Sole Article

The application for approval of an amendment, which is not minor, to the product specification, referred to in the first subparagraph of Article 10(1) of Commission Implementing Regulation (EU) No 668/2014, including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Huile d’olive de la Vallée des Baux-de-Provence’ (PDO) is contained in the Annex to this Decision.

In accordance with Article 51 of Regulation (EU) No 1151/2012, the publication of this Decision shall confer the right to oppose to the amendment referred to in the first paragraph of this Article within three months from the date of publication of this Decision in the Official Journal of the European Union.

ANNEX

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Huile d'olive de la Vallée des Baux-de-Provence’

EU No: PDO-FR-0050-AM01 – 16.8.2017

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Syndicat AOP Huile d'olive et Olives de la Vallée des Baux-de-Provence (SIOVB)

Vallon de la Fontaine

13520 Les Baux-de-Provence

FRANCE

Tel. +33 490543842

Fax +33 484253288

Email: contact@siovb.com

The Syndicat AOP Huile d'olive et Olives de la Vallée des Baux-de-Provence (SIOVB) is a professional association governed by the Labour Code. It comprises olive producers, olive canners and millers (approximately 1 100 operators). It has a legitimate interest in submitting the application.

2.   Member State or Third Country

France

3.   Heading in the product specification affected by the amendment(s)

—	☐	Name of product
—	☒	Description of product
—	☒	Geographical area
—	☒	Proof of origin
—	☒	Method of production
—	☒	Link
—	☒	Labelling
—	☒	Other: Inspections, national requirements.

4.   Type of amendment(s)

—	☒	Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
—	☐	Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Description of product

The description of the product has been amended and supplemented in the specification and Single Document (which replaces the previous summary sheet).

The initial wording of the specification and summary sheet was as follows:

In the specification only, this was supplemented by:

In the specification and the Single Document (point 3.2), this has now been replaced by the following:

The description of the product has been revised to take greater account of producers' expertise and practices. By better characterising the product, a distinction has been made between ‘Huile d'olive de la Vallée des Baux-de-Provence’ followed by the words ‘matured olives’ and ‘Huile d'olive de la Vallée des Baux-de-Provence’ not followed by the words ‘matured olives’. The initial registration, which included a relatively broad definition of the product, also covered olive oil produced from matured olives. However, it did not specify this as such. The reason for making this distinction is that the applicant group wishes to better characterise and define the product and would like to provide clear information to consumers. On the basis of tests which have been carried out since the PDO was recognised, analytical and sensory characteristics have been identified according to the maturity of the olives prior to processing. This more accurate description of the product is in keeping with the current development of the olive oil market. With consumers having developed an expert understanding of olive oil, this distinction responds to the needs of the market. Prior to 1950 or thereabouts, millers were required to store their olives for a few days during the season, prior to crushing them, on account of the extraction equipment in use at the time and the limited production capacity of mills. With the development of modern presses after 1950, this prior stage in which the olives matured became unnecessary. However, for some of their production, millers in the Baux-de-Provence valley maintained the practice of leaving olives to mature for a few days prior to pressing.

Specifically,

—	for olive oil produced without maturing the olives beforehand, the maximum free acidity content is 0,8 g/100 g. For oil extracted from matured olives, the maximum content is 1,5 g/100 g;

—	with a view to maintaining product quality as best as possible for consumers, the maximum peroxide value for both types of oil has been set at 16 milliequivalents of oxygen peroxide for each kilogramme of olive oil.

The aromatic characteristics of the oils have been differentiated and revised in the text replacing the initial description of the product. A distinction is no longer made between the taste and smell as all aromas can be both tasted and smelled. Furthermore, some aromas characterise olive oil made without maturing the olives beforehand, whilst other aromas characterise olive oil made from matured olives.

Experience gained conducting sensory analyses of the product over many years has allowed the description of the organoleptic profile of the oils to be amended. It is now known that aromas with a hint of butter, strawberry and prune are not amongst the most characteristic. They have therefore been removed.

For olive oil produced without maturing the olives beforehand, the reference to an almond aroma has been replaced by a ‘kernel’ aroma as this is more precise. The hazelnut aroma is in fact an aroma of fresh hazelnut. Likewise, the artichoke aroma is in fact an aroma of raw artichoke. Furthermore, the tomato aroma corresponds more precisely to a tomato leaf aroma. Apple remains a characteristic aroma of the product. Moreover, it was necessary to add the aroma of freshly cut grass. The presence of at least two of these aromas is what gives the product its specific nature. Moreover, the oil is not particularly smooth. The initial reference to the smoothness of the oil made without any distinction has therefore been removed from the description of the oil produced from olives not matured beforehand. However, this characterises oil made from ‘matured olives’. The technique used to make this oil gives it a special smoothness. Reference is therefore made to it in the description of the oil. As regards olive oil produced after maturing the olives beforehand: the initial reference to a chocolate aroma has been replaced by cocoa as this is more precise. It was also necessary to supplement the description with some very characteristic aromas, namely pickled olives, black olives, olive paste, mushroom, cooked artichoke, truffle and leavened bread. The presence of at least two of these aromas is what gives the product its specific nature. Moreover, by not allowing a musty, metallic or stewed pear aroma, defective oils are avoided.

The colour of the oil was not deemed to be characteristic. As the colour of product is not linked to its organoleptic characteristics, the reference to the green colour of the oil was removed.

Finally, the oils are also characterised by their respective levels of bitterness and spiciness. Reference to this has therefore been added to the specification:

—

olive oil produced from olives not matured beforehand has a moderate bitterness and spiciness which, in the description of the product, corresponds to a bitterness rating of less than or equal to 3 and a sharpness rating of between 1 and 3 on the International Olive Council's (IOC) organoleptic scale;

—	olive oil produced from olives matured beforehand has a sweetness to it which, in the description of the product, corresponds to a bitterness rating of less than or equal to 1 and a sharpness rating of less than or equal to 2 on the International Olive Council's (IOC) organoleptic scale.

The indication of the ‘virgin’ nature of the oil has been removed, since that quality relates to the analytical characteristics of the oil and the oil may belong either to the ‘virgin’ or ‘extra virgin’ category.

Geographical area

The definition of the geographical area for ‘Huile d'olive de la Vallée des Baux-de-Provence’ has been amended in the specification and Single Document (previously the ‘summary sheet’).

The initial wording of the specification and summary sheet was as follows:

This has been replaced by:

In the Single Document (point (4): ‘The geographical area is located in the following municipalities of the Bouches-du-Rhône department:

Municipalities included in their entirety: Les Baux-de-Provence, Maussane-les-Alpilles, Paradou;

Municipalities included in part: Arles, Aureille, Eygalières, Eyguières, Fontvieille, Lamanon, Mas-Blanc-des-Alpilles, Mouriès, Orgon, Saint-Etienne-du-Grès, Saint-Martin-de-Crau, Saint-Rémy-de-Provence, Sénas, Tarascon.’

And in the specification:

The boundaries of the geographical area have been extended to include parts of the municipalities already included in the geographical area and (partly) a new municipality located adjacent, namely Mas-Blanc-des-Alpilles. Additions have been made to all the municipalities of the geographical area with the exception of Les Baux-de-Provence municipality which was already included in its entirety in the geographical area. The parts of the municipalities added to the geographical area meet the same delimitation criteria concerning geology, soil, climate and flora as the rest of the Protected Designation of Origin. Furthermore, by changing the boundaries in this way, a new olive canner will be covered by the Protected Designation of Origin. The date these boundaries were approved (i.e. 20 June 2013) has been added following a decision by the INAO national agri-food products committee which is responsible for validating amendments to the geographical area at national level.

Reference has also been added to the fact that the olives come from olives harvested in parcels identified according to the method described below. The following has therefore been added to the specification:

This procedure enables inspection bodies to list all parcels able to produce the Protected Designation of Origin for a given year.

Furthermore, the following has been added to the specification and Single Document (previously the summary sheet):

Point 3.4 of the Single Document:

In the product specification:

No new mandatory stages to be carried out in the geographical area have been added. However, the information on the stages which must take place in the geographical area was not clearly set out in the previous summary sheet and specification.

Moreover, map references used to define the geographical area have been added solely to the specification. The following wording is used:

These are map references from the National Institute of Geographical and Forestry Information (IGN) which can be transferred to other data media, unlike the cadastral maps initially used.

In line with the national procedures in force, the INAO's National Committee for Dairy, Agri-Food and Forestry Origin Designations is responsible for taking a decision on applications before they are submitted to the European Commission. However, amendments are not effective until they have been registered at European level.

Proof of origin

The whole of the text which was initially included in this section of the specification and Single Document (formerly the summary sheet) has been deleted:

In the product specification:

In the summary sheet:

Owing to developments in national legislation, changes have been made to the section ‘Evidence that the product originates from the geographical area’ in the specification and summary sheet (point 4.4. ‘Proof of origin’), which previously only contained information on the ‘Link to the origin’. This section now only covers the provisions concerning what must be declared and registers which are kept for the purposes of product traceability and for monitoring production conditions in the specification.

Different paragraphs have therefore been added which replace the previous paragraphs on the history and reputation of the product. The new wording which has been proposed describes the documents introduced to enable the product which is covered by the Protected Designation of Origin to be monitored and checked, namely: the operator ID declaration, declaration of (full or partial) non-intent to produce the Protected Designation of Origin for a given year, crop register, handling registers for olives (raw material) and olive oils, annual olive harvest declaration, annual processing declaration (also called the ‘production declaration’) for olive oils, market entry declaration (also called the ‘statement’) for olive oils covered by the Protected Designation of Origin, annual stock declaration for olive oils covered by the Protected Designation of Origin.

The paragraph has been worded as follows:

A brief description of the product inspection system and the nature of the inspections is provided.

Method of production

—

The introductory sentence ‘the oil must be made from olives harvested in identified groves located in the delimited production area’ has been deleted from this section of the specification and Single Document (formerly the summary sheet) as the parcel identification procedure is explained under the ‘Geographical area’ section of the specification.

—

Varieties: The initial wording of the specification and summary sheet was as follows: ‘The oils may only come from a mixture of olives belonging to no less than two of the main varieties, namely salonenque, beruguette, grossane and verdale des Bouches-du-Rhône’. This has been replaced by: In the product specification: ‘The oils are produced using olives belonging to the varieties listed in the table below and in accordance with the rules on proportions contained therein. The varieties planted are measured for compliance on the basis of all parcels where the PDO is produced, other than in the case of pollinator varieties where proportions are measured on the basis of each parcel considered. Authorised varieties Rules on proportions (number of trees) Salonenque Aglandau (also called “Beruguette”) Grossane Verdale des Bouches-du-Rhône — Proportion on basis of all such varieties is greater than or equal to 80 % — Two varieties must be present. Picholine — Proportion of Picholine variety is less than or equal to 20 % Other local varieties — Proportion on basis of all other local varieties is less than or equal to 15 % Pollinator varieties — Proportion on basis of all pollinator varieties is less than or equal to 5 %’

—

In the Single Document, point 3.3: ‘“Huile d'olive de la Vallée des Baux-de-Provence” is produced from olives or oil from at least two of the following varieties: Salonenque, Aglandau, Grossane and Verdale des Bouches-du-Rhône. Together those varieties account for between 80 to 100 % of the varieties found in the parcels where the Protected Designation of Origin is produced. The Picholine variety and various other local varieties may be used to supplement this composition.’ The initial specification and summary sheet set out the composition of varieties contained in the oil but not at the identified groves producing the PDO. The composition of varieties found at the identified groves has therefore been added to the specification in the form of a table listing the proportions authorised for the different varieties. The concept of ‘main varieties’ which was initially mentioned has been deleted, since minimum and maximum percentages have been set for the different varieties. An analysis of the situation at the olive groves where the PDO is currently produced revealed that the minimum rate of 80 % was observed at the olive groves for the four varieties initially mentioned in the specification and summary sheet, namely Salonenque, Aglandau (‘Beruguette’), Grossane and Verdale des Bouches-du-Rhône. Likewise, as observed at the olive groves, a maximum proportion of 15 % has been set for ‘other local varieties’ and 20 % for the Picholine variety. Furthermore, in order to avoid any interpretations whilst checks are carried out, the specification also states how the varieties planted are checked for compliance with the set percentages.

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Planting density: planting density rules have now been added. The following has been added to the specification: ‘For all plantings taking place after 27 August 1997, each tree must have a minimum surface area of 24 m2 available to it. This area is obtained by multiplying the distance between the rows and space between the trees. Furthermore, the minimum distance between the trees must be at least 4 m.’ These rules correspond to usual local practice and guarantee optimal development of the trees. They apply to all trees planted after the date the Protected Designation of Origin was recognised nationally and ensure that future plantings comply with the recommended planting density rules.

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Pruning: The following has been added to the specification: ‘Olive trees are pruned at least once every two years.’ ‘Fructification’ pruning allows olive production to be controlled. Harvests are improved by successive pruning. Pruning is generally carried out once a year. As olive trees have a two-year growing cycle, it is recommended in the specification that the trees be pruned at least once every two years.

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Irrigation: The following has been added to the specification: ‘Olive trees may be irrigated during the growing cycle until the harvest date set each year for the Protected Designation of Origin.’ It was decided that irrigation should be restricted as from the date the harvest begins. The date is set each year for the Protected Designation of Origin and is in line with usual practice. This allows the trees to be irrigated when so required in the event of prolonged drought, thereby avoiding excessive water stress which would adversely affect the trees during the growing season and have a damaging effect on the quality of the fruit. However, to preserve the quality of the ripened fruit by preventing saturation, it is preferable for irrigation to stop once harvesting begins.

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Age when the trees start producing: The initial wording of the specification was as follows: ‘Only olive oils produced from trees of at least five years of age may benefit from the Protected Designation of Origin “Huile d'olive de la Vallée des Baux-de-Provence”.’ This has been replaced by: ‘Only olive oils produced from trees planted on the parcel for at least five years may benefit from the Protected Designation of Origin.’ In order to clarify the wording, it has been added that the age when trees covered by the Protected Designation of Origin start producing – set at 5 years – corresponds to five years from when the trees were ‘planted on the parcel’ identified under the Protected Designation of Origin.

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Yield: The maximum authorised yield has been increased to 10 tonnes per hectare from a maximum of 6 tonnes per hectare. The initial wording of the specification was as follows: ‘The yield per hectare may not exceed 6 tonnes of olives’. This has been replaced by: ‘Yield may not exceed 10 tonnes of olives per hectare of olive groves, irrespective of the intended use of the olives. Yield is calculated from all identified parcels on farms producing “Huile d'olive de la Vallée des Baux-de-Provence”, “Olives cassées de la Vallée des Baux-de-Provence” and “Olives noires de la Vallée des Baux-de-Provence”.’ Trees in recently-planted olive groves are now producing and reaching yields approaching 8 to 10 tonnes/ha. It is also no longer rare to find mixed-variety olive groves, and in such groves, trees display significant branch growth and produce substantial olive yields. The increased professionalism of producers and the redevelopment of parcels also contribute to yield optimisation. Moreover, the method for calculating yield has been added in such a way that all scope for interpretation is avoided. It is now stated that yield is calculated in terms of harvested production (and not the entire production of the tree, including olives which fall to the ground and which are not gathered up or covered by the PDO) irrespective of the intended use of the olives. The yield is calculated from all identified parcels on farms producing olives used for ‘Huile d'olive de la Vallée des Baux-de-Provence’, ‘Olives cassées de la Vallée des Baux-de-Provence’ and ‘Olives noires de la Vallée des Baux-de-Provence’.

—	Harvesting: Various provisions on harvesting have been added so that practice is better regulated and the quality of the harvested olives guaranteed;

—

The initial wording of: the specification was as follows: ‘The olives must be harvested directly from the tree or using taut nets during the harvest season once they have reached the correct stage of ripeness and on the condition that they are removed within three days of falling.’ of the summary sheet was as follows: ‘The olives must be harvested directly from the tree or using taut nets when they have reached the correct stage of ripeness’. This has been removed from the Single Document and replaced by the following wording in the specification: ‘The date the harvest begins is set each year by way of a decision issued by the INAO Director, based on a proposal justified by the group. The olives must be harvested directly from the tree or using nets. Permanent nets may not be used. Olives gathered from the ground may not be used and must be stored separately from olives which may be used to produce the Protected Designation of Origin.’ The decision was taken to introduce a rule concerning when the harvest for the Protected Designation of Origin may be started, ensuring olive growers guarantee olives which are sufficiently ripe. The harvest start date is proposed by the group which bases its decision on a sensory analysis of olive samples representative of the entire geographical area. Furthermore, the reference to the use of ‘taut nets during the harvest season […] on the condition that they [the olives] are removed within three days of falling’ has been replaced by a ban on the use of ‘permanent’ nets and olives that have fallen to the ground. The purpose of the ban is, above all, to prevent olives being used which have been gathered from the ground or which were left on the permanent nets from the previous harvest. Furthermore, the health of the olives is assessed at the mills where sorting criteria are also set. Olives which were left on the nets for too long are removed during the sorting process. The initial rule was difficult for inspectors to monitor and required operators to keep a number of documentary records. The new rule is considered to be more practical and easier to monitor.

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The initial wording of the specification was as follows: ‘Olives which may be used to produce olive oil bearing the Protected Designation of Origin “Huile d'olive de la Vallée des Baux-de-Provence” are stored in crates.’ This has been replaced by: ‘The olives are stored in crates or pallet boxes.’. It is also possible to harvest the olives in pallet boxes without damaging the quality of the raw material, in line with local practice. The requirement to use crates has been removed given that in the case of oil extracted from ‘matured olives’ some olives may undergo slight anaerobic fermentation prior to being pressed. It is therefore not a requirement for the olives be stored in airy containers.

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Time limit for delivering olives to the mill: The following has been added to the specification: ‘In line with local practice, the olives must be delivered to the mill no later than two days after they are harvested.’ A maximum time limit has been added for delivering olives to the mill after harvest. The limit has been set at two days in line with current efforts to produce oils of the finest quality.

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Oil production: — Time limit for using olives: The initial wording of the specification was as follows: ‘The time limit between harvesting and using the olives is seven days.’ This has been replaced by: ‘In order to bear the Protected Designation of Origin “Huile d'olive de la Vallée des Baux-de-Provence”, oils must be made from olives which were stored for less than three days between harvest and pressing. In order to bear the Protected Designation of Origin “Huile d'olive de la Vallée des Baux-de-Provence” followed by the words “matured olives”, olives must undergo intentional fermentation between harvest and pressing. The period of fermentation must last three or more days and no more than 10 days.’. As regards the maximum length of time olives may be stored at the mill prior to being used, it is necessary to make a distinction between the production methods for oils which are made from matured olives and those which are not. The time limits which have been set correspond to traditional local practice for producing characteristic, quality oils. — Health status of the olives used The initial wording of the specification was as follows: ‘The olives which are used must be healthy.’ The following has been added to the specification: ‘The total share of worm-infested or browned olives must be less than 10 % of the number of olives in each batch.’ This additional information allows the expected health of the olives needed to produce good quality oil to be evaluated objectively. — Extraction temperature: The initial wording of the specification and summary sheet was as follows: ‘The oil may only be extracted mechanically, without heating the olive paste above a temperature of 30 °C.’ This has been removed from the Single Document and replaced by the following wording in the specification: ‘The oil may only be extracted mechanically, without at any point in the extraction process or entire processing chain exceeding a temperature of 27 °C or, in the case of “Huile d'olive de la Vallée des Baux-de-Provence” followed by the words “matured olives” a temperature of 35 °C.’ Given the maturing of the olives which may be carried out prior to extraction, the temperature needs to be distinguished according to the chosen production method. In the case of ‘matured olives’, the olives naturally warm up slightly. This is why the maximum authorised temperature for such olives is 35 °C. Otherwise, for olives that are not matured beforehand, the maximum extraction temperature has been lowered from 30 °C to 27 °C to reflect developments in European legislation regarding the term ‘cold pressing’. It has now also been added that the temperature applies to all stages in the processing chain and not only to the olive paste. — Extraction processes: The initial wording of the specification and summary sheet was as follows: ‘Only washing, settling and decanting, centrifuging and filtering are permitted. Apart from water, adjuvants to facilitate oil extraction may not be used.’ This has been replaced by the following in the specification: ‘Only washing, stone removal, leaf stripping, stemming, crushing, kneading, settling and decanting, centrifuging and filtering are permitted. Apart from water, adjuvants to facilitate oil extraction may not be used.’ In the interest of clarity, producers wished to provide an exhaustive list of the different processes authorised in olive oil production. Stone removal, leaf stripping, stemming, crushing and kneading have therefore been added. — Composition of varieties contained in the oil: The initial wording of the specification and summary sheet was as follows: ‘The oil must be made from more than one variety of olive.’ This has been removed from the Single Document. It is still included in the specification, along with the following: ‘Oils are made from a mixture of olives or olive oils of the varieties listed under point 5.1, comprising no less than two of the following: Salonenque, Aglandau, Grossane and Verdale des Bouches-du-Rhône. Olives from pollinator varieties may be used.’ This rule clarifies the composition of varieties contained in the oil (at least two amongst the Salonenque, Aglandau, Grossane and Verdale des Bouches-du-Rhône varieties) and the way in which they are made (oils made from a mixture of olives or olive oils). Millers traditionally press the olives either as a mixture of varieties or variety-by-variety, subsequently mixing the single variety oils. This is done in order to ensure that the composition of varieties expected in ‘Huile d'olive de la Vallée des Baux-de-Provence’ is achieved. These production methods have no impact on the final characteristics of the product. Furthermore, the use of pollinator varieties is permitted, albeit only in very small quantities. The quantity is automatically limited by the maximum proportion allowed for trees of such varieties within a single parcel (5 %). Parcels are traditionally harvested in a single operation. Olives picked from trees belonging to pollinator varieties are incorporated into the overall quantity of olives delivered to mills to be made into oil covered by the Protected Designation of Origin. The amount of such olives is therefore very low.

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Oil storage conditions: The following has been added to the specification: ‘Unpackaged olives must be stored away from light and in a suitable place enabling the characteristics of the product to be preserved in accordance with its description’. A rule has been added on storage conditions for the oil aimed at preserving the quality of the product until it is marketed.

Link with the geographical area

The ‘link’ has been entirely re-written in the specification and Single Document (formerly the summary sheet). New text has been added which does not modify the content of the causal link between the specific characteristics of the geographical area and product initially described.

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The initial wording of: the summary sheet was as follows: ‘The Vallée des Baux-de-Provence geographical area of production is delineated to the north by the Alpilles canal and to the south by the Craponne canal’, the specification was as follows: ‘The Vallée des Baux-de-Provence geographical area of production is clearly defined to the north by the Alpilles canal and to the south by the Craponne canal’, This has been slightly amended and replaced with the following in the specification and Single Document: ‘The geographical area is part of the Alpilles mountain range, situated on colluvium found at its edges and at the northern edge of the Crau plain.’ This update follows a minor change to the boundaries of the geographical area as a result of which the Alpilles canal and Craponne canal no longer constitute the boundaries of the area. The following has also been added to supplement the description: ‘The Alpilles range (maximum altitude: 400 m) extends from west to east, spanning some 30 kilometres and comprises the most typical calcareous hills found in Provence, situated between the Rhône, Durance and Crau. The mountains form the most westerly secondary mountain range found in the Provence anticlines. The mountain range has eroded and has a picturesque relief formed of staggered rows. To the south, it comprises mostly limestone from the Cretaceous to the Jurassic periods.’ The initial wording of the specification was as follows: ‘Olive groves situated in the Vallée des Baux-de-Provence have become distinguished over the course of history by the construction of irrigation canals. Olive-growing has maintained a prized place amongst sectors in which irrigation has remained difficult, the crop not having been taken out of production as it has in other areas where it has disappeared in favour of fruit and vegetable crops.’ This has been deleted as it provides historical information which does not demonstrate a real link with the product's geographical origin.

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The initial wording of: the specification was as follows: ‘The Vallée des Baux-de-Provence region, as defined, is distinguished by its specific geological and climatic characteristics.’ the summary sheet was as follows: ‘It is distinguished by its specific geological and climatic characteristics’. Solely the specification was initially worded as follows: ‘The soil in this area of the hills is calcareous, lightly-coloured and stony, whilst being airy, very permeable, and with a high calorific value. The climate is Mediterranean, with hot, dry summers, relatively rainy autumns and springs and the characteristic presence of the Mistral (northern wind). The varieties which populate the Baux valley are particularly well-suited to the behaviour of the soil. Thanks to the Alpilles range, the Baux-de-Provence valley is far less exposed to wind and frost in spring and, in particular, fog which can inhibit flower set and encourage certain cryptogamic diseases.’ This has been amended and supplemented in order to explain the specific characteristics of the geographical area in greater detail. Part of the wording has been reused for the description of the ‘Causal link’. However, the part concerning the description of the climate, soil and varieties has been removed and replaced with the following (added to the Single Document and specification): ‘The climatic conditions in the geographical area are as follows: — Mediterranean climate; — Significant variation in temperature and rainfall patterns across seasons and years; — Rainfall characterised by storms of a brief but intense nature, occurring mainly in autumn and spring. Most of the rainfall – some 700 mm per year – occurs during a 50-day period; — A dry season, characterised by hot, dry summers, even summer heat waves, and with a frequent shortage of water, in particular in July; — Temperate winters, the coldest month being January; — Average temperatures of 13,6 °C, with 1 to 2 °C less on the northern slopes of the Alpilles and a risk of frost in spring; — Strong winds blowing for over 100 days per year, coming mostly from the north (Mistral) and the west (Tramontane); — Exceptional amount of sunshine, totalling more than 2 800 hours per year. The soil in the geographical area is characteristically stony (40 to 80 % stones) and constitutes limestone with a sandy-loamy or sandy-loamy-clay texture in the Alpilles mountains and on the colluvium found at its edges. The northern edge of the old Crau, still called “Crau d'Eyguières” has very stony red nitisols (30 to 60 cm of rounded siliceous stones at the surface), enriched on limestone colluvium produced from erosion of the southern slopes of the Alpilles. Olive groves in the Alpilles mountains have largely been established on stony limestone soil formed on piedmont plains, “grèze-litée” deposits and essentially thick colluvium which fills the valleys. The fine fraction generally has a sandy-loamy texture or, occasionally, a sandy-loamy-clay texture. The calcium content is, on average, between 20 and 30 %, sometimes reaching 40 %. The active calcium content rarely exceeds 8 %. The soil pH varies between 8 and 8,5.’ Furthermore, the following additional information regarding the specific climate, geology and vegetation of the geographical area have been added to the specification only: ‘The western area of the mountains is influenced by the Rhone valley, experiencing greater rainfall and milder temperatures less prone to frost in winter and spring. The southern piedmont is protected from the cold wind of the Mistral, allowing harvests to take place early. It also benefits from greater sunshine. There is greater rainfall on the northern slopes. In sunken terrain and valley floors, the micro-climate (minimal influence from the sun and sheltered from the wind) ensures a certain freshness in summer. These characteristics give rise to particular flora and fauna within the Mediterranean bio-climate, particularly on account of the long water shortage. The geographical area constitutes an eroded mountain range, with a picturesque relief comprising largely limestone and marl formations from the Lower Cretaceous period and, to the south, dolomite limestone from the Jurassic period. Tertiary deposits, caused by rivers and lakes and comprising diverse types of limestone, conglomerate, sandstone, marlstone, and sand emerge largely within synclines running from west to east. During the Quaternary period, frost weathering of limestone played an important role in the Alpilles and resulted in the stony deposits or “grèzes” which linger beneath the warp of recent colluvium or alluvium. The edge of the old Crau forms the boundary of the southern slopes of the Alpilles mountains and is characterised by its alluvial deposits comprising rounded limestone and Villafranchien quartz shingles brought by the Durance river which reached the Saint Pierre de Vence gap. The climate – alongside the geomorphology of the site – is largely what explains the different types of vegetation in the Mediterranean band which is characterised by the Aleppo pine [Pinus halepensis] and evergreen oak [Quercus ilex]. A veritable bio-geographical crossroads, the area largely affected by the “meso-Mediterranean” climate contains some 960 plant species adapted to drought and limestone soil, of which 50 are towards the boundaries of the area of distribution.’

—

The initial wording of: the specification was as follows: ‘The geographical area which the Alpilles mountain range represents, with its particular soil and climate, its ancient varieties well-established in the region, and the growing methods used which stem from the experience and work of farmers make the Baux-de-Provence valley ideally suited to olive production.’; the summary sheet was as follows: ‘This geographical area with its calcareous soil and Mediterranean climate, its ancient varieties well-established in the region, and the growing methods used which stem from the experience and work of farmers make the Baux-de-Provence valley ideally suited to olive production.’ This has been removed as the information provided is presented in greater depth in other paragraphs under the same heading. It has been replaced by the following in the specification and Single Document: ‘Over the centuries, the most well-suited varieties and areas have been selected. The olive groves are mostly located on northern and southern piedmont slopes, on the main synclines in Fontvieille and Baux-de-Provence, in the combe running generally from west to east in Maussane-les-Alpilles, Mouriés and Aureille, and on the northern edge of the Crau d'Eyguières. The most commonly found varieties are the Aglandau (known locally as Berruguette), Grossane, Salonenque and Verdale des Bouches-du-Rhône.’

—

The following has been added regarding human factors: In the specification and Single Document: ‘Olives, along with cereals and vines, have always been one of the three key crops grown in Provence. Despite competition from imports and a shift from olives to fruit and vegetable cultivation following the construction of irrigation canals, the olive-growing sector has always featured prominently in the Baux-de-Provence valley. Abbé Couture stated in his treatise of 1786 that one of the particularities of the Baux-de-Provence valley was its abundance of olive varieties, referring to at least six main varieties. These same varieties are used today to produce the PDO “Huile d'olive de la Vallée des Baux-de-Provence”.’

—

In the specification, the section describing the specific nature of the human factors and product was initially worded as follows: ‘Traditional techniques continue to be used to produce “Huile d'olive de la Vallée des Baux de Provence”. Use of an oil mill ensures that the product maintains its originality.’ The following additional text was initially included in the specification and summary sheet: ‘The oil owes its specificity to a judicious mix of traditional local varieties of olives that are perfectly suited to the area concerned.’. This has been replaced by the following in the specification and Single Document: ‘Before effective modern equipment existed for oil extraction, e.g. “continuous systems”, olives had to be kept in storage for a few days before being pressed using a traditional press. The olives would ferment slightly and, thus matured, would mean the presses worked more easily. The resulting oil would have neither an intensity nor a bitterness to it and have the typical aromas of pickled olives, black olives, cooked artichoke, etc. Another reason why the olives were matured for a few days prior to being pressed was that the mills were unable to press olives delivered at intervals with the machinery in use at the time. However, at the beginning of the marketing year, the first olives to be delivered would be pressed very quickly (either the same day or the following day) and would produce an olive oil which is highly sought after as it is more bitter and more intense and has “greener” aromas of, e.g. freshly cut grass or tomato leaf. The mills in the Baux-de-Provence valley have since been fitted with modern pressing equipment. However, both methods of producing olive oil (with and without prior maturing of the olives) have been preserved so that the two different types of oil continue to be produced. The specific characteristics of “Huile d'olive de la Vallée des Baux-de-Provence” are linked to: — the olive varieties the oil is composed of. The oil is mainly produced from the following local varieties: Aglandau (known locally as Berruguette), Salonenque, Grossane and Verdale des Bouches-du-Rhône — its aromas and taste which, depending on the extent to which the olives are matured beforehand, evoke: — either freshly cut grass, apple, kernel, raw artichoke, fresh hazelnut and tomato leaf — or, for olive oil marketed using the words “matured olives”, pickled olives, black olives, olive paste, cocoa, mushroom, cooked artichoke, truffle and leavened bread, — its bitterness and sharpness, which vary from mild to moderate depending on the extent to which the olives are matured beforehand.’ The following description of the ‘causal link’ between the specific characteristics of the geographical area and product has been added to the specification and Single Document: ‘The soil in this area of the hills, which is calcareous, lightly-coloured and stony, is found to be airy, very permeable, and have a high calorific value, which makes it well-suited to olive-growing. Protected by the Alpilles range, the Baux-de-Provence valley is rarely exposed to fog, which can inhibit flower set and encourage cryptogamic diseases. The Baux-de-Provence valley is therefore ideally suited to olive production. The soil and climate conditions in the geographical area also explain the choice of varieties largely used in “Huile d'olive de la Vallée des Baux-de-Provence”. The Salonenque variety is perfectly adapted to the calcereous, stony and shallow terrain, summer drought and wind. The fruit ripens very early and the oil yield is very high. The fruit is also used in the Protected Designation of Origin “Olives vertes cassées de la Vallée des Baux-de-Provence” The Aglandau or “Berruguette” variety, which is more sensitive to drought than the Salonenque, became established thanks to its resistance to the cold and wind, its late ripening which is suited to the local climate, and the quality of its oil which is rich in polyphenols. It is found throughout Provence. The Grossane variety prefers the soils in the geographical area which have good irrigation and drainage. Its fast-ripening fruit is used, in particular, to produce “Olives noires de la Vallée des Baux-de-Provence”. However, it has traditionally also been used in olive oil. The Verdale des Bouches du Rhône variety is typical of the area. It became established due to its resistance to the cold and the quality of its oil. The mixture of varieties, which differ in proportion depending on how the mills operate, together with the generally important step of maturing the olives prior to pressing them and their embodiment of the local area are what give “Huile d'olive de la Vallée des Baux-de-Provence” all of its specific characteristics.’

Labelling

The registered specification and summary sheet initially stated the following:

‘On the labelling of oils covered by the Protected Designation of Origin “Huile d'olive de la Vallée des Baux-de-Provence”, the following must be stated:

—	the words “Huile d'olive de la Vallée des Baux-de-Provence”

—	the words “appellation d'origine contrôlée” or “AOC”

where the name of an undertaking or brand appears on the labelling, independently of the address, the name of the designation is repeated between the words “appellation” and “contrôlée”.

These words must all be in the same field of vision and on the same label.

They must be in lettering which is clear, legible, indelible and sufficiently large to show up clearly against the background on which it is printed and such as to be clearly distinguishable from all other writing and designs on the label.’

This has been replaced with the following in the specification and Single Document:

‘In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, the labelling of the Protected Designation of Origin “Huile d'olive de la Vallée des Baux-de-Provence” must state:

—	the name of the Protected Designation of Origin, i.e. “Huile d'olive de la Vallée des Baux-de-Provence”

—	where applicable the words “matured olives” after the name of the Protected Designation of Origin, in letters at least half the size of those denoting the name of the Protected Designation of Origin

—	the words “Protected Designation of Origin” or “PDO”.

These details must all be in the same field of vision and on the same label.

They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size to stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information.’

The terms used on labelling specifically referring to the designation have been brought into line with Regulation (EU) No 1151/2012 by removing references to ‘AOC’ and ‘appellation d'origine contrôlée’ and replacing these with European designations, i.e. ‘Protected Designation of Origin’ and ‘PDO’. Furthermore, in order to better inform consumers, a rule has been introduced whereby labelling must also include the words ‘matured olives’ for oils produced according to that method.

National requirements

The section entitled ‘National requirements’ has been amended in line with changes to national legislation. The reference to the Decree of 27 August 1997 recognising the ‘appellation d'origine contrôlée’ [registered designation of origin] in France has been removed. A table has been added presenting the key aspects which must be checked, their reference values and the method for evaluating those aspects.

Other

For the sections ‘Competent authority of the Member State’, ‘Applicant group’ and ‘References to the inspection body’ the name and contact details of the group and official inspection bodies concerned have been updated. The basic information concerning the composition of the group and its legal status has not changed. The group still brings together olive producers, olive canners and millers.

Item	Initial contact details and text (specification and Single Document)	Updated contact details and text (specification)
Responsible body in Member State:	Name: National Institute of Origin Designations (Institut National des Appellations d'Origine) - 138 Champs Elysées - 75008 Paris — France Tel. +33 153898000 Fax +33 142255797	National Institute of Origin and Quality (Institut national de l'Origine et de la Qualité, INAO) 12 rue Henri Rol-Tanguy – TSA 30003 93555 Montreuil-sous-Bois Cedex Tel. +33 01173303800 Fax +33 01173300804 Email: info@inao.gouv.fr
Applicant group:	Name: Syndicat Interprofessionnel de l'Olivier de la Vallée des Baux Address: Mairie de Maussane les Alpilles - 13520 Maussane-Les-Alpilles — In the Single Document: Membership: producer/processor (x) other ( ) — In the specification: The association was set up in 1994 and is composed of all natural and legal persons producing olive-based products in the Baux-de-Provence valley. It brings together producers, canners and millers.	Syndicat AOP Huile d'olive et Olives de la Vallée des Baux-de-Provence (SIOVB) Vallon de la Fontaine 13520 Les Baux-de-Provence Tel. +33 0490543842 Fax +33 0484253288 Email: contact@siovb.com Membership: producers and processors. Legal status: professional association governed by the Labour Code
Inspection bodies	— I.N.A.O. 138 Champs Elysées 75008 Paris — D.G.C.C.R.F. 59 Bd V. Auriol Teledoc 251 75703 Paris Cedex 13	National Institute of Origin and Quality (Institut national de l'Origine et de la Qualité, INAO) Address: Arborial - 12 rue Henri Rol-Tanguy TSA 30003 - 93555 Montreuil-sous-Bois Cedex Tel. +33 0173303800 Fax +33 0173300804 Email: info@inao.gouv.fr Directorate-General for Competition Policy, Consumer Affairs and Fraud Control (Direction générale de la concurrence, de la consommation et de la répression des fraudes) (DGCCRF) Address: 59 Boulevard Vincent Auriol 75703 Paris Cedex 13 Tel. +33 0144871717 Fax +33 0144973037 The DGCCRF is a Directorate of the Ministry of Economic Affairs. In accordance with the provisions of Article 37 of Regulation (EU) No 1151/2012, verification of compliance with the specification, before placing the product on the market, is carried out by a product certification body whose name and contact details are available on the INAO's website and in the European Commission's database.

SINGLE DOCUMENT

‘Huile d'olive de la Vallée des Baux-de-Provence’

EU No: PDO-FR-0050-AM01 – 16.8.2017

PDO ( X ) PGI ( )

1.   Name(s)

‘Huile d'olive de la Vallée des Baux-de-Provence’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.5. Oils and fats (butter, margarine, oil, etc.)

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

‘Huile d'olive de la Vallée des Baux-de-Provence’ is an oil which characteristically has at least two of the following aromas: freshly cut grass, apple, kernel, raw artichoke, fresh hazelnut, tomato leaf. There is a modest spiciness and bitterness (referred to as ‘sharpness’ in this specification) to the aromas. The bitterness rating is less than or equal to 3 and the sharpness rating between 1 and 3 on the International Olive Council's (IOC) organoleptic scale. The oleic acid content is no greater than 0,8 g per 100 g.

‘Huile d'olive de la Vallée des Baux-de-Provence’ followed by the words ‘matured olives’ is a smooth oil which characteristically has at least two of the following aromas: pickled olives, black olives, olive paste, cocoa, mushroom, cooked artichoke, truffle, leavened bread. It must not have a musty, metallic or stewed pear aroma. The oil has a sweetness to it, with a bitterness rating of less than or equal to 1 and a sharpness rating of less than or equal to 2 on the International Olive Council's (IOC) organoleptic scale. The oleic acid content is no greater than 1,5 g per 100 g.

For both oils, the peroxide value is restricted to 16 milliequivalents or less of oxygen peroxide for each kilogramme of olive oil when first marketed.

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

‘Huile d'olive de la Vallée des Baux-de-Provence’ is produced from olives or oil from at least two of the following varieties: Salonenque, Aglandau, Grossane and Verdale des Bouches-du-Rhône. Together those varieties account for between 80 to 100 % of the varieties found in the parcels where the Protected Designation of Origin is produced. The Picholine variety and various other local varieties may be used to supplement this composition.

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

All of the processes, from the production of the olives to their transformation into olive oil, are carried out within the defined geographical area.

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 compulsory information provided for by legislation on the labelling and presentation of foodstuffs, the labelling of the Protected Designation of Origin ‘Huile d'olive de la Vallée des Baux-de-Provence’ must state:

—	the name of the Protected Designation of Origin, i.e. ‘Huile d'olive de la Vallée des Baux-de-Provence’

—	where applicable the words ‘matured olives’ after the name of the Protected Designation of Origin, in letters at least half the size of those denoting the name of the Protected Designation of Origin

—	the words ‘Protected Designation of Origin’ or ‘PDO’.

These details must all be in the same field of vision and on the same label.

They must be indicated in conspicuous, clearly legible and indelible characters of a sufficient size to stand out from the label on which they are printed so as to be clearly distinguishable from all other written or graphic information.

4.   Concise definition of the geographical area

The geographical area is located in the following municipalities of the Bouches-du-Rhône department:

Municipalities included in their entirety: Les Baux-de-Provence, Maussane-les-Alpilles, Paradou;

Municipalities included in part: Arles, Aureille, Eygalières, Eyguières, Fontvieille, Lamanon, Mas-Blanc-des-Alpilles, Mouriès, Orgon, Saint-Etienne-du-Grès, Saint-Martin-de-Crau, Saint-Rémy-de-Provence, Sénas, Tarascon.

5.   Link with the geographical area

The geographical area is part of the Alpilles mountain range, situated on colluvium found at its edges and at the northern edge of the Crau plain. The Alpilles range (maximum altitude: 400 m) extends from west to east, spanning some 30 kilometres and comprises the most typical calcareous hills found in Provence, situated between the Rhône, Durance and Crau. The mountains form the most westerly secondary mountain range found in the Provence anticlines. The mountain range has eroded and has a picturesque relief formed of staggered rows. To the south, it comprises mostly limestone from the Cretaceous to the Jurassic periods.

The climatic conditions in the geographical area are as follows:

—	Mediterranean climate;

—	Significant variation in temperature and rainfall patterns across seasons and years;

—	Rainfall characterised by storms of a brief but intense nature, occurring mainly in autumn and spring. Most of the rainfall – some 700 mm per year – occurs during a 50-day period;

—	A dry season, characterised by hot, dry summers, even summer heat waves, and with a frequent shortage of water, in particular in July;

—	Temperate winters, the coldest month being January;

—	Average temperatures of 13,6 °C, with 1 to 2 °C less on the northern slopes of the Alpilles and a risk of frost in spring;

—	Strong winds blowing for over 100 days per year, coming mostly from the north (Mistral) and the west (Tramontane);

—	Exceptional amount of sunshine, totalling more than 2 800 hours per year.

The geographical area constitutes an eroded mountain range, with a picturesque relief comprising largely limestone and marl formations from the Lower Cretaceous period and, to the south, dolomite limestone from the Jurassic period.

The soil in the geographical area is characteristically stony (40 to 80 % stones) and constitutes limestone with a sandy-loamy or sandy-loamy-clay texture in the Alpilles mountains and on the colluvium found at its edges. The northern edge of the old Crau, still called ‘Crau d'Eyguières’ has very stony red nitisols (30 to 60 cm of rounded siliceous stones at the surface), enriched on limestone colluvium produced from erosion of the southern slopes of the Alpilles.

Olive groves in the Alpilles mountains have largely been established on stony limestone soil formed on piedmont plains, ‘grèze-litée’ deposits and essentially thick colluvium which fills the valleys. The fine fraction generally has a sandy-loamy texture or, occasionally, a sandy-loamy-clay texture. The calcium content is, on average, between 20 and 30 %, sometimes reaching 40 %. The active calcium content rarely exceeds 8 %. The soil pH varies between 8 and 8,5.

Olives, along with cereals and vines, have always been one of the three key crops grown in Provence. Despite competition from imports and a shift from olives to fruit and vegetable cultivation following the construction of irrigation canals, the olive-growing sector has always featured prominently in the Baux-de-Provence valley. Abbé Couture stated in his treatise of 1786 that one of the particularities of the Baux-de-Provence valley was its abundance of olive varieties, referring to at least six main varieties. These same varieties are used today to produce the PDO ‘Huile d'olive de la Vallée des Baux-de-Provence’.

Over the centuries, the most well-suited varieties and areas have been selected. The olive groves are mostly located on northern and southern piedmont slopes, on the main synclines in Fontvieille and Baux-de-Provence, in the combe running generally from west to east in Maussane-les-Alpilles, Mouriés and Aureille, and on the northern edge of the Crau d'Eyguières. The most commonly found varieties are the Aglandau (known locally as Berruguette), Grossane, Salonenque and Verdale des Bouches-du-Rhône.

Before effective modern equipment existed for oil extraction, e.g. ‘continuous systems’, olives had to be kept in storage for a few days before being pressed using a traditional press. The olives would ferment slightly and, thus matured, would mean the presses worked more easily. The resulting oil would have neither an intensity nor a bitterness to it and have the typical aromas of pickled olives, black olives, cooked artichoke, etc. Another reason why the olives were stored for a few days prior to being pressed was that the mills were unable to press olives delivered at intervals with the machinery in use at the time. However, at the beginning of the marketing year, the first olives to be delivered would be pressed very quickly (either the same day or the following day) and would produce an olive oil described as ‘early’ which is highly sought after as it is more bitter and more intense and has ‘greener’ aromas of, e.g. freshly cut grass or tomato leaf. The mills in the Baux-de-Provence valley have since been fitted with modern pressing equipment. However, both methods of producing olive oil (with and without prior maturing of the olives) have been preserved so that the two different types of oil continue to be produced.

The specific characteristics of ‘Huile d'olive de la Vallée des Baux-de-Provence’ are linked to:

—	the olive varieties the oil is composed of. The oil is mainly produced from the following local varieties: Aglandau (known locally as Berruguette), Salonenque, Grossane and Verdale des Bouches-du-Rhône

—

its aromas and taste which, depending on the extent to which the olives are matured beforehand, evoke: — either freshly cut grass, apple, kernel, raw artichoke, fresh hazelnut and tomato leaf — or, for olive oil marketed using the words ‘matured olives’, pickled olives, black olives, olive paste, cocoa, mushroom, cooked artichoke, truffle and leavened bread

—	its bitterness and sharpness, which vary from mild to moderate depending on the extent to which the olives are matured beforehand.

The soil in this area of the hills, which is calcareous, lightly-coloured and stony, is found to be airy, very permeable, and have a high calorific value, which makes it well-suited to olive-growing. Protected by the Alpilles range, the Baux-de-Provence valley is rarely exposed to fog, which can inhibit flower set and encourage cryptogamic diseases. The Baux-de-Provence valley is therefore ideally suited to olive production.

The soil and climate conditions in the geographical area also explain the choice of varieties largely used in ‘Huile d'olive de la Vallée des Baux-de-Provence’. The Salonenque variety is perfectly adapted to the calcereous, stony and shallow terrain, summer drought and wind. The fruit ripens very early and the oil yield is very high. The fruit is also used in the Protected Designation of Origin ‘Olives vertes cassées de la Vallée des Baux-de-Provence’ The Aglandau or ‘Berruguette’ variety, which is more sensitive to drought than the Salonenque, became established thanks to its resistance to the cold and wind, its late ripening which is suited to the local climate, and the quality of its oil which is rich in polyphenols. It is found throughout Provence. The Grossane variety prefers the soils in the geographical area which have good irrigation and drainage. Its fast-ripening fruit is used, in particular, to produce ‘Olives noires de la Vallée des Baux-de-Provence’. However, it has traditionally also been used in olive oil. The Verdale des Bouches du Rhône variety is typical of the area. It became established due to its resistance to the cold and the quality of its oil. The mixture of varieties, which differ in proportion depending on how the mills operate, together with the generally important step of maturing the olives prior to pressing them and their embodiment of the local area are what give ‘Huile d'olive de la Vallée des Baux-de-Provence’ all of its specific characteristics.

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-b5a8bded-9a2c-4d84-8796-89e85a59f025

Sole Article

The application for approval of an amendment, which is not minor, to the product specification, referred to in the first subparagraph of Article 10(1) of Commission Implementing Regulation (EU) No 668/2014, including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Bleu du Vercors-Sassenage’ (PDO) is contained in the Annex to this Decision.

In accordance with Article 51 of Regulation (EU) No 1151/2012, the publication of this Decision shall confer the right to oppose to the amendment referred to in the first paragraph of this Article within three months from the date of publication of this Decision in the Official Journal of the European Union.

ANNEX

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘BLEU DU VERCORS-SASSENAGE’

EU No: PDO-FR-0077-AM02 – 27.11.2017

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Syndicat Interprofessionnel du Bleu du Vercors-Sassenage

Maison du Parc

38250 LANS-EN-VERCORS

FRANCE

Tel. +33 476943826

Fax +33 476943839

Email: siver@pnr-vercors.fr

The group consists of operators of ‘Bleu du Vercors-Sassenage’ (milk producers, farmers and processors). It therefore has a legitimate right to propose the amendments.

2.   Member State or Third Country

France

3.   Heading in the product specification affected by the amendment(s)

—	☐	Name of product
—	☒	Description of product
—	☒	Geographical area
—	☒	Proof of origin
—	☒	Method of production
—	☒	Link
—	☒	Labelling
—	☒	Other: Inspections, national requirements

4.   Type of amendment(s)

—	☒	Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.
—	☐	Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Heading ‘Description of product’

The paragraph:

is replaced by:

The sentence in the section ‘Method of production’ of the current specification stating that ‘Bleu du Vercors-Sassenage’ is made from cow's milk that may be partly skimmed has been moved to the section ‘Description of product’, and it is clarified that the milk used is ‘raw or thermised’, as these are characteristic details of the cheese.

Information has been added to the description of the rind to help distinguish the product. It is stated that the surface mould is a white to grey-blue colour (depending on the type of surface flora), which may have orange marbling. The reference to a ‘down’ has been deleted. This provides a better representation of the diversity of the surface flora linked to the local natural conditions (flora of the maturing plants).

An error regarding the fat content has been corrected: the rate of 48 g of fat per 100 g of cheese is actually a minimum, not a maximum rate as indicated in the current specification (a high fat content allows the aromas of the cheese to develop at an optimal rate).

The following paragraph is added:

Here, descriptions of the colour and texture of the cheese, as well as the size of the openings and the flavours and aromas, have been added, based on work carried out by the Mixed Technology Network ‘Cheeses and Terroirs’ on ‘Bleu du Vercors-Sassenage’ and by the committee in charge of organoleptic examination (which has participated in the organoleptic inspection of the product for the past 20 years), in order to describe the product in greater detail.

The minimum ripening period (21 days after curdling) is also referred to in this section, whereas it is included in other sections of the current specification.

Finally, the following paragraph has been added:

While the cheese may be presented whole, given its size (4 to 4,5 kg) it is usually presented to consumers in portions.

All these amendments have also been made in the Single Document (points 3.2 and 3.3).

Heading ‘Geographical area’

A list of the steps that must take place in the geographical area has been added in this section: production of the milk and the manufacturing and ripening of the cheese, which are described in the section ‘Method of production’ of the current specification.

The spelling and typography of the municipality names have been reviewed to bring them into line with official terminology.

The geographical area remains unchanged, but since two municipalities of the Isère department have been merged (Autrans and Méaudre), the list of municipalities now shows the name of the municipality resulting from the merger: ‘Autrans-Méaudre-en-Vercors’, and there are now just 13 (rather than 14) municipalities in the Isère department of the geographical area.

This amendment to the list, spelling and typography of the municipalities can be found in point 4 of the Single Document.

Heading ‘Proof of origin’

Owing to developments in national legislation and regulations, the text of the section ‘Evidence that the product originates from the defined geographical area’ has been consolidated to bring together, in particular, declaration and record-keeping obligations and obligations on traceability and monitoring compliance with production conditions. These amendments are explained in detail below.

The paragraph:

is replaced by:

The ‘declaration of identification’ of operators replaces the ‘declaration of aptitude’ and is submitted to the group. An obligation to declare the temporary cessation of production (‘prior declaration of non-intent to produce’) is added.

The following paragraph is deleted:

Elements are added on the ‘traceability’ of the milk and cheese and the arrangements for ‘monitoring compliance with the production conditions’, providing details on the record-keeping obligations for breeders and manufacturers. These obligations relate to the deadline for submitting the ‘annual declaration on milk production’ and the ‘annual declaration on processing and maturing’. A list of the information to be recorded and made available to the control bodies is added.

Elements on ‘monitoring compliance with the production conditions’ are added: the documents to be made available to the control bodies by breeders and processing units are listed.

The paragraph:

is replaced by:

This amendment spells out the arrangements for inspecting the product.

The paragraph:

is replaced by:

The above amendment specifies the type of mark identifying the cheese and clarifies the procedure for managing the identification mark.

A paragraph is added on the templates for the monitoring documents and how long they must be kept, to make it easier to manage documentary checks.

Heading ‘Method of production’

The following paragraph is added:

‘The milk used to produce the cheese “Bleu du Vercors-Sassenage” comes from dairy herds defined as follows:

—	“dairy herd” means all the dairy cows and replacement heifers present on the holding;

—	“dairy cows” means the lactating animals and the animals which have run dry;

—	“heifers” means the animals which have been weaned but have not yet given birth.’

Definitions of the terms ‘dairy herd’, ‘dairy cows’ and ‘heifers’ have been added to clarify to which types of animal the rules apply.

Management of the herd

The paragraph:

is replaced by:

‘The milk used to produce “Bleu du Vercors-Sassenage” must be from dairy herds made up of cows of the Montbéliard, Abondance and Villard breeds only.’ [change of spelling in the French original, does not affect the English translation]

The name of the breed ‘Villard-de-Lans’ has been corrected, in order to replace the local name ‘Villard’ by the official name for the breed, ‘Villard-de-Lans’.

The only information added to the Single Document is the following, under point 3.3: ‘The milk used is cow's milk, […] from herds made up of cows of the Montbéliard, Abondance and Villard-de-Lans breeds.’

The fact that ‘each dairy herd consists of at least 3 % dairy cows and at least one cow of the local breed Villard-de-Lans’ has been added.

The breeds authorised in the specification are dairy breeds suited to mountainous conditions. The reason for adding this requirement is to highlight the presence of cows of the local breed ‘Villard-de-Lans’, which is a low-population breed that is the subject of a preservation programme. The following paragraph is added: ‘Off-land farming of the dairy herd is forbidden. When grass is available, grazing is mandatory for the dairy cows as soon as the weather allows. The minimum duration of grazing is 150 days a year. Each dairy cow must have an average of at least 0,3 hectares of permanent grassland on which to graze during the grazing period.’

This provision codifies breeding practices on the Vercors plateau, which follow a traditional grazing system that alternates between grassland and stable. The animals graze as soon as the grass starts to grow and climate conditions allow.

Feeding of the animals

Fodder

The paragraph:

is replaced by:

‘The dairy cows' basic diet is fodder from the geographical area only.

The fodder of dairy herds consists of pasture grass, hay and baled grass.

Baled grass accounts for not more than 40 % in raw matter of the fodder given to the dairy herd over the space of a year, or 25 % in the case of holdings that process their milk.

The dry matter content is at least 50 % for baled grass. Any other fermented feed is forbidden.

The consumption and distribution of brassicas in the form of green fodder is forbidden for the entire dairy herd present on the holding.’ The provisions on fodder have been clarified in order to reaffirm that the basic diet of dairy cows consists exclusively of fodder from the geographical area, and that the fodder consists of grass in the form of pasture grass, hay and baled grass only.

Baled grass (which has a dry matter content of at least 50 %) has been limited to 40 % in raw matter of the fodder (25 % for farmer-processors) to bolster the position of hay and pasture grass. The limit for farmer-processors is set at 25 % because, in line with traditional practice, these producers use less baled grass and more hay in their animal feed.

It is also explained that other fermented feed and brassicas are forbidden. The reason is that feed of this kind can have an adverse effect on the smell and taste of the milk.

Complementary feed

An upper limit has been set for complementary feed, at 1 800 kg of dry matter per dairy cow per year, on average for all dairy cows, so as to optimise the consumption of fodder from the geographical area.

The complementary feed authorised has been defined according to a positive list, to select the raw materials that are most compatible with the traditional feed of a bovine herd, and to make it easier to inspect. Only the following raw materials are authorised in the complementary feed of dairy cows: cereal grains and their dehydrated products and by-products that have not been treated with soda; dry-preserved corn cobs, consisting of at least 60 % dry matter; grains and by-products of oilseeds and protein crops; dehydrated lucerne and sainfoin, without the addition of urea. In line with practice, the following are also authorised (for up to 10 % of complementary feed): dehydrated beet pulp, without the addition of urea; whey from the farm; molasses and vegetable oils (except for palm oil); mineral elements, bicarbonate, salt, essential oils and natural plant extracts. The use of urea is forbidden.

Ban on GMOs (feed and crops used to feed dairy herds)

The reason for introducing this provision is that it maintains a link with the geographical area and highlights the traditional nature of the feed.

The provisions on animal feed are also added in the Single Document.

Purchase of animals

A sentence has been added to the effect that if animals are purchased from breeders not meeting the conditions for production of the designation of origin ‘Bleu du Vercors-Sassenage’, the heifers and cows must be present on the holding for at least one month before they start to lactate, to guarantee that the animals have been managed and fed in accordance with the requirements of the specification before they start to lactate.

Processing of the cheese

Preparation of the milk

The provision ‘The milk used to produce “Bleu du Vercors-Sassenage” is whole cow's milk, which may be partly skimmed.’

is amended as follows:

The term ‘whole’ is deleted, and it is pointed out that the milk is skimmed only if the fat to protein ratio is greater than 1,16, so as to avoid skimming milk that is low in fat and to preserve the organoleptic qualities of the cheese.

The following paragraph is added:

Deadlines for collecting and using the milk have been added so as to preserve the initial characteristics of the milk.

Cold maturation

The following paragraph is added:

In line with practice, the possibility for cold maturation of the milk is added. This enables the milk to acidify, which helps the rennet to take effect.

The duration of this optional phase cannot exceed 15 hours, at a temperature of 10 to 13 °C.

Heat treatment

The paragraph:

is replaced by:

The provision on the heat treatment of milk has been amended: while the milk must be at least partly heated, the amendment provides that the milk used be either raw or thermised (pasteurisation of the milk is forbidden). In the case of farm-based processing, only raw milk is used.

Studies on the flora of milk and cheese have shown a need to preserve the initial flora of the milk so as to improve the development of the ripening flora and the aromas of the cheese.

Also, the development of techniques for preserving the milk means there is no longer any need to heat the milk.

The provision on the type of milk used (cow's, raw or thermised milk, which may be partly skimmed) is added in the Single Document, in point 3.2 on the description of the product:

An addition is also made in point 3.3 on the raw materials used:

Warm maturation

The paragraph:

is replaced by:

This phase, which is essential for producing blue veins on the body of the cheese, has been specified in detail to better regulate practices.

Curdling

The following paragraph is added:

A maximum period of 48 hours has been set between delivery of the milk and curdling in the case of milk collection, to ensure optimum conditions during curdling.

The paragraph:

is replaced by:

The stage for cutting the curd has been clarified. The size of the curds has an effect on the speed at which the serum is drained and the final appearance of the cheese.

The stirring stage is also made clearer. The coating (‘coiffage’) of the curds is important, as it has an impact on the final texture and the presence of openings on the body of the cheese.

Details on moulding and draining have been added, to better regulate practices.

The salting stage has been clarified, so as to better codify existing practices, as there is little by way of description of this stage in the current specification.

The paragraph:

is replaced by:

The temperature and humidity conditions have been clarified so as to regulate the ripening phase, which is essential for the development of the cheese's aromas. It has also been clarified that during this phase, for the blue veins to be distributed throughout the cheese and the expected characteristics of the rind to form, the cheese is turned over several times and pierced to ensure the blue veins are well distributed, and that surface flora may be added during this phase.

Heading ‘Elements justifying the link with the geographical area’

This section has been entirely rewritten to make the link between ‘Bleu du Vercors-Sassenage’ and its geographical area clearer, without altering the essence of the link. The section highlights the conditions under which the milk is produced, in particular the fact that a diet based on diversified mountain flora produces a milk suited to the production of ‘Bleu du Vercors-Sassenage’, which requires particular know-how to produce and ripen.

The first part describes the ‘Specificity of the geographical area’ and restates the geographical area's natural and human factors, summarising historical aspects and highlighting relevant specific know-how.

The second part describes the ‘Specificity of the product’, in particular certain elements introduced in the product description.

Finally, the last part explains the ‘Causal link’, i.e. the interaction between the natural and human factors and the product.

The entire link in the specification of the PDO can be found under point 5 of the Single Document.

Heading ‘Specific labelling details’

This section has been updated by deleting the obligation to affix a reference to the national ‘Appellation d'Origine Contrôlée’ on labels, in accordance with European regulations on the labelling of PDOs.

The following paragraph is deleted:

‘The words “fabrication fermière” or “fromage fermier” or any other similar wording that suggests the product was produced on a farm may be used only by producers who are farmers.’, as the term ‘fermier’ (or any term suggesting farm origin) is now defined in the national regulations. This amendment has also been taken into account in the Single Document.

Other

Under the heading ‘Competent authority of the Member State’, the address of the INAO has been updated.

Heading ‘References to the inspection body’

The name and the contact details of the official bodies have been updated. In that section the contact details of the authorities responsible for national inspections are provided, i.e. the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). It has been added that the name and contact details of the certification body can be consulted via the website of the INAO and the European Commission's database.

Heading ‘National requirements’

In line with national legislative and regulatory developments, the reference to the decree on the designation ‘Bleu du Vercors-Sassenage’ has been deleted, and a table setting out the main points to be checked, their reference values and their evaluation methods has been added.

SINGLE DOCUMENT

‘BLEU DU VERCORS-SASSENAGE’

EU No: PDO-FR-0077-AM02 – 27.11.2017

PDO ( X ) PGI ( )

1.   Name(s)

‘Bleu du Vercors-Sassenage’

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 product to which the name in 1 applies

‘Bleu du Vercors-Sassenage’ is an unpressed, uncooked, blue-veined cheese.

It is made from raw or thermised cow's milk, which may be partly skimmed. In the case of farm-based processing, only raw milk is used.

It comes in the shape of flat cylinders 27 to 30 cm in diameter, 7 to 9 cm high, and convex on the outside. It weighs between 4 and 4,5 kg. Its rind presents a fine, white to grey-blue, mould-type bloom that may have orange to ivory-coloured marbling of the kind caused by yeasts and bacteria active in the ripening process.

‘Bleu du Vercors-Sassenage’ is an ivory to light yellow-coloured, creamy and homogeneous cheese with well-distributed blue veins. The body of the cheese has openings of less than 1 cm2, of various shapes distributed throughout the cheese.

It has the taste of a mild blue cheese, with no excess bitterness, acidity or saltiness. It is also characterised by a slight taste of hazelnut and a scent of undergrowth.

The cheese contains a minimum of 48 g of fat per 100 g of cheese after total desiccation, and its dry matter content must not be less than 52 g per 100 g of cheese.

It can be sold only after 21 days of ripening, starting from the date of curdling.

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

Permitted feed

The dairy cows' basic diet is fodder (pasture grass, hay or baled grass) from the geographical area only. Any other fermented feed is forbidden.

When grass is available, grazing is mandatory for the dairy cows as soon as the weather allows. The minimum duration of grazing is 150 days a year. Each dairy cow must have an average of at least 0,3 hectares of permanent grassland on which to graze during the grazing period.

Baled grass (which has a dry matter content of at least 50 %) accounts for not more than 40 % in raw matter of the fodder given to the dairy herd over the space of a year.

The dairy herd may be given an average amount of 1 800 kg of complementary feed expressed as dry matter per dairy cow per year.

Only the following raw materials are authorised in the complementary feed of dairy cows: cereal grains and their dehydrated products and by-products that have not been treated with soda; dry-preserved corn cobs, consisting of at least 60 % dry matter; grains and by-products of oilseeds and protein crops; dehydrated lucerne and sainfoin, without the addition of urea.

The following are authorised to account for up to 10 % of the complementary feed referred to above: dehydrated beet pulp, without the addition of urea; whey from the farm; molasses and vegetable oils (except for palm oil); mineral elements, bicarbonate, salt, essential oils and natural plant extracts. The use of urea is forbidden.

Plants, by-products and complementary feed from GMO-labelled products are forbidden in the feed of the farm's dairy herd.

Origin of the feed

Fodder may come from the geographical area only.

Complementary feed is limited to 1 800 kg of dry matter per dairy cow per year, accounting for not more than 25 % of the dairy cows' annual intake in dry matter. Not all this complementary feed comes from the geographical area, due to the mountainous conditions, which severely limit the production of cereals and oil and protein crops.

This means that at least 75 % of the dairy cows' intake in dry matter comes from the geographical area.

Raw materials

The milk used is raw or thermised cow's milk, without the addition or withdrawal of protein or fat, although there may be partial skimming, from herds made up of cows of the Montbéliard, Abondance and Villard-de-Lans breeds.

In the case of farm-based processing, only raw milk is used.

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

The milk is produced and the cheese manufactured and ripened in the geographical area.

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

‘Bleu du Vercors-Sassenage’ may be presented to consumers in portions.

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

The name of the designation of origin ‘Bleu du Vercors-Sassenage’ must appear in characters at least two thirds the size of the largest characters used on the label.

4.   Concise definition of the geographical area

The ‘Bleu du Vercors-Sassenage’ PDO is produced within the Vercors Massif, in 13 municipalities in the Drôme department and 13 municipalities in the Isère department.

Drôme department:

Municipalities completely covered by the geographical area: (Le) Chaffal, (La) Chapelle-en-Vercors, Echevis, Léoncel, Omblèze, Plan-de-Baix, Saint-Agnan-en-Vercors, Saint-Julien-en-Vercors, Saint-Martin-en-Vercors, Vassieux-en-Vercors

The following municipalities in part: Bouvante, Saint-Jean-en-Royans, Saint-Laurent-en-Royans

Isère department:

Municipalities completely covered by the geographical area: Autrans-Méaudre-en-Vercors, Chatelus, Choranche, Corrençon-en-Vercors, Engins, Lans-en-Vercors, Malleval-en-Vercors, Presles, Rencurel, Saint-Nizier-du-Moucherotte, Villard-de-Lans.

The following municipalities in part: Izeron, Saint-Pierre-de-Chérennes

For municipalities that are partly included, cadastral maps have been lodged with the municipal authorities.

5.   Link with the geographical area

‘Bleu du Vercors-Sassenage’ is a cheese made from cow's milk with organoleptic characteristics linked to the particular conditions of the natural environment of the Vercors – whose grassland is rich in flora, producing a type of milk suited to cheese-making – and the traditional methods for transforming the milk into a blue-veined cheese.

Lying at an altitude of some 1 000 m, the Vercors is the largest subalpine karst massif of the northern French Pre-Alps. Situated to the west of Grenoble, it is enclosed by the Isère valley, the Valence plain, and the Drôme and Drac valleys.

The geographical area encompasses the upper sections of the Vercors, which are bounded by Urgonian limestone cliffs. The Massif is a vast, undulating, high-altitude plateau: access is via gorges and has long been difficult, helping the Massif to preserve its identity and specific characteristics.

The landscape of the Vercors is also marked by glacial activity dating back to ancient times. It is characterised by long, cradle-shaped wet valleys and cirques and closed coombs overlooked by cliffs.

The soil of the mountains, with their limestone outcrops, is shallow and can only support dry open woodland or dry grassland. At the bottom of the valleys and slopes, the soil consists of sand and clayey gravel formed from glacial activity, as well as clay resulting from the decalcification of the Urgonian limestone. This is where most of the hay meadows and grassland of the Vercors are found.

The Vercors has a mountain climate: summers are short, it is always cool at night, autumn comes early, while winters are long, cold and snowy, albeit softened by the mitigating effects of the Atlantic and the Mediterranean.

Precipitation is significant: some 1 000 mm to 1 700 mm of rain or snow per year, spread relatively evenly over the year.

Agriculture in the Vercors revolves around extensive mountain farming, based mainly on the utilisation of the grassland, the main types of production being dairy cattle farming (on one out of every two farms), suckling cattle farming, sheep farming, and to a lesser extent cereal production, mainly for feed.

As regards human factors, evidence of this cheese being made in the Vercors Massif goes back to the 14th century.

The part of the geographical area situated in the Isère department was once known as the ‘Sassenage Mountains’. Over time, the region came to be known as the ‘Vercors’, as a continuation of the Vercors of the Drôme department. The merging of the two geographical names corresponds to the historical evolution of the two ancient regions that form the Massif.

In the 14th century, the Lord of Sassenage, who was the owner of the four parishes of Lans-en-Vercors, Villard-de-Lans, Méaudre and Autrans, collected the cheese as a tax and sold it in Sassenage.

That is how ‘Bleu du Vercors-Sassenage’ started to become known outside its geographical area and was widely traded over the centuries both in France and abroad.

Traditional farm-based production of the cheese continued until the early 20th century, when it went into decline as a result of competition from dairies. In 1933, Mr Léonard Mestrallet, director of the dairy cooperative of Villard, began making ‘Bleu du Vercors-Sassenage’ following the traditional recipe. He expanded production and began selling it in Grenoble and St Etienne. This marked a resumption in farm-based production of the cheese.

To this day, the milk is produced and transformed into ‘Bleu du Vercors-Sassenage’ according to traditional practices.

Production of the milk is based on a grazing system that makes the most of the rich flora of the Vercors, with mandatory grazing for the cows as soon as the weather allows. The animals' basic diet consists solely of grass from the geographical area.

Originally, milk production was mainly based on the local cattle breed ‘Villard-de-Lans’, which was well-suited to this difficult environment. Having practically disappeared in the 1970s, the breed is now the subject of a preservation and revival programme. It was joined by other breeds suited to the mountainous climate conditions in the 1950s: the ‘Montbéliard’ and ‘Abondance’ breeds.

The characteristic production techniques for ‘Bleu du Vercors-Sassenage’ are the following:

—	warm maturation, including sowing with mostly thermophilic fermenting agents and Penicillium roqueforti, followed by curdling;

—	cutting the curd into hazelnut to walnut-sized grains;

—	stirring the grains, interspersed with periods of rest;

—	moulding without pressing, and salting on both sides of the cheese;

—	during the ripening phase, turning over and piercing the cheese and storage under cool, humid conditions;

—	ripening for at least 21 days.

‘Bleu du Vercors-Sassenage’ is an unpressed, uncooked, blue-veined cow's milk cheese. It comes in the shape of flat cylinders 27 to 30 cm in diameter and convex on the outside. Its rind presents a fine bloom. It is a creamy and homogeneous cheese with well-distributed blue veins and openings of various shapes distributed throughout the cheese. ‘Bleu du Vercors-Sassenage’ has the taste of a mild blue cheese, with no excess bitterness, acidity or saltiness, and is characterised by a slight taste of hazelnut and a scent of undergrowth.

The abundance of natural grassland, which has developed mainly on clay-limestone sands and clayey soils resulting from decalcification and is rich in flora, has given rise to a tradition of extensive dairy cattle farming based on a grazing system.

The various mountains that make up the Vercors region enable optimum use to be made of the natural environment: the flat and humid valley floors supply farms with fodder; the bottom of the slopes provide herds with a safe food supply; the steep slopes are devoted to grazing; the high mountain pastures are used during the summer season. This diversified mountain flora forms the basis of the herd's diet and gives the milk, and hence the cheese, its typical characteristics.

The inaccessible nature of the Vercors Massif forced farmers to turn to cheese-making very early on.

Farmers began producing a medium-sized cheese that could be preserved and was suited to the needs of mountain farming and to trading with neighbouring regions.

Its traditional production, based on the creation of blue veins, dates as far back as the 14th century, when it was already known as a ‘blue’ cheese, and has been preserved to this day, mainly due to the isolated location of the Massif.

The various stages of production of ‘Bleu du Vercors-Sassenage’ also give it its distinct characteristics:

—	the size of the curd grains (hazelnut to walnut-sized) help produce a creamy and homogeneous cheese;

—

stirring the curds, interspersed with periods of rest, allows the curds to be coated with a film (a process known as ‘coiffage’) that prevents them from sticking together, while moulding and draining the curds without pressing them allow openings to form on the cheese, where Penicillium roqueforti will develop;

—	ripening under humid and cool conditions, combined with piercing, promotes the balanced formation of Penicillium roqueforti;

—	ripening, which takes at least 21 days, also allows a thin surface mould to form and produces the cheese's specific aromas: mild blue cheese, hazelnut and undergrowth.

To sum up, ‘Bleu du Vercors-Sassenage’ is intimately linked to a region, the Vercors, which producers have been able to exploit by developing extensive mountain farming and traditional production techniques.

Reference to publication of the specification

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

https://extranet.inao.gouv.fr/fichier/CDCBleuVercorsSassenage-BO.pdf