52001XC1023(08)

Publication of a request under Article 9 of Council Regulation (EEC) No 2081/92 to amend one or more parts of the specification of a name registered under Article 17 or Article 6 of that Regulation

(2001/C 296/10)

Publication confers the right to object within the meaning of Article 7 of the Regulation. Any objections to this request must be forwarded via the competent authority of a Member State within six months of the publication date. The amendment is not a minor one and it must therefore be published under Article 6(2) of the Regulation.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR AMENDMENT OF A SPECIFICATION: ARTICLE 9

1. Registered name: Salers

2. Responsible department in the Member State Institut national des appellations d'origine 138, Avenue des Champs-Élysées F - 75008 Paris Tel. (33-1) 53 89 80 00 Fax (33-1) 42 25 57 97

3. Amendment(s) requested - Specification heading:

[square ] name

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description

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geographical area

[square ] proof of origin

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method of production

[square ] link

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labelling

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national requirements

- Amendment(s):

Description:

"Salers" cheeses range in weight from 30 kg to 50 kg (instead of 35 to 50 kg).

They have a minimum fat content of 44 g (instead of 45 g).

Geographical area:

In order to confine the geographical area to the heartland of the designation and places where maturing has traditionally been carried out, it is restricted to part of the department of Cantal and certain cantons and communes in neighbouring departments.

Method of production:

The main points in the method of production of "Salers" cheeses are clarified in the following respects:

- production is authorised from 15 April to 15 November (instead of 1 May to 31 October) when the animals are out to pasture,

- the cheese production process is defined by a number of operations and technical parameters relating to the milk (milk produced on the holding when the animals are out to pasture), renneting (at a temperature of between 30 °C and 34 °C), coagulation, cutting of the curd, initial pressing, milling, acidification followed by ripening, salting in the mass, placing in mould, final pressing,

- maturing takes place, depending on the duration of the process, at between 6 °C and 14 °C (instead of at a maximum of 12 °C), at over 95 % humidity; the cheeses are turned over and wiped regularly during maturing.

Labelling:

Addition of 'The cheeses are also identified by an embossed stamp on the top, giving the name of the designation twice. The cheeses may also bear an embossed stamp on the top with the words "Ferme de ..." to identify the farm.

The cheeses, which are made from milk of herds entirely made up of cows of the Salers breed, also bear an embossed stamp on the side with the words "tradition salers" and images of heads of Salers cows'.

National requirement:

for:"Decree of 29 December 1986",

read:"Decree on the appellation d'origine contrôlée 'Salers'".

4. Date of receipt of the full application: 20 April 2001.