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Cheddar Cheese, of a fat content by weight of </=40% and a water content, by weight, of non-fatty matter of >52% but </= 62%, n.e.s

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.

A FROZEN IQF 60% MOZZARELLA, 40% EDAM CHEESE SHREDDED WITH KNIVES. FAT CONTENT 20-23%, MOISTURE CONTENT 45-47%.

SHREDDED MOZZARELLA CHEESE OF A FAT CONTENT NOT EXCEEDING 23% AND MAX IMUM MOISTURE CONTENT OF 47%. MADE FROM MOZZARELLA BLOCKS .THE BLOCK I S MADE FROM WHOLE MILK WHICH IS STANDARDISED WITH FRESH SKIMMED MILK (BOTH PASTURISED) WHICH IS THEN COOLED AND TO WHICH A LACTIC CULTURE I S ADDED. THE CURD IS THEN COOKED THE WHEY IS DRAINED AND THE CURD IS T HEN STRETCHED TO OBTAIN THE CHCRACTERISTIC STRINGY TEXTURE. THEN SALTE D AND PLACED INTO MOULDS. MATURED FOR A PERIOD OF 21-25 DAYS. IS A FU LL FAT SOFT CREAMY CHEESE SHREDDED WITH KNIVES.

ITALIAN STYLE CHEESE PRODUCED FROM PASTURISED COWS MILK, CHEESE STARTE RS, VEGETARIAN RENNET AND SALT WITH A FAT CONTENT NOT EXCEEDING 40%.