{
  "url": "https://openlegislation.uk/eu-regulation-2009-159/annex-II/division-SUMMARY/division-4/division-4.5",
  "json_url": "https://openlegislation.uk/eu-regulation-2009-159/annex-II/division-SUMMARY/division-4/division-4.5.json",
  "legislation": "eur/2009/159",
  "legislation_title": "Commission Regulation (EC) No 159/2009 of 25 February 2009 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Chabichou du Poitou (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2009-159",
  "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 must be manufactured and matured within the geographical area.\nWhole goat’s milk, with a small amount of rennet added, curdled by lactic acid. The fresh curd, pre-drained or not, is placed in a perforated mould in the shape of a truncated cone. It is left to drain for 18 to 24 hours, salted on the surface. It is then left to dry for a further 24 to 48 hours. Matured for at least 10 days at a temperature of 10 to 12 °C and 80 to 90 % humidity.",
  "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/2009/159/annex/II/division/SUMMARY/division/4/division/4.5",
    "retrieved_at": "2026-11-01T14:51:38.118135+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."
}