S. 1109: Ammasso volontario dei formaggi "grana", "gorgonzola", "provolone" e del burro, di produzione 1955

This procedure concerns the voluntary storage of specific Italian cheeses (Grana, Gorgonzola, Provolone) and butter produced in 1955. It aims to manage agricultural surpluses and support producers. This measure primarily affects Italian dairy farmers and producers of these specific cheese types and butter. It aims to stabilize market prices and ensure product availability.