COMMISSION IMPLEMENTING DECISION

of 14 May 2019

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 ‘Crème d’Isigny’ (PDO)

(2019/C 176/05)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs (1), and in particular Article 50(2)(a) in conjunction with Article 53(2) thereof,

Whereas:

(1) France has sent an application for approval of an amendment, which is not minor, to the product specification of ‘Crème d’Isigny’ (PDO) in accordance with Article 49(4) of Regulation (EU) No 1151/2012. The changes include a change of name from ‘Crème d’Isigny’ to ‘Crème d’Isigny’/‘Crème fraîche d’Isigny’.

(2) In accordance with Article 50 of Regulation (EU) No 1151/2012 the Commission has examined that application and concluded that it fulfils the conditions laid down in that Regulation.

(3) 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 ‘Crème d’Isigny’ (PDO) should be published in the

Official Journal of the European Union

HAS DECIDED AS FOLLOWS:

Sole Article

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 ‘Crème d’Isigny’ (PDO) is contained in the Annex to this Decision.

In accordance with Article 51 of Regulation (EU) No 1151/2012, the publication of this Decision shall confer the right to oppose to the amendment referred to in the first paragraph of this Article within three months from the date of publication of this Decision in the

Official Journal of the European Union

Done at Brussels, 14 May 2019.

For the Commission

Phil HOGAN

Member of the Commission

(1)

OJ L 343, 14.12.2012, p. 1

(2) Commission Implementing Regulation (EU) No 668/2014 of 13 June 2014 laying down rules for the application of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (

OJ L 179, 19.6.2014, p. 36

ANNEX

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘

Crème D’Isigny

’

EU No: PDO-FR-0139-AM01 — 18.10.2017

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Syndicat Professionnel de Défense des Producteurs de Lait et Transformateurs de Beurre et Crème d’Isigny-sur-Mer – Baie des Veys

2, rue du Docteur Boutrois

14230 Isigny-sur-Mer

FRANCE

[Professional Union defending the interests of the Milk Producers and Butter and Cream Makers of Isigny-sur-Mer — Baie des Veys]

Tel. +33 231513310

Fax +33 231923397

Email: ODG.beurrecremeisigny@isysme.com

Composition: The group is made up of producers of milk and manufacturers of butter. It therefore has a legitimate right to propose the amendments.

2. Member State or Third Country

France

3. Heading in the product specification affected by the amendment(s)

— ☒

Name of product

— ☒

Description of product

— ☒

Geographical area

— ☒

Proof of origin

— ☒

Method of production

— ☒

Link

— ☒

Labelling

— ☒

Other [contact details of the relevant Member State department and of the applicant group, contact details of the inspection body, national requirements]

4. Type of amendment(s)

— ☐

Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

— ☒

Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

5.1. ‘Name of product’ section

The sole name of ‘Crème d’Isigny’ has been supplemented with the option of also using ‘Crème fraîche d’Isigny’.

An alternative to ‘Crème d’Isigny’ has been put forward, namely ‘Crème fraîche d’Isigny’. This name has been used for many years to designate products complying with the regulatory definition of crème fraîche [a type of sour cream with high fat content]. This amendment therefore enables one of the ways in which cream is marketed to be included under the PDO.

Crème fraîche

is cream which has undergone no treatment other than pasteurisation and been packaged on the production site no later than 24 hours after pasteurisation.

5.2. ‘Description of product’ section

When the product specification was first registered in 1996, it covered both products: ‘Beurre d’Isigny’ and ‘Crème d’Isigny’; the section describing the product has now been amended to place the focus solely on the characteristics of the cream.

The paragraph:

‘These two dairy products boast unique characteristics. Their natural colour is buttercup yellow. They are fragrant and have a smooth texture.’

has been replaced as follows:

‘“Crème d’Isigny” is fresh or matured pasteurised cream with a glossy appearance, ivory to pale yellow in colour, and with a minimum fat content of 35 g per 100 g of product.

Fresh “Crème d’Isigny” is liquid and has milky and slightly sweet aromatic notes.

Matured “Crème d’Isigny” is solid and marked by its fresh, milky and sweet flavour, accompanied by a slight sourness.

“Crème fraîche d’Isigny” is “Crème d’Isigny” that has undergone no treatment other than pasteurisation and been packaged on the production site within 24 hours of pasteurisation.’

A correction has been made with regard to the product’s visual appearance: The reference in the current product specification of the colour ‘buttercup yellow’, which actually refers more specifically to ‘Beurre d’Isigny’, has been deleted.

The term ‘glossy’, which better defines the cream’s appearance, has been added.

Furthermore, as described in the current product specification under the section on the method of production (‘The only heat treatment of the cream allowed is pasteurisation’), the product description will henceforth explicitly state that the cream has been pasteurised.

This section has also been amended to state that the cream has a minimum fat content of 35 g per 100 g of product; in the current specification, this is mentioned solely in the section relating to the method.

The sole description of organoleptic properties in the current specification (‘it is fragrant and has a smooth texture’) has turned out to be too laconic and partially incorrect, as it does not enable a sufficiently clear distinction to be drawn between the fresh cream and the matured cream. Descriptions of the organoleptic properties of the fresh cream and the matured cream have therefore been added.

This amendment has been made to point 3.2. of the single document, replacing the wording ‘Cream with a rich and smooth fat content that is yellow in colour’.

5.3. ‘Geographical area’ section

Under the heading ‘Definition of the geographical area’, all the steps that must take place in the geographical area have been added. The names of the different municipalities belonging to the area have also been updated.

The purpose of these amendments is to clarify the various steps and update the list of municipalities, without altering the boundaries of the geographical area.

The product must be packaged within the area. Packaging must therefore take place as soon as possible after production, partly to avoid fraud (adulteration though mixing the cream with cheaper alternatives) and partly to avoid the cream deteriorating in quality due to oxidation of the fat, which often occurs if the product is transported for long periods. Fresh ‘crème d’Isigny’ or ‘crème fraîche d’Isigny’ (a type of high fat sour cream) may nonetheless be transported in tankers from one creamery to another within the geographical area, although solely for the purpose of processing into matured [sour] cream or butter.

5.4. ‘Proof of origin’ section

In the light of national legislative and regulatory developments, the text of the product specification under the heading ‘Evidence that the product originates from the defined geographical area’ has been consolidated to bring together provisions on declaration requirements and keeping registers for product traceability and monitoring production conditions.

New paragraphs have therefore been added concerning:

— the operator ID declaration and operators’ various other declaration obligations, particularly as regards temporary cessation of production (‘prior declaration of non-intent to produce’ and ‘prior declaration of resumption of production’);

— ‘record keeping’, setting out livestock farmers’ obligations and replicating existing national provisions applicable to cream manufacturers; and

— the control mechanisms already provided for in existing national provisions: ‘The final stage of this entire procedure is that analytical and organoleptic tests are carried out without warning on a random samples of packaged, ready-to-sell products.’

5.5. ‘Production method’ section

The product specification provides more details on a number of aspects of the production method to better describe the production conditions for the milk and for making it into ‘Crème d’Isigny’. These aspects strengthen the link with the geographical area.

Provisions on management of the dairy herd (breed, feed) have been added to enable the traditional practices to be recorded.

Herd management

The following definition of the dairy herd has been added, as follows: ‘For the purpose of this product specification, “herd” means the entire bovine dairy herd of a holding, composed of lactating cows and dry cows.’

This definition in the product specification aims to clearly set out what livestock is referred to when using the terms ‘dairy herd’ and ‘dairy cows’, thus providing a framework for checks and avoiding any confusion.

The following paragraphs have been added:

‘The herd must be put out to pasture for a period of at least seven months.’

‘At least 50 % of the main forage area of each holding must comprise grass. Each lactating cow must be allocated at least 0,35 hectares of meadow (natural, temporary or annual) available, of which at least 0,2 hectares are pasture, or at least 0,1 hectares are pasture supplemented with hay.’

In order to establish the link between the product and the geographical area, the requirement that grass constitutes the herd’s diet (whether through grazing or hay), in accordance with the local tradition in the geographical area of grassland-based livestock farming, has been ensured by the following provisions:

Breed

The following paragraphs have been added:

‘Milk from each collection used by the manufacturer to make “Crème d’Isigny” must come from herds where at least 30 % of the cows are dairy cows of the Normande breed.’

‘A “collection” is defined as the total amount of milk collected and used by a manufacturer within a 48-hour period.’

These requirements ensure that a significant amount of the milk used to make ‘Crème d’Isigny’ comes from cows of the Normande breed.

These elements are also referred to under point 3.3. of the single document.

The herd’s diet

The following paragraphs have been added:

‘80 % of the herd’s basic ration, expressed as dry matter, must come from the geographical area. It must consist of the following fresh or preserved fodder: grass, corn, cereals or protein crops that are immature (the entire plant), straw, lucerne, fodder beet, root vegetables and dehydrated beet pulp.’

‘For the minimum period of 7 months when the cows are put out to pasture, on average at least 40 % of the feed ration, expressed as dry matter, must consist of fresh grass or hay. For the rest of the year, the proportion of grass in the daily feed ration may not be less than 20 %, expressed as dry matter.’

These provisions have been included with the aim of establishing a link between the product and the geographical area by requiring the majority of the dairy cows’ diet to come from the geographical area. In addition, a positive list of authorised fodder has been drawn up in order to better define the type of fodder used.

These provisions on the herd’s diet are also included under point 3.3. of the single document.

The following paragraph has been added: ‘The amount of supplementary feed provided is restricted to 1 800 kg, expressed as dry weight, per cow in the herd per calendar year.’.

This restriction makes it possible to avoid this feed constituting too large a proportion of the food supply, and to ensure that the basic ration comes from the geographical area.

This provision has also been added to point 3.3. of the single document.

The following paragraph has been added:

‘The following may not be used in the basic ration or as supplementary feed: cabbage, turnip, turnip rape and rapeseed given as green-feed.

The following raw materials may not be used in supplementary feed pursuant to the classification in Part C of Regulation (EU) No 68/2013 on the Catalogue of feed materials:

— Palm, groundnut, sunflower and olive oils, as such or isomers thereof (Class 2.20.1);

— Milk products and products derived thereof (Class 8);

— Land animal products and products derived thereof;

— Fish, other aquatic animals and products derived thereof (Class 10), with the exception of cod liver oil;

— Miscellaneous (Class 13), with the exception of glucose molasses.

Lastly, urea and its derivatives, being nutritional additives defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition, are prohibited.’

Several products and raw materials may not be used to feed lactating cows, owing to their adverse impact on the organoleptic characteristics of the milk.

These various provisions have been added under point 3.3. of the single document.

To better describe traditional practices, provisions referring to the different stages in the manufacture of the cream have been added.

Collection and receipt of the milk

The following paragraph is added:

‘Collection takes place a maximum of 48 hours after the first milking. The milk collected on the holdings is transported and unloaded without transhipment at the site where the milk is skimmed. Upon receipt, the acidity of the raw milk must be between 14 and 16° Dornic, i.e. a pH of between 6,6 and 6,85.’

To avoid any deterioration in quality of the raw material on the farm, the time that the milk used to make ‘Crème d’Isigny’ or ‘Crème fraîche d’Isigny’ can be stored has been limited. Furthermore, to improve traceability, no transhipment of milk may take place between the holdings and the creamery. Lastly, a parameter specifying the acidity of the raw milk has been added to guarantee that the raw material has not suffered any deterioration in quality.

This phrase has also been added under paragraph 3.3. of the Single Document.

Production and packaging

The sentence ‘The cream must conform to the legal and regulatory provisions on both livestock and cream’ has been removed, as this is a regulatory matter.

Skimming and pasteurisation

The following paragraph has been added: ‘The milk may be left to stand prior to skimming for a maximum of 48 hours following receipt.’

This restriction enables the quality of the raw material to be preserved.

The following paragraph has been added:

‘Prior to skimming, the full-cream milk collected may be subjected to initial pre-pasteurisation at 74 °C. After skimming, the cream is pasteurised at a temperature of between 86 and 95 °C for 30 to 180 seconds.’

Thus two-stage pasteurisation method used to make the product in question has thus been described.

The paragraph:

‘The cream must be pasteurised within 36 hours of the milk being skimmed.’

has been replaced by:

‘To obtain fresh “Crème d’Isigny”, the cream must be pasteurised within 36 hours of the milk being skimmed.’

A maximum period of time between the completion of skimming of the milk and pasteurisation has been added to preserve the quality of the raw material. Specifying the time limits for completing the steps involved in making each type of cream also makes it easier for those steps to be verified.

The paragraph:

‘Use of the following substances with a view to manufacturing and marketing “Crème d’Isigny” is prohibited:

— whey or brine cream or reconstituted, frozen or deep-frozen cream,

— colourings or antioxidants,

— deacidifiers intended to lower the acidity of the milk or cream,

— or any other ingredient, with the exception of milk starter cultures.’

has been replaced as follows:

‘Whey cream, buttermilk, reconstituted, frozen or deep-frozen cream, colourings or antioxidants, deacidifiers intended to lower the acidity of the milk or cream, additives, processing aids or any other ingredient, with the exception of milk starter cultures, may not be used for the production of fresh “Crème d’Isigny”.’

The list of ingredients that cannot be used to make ‘Crème d’Isigny’ or ‘Crème fraîche d’Isigny’ has been corrected and supplemented; buttermilk may not be used, nor is it allowed to add any additives, processing aids or any other ingredient, with the exception of milk starter cultures. The erroneous prohibition of the use of brine in the current product specification has been removed.

Seeding and maturation

The following paragraph has been added:

To make matured ‘Crème d’Isigny’, fresh ‘Crème d’Isigny’ is heated to a temperature of between 12 °C and 23 °C in preparation for seeding with lactic cultures.

Fresh ‘Crème d’Isigny’ is seeded with lactic culture no later than 72 hours after the milk has been skimmed, and no later than 96 hours after receipt of the milk.

Maturation lasts for a minimum of 12 hours at a temperature of between 12 °C and 23 °C.’

The parameters of the maturation stage are specified in order for traditional practices to be recorded.

Lastly, a provision has been added to the effect that the cream may be packaged only in containers of up to 1 000 l, though fresh ‘Crème d’Isigny’ may be transported from one creamery to another within the geographical area by tanker, but only for the purpose of making it into matured ‘Crème d’Isigny’ or ‘Beurre d’Isigny’.

These elements are also referred to under point 3.5. of the single document.

5.6. Labelling

The paragraphs:

‘A logo bearing the words ‘Crème d’Isigny — Appellation d’Origine Contrôlée’ must be affixed to or printed on wrappers or containers; it is the operator’s responsibility to ensure this is done.

Using the words “Isigny”, “Isigny-sur-Mer” or any other word, graphic or illustration evoking that area for the purpose of marketing butter which has not been produced, packaged and marketed in conformity with the decree conferring the designation is prohibited.’

have been replaced by:

‘Each container of the PDO “Crème d’Isigny” or “Crème fraîche d’Isigny” placed on the market must bear an individual label that includes the name of the designation of origin written in letters at least two thirds the size of the largest characters on the label.

A logo bearing the words “Crème d’Isigny” or “Crème fraîche d’Isigny” – Appellation d’Origine Protégée’ must be must be affixed to or printed on the packaging or containers; it is the operator’s responsibility to ensure this is done.

The European Union’s PDO symbol is placed right next to the logo, the one adjacent to or above the other, with no other information between them. The minimum dimensions of the designation of origin do not apply to the logo if the designation can already be found elsewhere on the labelling.

The labelling includes an indication of the fat content per 100 g of product.’

These elements enable the requirements for identifying the product to be clarified.

The provision prohibiting use of the words ‘Isigny’ and ‘Isigny-sur-mer’ or any other word, graphic or illustration evoking that area to refer to products not meeting the conditions laid down in the product specification has been removed, as this does not fall within the scope of the product specification.

These amendments have been made to point 3.6. of the single document.

5.7. ‘Link’ section

The section of the product specification entitled ‘Link to the geographical area’ has been entirely rewritten to make the link between ‘Crème d’Isigny’ and its geographical area more explicit without making any fundamental changes to it. The milk production conditions have been specifically highlighted, especially the fact the cows’ diet being based on the optimal use of grass, together with a long grazing period, makes it possible to achieve the milk fat content suitable for making the cream, a process which requires skill and experience. We are taking this opportunity to delete the reference to ‘Crème d’Isigny’ being rich in oleic acid has also been removed, as it is not considered to be sufficiently specific.

The point on the ‘Specificity of the geographical area’ restates the geographical area’s natural and human factors, summarising historical aspects and highlighting relevant specific know-how. The point on the ‘Specificity of the product’ showcases some of the elements introduced in the description of the product. Finally, the point ‘Causal link’ explains the interactions between the natural and human factors and the product.

This amendment has also been made to the Single Document.

5.8. ‘Other’ section

The address of the INAO has been updated.

The contact details of the group have been updated.

Under the heading ‘References to the inspection body’, the name and contact details of the official bodies have been updated. Under this heading, the contact details of the French authorities responsible for inspections at the national level are now provided, i.e. the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). The name and contact details of the certification body can be consulted via the website of the INAO and on the European Commission’s database.

As regards the section on ‘National requirements’, a table displaying the main points to be checked and the method of evaluating them has been added to the product specification. It sets out in tabular form the main points to check, their reference values and method of evaluation.

SINGLE DOCUMENT

‘Crème d’Isigny’/‘Crème fraîche d’Isigny’

EU No: PDO-FR-0139-AM01 — 18.10.2017

PDO ( X ) PGI ( )

1. Name(s)

‘Crème d’Isigny’/‘Crème fraîche d’Isigny’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.4. Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

3.2. Description of product to which the name in (1) applies

‘Crème d’Isigny’/‘Crème fraîche d’Isigny’ is a sweet or matured pasteurised cream with a glossy appearance, ivory to pale yellow in colour, and with a minimum fat content of 35 g per 100 g of product.

Fresh ‘Crème d’Isigny’/‘Crème fraîche d’Isigny’ is fluid and has milky and slightly sweet aromatic notes.

Matured ‘Crème d’Isigny’/‘Crème fraîche d’Isigny’ is solid and marked by its fresh, milky and sweet flavour, accompanied by a slight sourness.

‘Crème fraîche d’Isigny’ is ‘Crème d’Isigny’ that has undergone no treatment other than pasteurisation and been packaged on the production site within 24 hours of pasteurisation.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

To guarantee a close link between the locality and the product through the herd being fed on grass from the geographical area, the dairy cows graze for at least seven months of the year and the holding must have a minimum area under grass of 0,35 ha for each dairy cow milked, of which a minimum of 0,2 ha is accessible from the milking parlours, or a minimum of 0,1 ha of grassland is accessible from the milking parlours with grass or hay provided as supplementary fodder. Each holding must have a main forage area comprising at least 50 % grass.

The entirety of the dairy cows’ diet cannot be sourced from the geographical area. Indeed, the dairy cows’ protein requirements cannot always be sourced from land cultivated within the geographic area. Neither can the origin of the raw materials constituting the supplementary feed be guaranteed. At least 80 % of the fodder-based basic ration, expressed as dry matter, of the herd per year is produced within the geographical area. Given that the basic ration comprises around 70 % of the dairy cows’ total diet, the proportion of the feed originating from the area can be estimated as at least approximately 56 %.

Grass in its different forms comprises at least 40 % on average of the basic ration during the minimum 7-month-long grazing period and at least 20 % of the daily ration for the rest of the year. The amount of supplementary feed provided is restricted to 1 800 kg per cow in the herd per calendar year.

The types of authorised fodder are: grass, corn, cereals or protein crops that are immature (the entire plant), straw and lucerne (fresh or preserved), fodder beet, root vegetables and dehydrated beet pulp.

Cabbage, turnip, turnip rape and rapeseed given as green-feed and urea and its derivatives may not form part of the basic ration or supplementary feed.

The following raw materials may not form part of supplementary feed:

— Palm, groundnut, sunflower and olive oils, as such or isomers thereof;

— Milk products and products derived thereof;

— Land animal products and products derived thereof;

— Fish, other aquatic animals and products derived thereof, with the exception of cod liver oil;

— Miscellaneous ingredients, with the exception of glucose molasses.

Milk from each collection used by the manufacturer to make ‘Crème d’Isigny’/‘Crème fraîche d’Isigny’ must come from herds where at least 30 % of the cows are dairy cows of the Normande breed, ‘collection’ being defined as the total amount of milk collected and used by a manufacturer within a 48-hour period.

Collection takes place a maximum of 48 hours after the first milking. The milk collected on the holdings is transported and unloaded without transhipment at the site where the milk is skimmed. Upon receipt, the acidity of the raw milk must be between 14 and 16° Dornic, i.e. a pH of between 6,6 and 6,85.

3.4. Specific steps in production that must take place in the defined geographical area

The milk is produced and the cream made within the defined geographical area described under point 4.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The cream must be packaged in the geographical area. Packaging of the creams is actually extremely important for ensuring the quality of the products, as their fat content is susceptible to oxidation. The product must therefore be packaged very soon after manufacture. Consequently, the product is packaged within the defined geographical area referred to under point 4 in containers with a maximum capacity of 1 000 litres.

3.6. Specific rules concerning labelling of the product the registered name refers to

Each package of ‘Crème d’Isigny’/‘Crème Fraîche d’Isigny’ marketed must bear an individual label that includes the name of the designation of origin written in letters at least two thirds the size of the largest characters on the label.

A logo bearing the words ‘Crème d’Isigny’ or ‘Crème fraîche d’Isigny’ – Appellation d’Origine Protégée’ must be affixed to or printed on the packaging or containers; it is the operator’s responsibility to ensure this is done.

The labelling includes an indication of the fat content per 100 g of product.

4. Concise definition of the geographical area

The defined geographical area covers the territory of all the municipalities of the following departments:

In the Department of Calvados (82 municipalities):

All the municipalities in the canton of Bayeux with the exception of Chouain, Condé-sur-Seulles, Ellon, Esquay-sur-Seulles, Juaye-Mondaye, Le Manoir, Manvieux, Ryes, Tracy-sur-Mer, Vaux-sur-Seulles and Vienne-en-Bessin.

All the municipalities in the canton of Trévières with the exception of La Bazoque, Cahagnolles, Cormolain, Foulognes, Litteau, Planquery, Sainte-Honorine-de-Drucy and Sallen.

In the Department of La Manche (93 municipalities):

In the canton of Agon-Coutainville, the municipalities of Auxais, Feugères, Gonfreville, Gorges, Marchésieux, Nay, Périers, Raids, Saint-Germain-sur-Sèves, Saint-Martin-d’Aubigny and Saint-Sébastien-de-Raids.

In the canton of Bricquebec, the municipalities of Etienville, Les Moitiers-en-Bauptois and Orglandes.

All of the municipalities in the canton of Carentan-les-Marais.

In the canton of Créances, the municipalities of Montsenelle (solely the territories of the former municipalities of Coigny, Prétot-Sainte-Suzanne and Saint-Jores) and Le Plessis-Lastelle.

All the municipalities in the canton of Pont-Hébert, with the exception of Bérigny, Saint-André-de-l’Epine, Saint-Georges-d’Elle, Saint-Germain-d’Elle and Saint-Pierre-de-Semilly.

All the municipalities in the canton of Saint-Lô-1, with the exception of Agneaux, Le Lorey, Marigny-Le-Lozon (solely the territory of the former commune of Lozon), Le Mesnil-Amey, Saint-Gilles and Saint-Lô.

All the municipalities of the canton of Valognes, with the exception of Brix, Huberville, Lestre, Lieusaint, Montaigu-la-Brisette, Saint-Germain-de-Tournebut, Saint-Joseph, Saint-Martin-d’Audouville, Saussemesnil, Tamerville, Valognes, Vaudreville and Yvetot-Bocage.

5. Link with the geographical area

The geographical area of production of ‘Crème d’Isigny’/‘Crème fraîche d’Isigny’ is crescent-shaped, situated on sedimentary terrain and at a low altitude (< 50 m). This area, known as the Col du Cotentin, constitutes a remarkable geological area sculpted by multiple marine transgressions and regressions. Within that area, a distinction is made between the ‘Bas Pays’, consisting of large tidelands and alluvial marshes which, although drained, may flood, and, to the east, the ‘Haut Pays’, a landscape characterised by hedgerows, consisting of a plateau, limestone blocks and low clay and stony hills. The high quantities of marine alluvial deposits (coastal sediment deposited by the English Channel) and fluvial deposits, mainly confined to the Baie des Veys and, its associated river valleys, constitute the key characteristics of the soil.

Receiving around 800 mm of precipitation and having more than 170 days of rainfall evenly spread throughout the year, as well as cool summer temperatures and mild winters and more restricted temperature ranges than Saint-Lô or Caen, the Col du Cotentin is referred to as having a temperate oceanic climate. Owing to the absence of hills, this humid, foggy and mild climate is homogeneous. The influence of the ocean also manifests itself in the prevalence of spray coming off the sea and condensing on the pastures.

The Col du Cotentin is one of the areas of Normandy with a high concentration of pastureland that predates the trend of converting arable land to pasture, which started in 1800. Livestock farmers made the Isigny region a pastoral area of some prestige; in 1874, the Association Normande described it as possessing ‘rich pastures, veritable fountains of cream and butter’.

From the mid-19th century, Cotentin Peninsula livestock farmers began defending the purity of the Cotentine breed of cattle which, primarily because of its milk production capacity, ended up becoming the main source of the Normande breed. However, this status of ‘origin of the breed’ penalises local breeders who have been slow to benefit from progress in artificial insemination and hence are reverting to using the productive and homogenous Prim’Holstein breed.

The population of the Col du Cotentin quickly learnt to benefit from the dairy herd’s optimal use of grass by making the most of the milk to make and sell cream.

Today, grazing once again forms the basis of the dairy cows’ diet; they graze on grass for at least seven months and consume it as hay the rest of the year. Producers’ predilection for the Normande breed, an excellent butter producer owing to its milk being rich in fats and proteins, has enabled it to survive in the geographical area and make up a significant proportion of the local herd. The manufacturers apply their know-how, particularly with regard to the natural of the cream.

‘Crème d’Isigny’/‘Crème fraîche d’Isigny’ is rich and creamy, without any lumps, fluid in the case of the fresh cream and solid in the case of the matured cream [a type of sour cream with high fat content]. It has a minimum fat content of 35 g per 100 g of product and contains high levels of iodine and trace elements. It is ivory to pale yellow in colour, has a glossy appearance, and has a delicate yet clearly perceptible aroma in which milk predominates. It has a fluid consistency in the mouth and a fresh, pleasant and sweet taste, while the matured cream has a perceptible sourness.

The geographical location (proximity to the sea) and morphology (absence of hills) of the geographical area explains why rainfall is evenly spread throughout the year and temperatures are favourably mild even in winter. These elements are favourable to the growth of grass throughout the year and a long grazing period for the livestock. The clay-limestone soils, derived from recent marine sediments and rich in minerals, produce an abundance of pasture, whereas the loamy soils surmounting the ‘Haut Pays’ are noteworthy for their regulation of the water content, which favours regular grass growth.

The quality of the fat content of the milk from the geographical area is produced by the combined effect of the cows being grass-fed, which gives the PDO product its specific organoleptic qualities and expected smoothness, and the supply of fodder with a higher energy value which promotes the formation of large fat globules; these enable the fixation of the milk’s aromatic compounds, conferred by the grass.

‘Crème d’Isigny’/‘Crème fraîche d’Isigny’ is therefore characterised by an optimal use of the area’s grassland, along with a long grazing period for the dairy herd, and the provision of preserved fodder during the winter in conjunction with other types of feed. Transporting fodder from the ‘Bas-Pays’ to the ‘Haut-Pays’ and its preservation is a traditional practice locally, because the farms were generally located in the ‘Haut-Pays’, while also having pasture in the ‘Bas-Pays’.

It is the diet of the herds, which are partly composed of Normande cows, that results in high-quality milk with the high fat content that gives the product its superbly smooth texture.

The continuation of traditional cream-making techniques, i.e. seeding with lactic cultures and only using naturally maturation but excluding the use, inter alia, of reconstituted cream, deacidifiers or any other ingredient or additive, is the key to preserving and expressing the characteristics of the raw material produced by the dairy herds in the final product.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-ba1010a1-bc3a-4468-a1d2-7578d8fd5494