# Commission Regulation (EC) No 734/2006 of 16 May 2006 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards the granting of private storage aid for certain cheeses in the 2006/2007 storage period, Annex

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

Categories of cheeses
Quantities eligible for aid
Minimum age for cheeses
Period of entry into storage
Period of removal from storage
French long-keeping cheeses:
protected designation of origin Beaufort and Comté cheeses
‘Label Rouge’ Emmental grand cru
class A or B Emmental and Gruyère cheeses
16 000 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
German long-keeping cheeses:
‘Markenkäse’ or ‘Klasse fein’ Emmentaler/Bergkäse
1 000 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Irish long-keeping cheeses:
‘Irish long-keeping cheese. Emmental, special grade’
900 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Austrian long-keeping cheeses:
1.. Güteklasse Emmentaler/Bergkäse/Alpkäse’
1 700 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Finnish long-keeping cheeses:
‘I luokka’
1 700 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Swedish long-keeping cheeses:
‘Västerbotten/Prästost/Svecia/Grevé’
1 700 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Polish long-keeping cheeses:
‘Podlaski/Piwny/Ementalski/Ser Corregio/Bursztyn/Wielkopolski’
3 000 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Slovenian long-keeping cheeses:
‘Ementalec/Zbrinc’
200 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Lithuanian long-keeping cheeses:
‘Goja/Džiugas’
700 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Latvian long-keeping cheeses:
‘Rigamond, Ementāles tipa un Ekstra klases siers’
500 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Hungarian long-keeping cheeses:
‘Hajdú’
300 t
10 days
From 1 June to 30 September 2006
From 1 October 2006 to 31 March 2007
Pecorino Romano
19 000 t
90 days and produced after 1 October 2005
From 1 June to 31 December 2006
Before 31 March 2007
Kefalotyri and Kasseri made from sheep’s or goat’s milk or a mixture of the two
2 500 t
90 days and produced after 30 November 2005
From 1 June to 30 November 2006
Before 31 March 2007

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Source: https://www.legislation.gov.uk/eur/2006/734/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2006-734/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.