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The specification for the protected designation of origin Bleu du Vercors-Sassenage is amended as follows
De volgende wijzigingen in het productdossier van de beschermde oorsprongsbenaming Bleu du Vercors-Sassenage worden goedgekeurd
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Commission Regulation (EC) No #/# of # May # approving minor amendments to the specification of a name registered in the register of protected designations of origin and protected geographical indications (Bleu du Vercors-Sassenage (PDO
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In order to allow for the submission of notices of opposition in accordance with Article 51 of Regulation (EU) No 1151/2012, the application for approval of an amendment, which is not minor, to the product specification, as referred to in the first subparagraph of Article 10(1) of Commission Implementing Regulation (EU) No 668/2014 (2), including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Bleu du Vercors-Sassenage’ (PDO) should be published in the Official Journal of the European Union,
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The characteristic production techniques for ‘Bleu du Vercors-Sassenage’ are the following:
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The various stages of production of ‘Bleu du Vercors-Sassenage’ also give it its distinct characteristics:
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In the 14th century, the Lord of Sassenage, who was the owner of the four parishes of Lans-en-Vercors, Villard-de-Lans, Méaudre and Autrans, collected the cheese as a tax and sold it in Sassenage.
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In a deed of June 1338, Baron Albert de Sassenage granted the local people complete freedom to sell their cheese.
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approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications ‘Bleu du Vercors-Sassenage’ (PDO)
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‘Bleu du Vercors-Sassenage’ is an unpressed, uncooked, blue-veined cheese.
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‘Bleu du Vercors-Sassenage’ may be presented to consumers in portions.
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Applicant: Groupe Go Sport (Sassenage, France) (represented by: G.
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“Bleu du Vercors-Sassenage” has the taste of a mild blue cheese, with no excess bitterness, acidity or saltiness.
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That is how ‘Bleu du Vercors-Sassenage’ started to become known outside its geographical area and was widely traded over the centuries both in France and abroad.
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In 1933, Mr Léonard Mestrallet, director of the dairy cooperative of Villard, began making ‘Bleu du Vercors-Sassenage’ following the traditional recipe.
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The application for approval of an amendment, which is not minor, to the product specification, referred to in the first subparagraph of Article 10(1) of Commission Implementing Regulation (EU) No 668/2014, including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Bleu du Vercors-Sassenage’ (PDO) is contained in the Annex to this Decision.
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The name of the designation of origin ‘Bleu du Vercors-Sassenage’ must appear in characters at least two thirds the size of the largest characters used on the label.
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‘The milk used to produce Bleu du Vercors-Sassenage must be from dairy herds made up of cows of the Montbéliard, Abondance and Villard breeds only.’
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The specification for the protected designation of origin ‘Bleu du Vercors-Sassenage’ is amended as follows:
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on the publication in the Official Journal of the European Union of the application for approval of an amendment, which is not minor, to a product specification referred to in Article 53 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council for the name ‘Bleu du Vercors-Sassenage’ (PDO)
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The sentence in the section ‘Method of production’ of the current specification stating that ‘Bleu du Vercors-Sassenage’ is made from cow's milk that may be partly skimmed has been moved to the section ‘Description of product’, and it is clarified that the milk used is ‘raw or thermised’, as these are characteristic details of the cheese.
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‘Cheeses bearing the designation of origin “Bleu du Vercors-Sassenage” are made from milk heated at least partly, to a maximum temperature of 76 °C [...]’
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