Annex I

The specification for the protected designation of origin ‘Bleu du Vercors-Sassenage’ is amended as follows:

‘ Method of production ’

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

‘(…) The milk must be curdled using rennet only, at a temperature between 31 °C and 35 °C.

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

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

(…) 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.’