Non-opposition to a notified concentration

(Case COMP/M.4737 — Sabic/GE Plastics)

(Text with EEA relevance)

(2007/C 249/01)

On 2 August 2007, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

Non-opposition to a notified concentration

(Case COMP/M.4744 — Ineos/Borealis)

(Text with EEA relevance)

(2007/C 249/02)

On 24 August 2007, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

Non-opposition to a notified concentration

(Case COMP/M.4623 — Vinci Construction/Solétanche)

(Text with EEA relevance)

(2007/C 249/03)

On 24 July 2007, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in French and will be made public after it is cleared of any business secrets it may contain. It will be available:

Non-opposition to a notified concentration

(Case COMP/M.4798 — BP/Associated British Foods/JV)

(Text with EEA relevance)

(2007/C 249/04)

On 30 August 2007, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

Non-opposition to a notified concentration

(Case COMP/M.4785 — Russian Machines/Magna)

(Text with EEA relevance)

(2007/C 249/05)

On 30 August 2007, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

List of appointments made by the Council

(July, August and September 2007) (social field)

(2007/C 249/06)

COUNCIL DECISION

of 15 October 2007

appointing the Italian members and alternate members of the Advisory Committee on Safety and Health at Work

(2007/C 249/07)

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty establishing the European Community, and in particular Article 202 thereof,

Having regard to Council Decision of 22 July 2003 on the setting up of an Advisory Committee on Safety and Health at Work (1), and in particular Article 3 thereof,

Having regard to the list of candidates submitted to the Council by the Governments of the Member States,

Whereas:

HAS DECIDED AS FOLLOWS:

Sole Article

The following are hereby appointed members and alternate members of the Advisory Committee on Safety and Health at Work for the period ending on 28 February 2010:

I.   GOVERNMENT REPRESENTATIVES

II.   TRADE UNION REPRESENTATIVES

III.   EMPLOYERS' REPRESENTATIVES

(1)  OJ C 218, 13.9.2003, p. 1.

(2)  OJ L 64, 2.3.2007, p. 30.

Euro exchange rates (1)

23 October 2007

(2007/C 249/08)

1 euro=

(1)  

Source: reference exchange rate published by the ECB.

Information communicated by Member States regarding State aid granted under Commission Regulation (EC) No 70/2001 on the application of Articles 87 and 88 of the EC Treaty to State aid to small and medium-sized enterprises

(Text with EEA relevance)

(2007/C 249/09)

Information communicated by Member States regarding State aid granted under Commission Regulation (EC) No 70/2001 on the application of Articles 87 and 88 of the EC Treaty to State aid to small and medium-sized enterprises

(Text with EEA relevance)

(2007/C 249/10)

STATE AID — FRANCE

State aid C 38/07 (ex NN 45/07) — Aid to Arbel Fauvet Rail

Invitation to submit comments pursuant to Article 88(2) of the EC Treaty

(Text with EEA relevance)

(2007/C 249/11)

By means of the letter dated 12 September 2007 and reproduced in the authentic language on the pages following this summary, the Commission notified France of its decision to initiate the procedure laid down in Article 88(2) of the EC Treaty concerning the above-mentioned aid.

Interested parties may submit their comments on the measure in respect of which the Commission is initiating the procedure within one month of the date of publication of this summary and the following letter, to:

The comments will be communicated to France. Confidential treatment of the identity of the interested party submitting the comments may be requested in writing, stating the reasons for the request.

TEXT OF SUMMARY

This procedure concerns non-notified State aid by France to Arbel Fauvet Rail (AFR), a manufacturer of railway rolling-stock located in Douai (France). AFR has been in financial difficulty for many years.

On 4 July 2005, the Région Nord-Pas-de-Calais and the Communauté d'agglomération du Douaisis jointly granted AFR a repayable advance of EUR 2 million at an annual interest rate of 4,08 %, to be repaid in six-monthly instalments over a three-year period starting on 1 January 2006. No guarantee was lodged for the repayment of this advance.

The Commission believes that AFR was, when the advance was granted, a firm in difficulty within the meaning of the Community Guidelines on State aid for rescuing and restructuring firms in difficulty. The Commission also considers that AFR would have been unable to obtain funding on such favourable terms on the private credit market and, therefore, that the repayable advance constitutes State aid.

The Commission doubts whether such aid is compatible with the common market, especially in view of the Guidelines on aid for rescuing and restructuring. In particular, the Commission notes that France has submitted no restructuring plan and that AFR seems to have taken no compensatory measures to offset the impact of the aid. As the advance has been granted for more than six months, it is not compatible with the common market as rescue aid either.

In accordance with Article 14 of Council Regulation (EC) No 659/1999, any unlawful aid may be recovered from its beneficiary.

TEXT OF LETTER

(1)  Le 29 juin 2007, AFR a été reprise par la société IGF Industries et a changé sa raison sociale en “IGF Industries — Arbel Fauvet Rail”.

(2)  Voir la communication de la Commission concernant la méthode de fixation des taux de référence et d'actualisation (JO C 273 du 9.9.1997, p. 3).

(3)  Voir la décision de la Commission 2 mars 2005 dans le cas “Chemische Werke Piesteritz” (JO L 296 du 12.11.2005, p. 19, aux points 107-108) et la décision de la Commission du 24 janvier 2007 dans le cas C 38/2005 “Biria ” (JO L 183 du 13.7.2007, pts 27; 83 et suivants).

(4)  JO C 242 du 1.10.2004, p. 2.

STATE AID — ROMANIA

State aid C 41/07 (ex NN 49/07) — Privatisation of Tractorul

Invitation to submit comments pursuant to Article 88(2) of the EC Treaty

(Text with EEA relevance)

(2007/C 249/12)

By means of the letter dated 25 September 2007 reproduced in the authentic language on the pages following this summary, the Commission notified Romania of its decision to initiate the procedure laid down in Article 88(2) of the EC Treaty concerning the above-mentioned aid measures.

Interested parties may submit their comments on the aid measure in respect of which the Commission is initiating the procedure within one month of the date of publication of this summary and the following letter, to:

These comments will be communicated to Romania. Confidential treatment of the identity of the interested party submitting the comments may be requested in writing, stating the reasons for the request.

TEXT OF SUMMARY

PROCEDURE

By letter of 17 January 2007, the Commission requested from the Romanian authorities information on several undertakings undergoing privatisation, including Tractorul. Following the subsequent exchange of letters, the Commission by letters of 5 July 2007 and 30 July 2007 urged the Romanian authorities to abolish specific conditions attached to the privatisation contract of Tractorul, indicating at the same time that the failure to suspend any unlawful aid might lead the Commission to adopt a decision on the basis of Article 88(2) EC Treaty and of Article 11(1) of Council Regulation (EC) No 659/1999 laying down detailed rules for the application of Article 93 of the EC Treaty (suspension injunction).

DESCRIPTION

Tractorul is a large undertaking active in the production of tractors and other agricultural devices. Due to large losses and high indebtedness over the past years, the undertaking went under the authority of the Romanian privatisation agency AVAS into voluntary liquidation. A viable activity (going concern) has been identified and sold by public tender on 5 July 2007. Several undertakings announced their participation, however only three have accepted the starting price of EUR 77 million. Flavus Investments SRL won the tender. The sales framework contract and the sales contract have been signed shortly after.

AVAS attached specific conditions to the privatisation contract, the most relevant from a State aid point of view being the maintenance of the current activity for 10 years and (re)hiring with priority the former employees of Tractorul.

ASSESSMENT

The privatisation of Tractorul through a tender to which conditions were attached has most likely resulted in a lower sales price than in case of an unconditional tender and involves therefore State aid. The beneficiaries of this aid are the economic activity that is privatised and, potentially, the buyer. Conditions such as the maintenance of the production for the next 10 years ensure that a certain level of economic activity will be maintained by the new owner and do therefore provide an advantage to the privatised company. Further, if the sales price is below the market value, the new owner would also obtain an advantage. In both cases, these advantages are paid for by the foregone revenue of the State in the sale.

The Commission considers that the non notified aid measure entailed by the conditions attached to the privatisation contract constitutes State aid. It involves State resources, it affords an advantage to the beneficiaries, it is selective and has an effect on trade.

The privatisation contract including the conditions attached has not been notified to the Commission. It seems that the aid was put into effect in breach of Article 88(3) EC Treaty. Consequently, the measure seems to constitute unlawful aid.

The Commission has decided to open the procedure under Article 88(2) EC Treaty in order to assess the compatibility of the aid with the common market, and to issue a suspension injunction, enjoining Romania in accordance with Article 11(1) of Regulation (EC) No 659/1999 to suspend any unlawful aid until the Commission has taken a decision on the compatibility of the aid.

TEXT OF LETTER

(1)  Al XXIII-lea Raport privind politica în domeniul concurenței, 1993, p. 255.

(2)  Vezi de exemplu Cauza C-344/99 Germania v. Comisia (Gröditzer Stahlwerke), hotărârea Curții din 28 ianuarie 2003; Cauza conexă C-278/92, C-279/92 și C-280/92 Spania v. Comisia (Hytasa), hotărârea Curții din 14 septembrie 1994.

(3)  JO L 83, 27.3.1999, p. 1.

(4)  JO C 244, 1.10.2004, p. 2.

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 249/13)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘SLOVENSKÁ PARENICA’

EC No: SK/PGI/005/0485/19.07.2005

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

2.   Group:

3.   Type of product:

Group 1.3: Cheeses

4.   Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name: ‘Slovenská parenica’

4.2.   Description: ‘Slovenská parenica’ is a steamed, lightly smoked cheese wound into two rolls 6-8 cm in diameter and 5-8 cm high, connected in an ‘S’-shape. The rolls are bound with cheese string or chain. Prior to being rolled up, the cheese strip is 2-3 mm thick, 5-8 cm wide and 4-6 m long. ‘Slovenská parenica’ has a delicate taste, the odour of sheep's milk and a smoky smell. It is known for the characteristically pronounced fibrous structure of the curd. It contains a minimum 53 % dry matter and 50 % fat in dry matter.

The ingredients used are fresh raw, unprocessed sheep's milk from grazing sheep of the Wallachian, improved Wallachian, Cigaya and East Friesian breeds or a mixture of fresh raw, unprocessed sheep's milk and fresh raw, unprocessed cow's milk, containing at least 50 % sheep's milk.

It is sold on the market in individual packages of 450-500 g. It is wrapped in food-grade transparent plastic wrap or cellophane in between two oval pieces of fairly thick wooden board.

Characteristics:

Shape: ‘Slovenská parenica’ comes in the form of two connected rolls of cheese strip which are 5 to 8 cm high and have a diameter of 6 to 8 cm. Traditionally the two coils are bound with cheese string.

Odour: ‘Slovenská parenica’ has the characteristic odour of sheep's milk and a smoky smell resulting from its being smoked in hardwood smoke.

Taste: The taste is that of a mild, pleasantly salty sheep's milk cheese.

Consistency: Elastic, with a fibrous structure; threads form when broken open.

Colour: Yellow to brown on the outside after smoking; white to buttery yellow on the inside.

Composition: Minimum dry matter content 53 %; minimum fat in dry matter 50 %; maximum salt content 3 %.

Microbiological requirements: Contains the natural microorganisms found in milk, i.e. the Lactobacillus, Enterococcus, Lactococcus and Streptococcus strains. It must not contain pathogenic microorganisms (Listeria monocytogenes and Salmonella). Steaming at 60-70 °C results in partial pasteurisation, during which the natural microflora content falls roughly from 105 to 102.

4.3.   Geographical area: According to historical sources, steamed cheese production began around Zvolen and Brezno in the early 19th century. It gradually expanded to almost every part of Slovakia. Since the end of the Second World War, ‘Slovenská parenica’ production has been confined to a defined mountainous area of Slovakia at least 200 metres above sea level. The sheep are put out to graze in early spring (March/April) in the lower-lying parts of the defined area. In May and the summer months, they move to higher pastures.

The western boundary of the defined area is formed by the Western slopes of the Biele Karpaty (White Carpathian) range, Považský Inovec, Tríbeč, Vtáčnik, Štiavnické vrchy and Krupinská vrchovina mountains and uplands.

The slopes of the Krupinská vrchovina, Cerová vrchovina, Stolické vrchy, Slovenský kras (Slovak Karst), Volovské vrchy and Slanské vrchy mountains and uplands make up the southern boundary.

The eastern boundary is formed by the mountain and upland slopes of Vihorlatská vrchovina, Popriečiny, Beskydské predhorie and Bukovské vrchy, and the border with Ukraine.

The northern boundary is marked by: the border with Poland; the slopes of the Laborecká vrchovina, Ondavská vrchovina, Ľubovnianska vrchovina, Pieniny, Spišská Magura, Tatry (Tatras), Skorušinské vrchy, Podbeskydská vrchovina, Oravské Beskydy and Kysucké Beskydy mountains and uplands; the border with the Czech Republic; the slopes of Turzovská vrchovina, Javorníky and Biele Karpaty (White Carpathian) mountains and uplands; and the Skalica border crossing.

The application bears the country's name, since the defined geographical area accounts for more than 80 % of Slovakia's territory. The Slovak Republic covers an area of 49 035 km2. As one of the smallest EU Member States, its surface area is comparable to that of some regions in other Member States.

Slovakia was once part of Czechoslovakia, which split on 1 January 1993 into two independent States — the Czech Republic and the Slovak Republic.

This is the background to the name ‘Slovenská parenica’, which did not bear the name of a country, but rather the name of part of a country's territory which became the name of a country after the historic events of 1 January 1993. Since by then the name was already in use, internationally protected and universally known to consumers, the Slovak Republic would request continued protection for it, also within the European Community.

‘Slovenská parenica’ is produced in the same way throughout the defined area. Within this defined area, the same breeds of sheep — that is to say the Wallachian, improved Wallachian, Cigaya and East Friesian breeds — are raised on pastureland with the same flora and climatic conditions, thereby ensuring uniform quality of the basic raw ingredient, sheep's milk.

Written records attest to the historical links of ‘Slovenská parenica’ production with this area.

4.4.   Proof of origin: Cow's and sheep's milk, and ‘Slovenská parenica’ itself, are produced solely in the defined mountainous area of the Slovak Republic. The raw milk is worked into a lump and then either parenica is produced directly on farms and sheep farms or the milk is weighed out and sent to bryndza cheese producers and dairies for processing. Each bryndza cheese producer purchases raw sheep's and cow's milk in adjacent regions of the defined area.

A two-stage checking and documentation procedure is enforced in respect of producers who purchase milk. The first stage involves inspections of the suppliers of the sheep's and/or cow's milk. Checks are performed to ensure that the breeding area and location of the pastureland lie within the defined area, as well as on the sheep breeds.

Those farms, breeders and suppliers which meet the terms and conditions of the specification are put on a suppliers' list held and updated by Cech bryndziarov.

The second stage involves inspections of the ‘Slovenská parenica’ producers. Checks are performed:

to ascertain the origin of the raw materials used, by scrutinising the documentation relating to the purchase and comparing them with the list of authorised suppliers,

to ensure compliance with the minimum proportion of sheep's milk for production, on the basis of documentation concerning the quantity of raw materials purchased and sales volumes for ‘Slovenská parenica’,

to ensure that the terms and conditions governing production and qualitative parameters in respect of the product comply with the specification, on the basis of production records and analysis results.

In the case of producers which make ‘Slovenská parenica’ using their own milk, a one-stage checking procedure is performed.

Checks are carried out to ascertain:

that the breeding area and location of pastureland lie within the defined area,

the sheep breeds raised,

compliance with the minimum proportion of sheep's milk for production, on the basis of documentation on milk production and sales volumes for ‘Slovenská parenica’,

that the terms and conditions governing production and qualitative parameters in respect of the product comply with the specification, on the basis of production records and analysis results.

In order to identify the product, the name ‘Slovenská parenica’, the producer's name and the production plant's address are displayed on the packaging. The guarantee that the product originates from the protected geographical area is provided by the fact that the geographical location of the producer's plant lies specifically within the delimited area in which production of ‘Slovenská parenica’ is authorised.

4.5.   Method of production: Parenica was originally produced in sheep farmers' kitchens, where the necessary conditions in terms of temperature and space were specially created, and where there was space for smoking and storage. Once shepherds had learnt to build more weather-proof and spacious dwellings, the production of parenica also began on highland sheep farms. The original method of production on highland sheep farms has been preserved to this day in some households. Fresh sheep's milk or a mixture of sheep's and cow's milk containing at least 50 % sheep's milk is curdled at a temperature of 29-32 °C. Actual curdling takes place about half an hour after the rennet has been added. This curdled cheese mass is then mixed using a cheese harp and cut with a cheese knife to produce 0,5-1 cm chunks. The crumbly cheese mass is then left to settle before being moulded into a lump by hand. The lump is then lifted out of the whey with a cheese cloth and left to drain. The curd is produced in a double-bottomed wooden press or rustproof receptacle. On its removal from the cheese cloth, the lump of sheep's cheese weighs 3-5 kg.

Once drained and solidified (after 4-10 hours), the lump is placed on a wooden or rustproof shelf to ferment. Fermentation takes approximately 24 hours at a temperature of 20-23 °C to achieve a pH level for the cheese of about 5,3.

The duly fermented lump cheese is cut into smallish pieces and approximately  kg is weighed out to make one parenica. Thus weighed out, the cheese is placed in a wooden churn with hot water (water temperature of 60-70 °C). A wooden spatula is then used to scrape over the top of the churn until there is a soft cheese mass. The cheese mass is removed and excess water squeezed out of it by hand; it is then stretched and folded over a number of times. Stretching and folding is repeated several times. A strip is pulled from the cheese mass thus prepared and this is then formed on a wooden board, using the edge of a hand, so that it has a length of 4-6 m, a width of about 6 cm and a thickness of 2-3 mm. The strip which has been pulled out is placed in a prepared cold saturated salt solution. The strip is then removed, any excess salt solution is squeezed out, and it is placed in the centre of a board and wound, by taking the two ends and working in opposite directions, into an ‘S’ shape. It is bound with string or chain and placed on a wooden board. After being dried on the wooden board, the cheese is placed in a smoking chamber and smoked for about two hours in hardwood smoke.

4.6.   Link: Parenica began to be produced for household needs in sheep-farming families during the 18th century. By the 19th century it was being sold not only in the area covered by present-day Slovakia, but also in Vienna and other European cities.

Written records of ‘Slovenská parenica’ go back as far as the 19th century. Professor Otakar Laxa, a well-known dairyman living at the turn of the 20th century, regarded parenica as the crowning glory of the art of steamed cheese-making. In his book Syrařství (Cheese-making), first ed., 1908, he mentions ‘Slovenská parenica’ as a unique cheese and describes its production and interesting shape. In conclusion, he writes this of the ‘Slovenská parenica’:

‘There are no other cheeses which are so typically Slovak as parenica cheeses and they should be regarded as unique in the cheese-making sector.’

Laxa christened parenica‘the queen of cheeses’ and commented on its remarkable shape, reminiscent of a decorative motif used frequently by the ancient Slavs.

The section entitled ‘Cheeses’ on page 180 of the Codex Alimentarius Austricus (Volume III, Vienna, 1917) contains the following reference: ‘Parenica is a steamed stretched cheese which is pulled out of hot water into strips and threads and is then rolled up and smoked’. The origin is clearly stated as ‘Oberungarn’, which is now Slovakia, and its name is given, in Slovak as ‘parenica’.

The grounds for application for a geographical indication for ‘Slovenská parenica’ lie in its reputation, as well as in its exceptional nature, the novel method of its production, its remarkable shape, the skill of its producers, and the tradition behind it. The special nature of ‘Slovenská parenica’ stems from the quality of the milk taken from grazing sheep (see point 4.2), but chiefly from the specific method of production, involving stretching and folding the cheese mass before further and repeatedly stretching it out and folding it over. Once the cheese mass has been thus prepared a strip is pulled from it and moulded on a wooden board with the edge of a hand. The strip is immersed in a prepared solution, removed, placed in the centre of a board and wound, by taking the two ends and working in opposite directions, into an ‘S’ shape. It is bound with cheese string or chain. This specific approach is native and endemic to the entire defined area. ‘Slovenská parenica’ stands out not only because of its specific production method, but also because, unusually for a cheese, it has a distinctive ‘S’ shape. The quality itself is derived from the makers' skills and experience.

The specific and exceptional quality of ‘Slovenská parenica’ is borne out by the fact that its name is protected under two bilateral agreements. These are the Agreement of 18 May 1987 between the Government of the Czechoslovak Socialist Republic and the Government of the Republic of Portugal on the protection of designations of origin, data of origin and other geographical and analogous indications and the Agreement of 20 January 1981 between the Czechoslovak Socialist Republic and the Republic of Austria on protection of designations of origin, data of origin and other designations of agricultural and industrial products.

Exports of ‘Slovenská parenica’ also play a prominent role in boosting tourism. The sheep-farming products typical to Slovakia are one of its trademark features. Even the more discerning foreign visitor is turning away from standard travel agency packages in favour of something more unusual and distinctive.

Tourists have traditionally associated Slovakia with the sheep-farming products that have helped enhance its reputation, and it is thanks in part to ‘Slovenská parenica’ and other sheep-farming products that during their frequent visits to the country they seek out shepherd's huts and sheep farms.

Every year Slovak towns hold an annual fair, called a ‘jarmok’, at which ‘Slovenská parenica’ is always a feature.

4.7.   Inspection body: Quality control and checks on compliance with the specification for ‘Slovenská parenica’ are carried out regularly by: BEL/NOVAMANN International s.r.o., CERTEX certification body ‘accredited under standard EN 45011’ authorised by the Slovak Ministry of Agriculture,

4.8.   Labelling: A producer which makes ‘Slovenská parenica’ in accordance with this specification is may use the name ‘Slovenská parenica’ when labelling, advertising and marketing the product and, pursuant to Articles 8(2) and 20(2) of Council Regulation (EC) No 510/2006, may use it as a protected geographical indication or use the Community symbol.

Labels affixed to the product must include the name ‘Slovenská parenica’, highlighted.

(1)  OJ L 93, 31.3.2006, p. 12.

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2007/C 249/14)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘JIHOČESKÁ ZLATÁ NIVA’

EC No: CZ/PGI/005/0406/20.10.2004

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

2.   Group:

This application is for a derogation from Article 5(1) of Council Regulation (EC) No 510/2006, as there is only one producer in the region. The requirements laid down in Article 2 of Commission Regulation (EC) No 1898/2006 are met.

3.   Type of product:

Class 1.3: Cheese

4.   Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1   Name: ‘Jihočeská Zlatá Niva’

4.2   Description: The basic raw material used in production of this natural cheese containing mould is dairy processed cow's milk. The cheese is made exclusively from milk from the designated area.

External appearance: The cheese is wheel-shaped with a diameter of 180-200 mm and a height of approximately 10 cm (weight approximately 2,8 kg); marks of treatment by washing or scraping on the rind, bluish-green mould growing throughout the cheese and a partly waxy finish on the surface of the cheese are not signs of flaws. The surface of the cheese can be creamy to light brownish in colour.

Internal appearance: The inside of the cheese is creamy white to buttery in colour with regular green to bluish-green marbling of mould growth in the cheese and recognisable pierce marks.

Consistency of the cheese: Milder than ‘Jihočeská Niva’ with a 50 % fat content in dry matter, pasty, evenly aged; presence of foreign mould not permitted.

Taste, aroma: Salty, pungent, aromatic, sharp finish, characteristic of cultured Penicillium roqueforti mould.

Form in which the product is marketed: The cheese is marketed only in the shape of a wheel weighing approximately 2,8 kg.

Physical/chemical requirements:

Dry matter content: 52 %

Fat content in dry matter: 60 %

Salt content: 2,5-6 %

Microbiological properties: The cheese contains cultured Penicillium roqueforti mould PY or PV, CB or PR1 (up to PR4). In addition, in terms of microbiological requirements, the cheese meets the standard criteria for food safety and production process hygiene.

Packaging: The package is clean and intact, covers the entire surface and is accurately marked.

4.3   Geographical area: The geographical area is the South Bohemia region whose borders are demarcated by Act No 36/1960 Coll. on the Territorial Division of the State, as last amended.

4.4   Proof of origin: In addition to the standard tests, each cistern of milk supplied is also checked to make sure that it contains no residual inhibitors. Individual batches are marked throughout the entire aging and packaging process. Each batch is laboratory tested throughout the process, starting from the milk right through until the cheese is ready for distribution. (i.e. inter-operational and check-out controls). Records are properly kept about all the tests that take place.

A central register of milk suppliers and purchasers of end-products is kept.

All raw materials entering the production process must correspond to the specification from the relevant producer (supplier); these specifications are kept up to date. The raw material suppliers are required to provide the producer with a declaration on the absence of genetically modified organisms and a declaration on the allergens present.

The packaging used is specified as suitable for contact with food.

Production of Jihočeská Zlatá Niva blue cheese is regulated by the HACCP system and is subject to the control system laid down in the Guides to Good Hygiene and Manufacturing Practice; records are kept on all tests carried out (laboratory logs, technical records, electronic LAB system records and test records).

The final product must comply with the relevant hygiene regulations.

All production activities and compliance with specifications are under the permanent supervision of the control authority, which is the Krajská veterinární správa (regional veterinary administration) for the South Bohemia region.

In addition to other data, information about the producer, i.e. the name and address of the company, is indicated on the package.

4.5   Method of production: Dairy processed milk with a fat content of 5,35 % is filled into the cheese-making machine and commonly used cultures, which ensure good acidification of the cheese over the entire production and aging processes, are added. The characteristic taste of Jihočeská Zlatá Niva is imparted by cultured Penicillium roqueforti mould (see Section 4.2) which has been used for decades (the culture stock is generally available for use in the food industry). After the rennet has been added and milk curdled, the resulting grains of cheese are put into wheel-shaped forms. Whey is drained off and the micro-flora culture developed at a restricted temperature. The cheese is salted in two phases: first in a saltwater brine and then by rubbing with large-grain salt. In the past, aging took place only in natural aging cellars that were hollowed out of limestone rock. In 2005, due to the increase in production of this blue cheese, air-conditioned aging cellars equipped with temperature and humidity controls were built. The cheese ages in the cellars for at least six weeks. The surface of the ripened cheese is washed or scraped, and then the cheese is packed in aluminium foil. The packaging must be intact, clean and properly marked.

In view of the biotechnological nature of the product, the blue cheese must be packed directly at the production facility. This is also necessary to maintain product quality, hygiene and cleanliness, to prevent the cheese from being confused with cheese from a different region and, last but not least, to allow better traceability of the product.

4.6   Link: Blue cheeses have been produced at the Český Krumlov plant using the same production method since 1951. Production of blue cheeses with 60 % fat content in dry matter started in Český Krumlov a few years later than production of blue cheeses with 50 % fat content. The cheese is named after the meadows and pastures of Šumava, where the main ingredient comes from — cow's milk delivered to the Český Krumlov plant from South Bohemia, particularly from the foothills of Šumava. The milk is from one of the least polluted regions. The pastures are located in the protected areas of Novohradské Hory, Blanský les and Šumava, and the area's unique flora has a positive influence on the taste of the milk.

These pastures offer a wide variety of flora specific to the region. Short-stalked plants (nard, fescue, etc.) with high varietal diversity are characteristic alongside certain rare varieties typical of the area. One special endemic plant is Phyteuma nigrum. Other special features include Gentiana pannonica, Ligusticum mutellina, Arnica montana, Gentianella praecox subsp. Bohemica, certain types of terrestrial orchids, etc.

This varied, rugged terrain is characterised by its very clean environment, particularly the Český Krumlov region and foothills of Šumava (Unesco Biosphere Reserve declared in 1990). As proof that the South Bohemian natural environment is highly valuable, a large number of officially protected landscapes have been declared, two of which are protected by Unesco.

Of course, local people's experience with producing this blue cheese, handed down from generation to generation, has also had a major influence on the quality and properties of Jihočeská Zlatá Niva.

Jihočeská Zlatá Niva blue cheese is very highly appreciated on the Czech market both by the general public and by dairy industry specialists. Jihočeská Zlatá Niva has ranked among the top cheeses with mould at nationwide cheese exhibitions (judged by a panel of specialists):

2003 — 2nd place,

2004 — 2nd place,

2006 — 2nd place,

2007 — 3rd place.

Jihočeská Zlatá Niva is also highly rated by laymen.

Blue cheeses are (generally) popular among consumers. Production and sale of Jihočeská Zlatá Niva are lower than sales of Jihočeská Niva, but have held steady since 2004 (according to the producer's records):

2003 — 126 680 kg sold,

2004 — 115 703 kg sold,

2005 — 117 314 kg sold,

2006 — 112 400 kg sold.

4.7   Inspection body:

4.8   Labelling: —

(1)  OJ L 93, 31.3.2006, p. 12.