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CHEDDAR CHEESE

CHEDDAR CHEESE, mild young curd, white
Cheddar curd cheese is produced from pure pasteurised cow’s milk. Prior to cheese making, the milk is sometimes bactofuge treated. After this procedure rennet culture is added to the milk and slowly a curd is obtained. The curd is salted and filled into moulds, then pressed and packed for maturing.
CN Code: 0406 9021

Chemical
Milk Fat (i.d.m.)
ca. 50%
Milk Fatmin. 29%
Moisturemax. 39%
Dry Matter
min. 61%
Protein
26%
Salts
1.5% - 2.2%
pH5.25 (+/-3)
Microbiological
Coag. Positive Staph.< 10/g
Listeria
negative/25g
E. Coli
negative/10g
Yeasts/Moulds
max. 50/g
Salmonella
negative/25g
Coliforms
< 100/g
Applications
Industrial: Processed Cheese, Sauces, Cheese powders, Pizzas
HORECA : Direct consumption & Ingredients (Pizzas)
Retail: Cutting, shredding and wrapping for table cheese
Storage conditions
Store in a temperature controlled warehouse at  +2°C to +4°C
Shelf life
12 - 18 months
Packaging
20kg blocks in foil/cartons, 4 x 5kg loaves in cartons
Origins
EU (UK, Ireland, Germany, Poland, Latvia), U.S.A., New Zealand, Australia.
Available in
Half Fat Mild Cheddar Cheese, Mild Cheddar Cheese, Mature Cheddar Cheese, Coloured Cheddar Cheese (Red/Orange)

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Eximo at the Sial 2018

Hall 7 - Stand D - 137

06.07.2018 | EXIMO will be represented at SIAL with their own stand. Please be invited and visit us daily from 21th -25th October at our EXIMO stand. Hall 7 - Stand D - 137 We are looking forward to see you in Paris. ... more

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