SPECIFICATION

CABOT BULK CHEDDAR CHEESE

DESCRIPTION:

Cabot Cheddar Cheese 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.

INGREDIENTS:

Pasteurized milk, cheese cultures, salt, enzymes.

ALLERGENS:

Milk

PHYSICAL CHARACTERISTICS:

  • 1. Flavor – characteristic cheddar cheese flavor showing moderate to well developed degrees of flavor and sharpness.
  • 2. Body & Texture – Smooth and firm
  • 3. Color – creamy white

CHEMICAL:

  • 1. Moisture – 36.0-39.0%
  • 2. Butterfat – <50.0% FDB
  • 3. pH – 5.0-5.35
  • 4. Salt – 1.5-1.9%

MICROBIOLOGICAL:

  • 1. Coliform – <10/gram
  • 2. Yeast & Mold – <100/gram
  • No pathogenic bacteria

MARKING OF BOXES:

Boxes shall be stamped with the producing plant number, the date of manufacture, and the vat letter.

SHIPPING AND STORAGE:

Product shall be shipped and stored at 35-45°F.

SHELF LIFE:

  • 10 lb. print, 360 Days from date packaged.
  • 42 lb. blocks and 640 lb. blocks are best when used within one year from the date of purchase.