HARD/SEMI HARD CHEESES
Hard/Semi hard Cheeses
CN Code: 0406 9001 - Cagliata 45% milkfat i.d.m.
CN Code: 0406 9023 - Edam Cheese 30% and 40% milkfat i.d.m.
CN Code: 0406 9078 - Gouda Cheese 45% and 48% milkfat i.d.m.
CN Code: 0406 9025 - Tilsit Cheese 45% milkfat i.d.m.
CN Code: 0406 1020 - Mozzarella 40% milkfat i.d.m.
CN Code: 0406 9013 - Emmental Cheese 45% milkfat i.d.m.
| Edam | Gouda | Tilsit | Mozarella | Emmental | ||
|---|---|---|---|---|---|---|
| Chemical | ||||||
| Milk Fat (i.d.m.) | min. 40% | min. 48% | min. 45% | min. 40% | min. 45% | |
| Milk Fat | min. 21.2% | min. 26.4% | min. 23.85% | min. 20.5% | min. 27% | |
| Moisture | max. 47% | max. 45% | max. 47% | max. 50% | max. 40% | |
| Dry Matter | min. 53% | min. 55% | min. 53% | min. 50% | min. 60% | |
| Salts | 1.5% - 2.2% | 1.5% - 2.2% | 1.5% - 2.2% | 1.5% - 2.2% | 1.5% - 2.2% | |
| pH | 5.25 (+/-3) | 5.25 (+/-3) | 5.25 (+/-3) | 5.25 (+/-3) | 5.25 (+/-3) | |
| Microbiological | ||||||
| Coag. Positive Staph. | < 10/g | < 10/g | < 10/g | < 10/g | < 10/g | |
| Listeria | negative/25g | negative/25g | negative/25g | negative/25g | negative/25g | |
| E. Coli | negative/10g | negative/10g | negative/10g | negative/10g | negative/10g | |
| Yeasts/Moulds | max. 50/g | max. 50/g | max. 50/g | max. 50/g | max. 50/g | |
| Salmonella | negative/25g | negative/25g | negative/25g | negative/25g | negative/25g | |
| Coliforms | < 100/g | < 100/g | < 100/g | < 100/g | < 100/g | |
| Applications | Industrial: Processed Cheese, Cutting, Slicing, Shredding/wrapping HORECA : Direct consumption & Ingredients Retail: Direct consumption | |||||
| Storage | Store in a temperature controlled warehouse at 2°C - 4°C | |||||
| Shelf life | 12 - 18 months | |||||
| Origins | EU (UK, Ireland, Germany, Poland, Latvia), Argentina, Uruguay & U.S.A. | |||||