Gouda Cheese 48%

PRODUCT DESCRIPTION

Gouda 48% fat in dry matter is a semi-hard cheese, which is suitable for slicing. It is matured for at least 3 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 the 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 / Physical characteristics
Parameter
Min.
Target
Max.
Fat
27,5%
29,0%
30,5%
Dry matter
57,0%
58,0%
59,0%
Fat in dry matter
48,0%
-
-
Water content in nonfat cheese
54,0%
-
63,0%
Salt
1,5%
1,7%
2,1%
pH
5,2
5,35
5,5
Microbiological Characteristics
Enterobacteriaceae
< 100 cfu/g
E. Coli
< 10 cfu/g
Yeast and mould
< 10 cfu/g
Salmonella
Neg/25g
Listeria monocytogenes
Neg/25g
Coagulase-pos. staphylococci
< 10 cfu/g
Clostridia
< 300 cfu/g
Sulfit-reducing clostridia
< 100 cfu/g
Nutritional value/100g product
Energy
1502kJ/362kcal
Fat
29,0g
of which saturates
19,4g
Carbohydrates
<0,1g
of which sugars
<0,1g
Fibres
0g
Protein
24,0g
Salt
1,7g
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 labelling, 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.

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