Division ‘Method of production’

The following provisions are to be added to point 5 of the specifications regarding the production method:

‘(…) Renneting must be carried out using rennet only.

The milk must not be concentrated by partially removing the watery part before coagulation.

(…) The dairy raw materials, partly finished products and fresh cheese may not be conserved by keeping them at below zero centigrade.

In addition to the dairy raw materials, the only ingredients or production aids or additives authorised in the milk during production are rennet, innocuous bacterial cultures, yeasts, moulds and salt.

(…) Fresh cheese and cheese undergoing the maturing process may not be conserved under a modified atmosphere.’