Edam Cheese 40%

PRODUCT DESCRIPTION

Edam 40% fat in dry matter is a semi-hard cheese, which is suitable for slicing. It is matured for at least 4 weeks. It is at most 6 weeks old. At loading, max 4 days palletised if applicable. It has a smooth surface. The inner appearance is ivory-coloured to yellow with occasional round and oval holes of pea-size. Texture is smooth dough, semi-hard to firm. Taste is mild and pure, not sour. Ingredients: pasteurized cow’s milk, salt, cheese-making cultures, calcium chloride (no declaration obligation), microbial rennet.

Chemical and Physical Characteristics
Parameter
Min.
Target
Max.
Fat
21,5%
23%
24,5%
Dry Matter
53%
53%
54%
Fat in dry matter
40%
40%
45%
Water content in nonfat cheese
54%
-
63%
Salt
1,2%
1,6%
2%
pH (VDLUFA C8.2)
5,2
-
5,6
Microbiological Characteristics
Enterobacteriaceae
< 1000 cfu/g
E. Coli
100 cfu/g
Yeast and mould
100 cfu/g
Salmonellae
Neg/25g
Listeria monocytogenes
Neg/25g
Coagulase-pos. Staphylococcus aureus
< 10 cfu/g
Bacillus cereus
< 10 cfu/g
TYPICAL NUTRITIONAL VALUES/100g
Energy
1324kj/318kcal
Fat
22,9g
of which saturates
15,38g
Carbohydrates
<0,5g
of which sugars
<0,5g
Protein (N*6,38)
26,8g
ALLERGENS

Milk and products thereof (including lactose)

STORAGE AND SHELF LIFE

Storage conditions: +2°C to +7°C. Expiry from date of production: 6 months.

FOOD LEGISLATION

This product, including its packaging and labeling, complies with the applicable German and EU legislation and has been produced or treated under satisfactory conditions, with the appropriate care and using the appropriate hygiene and quality controls.

GMO

The product is not produced by genetic engineering and does not contain genetically
modified microorganisms, and as such is not subject to declaration of ingredients in
accordance with directives 1829/2003 and 1830/2003

CONTAMINANTS

Heavy metals, pesticides, PCBs, mycotoxins, dioxins, and inhibitors. Conforms to EU regulations.