Key Benefits:
The Prime Minister,
On the report of the Minister of Economy, Finance and Industry,
Having regard to Council Regulation (EEC) No 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs;
In view of the Directive 98 /34/EC of the European Parliament and of the Council of 22 June 1998 providing for an information procedure in the field of technical standards and regulations and rules on the services of the information society;
Given the code of the Consumption, in particular articles L. 214-1, L. 214-2 and R. 112-1 to R. 112-33;
Given the rural code, in particular Articles L. 640-2 and L. 641-2;
In view of the decree of 15 April 1912 amended for the application of the law of 1 August 1905 on the Repression of fraud in the sale of goods and falsifications of foodstuffs and especially meat, products of the delicatelterie, fruit, vegetables, fish and canned goods;
In view of Decree No. 89-674 of 18 September 1989 Additives which may be used in foodstuffs intended for human consumption, as amended by Decree No. 98-390 of 19 May 1998 and by Decree No. 99-242 of 26 March 1999;
Having regard to Decree No. 2001-725 of 31 July 2001 on auxiliaries Technologies that can be used in the manufacture of foodstuffs intended for human consumption, as amended by Decree No. 2004-187 of 26 February 2004;
In view of the opinions of the French Food Safety Agency dated 7 November 2003 and 30 May 2005;
The Conseil d' Etat (Finance Section) Heard,
Draw:
The name " Cheese " Is reserved for the fermented or unrefined product, refined or not, obtained from the following exclusively dairy products: milk, partly or totally skimmed milk, cream, fat, buttermilk, used alone or in combination and coagulated In whole or in part before dripping or after partial removal of the aqueous part.
The minimum dry matter content of the product thus defined must be 23 grams per 100 grams of cheese.
The name" White cheese " Is reserved for an unrefined cheese which, when fermented, has undergone mainly lactic fermentation.
White cheeses fermented and marketed with the qualifier " Fresh " Or under the name " Fresh cheese " Shall contain a live flora at the time of sale to the consumer.
By way of derogation from the provisions of the second subparagraph of Article 1, their dry matter content may be lowered, with the exception of " Half-salt " And the " Swiss-Swiss " Defined in the Annex, up to 15 grams or 10 grams per 100 grams of cheese, depending on whether the fat content is greater than 20 grams or more than 20 grams per 100 grams of cheese, after complete desiccation.
Name " Blue " Is reserved for a refined cheese, a lightly salted cheese, possibly malignant and crisscrossed due to the presence of internal moulds of blue-green to gray color.
The name " Molded cheese " Is reserved for the product obtained by the melting and emulsification, using heat (at a temperature of at least 70 ° C for 30 seconds or any other equivalent combination), cheese or a mixture of cheeses, possibly added Other dairy products, with a minimum dry matter content of 40 grams per 100 grams of finished product and a minimum fat content of 40 grams per 100 grams of product after complete desiccation.
Cheese Whose name is supplemented by the word: " Lite " As defined in section 13 of section 13 has a minimum dry matter content of 31 grams per 100 grams of finished product.
The name " Whey cheese " Is reserved for the product obtained by the coagulation or precipitation of the serum, whether concentrated or not, with or without the addition of other dairy products.
The names listed in the appendix are reserved for products that meet the manufacturing and composition requirements described in this appendix.
The name" Cheese " May be used for any mixture or assembly of products defined in Articles 1 to 3 provided that the mixture or assembly incorporates no ingredients other than those permitted in those cheeses.
The name " Cheese specialty " Is reserved for the milk product other than those defined in Articles 1, 2, 3 and 7, fermented or not, refined or unrefined, prepared from the raw materials listed in Article 1 to which other materials derived exclusively from milk may Be added, used alone or in combination. This product is obtained:
1 ° or by coagulation in whole or in part of the materials listed in the first paragraph of Article 1, before dripping or after partial elimination of the aqueous phase;
2 ° Or by other manufacturing techniques Resulting in clotting, partial or total clotting, in order to obtain a finished product with similar characteristics.
The minimum dry matter content is 20 grams per 100 grams of finished product for the cheese specialities Refined and 10 grams per 100 grams of finished product for non-refined cheese specialties.
The name " Cheese specialty " Is also used for the products resulting from the mixing or assembly between them of one or more products defined in Articles 1 to 3 with products defined in Article 5 or this Article.
The name" Fondue cheese specialty " Is reserved for the milk product other than those defined in Article 4, the minimum dry matter content of which is 25 grams per 100 grams of product, prepared from cheese and other dairy products. This product is obtained by processing techniques which include cast iron and lead to the emulsification of raw materials and must have undergone, during its manufacture, a temperature of at least 70 ° C for 30 seconds or any other Combination of duration and temperature of equivalent effect.
The fondue cheese speciality, whose name is supplemented by the word " Lite " As defined in paragraph 3 of Article 13, a minimum dry matter content of 20 grams per 100 grams of finished product
Can be used in the manufacture of products defined in items 1, 2, 3, 4, 5, 7, 8 and 9 one or more of the following products:
1 ° Sel ;
2 ° Epices, aromatics and aromatic plants;
3 ° In products other than the products defined in the Annex and other than the blueprints defined in Article 3:
(a) Extracts of flavouring agents, flavouring substances, flavouring preparations, Smoke flavourings, processing flavourings;
(b) Within a limit of 30 % by weight of the finished product: sugars and other foods that give a specific flavour to the finished product. The incorporation of fat and protein not from milk is, however, prohibited;
4 ° Milk, buttermilk, partially or totally dehydrated, milk protein preparations. The initial protein content of the mixture of dairy raw materials used shall not be increased by more than 5 grams per litre for cheeses defined in the Annex and more than 10 grams for the other products defined by the articles 1 to 3;
5 ° Sure and coagulant enzymes, cultures of bacteria, yeasts and moulds whose safety is demonstrated by the use or, for new crops, evaluated by the French Food Safety Agency;
6 ° Water;
7 ° For the coating of products other than grated or ground: cereals, protein crops or oilseeds, fibres, in various forms;
8 ° Technological auxiliaries whose list and conditions of employment are fixed by order made in Application of the decree of 31 July 2001 referred to above;
9 ° Additives whose list and conditions of employment are fixed by order made pursuant to the aforementioned Decree of 18 September 1989;
10 ° Other substances whose list and conditions Of employment shall be fixed in accordance with the decree of 15 April 1912 referred to above;
11 ° In addition to the ingredients listed above, cheese specialities, whether lighted or not, as well as fondue cheese specialities, whether or not lightened, May incorporate gelatin or starch within the limit of 10 g/kg of finished product, alone or in combination or in combination with the stabilizers or thickeners permitted as additives.
For cheeses with an appellation Products referred to in 2 °, 3 °, 4 °, 5 °, 6 °, 7 °, 8 °, 9 ° and 10 ° may be used only under the conditions laid down by their special rules of manufacture.
Retention by maintaining a negative temperature of dairy raw materials, in-process products, or Of the curd is allowed. For cheeses benefiting from a controlled appellation of origin or a protected geographical indication, this practice is permitted only under the conditions laid down in their special rules of manufacture
Labelling of cheeses other than those listed in Articles 4 and 5, and specialities Contains, in addition to the particulars provided for in Articles R. 112-1 to R. 112-33 of the Consumer Code, the following particulars:
A.-The sales denomination shall be supplemented by:
1 ° The indication of the animal species when the Dairy raw materials come from a single animal species other than the cow. However, this statement is not required for cheeses made from goat's milk defined in the Annex or for cheeses made from goat's milk or sheep's milk and benefiting from an AOC or an IGP;
2 ° " To the milk of mixing " For products made from dairy raw materials derived from two or more animal species; this indication may be replaced by the indication of the milks used, in descending order of their weight importance in The dry extract of the mixture, where the dairy raw materials of each animal species other than the cow represent at least 20 % of the dry extract of the mixture. These particulars are supplemented by the indication of the milks used on the list of ingredients, in descending order of their weight in the dry extract and accompanied by their relative percentage.
When cheese or specialty Cheese is prepared with a mixture of dairy raw materials from the goat and the cow, of which at least 50 % of the dry extract is of caprine origin, the mention in half goat or one of the references in the forms provided for in the paragraph Previous;
3 ° For cheese defined in item 2 and non-refined cheese specialities, the reference:
(a) " Contains more than 82 % humidity " Where the dry matter content of the product is less than 18 grams per 100 grams and at least 15 grams per 100 grams of finished product;
(b) " Contains more than 85 % moisture " Where the dry matter content of the product is less than 15 grams per 100 grams and at least 10 grams per 100 grams of finished product;
4 ° In the case of the addition of flavours of cheeses or flavourings of other dairy products, the qualifier " ", followed by the word:" Cheese " Or the name of the other dairy products used.
In the case of the use of flavourings of products defined in the Annex, the nature of the flavouring may only be included in the list of ingredients.
In the case of the use of flavourings of benefiting cheeses Of an appellation of origin or of a protected geographical indication, the nature of the flavouring may only appear in the list of ingredients and only under the words " Cheese flavouring ".
B.-Indication of the fat content per 100 grams of finished product, as a result of the manufacturing process. This statement is not required, however, where the product includes nutrition labelling including the 100 gram fat content.
C.-The names of the products referred to in sections 8 and 9 must be recorded In apparent characters so as to be easily visible and legible under the usual conditions of presentation.
Labelling of the products referred to in this Order may also include the qualifier or notation:
1 ° " 0 % fat " When cheese or cheese speciality is made with skimmed milk and without adding fat;
2 ° " Lean " When the product contains less than 10 grams of fat for 100 grams of product after complete desiccation;
3 ° " Alleged " For cheeses, melted cheeses, cheese specialities and melted cheese specialities not having been added sugars and containing 10 grams to less than 30 grams of fat per 100 grams of product After complete desiccation;
4 ° " Cream " When the cheese or cheese speciality contains 45 grams less than 60 grams of fat for 100 grams of product after complete desiccation;
5 ° " Double cream " When the cheese or cheese speciality contains 60 grams less than 75 grams of fat for 100 grams of product after complete desiccation;
6 ° " Triple cream " When the cheese or cheese speciality contains at least 75 grams of fat for 100 grams of product after complete desiccation;
7 ° " Farmer " Or any other indication suggesting a fermiere origin, when the cheese is made according to traditional techniques by an agricultural producer only treating the milks of its own operation on the site itself. However, when a product identification system is put in place, the refining of farm cheeses can be made outside the farm;
8 ° " Fruitier " Or any other indication indicating a fruit origin, provided that the cheese is manufactured under the conditions and according to the traditional techniques, daily or bidaily, from raw milk produced locally by Producers organized for the collection, manufacture or sale. Milk is collected or brought to the processing site from two consecutive maximum tracks. The milk must be stocked within a period not exceeding the end of the half-day following the last trading.
The Products referred to in this Decree shall bear, in a visible and legible manner, an indication of the treatments applied to milk or cream used in their manufacture, as follows:
1 ° For all other products That the cooked cheeses, whey cheeses, fondue cheeses and fondue cheese specialities, this is a reference to the heat treatment of the milk used; the particulars must be:
(a) " Raw milk " : for products made from unheated milk above 40 ° C or subject to non-thermal treatment having equivalent effect, in particular from the point of view of concentration reduction in micro-organisms;
(b) " Pasteurized milk " : for products prepared from heated milk at a temperature of at least 72 ° C for 15 seconds or any equivalent combination; pasteurized milk has a negative reaction to the phosphatase test;
(c) " Thermated milk-temperature less than pasteurization " : for products prepared from heated milk at a temperature above 40 ° C and less than 72 ° C for at least 15 seconds; thermal milk has a positive reaction to the phosphatase test;
(d) " Pasteurized milk (or thermisé-temperature less than pasteurization) and raw milk X % minimum " : for products prepared from a mixture of raw milk and pasteurized (or thermised) milk;
e) " In Microfiltered Milk " : for products prepared from skimmed milk treated by microfiltration and cream having undergone heat treatment at least equal to pasteurization, in particular from the point of view of the reduction of concentration in micro-organisms, That is at least 80 ° C for fifteen seconds;
(f) " For microfiltered milk and whole milk raw X % minimum " Or " In microfiltered milk and raw cream X % minimum " : for products prepared from a mixture of microfiltered skim milk and whole milk or raw cream.
In the case of an enumeration, the different types of milk used are listed in descending order of importance Weight;
2 ° For other products, the reference is to the heat treatment applied to the product being manufactured:
a) pressed cheeses whose manufacturing process includes cooking at a higher temperature Or equal to 50 ° C shall bear, independently of their sales name, the words " Cooked pressed cheese cheese " ;
(b) The sales denomination of melted cheeses as well as fondue cheese specialities including the qualifier " Molde " Shall constitute the reference provided for in the first paragraph of this Article;
(c) whey cheeses shall bear, independently of their sales denomination, the words " Pasteurized product ".
Irrespective of the mandatory statement provided for in Article 14, the labelling of cheese Cooked pressed includes, on an optional basis, the notation " Raw milk ", when the cheese is exclusively made from raw milk as defined in the 1 ° of Article 14.
Labelling of melted cheeses and fondue cheese specialities includes, in addition to the references provided for in Articles R. 112-1 to R. 112-33 of the Consumer Code, the indication of the fat content in the forms provided for in B of Article 12.
I. -The labelling of melted cheeses and fondue cheese specialities may also contain the following particulars:
1 ° " Cream of ... " Before the name " Molded cheese " Or " Fondue cheese speciality ", where the product contains 50 to less than 60 grams of fat for 100 grams of product after complete desiccation;
2 °" Double cream " When the product contains 60 grams less than 75 grams of fat for 100 grams of product after complete desiccation;
3 ° " Triple cream " When the product contains at least 75 grams of fat for 100 grams of product after complete desiccation.
II. -In the name " "Molde cheese", supplemented where appropriate by one of the references provided for in the above, the word: " Cheese " May be replaced by the name of a cheese defined in the Annex where it constitutes at least 50 % of the raw materials used.
In the case of incorporating cheese with a controlled designation of origin or a protected geographical indication in any of the products mentioned in Articles 7, 8 or 9, the name of the appellation of origin controlled or The protected geographical indication can only appear in the list of ingredients.
Labelling of cheeses Whey contains, in addition to the particulars provided for in Articles R. 112-1 to R. 112-33 of the code of consumption, the following particulars:
1 ° The sales name supplemented by the indication of the animal species or species, where the materials The first comes from a species other than the cow or several animal species;
2 ° The fat content in the forms provided for in the B of Article 12;
3 ° The reference to the treatment of raw materials implemented In accordance with Article 14.
Where the products referred to in this Decree are put on sale without packaging, the The following particulars must be either affixed in indelible characters and apparent on the crust of whole products sold, either on a rigid label placed on each whole product or in pieces, or on each lot of products Whole or in pieces, a lot that can contain only products to which the same name applies. These particulars shall be:
1 ° The sales name supplemented, where applicable, by the particulars provided for in Article 12 and to the 1 ° of Article 19;
2 ° The indication of the fat content in the forms provided for in Article 12 ;
3 ° One of the references to the processing of the raw materials provided for in Article 14.
A With the exception of the products defined in the Annex, labelling particulars other than those set out in Article 14 shall not be required for the products mentioned in this Decree where they are manufactured and sold to the final consumer by the Agricultural producers only treating their own operations on the site itself
The traditional forms described below are reserved exclusively for goat cheeses:
1 ° Cylindre 60 millimetres in diameter up to and including length Between 10 and 20 centimetres;
2 ° Cylindre 65 millimetres in diameter maximum, says " The height is between 5 and 7 centimeters;
3 ° Pyramid and pyramid stem, regardless of the shape of the base and the dimensions of the base and height.
However, the use of the shape of the base and the height Cylindrical remains allowed for cheeses traditionally made in this form with cow's milk.
Les Provisions of Article 12 and 2 of Articles 19 and 20 shall not apply to cheese with a protected designation of origin or a protected geographical indication. However, in the case of a voluntary apposition of the fat content, the fat content shall comply with the provisions of this Decree.
Orders of the Ministers responsible for consumption and agriculture shall, as appropriate, lay down the procedures for the application of this Decree.
Products falling within the scope of this Decree lawfully manufactured or marketed and in accordance with fair practices in other Member States of the Community States Parties to the Agreement on the European Economic Area and Turkey may be placed on the French territory. However, for such products, it is prohibited to use any of the names provided for in this Decree and in its annex to designate a product which is so different, in terms of its composition or its manufacture, of the product as defined in the present Order, that it cannot be regarded as falling within the same category of goods.
No person shall hold Free sale or distribution, offer for sale, sell or distribute free of charge products that do not meet the requirements of this Order. The infringements of these provisions shall be punishable by the penalties laid down in Article L. 214-2 of the Consumer Code.
The Decree No. 88-1206 of 30 December 1988 implementing the Act of 1 August 1905 on the suppression of fraud and falsifications in respect of goods or services and of the Act of 2 July 1935 for the organisation and remediation of the Milk market in respect of cheese shall be repealed from the entry into force of this Decree, under the conditions laid down in Article 28.
However, the part of the Annex to the aforementioned Decree of 30 December 1988 on Gruyère Shall be repealed from the publication of this Order.
This Order comes into force on the first day of the The second month following publication.
The Minister of Economy, Finance and Industry, the Seals Guard, Minister of Justice, the Minister for Agriculture and Fisheries and the Minister for Health and Solidarity shall each have responsibility for the implementation of this Decree, which shall be published in the Official Journal of the Republic French.
A N N E X E
You can view the table in OJ
No 101, 29/04/2007 text number 14
Done at Paris, April 27, 2007.
Dominique de Villepin
By the Prime Minister:
The Minister of Economy,
Finance and Industry,
Thierry Breton
The Minister of Justice,
Pascal Clément
The Minister of Agriculture and Fisheries,
Dominique Bussereau
The Minister of Health and Solidarity,
Philippe Bas
