SPECIFICATION

CABOT PEPPER JACK CHEESE

DESCRIPTION:

Cabot Pepper Jack Cheese conforms with the current definition and standards of identity for Monterey Jack Cheese under Federal Food and Drug Regulations CFR 21 §133.153 and all its amendments, except that jalapeño peppers are added during manufacturing.

INGREDIENTS:

Pasteurized milk, cheese cultures, jalapeño peppers, salt, enzymes.

ALLERGENS:

Milk

PHYSICAL CHARACTERISTICS:

Product shall meet grade for body, texture, color, and finish. Particulates of 1/4″ diced red and green jalapeños will be dispersed throughout cheese. This cheese will have a medium jalapeño flavor.

CHEMICAL:

  • 1. Moisture – 40-44%
  • 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

SHIPPING AND STORAGE:

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

SHELF LIFE:

150 days from date packaged.