EN
C 156/46
☒
5.
Official Journal of the European Union
3.5.2023
Amendments to the product specification of a registered PDO or PGI for which a single document (or equivalent) has not been published and which cannot be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.
Amendment(s) In the light of the experience gained in dealing with the practical aspects of the protected designation since it was established, the amendments to the product specification being sought are necessary with a view to providing a more detailed description of all the important production and marketing conditions, including the various stages of production, and ensuring the quality of ‘Vorarlberger Bergkäse’ PDO.
The former product specification, consisting of several separate documents and annexes, has been merged into a single document, revised and updated in order to provide a clearer description of the requirements, in particular regarding the production method and the proof of origin, thus helping to preserve the quality of ‘Vorarlberger Bergkäse’ PDO.
More specifically, these amendments concern:
1.
Description of product
The text under point 5(b) (Description) and the additions made to that point of the original product specification have been included under point 4.2 (Description).
That point has, in turn, been divided into points 4.2.1 (General) and 4.2.2 (Characteristics).
The original text has been made more specific and structured.
The FiDM content has been deleted.
The weight of the individual cheese rounds has been increased to 7-40 kg (instead of 8-35 kg) and the range of the height of the mould has been extended to 8-12 cm (previously 10-12 cm).
The minimum ripening period has been specified as being 3 months.
Point 5b of the product specification: ‘“Vorarlberger Bergkäse” is made from natural raw (cow’s) milk with approximately 50 % FiDM and has a smearripened to dried, brownish yellow to brown granular rind.
The rounds weigh between 8 kg and 35 kg and have a height of 10-12 cm.
The approximately pea-sized round holes are matt to shiny and evenly distributed.
The cheese is firm to malleable and ivory-coloured to light yellow.
The taste is spicy to sharp.
The raw material is milk from cows grazed on alpine pastures and in the valleys suitable for producing hard cheese, whereby no silo is used for feeding.
Only natural rennet is used.’ and the additions to point 5b ‘Strict compliance with the feeding rules (see annex), the small-scale alpine dairies, the careful manual ripening of and attention given to “Vorarlberger Bergkäse”, the traditional processing of silo-free and natural raw milk and the cheesemakers’ skills are without doubt the most significant distinguishing features.
Only holdings with purely extensive grassland management – without production of or feeding with silage – are authorised to supply milk.
Mixed farms (holdings which feed young cattle with silage) are not permitted to supply milk.
The milk is supplied at least once a day and processed directly at the dairy.
The fact that the cheese is produced on small-scale holdings ensures the maintenance of artisanal production and careful handling of the cheese.
It also results in the special quality and long shelf life of “Vorarlberger Bergkäse”.’ have been reworded as follows:
4.2.
Description
4.2.1.
General ‘Vorarlberger Bergkäse’ is a hard cheese made from silo-free, natural alpine or valley raw cow’s milk.
Farms which feed young cattle with silage (mixed farms) are not allowed to supply milk.
The cheese rounds weigh between 7 kg and 40 kg, have a height of 8-12 cm and are matured for at least 3 months.