# Commission Implementing Regulation (EU) No 1128/2013 of 7 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Morbier (PDO)), Division: Processing

Extent: E+W+S+N.I.

Milk used:
The milk must be collected daily and used quickly in accordance with the time limits of local tradition.
This milk must be separated from other milk in order to authorise monitoring.
‘The only types of milk which may enter the premises where “Morbier” is made are those which comply with this specification, or types of milk intended for other designations of origin of the region provided that the traceability is sufficient to enable verification of compliance with this specification by the types of milk actually used to make “Morbier”.’. The microbial flora of the types of milk complying with the specifications of the region’s other PDOs is compatible with that of ‘Morbier’. The producers of milk for those other PDOs are identified and the types of milk coming from those holdings comply with the same essential rules as for the PDO ‘Morbier’: feeding dairy cows on the basis of grass and hay in the area, grazing, keeping the milk for a limited period, etc. That makes it possible to maintain an appropriate microbial atmosphere in the workshop. Other types of milk which comply neither with the specification for ‘Morbier’ nor with the specifications for the other PDOs do not provide the same guarantees. Moreover, different cheeses are of course made in different ways, either in other places (different production chain) or at different times (successive production).
Processing
The sentence ‘With the exception of partial skimming, the addition of rennet, lactic starters, salt or water in order to clean the curd, nothing may be removed from or added to the milk.’ is replaced by:
‘With the exception of partial skimming, nothing may be removed from or added to the milk, including during production, except for: — salt (sodium chloride), — rennet, — selected cultures of fermenting agents, obtained either by subculturing or by direct seeding, — water, — vegetable carbon (carbo medicinalis vegetalis).’
It is specified that ‘Production must take place in a stainless steel or copper vat.’ for technological and traditional reasons.
The size of the curds’ grains has been deleted because this is impossible to check and is not specific to this product.
The conditions for the removal of lactose are specified as well as the temperature conditions in the vat.
The sentence ‘The loaves are formed by light pressing.’ is deleted because this is not a technological requirement.
It is specified that coating with vegetable carbon must be ‘done by hand’ so that the cheesemaker can demonstrate his know-how at this important stage of producing ‘Morbier’. The use of traditional wooden moulds and linen cloth are authorised because these are materials traditionally used in this sector.
It has been added to the specification that ‘Morbier’ must be salted dry or in brine and that, in the case of brining, chemical purification of the brine is prohibited. This important technological stage was forgotten in the previous specification.

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Source: https://www.legislation.gov.uk/eur/2013/1128/annex/I/division/1.3/division/3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1128/annex-I/division-1.3/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.