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Document 52009XC0416(03)R(01)
Corrigendum to publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ( OJ C 87, 16.4.2009 )
Corrigendum to publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ( OJ C 87, 16.4.2009 )
Corrigendum to publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ( OJ C 87, 16.4.2009 )
OJ C 215, 21.7.2011, p. 34–34
(CS, DA, DE, ET, EN, FR, LV, HU, MT, NL, PT, RO, SK, FI)
|
21.7.2011 |
EN |
Official Journal of the European Union |
C 215/34 |
Corrigendum to publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
( Official Journal of the European Union C 87 of 16 April 2009 )
2011/C 215/16
On page 16, point 3.2, first subparagraph:
for:
‘Parmigiano Reggiano is a hard cheese made from raw cow's milk, partially skimmed by natural surface skimming’,
read:
‘Parmigiano Reggiano is a hard cheese, cooked and slowly matured cheese, made from raw cow's milk, partially skimmed by natural surface skimming’.
On page 17, point 3.5, last subparagraph:
for:
‘After the minimum maturing period, tests are carried out to check compliance with production specifications’,
read:
‘After the minimum maturing period, examination by experts is carried out to check compliance with production specifications’.
On page 17, point 3.5, second subparagraph:
for:
‘Following coagulation, obtained exclusively by the use of calf whey, the curd is broken up and cooked’,
read:
‘Following coagulation, obtained exclusively by the use of calf rennet, the curd is broken up and cooked’.
On page 18, point 3.6, third subparagraph:
for:
‘Portions of Parmigiano Reggiano may be packaged in the year in which they are prepared’,
read:
‘Portions of Parmigiano Reggiano may be packaged in the retail outlet in which they are prepared’.