ANNEX I

The specification for the protected designation of origin ‘Bleu d’Auvergne’ is amended as follows:

‘Method of production’

The following provisions are added to point 5 of the specification regarding the production method:

ANNEX II

SUMMARY

Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

‘BLEU D’AUVERGNE’

EC No: FR-PDO-0117-0107/29.3.2006

PDO (X) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State

Name:	Institut national de l’origine et de la qualité (INAO)
Address:	51, rue d’Anjou — F-75008 Paris
Tel.	(33) 153 89 80 00
Fax:	(33) 153 89 80 60
E-mail:	info@inao.gouv.fr

2.   Group

Name:	Syndicat interprofessionnel régional du Bleu d'Auvergne
Address:	Mairie — F-15400 Riom-ès-Montagnes
Tel.	(33) 471 78 11 98
Fax:	(33) 471 78 11 98
E-mail:	bleudauvergne@wanadoo.fr
Composition	Producers/processors (X) Other ( )

3.   Type of product

Class 1.3 —

Cheese

4.   Specification (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name

‘Bleu d’Auvergne’

4.2.   Description

Blue-veined cow’s milk cheese that is flat and cylindrical in shape with a natural mould rind. The large cheese weighs 2-3 kg and is approximately 20 cm in diameter. The small cheeses weigh 1 kg, 500 g or 350 g.

Fat content is at least 50 % and dry matter not less than 52 %.

4.3.   Geographical area

Central Massif Central comprising the following municipalities:

The Puy-de-Dôme department: all municipalities

The Cantal department: all municipalities

The Haute-Loire department: The district of Brioude: all municipalities

The Aveyron department: The cantons of Mur-de-Barrez and Sainte-Geneviève-sur-Argence: all municipalities

The Corrèze department: The cantons of Argentat, Beaulieu-sur-Dordogne, Bort-les-Orgues, Eygurande, Lapleau, la Roche-Canillac, Mercoeur, Meyssac, Neuvic, Saint-Privat, Ussel-Est and Ussel-Ouest: all municipalities

The Lot department:   The cantons of Bretenoux, Figeac-Est, Figeac-Ouest, Gramat, Lacapelle-Marival, Latronquière, Martel, Saint-Céré, Sousceyrac and Vayrac: all municipalities   The canton of Livernon: the municipalities of Assier, Issepts, Reyrevignes, Saint-Simon and Sonac   The canton of Souillac: the municipalities of Lacave, Mayrac, Meyronne, Pinsac et Saint-Sozy

The Lozère department: The cantons of Aumont-Aubrac, Fournels, Grandieu, Langogne, Le Malzieu, Nasbinals, Saint-Alban-sur-Limagnole, Saint-Amans-la-Lozère and Saint-Chély-d’Apcher: all municipalities

4.4.   Proof of origin

Every milk producer, processing plant and maturing plant fills in a ‘declaration of aptitude’ registered with the INAO which allows the INAO to identify all operators involved. All operators must keep at the INAO’s disposal their registers and any documents required for checking the origin, quality and production conditions of the milk and cheese.

As part of the checks carried out on the specified features of the designation of origin, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics.

4.5.   Method of production

The milk must be produced, and the cheese must be manufactured and matured in the geographical area.

Manufacture still involves the same processes as in the past: draining the curd, putting it into moulds, salting by hand, in two stages, using dry coarse salt and turning the cheese over several times, then pricking using long needles, as this airing of the cheese allows penicillium glaucum to develop. The cheese is then ripened in cellars for at least four weeks for the large cheeses and a minimum of two weeks for the small cheeses.

4.6.   Link

The origin of this cheese dates back to the beginning of the 19th century when it was made on the high volcanic land of the Massif Central. Its reputation extended rapidly as far as Paris where in 1879 the popular singer Francisque Bathol sang its praises. Bleu d’Auvergne was granted designation of origin status in March 1975 following the application made in 1972.

The area where Bleu d’Auvergne is made is unique, characterised by volcanic and granitic earth, rich in trace elements, with a harsh climate, all of which is conducive to a very specific type of flora, which contributes to the particular qualities of Bleu d’Auvergne whose unique flavour is brought out by using specific strains of penicillin, developed and produced in the Bleu d’Auvergne AOC area. The methods for draining the curd and for salting by hand give Bleu d’Auvergne a very fine marbling, uniformly spread throughout the cheese, which distinguishes it from other blue cheeses.

4.7.   Inspection body

Name:	Institut national de l’origine et de la qualité (INAO)
Address:	51, rue d'Anjou — F-75008 PARIS
Tel.	(33) 153 89 80 00
Fax:	(33) 153 89 80 60
E-mail:	info@inao.gouv.fr

The Institut national de l’origine et de la qualité is a public administrative body with legal personality and reports to the Ministry of Agriculture.

It is responsible for monitoring the production conditions for products with a designation of origin.

Name:	Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF)
Address:	59, boulevard Vincent Auriol — F-75703 PARIS Cedex 13
Tel.	(33) 144 87 17 17
Fax:	(33) 144 97 30 37
E-mail:	info@inao.gouv.fr

The DGCCRF is a department of the Ministry of the Economy, Industry and Employment.

4.8.   Labelling

The cheeses have to be wrapped in tin foil.

The product must bear the name of the designation of origin.