Cheddar
| Chemical | Typical value | |
|---|---|---|
| Moisture | 38 % max. | |
| Dry matter | 62 % min. | |
| Fat in dry matter | 50 % min. | |
| Fat | 31 % min. | |
| pH | 5.1 - 5.4 | |
| Microbiological | ||
| Enterobacteriaceae | < 100 / g | |
| E-Coli | < 10 | |
| Coag.pos.Staphylococcen | < 10 / g | |
| Listeria monocytogenes | absent in 25g | |
| Salmonella | absent in 25g | |
| Yeast and Moulds | < 100 / g | |
| Packaging | ||
| Industrial size | Blocks of approx. 20kg.in foil, in carton | |
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