EN
3.5.2023
Official Journal of the European Union
C 156/37
4.2.2 Properties The cheese has a dried, brownish yellow to brown granular rind and a firm to smooth texture.
It is ivory-coloured.
When sliced, the cheese reveals evenly but sparsely distributed, roughly pea-sized, matt to shiny round holes.
Generally the holes are round and pea-sized.
Its taste is mild and becomes sharp with increasing age.
Depending on the degree of ripeness, the characteristics described may be more or less pronounced, without affecting or altering the overall image of ‘Vorarlberger Alpkäse’.
‘Vorarlberger Alpkäse’ can be marketed in portions of different sizes.
Reasons The words ‘more than 45 % FiDM’ have been deleted without replacement because they are unnecessary in the light of existing legal requirements.
The wording, part of which comes from the specification and part of which has been added, has been made more precise in order to clarify and improve the completeness of the product description, thereby providing the inspection body with more precise and reliable product parameters with which to ensure the quality of the product.
The minimum maturity period has also been defined more precisely and has thus been clarified.
The market and sales situation, with the trend towards cheeses which have been ripened for longer, requires a greater tolerance in terms of the height of the mould and weight of individual cheese rounds.
The weight has therefore been increased to a maximum of 40 kg.
This change has no adverse effects or influence on the quality of ‘Vorarlberger Alpkäse’.
2.
Proof of origin
The previous comments relating to the history of the product under point 5(d) (Proof of origin) of the original product specification, which were to be presented in this point at the time of recognition of the designation in question, have now been moved to point 4.6 (Link with the geographical area).
In their place, sector-specific provisions on ensuring traceability have been included under point 4.4 (Proof of origin) of the amended specification: ‘The applicant association keeps a register of producers in which each Sennalpe (alpine cabin) at which “Vorarlberger Alpkäse” is produced in the geographical area is listed, together with the name of the alp and the contact address The Sennalpe has to submit a specific application to the applicant association in order to be included in this register.
Further transport of the milk used from one approved alpine cheese dairy to another within the defined area is permitted.
In order to ensure traceability, the quantity of milk transported must be documented by means of a delivery note.
To ensure the traceability of “Vorarlberger Alpkäse” beyond supply chains, a casein mark is issued by the applicant association upon request.
This contains a serial number.
The casein mark to be used comprises the following text: “G.U.-VBG ALPKAESE XXXXXX” For each cheese round produced, the Sennalpe must affix the casein mark containing the serial number before the cheese is pressed and record it in the daily production report.
The daily production report also documents the date of production, the quantity of milk processed, the heating temperature and the number of cheeses produced that day.
Compliance with the maturation period can be traced through the production records/batch.
The cheese can also be matured and stored in regional ripening cellars at lower altitudes in the defined area.
When selling “Vorarlberger Alpkäse”, the Sennalpe must keep records allowing traceability (e.g. delivery notes/batches).’