#52026XC02639EU Approves Technical Updates to the Raclette de Savoie PGI Specification
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
This measure updates the protected geographical indication specification for Raclette de Savoie, a French cheese. The main practical changes adjust product criteria: the minimum salt content is removed, the minimum pH is lowered from 5.5 to 5.4, and the minimum ammonia content is lowered from 60 to 50 mg per 100 g of cheese. Producers, certifying bodies, and businesses selling Raclette de Savoie should check that their specifications, labels, and quality controls reflect the updated rules. The amendment does not change the protected name or expand marketing restrictions.
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Key Changes
- Removes the previous minimum salt content requirement of 1.4%
- Lowers the minimum pH from 5.5 to 5.4
- Lowers the minimum ammonia content from 60 to 50 mg per 100 g of cheese
Obligations
What this law requires
Cheese marketed under the protected geographical indication “Raclette de Savoie” must meet the updated product specifications: total dry extract at least 56%, fat-to-dry-matter ratio between 48% and 52%, salt content below 2.2%, pH at least 5.4, and NH3 content at least 50 mg per 100 g of cheese.
Raclette de Savoie must be made from raw or thermised cow’s milk and must be a pressed, uncooked cheese with the prescribed wheel or cuboid dimensions and organoleptic characteristics described in the specification.
Milk production, processing, and maturing for Raclette de Savoie must take place within the identified geographical area covering Savoie, Haute-Savoie, and the listed municipalities in Ain and Isère.
For lactating cows producing milk for Raclette de Savoie, coarse fodder forming the basic diet must come exclusively from the geographical area, and roughage from outside the area must not exceed 4 kg of dry matter per lactating cow as a daily yearly average.
Only feed included on the authorised positive list may be used in the dairy herd’s diet for Raclette de Savoie production.