Publication of an application for approval of an amendment, which is not minor, to a product specification 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 2022/C 397/11
Date: 2022-10-17
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Piedmont, consumer information, designation of origin, goats’ milk cheese, labelling, product designation, quality control of agricultural products




C_2022397EN.01002601.xml










17.10.2022   


EN


Official Journal of the European Union


C 397/26






Publication of an application for approval of an amendment, which is not minor, to a product specification 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
(2022/C 397/11)
This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.
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


‘Robiola di Roccaverano’


EU No: PDO-IT-0024-AM03 – 11.4.2022


PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Consorzio per la Tutela del Formaggio Robiola di Roccaverano (Consortium for the protection of ‘Robiola di Roccaverano’ cheese), based at Via Roma 8, 14050 Roccaverano (AT); Certified email: robioladiroccaverano@pec.it
The consortium for the protection of ‘Robiola di Roccaverano’ cheese is formed by producers of ‘Robiola di Roccaverano’ cheese. It is entitled to submit an amendment application under Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.
2.   Member state or third country

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







☒


Name of product










☐


Description of product










☒


Geographical area










☐


Proof of origin










☒


Method of production










☒


Link










☒


Labelling










☐


Other [to be specified]




4.   Type of amendment(s)







☒


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










☐


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)


Name(s)







—


This amendment concerns the product specification and the single document as regards the name under Article 1 of the product specification, point 1 of the single document, changing from ‘Robiola di Roccaverano’ to ‘Robiola di Roccaverano’ / ‘Roccaverano’, which can be used interchangeably. The word ‘Roccaverano’ has therefore been added alongside ‘Robiola di Roccaverano’ in the product specification and the single document.




The text that currently reads:

‘“Robiola di Roccaverano”’

has been amended to read:

‘“Robiola di Roccaverano” / “Roccaverano”’

The product ‘Robiola di Roccaverano’ or ‘Roccaverano’ (proposed as an alternative name) has become so well known and appreciated by consumers that it has come to be identified by the name ‘Roccaverano’ alone; prefixing it with the word ‘robiola’ is therefore no longer necessary for the identification of the product and its characteristics. Current usage among agri-food operators (producers, distribution, the restaurant trade) and consumers should be recognised, as they already habitually use the name Roccaverano to refer to the product. The addition of the name ‘Roccaverano’ PDO would demonstrate the close link with the area more clearly. This practice has become even more widespread in order to better distinguish the product ‘Robiola di Roccaverano’ / ‘Roccaverano’ from various other dairy products on the market sold as robiola, which usually refer to a pasteurised cow’s milk cheese that is very different from the PDO product.

Geographical area







—


Amendment concerning Article 3 of the product specification and point 4 of the single document. The municipality of Cartosio, only part of which is currently included, has been added to the geographical area in its entirety.




The text that currently reads:

‘The geographical area includes the following municipalities within the province of Asti: Bubbio, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole and Vesime; within the province of Alessandria: Castelletto d’Erro, Denice, Malvicino, Merana, Montechiaro d’Acqui, Pareto, Ponti, Spigno Monferrato and that part of the Municipality of Cartosio located on the left bank of the Erro stream.’

has been amended to read:

‘The geographical area includes the following municipalities within the province of Asti: Bubbio, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole and Vesime; within the province of Alessandria: Cartosio, Castelletto d’Erro, Denice, Malvicino, Merana, Montechiaro d’Acqui, Pareto, Ponti and Spigno Monferrato.’

The inclusion of the entire municipality of Cartosio rectifies an error made at the time of the initial application for the protected designation of origin. Indeed, with regard to topography and landscape, the two banks of the Erro stream in the municipality of Cartosio do not differ significantly. Moreover, from an agronomic point of view and with particular attention to pastures, fodder crops and cultivation practices, Cartosio as a whole does not differ from the other municipalities in the production area of ‘Robiola di Roccaverano’ / ‘Roccaverano’.
The total UAA of the municipality of Cartosio is made up primarily of grassland (38 % as mixed meadow), which justifies the request – in relation to the permanent nature and low intensity of the goat farms used for this dairy production. There is also an agronomic and productive connection within the municipality of Cartosio itself. There are a number of holdings with their main premises in the production area of ‘Robiola di Roccaverano’ / ‘Roccaverano’ that manage plots of land as mixed meadow, i.e. intended for the production of fodder with the same characteristics as that used for ‘Robiola di Roccaverano’ / ‘Roccaverano’, but are located in the part of Cartosio not included in the current specification.

Method of production







—


Amendment concerning Article 4 of the product specification and point 3.3 of the single document regarding the raw materials used.




The text that currently reads:


‘Article 4
Method of production
“Robiola di Roccaverano” is made from raw whole milk sourced exclusively from the production area from goats of the Roccaverano and Camosciata Alpina breeds and their crosses, ewes of the Pecora delle Langhe breed and cows of the Piemontese and Bruna Alpina breeds and their crosses in the following proportions: using either raw whole goats’ milk exclusively or a blend of goats’ milk with up to 50 % raw whole cows’ and/or ewes’ milk, from successive milkings carried out within a period of between 24 and 48 hours. The percentages of the different types of milk used to make the cheese must be indicated on the label. The sheep and goats are fed by grazing between 1 March and 30 November and with green and/or dried fodder and fresh and processed cereal grain, legumes and oleaginous plants.
Parcels of meadow-pasture, grassland and woodland must be entered in a register held by the control body. The cows are fed by grazing and with green and/or dried fodder and fresh and processed cereal grain, legumes and oleaginous plants. More than 80 % of the feed of all the animals must come from the production area. The use of maize silage and green silage is prohibited. The feed must not contain any GMOs. It is prohibited to use milk from livestock farms without grazing land.’


has been amended to read:


‘Article 4
Method of production
“Robiola di Roccaverano” / “Roccaverano” is made from raw milk sourced exclusively from the production area from goats of the Roccaverano and Camosciata Alpina breeds and their cross-breeds, from successive milkings carried out within a period of between 24 and 48 hours. The goats are fed by grazing between 1 March and 30 November and with green and/or dried fodder and fresh and processed cereal grain, legumes and oleaginous plants. Parcels of meadow-pasture, grassland and woodland must be entered in a register held by the control body. More than 80 % of the animals’ feed must come from the production area. The use of maize silage and green silage is prohibited. The feed must not contain any GMOs. It is prohibited to use milk from livestock farms without grazing land.’


Successive historical trends show the prevalence of semi-extensive goat farming in the area in question, with the significant and growing presence of indigenous breeds such as the Roccaverano goat. The change in the specification to pure goat’s milk recognises the reality of the situation.
Very little ewes’ milk and cows’ milk has been used in the production of ‘Robiola di Roccaverano’ / ‘Roccaverano’ for decades, even though the quantity of milk used and the number of cheeses produced have increased. Mixed milk production has reached almost zero. The reduction in the presence of cows, even considering both dairy and veal calf lines, and the extreme rarity of ewes in the ‘Robiola di Roccaverano’ / ‘Roccaverano’ area are such that there is no scope for significant mixed milk production.
This amendment also highlights the positive contribution of goat farming to the ecosystem: it helps to maintain a typical and fragile ‘livestock landscape’, and to protect against the risks of erosion and loss of biodiversity, by keeping pasture and grassland in good condition.
This highlights the gradual recovery of the rare Roccaverano goat breed, which, alongside Camosciata, is one of the two goat breeds recognised in the product specification.

Link







—


Amendment concerning Article 7 of the product specification and point 5 of the single document relating to the link. In particular, the amendment concerns the last paragraph of the part relating to the specificity of the geographical area. Aside from the change of name, the amendment adapts this point to the amendment concerning the raw material by removing the references to sheep and cows.




The text that currently reads:

‘… This mix of fodder plants, with its natural balance of carbohydrates, proteins and vitamins, provides high-quality feed for sheep, goats and cattle. The particular properties of the flora with their different scents and aromas are also found in the milk, which means that the fragrance of “Robiola di Roccaverano” cheese is unlike that of any other cheese.
The sheep and goats also graze on woodland, which as well as protecting the soil, also protects the animals from the excessive heat of summer.’

has been amended to read:

‘… This mix of fodder plants, with its natural balance of carbohydrates, proteins and vitamins, provides high-quality feed for goats. The particular properties of the flora with their different scents and aromas are also found in the milk, which means that the fragrance of “Robiola di Roccaverano” / “Roccaverano” cheese is unlike that of any other cheese.
The goats also graze on woodland, which as well as protecting the soil, also protects the animals from the excessive heat of summer.’


Labelling







—


Amendment to Article 8 of the product specification and point 3.7 of the single document. The amendment changes the point on labelling by adapting it to the change in the name and the change in the raw materials used.




The text that currently reads:






 



Product specification

‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo in the form of a stylised “R”. The brown, stylised uppercase “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the words “ROBIOLA DI ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background. Underneath the logo is the code number identifying the production holding and the label’s serial number, on an ochre background for “Robiola di Roccaverano” produced exclusively from goats’ milk and on a white background for that produced from a blend of milks. The percentages of the different types of milk used must be marked on the label. It is only after this seal has been affixed that the product may be placed on the market with the “Robiola di Roccaverano” Protected Designation of Origin.
All cheeses must be marketed whole, packed and bearing a seal. If “Robiola di Roccaverano” cheese is transferred unpackaged to maturers and/or ripeners, operating within the production area in order to continue maturing, it must be accompanied by a document showing:






(a)


the number of cheeses produced from goat’s milk and/or the number of cheeses produced from mixed milk;










(b)


the words “Robiola di Roccaverano”;










(c)


the number of the respective EU logos and their serial numbers.’














 



Single Document


‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo in the form of a stylised “R”. The brown, stylised uppercase “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the words “ROBIOLA DI ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background. Underneath the logo is the code number identifying the production holding and the label’s serial number, on an ochre background for “Robiola di Roccaverano” produced exclusively from goats’ milk and on a white background for that produced from a blend of milks. The percentages of the different types of milk used must be marked on the label. All cheeses must be marketed whole, packed and bearing a seal.’










has been amended to read:






 



Product specification & Single Document


‘On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo. Underneath the logo is the code number identifying the production holding and the label’s serial number on an ochre background. It is only after this seal has been affixed that the product may be placed on the market either with the “Robiola di Roccaverano” or with the “Roccaverano” Protected Designation of Origin. The label must bear the name, business name and address of the maturer/packager; it is also forbidden to add any description that is not expressly provided for; references to names, business names or brand names may be used provided these have no laudatory purport and are not misleading to the consumer. Other truthful and verifiable references that are permitted under current legislation may also be used, provided that they do not conflict with the purposes and content of this product specification.
All cheeses must be marketed whole, packed and bearing a seal. If “Robiola di Roccaverano” / “Roccaverano” cheese is transferred unpackaged to maturers and/or ripeners, operating within the production area in order to continue maturing, it must be accompanied by a document showing: the words “Robiola di Roccaverano” or “Roccaverano”, the number of cheeses produced, the number of the respective EU logos and their serial numbers.
The PDO logo consists of a stylised “R”: the brown, stylised “R” contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter “R” represents a “Robiola di Roccaverano” / “Roccaverano” cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the word “ROCCAVERANO” in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background.’










SINGLE DOCUMENT

‘Robiola di Roccaverano’ / ‘Roccaverano’


EU No: PDO-IT-0024-AM03 – 11.4.2022


PDO (X) PGI ( )

1.   Name(s)

‘Robiola di Roccaverano’ / ‘Roccaverano’
2.   Member State or third country

Italy
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

‘Robiola di Roccaverano’ / ‘Roccaverano’ is a cheese made throughout the year from fresh curd that is then ripened or matured.
‘Robiola di Roccaverano’ / ‘Roccaverano’ PDO is cylindrical in shape with straight faces with slightly bevelled edges and a slightly convex lateral surface. The faces are between 10 and 14 cm in diameter and the lateral surface is 2,5 to 4 cm in height. Each cheese weighs between 250 and 400 grams. These parameters apply at the end of the minimum maturation period.
The reference criteria for ‘Robiola di Roccaverano’ / ‘Roccaverano’ as regards fat, protein substances and ash are as follows:






 


Fat: minimum 40 % of dry matter










 


Protein substances: minimum 34 % of dry matter










 


Ash: minimum 3 % of dry matter.




The organoleptic properties of ‘Robiola di Roccaverano’ / ‘Roccaverano’ cheese vary according to the degree of ripening:

prodotto fresco (fresh cheese) ripened between 4 and 10 days: rind: this may be present in the form of a light natural bloom of mould or may be absent; external appearance: milky white or straw-yellow; paste: milky white; structure: creamy, soft; taste and flavour: delicate, rich and/or slightly sour;

prodotto affinato (mature cheese) ripened for 11 days or more: rind: in the form of a natural bloom of mould; external appearance: milky white or straw-yellow or slightly reddish; paste: milky white; structure: soft, slightly more compact as maturing progresses, the flavoursome part next to the rind may be creamy.
The aromas and tastes of ‘Robiola di Roccaverano’ / ‘Roccaverano’ intensify as the cheese is matured up to the point of pungency.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

3.3.1.   Raw materials (for processed products only)

‘Robiola di Roccaverano’ / ‘Roccaverano’ is made from raw milk sourced exclusively from the production area from goats of the Roccaverano and Camosciata Alpina breeds and their cross-breeds, from successive milkings carried out within a period of between 24 and 48 hours.
3.3.2.   Feed (for products of animal origin only)

The goats are fed by grazing between 1 March and 30 November and with green and/or dried fodder and fresh and processed cereal grain, legumes and oleaginous plants. Parcels of meadow-pasture, grassland and woodland must be entered in a register held by the control body. More than 80 % of the feed of all the animals must come from the production area. The use of maize silage and green silage is prohibited. The feed must not contain any GMOs. It is prohibited to use milk from livestock farms without grazing land.
3.4.   Specific steps in production that must take place in the identified geographical area

Holdings rearing the livestock whose milk is used to produce ‘Robiola di Roccaverano’ / ‘Roccaverano’ must be located within the defined geographical area.
The milk must be produced and the cheese processed and ripened within the defined geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The cheeses must be packed in the production area, since the cheese’s lack of a rind and its fresh and soft body expose it to the risk of dehydration, oxidation and deterioration of the fat content. In addition, because of its lack of a rind at the time of production, the cheese cannot be indelibly marked.
3.6.   Specific rules concerning labelling of the product the registered name refers to

On release for consumption, the packaging is sealed with an adhesive label bearing the PDO logo. Underneath the logo is the code number identifying the production holding and the label's serial number on an ochre background. It is only after this seal has been affixed that the product may be placed on the market either with the ‘Robiola di Roccaverano’ or with the ‘Roccaverano’ Protected Designation of Origin. The label must bear the name, business name and address of the maturer/packager; it is also forbidden to add any description that is not expressly provided for; references to names, business names or brand names may be used provided these have no laudatory purport and are not misleading to the consumer. Other truthful and verifiable references that are permitted under current legislation may also be used, provided that they do not conflict with the purposes and content of this product specification.
All cheeses must be marketed whole, packed and bearing a seal. If ‘Robiola di Roccaverano’ / ‘Roccaverano’ cheese is transferred unpackaged to maturers and/or ripeners, operating within the production area in order to continue maturing, it must be accompanied by a document showing: the words ‘Robiola di Roccaverano’ / ‘Roccaverano’, the number of cheeses produced, the number of the respective EU logos and their serial numbers.
The PDO logo consists of a stylised ‘R’: the brown, stylised uppercase ‘R’ contains the image of a tower with battlements, inspired by the historic tower in the Municipality of Roccaverano; the counter within the letter ‘R’ represents a ‘Robiola di Roccaverano’ / ‘Roccaverano’ cheese and the stem is decorated with a green and pale yellow/green design intended to represent the meadows and the typical, sinuous shape of the hills of the Langhe. This is enclosed within a dark green ring bearing the word ‘Roccaverano’ in white, uppercase lettering with a small, white stylised flower at bottom centre. The whole logo is printed on a white background.





4.   Concise definition of the geographical area

The geographical area includes the following municipalities within the province of Asti: Bubbio, Cessole, Loazzolo, Mombaldone, Monastero Bormida, Olmo Gentile, Roccaverano, San Giorgio Scarampi, Serole and Vesime; within the province of Alessandria: Cartosio, Castelletto d’Erro, Denice, Malvicino, Merana, Montechiaro d’Acqui, Pareto, Ponti and Spigno Monferrato.
5.   Link with the geographical area

5.1.   Specific features of the geographical area

The soil is clay with marl subsoil. In certain areas, compaction has produced colluvial soils in the form of a very deep clayey stratum with high water retention capacity, offering a very high level of fertility. The area has a typical continental climate characterised by extreme cold, significant snowfall and frequent cycles of freezing and thawing in winter and a rapid transition to high summer temperatures towards the end of June. There is little variation in the pattern of precipitation and the annual average rainfall is 300 mm, with very low points in the spring-summer period, liable to cause serious droughts. These soil and climate conditions favour the growth of typical forage plants on grassland and meadow-pasture. The meadows feature a wide range of plants, mainly grasses (around 75 %) and legumes (around 25 %), together with a many aromatic and medicinal plants. The main grasses are: ryegrass (Lolium spp.), cock’s-foot (Dactylis glomerata), fescue (Festuca spp.), meadow grass (Poa spp.), vernal grass, etc. The main legumes are: mountain clover (Trifolium montanum), bird’s-foot trefoil (Lotus corniculatus), milfoil (Achillea spp.), etc. Among the aromatic and scented grasses, in addition to vernal grass, are umbrelliferae, such as wild carrot (Daucus carota carota), creeping thistle (Cirsium arvense), sage (Salvia officinalis), great lavender (Lavandula latifolia), many varieties of thyme (Thymus spp.), common rue (Ruta graveolens), rose hip (Rosa canina canina), etc. This mix of fodder plants, with its natural balance of carbohydrates, proteins and vitamins, provides high-quality feed for goats. The goats also graze on woodland, which as well as protecting the soil, also protects the animals from the excessive heat of summer.
5.2.   Specificity of the product

‘Robiola di Roccaverano’ / ‘Roccaverano’ is a small, soft, rindless cheese. It is distinguished by its white paste, without holes. Its texture ranges from soft and creamy to compact and solid and it melts in the mouth, leaving a pleasant flavour and an aftertaste that ranges from green grass/medicinal plants to a more defined and pungent taste, reminiscent of toasted hazelnuts and the whiff of goat.
5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a given quality, the reputation or other characteristic of the product (for PGI)

The particular flavour and aroma of ‘Robiola di Roccaverano’ / ‘Roccaverano’ are the result of the high-quality raw milk from which it is produced. The quality of the milk can be attributed to the high quality of the animals’ feed.
The particular properties of the flora with their different scents and aromas are also found in the milk, which means that the fragrance of ‘Robiola di Roccaverano’ / ‘Roccaverano’ cheese is unlike that of any other cheese.
A manuscript written by the priest Pistone dating from 1899 recounts the history of the Parish of Roccaverano and the surrounding hamlets from 960 to 1860. Among the historic information of political relevance are economic data that highlight the importance of ‘Robiola di Roccaverano’ / ‘Roccaverano’, such as the fact that the Municipality of Roccaverano hosted five annual fairs. On these occasions, ‘excellent Robiole cheeses’ were sold for export. The manuscript refers specifically to export as by that time Robiola was well known not only in Italy but also in France. Clearly, even back then ‘Robiola’ was regarded as more than just an ordinary cheese, having characteristics that were different from other cheeses. ‘Robiola di Roccaverano’ / ‘Roccaverano’ can also be kept for up to six months in oil in glass jars or stored in straw.

Reference to publication of the product specification

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335
or alternatively:
by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.


(1)  OJ L 343, 14.12.2012, p. 1.