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Commission Regulation (EC) No 414/2008 (repealed)Show full title

Commission Regulation (EC) No 414/2008 of 8 May 2008 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards the granting of private storage aid for certain cheeses in the 2008/09 storage period (repealed)

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ANNEX

Categories of cheeses	Quantities eligible for aid	Minimum age for cheeses	Period of entry into storage	Period of removal from storage
French long-keeping cheeses: protected designation of origin Beaufort and Comté cheeses ‘Label Rouge’ Emmental grand cru class A or B Emmental and Gruyère cheeses	16 000 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
German long-keeping cheeses: ‘Markenkäse’ or ‘Klasse fein’ Emmentaler/Bergkäse	1 000 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Irish long-keeping cheeses: Irish long-keeping cheese Emmental, special grade	900 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Austrian long-keeping cheeses: 1. Güteklasse Emmentaler/Bergkäse/Alpkäse	1 700 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Finnish long-keeping cheeses: ‘I luokka’	1 700 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Swedish long-keeping cheeses: ‘Västerbotten/Prästost/Svecia/Grevé’	1 700 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Polish long-keeping cheeses: ‘Podlaski/Piwny/Ementalski/Ser Corregio/Bursztyn/Wielkopolski’	3 000 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Slovenian long-keeping cheeses: ‘Ementalec/Zbrinc’	200 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Lithuanian long-keeping cheeses: ‘Goja/Džiugas’	700 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Latvian long-keeping cheeses: ‘Rigamond, Ementāles tipa un Ekstra klases siers’	500 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Hungarian long-keeping cheeses: ‘Hajdú’	300 t	10 days	From 1 June to 30 September 2008	From 1 October 2008 to 31 March 2009
Pecorino Romano	19 000 t	90 days and produced after 1 October 2007	From 1 June to 31 December 2008	Before 31 March 2009
Kefalotyri and Kasseri made from sheep’s or goat’s milk or a mixture of the two	2 500 t	90 days and produced after 30 November 2007	From 1 June to 30 November 2008	Before 31 March 2009