Authorisation for State aid pursuant to Articles 107 and 108 of the TFEU

Cases where the Commission raises no objections

(Text with EEA relevance)

2012/C 352/01

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/competition/elojade/isef/index.cfm

Euro exchange rates (1)

15 November 2012

2012/C 352/02

1 euro =

(1)  Source: reference exchange rate published by the ECB.

STATE AID — BELGIUM, FRANCE, LUXEMBOURG

Decisions to open a formal investigation

State aids SA.34925 (12/C-2) (ex 12/N-2) — Second prolongation of the temporary refinancing guarantee to Dexia — by Belgium, SA.34928 (12/C-2) (ex 12/N-2) — Second prolongation of the temporary refinancing guarantee to Dexia — by France, SA.34927 (12/C-2) (ex 12/N-2) — Second prolongation of the temporary refinancing guarantee to Dexia — by Luxembourg

Invitation to submit comments pursuant to Article 108(2) TFEU

(Text with EEA relevance)

2012/C 352/03

By letter of 26 September 2012, reproduced in the authentic language on the pages following this summary, the Commission notified Belgium, France and Luxembourg of its decision to initiate the procedure laid down in Article 108(2) TFEU concerning the abovementioned aid. The Commission has decided to authorise on a temporary basis the second prolongation of the issuance window of the temporary refinancing guarantee, until it takes a final decision on Dexia's orderly resolution plan. The Commission extends the examination procedure opened by the temporary approval decision of 21 December 2011 to the notified modifications to the temporary refinancing decision.

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:

Those comments will be communicated to Belgium, France and Luxembourg. 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

DESCRIPTION OF THE MEASURE

Dexia is a financial group active in the banking and insurance sectors with major subsidiaries in France, Turkey and Luxembourg. The parent company, Dexia SA, is incorporated as a limited company under Belgian law and listed on the Euronext Paris and Euronext Brussels stock exchanges.

By decision of 26 February 2010, the Commission authorised restructuring aid to Dexia on the basis of a restructuring plan and on condition that Belgium, France and Luxembourg (‘the Member States concerned’) fulfil all the commitments and conditions concerning Dexia annexed to that decision.

Although the implementation of the restructuring plan approved on 26 February 2010 enabled Dexia to enhance the stability of its funding and to reduce its size, its non-strategic assets and its leverage, the implementation of the plan encountered delays and the liquidity imbalances of Dexia have grown since summer 2011.

By decision of 17 October 2011, the Commission decided to temporarily approve the purchase of Dexia Bank Belgium (‘DBB’, renamed ‘Belfius’ in March 2012) by the Belgian State from Dexia SA until it takes a final position on a restructuring plan of Belfius and, in view of the doubts raised by the transaction, to open a formal investigation procedure.

By decision of 21 December 2011 (‘the temporary approval decision’), the Commission temporarily authorised until 31 May 2012 a temporary guarantee of the Member States concerned on the refinancing of Dexia SA and Dexia Crédit Local SA (‘DCL’), covering a maximum amount in principal of EUR 45 billion. In that decision, in view of the fact that the new set of additional restructuring measures (such as the sale of DBB/Belfius and the temporary guarantee) constitutes a significant change to the conditions of Dexia's restructuring and that Dexia had breached several commitments annexed to the decision of 26 February 2010, the Commission:

On 21 and 22 March 2012, the Member States concerned notified to the Commission an orderly resolution plan of the Dexia group. On 31 May 2012, the Commission decided to initiate the procedure laid down in Article 108(2) TFEU concerning the orderly resolution plan of the Dexia group and the State aid measures envisaged therein.

On 25 May 2012, the Member States concerned notified to the Commission a request for a first prolongation of the temporary refinancing guarantee with an issuance window until 30 September 2012. On 31 May 2012, the Commission decided to authorise on a temporary basis the first prolongation of the temporary refinancing guarantee and to extend accordingly the examination procedure based on Article 108(2) TFEU opened by the temporary approval decision.

On 5 June 2012, the Member States concerned notified to the Commission a request to increase the ceiling of the temporary refinancing guarantee by EUR 10 billion up to EUR 55 billion. On 6 June 2012, the Commission decided to authorise on a temporary basis the increase of the ceiling of the temporary refinancing guarantee and to extend accordingly the examination procedure based on Article 108(2) TFEU opened by the temporary approval decision.

On 7 September 2012, the Member States notified to the Commission a second prolongation of the temporary refinancing guarantee with an issuance window until 31 January 2013. All other modalities of the temporary refinancing guarantee, as prolonged for the first time on 31 May 2012 and increased to a total nominal amount of EUR 55 billion on 6 June 2012, remain unchanged.

ASSESSMENT OF THE MEASURE

The Commission established in the temporary approval decision that the temporary refinancing guarantee constitutes aid. The notified second prolongation of the temporary refinancing guarantee constitutes an extension of that measure and, as such, also contains aid.

EVALUATION OF THE COMPATIBILITY OF THE AID

In the temporary approval decision and its first prolongation, the Commission raised doubts as to the compatibility of the temporary refinancing guarantee with the internal market, but decided to approve it temporarily until it has taken a final decision on Dexia's orderly resolution plan.

Since the main features of the temporary refinancing guarantee remain the same, the Commission still has doubts as to the compatibility with the internal market of the second prolongation with an issuance window until 31 January 2013. The Commission also notes that the second prolongation does not increase the total ceiling of the measure remaining at EUR 55 billion. The prolongation of the issuance window until 31 January 2013 seems to be mainly aimed at allowing the roll-over of previously issued State-guaranteed debt.

The Commission opens an in-depth investigation on the necessity of the second prolongation, which can only be established based on an in-depth analysis of the financial projections in the context of the formal investigation procedure opened in respect of the orderly resolution plan by Commission's decision of 31 May 2012 on the orderly resolution plan of Dexia.

Consequently, the Commission:

TEXT OF LETTER

(1)  C(2008) 7388 final.

(2)  Dans la présente décision, "Dexia" ou "le groupe" désigne Dexia SA et l'ensemble de ses filiales. En est donc exclue, depuis le rachat de Dexia Banque Belgique par l'État belge, Dexia Banque Belgique et ses filiales.

(3)  JO C 181 du 4.8.2009, p. 42.

(4)  JO C 305 du 16.12.2009, p. 3.

(5)  JO C 274 du 19.10.2010 p. 54.

(6)  Ce montant inclut également une garantie de l'État belge visant l'opération LA entreprise par la Banque nationale de Belgique en faveur de Dexia.

(7)  Considérants 8 à 13 de la décision d'extension de procédure, décision non encore publiée

(8)  JO L 38 du 11.2.2012, p. 12.

(9)  Dont Dexia Insurance Belgium qui regroupait les filiales, marques et canaux de distribution des produits d'assurance (DVV, Corona Direct et DLP).

(10)  Décision non encore publiée au Journal officiel.

Décision publiée sur le site internet de la DG Concurrence à l'adresse suivante:

http://ec.europa.eu/competition/state_aid/cases/243124/243124_1306879_116_2.pdf

(11)  Décision du 3 avril 2012 dans l'affaire SA.34440 vente de Dexia BIL, JO C 137 du 12.5.2012, p. 19.

(12)  Décision du 25 juillet 2012 dans l'affaire SA.34440 vente de Dexia BIL, non encore publiée.

(13)  Décision du 31 mai 2012 dans les affaires SA.26653, SA.30521, SA.33760, SA.33763, SA.33764, non encore publiée.

(14)  Décision du 31 mai 2012 dans l'affaire SA.33760, SA.33764, SA.33763, mesures additionnelles de restructuration de Dexia - garantie temporaire, non encore publiée.

(15)  Décision du 6 juin 2012 dans l'affaire SA.34925, SA.34927, SA.34928, Dexia – augmentation du plafond de la garantie temporaire, non encore publiée.

(16)  Voir considérants 41 à 46 de la décision d'extension de procédure, non encore publiée.

(17)  Voir considérant 29 et 30 de la décision conditionnelle et la section 2.2. de la décision d'autorisation temporaire et de la première décision de première prolongation de la garantie.

(18)  Information confidentielle […].

(19)  Voir le plan de résolution ordonnée de Dexia, Partie IV, Section A "Description générale de la stratégie proposée", p. 80 (premier paragraphe de la page).

(20)  Voir considérants 59 à 144 de la décision d'extension de procédure, non encore publiée.

(21)  Il s'agit des contrats, titres et instruments financiers garantis définis aux considérants 35 à 36 de la décision d'autorisation temporaire.

(22)  Il a également été ajouté un gage de second rang en faveur des États membres concernés, un engagement de Dexia SA et DCL qu'elles n'effectuent plus aucune nouvelle production et un engagement de Dexia de rembourser à chacun des États membres concernés les frais juridiques et financiers exposés par cet État membre à l'occasion de l'avenant. Voir considérant 36 de la décision de première prolongation de la garantie.

(23)  JO C 356 du 6.12.2011, p. 7, voir point 3.

(24)  JO C 195 du 19.8.2009, p. 9.

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

2012/C 352/04

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.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ACEITE DE LUCENA’

EC No: ES-PDO-0005-0760-18.02.2009

PGI ( ) PDO ( X )

1.   Name:

‘Aceite de Lucena’

2.   Member State or Third Country:

Spain

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

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

The product protected by the designation of origin is extra virgin olive oil obtained from the fruit of olive trees (Olea Europea L.), mainly of the ‘Hojiblanca’ variety (over 90 %) and of other accepted secondary varieties (‘Arbequina’, ‘Picual’, ‘Lechín’, ‘Tempranilla’, ‘Ocal’, ‘Campanile’ and ‘Chorruo’) exclusively through a physical or mechanical process of extraction at low temperature that does not alter the chemical composition of the oils, thus preserving the taste, aroma and characteristics of the fruit from which it is made.

Colour: between bright green and yellowish green, depending on the time of harvest (2/4 to 3/4 on the BTB scale).

Flavour: the protected oils are oils of medium fruitiness with notes of almond and green grass and a balance between bitter and spicy flavours, which are both very mild.

Aroma: the fruity aroma of green grass is dominant.

Physical/chemical and organoleptic parameters of the oil: acidity: maximum 0,8 %; peroxide value: not more than 15 meq O2/kg oil; ultraviolet absorbency (K270): maximum 0,15; maximum humidity 0,2 %; polyphenols (caffeic acid): minimum 100 ppm and an average of 350 ppm; median fruitiness (Mf): equal to or more than 3; median spiciness: from 1 to 3; median bitterness: from 1 to 3; median defect (Md): 0.

3.3.   Raw materials (for processed products only):

Not applicable.

3.4.   Feed (for products of animal origin only):

Not applicable.

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

The production of the olives and the preparation of the product take place within the geographical area identified in point 4.

Consequently, the pruning of the olive trees, the harvesting, cleaning, washing, crushing and mixing of the olives, and the phase separation and decanting of the oil must be performed within the defined geographical area.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

The oil is packaged in (preferably dark) glass bottles of 0,25, 0,5, 0,75 and 1 litre or in cans of 5 and 2,5 litres, in order to preserve its qualities as much as possible until consumption.

3.7.   Specific rules concerning labelling:

All containers of extra virgin olive oil covered by the protected designation of origin ‘Aceite de Lucena’ must bear a secondary label, issued by the Regulatory Board, which must feature the words ‘Aceite de Lucena’, the logo and a unique serial number for each container.

4.   Concise definition of the geographical area:

The geographical area is located in the south of the province of Córdoba (Spain) and includes the towns of Aguilar de la Frontera, Benamejí, Encinas Reales, Iznajar, Lucena, Montilla Moriles, Monturque and Rute and the eastern part of the municipality of Puente Genil, on the right bank of the River Genil.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Natural factors

The area’s limestone soils have high levels of carbonate. They are considered to be poor soils with little vertical development and a moderate deficiency in organic matter. They are rich in calcium and therefore have a high pH of 6 to 8.

The average altitude above sea level ranges from 171 m in Puente Genil to 800 m in Iznajar. The highest points in the region, with altitudes over 1 200 m, are located in the mountain range of the Subbética.

The area has a Mediterranean climate, with cold-temperate winters and hot, dry summers. Unlike the rest of the province, the area of the PDO ‘Aceite de Lucena’ shows only a few features of continentalisation.

Human factors

The usual planting density as well as the spacing applied in the area allows for perfect light penetration throughout the productive area of the trees, which is greatly helped by the pruning methods used for planting, growing, maintaining and tidying the olive trees.

The harvest in the geographical area is carried out on the basis of maturity and oil yield analyses. This facilitates the production of milder oils thanks to the changes in levels of polyphenols while avoiding natural fruit drop.

The system by which the olives are harvested, transported to the oil mill and pressed is such that these operations can be performed in an average time of 24 hours and a maximum of 72 hours.

5.2.   Specificity of the product:

Physical and chemical characteristics

Sensory characteristics

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The typical environment of the production area of the PDO ‘Aceite de Lucena’, namely the average altitude, the limestone soils with high levels of carbonate compounds and the Mediterranean climate, produces oils that are rich in polyphenols. As a result, these oils present different sensory properties, in particular a distinct but mild presence of spicy and bitter flavours.

The spiciness derives from the presence of phenol in the oils. This monomer occurs when levels of polyphenols are higher, provided it is not subsequently spoiled due to high temperatures or excessive use of water during production.

Similarly, the bitterness stems from the presence of aglycone, which occurs when polyphenols break down. Higher levels of polyphenols therefore benefit the formation of aglycone.

The olive varieties that are covered by the PDO ‘Aceite de Lucena’ and are grown in the production area are different in that their total content in polyphenols allows for the production of mild oils with a good balance between spicy and bitter flavours.

The growing practices in the region of Lucena, in particular the early harvesting, the processing at low temperatures and the speedy processing of the olives from the time of harvest, affect the acidity and the sensory characteristics of its oils (organoleptic features). It is mainly because of these practices that the oils produced have low acidity levels.

The early harvesting leads to the formation of trans-2-hexenal aldehyde which causes an aroma of green grass to develop provided the process is handled with care, the temperature is not raised, and not much water is used.

This also imparts a predominantly green colour to the oil, which turns more golden, almost yellowish green as olives are harvested later in the season.

Extracting at low temperature, using low percentages of water in the process, and storing the oil in suitable and completely inert containers allow the organoleptic characteristics of the products to be preserved and maintained.

Reference to the publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

http://www.juntadeandalucia.es/agriculturaypesca/portal/export/sites/default/comun/galerias/galeriaDescargas/cap/industrias-agroalimentarias/denominacion-de-origen/Pliegos/Pliego_Lucena.pdf

(1)  OJ L 93, 31.3.2006, p. 12.

Publication of an amendment 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

2012/C 352/05

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.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘EMMENTAL FRANÇAIS EST-CENTRAL’

EC No: FR-PGI-0117-0180-28.06.2011

PGI ( X ) PDO ( )

1.   Heading in the specification affected by the amendment:

2.   Type of amendment(s):

3.   Amendment(s):

3.1.   Description of product:

3.1.1.   Maturation

The maturing period is changed from ‘10 weeks’ to 12 weeks because longer maturation improves the development of the cheese’s characteristic features.

3.1.2.   Weight

A weight range of 60 kg to 130 kg is provided for, which is easier to check than an ‘average weight of 70 kg’.

3.1.3.   Fat

The indicated content is a minimum and not a fixed value. It is therefore specified that this content is at least 45 % instead of ‘45 %’.

3.1.4.   Size of the cheese wheel

For a more detailed description of the wheel, it is added that the size of the wheel is ‘0,70 m to 1 m in diameter’ and ‘at least 14 cm high at the sides’.

3.1.5.   Paste

For a more detailed description of the characteristics of the paste, it is added that it has a ‘supple and melt-in-the-mouth’ quality.

3.1.6.   Forms of presentation

The forms of presentation are specified: cheese in the form of whole wheels (…) or wedges, blocks, long cross-sections (longes), portions and pieces, mini-portions or grated instead of ‘cheese in wheel form’. These types of presentation featured in the specification of the ‘Label rouge’ No 04-79.

3.2.   Proof of origin:

The traceability requirements and procedures are specified.

3.3.   Method of production:

3.3.1.   Feed for dairy cows

The authorised and forbidden feeds are described in greater detail and a grazing obligation is added in the specification, which helps to strengthen the link with the product's origin.

3.3.2.   Frequency of the milk collection

Following an experiment that showed that the frequency of the milk collection did not affect the product’s specific character, it is amended as follows: ‘The milk is collected at least every two days’.

3.3.3.   Cheese production

Rules are added on the various production activities (in terms of time, temperature, etc.) and the authorised ingredients (cultures, rennet) to ensure better monitoring of the consecutive stages in the cheese-making process and of the traditional production methods.

3.3.4.   Sensory evaluation criteria

Sensory evaluation criteria are added for assessing the specific qualities of the cheese in its various forms of presentation.

3.4.   Link:

The chapter ‘Link with the product’s origin’ has been redrafted and is now split into three parts: the specificity of the eastern central region, the specificity of ‘Emmental français est-central’ and the causal link between the geographical area and the product’s specificity.

3.5.   Labelling:

The chapter ‘Labelling’ has been simplified. It has been specified that the name ‘Emmental français est-central’ and the European PGI logo must feature on the labels of cheeses for sale to consumers.

3.6.   National requirements:

The main items to be checked and the methods for assessing them have been described in greater detail in the specification. They are not included in the single document.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘EMMENTAL FRANÇAIS EST-CENTRAL’

EC No: FR-PGI-0117-0180-28.06.2011

PGI ( X ) PDO ( )

1.   Name:

‘Emmental français est-central’

2.   Member State or Third Country:

France

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

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

Raw cow’s milk cheese, cooked, pressed and salted with openings ranging from the size of a cherry to that of a walnut, containing a minimum of 45 % fat in dry matter, which is at least 62 g in 100 g of cheese. The paste has a supple and melt-in-the-mouth quality. The rind is hard and dry, golden yellow to light brown in colour. The cheese is matured for at least 12 weeks from the date of production until it leaves the cellar.

It comes in the following forms:

3.3.   Raw materials (for processed products only):

The milk must come from the geographical area because the pastures’ characteristics and the milk’s native microflora contribute to the specific taste of the cheese. The milk must be used raw to preserve its original natural flora.

3.4.   Feed (for products of animal origin only):

The herd is fed on grass and hay and grazing is compulsory for at least five months to maintain the link with the pastures of the geographical area. Fermented products are banned to avoid contamination by butyric germs that could alter the qualities of the cheese.

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

The production of the milk, the cheese-making process and the maturing take place in the geographical area so as to preserve the role of the local microflora in developing the cheese’s characteristic features. The long maturing time imparts a softer texture and a distinctly ‘fruity’ taste to the product.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

—

3.7.   Specific rules on labelling:

The name ‘Emmental français est-central’ and the European PGI logo must feature on the labels of cheeses for sale to consumers.

4.   Concise definition of the geographical area:

The geographical area comprises the following departments: Ain, Côte d'Or, Doubs, Haute-Marne, Haute-Saône, Haute-Savoie, Isère, Jura, Rhône, Saône-et-Loire, Savoie, Territoire de Belfort, Vosges.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The east-central region of France comprises three mountain ranges (Vosges–Jura–Northern Alps). The difficult geographical and climatic conditions in this region make it ideally suited to dairy cattle farming, which makes good use of the grass and feed produced by its pastures, especially through the processing of the milk into hard pressed cheese in the form of large wheels.

In the Middle Ages, the art of making large wheels of cheese provided a solution for preserving the abundant supply of summer milk during the winter.

Gradually, as the production of these cheeses required large volumes of milk (up to 900 litres of milk for a wheel of Emmental), producers set up cooperatives to pool their milk. The east-central region is known for its cheese-making cooperatives, which are called ‘fruitières’.

Factors of land use: because of the isolation of the production sites and the harsh climate in winter, the milk collection routes have historically always been short, which has enabled a large number of dairies to continue operating throughout the east-central region. The cheese-making dairies form an integral part of the regional heritage because of their close relationship to the land, and help maintain economic and social activity in the rural municipalities of east-central France.

Climatic factors: the mountain ranges in the east-central region are characterised by long, cold winters, hot and relatively dry summers, as well as abundant rainfall with many days of rain. This climate is particularly suitable for producing high-quality grass and hay (high protein and fatty acid content). The milk from the grasslands of the east-central region has a higher protein content than anywhere else in France. This feature is essential to the milk’s suitability for cheese-making.

Botanical and agronomic factors: the pastures in the east-central region of France have a high botanical and microbial diversity. This diversity is preserved thanks to agronomic practices. Grazing and haymaking continue to follow traditional cycles, which helps to preserve grassland biodiversity but also the microbial biodiversity of the milk.

5.2.   Specificity of the product:

‘Emmental français est-central’ is characterised by a typical propionic fermentation profile, limited lipolysis and more intense proteolysis than the thermised French Emmentals produced outside the east-central region.

The absence of butyric fermentation owing to the quality of the milk and the limited lipolysis due to the storage conditions of the collected milk allow the product to be matured for a longer period and to keep better.

As for the taste, the overall flavour is perceived as more intense and, particularly, more fruity than the thermised French Emmentals produced outside the region.

The more pronounced proteolysis induced by the long maturing time in keeping with the tradition in the east-central region lends a typical taste to the cheese and a more supple texture to the paste.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The specific quality of ‘Emmental français est-central’ is down to the feed of the dairy herd and the grazing obligation (at least five months), which forges a strong link between ‘Emmental français est-central’ and the various areas that make up the east-central region. The bulk of the dairy cows’ staple diet comes from the region of production: grass in summer, dried and traditionally harvested hay from the farm in winter. The link with the land is strengthened by banning the use of fermented feeds (silage; wrapped round bales of hay) and of supplementary feeds from scented plants (Cruciferae, etc.), some of which may generate butyric fermentation and acidity in the milk and later in the cheese, while others may produce flavours and odours that are unpleasant to consumers. These precautions are essential to allow the cheese to be matured in cellars for a long period of time (at least 12 weeks as opposed to 6 weeks for standard French Emmental), in keeping with tradition.

The organoleptic characteristics of ‘Emmental français est-central’ are influenced by the grassland flora and especially the microflora of the milk, which must be used raw.

The specific art of making ‘Emmental français est-central’ lies in the long maturing time (at least 12 weeks) in accordance with the regional tradition. The 12-week maturing period, along with the intrinsic qualities of the milk used, is the single most important factor that lends ‘Emmental français est-central’ its characteristic features: the wheel has a rind that is clean, natural, solid, smooth, dry, without blemishes or spots, not stitched, light yellow in colour and has a shape that is more or less rounded depending on the commercial destination of the product, while the paste is uniform in colour, has a fine and supple texture and a characteristic fresh and fruity taste.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

https://www.inao.gouv.fr/fichier/CDCIGPEmmentalFrancaisEstCentralV2.pdf

(1)  OJ L 93, 31.3.2006, p. 12.