EN
C 156/38
Official Journal of the European Union
3.5.2023
Reasons Since the specification has hitherto not contained any rules on proof of origin, it is considered appropriate to include information on the traceability of the product in point 4.4 (Proof of origin) of the product specification.
This now contains provisions for ensuring traceability.
In addition, some text has also been moved from the original point 5(h) (Labelling) to point 4.4.
The further transport of the milk used from one approved alpine cheese dairy to another within the defined area is to be permitted in future since, given the current state of technology, this no longer affects quality and ensures the production of ‘Vorarlberger Alpkäse’ PDO.
This has become necessary owing to the increasing difficulty of finding staff given the enormous intensity of work and the associated uncertainty of maintaining alpine cheese production on our alps.
The quantity of milk transported must be documented.
3.
Geographical area
Point 5c of the product specification: ‘Areas comprising alps and alpine pastures in the Austrian province of Vorarlberg.
The officially recognised alpine farms are located at altitudes of between 1 000 m and 1 800 m above sea level and are operated only during the summer months in the context of alpine transhumance.’ and the additionally submitted map of Austria have been amended to read as follows:
4.3.
Geographical area
‘Vorarlberger Alpkäse’ is produced in the province of Vorarlberg at altitudes of between 1 000 m and 1 800 m above sea level.
The officially recognised alpine farms are operated only during the summer months in the context of alpine transhumance.’
Elevation map of the demarcated geographical area: Reasons The text has been reduced.
The requirement in the specification concerning officially recognised alpine farms is set out in point 4.5 (Method of production) (specifically point 4.5.1 (Raw material – milk)).
A new map of the demarcated geographical area has also been added.
The map now also contains information on the altitude above sea level.
This does not alter the demarcation of the geographical area.
4.
Method of production
The original text of point 5(e) (Method of production) of the product specification has been worded more precisely and divided into points 4.5.1 (Raw material – milk), 4.5.2 (Production) and 4.5.3 (Expertise – knowledge of production).
Point 5e of the product specification: ‘The silage-free raw milk suitable for the production of hard cheese obtained on the Alps from officially controlled cow herds, which is not thermised, pasteurised or sterilised by centrifugation, is processed on-site without transport or intermediate storage.
The milk obtained in the evening is immediately transferred into smaller containers (wooden milk pans or vats) to enable the cream to rise.
On the following day, cream (alpine butter) is manually skimmed off in order to achieve the desired fat content of the product.
This matured and skimmed milk is then mixed together with the whole milk obtained in the morning, lactic acid / bacteria cultures and alpine cheese rennets in alpine (copper) boilers.
The curds are removed manually using cheese cloths and without the use of machinery.
The curds are heated to 51,5 °C to 52,5 °C, pressed and regularly treated with brine for good rind formation.
Cheese production takes place solely during the summer grazing of the cattle (which are fed solely by being grazed on alpine pastures).
Given the short alpine grazing period (3-4 months), the product is available only seasonally and in limited quantities.
The addition of milk from valley farms in any form whatsoever is prohibited.
National rules are in place with regard to animal husbandry and health and farm and staff hygiene.
Quality assurance is provided by means of inspections and staff and hygiene training.’