# Commission Regulation (EC) No 750/2008 of 30 July 2008 amending Regulation (EC) No 414/2008 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 2008/09 storage period, Annex

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

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

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Source: https://www.legislation.gov.uk/eur/2008/750/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2008-750/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.