
Article 1 
The Annex to Regulation (EC) No 414/2008 shall be replaced by the text set out in the Annex to this Regulation.
Article 2 
This Regulation shall enter into force on the day following its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 30 July 2008.
For the Commission
Mariann FISCHER BOEL
Member of the Commission
ANNEX


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
Romanian long-keeping cheeses:Cașcaval Dobrogea, Cașcaval Rucăr, Cașcaval Dalia, Brânza Trapist, Brânza Cedar and Emmental 500 t 10 days From 1 August to 30 September 2008 From 1 October 2008 to 31 March 2009
