Ripened Cheddar cheese is produced from pasteurised milk with determined fat content with the addition of salt, dairy cultures vaccine, annatto colourant.
Convenience food production, processed cheese, retail sector, hotel and catering industry.
Colour – in uncoloured cheese: light cream to yellow, in coloured cheese: yellow to orange colour.
Consistency – flesh firm, homogeneous in entire mass, plastic, may contain small slots and ruptures
Taste and smell – characteristic for Cheddar cheese, sour, spicy, slightly bitter taste are acceptable.
The product should be stored in clean, dry, airy conditions, free from pests and insects. Storage temp should be 2 to 10 °C. Shelf life is 6 months.
Individually coated blocks packed in cardboard boxes of various sizes: sliced, diced, shredded.
| Fat in dry matter (%) | 35.0 | 50.0 |
| Fat /100g | 19.0 | 29.0 |
| Protein (%) | 28.0 | 24.0 |
| Salts (%) | 1.7 | 1.7 |
| Coag. Positive Staph. | <100 jtk/g |
| Listeria | absent |
| E. Coli | <100 jtk/g |
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