Annex I

The specification for the protected designation of origin ‘Chabichou du Poitou’ is amended as follows:

‘ Method of production ’

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

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

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

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

(…) The dairy raw materials, partly finished products, curd and fresh cheese must not be conserved at a temperature below 0 °C.

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