Cheddar cheese,United Kingdom price supplier

Chemical Analysis Test Method

Moisture           37.0 % max AS 2300.8.2-1983 

pH                     (at 24-48 hours) 5.1 - 5.4 AS2300.1.6-1989 

Salt                   1.75 % typical IDF 88A 1988 

Brine                  4.5 – 5.5 % Calculated 

Fat in Dry Matter Min         50.0% AS2300.1.3-1988 

Grade (@ 3 weeks)            91 pts min DPI&E  

Microbiological Analysis

Coliforms                    ND  / 0.1g AS1766.2.3-1992 

E. Coli                          ND / g AS1766.2.3-1992 

Yeast & Mould            50 / g max IDF 94B 1990 

Coag                            +.Ve Staphylococci < 100 /g FSL 2 

Listeria                         NEG / 125 g TECRA E.I.A. 

Salmonella                  ND / 125 g PSL 1 

Net weight  Cheese-p1.html" target='_blank'> Cheddar Cheese is packed in a fibreboard carton with a minimum weight of 20kg (Max 20.1kg) 

Storage and shipping temperature

Cheddar cheese should be transported and stored under refrigerated conditions until the product is required for use. It is 

recommended that cheddar be stored and shipped at plus 3°Celsius.