{
  "url": "https://openlegislation.uk/eu-regulation-2013-1245/annex-I/division-3/division-3.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1245/annex-I/division-3/division-3.2.json",
  "legislation": "eur/2013/1245",
  "legislation_title": "Commission Implementing Regulation (EU) No 1245/2013 of 28 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Fourme de Montbrison (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-1245",
  "path": "annex/I/division/3/division/3.2",
  "kind": "division",
  "number": "3.2",
  "heading": "Sub-heading V.3 ‘Processing’",
  "text": "In the positive list of ingredients and production aids and additives authorised in the milk or during production, the words ‘harmless cultures of bacteria, yeasts and moulds’ are replaced by the words ‘cultures of bacteria, yeasts and moulds proven to be harmless’ for greater clarity.\nThe paragraph ‘The different stages which follow comprise cutting the ‘coagulum or curds’, stirring, resting the curds, light pressing, crumbling, salting in the mass of the curds, putting into moulds, draining and putting into gutters. The stages are described in the following paragraphs:’ has been deleted because each stage listed in that paragraph is described individually further on in the specification.\nLight pressing of the curds while resting before crumbling is optional from now on. This practice is not in fact an essential part of the technological production process, insofar as the final dry extract of the cheese complies with the specification’s requirements.\nThe sentence ‘The curds are then crumbled, salted in the mass and put into moulds’ has been reworded as follows: ‘The curds are then crumbled and salted in the mass, at the latest when they are put into moulds’. The wording is therefore clearer as to when salting takes place.\nTo facilitate understanding, the text specifies that the indoor draining carried out without turnover pressing takes place after moulding of the curds.\nThe minimum duration of in-mould draining without turnover pressing is reduced from 24 to 18 hours. Changes in practice have reduced this period without affecting the quality of the cheeses produced.\nThe sentence ‘Pricking is carried out from the 10th day after renneting’ has been moved to point V.4 and it is also made clear that the reference is to the pricking of the cheeses.",
  "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/2013/1245/annex/I/division/3/division/3.2",
    "retrieved_at": "2026-11-01T14:48:11.889233+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."
}