1980R1552 — EN — 01.01.1988 — 001.001 — 1
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►B COMMISSIONREGULATION(EEC)No1552/80
of20June1980
laying down detailed rules for the provision of administrative assistance in connection with the
exportofcertain cheeseseligible forspecialtreatmentonimportintoAustralia
(OJ L 153, 21.6.1980, p. 23)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EEC) no 222/88 of 22 December 1987 L 28 1 1.2.1988
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COMMISSIONREGULATION(EEC)No1552/80
of20June1980
layingdowndetailedrulesfortheprovisionofadministrativeassis-
tance in connection with the export of certain cheeses eligible for
specialtreatmentonimportintoAustralia
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European EconomicCommunity,
Having regard to Council Regulation (EEC) No 2931/79 of 20
December 1979 on the granting of assistance on export of agriculturalproducts which may benefit from a special import treatment in a third
country(
1), and in particular Article 1 (2) thereof,
Whereas the Commonwealth of Australia has agreed, in the context of
GATT, to allow imports of soft ripened cheeses, Roquefort, Stilton andcheeses from goats' milk free of any quantitative restrictions; whereasthis agreement will apply from 1 July 1980;
Whereas the Community has undertaken to grant administrative assis-
tance to the Australian authorities to ensure correct application of theagreement; whereas, to this end, the cheeses concerned should beaccompanied by a certificate issued by the competent authorities inthe Community;
Whereas the measures provided for in this Regulation are in accor-
dance with the opinion of the Management Committee for Milk andMilk Products,
HAS ADOPTED THIS REGULATION:
Article 1
For exports to the Commonwealth of Australia of:
— soft ripened cheeses plus cheeses produced exclusively from goats'
milk (excluding Feta, Telemes and Kasseri),
— Roquefort cheeses and Stilton cheese,
produced in the Community and satisfying the definition set out in
Annex I hereto, a certificate corresponding to the specimen set out inAnnex II hereto shall be issued at the request of the party concerned.
Article 2
1. Certificates shall be printed on white paper and in English. Their
size shall be 210 × 297 mm. Each certificate shall be given a serialnumber by the issuing agency.
The exporting Member State may require that the certificate to be used
on its territory shall, in addition to English, be printed in one of itsofficial languages.
2. Certificates shall be made out in one original and at least two
copies. These copies shall bear the same serial number as the original.
The original and copies shall be completed either in typescript or in
manuscript; in the latter case, they shall be completed in block lettersand in ink.
Article 3
1. The certificate and copies thereof shall be issued by the agency
designated by eachMember State.1980R1552 — EN — 01.01.1988 — 001.001 — 2
(1) OJ No L 334, 28. 12. 1979, p. 8.▼M1
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2. The issuing agency shall keep one copy of the certificate. The
original and the other copy shall be produced to the customs officerwhere customs export formalities for export to the Commonwealth of
Australia are completed.
3. The customs office referred to in paragraph 2 shall set its stamp
on the box reserved for this purpose on the original and return it to theparty concerned. The copy shall be kept by that customs office.
Article 4
The certificate shall be valid only after endorsement by the competent
customs office. It shall cover the quantity of goods indicated thereon.However, a quantity exceeding by not more than 5 % the quantitystated on the certificate shall be regarded as being covered by that
certificate.
Article 5
Member States shall take whatever measures may be necessary for the
purpose of checking the origin, type, composition and quality of thecheeses in respect of which certificates are issued.
Article 6
This Regulation shall enter into force on 1 July 1980.
This Regulation shall be binding in its entirety and directly applicable
in all Member States.1980R1552 — EN — 01.01.1988 — 001.001 — 3
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ANNEX I
Definitionofthecheesesreferred toinArticle 1
1. Soft ripened cheeses are treated or ripened by biological agents such as
moulds, yeasts and other organisms which have caused a visible crust to
form on the surface of the cheese. The treatment or ripening is so carried
out that the cheese visibly cures or ripens from the surface towards the
centre. The fat content by weight of dry matter must not be less than 50 %.
Moisture content calculated by weight of the non-fatty matter must not be
less than 65 %.
The term ‘soft ripened cheese’ does not include cheeses with moulds, yeasts
and other organisms on the crust which also contain mould, blue or other-
wise, distributed evenly throughout the interior of the cheese.
2. Roquefort cheeses must be made in accordance with the standards laid down
in the law of 29 July 1925 published in the ‘Journal officiel de la République
française’ of 30 July 1925 and must be labelled as ‘Roquefort’ by the
‘Confédération générale des producteurs de lait de brebis et des industriels
de Roquefort’.
3. Stilton cheeses must be made in accordance with the regulations governing
the use of certification trademarks 831407 and 831408 and complying with
the appropriate requirements relating to the milk fat content and water
content as set out in Schedule 1 to the 1970 cheese regulations of the United
Kingdom.
4. Goats' milk cheeses must be made ‘solely from goats' milk’ (excluding Feta,
Telemes and Kasseri cheeses) and must bear these words on the package and/
or on the label.1980R1552 — EN — 01.01.1988 — 001.001 — 4
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ANNEXE II — ANNEX II — ANHANG II — ALLEGATO II — BIJLAGE II — BILAG II
EUROPEANCOMMUNITIES
1980R1552 — EN — 01.01.1988 — 001.001 — 5
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