ANNEX IISupplementary provisions
ANNEX II SUMMARY Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ‘CHABICHOU DU POITOU’ EC No: FR-PDO-0117-0115/29.03.2006 PDO (X) PGI ( ) This summary sets out the main elements 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 – 75008 Paris — FRANCE Tel. : +33 153898000 Fax : +33 153898060 e-mail : info@inao.gouv.fr 2. Group Name : Syndicat de défense du Chabichou du Poitou Address : Agropole — Route de Chauvigny — BP 50002 — 86550 Mignaloux Beauvoir — FRANCE Tel. : +33 549447480 Fax : +33 549467905 e-mail : filieres-lait@poitou-charentes.chambagri.fr Composition : Producers/processors (X) Other ( ) 3. Type of product Class 1.3. Cheeses 4. Specification (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006) 4.1. Name ‘Chabichou du Poitou’ 4.2. Description Unpressed soft cheese made from goat’s milk, white inside with a thin skin; in the shape of a truncated cone, known as a ‘ bonde ’. The cheeses are approximately 6 cm high and the average weight is 120 grams. Fat content: 45 %. 4.3. Geographical area Department of Vienne The cantons of Châtellerault, Charroux, Civray, Couhé, Gençay, Lencloître, Lusignan, Mirebeau, Moncontour, Neuville, Poitiers, Saint-Georges-lès-Baillargeaux, Saint-Julien-l’Ars, La Villedieu-du-Clain, Vivonne and Vouillé: all the communes. The communes of Arçay, Availles-en-Châtellerault, Beaumont, Berthegon, Bonneuil-Matours, Bouresse, Cenon, Chalais, Chauvigny, Chouppes, Coussay, Curzay-sur-Dive, Dercé, Glenouzé, Guesnes, Lhommaizé, Loudun, Maulay, Mauprévoir, Messemé, Monthoiron, Monts-sur-Guesnes, Moussac, Mouterre-Silly, Prinçay, Queaux, Ranton, La Roche-Rigault, Saint-Laon, Saint-Laurent-de-Jourdes, Saint-Martin-l’Ars, Saires, Sammarçolles, Sérigny, Ternay, Verrières, Verrue, Le Vigeant and Vouneuil-sur-Vienne. Department of Deux-Sèvres The cantons of Airvault, Celles-sur-Belle, Chef-Boutonne, Lezay, Mazières-en-Gâtine, Melle, Ménigoute, La Mothe-Saint-Héray, Saint-Loup-Lamairé, Saint-Maixent-l’Ecole-2, Saint-Maixent-l’Ecole-Ville, Sauzé-Vaussais, Thénezay, Thouars-1 and Thouars-Ville: all the communes. The communes of Augé, Asnières-en-Poitou, Azay-le-Brûlé, Brieuil-sur-Chizé, Brioux-sur-Boutonne, Brûlain, La Crèche, Chérigné, Ensigné, Geay, Glénay, Juillé, Luché-sur-Brioux, Lusseray, Luzay, Paizay-le-Chapt, Périgné, Pierrefitte, Prahecq, Saint-Martin-de-Bernegoue, Sainte-Gemme, Saint-Varent, Saivres, Secondigné-sur-Belle, Séligné, Vernoux-sur-Boutonne, Villefollet, Villiers-sur-Chizé and Vouillé. Department of Charente The communes of Adjots, Benest, Bernac, Bioussac, Le Bouchage, Brettes, Champagne-Mouton, La Chèvrerie, Condac, Courcôme, Empuré, La Faye, La Forêt-de-Tessé, Londigny, Longré, La Magdeleine, Montjean, Nanteuil-en-Vallée, Paizay-Naudoin-Embourie, Raix, Ruffec, Saint-Gourson, Saint-Martin-du-Clocher, Souvigné, Taizé-Aizié, Theil-Rabier, Vieux-Ruffec, Villefagnan and Villiers-le-Roux. 4.4. Proof of origin Every milk producer, processing plant and maturing plant fills in a ‘declaration of aptitude’ registered with the INAO which enables the INAO to identify all operators involved. All operators must keep at the INAO’s disposal their registers and any documents required for checking the origin, quality and production conditions of the milk and cheese. 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 within the geographical area. Whole goat’s milk, with a small amount of rennet added, curdled by lactic acid. The fresh curd, pre-drained or not, is placed in a perforated mould in the shape of a truncated cone. It is left to drain for 18 to 24 hours, salted on the surface. It is then left to dry for a further 24 to 48 hours. Matured for at least 10 days at a temperature of 10 to 12 °C and 80 to 90 % humidity. 4.6. Link The name comes from the Arabic word ‘chebli’ meaning goat. The cheese was made by the Saracens who were defeated at Poitiers in 732 but remained in the area, confined to a hill nearby. The name ‘Chabichou’ appears in Charles de Cherge’s 1782 ‘Guide du voyageur à Poitiers’. It is associated with the Poitou region and its praises were sung in a sonnet by Emile Bergerat in 1910 and in a 1914 song. The designation was applied for in 1989 and the designation of origin obtained in 1990. Chabichou du Poitou is produced in the Seuil du Poitou geological area: homogeneous limestone terrain, where goats have been reared for centuries and there is a long tradition of producing and processing this particular cheese. 4.7. Inspection body Name : Institut national de l’origine et de la qualité (INAO) Address : 51 rue d'Anjou — 75008 Paris — FRANCE Tel. : +33 153898000 Fax : +33 153898060 e-mail : info@inao.gouv.fr The Institut national de l’origine et de la qualité is a public administrative body with legal personality and reports to the Ministry of Agriculture. Name : Direction générale de la concurrence, de la consommation et de la répression des fraudes (DGCCRF) Address : 59 boulevard Vincent-Auriol — 75703 Paris Cedex 13 — FRANCE Tel. : +33 144871717 Fax : + 33 144973037 The DGCCRF is a department of the Ministry of the Economy, Industry and Employment. 4.8. Labelling The product must bear the wording ‘Appellation d’Origine Contrôlée’ and the name of the designation of origin. The words ‘Appellation d’Origine’ must appear on the label. The words ‘Fabrication fermière’ or ‘Fromage fermier’ should also appear.