Division 3.3 Sub-heading V.4 ‘Maturing and preservation’

The sentence ‘After pricking, maturing is carried out in a cellar or cheese ripening room kept at a temperature of between 6 °C and 12 °C for at least two weeks with a relative humidity of 90-98 %’ is replaced by the sentence ‘On leaving the guttering room, after drying if necessary, maturing is carried out in a cellar or cheese ripening room kept at a temperature of between 6 °C and 12 °C with a relative humidity of 90-98 %’, supplemented by the sentence ‘After pricking, the cheeses are matured for at least two weeks in a cellar or cheese ripening room at the temperature and humidity described above’.

The purpose of these clarifications in the text is to describe more fully the sequence of operations. Pricking does not take place just before the cheeses go into a cellar, but when they are in a cellar. Drying might be carried out between leaving the gutter room and entering the cellar. The minimum period of two weeks in a cellar starts from the date of pricking.