White cheddar cheese is manufactured from cows’ milk with the addition of salt, starter culture and rennet.
Cheddar cheese is pale yellow in colour with good firm body, well knit texture and uniform colour. Taste is mild, characteristic of type, creamy with sharper notes.
| Fat | 35% Maximum (Target 32%) |
|---|---|
| Moisture | 39% Maximum (Target 38%) |
| Fat in dry matter | 48% Minimum |
| pH | 4.95 - 5.55 |
| Salt | 2.2% Maximum (Target 1.9%) |
| Coliforms | <100/gm |
|---|---|
| E.coli | <10/gm |
| Yeast and moulds | 100/gm Max |
| Salmonella | Absent/25gm |
| Listeria spp | Absent/25gm |
We offer 20Kgs format for our industrial customers. We can also offer 4 x 5kgs and 8 x 2.5Kgs formats for food service and retail buyers.
12 months from production @ 2-5°C (sealed pack). Maintenance of chill chain must be enforced. Cheese must not be exposed and must be stored away from strong odours and lights.
