ANNEX ISupplementary provisions
ANNEX I The specification for the protected designation of origin ‘Morbier’ is amended as follows: ‘Method of production’ The following provisions modify Point 5 of the specifications regarding the production method: — In the 2nd paragraph: replace : ‘With the exception of partial skimming, the addition of rennet, lactic starters or processing aids for which limits have been set, nothing may be removed from or added to the milk.’ by : ‘With the exception of partial skimming, the addition of rennet, lactic starters, salt or water in order to clean the curd, nothing may be removed from or added to the milk.’ — The following should be added: ‘(…) Renneting must be carried out using rennet only. (…) The milk may not be concentrated by partially removing the watery part before coagulation. (…) Furthermore the partial removal of lactose from the curd can be done using water. (…) The dairy raw materials, partly finished products, curd and fresh cheese must not be conserved at a temperature below 0 °C. Fresh cheese and cheese undergoing the maturing process must not be conserved under a modified atmosphere.’