Annex
United Kingdom
ANNEX
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 2008 From 1 October 2008 to 31 March 2009 German long-keeping cheeses:
“Markenkäse” or “Klasse fein” Emmentaler/Bergkäse
1 000 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Irish long-keeping cheeses:
Irish long-keeping cheese
Emmental, special grade
900 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Austrian long-keeping cheeses:
1. Güteklasse Emmentaler/Bergkäse/Alpkäse
1 700 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Finnish long-keeping cheeses:
“I luokka”
1 700 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Swedish long-keeping cheeses:
“Västerbotten/Prästost/Svecia/Grevé”
1 700 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Polish long-keeping cheeses:
“Podlaski/Piwny/Ementalski/Ser Corregio/Bursztyn/Wielkopolski”
3 000 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Slovenian long-keeping cheeses:
“Ementalec/Zbrinc”
200 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Lithuanian long-keeping cheeses:
“Goja/Džiugas”
700 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Latvian long-keeping cheeses:
“Rigamond, Ementāles tipa un Ekstra klases siers”
500 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Hungarian long-keeping cheeses:
“Hajdú”
300 t 10 days From 1 June to 30 September 2008 From 1 October 2008 to 31 March 2009 Pecorino Romano 19 000 t 90 days and produced after 1 October 2007 From 1 June to 31 December 2008 Before 31 March 2009 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 2007 From 1 June to 30 November 2008 Before 31 March 2009 Romanian long-keeping cheeses:
Cașcaval Dobrogea, Cașcaval Rucăr, Cașcaval Dalia, Brânza Trapist, Brânza Cedar and Emmental
500 t 10 days From 1 August to 30 September 2008 From 1 October 2008 to 31 March 2009