Interprofession Tête de Moine

TÊTE DE MOINE

Cheese;The certification mark, as used by persons authorized by the certifier, certifies that the goods provided produced in accordance with standards codified by the government of the Switzerland and adopted by the certifier, specifically (i) production methods (full-fat, semi-hard cheese made of soured and curdled milk from dairy cows fed on green or dried fodder and milked twice daily; made throughout the year; and naturally matured in cold stores at temperatures varying from 13 degrees to 14 degrees C); (ii) characteristics (cylindrical, with diameter 10 to 15 cm.; 0.7 to 2 kg. each; reddish brown color; minimum 510g/kg and at most 540 g/kg by weight of fat content in dry matter; pure and aromatic smell; taste of acidified milk, usually with a faint taste of rind and hay; fine, ivory to pale yellow in colour and homogeneous texture; and (iii) regional origin (the geographic territory comprised of the mountain area and enclosed summer pastures of the Swiss districts of Franches-Montagne, Porrentruy, the commune of Saulcy and the administrative district of Bernese Jura with the exception of the communes of Nods, Diesse, Lamboing, Prêles and La Neuveville).;The English translation of TÊTE DE MOINE in the mark is MONK'S HEAD.;

TÊTE DE MOINE SWITZERLAND AOP FROMAGE DE BELLELAY

The mark consists of a circle with a border containing the stylized words TÊTE DE MOINE stacked on top of the stylized word SWITZERLAND stacked on top of a Swiss cross superimposed on a stylized ribbon, which all appear at the top of the circle. Beneath the Swiss cross there is an outlined design consisting of a monk cutting rosettes from a cheese curler on a platter with a loaf of bread to the right. Behind him are two additional monks standing in the room with a series of windows showing the mountains and fields beyond. Superimposed onto the bottom left of this design is a rectangle with a shadow on its right side containing a flag with the stylized letters AOP and a Swiss cross design. The stylized words FROMAGE DE BELLELAY are on the bottom of the circle beneath the aforementioned.;The mark was first used in commerce in a different form other than that sought to be registered at least as early as 00/00/2001;The mark was first used anywhere in a different form other than that sought to be registered at least as early as 00/00/2001;Color is not claimed as a feature of the mark.;Cheese;The certification mark, as used by persons authorized by the certifier, certifies that the goods provided produced in accordance with standards codified by the government of the Switzerland and adopted by the certifier, specifically (i) production methods (full-fat, semi-hard cheese made of soured and curdled milk from dairy cows fed on green or dried fodder and milked twice daily; made throughout the year; and naturally matured in cold stores at temperatures varying from 13 degrees to 14 degrees C); (ii) characteristics (cylindrical, with diameter 10 to 15 cm.; 0.7 to 2 kg. each; reddish brown color; minimum 510g/kg and at most 540 g/kg by weight of fat content in dry matter; pure and aromatic smell; taste of acidified milk, usually with a faint taste of rind and hay; fine, ivory to pale yellow in colour and homogeneous texture; and (iii) regional origin (the geographic territory comprised of the mountain area and enclosed summer pastures of the Swiss districts of Franches-Montagne, Porrentruy, the commune of Saulcy and the administrative district of Bernese Jura with the exception of the communes of Nods, Diesse, Lamboing, Prêles and La Neuveville).;The English translation of TÊTE DE MOINE in the mark is MONK'S HEAD and the English translation of the wording FROMAGE DE BELLELAY in the mark is CHEESE FROM BELLELAY.;SWITZERLAND, AOP, AND FROMAGE DE BELLELAY;