Ripening cheeses of dutch variety

Characteristics
Chesses manufactured from pasteurized cow’s milk and microbiological rennet.
There are cheeses characterized by various amount of fat and in various ripening period.

Usage
Fast food production (especially pizzas), processed cheese. Retail sector, gastronomy and hotel industry.

Benefits
Products characterized by a huge amount of fat, protein and minerals, low lactose, long shelf life and easy transport.

Organoleptic parameters
Elastic and soft pulp having few oval holes the size of grain of rice. Light yellow color up to white. Depending on its ageing degree and amount of fat it is characterized by various acidity and sweetness. You could also taste after-taste of nuts.

Chemical parameters

	Edam	Gouda	Królewski
Fat amount in dry matter (%)	? 40	? 50	? 45
Fat (%)	? 21,0	? 28,0	? 27,0
Moisture (%)	? 47,0	? 45,0	? 40,0
PH	? 5,2	? 5,2	? 5,2
Salt (%)	1,5-2,5	1,5-2,5	1,5-2,5

Microbiological parameters

Total Plate Count /g	?10000
Salmonella /25g	absent
Staph. Aureus /g	?10
Enterobacteriaceae /g	?10
Antibiotics	absent
Coliform bacterias /0,1g	absent
E-coli /0,1g	absent
Yeasts /g	?50
Molds /g	?50

Allergens
Lactose, milk proteins

Storage
Product should be kept in a closed package in a dry and cool place.
The expiration date for the product in an original package: 4 months.

Packaging
3, 4, 8 and 16 kg of cheese cubic blocks packed in shrink bags and multi-packs or individual cartons (individually arranged with Customer).

Oferujemy produkty z certyfikatami Kosher lub Halal.

We offer products with Kosher or Halal certificates.

ВСЯ НАША ПРОДУКЦИЯ СЕРТИФИЦИРОВАНА KOSHER или HALAL.

NOUS OFFRONS LES PRODUITS AVEC LES CERTIFICATS KOSHER ou HALAL.