MATURE ORGANIC CHEDDAR CHEESE COMPRISING COW'S MILK, CULTURE & ADJUNCT, RENNET AND SALT. THE FAT CONTENT IS 34%. SAMPLE PROVIDED IS IN BLOCK FORM, HARD AND LIGHT YELLOW IN COLOUR. THE PROCESS FOR MAKING IT INCLUDES PASTEURISATION, COOLING, RIPENING, THE ADDITION OF THE CULTURES AND RENNET, COAGULATION, CUTTING, DRAINING OF WHEY, CHEDDARING OF CURD, MILLING OF CURD, ADDING SALT, MOULD FILLING, PRESSING, PACKING, AND MATURATION.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIR)S:- GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 0406 - CHEESE AND CURD. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 040690 - OTHER THAN FRESH (UNRIPENED OR UNCURED) CHEESE, GRATED OR POWDERED CHEESE, PROCESSED CHEESE, AND BLUE VEINED CHEESE. CN CODE 04069021 - CHEDDAR