| ≥1 piece |
Product supplied shall have a clean, acid and distinct Cheddar flavour with a firm body, close texture, and a solid,
smooth compact appearance. The condition of each block shall be uniform, creamy yellow/white, with a symmetrical shape
and free from foreign/extraneous matter.
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