Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of the agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 174/13)

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

(Regulation (EU) No 1151/2012)

‘Crottin de Chavignol/Chavignol’

EU No: PDO-FR-0117-AM04 - 27.2.2023

PDO (x) PGI ( )

1.   Name of product

2.   Member State to which the geographical area belongs

France

3.   Member State authority communicating the standard amendment

Ministry of Agriculture and Food Sovereignty

4.   Description of the approved amendment(s)

1.   Description of product

The specification has been amended to add that the maximum dry matter content of the cheeses has been increased from 45 g to 48 g to take account of the seasonal variability in the dry matter content of the milk, as it has an impact on the dry matter content of the cheese. This variability is directly linked to the seasonality of goat milk production. The minimum dry matter content of the cheese has not been changed, but the maximum dry matter content has been raised to take account of the variability in the actual dry matter content of goat’s milk depending on when it is produced.

This amendment has been carried over to the single document (point 3.2 on the description of the product).

Point 3.2 (Description of the product) of the single document has also been amended by deleting the following sentences, which refer to the method of production rather than to the description of the product: ‘The curds are pre-drained on cloth. The minimum maturing period is 10 days from the moulding date.’

The amendment affects the single document.

2.   Proof of origin

This section of the specification has been supplemented to include record-keeping and document conservation obligations, as well as the reporting requirements needed for the purpose of identifying operators and monitoring new production conditions.

The provision on the check to be performed on the products specifies that the check is to be performed at the end of the minimum maturing period.

There have also been editorial amendments to the specification and redundant information has been deleted.

The amendment does not affect the single document.

3.   Method of production

Management of the herd:

A production condition relating to monitoring the health of the herd has been added (obligation to carry out coprological monitoring).

A minimum weight requirement of 32 kg has been set for the female kids prior to the first service. The arrangements for weighing by sampling have been specified.

Production conditions for bedding management have been added along with the following obligations:

—	to keep the straw dry;

—	to monitor the temperature of the bedding;

—	to adapt the quantity of straw to the frequency of mulching;

—	to adapt the frequency of mulching to the ventilation and ambient conditions of the livestock buildings;

—	not to leave male and female kids to roam free in the living area of the adult goats for more than 7 days after farrowing.

All of these new provisions make it possible to improve the animal welfare conditions and better monitor and control the health status of the bedding and herd, which is beneficial for the production of ‘Crottin de Chavignol’ or ‘Chavignol’ from raw milk. In fact, good bedding management in conjunction with knowing and monitoring the aeration and ambient conditions of the buildings is of crucial importance as it helps to ensure better monitoring of the health status of the herd and of any undesirable microbial flora in the milk used.

A provision relating to the labour allocated to rearing the herd has also been introduced. It aims to limit the number of goats per man-work unit (MWU). The number of goats per MWU has been limited to 160, with the possibility of a further 40 goats being added for every mechanisation tool used that allows to free up labour. This measure reinforces the link between the product and the geographical area, particularly in terms of the human factors, as it requires that sufficient labour be allocated to manage the herd. This enables adequate supervision of the animals, which has positive qualitative effects on the milk produced, which must be used in the raw form by the cheesemakers. This provision does not alter the link between the product and its geographical area; on the contrary, it reinforces it. In particular, it makes it possible to reduce the impact of inadequate animal supervision (due to insufficient labour being allocated) on the health status of the herd, and hence on the quality of the milk.

Diet of the goat herd:

The provision relating to the fodder conservation method has been deleted (permission to use sodium chloride and buffered propionic acid). This deletion allows the use of many other more effective and less aggressive molecules authorised under the general legislation.

The provision authorising the use of additives authorised for goat feed under the general legislation has been deleted. This provision is unnecessary since it is not more restrictive than the legislation in force.

Three provisions regulating the distribution of concentrates have been introduced:

—	The quantity of concentrates distributed per meal has been limited to 400 g;

—	The daily quantity of concentrates distributed on average to the goat herd may not exceed 1,4 kg per dairy goat;

—	The annual quantity of concentrates distributed to the goat herd per litre of milk produced must be on average less than or equal to 450 g per litre of milk produced.

The aim of these three provisions is to ensure that the feed for the dairy goats is balanced at all times, with the aim of improving the health status of the raw milk used to make the cheese. The quantity and nature of the supplementary feed, which consists of foodstuffs that are concentrated (rich in nitrogen and/or energy) and/or dehydrated, remain unchanged, representing a maximum of 50 % of the dry matter content in the goats’ daily feed.

A provision has been added to clarify the concept of ‘mixed holding’. As there is a ban on silage in the diet of the goat herd, the aim of this clarification is to avoid the accidental consumption of silage on holdings with other ruminants.

In the provision which specifies how wrapped fodder should be distributed, the word ‘ingested’ has been replaced by ‘distributed’. It is actually not possible to verify the quantities ingested. However, it is possible to verify the quantities distributed.

Milk used:

Two provisions relating to the milking stage have been added with a view to reinforcing the health status of the milk:

—	The obligation to introduce a filtration system for macroscopic particles in the milking circuit;

—	The obligation for the filter (if reusable) to be washed after every milking.

In addition, the provision on the maximum time until the milk is used has been modified to shorten the interval between the last milking and the renneting. Given that raw milk is susceptible to microbial deterioration, the intention in shortening this interval by 3 hours is to reinforce the health status of the milk and preserve the indigenous flora.

Manufacture:

The size of the mould has been changed. The lower diameter of the mould has been increased by 1 cm (from 5,5 to 6,5 cm). This amendment is the result of changes to the materials used for moulding. Block-moulds have replaced individual cheese strainers. The use of block-moulds equipped with a distributor makes moulding a more mechanical process.

The clarification on the surface salting methods to be used (saltcellar or by hand) has been deleted because it serves no purpose, as the salt cellar is not described in the specification.

The addition of the words ‘on cloth’ in the reference to the pre-drainage stage corrects an omission in the wording of the previous version of the specification. The clarification provided corresponds to current practices.

Maturing, packing:

The maturing methods for cheeses referred to as ‘repassé’ have been amended. The purpose of the amendment is to make it clear that this maturing may be carried out ‘individually or otherwise’ (clarification added). These cheeses are matured in a confined atmosphere which alters the maturing process by promoting anaerobic flora. They have traditionally been matured in hermetically sealed sandstone pots containing several cheeses. The sector has developed a method of maturing the individually wrapped cheeses which achieves the same result. The purpose of the amendment is to authorise this new method of maturing only for cheeses referred to as ‘repassé’.

In addition, the following editorial amendments have been made to the specification:

—	Deletion of transitional provisions on the due date;

—	Deletion of redundant and/or unnecessary information;

—	Moving/regrouping paragraphs or sentences within the same heading in order to make the provisions easier to read and more consistent;

—	Miscellaneous editorial amendments (e.g. replacing the term ‘PDO area’ with ‘geographical area’) and spelling corrections;

This amendment has also been carried over to the section of the single document concerning these matters (point 3.3).

The amendment affects the single document.

4.   Link

An introduction summarising the link has been added to the specification:

‘“Crottin de Chavignol” or “Chavignol” is a small cheese in a flat cylinder shape that is made exclusively from raw whole goat’s milk; it has a thin rind, with or without white or blue moulds. The know-how in managing the diet of the dairy goats, processing the milk and shaping the mould ensure that the quality of the native floras in the milk is preserved, thus resulting in the characteristics of the cheese.’

There have also been editorial amendments or spelling corrections to the specification, which do not entail a change to the link.

This amendment has also been carried over to the section of the single document concerning these matters (point 5).

The amendment affects the single document.

5.   Labelling

This section of the specification has been amended due to the deletion of the requirement to include the words ‘Protected Designation of Origin’, in view of the small size of the cheeses and the limited space available on the labels.

The labelling arrangements for cheeses sold by an intermediary have also been amended. It has been clarified that it is not compulsory for all cheeses to bear individual labels at the time of dispatch. This is in line with the specific conditions for the dispatch of cheeses in crates sold by an intermediary. When dispatched in crates, the cheeses are usually accompanied by individual labels. The labels are affixed to the cheeses at a later stage, at the point of sale to the consumer.

The labelling rule whereby it is not permitted to use the term ‘fermier’ [farm] for cheeses made from frozen curds has been moved from the section of the specification on the method of production.

There have also been editorial amendments to the specification.

This amendment has also been carried over to the section of the single document concerning these matters (point 3.6).

The amendment affects the single document.

6.   Other

The address of the responsible department has been updated in the specification.

The list of municipalities in the geographical area has been updated in the specification on the basis of the Official Geographical Code of 2020, without entailing any changes to the perimeter.

It has also been added that maps showing the geographical area can be viewed on the website of the National Institute of Origin and Quality.

The sentence on the obligation for the curds to be frozen, stored and thawed in the geographical area has been moved from the section of the specification on the method of production to the section providing the description of the geographical area.

This amendment has also been carried over to the section of the single document concerning these matters (point 4).

The name and contact details of the official inspection bodies have been updated in the specification. This amendment does not affect the single document.

The table listing the main points to be checked (national requirements) in the specification has been amended to correct a mistake: the area of grassland of at least 1 ha for every 24 goats corresponds to the area of the holding and therefore purchases of fodder should not be taken into consideration. This amendment does not affect the single document.

The amendment affects the single document.

SINGLE DOCUMENT

‘Crottin de Chavignol/Chavignol’

EU No: PDO-FR-0117-AM04 - 27.2.2023

PDO (x) PGI ( )

1.   Name(s)

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheeses

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

The cheese covered by the protected designation of origin ‘Crottin de Chavignol’ or ‘Chavignol’ is obtained by lactic coagulation of raw whole goat’s milk, with the addition of a small quantity of rennet. The cheese has a thin, ivory-coloured rind with or without white or blue moulds, and may at a later stage become darker, even brown, in the case of cheeses referred to as ‘repassé’: i.e. cheeses covered in a blue Penicillium and matured in a confined atmosphere which makes them soft. ‘Crottin de Chavignol’ or ‘Chavignol’ has the shape of a flat cylinder, very slightly curved at the periphery. The edges are rounded. The central diameter is greater than the top and bottom diameters.

‘Crottin de Chavignol’ or ‘Chavignol’ cheeses have the following analytical characteristics:

—	the total dry matter content is between 37 g and 48 g per cheese;

—	the fat content is at least 45 % of the dry matter content;

—	the weight upon leaving the business is between 60 g and 90 g.

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

Fodder represents at least 50 % of the dry matter in the daily ration and is made up of at least 70 % grass, hay or wrapped fodder.

Wrapped fodder is limited to at most 50 % of the dry matter in the fodder ingested daily. Ensilaged fodder is not permitted.

The fodder is produced entirely in the geographical area.

The feed supplementing the fodder, consisting of concentrated and/or dehydrated feed, must make up at most 50 % of the dry matter in the daily ration and must comprise incorporable raw materials determined in accordance with a positive list.

At least half of the supplementary feed must be produced in the geographical area.

Consequently, at least 75 % of the dry matter in the overall daily feed ration supplied to the dairy herds must be produced in the geographical area defined at point 4 below.

In addition, the minimum forage area actually used each year for feeding the goat herds must be 1 hectare for every 12 goats and must be located in the geographical area defined at point 4 below. The area of grassland on each farm must be at least 1 hectare for every 24 goats. In order to satisfy this requirement, it is nevertheless permitted to buy fodder originating from the geographical area. In that case, an equivalent area is determined on the basis of 4 tonnes of dry matter = 1 hectare of forage area. This equivalence is limited to half the annual consumption of the herd in question.

The milk used must come from herds comprising only goats of the Alpine breed.

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

The milk must be produced, the cheeses made and matured, and the curds frozen, stored and thawed in the geographical area defined at point 4 below.

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

In addition to the mandatory particulars required by the legislation on the labelling and presentation of foodstuffs, the label on each cheese or batch of cheeses covered by the designation of origin ‘Crottin de Chavignol’ or ‘Chavignol’ must include, in the same visual field:

—	the registered name of the designation of origin in characters at least two-thirds the size of the largest characters on the label;

—	the European Union’s AOP [PDO] symbol.

Irrespective of the regulatory terms applicable to all cheeses, the use of any other adjective or words accompanying the said designation is prohibited in labelling, advertising, invoices and commercial documents, with the exception of:

—	specific brand names or trademarks;

—	maturing terms.

Every cheese sold by an intermediary must be accompanied by an individual label.

The name ‘Crottin de Chavignol’ or ‘Chavignol’ followed by the words ‘Appellation d'origine protégée’ [protected designation of origin] must appear on the invoices and commercial documents.

It is not permitted to label ‘Crottin de Chavignol’ or ‘Chavignol’ cheese obtained from frozen curds with the word ‘fermier’ [farm] or any other indication suggesting farm origin.

4.   Concise definition of the geographical area

The milk must be produced, the cheeses made and matured, and the curds frozen, stored and thawed in the geographical area, the perimeter of which includes the territory of the following municipalities, based on the Official Geographical Code of 2020.

—   Cher:

Cantons of: Aix-d'Angillon, Baugy, La Chapelle-d'Angillon, Henrichemont, Léré, Levet, Mehun-sur-Yèvre, Nérondes, Saint-Doulchard, Saint-Martin-d'Auxigny, Sancergues, Sancerre, Vailly-sur-Sauldre: all municipalities,

and the following municipalities: Argent-sur-Sauldre, Aubigny-sur-Nère, Blancafort, Bourges, Bussy, Cerbois, Civray, Corquoy, Lantan, Lazenay, Limeux, Lunery, Mareuil-sur-Arnon, Morthomiers, Nançay, Neuvy-sur-Barangeon, Oizon, Osmery, Plou, Poisieux, Preuilly, Primelles, Quincy, Raymond, Saint-Denis-de-Palin, Saint-Florent-sur-Cher, Saint-Germain-des-Bois, Saint-Laurent, Serruelles, Le Subdray, Villeneuve-sur-Cher, Vouzeron.

—   Loiret:

Canton of Châtillon-sur-Loire: all municipalities,

and the following municipalities: Bonny-sur-Loire, Cerdon, Coullons, Faverelles, Ousson-sur-Loire, Poilly-lès-Gien, Saint-Brisson-sur-Loire, Saint-Martin-sur-Ocre, Thou.

—   Nièvre:

Cantons of: Cosne-Cours sur Loire Nord and Cosne-Cours sur Loire Sud: all municipalities,

and the following municipalities: Arquian, Bulcy, Donzy, Garchy, La Charité-sur-Loire, Mesves-sur-Loire, Narcy, Pouilly-sur-Loire, Raveau, Saint-Andelain, Saint-Laurent-l’Abbaye, Saint-Martin-sur-Nohain, Saint-Quentin-sur-Nohain, Suilly-la-Tour, Saint-Vérain, Tracy-sur-Loire, Varennes-lès-Narcy.

Maps of the geographical area can be consulted on the website of the National Institute of Origin and Quality (Institut national de l’origine et de la qualité – INAO).

5.   Link with the geographical area

‘Crottin de Chavignol’ or ‘Chavignol’ is a small cheese in a flat cylinder shape that is made exclusively from raw whole goat’s milk; it has a thin rind, with or without white or blue moulds. The know-how in managing the diet of the dairy goats, processing the milk and shaping the mould ensure that the quality of the native floras in the milk is preserved, thus resulting in the characteristics of the cheese.

The geographical area for ‘Crottin de Chavignol’ or ‘Chavignol’ is centred around the Pays-Fort sancerrois farming region and extends into the neighbouring regions: Champagne berrichonne, Coteaux de la Loire et Sologne, characterised by the presence of grassland on clayey and clayey-chalky soils, favourable to supplying fodder for the goats.

Historically this area was a poor farming region where farms growing mixed crops, fodder, vines and orchards and rearing small hardy ruminants developed subsistence goat production. On those farms, the women reared the goats and processed the milk into cheese. The practice of pre-draining was one of the means for berrichon women to free themselves from the constraints of moulding by deferring that task in order to best manage the many other domestic or professional priorities which they had on those mixed-crop and mixed-livestock farms.

The word ‘crottin’ is thought to have come from the berrichon word ‘crot’, which means hole and referred in particular to the river banks where the women came to do their washing. The clayey soil which bordered those ‘crots’ was used by the farmers for pottery, initially to make small oil lamps and then small cheese moulds.

Rearing goats and using their milk to make cheese have therefore constituted a supplementary resource for farmers in the geographical area since at least the 16th century. In the berrichon farming and wine-growing areas, those small cheeses were often intended as food for the workers and day labourers in the fields or vineyards. Depending on the season and whether or not the milk was plentiful, ‘Crottin de Chavignol’ or ‘Chavignol’ had or did not have white or blue moulds, or was even of the ‘repassé’ version in the middle of winter.

Today’s production methods stem from those used in the past. The cheese is obtained by predominantly lactic coagulation of raw whole goat’s milk, with the addition of a small quantity of rennet. During production, the curds must be pre-drained on cloth. The curds are then shaped in a truncated-cone mould of specified dimensions and turned at least once in the mould. Maturing takes at least 10 days at a controlled temperature and humidity. The confinement stage for making ‘repassé’ cheeses is in addition to the minimum maturing period.

‘Crottin de Chavignol’ or ‘Chavignol’ is a small cheese made from raw whole goat’s milk and has the shape of flat cylinder, very slightly curved at the central diameter. It has a thin rind, with or without white or blue moulds.

The ‘repassé’ version of the cheese is covered in a blue Penicillium and is soft.

The use of a truncated-cone mould of specified dimensions gives ‘Crottin de Chavignol’ or ‘Chavignol’ its characteristic shape, which is accentuated by turning the mould’s contents half way through draining. The shape of ‘Crottin de Chavignol’ or ‘Chavignol’ is also linked to a production process which includes pre-draining the curds.

The pre-draining stage, which gives the fresh cheese the moisture level expected upon removal from the mould, and its shape (weight/surface area ratio) influences the maturing floras in order to give ‘Crottin de Chavignol’ or ‘Chavignol’ its characteristics. The shape is also linked to the use of the mould whose local origin is recognised.

‘Crottin de Chavignol’ or ‘Chavignol’ is also characterised by the diversity of its appearance (thin rind, with or without white or blue moulds, and brown with blue moulds for the ‘repassé’ version).

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-10f7d543-ce73-49ef-b0ce-8eaa6576e2dc

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(1)  OJ L 179, 19.6.2014, p. 17.