Cheddar Cheese – Curd
The Cheddar Curd is produced from pasteurized milk with determined fat content with the addition of salt and dairy cultures. The block must be rectangular with no mechanical damage.
The product will have a clean flavour characteristic of the variety type and will be absent of undesirable aromas and flavours. The cheese will be characterized by the following guidelines dependent on flavour and age: Maximum ripening period of 2 weeks.
Milk, salt, bacteria culture.
Max. 39 %
Fat in dry matter
Min. 49 %
Max. 2,2 %
Block 20 kg
|TYPICAL NUTRITIONAL VALUES/100G|
of which saturates
of which sugars
The product must comply with all UK & EU regulations relating to food safety, hygiene and allergens, and any specific customer requirements.
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