EU Protected Food Names Scheme - UK registered names
Regulation (EEC) No 2081/92 - Application for Registration Article 17
Protected
Geographical Indication
National application No: 03013- Product Name Exmoor Blue
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: Exmoor Blue Cheese
b) Address: Willett Farm, Lydeard St Lawrence, Taunton, Somerset TA4 3QB
c) Composition: producer/processor (1) other (1 )
3. Name of product:
Exmoor Blue Cheese
4. Type of product (see list in Annex VI):
Cheese 1.3
5. Specification - Summary of requirement under Article 4(2)):
a) Name:
Exmoor Blue Cheese
b) Description of Product:
Description: Full-fat blue-veined soft cheese with a average fat content of 34%. Typified by a rich yellow colour and buttery texture. Made from unpasteuised Jersey cows' milk.
c) Geographical area:
Geographical area: That part of the counties of Devon and Somerset from Barnstaple along the coast to the town of Watchet, the steam railway line from Watchet until it is crossed by road B 3227, road B 3227 west until it crosses road A 361, road A361 west into Barnstaple.
d) Proof of origin:
The cheese has been produced using traditional hand methods on the applicant's farm since 1986. From 1990, milk solely from the Jersey breed of cow has been used to make this distinctive soft cheese.
e) Method of production:
Milk is heated to 70° F and starter is added. The milk is then heated to 85 to 90° F and this temperature's I held for three to five hours. Vegetarian rennet and Penicillin roqueforti are added during this period. The curd is allowed to set before being cut and transferred with hand-Stainers to two part moulds and left to drain. After both six and 18 hours the moulds are turned. Twenty-four hours later the cheeses are put into a solution of brine for approximately six hours, then left to drain for a further 36 hours, during which time they are turned twice. After needling of both faces by hand, the cheeses are transferred to the maturing room and sprayed on both sides with Penicillin candidum. Exmoor Jersey Blue is left to mature for three to ix weeks and turned every other day.
f) Link
The warm wet climate and the red topsoil derived from the underlying old and new red sandstone combine over a long grazing season to give lush pasture, which produces richly flavoured milk.
g) Inspection bodies:
Somerset County Council
Address: County Hall, Taunton, Somerset, TA1 4DY
Tel: 01832 355455
Fax: 01832 358119
h) Labelling:
PGI
i) National requirements (if any):
EC No: G/UK/0001/95.04.18
Page last modified: 7 August 2007
Page published: 21 July 2003