Commission Regulation (EC) No 750/2008 of 30 July 2008 amending Regulation (EC) No 414/2008 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

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Community,

Having regard to Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation)⁽¹⁾, and in particular Article 43 thereof, in conjunction with Article 4,

Whereas:

Commission Regulation (EC) No 414/2008⁽²⁾ sets up in its Annex the list of the cheeses eligible for private storage aid in the 2008/09 storage period.
Romanian authorities requested the participation in the private storage aid scheme for certain cheeses in the 2008/09 storage period.
On basis of the Romanian request and the current market situation for long-keeping cheeses, the Annex to Regulation (EC) No 414/2008 should include some Romanian long-keeping cheeses whose market situation may be supported by the private storage, for a quantity which may stabilise the cheese market.
Regulation (EC) No 414/2008 should therefore be amended accordingly.
The measures provided for in this Regulation are in accordance with the opinion of the Management Committee for the Common Organisation of Agricultural Markets,

HAS ADOPTED THIS REGULATION:

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

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’

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’