2/5.5LB RW O/R MUENSTER LOAF

2/5.5LB RW O/R MUENSTER LOAF

SPECIFICATION McCADAM ORANGE RIND MUENSTER CHEESE DESCRIPTION: McCadam Orange Rind Muenster Cheese conforms with the currentdefinition and standards of identity for Muenster cheese under FederalFood and Drug Regulations CFR 21 ¤133.160 and all its amendments. INGREDIENTS: Pasteurized milk, cheese cultures, salt, enzymes, annatto (for color). ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: Mild to mellow, sweet pungent. 2. Texture: Medium firm to slightly soft body, with open texture. 3. Color: Orange-tan surface, creamy white interior. CHEMICAL: 1. Moisture – 46 % Maximum 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.4 4. Salt – 1.7 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 180 days from date...
3/5.5LB RW O/R MUENSTER LOAF

3/5.5LB RW O/R MUENSTER LOAF

SPECIFICATION McCADAM ORANGE RIND MUENSTER CHEESE DESCRIPTION: McCadam Orange Rind Muenster Cheese conforms with the currentdefinition and standards of identity for Muenster cheese under FederalFood and Drug Regulations CFR 21 ¤133.160 and all its amendments. INGREDIENTS: Pasteurized milk, cheese cultures, salt, enzymes, annatto (for color). ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: Mild to mellow, sweet pungent. 2. Texture: Medium firm to slightly soft body, with open texture. 3. Color: Orange-tan surface, creamy white interior. CHEMICAL: 1. Moisture – 46 % Maximum 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.4 4. Salt – 1.7 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 180 days from date packaged...
6/5.5LB RW O/R MUENSTER LOAF

6/5.5LB RW O/R MUENSTER LOAF

SPECIFICATION McCADAM ORANGE RIND MUENSTER CHEESE DESCRIPTION: McCadam Orange Rind Muenster Cheese conforms with the currentdefinition and standards of identity for Muenster cheese under FederalFood and Drug Regulations CFR 21 ¤133.160 and all its amendments. INGREDIENTS: Pasteurized milk, cheese cultures, salt, enzymes, annatto (for color). ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: Mild to mellow, sweet pungent. 2. Texture: Medium firm to slightly soft body, with open texture. 3. Color: Orange-tan surface, creamy white interior. CHEMICAL: 1. Moisture – 46 % Maximum 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.4 4. Salt – 1.7 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 180 days from date...
2/5.5LB RW O/R JALAPENO MUENSTER LOAF

2/5.5LB RW O/R JALAPENO MUENSTER LOAF

SPECIFICATION McCADAM JALAPENO MUENSTER CHEESE DESCRIPTION: McCadam Jalapeno Muenster Cheese conforms with the current definition and standards of identity for Muenster cheese under Federal Food and Drug Regulations CFR 21 ¤133.160 and all its amendments, except that jalapeno peppers are added during manufacturing. INGREDIENTS: Fresh pasteurized milk, cheese cultures, jalapeno peppers, salt,enzymes, annatto (for color). ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Flavor: Hot, spicy, pepper flavor with pleasant muenster accents. 2. Texture: Medium firm to slightly soft body, with open texture. 3. Color: Orange-tan surface, creamy white interior with particles of diced red and green jalapeno peppers evenly distributed throughout the cheese. CHEMICAL: 1. Moisture -46% Maximum 2. Butterfat ->50.0% FDB 3. pH – 5.0-5.4 4. Salt – 1.7 + 0.2% MICROBIOLOGICAL: 1. Coliform – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE:: Product shall be shipped and storedat 35-45°F. SHELF LIFE:: 180 days from date...
2/7LB RW HORSERADISH CHEDDAR LOAF

2/7LB RW HORSERADISH CHEDDAR LOAF

SPECIFICATION McCADAM HORSERADISH FLAVORED PASTEURIZED PROCESS CHEDDAR CHEESE DESCRIPTION: McCadam Horseradish Flavored Pasteurized Process Cheddar Cheese conforms with the current definition and standards of identity for pasteurized process cheese under Federal Food and Drug Regulations CFR 21 ¤133.169and all its amendments. INGREDIENTS: Aged cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), sodium citrate (an emulsifier), salt, natural horseradish flavor (with other natural flavors). ALLERGENS: Milk PHYSICAL CHARACTERISTICS: 1. Color: light uniform yellow color. 2. Texture: medium firm and smooth body. Occasional small round openings. 3. Flavor: characteristic sharp cheddar flavor with a pronounced horseradish flavor. CHEMICAL: 1. Moisture – <43.0% 2. Butterfat ->50.0% FDB 3. pH – 5.3-5.6 4. Salt – 2.0-2.5% MICROBIOLOGICAL: 1. Coliforms – <10/gram 2. Yeast & Mold – <100/gram 3. No pathogenic bacteria SHIPPING AND STORAGE: Product shall be shipped and stored at 35-45°F. SHELF LIFE: 270 days from date...