# 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)), Division 4.5: Method of production

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

The milk must be produced, and the cheese produced and matured within the geographical area.
The 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.

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Source: https://www.legislation.gov.uk/eur/2009/1019/annex/II/division/SUMMARY/division/4/division/4.5 (the official version)
Page: https://openlegislation.uk/eu-regulation-2009-1019/annex-II/division-SUMMARY/division-4/division-4.5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.