Article 1
Article 1 of Regulation (EEC) No 788/86 is hereby replaced by the following: 'Article 1 The free-at-Spanish-frontier values for imports of certain cheeses originating in and consigned from Switzerland that are accompanied by a licence shall be: 1.2 // // // Description // Free-at-frontier value in ecus per 100 kg net weight // // // // // Emmental, Gruyère, Sbrinz, Appenzell, Vacherin fribourgeois and Tête de moine, not grated or powdered, of a minimum fat content of 45 % by weight in the dry matter, matured for at least two months in the case of Vacherin fribourgeois and at least three months in the other cases, falling within combined nomenclature subheadings ex 0406 90 13, ex 0406 90 15 and ex 0406 90 17: // // - whole cheeses with rind, of a free-at-frontier value 126, 16. 5. 1990, p. 13. // // // Description // Free-at-frontier value in ecus per 100 kg net weight // // // // - pieces packed in vacuum or inert gas, with rind on at least one side, of a net weight of not less than 1 kg but less than 5 kg and of a free-at-frontier value of not less than // 372,70 (1) // Emmental, Gruyère, Sbrinz, Appenzell, Vacherin fribourgeois and Tête de moine, not grated or powdered, of a minimum fat content of 45 % by weight in the dry matter, matured for at least two months in the case of Vacherin fribourgeois and at least three months in the other cases, falling within combined nomenclature subheadings ex 0406 90 13, ex 0406 90 15 and ex 0406 90 17: // // - whole cheeses with rind, of a free-at-frontier value of not less than // 372,70 (2) // - pieces packed in vacuum or inert gas, with rind on at least one side, of a net weight of not less than 1 kg and a free-at-frontier value of not less than // 396,84 (2) // - pieces packed in vacuum or inert gas of a net weight of not more than 450 g and of a free-at-frontier value of net less than // 430,63 (2) // Glarus herb. cheese (known as Schabziger), made from skimmed milk and mixed with finely ground herbs, falling within combined nomenclature subheadings 0406 20 10 and 0406 90 19 // - // Tilsit, of a fat content, by weight, in the dry matter not exceeding 48 %, falling within combined nomenclature subheading ex 0406 90 25 // - // Tilsit, of a fat content by weight, in the dry matter exceeding 48 %, falling within combined nomenclature subheading ex 0406 90 25 // - // Processed cheese, not grated or powdered, in the blending of which only Emmental, Gruyère and Appenzell have been used and which may contain, as an addition, Glarus herb cheese (known as Schabziger), put up for retail sale, of a fat content by weight in the dry matter not exceeding 56 %, falling within combined nomenclature subheading 0406 30 10 and of a free-at-frontier value of not less than // 242,58 // // (1) Products corresponding to those specified in point (c) of Annex I to Commission Regulation (EEC) No 1767/82 (2) Products corresponding to those specified in point (d) of Annex I to Commission Regulation (EEC) No 1767/82.'