Annex I

The specification for traditional speciality guaranteed ‘Boerenkaas’ is amended as follows:

The following sentences are added to point 3.9 of the specification concerning minimum requirements and procedures to check the specific character:

‘Where “Boerenkaas” cheese production is seasonal, the checks are carried out once every six to eight weeks during the production period. Where annual “Boerenkaas” production in an undertaking is below 25 000 kilograms, the checks are carried out twice a year.’