RW CURRENT PASTEURIZED WHITE CHEDDAR PRINT

by admin | Jun 10, 2016 |

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 CURRENT PASTEURIZED YELLOW CHEDDAR PRINT

by admin | Jun 9, 2016 |

SPECIFICATION CABOT BULK YELLOW 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, annatto (for color.) 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 – orange 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: 360 Days from date...

RW MILD WHITE CHEDDAR PRINT

by admin | Jun 8, 2016 |

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 PRINT

by admin | Jun 7, 2016 |

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 PRINT

by admin | Jun 6, 2016 |

SPECIFICATION CABOT SHARP WHITE CHEDDAR CHEESE DESCRIPTION: Cabot Sharp White 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 2. Texture: smooth, firm 3. Flavor: strong cheddar, slightly uncharacteristic sharpness 4. Age: 4 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 packaged. 36 Months for 42 lb blocks and Random weight...