# 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)), Division 4.5: Method of production

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

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

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Source: https://www.legislation.gov.uk/eur/2009/159/annex/II/division/SUMMARY/division/4/division/4.5 (the official version)
Page: https://openlegislation.uk/eu-regulation-2009-159/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.