CABOT CHEDDAR CHEESE CHEF’S TRIM
Cabot Cheddar Cheese Chef’s trim conforms with the current definition and standards of identity for cheddar cheese under Federal Food and Drug Regulations CFR 21 ¤133.113 and all its amendments.
Pasteurized milk, cheese cultures, salt, and enzymes.
- 1. Color: creamy white
- 2. Texture: smooth, firm
- 3. Flavor: characteristic cheddar cheese flavor showing moderate to well developed degrees of flavor and sharpness.
- 4. Age: Min. 7 months or more to meet flavor profile.
- 1. Moisture – 36.0-39.0%
- 2. Butterfat -≥50.0% FDB
- 3. pH – 4.95-5.35
- 4. Salt – 1.7 + 0.2%
- 1. Coliform – <10/gram
- 2. Yeast & Mold – <1000/gram
SHIPPING AND STORAGE:
Product shall be shipped and stored at 35-45°F.
180 days from date packaged.