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.