected across short distances, daily production, processing of raw milk. Milk intended for the production of ‘Tome des Bauges’ is low in acidity. This has led cheesemakers to pay special attention to the ripening period in order to promote the microflora's action in natural acidification.
The special know-how in terms of renneting, drainage of the curd-whey mixture, moulding, pressing, salting, and ripening makes it possible to achieve the rich, long-lasting aroma, and above all the supple and melt-in-the-mouth texture, which nevertheless has consistency.
The curd grains are lightly treated in order to preserve their integrity, from draining to moulding, and in this way preserve the curds' capacity to regulate humidity. This humidity dictates the action of the microflora on the paste's texture and aromas, as well as the thickness of the rind and the development of the mucor. The combination of these elements, together with — among other things — the length of the ripening phase, the humidity of the cellars, the size of ‘Tome des Bauges’, and the action of the flora on the proteolysis help to produce a ridged rind.
The conditions for the production of the designation have been defined in order to maintain the local area and traditional practices and for these factors to be brought out in the product.

Reference to publication of the specification

(second subparagraph of Article 6(1) of the Regulation)
https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-e0ce815f-32cb-4e80-8710-d48016527e19


(1)  OJ L 343, 14.12.2012, p. 1.