EU Protected Food Names Scheme - UK registered names
Regulation (EEC) No 2081/92 - Application for Registration Article 17
Protected
Designation of Origin
National application No: 01413 - Bonchester Cheese
1. Competent service of the Member State:
Name: United Kingdom - Department for Environment, Food and Rural Affairs
Tel: 020 7238 6687
Fax: 020 7328 5728
2. Applicant group:
a) Name: Easter Weens Enterprises
b) Address: Easter Weens Farm, Bonchester Bridge, Roxburghshire, Scotland TD9 8JQ
c) Composition: producer / processor (1) other (1)
3. Name of product:
Bonchester Cheese
4. Type of product (see list in Annex VI):
Cheese - Class 1.3
5. Specification - Summary of requirement under Article 4(2)):
a) Name:
Bonchester Cheese
b) Description of Product:
Flat cylindrical shaped, white coated full fat soft cheese made from unpasteurised Jersey cows milk. Yellow in colour, smooth in texture with a mild taste. Contains a minimum of 20% fat and maximum of 60% water.
c) Geographical area:
The border lands of England and Scotland within a radius of 90Km from the summit of Peel Fell in the Cheviot Hills
d) Evidence of origin:
The cheese was developed on the Easter Weens Farm in 1980 using traditional methods. The milk used is from the designated area and is from Jersey cows.
e) Proof of origin:
Milk from the designated area is warmed to 32°C . Starters are added and the milk is incubated for 1½ hours at a temperature of 25°C - 32°C. An hour after the addition of rennet the curds are cut and 20 - 30 minutes later decanted into moulds. The cheese go through a series of turnings followed by brining at 13°C (15 to 20 minutes for small cheeses and 30 to 40 minutes for larger ones). After draining the cheeses are turned daily for 4 days and then left to mature for 6 to 12 days, during which they are again turned daily.
f) Link
The climate and soil in the area enables certain types of grasses and herbs to flourish. The flavour these pastures impart to the milk of the Jersey breed of cow along with the microbial flora that has colonised the dairy and the unvarying cheese making process gives the cheese its qualities.
g) Inspection bodies:
Scottish Food Quality Certification Ltd
Address: Royal Highlands Centre, 10th Avenue, Ingliston, Edinburgh, EH28 8NF
Tel: 0131 335 6615
Fax: 0131 335 6601
h) Labelling:
PDO
i) National requirements (if any):
EC No:
Page last modified: 7 August 2007
Page published:23 July 2003