RW CURRENT PASTEURIZED WHITE CHEDDAR BLOCK

RW CURRENT PASTEURIZED WHITE CHEDDAR BLOCK

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...
RW MILD WHITE CHEDDAR BLOCK

RW MILD WHITE CHEDDAR BLOCK

SPECIFICATION CABOT MILD CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot Mild 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, annatto (if colored.) ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Color: creamy white (white cheddar), orange (yellow cheddar) 2. Texture: smooth, firm 3. Flavor: characteristic mild cheddar flavor 4. Age: less than 7 months or to meet flavor profile 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 SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...
RW MILD YELLOW CHEDDAR BLOCK

RW MILD YELLOW CHEDDAR BLOCK

SPECIFICATION CABOT MILD CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot Mild 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, annatto (if colored.) ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Color: creamy white (white cheddar), orange (yellow cheddar) 2. Texture: smooth, firm 3. Flavor: characteristic mild cheddar flavor 4. Age: less than 7 months or to meet flavor profile 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 SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...
RW MEDIUM WHITE CHEDDAR BLOCK

RW MEDIUM WHITE CHEDDAR BLOCK

SPECIFICATION CABOT MEDIUM CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot Medium 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, annatto (if colored.) ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Color: creamy white (white cheddar), orange (yellow cheddar) 2. Texture: smooth, firm 3. Flavor: characteristic medium cheddar flavor 4. Age: less than 7 months or to meet flavor profile 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 SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 360 days from date...
RW SHARP WHITE CHEDDAR BLOCK

RW SHARP WHITE CHEDDAR BLOCK

SPECIFICATION CABOT SHARP CHEDDAR CHEESE (White or Yellow) DESCRIPTION: Cabot’s Sharp 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: creamy white (white cheddar), orange (yellow cheddar) 2. Texture: smooth, firm 3. Flavor: characteristic sharp cheddar flavor 4. Age: min. 5 months or to meet flavor profile 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 SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: Bars, wheels, loafs and prints – 360 days from date packaged. Blocks – 36 months from date of...