5.12.2007

EN

Official Journal of the European Union

C 291/14

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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

(2007/C 291/07)

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.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9 and Article 17(2)

‘ROCAMADOUR’

EC No: FR/PDO/105/0026/29.11.2004

PDO ( X ) PGI ( )

Amendments(s) requested

1.   Heading(s) in the specification

—		Name of product
—		Description of product
—		Geographical area
—		Proof of origin
—		Method of production
—		Link
—		Labelling
—		National requirements
—		Other [to be specified]

2.   Type of amendment(s)

—		Amendment to Single Document or Summary Sheet
—		Amendment to specification of registered PDO or PGI for which neither the Single Document nor Summary has been published
—		Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)
—		Temporary amendment to Specification resulting from imposition of obligatory sanitary or phyto-sanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendments

The general aim of the requested amendments is to set out all the details needed to consolidate the conditions governing the production of milk and the product itself.

These amendments serve to strengthen the link between the product and its geographical area, to provide greater protection of the product's characteristics and to ensure compliance with the rules.

Method of production

Addition to the fourth paragraph ‘This restriction applies only to hormone-based treatment methods, in all forms. Other methods used to stagger birthing are not affected.’

It is specified that the restriction (maximum proportion of goats in the herd that are out-of-season) only applies to artificially staggered births using hormone-based treatments. This is to confirm that other methods used, in particular light-based treatment or naturally staggered births, are not affected by this restriction.

In the 5th paragraph, replace: ‘in each farm, the surface area of pastures actually used in the geographical area must be at least equal to 1 000 m2 per dairy goat’, with ‘in each farm the grazing density must not exceed 10 goats per hectare in the geographic area as defined above, including pasture land, tracks and areas under cereal crops to feed the goats.’

The aim is, when calculating density per hectare, to take account of only the area actually used for or by the goat herd. Moreover the new version better reflects the terms commonly used by goat farmers.

New paragraph: ‘Spreading organic agricultural and non-agricultural waste is authorised subject to certain conditions.’

The aim is to properly set out the conditions under which muck spreading is authorised so as to ensure compliance and to preserve the environment and the quality of pastures and crops used to feed the herd.

New paragraph: ‘The use of fermented fodder to feed goats is prohibited as of 1 January 2010. This ban applies immediately to new farms.’

The use of silage is prohibited in order to preserve the product's characteristics. However this provision requires a substantial change both in the structure of farms and in farm management. For this reason, a time period in which farms can adjust to meet the new rules is requested. This time period is not requested for new farms to avoid encouraging young farmers to set up structures that are due for rapid change, thus undermining their chances of success.

New paragraph: ‘In exceptional circumstances, in particular due to adverse weather conditions, the INAO may grant temporary derogations from the rules on feeding goats.’

The aim of this provision is to allow animals to be adequately fed under these circumstances.

New paragraphs:

‘The milk may not be concentrated by partially removing the watery part before coagulation.’

‘In addition to the dairy raw materials, the only ingredients or production aids or additives authorised in the milk during production are rennet, innocuous bacterial cultures, yeasts, moulds and salt.’

‘Fresh cheese may not be conserved by keeping it at below zero centigrade or under a modified atmosphere.’

‘Cheese undergoing the maturing process may not be conserved under a modified atmosphere’.

The use of treatments and additives to make cheese is subject to a set of general rules. Some new techniques, including the use of treatments and additives, such as microfiltration, partial concentration of milk or enzymes for the maturing process, have a potential impact on the characteristics of cheeses with designations of origin. Certain enzyme additives in particular appear to be incompatible with maintaining the key characteristics of products with designations of origin.

It therefore became necessary to stipulate in points 4-5 of the specification of each product with a designation of origin the current practices regarding the use of treatments and additives for milk and cheese production to prevent future practices not covered by the rules from undermining the characteristics of cheeses with designations of origin.

In addition, the binding and processing stages are specified in order to better preserve the product's characteristics.

In the 15th and 16th paragraphs, replace: ‘for producers collecting chilled milk, coagulation is carried out as soon as the milk is delivered’ with ‘for producers collecting chilled milk […] the milk is cultured upon delivery and coagulation is carried out within a maximum of eight hours of the culture being added. For dairy farms that produce their own milk, this is carried out […] within a maximum of six hours of the last milking.’

For technical reasons, chilled milk must be matured before coagulation. Therefore time must be allowed between delivery of milk and coagulation.

New paragraph: ‘For farm producers that postpone milking, this milk must be cultured and must not be chilled at a temperature of < 10 °C.’

This means that milk from the first milking is matured for a long period, which allows the milk's characteristics to develop better.

In the 24th paragraph, replace: ‘between 28 % and 35 %’ with ‘when the cheese is placed in the moulds, the dry matter must be at least 31 %.’

The 28 % threshold is too low to produce ripened cheese that reaches the minimum content of dry matter. The 35 % threshold was deleted as it produces excessively dry cheese. In addition, it is redundant as it would not be profitable to mould cheese with this content of dry matter. Therefore only the adjusted minimum level is retained.

In the 27th paragraph, replace ‘cheese may not be marketed until the sixth day following the moulding’ with ‘The total ripening period must be at least six days starting on the day the cheese is removed from the mould.’

The set period before marketing is allowed is the time period needed for ripening the cheese. The aim of this amended provision is to emphasise the ripening period as a specific production requirement (at a specified temperature and humidity).

Labelling

New paragraphs:

‘However one label only may be affixed to batches of several cheeses presented in the same packaging and packaged on the production site, provided they are designed to be sold for end consumption in the self service section of mass retailers.’

‘In addition, for direct sales organised by producers or other persons under their direct responsibility, either at the farm or in markets, each sales unit of cheese must bear at least one label. The sales stand must also display a sign indicating the name of the producer and/or cheese maturer, the address of the production and/or maturing site, the product name and the indication “appellation d'origine contrôlée”.’

This is a practical amendment to the rule of one label per cheese to take into account the type of marketing, whilst fully protecting product identification.

Delete: The wordings ‘farm cheese’ and ‘farm produced’ and any other wording indicating that the cheese is of farm origin are reserved for cheese produced by farmers using traditional techniques only, from using only milk produced on the farm, to ripening the cheese on the farm or in the geographic area.

These wordings are now governed by the general rules on cheese and are therefore redundant.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘ROCAMADOUR’

EC No: FR/PDO/105/0026/29.11.2004

PDO ( X ) PGI ( )

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

1.   Responsible department in the Member State:

Name:	Institut National de l'Origine et de la Qualité (INAO)
Address:	51, rue d'Anjou F-75008 Paris
Tel.	(33) 153 89 80 00
Fax	(33) 153 89 80 60
E-mail:	info@inao.gouv.fr

2.   Group:

Name:	Syndicat des Producteurs de fromages Rocamadour
Address:	Maison de l'Agriculture du Lot 430, Avenue Jean Jaurès — BP 199 F-46004 Cahors Cedex
Tel.	(33) 565 23 22 21
Fax	(33) 565 23 22 19
E-mail:	—
Composition:	Producers/processors ( X ) Other ( )

3.   Type of product:

Class 1.3: Cheese

4.   Specifications:

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

4.1.   Name: ‘Rocamadour’

4.2.   Description: This is a small goats cheese made of raw, whole goat's milk. It is very soft, with a natural rind made up of an integral, ridged and slightly velvety skin, from white, cream to dark beige in colour and in the form of a small, flat cylinder weighing about 35 g. It contains a minimum level of 45 g of fat per 100 g of cheese after total desiccation and the dry matter weighs no less than 14 g per cheese.

4.3.   Geographical area: The geographical area covers the zone known as ‘Causses’ at the heart of the Department of Lot, part of which is in the geographical area along with parts of the Departments of Aveyron, Corrèze, Dordogne, Tarn and Garonne.

Department of Aveyron

—	Canton of Capdenac-Gare: the municipalities of Balaguier-d'Olt, Causse-et-Diège and Foissac,

—	Canton of Villeneuve: the municipalities of Ambeyrac, La Capelle-Balaguier, Montsalès, Ols-et-Rinhodes, Saujac, Sainte-Croix, Salvagnac-Cajarc and Villeneuve,

—	Canton of Villefranche-de-Rouergue: the municipality of Martiel.

Department of Corrèze

—	Canton de Larche: the municipalities of Chartrier-Ferrière and Chasteaux,

—	Canton of Brive-la-Gaillarde-Sud-Ouest: the municipalities of Estivals and Nespouls,

—	Canton of Meyssac: municipality of Turenne.

Department of Dordogne

—	Canton of Carlux: the municipalities of Cazoulès, Peyrillac-et-Millac and Orliaguet,

—	Canton of Montignac: the municipality of Saint-Amand-de-Coly,

—	Canton of Salignac-Eyvigues: the municipalities of Archignac, Borrèze, Jayac, Nadaillac, Paulin and Salignac-Eyvigues,

—	Canton of Terrasson-la-Villedieu: the municipalities of La Cassagne, Chavagnac and La Dornac.

Department of Lot

—	Canton of Bretenoux: the municipalities of Gintrac, Prudhomat and Saint-Michel-Loubéjou,

—	Canton of Cahors Nord-Ouest: all municipalities,

—	Canton of Cahors Nord-Est: all municipalities,

—	Canton of Cahors Sud: all municipalities,

—	Canton of Cajarc: all municipalities,

—	Canton of Castelnau-Montratier: municipalities of Cézac, Lhospitalet and Pern,

—	Canton of Catus: all municipalities,

—	Canton of Cazals: the municipalities of Arques and Gindou,

—	Canton of Figeac-Ouest: the municipalities of Béduer and Faycelles,

—	Canton of Gourdon: municipalities of Anglars-Nozac, Gourdon, Rouffilhac, Saint-Cirq-Souillaguet, Saint-Clair, Saint-Projet and Le Vigan,

—	Canton of Gramat: all municipalities,

—	Canton of Labastide-Murat: all municipalities,

—

Canton of Lacapelle-Marival: the municipalities of Albiac, Anglars (only the part of the municipality located west of the line formed by departmental road No 940 and the Lascurades stream), Aynac, Le Bourg (only the part of the municipality located west of the line formed by national road No 140 and departmental road No 940), Issendolus, Lacapelle-Marival (only the part of the municipality located west of the line formed by departmental roads Nos 940 and 218), Rudelle, Rueyres, Thémines and Théminettes,

—	Canton of Lalbenque: the municipalities of Aujols, Bach, Belmont-Sainte-Foi, Cieurac, Cremps, Escamps, Flaujac-Poujols, Laburgade, Lalbenque and Vaylats,

—	Canton of Lauzès: all municipalities,

—	Canton of Limogne-en-Quercy: all municipalities,

—	Canton of Livernon: all municipalities,

—	Canton of Luzech: all municipalities,

—	Canton of Martel: all municipalities,

—	Canton of Montcuq: the municipalities of Bagat-en-Quercy, Belmontet, Le Boulvé, Fargues, Lascasbanes, Saint-Matré, Saint-Pantaléon and Saux,

—	Canton of Payrac: the municipalities of Calès, Fajoles, Lamothe-Fénelon, Loupiac, Nadaillac-de-Rouge, Payrac, Reilhaguet and le Roc,

—	Canton of Puy-L'Evêque: the municipalities Floressas, Grézels, Lacapelle-Cabanac, Mauroux, Sérignac and Touzac,

—	Canton of Saint-Céré: the municipalities of Autoire, Loubressac, Mayrinhac-Lentour, Saignes, Saint-Jean-Lagineste, Saint-Jean-Lespinasse and Saint-Médard-de-Presque,

—	Canton of Saint-Germain-du-Bel-Air: all municipalities,

—	Canton of Saint-Géry: all municipalities,

—	Canton of Salviac: the municipalities of Dégagnac, Lavercantière, Rampoux, Salviac and Thédirac,

—	Canton of Souillac: all municipalities,

—	Canton de Vayrac: the municipalities of Carennac, Condat, Les Quatre-Routes and Strenquels.

Department of Tarn-et-Garonne

—	Canton of Caylus: the municipalities of Caylus, Lacapelle-Livron, Loze and Saint-Projet.

4.4.   Proof of origin: Each operator must compile a ‘statement of suitability’ registered with the Institut National de l'Origine et de la Qualité (INAO) which allows the INAO to identify all operators involved. All operators must keep their registers and any other documents required for checking the origin, quality and production conditions of the milk and cheese at the INAO's disposal.

As part of the checks carried out on the specified features of the designation of origin, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics.

4.5.   Method of production: The milk must be produced, and the cheese must be manufactured and matured in the geographical area. Since it is a soft cheese that coagulates slowly, the curdling process must last for at least 20 hours at a minimum temperature of 18 °C and the cheese must be pre-drained for at least 12 hours. Salting is carried out in the mass. The drained and salted curd is then placed in moulds and the cheeses are ripened for at least six days starting from the day they are removed from the moulds.

The milk is obtained from Alpine or Saanen breeds of goats only, or a cross of these two breeds.

The total daily ration must comprise at least 80 % of fodder produced in the geographical area.

The specification stipulates the conditions for producing the milk (herd management, feeding, etc.) and for cheese production.

The use of fermented fodder to feed goats is prohibited as of 1 January 2010. This ban applies immediately to new farms.

4.6.   Link: An old lease document dated 1451 drawn up between the regional overlord and his vassals (during the period of the Bishop of Evreux) refers to Rocamadour cheese. More recently, in 1913 President POINCARRÉ had the pleasure of tasting it at a dinner in Cahors organised in his honour by the General Council. Poets and gastronomes have written about Rocamadour, and the diocesan archivist and correspondent for the Ministry of Public Education, in his work entitled ‘Le Vieux Quercy’, wrote in 1929 that ‘the Causse area in Rocamadour is home to a unique and tasty cheese, the like of which cannot be found elsewhere’.

From the 15th century onwards, historical documents, especially the afore-mentioned lease document, indicate that ‘the value and reputation of Rocamadour cheese stem from the aromatic plants grazed by dairy animals and of the methods used to produce the cheese’.

This remains true today. The Causse area in Quercy, characterised by calcareous and dry land, is a distinct area on account of its specific geology, climate and vegetation. The combination of a unique environment and genuine expertise that has developed over centuries has culminated in a distinctive and tasty product, Rocamadour cheese.

4.7.   Inspection body:

Name:	Institut national des Appellations d'Origine (INAO)
Address:	51, rue d'Anjou F-75008 Paris
Tel.	(33) 153 89 80 00
Fax	(33) 153 89 80 60
E-mail:	info@inao.gouv.fr

The Institut National des Appellations d'Origine is a public administrative body with legal personality and reports to the Ministry of Agriculture.

INAO is responsible for monitoring the production conditions for products with a designation of origin.

Failure to comply with the defined geographical production area or any of the production conditions results in forfeiting the right to use the designation of origin in any form or for any purpose.

Name:	Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes (DGCCRF)
Address:	59, Boulevard Vincent Auriol F-75703 Paris Cedex 13
Tel.	(33) 144 87 17 17
Fax	(33) 144 97 30 37
E-mail:	C3@dgccrf.finances.gouv.fr

The DGCCRF is a department of the Ministry of the Economy, Finance and Industry.

4.8.   Labelling: Rocamadour cheese cannot be marketed or sent for marketing unless it bears a label of at least 4 cm in diameter bearing the name ‘ROCAMADOUR’ and the wording ‘Appellation d'Origine Contrôlée’.

However one label only may be affixed to batches of several cheeses presented in the same packaging and packaged on the production site, provided they are designed to be sold for end consumption in the self service section of mass retailers.

In addition, for direct sales organised by producers or other persons under their direct responsibility, either at the farm or in markets, each sales unit of cheese must bear at least one label. The sales stand must display a sign indicating the name of the producer and/or cheese maturer, the address of the production and/or maturing site, the product name and the indication ‘appellation d'origine contrôlée’.

In addition, the product must bear the INAO logo and acronym.

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(1)  OJ L 93, 31.3.2006, p. 12.

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