{
  "url": "https://openlegislation.uk/eu-regulation-2013-1245/annex-II/division-CONSOLIDATED/division-5/division-5.3",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1245/annex-II/division-CONSOLIDATED/division-5/division-5.3.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/II/division/CONSOLIDATED/division/5/division/5.3",
  "kind": "division",
  "number": "5.3",
  "heading": "Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)",
  "text": "The specific characteristics of ‘Fourme de Montbrison’ originate in particular from the special methods used to produce the milk and the cheese.\nThe production of the milk is based on the richness of the pastures in the Forez mountains and contributes to the subtle, scented flavour of ‘Fourme de Montbrison’.\nIts relatively small size is linked to its origin: small herds with small-scale milk production and cheesemaking carried out by women.\nThe rather mild taste of ‘Fourme de Montbrison’ is linked to the fine cutting of the curd grains. This reduced curd grain size causes small openings in the cheese, resulting in restricted development of Penicillium roqueforti moulds which is less pronounced than in other veined cheeses.\nThe very specific orangey colour of the rind is influenced by the salting techniques, which promote the establishment of surface flora. The development of surface flora is also promoted by the draining in coniferous wood gutters. The wooden gutters are a reservoir of surface flora and contribute directly to the development of this flora by preventing the rind from drying out too quickly.\nThe salting techniques used also make ‘Fourme de Montbrison’ less salty than other blue 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/II/division/CONSOLIDATED/division/5/division/5.3",
    "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."
}