{
  "url": "https://openlegislation.uk/eu-regulation-2009-387/annex-II/division-SUMMARY/division-4/division-4.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2009-387/annex-II/division-SUMMARY/division-4/division-4.2.json",
  "legislation": "eur/2009/387",
  "legislation_title": "Commission Regulation (EC) No 387/2009 of 12 May 2009 approving minor amendments to the specification of a name registered in the register of protected designations of origin and protected geographical indications (Bleu du Vercors-Sassenage (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2009-387",
  "path": "annex/II/division/SUMMARY/division/4/division/4.2",
  "kind": "division",
  "number": "4.2",
  "heading": "Description",
  "text": "Bleu du Vercors-Sassenage is a ripened, unpressed, uncooked, blue-veined cheese. It comes in the shape of flat cylinders, 27 to 30 cm in diameter, 7 to 9 cm high, convex on the outside, weighing between 4 and 4,5 kg, with a fine bloom on the rind consisting of a white mould-type down that may have orange to ivory-coloured marbling of the kind caused by yeasts and bacteria active in the ripening process.\nIt contains a maximum level of 48 g of fat per 100 g of cheese after total desiccation and the dry matter must not weigh less than 52 g per 100 g of cheese.",
  "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/2009/387/annex/II/division/SUMMARY/division/4/division/4.2",
    "retrieved_at": "2026-11-01T14:51:31.521134+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."
}