ANNEX ISupplementary provisions
ANNEX I The following amendments have been approved to the specification for the protected designation of origin ‘Robiola di Roccaverano’: The following sentence in the section on the production method has been deleted: ‘The fresh cheeses are ripened naturally in suitable premises for at least three days after they are placed in moulds at a temperature of between 15 °C and 20 °C’. This amendment is requested by the producers, who often use the same premises for production, which requires temperatures of between 20 °C and 24 °C, as for the initial drying. It is very difficult to maintain different temperatures within one building so this requirement often penalises smaller cheese makers. This amendment request is based on observations recorded over many years which demonstrate that removing this requirement does not influence the final quality of the cheese.