Product Description

Cheddar cheese, 45% fat in dry matter

Ingredients

pasteurized milk, calcium chloride hardening agent, salt, starter, rennet (microbial)

Sensory Characteristics

Raw material: cow’s milk pasteurized at 74 ±2°C, 15-20 seconds

Cut surface: color from almost white or ivory to light yellow or yellow, dense texture, no holes

Skin: clean, dry

Consistency and texture: flexible

Smell, taste: characteristic of cheese, mild, no foreign tastes or odors

Ripening time: for unripened cheese: 2-4 weeks, for mature cheese: 5-8 weeks

Physicochemical Parameters

Fat in dry matter: 45-47%

Total fat: 26 ±2%

Moisture: 42 ±2%

pH value: 5.2-5.5

Salt: 1.2%

Microbiological Parameters

E. coli: <1 cfu/g

Enterobacteriaceae: <300 cfu/g

Listeria monocytogenes: Absent in 25g

Salmonella spp.: Absent in 25g

Coagulase-positive staphylococci: <100 cfu/g

Yeast: <1000 cfu/g

Molds: <100 cfu/g

Allergens

Cow’s milk

Declarations

It does not contain antibiotics, dyes, nitrates, lactose.

GMO

The product does not contain genetically modified organisms and has not been produced using them.

Ionizing Radiation

Neither the product nor its components are treated with ionizing radiation.

Storage Temperature

+2 to +8°C