EN
3.5.2023
Official Journal of the European Union
C 156/49
Map of the demarcated geographical area (shaded area):
’ Reasons The Walgau region has been added because it is adjacent to the demarcated area as described hitherto and is subject to the same geological, biological and cultural conditions meeting the criteria of the specification.
The remaining text has been reduced to the information necessary for the geographical area.
The typographical error ‘Laiblachtal’ has been corrected.
The correct name of the region is ‘Leiblachtal’.
In addition, the map of ‘Tyrol/Vorarlberg’ in the product specification has been replaced by a new map of the demarcated geographical area.
The new map is clearer and presents the area in more detail on the basis of the added shading.
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).
The processing method has also been defined more precisely.
In addition, the traditional production method has been described in more detail in point 4.5.3 (Expertise – knowledge of production).
Point 5e of the product specification reads as follows: ‘Vorarlberger Bergkäse’ is a typical traditional product.
An essential component of the production process is compliance with strict milk production criteria (quality guidelines for milk producers).
In particular: — only holdings with purely extensive grassland management – without production of or feeding with silage – are authorised to supply milk, or only milk from such farms may be used for the production of ‘Vorarlberger Bergkäse’. — The milk is delivered to the cheese dairy at least once a day and is directly processed there (no further transport from one dairy to another).
Actual production: — The raw milk supplied (not thermised, pasteurised or sterilised by centrifugation) is partially skimmed (to a fat content of approximately 3,3 %). — It is curdled with calf rennet and the farm’s own whey and lactic acid culture (for which the experience of the cheesemaker is crucial to the assessment and cultivation of this culture).
As a result of the use of whey cultures, ‘Vorarlberger Bergkäse’ is very different to other similar products.