General Description
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, 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
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
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.