52001XC1023(01)

Publication of a request under Article 9 of Council Regulation (EEC) No 2081/92 to amend one or more parts of the specification of a name registered under Article 17 or Article 6 of that Regulation

(2001/C 296/03)

Publication confers the right to object within the meaning of Article 7 of the Regulation. Any objections to this request must be forwarded via the competent authority of a Member State within six months of the publication date. The amendment is not a minor one and it must therefore be published under Article 6(2) of the Regulation.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR AMENDMENT OF A SPECIFICATION: ARTICLE 9

1. Registered name: Brocciu corse or Brocciu

2. Responsible department in the Member State Institut national des appellations d'origine 138, Avenue des Champs-Élysées F - 75008 Paris Tel. (33-1) 53 89 80 00 Fax (33-1) 42 25 57 97

3. Amendment(s) requested - Specification heading:

[square ] name

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description

[square ] geographical area

[square ] proof of origin

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method of production

[square ] link

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labelling

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national requirements

- Amendment(s):

Description:

"Brocciu corse" or "Brocciu" weighs between 250 grams and 3 kilograms (instead of 500 grams and 1500 grams), and the four types of moulds used contain 3 kg, 1 kg, 500 g and 250 g.

The "passu" type contains at least 35 grams of dry matter for 100 grams of cheese.

Method of production:

The following major features of the method of production of "Brocciu corse" or "Brocciu" are clarified as follows:

- from July 2006, only the Corsican breed of sheep and the Corsican breed of goats are to be authorised,

- the fresh whey derived from the rennet-based curdling of the milk is used two hours at most after it is obtained. During the heating process of the whey, whole fresh and raw milk is added in a proportion not exceeding 25 % of the volume of the whey (instead of 35 %) as well as drinking water in a proportion not exceeding 15 % (instead of an unlimited quantity); the use of milk and whey which is frozen, powdered or in any other preserved form is prohibited,

- the resulting mass obtained is placed manually and carefully in successive stages in truncated cone-shaped moulds of the appropriate size,

- "Brocciu corse" or "Brocciu" of the "passu" type is salted with dry salt and ripened for at least 21 days (instead of 15 days).

Labelling:

The label bears the name of the designation and the words "Appellation d'origine contrôlée" (registered designation of origin) or "AOC" in letters at least two-thirds the size of the largest shown on the label.

On fresh cheese the word "frais" (fresh) must appear. The indication of the date of manufacture is mandatory.

On ripened cheese the word "passu" (instead of "sec" or "passu") must appear.

National requirement:

for:"Decree of 10 June 1983",

read:"Decree on the 'Brocciu corse or Brocciu' registered designation of origin".

4. Date of receipt of the full application: 20 April 2001.