23.9.2017

Official Journal of the European Union

C 317/2

Euro exchange rates (1)

22 September 2017

(2017/C 317/02)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,1961
JPY	Japanese yen	134,01
DKK	Danish krone	7,4407
GBP	Pound sterling	0,88155
SEK	Swedish krona	9,5358
CHF	Swiss franc	1,1588
ISK	Iceland króna
NOK	Norwegian krone	9,3193
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	26,046
HUF	Hungarian forint	309,73
PLN	Polish zloty	4,2672
RON	Romanian leu	4,5967
TRY	Turkish lira	4,1804
AUD	Australian dollar	1,5011
CAD	Canadian dollar	1,4675
HKD	Hong Kong dollar	9,3414
NZD	New Zealand dollar	1,6336
SGD	Singapore dollar	1,6093
KRW	South Korean won	1 352,78
ZAR	South African rand	15,8359
CNY	Chinese yuan renminbi	7,8805
HRK	Croatian kuna	7,4843
IDR	Indonesian rupiah	15 908,13
MYR	Malaysian ringgit	5,0117
PHP	Philippine peso	60,532
RUB	Russian rouble	68,8885
THB	Thai baht	39,579
BRL	Brazilian real	3,7459
MXN	Mexican peso	21,2905
INR	Indian rupee	77,5010

(1) Source: reference exchange rate published by the ECB.

23.9.2017

Official Journal of the European Union

C 317/3

Prior notification of a concentration

(Case M.8522 — Avantor/VWR)

(Text with EEA relevance)

(2017/C 317/03)

On 15 September 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).

This notification concerns the following undertakings:

—	Avantor, INC. (USA), controlled by Mew Mountain Capital LLC (USA),

—	VWR Corporation (USA).

Avantor acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of VWR.

The concentration is accomplished by way of purchase of shares.

The business activities of the undertakings concerned are:

— for Avantor: Avantor is a global supplier of ultra-high purity materials including laboratory chemicals for the life sciences and advanced technology sectors.

— for VWR: VWR is a global distributor of laboratory products and services. It distributes laboratory chemicals, reagents, consumables and scientific equipment and instruments, and offers both branded and private label products. VWR is also active in the manufacture of bioscience products and laboratory chemicals.

3.	On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.8522 — Avantor/VWR

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

E-mail:

COMP-MERGER-REGISTRY@ec.europa.eu

Fax

+32 22964301

Postal address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

23.9.2017

Official Journal of the European Union

C 317/5

Prior notification of a concentration

(Case: M.8555 — AES/Siemens/Fluence Energy/JV)

Candidate case for simplified procedure

(Text with EEA relevance)

(2017/C 317/04)

On 15 September 2017, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).

This notification concerns the following undertakings:

—	AES Corporation Inc. (United States),

—	Siemens AG (Germany),

—	Fluence Energy LLC (United States), controlled by AES Corporation Inc. and Siemens AG.

AES Corporation Inc. (‘AES’) and Siemens AG (‘Siemens’) acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of Fluence Energy LLC (‘Fluence Energy’).

The concentration is accomplished by way of purchase of shares in a newly created company constituting a joint venture.

The business activities of the undertakings concerned are:

— for AES: AES is a global power company,

— for Siemens: Siemens is active in a number of industrial areas,

— for Fluence Energy: The business activities of Fluence Energy will be in developing and marketing battery-based energy storage solutions.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.8555 — AES/Siemens/Fluence Energy/JV

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email:

COMP-MERGER-REGISTRY@ec.europa.eu

Fax:

+32 22964301

Postal address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2) OJ C 366, 14.12.2013, p. 5.

23.9.2017

Official Journal of the European Union

C 317/6

Publication of an amendment application pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

(2017/C 317/05)

This publication confers the right to oppose the application pursuant to Article 17(7) of Regulation (EC) No 110/2008 of the European Parliament and of the Council (1)

APPLICATION FOR THE AMENDMENT OF THE TECHNICAL FILE OF A GEOGRAPHICAL INDICATION

‘RON DE GUATEMALA’

EU No: PGI-GT-01827-AM01 — 30.8.2016

Language of amendment: Spanish

Intermediary

Name(s) of intermediary(ies): Mario Pomares Caballero

Full address(es) (street number and name, town/city and postal code, country):

Calle Canalejas 13 — Ático

03001 Alicante

ESPAÑA

Tel. +34 966083900

Email: mpomares@berenguer-pomares.com

Name of the geographical indication

‘RON DE GUATEMALA’

Specification heading affected by the amendment

Other — Method for obtaining the spirit drink

Amendment

Amendment to the product specification entailing an amendment to the main specifications

Explanation of the amendment

The amendment affects Section 7 of the technical file (‘Method used to obtain the spirit drink’), specifically point 7.6 (‘Ageing’).

We have simply removed some superfluous references and replaced them with a generic definition that is more appropriate.

Amended main specifications

Point 107 of the technical file has been amended as follows:

Previous wording: ‘Depending on the circumstances mentioned above, the rum may be aged in barrels previously used to store American whisky, cognac, sherry or other beverages for the purpose of extracting the aromas and flavours that have steeped into the wood. These rums are known as “seasoned rums”.’

New wording: ‘Depending on the circumstances mentioned above, the rum may be aged in barrels previously used to store wine or other distilled beverages for the purpose of extracting the aromas and flavours that have steeped into the wood. These rums are known as “seasoned rums”.’

As can be seen, the ageing requirements are not affected by this amendment. The superfluous reference to American whisky, cognac or sherry having previously been stored in the barrels used to age the rum has simply been removed seeing as this list was merely illustrative (it made this clear with the reference to ‘or other beverages’).

MAIN SPECIFICATIONS

‘RON DE GUATEMALA’

EU No: PGI-GT-01827-AM01 – 30.8.2016

1. Name

Ron de Guatemala

2. Category of spirit drink

Rum (Category 1 of Annex II to Regulation (EC) No 110/2008)

3. Description

An alcoholic drink made exclusively from raw materials obtained from sugar cane.

‘Ron de Guatemala’ comes in the following different varieties:

— Solera: rum from virgin sugar cane honey aged at altitude in white oak barrels.

— Solera Añejo: blend of rums from virgin sugar cane honeys aged at altitude in white oak barrels, obtained by blending soleras before bottling.

— Solera Reserva: blend of rums from virgin sugar cane honeys aged at altitude in white oak barrels seasoned by previous use for other products.

— Solera Gran Reserva: blend of rums from virgin sugar cane honeys aged at altitude in at least two types of white oak barrels seasoned by previous use for different products.

— Solera Gran Reserva Especial: blend of rums from virgin sugar cane honeys aged at altitude in at least three types of white oak barrels seasoned by previous use for different products.

4. Physical, chemical and organoleptic properties

The physical and chemical properties of ‘Ron de Guatemala’ must meet the following organic and chemical requirements:

Chemical requirements

Alcoholic strength: 37,5 % to 50 % vol.

Total sum of congeners (including acetaldehyde, acetic acid, ethyl acetate, higher alcohols) expressed in milligrams per 100 ml of anhydrous ethyl alcohol: more than or equal to 50.

Total acidity, expressed in milligrams of acetic acid per 100 ml of anhydrous ethyl alcohol: no more than 120.

Methanol, in milligrams per 100 ml of anhydrous ethyl alcohol: no more than 280.

Organoleptic requirements

Appearance: transparent and clean appearance, liquid consistency, dense body.

Colour: determined by age. Hues ranging from amber and gold to reddish.

Aroma: the primary aromas come from the raw material used, namely the virgin honey extracted from sugar cane. The secondary aromas, which develop during the alcoholic fermentation, are powerfully vinous due to the action of the yeast. The tertiary aromas unfold during the aging process.

Flavour: generous and smooth flavour ranging from sweet to dry.

5. Geographical area

The planting area of the sugar cane for the production of ‘Ron de Guatemala’ is located in the southern departments of Retalhuleu and Suchitepéquez, both bordering the Pacific Ocean. The ageing area is located in the city of Quetzaltenango, at over 2 300 metres above sea level.

6. Method for obtaining the spirit drink

The production of ‘Ron de Guatemala’ is a multi-stage process.

Planting the sugar cane: the sugar cane reaches physiological maturity at 12 months of age.

Harvest: the sugar cane is harvested through manual cutting and mechanical collecting, from the end of the rainy period in November until May.

Pressing at plants: once the sugar cane is cut, it is pressed in mills within a maximum of 36 hours. Producing the virgin sugar cane honey at processing plants involves several stages.

— Shredding: the sugars are released from the cane by using different shredding techniques to break up the cells.

— Pressing in mills: juice is extracted by repeatedly pressing the cane in mills.

— Producing the virgin sugar cane honey: the virgin sugar cane honey is obtained through a process of evaporation to remove the water and thus concentrate the sugar content.

— Purifying: the virgin sugar cane honey is purified by a process of liming, which works by flocculation and decantation.

Fermentation: the fermentation process is induced by adding yeast of the Saccharomyces cerevisiae strain to the juice. This strain of yeast is obtained from pineapple.

Distillation: the distillation process takes place in continuous column stills without extraction. The fermented must is heated by steam to a point at which the alcohol turns into alcohol vapour. After passing through condensers, it turns liquid again, thus producing raw rum.

Ageing: the alcoholic strength is brought down to the legal limit of 60 ° by adding water from nearby springs. The rum is then stored in barrels of American and European white oak which have previously held various types of wine or other distilled drinks. The barrels are kept in warehouses that are not hermetically closed.

The last stage involves the assembly. The different rums are blended together, water is added to lower the alcoholic strength, and the resulting blend is stored in wooden containers, which allows the rums to gain balance.

7. Geographical link

The specificity of ‘Ron de Guatemala’ lies in the combination of many factors stemming from the agro-ecological conditions of both the planting area of the sugar cane and the ageing area, as well as from the authentic character of the production process, which brings together nature, tradition, art and science.

The cultivation area of the sugar cane bears the typical characteristics of tropical climates, with an average annual temperature of 26 °C, average relative humidity of 78 % and average annual rainfall of 2 600 to 3 600 mm. This produces cane crops with high sugar levels, which are essential for obtaining highly concentrated and effervescent juice of the best possible quality for the production of rum.

The clay soils favour the retention of moisture and the concentration of sugars in the cane.

The ageing area is situated at altitudes of over 2 400 metres. It has a cold and dry climate with an average annual temperature of 14,79 °C.

The cold and the lower oxygen levels at altitude slow down the chemical ageing process, which allows the aromas and flavours to develop with greater intensity.

8. Requirements under domestic legislation

‘Ron de Guatemala’ is protected as a designation of origin in the Intellectual Property Registry of Guatemala and meets the requirements legally laid down in Guatemalan Technical Standard COGUANOR NGO 33011, the Law on Spirits, Alcoholic and Fermented Beverages, Decree No 536 of the Congress of the Republic of Guatemala, and the Implementing Order of the Law on Spirits and Alcoholic and Fermented Beverages.

9. Applicant

ASOCIACIÓN NACIONAL DE FABRICANTES DE ALCOHOLES Y LICORES (National Association of Manufacturers of Spirits and Liqueurs, ‘ANFAL’), with a registered office in the department of Guatemala, address Km. 16.5 Carretera Roosevelt, 4-81 zona 1 de Mixco, Guatemala.

10. Supervisory authority

LABORATORIO NACIONAL DE SALUD DE GUATEMALA (Guatemalan National Health Laboratory), tasked with verifying compliance with the Technical File on the Geographical Indication ‘Ron de Guatemala’ prior to the sale of the product concerned.

(1) OJ L 39, 13.2.2008, p. 16.

23.9.2017

Official Journal of the European Union

C 317/10

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2017/C 317/06)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘TRADITIONAL WELSH CAERPHILLY’/‘TRADITIONAL WELSH CAERFFILI’

EU No: PDO-GB-02090 — 16.11.2015

PDO ( ) PGI ( X )

1. Name(s)

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’

2. Member State or Third Country

United Kingdom

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

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a ‘Caerphilly’ styled hard cheese made in Wales from milk produced on Welsh Farms. The cheese can be made from pasteurised or raw cow’s milk and produced using either organic or non-organic cow’s milk. It is the only native cheese of Wales.

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is produced as a flat round shaped cheese with a uniform consistent creamy white texture. The outside of the cheese is smooth and intact and may have a slightly moulded coat, which historically was presented dusted with fine oatmeal or flour when sold. ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a fresh young cheese with a mild slightly ‘lemony’ taste and a fresh lingering after taste. This taste will develop on maturity to have a more pronounced, fuller, but still mild flavour. ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has a fresh cheese aroma and a smooth close and flaky texture which will contain individual and small variations, as with any artisanal product. The cheese is made to be eaten young from 10 days old or can be matured for up to 6 months.

Composition of ingredients for ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’

Milk 97,5 %

Salt 1-2 %

Rennet

Milk cultures 0,5 %

Fat content: 45 %-55 % of the dry matter

Dry Matter: Minimum 55 % for younger cheese (10 days old)

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is normally presented as a flat round cheese ranging from 2-4 kg in weight with a diameter of 20-25 cm and a depth 6-12 cm however miniature cheeses can also be made. The cheese is shaped by putting into moulds by hand. It is sold as a ‘naked’ cheese, meaning it is not cloth bound.

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

Cow’s milk (organic or non-organic, unpasteurised or pasteurised) produced from dairy farms anywhere in Wales

Salt

Rennet

Starter cultures containing strains such as Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diocetylactis.

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

The following production steps must take place in the designated geographical area:

—	Milk produced from Welsh dairy farms.

—	If appropriate, pasteurisation of milk.

—	Milk transferred into cheese vats, starter and rennet added and milk allowed to coagulate.

—	Coagulum cut to release the curds from the whey.

—	Curds and whey scalded.

—	Draining whey.

—	Texturing the curd.

—	Milling and moulding.

—

Pressing.

—	Brining (where dry salting is practiced the salt is added and mixed into the curd before moulding).

—	Storing and Maturation of the cheese.

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

—

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

—

4. Concise definition of the geographical area

The country of Wales

5. Link with the geographical area

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffilli’ has the reputation of being historically Wales’s only native cheese and its ‘mild lemony taste’ is a recognised term used by international cheese judges to describe this specific cheese.

The link between the geographical area and the product is due to the following 2 key factors which contribute to the unique flavour and characteristics of the product.

1)	Made from cows milk produced on Welsh farms which have been fed, a predominantly forage based diet.

2)	Specific knowledge and skill base of producers to produce ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffilli’. These skills have been developed and associated with Wales since the early 19th century and have remained largely unchanged for generations.

The soil and climate of the designated area underpins the reputation that Wales is one of the best countries in the world for growing grass. Wales has a natural capacity for grass growth and the long grass growing season is predominantly a factor of the maritime climate of Wales. It is this ability and propensity to grow grass that underpins and provides the foundation blocks for the evolvement and importance of the Welsh dairy industry and Welsh cheese making.

Rainfall is plentiful and well distributed with minimal summer soil water stress, and favourable temperatures from the warm south westerly variable winds of the Gulf Stream. Dairy farms, can achieve a grass growing season averaging 300 grass growing days (Down et al. 1981), with potential annual grass yields of over 18 t/dm/ha (Hopkins et al. 1995). This long growing season in the lowlands allows cows to naturally graze outside for up to 10 months of the year and when not out at grass, the cows are predominantly fed grass conserved from the same pastures. This ensures that milk from forage is maximised and helps to produce a consistent type of milk from which ‘Traditional Welsh Caerphilly’ is made.

Grass fed cows, as opposed to cows that are fed a more processed diet have been scientifically proven (‘Profiling Milk From Grass’ Teagasc, Science Foundation Ireland and the Dairy Research Trust) to produce milk richer in omega 3 fats, vitamin E, beta-carotene and CLA (a beneficial fatty acid named Conjugated Linoleic acid). This contributes to the flavour and characteristics of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’.

As Wales’s only native cheese, the history of cheese making in Wales is synonymous to the history of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffilli’ cheese making. During the 19th century dairy schools were established throughout Wales to educate cheese producers and to pass on the specific skills and knowledge required. Notes taken by student Mari Jones while attending a ‘Travelling’ Dairy School held in 1927 at Pencoed, Bridgend, show that the making of a traditional Caerphilly cheese was well established in many areas of South Wales.

The descriptions of the desired colour, texture, aroma and organoleptic properties of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ in the current specification are the same as those provided in documentation to these Welsh dairy students. These unique qualities of Caerphilly Cheese were formally incorporated in the 1960s version of the NACEPE (National Association of Creamery Proprietors and wholesale Dairymen (Incorporated) Scheme for Grading of Butter and Cheese. This scheme was introduced in 1941 but has since been disbanded.

Historically, although during the mid-19th Century the cheese was produced in Wales, predominantly (but not exclusively) in South Wales, it was the weekly market held in Caerphilly town which became renowned for selling quality cheese. This was primarily due to a Mr Edward Lewis who initiated a quality or grading system. All cheese found to be of good quality would be stamped with an official circular stamp, with the words ‘Caws Cymru’, ‘Caws Pur’, and ‘Genuine Caerphilly Cheese’. The stamp had a central logo depicting Caerphilly Castle. The making of Caerphilly was prohibited during the 1939-45 war time period (when cheese rationing only allowed long keeping cheeses such as cheddar to be made) but restrictions were lifted in 1953 when the making of Caerphilly cheese began again. In 1971 a Caerphilly cheese produced at Castle Dairies was made to celebrate Caerphilly Castle’s 700th birthday (Western Mail Saturday 16 January 1971).

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a unique artisan cheese made throughout Wales. The cheese is made to be eaten when young, from 10 days, but can be matured for a more pronounced fuller (but still mild) flavour. The matured cheese was an important commodity during the lean winter months before modern methods of storage were available. It is an un-bandaged ‘naked’ cheese, historically sold dusted with flour or oatmeal. Oatmeal traditionally being used as oats is a crop most suited to the wetter and colder climate of Wales.

Cheese making is both an art and a science that requires skill throughout the cheese making process. The skill base for making ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has been developed and associated with Wales since the early 19th century. Particular skills associated with the making of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ which contributes to its unique specificity of product are listed below:

—	Testing the firmness of the curd by hand. When the curd splits cleanly it is ready for cutting.

—

Cutting the curd into large cubes with a knife. In comparison, when producing a cheddar the curd would be cut into the size of rice grains. Cutting with a knife produces a ‘clean’ cut. Cheese makers are trained to cut the curd into large cubes which is essential for fat and moisture retention in the finished product and helps produce a moist soft velvety textured curd. The cheesemaker uses skill, judgement and is trained to identify the correct specific texture and ‘feel’ of the curd.

—

The scalding temperature for ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is lower than other hard cheeses which also helps retain the moisture content in the finished product. The high moisture content of Traditional Welsh Caerphilly (min 55 % dry matter) contributes to the unique characteristic of the cheese.

Throughout all stages of the cheese making process the cheese maker will carry out acidity checks to monitor acid development. The specific acidity range and moisture content achieved during the cheese making process contributes to the desired texture and flavour of ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’.

In contrast to other hard cheeses, Traditional Welsh Caerphilly’s specific acidity range, high moisture content, low scalding temperature and length of maturity are all factors that contribute to its ‘mild lemony’ taste and are factors governed by the skill base of the cheese maker during cheese production.

After the cheesemaker has recognised (by training) that the curd has reached the correct, moist soft velvety texture, the curd is broken into pieces the size of walnuts and packed by hand into the cheese moulds. ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ cheesemakers are trained to know how to traditionally press the cheese to produce the specific size and shape required. ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a relatively small cheese in comparison for example to a 20 kg cheddar. In contrast modern commercial creamery technology often uses vacuum rather than traditional pressing. The light initial pressure applied for ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ (1,5 bar), enables the shape of the cheese to be maintained without the loss of the cream. The skill of traditional pressing ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is a skill base in Wales that has been passed down through the generations.

There are two types of Caerphilly cheese made: ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ and Caerphilly cheese and there are significant differences between the two which are listed below.

Presentation:

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ is presented as a flat round cheese ranging from 2-4 kg with a diameter of 20-25 cm and a depth 6-12 cm. It is sold as a ‘naked’ cheese, i.e. not cloth bound. In contrast Caerphilly cheese is presented as a modern style ‘block’ cheese which is easy to prepack and is usually sold plastic wrapped.

Maturity:

‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ can be sold from 10 days but can be matured for up to 6 months and may have a slightly moulded coat. Caerphilly cheese which is the product predominantly produced by commercial creameries in the block form is sold and consumed as a young cheese and is not matured. As a young cheese it does not have a moulded coat. Matured ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has a fuller depth of flavour, in contrast, block Caerphilly has a less developed flavour.

3.	Characteristics: ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ has a ‘flaky’ texture. Caerphilly ‘block’ cheese tends to have a ‘crumbly’ rather than a ‘flaky’ texture. These terms are recognised terms used by international cheese judges.

A further comparison with ‘Traditional Welsh Caerphilly’/‘Traditional Welsh Caerffili’ can be made with Gorwydd Caerphilly which was originally produced in Wales but production has been moved to Somerset. It is therefore not made in Wales and neither is it made from Welsh Milk. In addition Gorwydd Caerphilly is made to be eaten at 2 months and is made only from unpasteurised milk and only by using traditional rennet.

Reference to publication of the specification

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

https://www.gov.uk/government/publications/protected-food-name-traditional-welsh-caerphilly-and-traditional-welsh-caerffili

(1) OJ L 343, 14.12.2012, p. 1.

		ISSN 1977-091X
Official Journal of the European Union		C 317

English edition	Information and Notices	Volume 60 23 September 2017

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2017/C 317/01	Non-opposition to a notified concentration (Case M.8297 — GE/Baker Hughes) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2017/C 317/02	Euro exchange rates	2

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2017/C 317/03	Prior notification of a concentration (Case M.8522 — Avantor/VWR) ( 1 )	3
2017/C 317/04	Prior notification of a concentration (Case: M.8555 — AES/Siemens/Fluence Energy/JV) — Candidate case for simplified procedure ( 1 )	5
	OTHER ACTS
	European Commission
2017/C 317/05	Publication of an amendment application pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89	6
2017/C 317/06	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	10