17.2.2018

EN

Official Journal of the European Union

C 62/9

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Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2018/C 62/06)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council  (2)

‘CABRALES’

EU No: PDO-ES-0081-AM01 — 20.10.2017

PDO ( X ) PGI ( ) TSG ( )

1.   Applicant group and legitimate interest

Consejo Regulador de la Denominación de Origen Protegida ‘CABRALES’ (Regulatory Board for the ‘CABRALES’ Protected Designation of Origin).

Ctra. General, s/n

33555 Carreña de Cabrales

ASTURIAS

ESPAÑA

Tel. +34 985845335

Email: dop@quesocabrales.org

Internet: http://www.quesocabrales.org/

The Regulatory Board is the operators' representative group, and is officially recognised for the purposes of managing the PDO in accordance with the rules in force (ORDER of 29 June 1990 ratifying the Regulation on the Designation of Origin ‘Cabrales’ and its Regulatory Board). Its powers for proposing amendments to the specification are defined in its purposes and functions.

2.   Member State or Third Country

Spain

3.   Heading in the product specification affected by the amendment

—	☐	Description of product
—	☐	Proof of origin
—	☐	Method of production
—	☐	Link
—	☒	Labelling
—	☒	Other: Inspection body

4.   Type of amendment(s)

—	☐	Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring no amendment to the published single document.
—	☐	Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 and requiring an amendment to the published single document.
—	☒	Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published.
—	☐	Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

1.    Section (G) ‘Inspection body’

Current text

New, amended text

Grounds

The definition of the inspection body has been amended in terms of its composition and powers. This is in response to the need to adjust the system of inspection in place, in order to perform the tasks delegated and to act in compliance with standard ISO/IEC 17065.

2.    Heading (H) ‘Labelling’

Current text

New, amended text

Grounds

This section has been amended with regard to the Regulatory Board's powers as an inspection body.

The amendment is considered minor as it does not relate to the product's essential characteristics, it does not alter the link, nor does it affect the geographical area or represent an increase in the restrictions on trade in the product or its raw materials, in accordance with Regulation (EU) No 1151/2012 (Article 53(2) of which refers to minor amendments).

SINGLE DOCUMENT

‘CABRALES’

EU No: PDO-ES-0081-AM01 — 20.10.2017

PDO ( X ) PGI ( )

1.   Name

‘Cabrales’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

3.2.   Description of product to which the name in (1) applies

Blue-veined cheese made from raw cow's milk, sheep's milk or goat's milk or a mixture of two or all three types of milk — which must always be whole — with a balanced composition in terms of fats and proteins.

Ripened in caves for at least two months counting from the production of the curd.

Characteristics of the ripened cheeses:

—	Shape: cylindrical with smooth sides.

—	Height: from 7 to 15 centimetres.

—	Weight and diameter: variable.

—	Rind: soft, thin, oily, grey with reddish-yellow areas.

—	Body: oily consistency, although with a varying degree of cohesion, depending on the cheese's level of fermentation. Compact, and without eyes. White in parts, with greenish-blue veins. Slightly piquant flavour, which is stronger in cheeses made from pure sheep's milk or goat's milk or a mixture.

—	Fat: no less than 45 % in dry matter.

—	Minimum moisture content of 30 %.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

(a)   Feed

The livestock is fed according to traditional practices, making direct use of the pastures and supplementing this with feed.

(b)   Raw materials

Raw cow's milk, sheep's milk or goat's milk from livestock farms located in the defined geographical area. Rennet exclusively of animal origin.

3.4.   Specific steps in production that must take place in the identified geographical area

Both the production of the milk and the processing and ripening of the cheese must take place in the defined geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Packaging must take place within the defined geographical area so as to guarantee certain optimal conditions for the quality of the product. This allows the cheesemakers themselves to preserve the authenticity of the product, and makes traceability checks easier.

3.6.   Specific rules concerning labelling of the product the registered name refers to

The commercial labels on the cheeses must bear the words ‘Denominación de Origen Protegida Cabrales’, as well as the EU logo for Protected Designations of Origin.

The cheeses must also carry a secondary label, each with its own serial number, codified according to the format of the cheese that it is certifying. These secondary labels must be approved, checked and supplied by the inspection body in such a way that they cannot be reused.

4.   Concise definition of the geographical area

The production area of the milk suitable for making ‘Cabrales’ cheese comprises the villages of Arangas, Arenas, Asiego, Berodia, Bulnes, Camarmeña, Canales, Carreña, Escobar, Inguanzo, La Molina, La Salce, Ortiguero, Pandiello, Puertas, Poo, Sotres and Tielve in the municipality of Cabrales, and Oceño, Cáraves and Rozagas in the municipality of Peñamellera Alta, all of which fall within the Picos de Europa area in the province of Asturias.

The cheese is also processed and ripened in the production area.

5.   Link with the geographical area

Specificity of the product

The specificity of Cabrales cheese, which makes it unique in relation to other cheeses, is determined by its organoleptic characteristics (rind and body).

Specificity of the area

This is reflected in the following natural and human factors:

1.   Natural factors

The Picos de Europa, situated in the south-eastern part of the province of Asturias and extending somewhat into Leon and Cantabria, are made up of mountainous massifs, which rise from the northern slopes of the Cantabrian Mountains, and vast pastures situated at altitudes above 800 metres.

2.   Human factors

Due to the isolation experienced by generations of inhabitants in this area, their economy is based on the exhaustive use and exploitation of the natural resources.

Firstly, the resources of the human settlements located in the Picos de Europa were traditionally based on the use of pastures in the summertime to feed a range of livestock, in general coming from the villages on the borders of the Picos. During the summer, the animals are free to roam the difficult pastures of the peña (the name given to the Picos de Europa by local residents). Every small village has its own fold, which is farmed communally, but is made up of various herds, each owned by a different resident. In the summer, they are transferred to a few residents who are responsible for looking after and managing the livestock, while the others remain in the village and focus on harvesting and haymaking.

Secondly, thanks to the specific expertise of the local producers and the fact that difficulties in communication meant that the points of consumption were so remote, the milk was turned into cheese by the herders themselves.

Causal link between the specific nature of the area and the production and characteristics of the product

(a)   Ripening caves

The existence of caves and caverns of different sizes and characteristics is due to karst formations and the peculiar dynamic between air and water found in the limestone mass of the Picos de Europa, which is one of the thickest in Europe.

The ripening caves are sometimes close to the fold or the herder's house, but the majority are far away, and access along the winding mountain paths is difficult. They are located at altitudes between 800 and 1 200 metres, and those at higher altitudes are considered to be of greater quality.

The conditions a cave must meet in order to be suitable for ripening ‘Cabrales’ are as follows: it must be deep, with a north-facing entry; it must have at least two openings to the outside (one for access and another for ventilation) to create a current of air inside known as a soplado; and it must have flowing water. This causes the air in the cave to move slightly and gives it very high humidity (over 90 %), while keeping the temperature between 6 °C and 10 °C.

In these conditions, the walls are covered with mould, principally Penicillium roqueforti, and the air currents or soplados loosen its spores, which fall on the cheese, germinate and enter the body of the cheese.

In order to ripen sufficiently, the cheeses must remain in the caves for two to five months on wooden shelves (talameras). During this time they are periodically turned and cleaned.

Once the ripening process had finished, the cheeses used to be wrapped in leaves of the Acer pseudoplatanus to make them easier to handle during marketing. Nowadays, for cheeses covered by the designation of origin, this practice has been replaced by the use of food wrapping paper with leaves printed onto it.

(b)   Reputation

There are accounts that attest to the reputation of ‘Cabrales’ cheese. For example, the writings of Jovellanos (18th century), Madoz's Diccionario Geográfico, edited in the early nineteenth century, and González Solís's Memorias Asturianas all state that ‘Cabrales’ cheeses were presented at the Agricultural Exhibition in Madrid in 1857, alongside other Asturian products.

In 1911, in their report on dairy farming in Santander, the Alvarado brothers began their journey in the region of Cabrales, climbing the Picos de Europa to ‘visit’ the caves of the herders who make the famous ‘Cabrales’ cheese.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://www.asturias.es/Asturias/descargas/PDF_TEMAS/Agricultura/Alimentaci%C3%B3n/Queso%20Cabrales%20(MODIFICADO).pdf

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(1)  OJ L 179, 19.6.2014, p. 17.

(2)  OJ L 343, 14.12.2012, p. 1.

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