Schneider F. and Emmerich A., Zucker - Beih.

(Source: (Schneider F., A. Emmerich and J. Dubourg, Zucker 18, 571 (1965) and Sucr.

Emmentaler, Gruycre, Sbrinz, Bergkaese, Appenzell, Vacherin fribourgeois and Tete de moine, not grated or powdered

Emmentaler, Gruycre, Sbrinz, Bergkaese, Appenzell, Vacherin fribourgeois and Tete do moine, not grated or powdered

Emmental:

Emmentaler:

NAK Emmeloord (NL)

Processed Emmentaler

Emmental-Burgdorf-Thun-Bahn

Emmentaler, Gruyere, Sbrinz and Appenzell:

Swiss or Emmenthaler cheese with eye formation

Emmentaler, Gruyere, Sbrinz, Bergkase and Appenzell

Excluding reques6n, Emmental, Gruyere, blue cheese, Parmigiano Reggiano and Grana Padano.

- the Emmental or Gruyére cheeses used in its manufacture were made in the exporting country.

Emmental, Gruyere, Sbrinz and Appenzell, of a minimum fat content of 45 % by weight in the dry matter, matured for at least three months:

- it was prepared with processed cheeses made exclusively from Emmental or Gruyére cheese with added white wine, kirsch, starch and spices, and

Commission Regulation (EEC) No 2248/85 of 25 July 1985 on detailed rules for administrative assistance with the exportation of Emmentaler cheese subject to quota restrictions that qualifies for special treatment on importation into the United States of America

Processed cheese, not grated or powdered, in the manufacture of which only Emmentaler, Gruyere and Appenzell have been used and which may contain, as an addition, Glarus herb cheese (known as Schabziger), put up for retail sale (5) with a free-at-frontier value of not less than EUR 289, 14 per 100 kg net weight and of a fat content not exceeding 56% by weight int he dry matter

In Article 4, the word 'Emmentaler' is deleted.

Protection of the name 'Emmentaler` is not sought.

-Emmentaler:not less than 60 kg but not more than 130 kg inclusive,

'Certificate for the export of Emmentaler cheese to the United States of America'

// Subheading // Type of cheese // ex 04.04 A // Emmentaler // ex 04.04 E I b) 2 // Maasdam Samsoe Svenbo'

In the title of the Regulation, the words 'Emmentaler cheese' are replaced by the words 'certain cheeses'.

'Certificate for the export of Swiss or Emmenthaler cheese with eye formation to the United States of America'.

in the Kreis Rhein-Hunsrück-Kreis: the gemeinde Boppard, Verbandsgemeinde Emmelshausen, Kastellaun, Kirchberg;

Emmentaler cheese, whole, matured for three to four months with a fat content of 45 % by weight, in the dry matter, without packaging.

3.Box 10 by specifying ´´exclusively home-produced Emmentaler, Bergkaese or similar hard cheeses'' for products originating from Austria,

It shall cover the quantity of Emmentaler cheese indicated thereon and must be presented to the customs authorities of the United States of America.

The Member States shall take all necessary measures to check the origin, type, composition and quality of the Emmentaler cheeses for which certificates are issued.

Whereas the American customs authorities classify the product qualifying for special treatment on importation under the heading '950.10 B Swiss or Emmenthaler cheese with eye formation';

2.Box 10 by specifying ´´exclusively home- produced Emmentaler, Gruyere, and Appenzell and possibly as an addition, Glarus herb cheese (known as Schabziger)'' for products originating from Switzerland and Austria,

whereas in the light of experience it appears to be appropriate to strengthen administrative cooperation with the United States of America to ensure that the quota of Emmentaler cheese of Community origin is fully utilized;

Whereas Commission Reguation (EEC) No 2248/85 of 25 July 1985 on detailed rules for administrative assistance with the exportation of Emmentaler cheese subject to quota restrictions that qualifies for special treatment on importation into the United States of America (2) introduced an export certificate for Emmentaler cheese in order to strengthen administrative cooperation with the United States of America and ensure the full use of the quota;

B.As regards Emmentaler, Gruyere, Sbrinz, Bergkaese, Appenzell, Vacherin mont d'or, Vacherin fribourgeois or Tete de moine cheese falling within subheadings ex 0406 90 13, ex 0406 90 15 and ex 0406 90 17 of the combined nomenclature:

(b)Processed cheese, not grated or powdered, in the blending of which only Emmentaler, Bergkaese or similar hard cheeses have been used, put up for retail sale and of a fat content, by weight, in the dry matter, not exceeding 56 %, falling within subheading

COMMISSION REGULATION (EEC) No 2248/85 of 25 July 1985 on detailed rules for administrative assistance with the exportation of Emmentaler cheese subject to quota restrictions that qualifies for special treatment on importation into the United States of America

1.Box 7 by specifying, as appropriate, ´´Emmentaler cheese'', Gruyere cheese'', ´´Sbrinz cheese'', ´´Bergkaese cheese'', ´´Appenzell cheese'', ´´Vacherin fribourgeois cheese'', ´´Vacherin mont d'or'', or ´´Tete de moine cheese'' and as appropriate:

Blue-veined cheese Emmental Gruyere Bergkaese Edam Tilsit Butterkaese Kefalotyri Alpentaler Tiroler Graukaese Mondseer Cheeses known as ´Weisskaese nach Balkanart'Milchwirtschaftsfonds et OEsterreichische Hartkaese Export-Gesell- schaft either jointly or separatelyVienna Innsbruck

Finland36,27 (l)ex 0406 30Processed cheese, not grated or powdered, in the blending of which only Emmentaler, Bergkaese or similar hard cheeses have been used, put up for retail sale (5), and of a fat content by weight in the dry matter not exceeding 56 % by weight, in the dry matter, subject to an annual tariff quota of 3 750 tonnes, originating from Austria

Processed cheese, not grated or powdered, in the blending of which only Emmentaler, Gruyere and Appenzell have been used and which may contain, as an addition, Glarus herb cheese (known as Schabziger), put up for retail sale (5), of a free-at-frontier value (3) of not less than 243 ECU per 100 kg net weight and of a fat content not exceeding 56 % by weight, in the dry matter

Emmentaler, Gruyere, Sbrinz, Appenzell, Vacherin fribourgeois and Tete de moine, not grated or powdered of a minimum fat content of 45 % by weight in the dry matter, matured for at least two months in the case of Vacherin fribourgeois and at least three months in the other cases, falling within combined nomenclature subheadings ex 0406 90 13, ex 0406 90 15 and ex 0406 90 17:

For exportation to the United States of America (including Puerto Rico and Hawaii) of Emmentaler cheese of subheading 04.04 A of the Common Customs Tariff and subheading No 117.60.25 of the Tariff Schedule of the United States that is subject to quota restrictions the competent authority of the exporting Member State shall issue at the exporter's request a certificate corresponding to the model given in the Annex hereto.

(a)Emmentaler, Gruyere, Sbrinz, Bergkaese, not grated or powdered, of a minimum fat content of 45 % by weight, in the dry matter, matured for at least three months, falling within subheadings ex 0406 90 13, ex 0406 90 15 and ex 0406 90 17:-whole cheeses -pieces packed in vacumm or in inert gas with rind on at least one side, of a net weight of not less than 1 kg -pieces packed in vacumm or in inert gas, of a net weight not exceeding 450 g

Switzerland36,27 (k)ex 0406 30 10Processed cheese, not grated or powdered, in the blending of which only Emmentaler, Gruyere and Appenzell have been used and which may contain, as an addition Glarus herb cheese (known as Schabziger), put up for retail sale (5), of a fat content by weight in the dry matter not exceeding 56 % by weight, in the dry matter, subject to an annual tariff quota of 700 tonnes, including Tilsit, Turunmaa and Lappi cheeses referred to in point (t), originating from Finland

Heading or subheading in the Austrian customs tariff Description of goodsDuty in schillings per 100 kg Import quantities in tonnes ex 0406 30 A 1 ex 0406 30 A 2 ex 0406 20 A 1 a) ex 0406 20 A 2 a) Processed cheese other than grated or powdered Processed cheese, grated or powdered 760 2 000 ex 0406 40 A 1 ex 0406 40 A 2 Blue-veined cheese 560 ex 0406 20 A 1 c) ex 0406 20 A 2 c) ex 0406 90 A 1 f) ex 0406 90 A 2 f) Danbo, Edam, Elbo, Fynbo, Fontal, Gouda, Havarti, Malbo, Maribo, Mimolette, Samsoe, Tybo, whether or not grated or powdered 560 ex 0406 90 A 1 f) ex 0406 90 A 2 f) Tilsit 460 ex 0406 20 A 1 c) ex 0406 20 A 2 c) ex 0406 90 A 1 f) ex 0406 90 A 2 f) Emmental and Gruyere, whether or not grated or powdered 460 ex 0406 10 A 1 b) ex 0406 20 A 1 c) ex 0406 20 A 2 b) ex 0406 20 A 2 c) ex 0406 90 A 1 d) ex 0406 90 A 1 e) ex 0406 90 A 1 f) ex 0406 90 A 2 d) ex 0406 90 A 2 e) ex 0406 90 A 2 f) Butterkaese, Esrom, Italico, Kernheim, St Nectaire, St Paulin, Taleggio, Cheddar and other cheeses not included above, of a water content in the non-fatty matter not exceeding 62 %, whether or not grated or powdered 560 3 000 The above cheeses of Community origin may not be imported into Austria unless accompanied by the approved certificates of quality and origin.