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 jalapeno peppers are added during manufacturing.
INGREDIENTS:
Pasteurized milk, cheese cultures, jalapeno 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 jalapenos will be dispersed throughout cheese. This cheese will have a medium jalapeno 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.


