SPECIFICATION

CABOT CURRENT CHEDDAR CHEESE

DESCRIPTION:

Cabot Current Cheddar Cheese conforms to 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, annatto (if colored).

ALLERGENS:

Milk

PHYSICAL CHARACTERISTICS:

• 1. Color: White: NCI 1-2, Yellow NCI 6-7
• 2. Texture: smooth, firm
• 3. Flavor: characteristic cheddar flavor

CHEMICAL:

• 1. Moisture – 36.0-39.0%
• 2. Butterfat ->50.0% FDB
• 3. pH – 5.0-5.35
• 4. Salt – 1.8 +/- 0.2%

MICROBIOLOGICAL:

• 1. Coliform – <100/gram
• 2. Yeast & Mold – <500/gram

PACKAGING:

10 lb. Print

SHIPPING AND STORAGE:

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

SHELF LIFE:

360 Days from date packaged.