{
  "url": "https://openlegislation.uk/eu-regulation-2009-1019/annex-II/division-SUMMARY/division-4/division-4.5",
  "json_url": "https://openlegislation.uk/eu-regulation-2009-1019/annex-II/division-SUMMARY/division-4/division-4.5.json",
  "legislation": "eur/2009/1019",
  "legislation_title": "Commission Regulation (EC) No 1019/2009 of 28 October 2009 approving minor amendments to the specification of a name registered in the register of protected designations of origin and protected geographical indications (Pouligny-Saint-Pierre (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2009-1019",
  "path": "annex/II/division/SUMMARY/division/4/division/4.5",
  "kind": "division",
  "number": "4.5",
  "heading": "Method of production",
  "text": "The milk must be produced, and the cheese produced and matured within the geographical area.\nThe cheese is obtained using primarily lactic coagulation with the addition of a small amount of rennet. The curd stays in moulds for 24 to 36 hours before being removed and salt added. The maturing process lasts for at least 10 days.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2009/1019/annex/II/division/SUMMARY/division/4/division/4.5",
    "retrieved_at": "2026-11-01T14:51:10.100171+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}