This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

‘Fontina’

EU No: PDO-IT-0008-AM01 - 23 October 2024

PDO (X) PGI ( )

1.   Name of product

‘Fontina’

2.   Member State to which the geographical area belongs

Italy

3.   Member State authority communicating the standard amendment

Ministry of Agriculture, Food Sovereignty and Forestry (MASAF), Promotion of Agri-Food Quality (PQA) 4

—

4.   Description of the approved amendment(s)

Explanation of why the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012

The amendments are standard ones within the meaning of Article 53(2) of Regulation (EU) No 1151/2012 as they do not include a change in the name of the PDO or in the use of that name, do not risk voiding the link and do not entail further restrictions on the marketing of the product.

1.   Introduction

‘Fontina’ had a summary sheet, so the words ‘Summary Sheet’ have been replaced by ‘Single Document’.

This amendment does not affect the single document.

2.   Description of the product: Article 8 of the product specification and point 3.2 of the single document

Previous version:

‘(a):

diameter between 35 and 45 cm’

New version:

‘(a):

diameter between 30 and 45 cm’

Reason:

The diameter range has been amended because, with the previous limits, there were sometimes instances of non-compliance where cheeses had the correct weight and height but a diameter of less than the set minimum.

This amendment affects the single document.

3.   Description of the product: Article 8 of the product specification and point 3.2 of the single document

The following sentence has been deleted:

Reason:

This requirement was introduced in a historical period when there were high levels of butter and cream production. The situation has changed radically since then, as demonstrated by the findings of analyses carried out in recent years. Accordingly, this parameter is no longer a key element of the production process.

This amendment affects the single document.

4.   Proof of origin: Article 10 of the product specification

Previous version:

‘1.

The traceability features on the cheese wheels are as follows: the casein label, the “Consorzio Tutela Fontina” [Fontina Protection Association] identification stamp (with the abbreviation “CTF”) and the logo.

1.1.

The casein label features the cheese wheel’s alphanumeric identification code and is located on the heel of the cheese.

1.2.

The “Consorzio Tutela Fontina” identification stamp (with the abbreviation “CTF”) also includes the producer’s alphanumeric identification code. The stamps are rectangular in shape (10 x 7.5 cm) and are made of plastic. They are applied to one of the flat sides of the cheese during the pressing stage, after which they are removed. These stamps are provided by the CTF to all parties who operate in accordance with the product specification for “Fontina” PDO.

1.3.

After a check with a positive outcome by the control body, the logo is branded onto cheese wheels that have the characteristics referred to in Article 8 and have been ripened for at least 80 days with effect from the date of production.’

New version:

‘1.	The traceability features on the cheese wheels are as follows: the casein label, the “Consorzio Tutela Fontina” [Fontina Protection Association] identification stamp (with the abbreviation “CTF”) and the logo.

1.1.

The casein label features the cheese wheel’s alphanumeric identification code and is located on the heel of the cheese. For “alpeggio” [mountain pasture] products, use is made of green casein labels with an alphanumerical code beginning with the letter A. For other production sites, the casein labels are colourless and the alphanumeric code begins with any letter except A.

1.2.

The “Consorzio Tutela Fontina” identification stamp (with the abbreviation “CTF”) also includes the producer’s alphanumeric identification code. “Alpeggio” production sites are identified with stamps with a number lower than 600. The stamps are rectangular in shape (at least 10 x 7.5 cm) and are made of plastic. They are applied to one of the flat sides of the cheese during the pressing stage, after which they are removed. These stamps are provided by the CTF to all parties who operate in accordance with the product specification for “Fontina” PDO.

1.3.

The logo is branded onto cheese wheels that have the characteristics referred to in Article 8 and have been ripened for at least 80 days, counting from the start of the ripening period. The graphical characteristics of the logo are as follows: — “FONTINA”: word displayed as vector outline. — “ZONA DI PRODUZIONE REGIONE AUTONOMA VALLE D’AOSTA” [Production area Autonomous Region of Valle d’Aosta]:

font used: Univers 75 Black

—	“DOP” [PDO]: font used: Univers Black Extended

—	In the centre of the image is the outline of a stylised mountain above the word “Fontina”. Underneath is the abbreviation “DOP” inside an ellipse.

—	This logo must be used in positive against any background or surface that is sufficiently light in colour to allow the logo to remain entirely legible.

—	If printed or reproduced on grey, irregular or dark backgrounds, the logo must be used in negative.

—	For colour printing, the reference colour is Pantone 1535 CVC.’

IMAGE 1

Reason:

Provision has been made for different casein labels and different CTF identification stamps for ‘alpeggio’ products. Cheese wheels produced in mountain pasture areas will thus have green casein labels and CTF identification stamps with a number lower than 600.This arrangement will allow ‘alpeggio’ products to be clearly and unequivocally identified and facilitate their traceability along the entire production chain.

It has also been specified that the 80 days of ripening must been counted from the actual start of the ripening stage.

In addition, this article now includes the graphical characteristics of the logo, which were previously included in the now deleted Article 13 of the product specification.

This amendment does not affect the single document.

5.   Method of production: Article 3 of the product specification and point 3.3 of the single document

Previous version:

New version:

Reason:

This amendment makes it clear that crosses between the permitted breeds may be used. This amendment was necessary to avoid interpretations of the product specification.

Cattle resulting from crosses between cattle of the Valdostana breed are duly registered in the herdbook of the Valdostana breed approved by the Ministry of Agriculture, Food Sovereignty and Forestry.

This amendment affects the single document.

6.   Method of production: Article 4 of the product specification and point 3.3 of the single document

Product specification

Previous version:

New version:

‘1.	The diet of the cows referred to in Article 3 must comply with the following requirements: — forage:concentrate (F:C) ratio ≥ 67:33; — at least 60 % of the dry matter in the diet must be produced within the geographical area described in Article 2 of this product specification.’

Single document

Previous version:

New version:

‘The diet of the dairy cows must comply with the following requirements:

—	forage:concentrate (F:C) ratio ≥ 67:33;

—	at least 60 % of the dry matter in the diet must be produced within the geographical area defined in point 4.

Within the geographical area, which is entirely located in mountain territory, it is not technically practicable to obtain all of the feed necessary to give lactating cattle a correct and balanced diet (cereals and protein cattle-cake), meaning that provision has been made for the percentage of feed originating from the production area to be less than 100 %.

Having 60 % of the feed come from the geographical area ensures that the quality and characteristics of the product, which are essentially due to the geographical environment, are not compromised, since it is the dried fodder produced in the geographical area and the grass eaten in the grazing period that give the milk and thus the product the unique characteristics attributable to the area.

The composition of the compound feedingstuffs must be essentially cereals and protein cattle-cake. It is forbidden to use grass silage, fermented feed or other feed with characteristics that are not appropriate to “Fontina” production (e.g. extraction meal and protein meal of animal origin, animal and plant meal and oils, seeds, roots, vegetables, fruit, industrial by-products, nitrogen sources, antibiotics, hormones and/or stimulants, fermentation media, silica, chemically treated straw, fresh or dry bread).’

Reason:

Amendment to bring the product specification and single document into line with Regulations (EU) Nos 1151/2012 and 664/2014, which specify the percentage of the diet that must come from the defined geographical area and the proportion of it that may come from outside that area.

This amendment affects the single document.

7.   Production method: Article 4 of the product specification

Previous version:

‘3.

It is permitted to use the following feedingstuffs, within the limits of the quantities listed for each of them, expressed as a percentage of the total composition of the concentrate of which they are part: — superior-quality sunflower meal, i.e. with a protein content of more than 30 % and a fibre content of less than 28 % on a wet basis (no more than 10 %); — cakes of linseed, maize and certified organic soya (no more than 10 %; if paired with whole soya, the sum total must be less than 10 %); — maize gluten feed (no more than 10 %); — whole soya (no more than 5 %; if paired with certified organic soya cake, the sum total must be less than 10 %); — soya hulls (no more than 10 %); — beet pulp (no more than 10 %, provided that it is made from peeled pieces); — protein peas (no more than 10 %); — calcium carbonate (less than 2 %).

4.	Grass silage, fermented feed and the feedingstuffs listed below are prohibited:

CAKES

Cakes other than those referred to in point 2.

EXTRACTION MEAL AND PROTEIN MEAL OF ANIMAL ORIGIN

Extraction meal: peanut, rape, turnip rape, cotton, tomato, poppy, palm kernel, olive, almond, walnut.

Animal protein meal: fish, meat, blood, slaughter by-products.

ANIMAL AND PLANT MEAL AND OILS

Bone meal, bone fat, vegetable oils (except for vitamin preparations in an oily medium), olive pulp.

SEEDS

Cotton, vetch, fenugreek, lupin, rape, turnip rape, ricinus, beans, lentils, tomatoes, poppy, tobacco.

ROOTS, VEGETABLES AND FRUIT

Carob, manioc, tapioca, rutabaga, swede, potato, fresh beet and fresh by-products (leaves and tops), olives and by-products (pulp, residues), garden vegetables in general (cabbage, leeks, salad plants), turnips, fresh tomatoes and by-products (plants, peels), fresh or dried fruit of any origin or nature (apples, pears, peaches, grapes, citrus fruit).

INDUSTRIAL BY-PRODUCTS

Sugar and confectionary industry: sucrose, glucose, fermentation residues (marc, yeast), molasses (permitted as a binder in pellets at a level of less than 3 %).

Rice industry: rice and by-products (bran, bran of husked rice, middlings, husk, broken rice, green rice grain and rice embryo).

Wine, beer and distillation industry: marc, grape pips, lees, distillers’ grains.

All by-products of the food, slaughter and dairy industries are also prohibited.

NITROGEN SOURCES

Urea, ammonium salts, beet protein concentrate, distillers’ grains of all types.

OTHER

Antibiotics, hormones and/or stimulants, fermentation media, silica, chemically treated straw, fresh or dry bread.’

New version:

‘The permitted feedingstuffs are:

Forages

—	fresh forage or hay fodder from stable mixed meadows, ryegrass and lucerne;

—	straw from cereals such as wheat, barley, oats, rye and triticale.

—	Cereals and products derived therefrom:

—	maize, barley, wheat, oats, rye and triticale, in the form of grains, flour and the associated dried derived products.

Oil seeds and products derived therefrom:

—	soya, cotton, sunflower and linseed, in the form of extraction meals of the whole or husked seeds.

Products derived from the sugar industry:

—	dehydrated pulps;

—	molasses and/or products derived therefrom: only as binders and appetising substances up to a maximum of 5 % of the composition of the feed.

Legume seeds:

—	protein peas, broad beans, horse beans and carob (pulp).

Fats:

—	vegetable fats (saponified or hydrogenated).

Minerals:

—	mineral salts authorised by the legislation in force.

Additives:

—	vitamins, trace elements, amino acids, flavourings and anti-oxidants, having technological rather than nutritional functions and authorised by the legislation in force.

Miscellaneous:

—	inactive brewers’ yeast as a carrier in “premixes”.

—	whey from the holding, derived exclusively from the processing of the milk produced on the holding itself.

3.

Grass silage, fermented feed and the feedingstuffs listed below are prohibited: — rape, turnip rape, ricinus, vetch, lupin, beans and lentils; — potato, fresh beet and fresh by-products (leaves and tops), garden vegetables in general, turnips, fresh tomatoes and by-products (plants, peels), fresh or dried fruit of any origin or nature (apples, pears, peaches, grapes, citrus fruit); — brewers’ and distillers’ grains and other fresh agro-industrial by-products; — by-products of the dairy industry; — other: antibiotics, hormones and urea (as a nitrogen source).’

Reason:

The text has been simplified by removing the maximum percentages for some feedingstuffs. This amendment will allow for more flexibility in the composition of feed formulations, with the aim of better adapting the feed ration to the cattle’s needs in line with the characteristics of the holdings’ own forage and offsetting the increase in costs caused by the volatility of prices for some items.

It has also been clarified that additives may be used only for technological purposes and not for nutritional purposes.

The previous text has also been simplified and streamlined, since it included among the prohibited feedingstuffs some that have become obsolete and are no longer available on the market or items that are banned by binding legislation, such as the derived products and by-products of various sectors.

This amendment does not affect the single document.

8.   Method of production: Article 5 of the product specification and point 3.3 of the single document

Product specification and single document

Previous version:

New version:

Reason:

The word ‘only’ has been added to reiterate that the only enzymes allowed are indigenous ones selected and provided by the Consorzio.

This amendment affects the single document.

9.   Production method: Article 5 of the product specification

The reference to the coagulation temperature and duration has been removed.

The reference to the temperature of stirring off the fire has been removed.

The reference to the size to which the curds must be broken has been removed.

The reference to the minimum duration of the standing period before extraction of the cheese mass has been removed.

The drying stage has been made clearer.

Previous version:

‘1.	[...] The milk coagulates in copper or steel vats with the addition of calf rennet. The procedure must take place at a temperature between 34 °C and 36 °C and last at least 40 minutes.

2.	The curds must then be broken down to obtain curd grains of a size comparable to maize kernels.

3.	The next stage is stirring over a fire at a temperature between 46 °C and 48 °C.

4.	The stirring must be completed off the fire until such time as the cheesemaker decides that the curd grains have been sufficiently drained.

5.	After standing for a period of not less than 10 minutes, the cheese mass is extracted and wrapped in fabric cloths. The cheese mass must be placed in the typical concave heal moulds, which are then stacked and pressed.

6.	When the cheese is first turned, a casein label with the characteristics indicated in Article 10 must be applied. The casein label features the identification code of the cheese wheel and the logo identifying the product.

7.	Before the final pressing stage, the identification stamp must be applied in line with Article 10. The stamp features the producer number assigned by the Consorzio empowered by the Ministry of Agricultural Policy and Forestry.

8.	The pressing stage continues until the next stage of processing. During the pressing stage, the cheese wheels must be turned over so as to facilitate the draining of the cheese.

9.	Within 24 hours of pressing being completed, the cheeses may be salted for a maximum period of 12 hours by being placed in vats containing a salt water solution.’

New version:

‘1.

Before coagulation, the milk must not have been heated to a temperature above 36 °C. Only cultures of indigenous lactic acid bacteria (enzymes) – which are stored under the responsibility of the Consorzio Produttori e Tutela della DOP Fontina, which freely releases them to all “Fontina” PDO producers – may be added to the milk. The milk coagulates in copper or steel vats with the addition of calf rennet.

2.	The curds must then be broken down to obtain uniformly sized curd grains.

3.	The next stage is stirring over a fire at a temperature appropriate for semi-cooked cheeses.

4.	The stirring must be completed off the fire until such time as the cheesemaker decides that the curd grains have been sufficiently drained.

5.	After the optimal degree of draining is reached, the cheese mass is extracted and wrapped in fabric cloths. The cheese mass must be placed in the typical concave heal moulds, which are then stacked and pressed.

6.	When the cheese is first turned, a casein label with the characteristics indicated in Article 10 must be applied. The casein label features the identification code of the cheese wheel and the logo identifying the product.

7.	Before the final pressing stage, the identification stamp must be applied in line with Article 10. The stamp features the producer number assigned by the Consorzio empowered by the Ministry of Agriculture, Food Sovereignty and Forestry.

8.	The pressing stage continues until the next stage of processing. During the pressing stage, the cheese wheels must be turned over so as to facilitate the draining of the cheese.

9.	Within 24 hours of pressing being completed, the cheeses may be salted for a maximum period of 12 hours by being placed in vats containing a salt water solution.

10.	Before ripening begins, the cheese may undergo a drying period of at most 15 days. This period is not counted towards the ripening period (Article 6).’

Reason:

Some numerical limits for the temperature and duration of certain operations have been removed so as to simplify the obligations incumbent upon producers and needing to be checked by the control body. The reason for the removal is that, over the years, these operations never posed problems for ‘Fontina’ production.

On the other hand, the drying stage has been made clearer and it has been specified that it must not be counted towards the ripening period.

This amendment does not affect the single document.

10.   Production method: Article 7 of the product specification

Concerning ripening facilities

Previous version:

‘-	temperature of between 5 and 12 °C.’

New version:

‘-	temperature of between 4 and 12 °C.’

Reason:

Over the years, many instances of non-compliance have been observed linked to temperatures slightly below the minimum.

Given that such minor variations do not negatively affect the characteristics of the product, it was decided to slightly lower the minimum ripening temperature.

This amendment does not affect the single document.

11.   Labelling: Article 11 of the product specification

Previous version:

‘When the product is sold in portions, the label must feature:

—	the identifying logo of the PDO shown in Article 13;

—	the Community logo;

—	the wordings “Prodotto di montagna” and “Produit de montagne” [mountain product].’

New version:

2.

The packaging elements with graphics (paper and other labels, shrink wrap, screen prints, wrapping paper, etc.) used for the product marketed as whole wheels or in portions must feature: — the Community logo; — the wordings ‘Prodotto di montagna’ and ‘Produit de montagne’ [mountain product]; — the ‘Fontina’ PDO logo as described below.

The official logo, described in Article 10, attesting to compliance with the requirements granting the right to use the ‘Fontina’ PDO protected designation of origin, has been slightly modified so as to make it more legible even when it is printed in smaller sizes, incorporating all of the information present and, for the word ‘Fontina’, retaining the same font.

Image 2

For printing, use should be made of a colour that contrasts with the background, thus ensuring ease of legibility, while maintaining the proportions between the various elements.

For entire cheese wheels, packaging elements with graphics must not cover the ‘Fontina’ PDO logo branded onto the cheese.

(a)	The packaging elements with graphics placed on the flat side of cheese wheels must use the following logos as commercial identifiers and comply with the graphical parameters for reproduction: — ‘Fontina’ PDO: the classic green logo must appear on a white background.

Image 3

—	‘Fontina’ PDO with the word ‘alpeggio’ [mountain pasture]: the white logo must appear on a green background, while the red band and the wording must always have the colour and proportions indicated.

Image 4

—	‘Fontina’ PDO with the words ‘lunga stagionatura’ [long ripening]: the white logo must appear on a black background, while the gold-coloured band and the wording must always have the colour and proportions indicated.

Image 5

(b)

Given the small size of the packaging elements with graphics used for products packaged by authorised portioners, their labelling must use the following simplified logos as commercial identifiers, using a colour that contrasts with the background, thus ensuring ease of legibility, while maintaining the proportions between the various elements: — ‘Fontina’ PDO

Image 6

‘Fontina’ PDO with the word ‘alpeggio’

Image 7

‘Fontina’ PDO with the words ‘lunga stagionatura’

Image 8’

Reason:

It was decided to use clear and unique labels to identify the various types of ‘Fontina’, thus allowing consumers to immediately recognise the product.

This amendment affects the single document.

12.   Labelling: Article 8 of the product specification

The following has been added to Article 8 of the product specification:

‘The word “alpeggio” [mountain pasture] may be added for cheeses produced in mountain pasture areas using only milk milked in such areas;

The words “lunga stagionatura” [long ripening] may be added for cheeses that have been ripened for at least 180 days;’

Reason:

There was a desire to raise the profile of the long-ripened and mountain pasture products.

This amendment does not affect the single document.

13.   Other: Details of the control body have been added to the product specification

A specific article has been added.

The new article reads as follows:

This amendment does not affect the single document.

14.   Other: Packaging: Article 11 of the product specification and point 3.5 of the single document

The following has been added at the end of Article 11(1) of the product specification and to point 3.6 of the single document:

Reason:

This amendment stemmed from the need to provide consumers with portioned ‘Fontina’ PDO with its organoleptic characteristics preserved.

It has also been specified when the rind may be removed so as to better satisfy market demand.

This amendment affects the single document.

SINGLE DOCUMENT

‘Fontina’

EU No: PDO-IT-0008-AM01 - 23 October 2024

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Fontina’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Combined Nomenclature code

—	04 - DAIRY PRODUCE; BIRDS’ EGGS; NATURAL HONEY; EDIBLE PRODUCTS OF ANIMAL ORIGIN, NOT ELSEWHERE SPECIFIED OR INCLUDED 0406 - Cheese and curd

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

‘Fontina’ is a springy, smooth, melt-in-the-mouth cheese produced from whole, raw cow’s milk from Valdostana cattle whose diet is based on forage obtained in the area of origin. It must be ripened for at least 80 days. ‘Fontina’ may be marketed in whole wheels, in portions or sliced.

‘Fontina’ must have the following characteristics:

—	cylindrical, typically flattened shape, flat sides, originally concave heel that is not always noticeable after ripening;

—	size: diameter from 30 to 45 cm, height from 7 to 10 cm;

—	weight of the wheel: between 7,5 and 12 kg;

—	external appearance: thin, firm rind ranging from light to dark brown depending on maturation conditions and the duration of ripening, soft or semi-hard as the cheese becomes riper,

—	paste colour ranging from ivory white to straw yellow of varying intensity;

—	paste texture: springy and smooth, varying according to the period of production, with characteristic eyes throughout;

—	the cheese melts in the mouth and has a characteristic mild, delicate flavour that becomes stronger as the cheese ripens;

—	high content of live lactic cultures.

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

The diet of the dairy cows must comply with the following requirements:

—	forage:concentrate (F:C) ratio ≥ 67:33;

—	at least 60 % of the dry matter in the diet must be produced within the geographical area defined in point 4.

Within the geographical area, which is entirely located in mountain territory, it is not technically practicable to obtain all of the feed necessary to give lactating cattle a correct and balanced diet (cereals and protein cattle-cake), meaning that provision has been made for the percentage of feed originating from the production area to be less than 100 %.

Having 60 % of the feed come from the geographical area ensures that the quality and characteristics of the product, which are essentially due to the geographical environment, are not compromised, since it is the dried fodder produced in the geographical area and the grass eaten in the grazing period that give the milk and thus the product the unique characteristics attributable to the area.

The composition of the compound feedingstuffs must be essentially cereals and protein cattle-cake. It is forbidden to use grass silage, fermented feed or other feed with characteristics that are not appropriate to ‘Fontina’ production (e.g. extraction meal and protein meal of animal origin, animal and plant meal and oils, seeds, roots, vegetables, fruit, industrial by-products, nitrogen sources, antibiotics, hormones and/or stimulants, fermentation media, silica, chemically treated straw, fresh or dry bread).

1.	The milk that is processed to produce ‘Fontina’ must be produced in Valle d’Aosta and be:

—

raw;

—

whole;

—	from a single milking;

—	from cattle from the Valdostana breed (Pezzata Rossa, Pezzata Nera, Castana) and crosses between them.

Only cultures of indigenous lactic acid bacteria (enzymes) – which are stored under the responsibility of the Consorzio Produttori e Tutela della DOP Fontina, which freely releases them to all ‘Fontina’ PDO producers – may be added to the milk.

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

The following must take place in the identified geographical area: production and processing of the milk and ripening of the ‘Fontina’ PDO cheese.

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

‘Fontina’ may be marketed in whole wheels, in portions or sliced.

In the interests of consumer protection, in order to guarantee the authenticity of pre-packaged, portioned and sliced ‘Fontina’ PDO cheese when placed on the market, portioning and subsequent packaging must take place in the identified geographical area.

This is necessary because the markings that identify a whole cheese as ‘Fontina’ PDO are lost or are not visible on the portioned cheese, meaning that the origin of the pre-packaged product needs to be guaranteed.

‘Fontina’ has a moist rind and a level of moisture of the paste which are such that warehousing, storing and packaging are extremely delicate procedures to be carried out within a short timescale, maintaining the ideal environmental conditions (temperature and moisture) and paying particular attention to how workers handle the wheels. Rapidly carrying out the various stages makes it possible to minimise the risk of mould developing on the rind or inside the cheese itself. The development of mould, as well as discolouration of the rind as a result of the development of fungal mycelia, can easily undermine the integrity of the thin rind, thereby adversely affecting the properties of the cheese itself, leading to discolouration and a strong, unpleasant taste, characteristics that are not appreciated by consumers. In order to preserve the organoleptic characteristics of the product when marketed in portions, superficial cleaning of the rind is permitted at the time of packaging so as to remove any damp residue that may have formed during ripening. This operation must not hinder identification of the ‘Fontina’ PDO logo imprinted on the cheeses. The rind may be removed from the product marketed in slices or intended for other forms of processing.

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

The ‘Fontina’ logo, which is imprinted in ink on the wheels, is a circle in the centre of which is a stylised image of a mountain above the word ‘FONTINA’. Underneath this word is the abbreviation ‘D.O.P.’ [PDO] inside an ellipse, while the circumference of the circle features the words ‘ZONA DI PRODUZIONE - REGIONE AUTONOMA VALLE D’AOSTA’ [Production area - Autonomous Region of Valle d’Aosta].

(Image 1)

The packaging elements with graphics (paper and other labels, shrink wrap, screen prints, wrapping paper, etc.) used for the product marketed as whole wheels or in portions must feature:

—	the Community logo;

—	the wordings ‘Prodotto di montagna’ and ‘Produit de montagne’ [mountain product];

—	the ‘Fontina’ PDO logo.

The official logo attesting to compliance with the requirements granting the right to use the ‘Fontina’ PDO protected designation of origin has been slightly modified so as to make it more legible even when it is printed in smaller sizes, incorporating all of the information present and, for the word ‘Fontina’, retaining the same font.

(Image 2)

For printing, use should be made of a colour that contrasts with the background, thus ensuring ease of legibility, while maintaining the proportions between the various elements.

For entire cheese wheels, packaging elements with graphics must not cover the ‘Fontina’ PDO logo branded onto the cheese.

(a)	The packaging elements with graphics placed on the flat side of cheese wheels must use the following logos as commercial identifiers and comply with the graphical parameters for reproduction: — ‘Fontina’ PDO: the classic green logo must appear on a white background.

(Image 3)

—	‘Fontina’ PDO with the word ‘alpeggio’ [mountain pasture]: the white logo must appear on a green background, while the red band and the wording must always have the colour and proportions indicated.

(Image 4)

—	‘Fontina’ PDO with the words ‘lunga stagionatura’ [long ripening]: the white logo must appear on a black background, while the gold-coloured band and the wording must always have the colour and proportions indicated.

(Image 5)

(b)

Given the small size of the packaging elements with graphics used for products packaged by authorised portioners, their labelling must use the following simplified logos as commercial identifiers, using a colour that contrasts with the background, thus ensuring ease of legibility, while maintaining the proportions between the various elements: ‘Fontina’ PDO

(Image 6)

‘Fontina’ PDO with the word ‘alpeggio’

(Image 7)

‘Fontina’ PDO with the words ‘lunga stagionatura’

(Image 8)

4.   Concise definition of the geographical area

The production, ripening and portioning area for ‘Fontina’ cheese is the entire territory of the Valle d’Aosta region.

5.   Link with the geographical area

The geographical environment from which ‘Fontina’ originates and where it is produced is the unique mountain environment of the Valle d’Aosta, an Alpine valley with a specific climate, flora and fauna. An indigenous breed of cattle, the Valdostana, is reared in this region. This breed has three characteristic features: its muscular and compact morphology which allows it to move to mountain pastures and directly consume the available forage, its capacity to make the most of the local hay forage and the fact that it produces ideal milk for traditional cheese production. The indigenous Valdostana breed thus makes it possible for the grass – the mountain area’s abundant resource – to be transformed into an original cheese product. This interdependence is enhanced by the fact that the cattle all graze in mountainland in summer and in pastureland in autumn and spring, eating fresh grass that confers specific qualities to the raw material that are directly reflected in the characteristics of the cheese. The Valdostana breed and ‘Fontina’ cheese are a reflection of the environment that gave rise to them: the relationship between the three elements – environment, breed and cheese – is not hierarchical, but rather holistic. Indeed, the Valdostana breed and ‘Fontina’ are important guardians of the environment. The botanical composition of the pastures and meadows (which is the result of the dry summer climate of this Alpine valley) and the biochemical uniqueness of the milk obtained from the Valdostana breed are thus the basis for ‘Fontina’ as a designation of origin.

As regards human factors, in addition to the historic importance of the cheese in the local economy, it should be noted that the complex production and ripening operations for ‘Fontina’ are based on traditional, artisanal cheese-making techniques: the addition of lactic acid bacteria selected in the production area, the addition of calf rennet at the ideal temperature, the moulding of the wheels and dry salting are techniques that have been handed down over the centuries in the identified geographical area.

‘Fontina’ is a melt-in-the-mouth semi-cooked cheese that ranges in colour from ivory white to straw yellow of varying intensity.

Its characteristic mild and delicate flavour varies in line with a number of factors such as, in particular, whether the cattle feed on grass or dried fodder and the length of ripening.

Reference to publication of the product specification

https://www.politicheagricole.it/flex/files/1/0/c/D.92acd5c0c7d6b38f0830/Disciplinare__Fontina.pdf

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(1)   OJ L 179, 19.6.2014, p. 17.