EN
17.6.2022
Official Journal of the European Union
C 234/9
OTHER ACTS
EUROPEAN COMMISSION Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2022/C 234/07) The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).
The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.
SINGLE DOCUMENT
‘Roquefort’ EU No: PDO-FR-0131-AM05 – 18.2.2022 PDO (X) PGI ( ) 1.
Name(s) ‘Roquefort’
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 ‘Roquefort’ is a blue-veined cheese prepared and produced exclusively from raw, whole sheep’s milk in accordance with fair and traditional local practices.
Before it is pressed, the raw cheese, cultured with spores of Penicillium roqueforti, fermented and salted and with a moist rind, contains a minimum of 52 g of fat per 100 g of dry matter and a minimum of 55 g of fat per 100 g of ripened cheese.
It is cylindrical, with a diameter of 19-20 cm and a height of 8,5-11,5 cm, and weighs 2,5-3 kg.
The paste is smooth and compact, with even green-blue veins, a very distinctive aroma with a slight scent of mould, and a fine, robust taste.
The cheese is ripened and matured for at least 90 days from the date of its manufacture. 3.3.
Feed (for products of animal origin only) and raw materials (for processed products only) The milk used comes from flocks of dairy sheep of the Lacaune breed.
(1) OJ L 179, 19.6.2014, p. 17.