Edam Cheese

It is the matured cheese obtained by coagulation of milk by rennet and/or other appropriate coagulating enzymes, supplemented by the action of specific lactic bacteria.

• Organoleptic Characteristics:

Semi-hard and elastic consistency, non-granular, uniformly yellowish-white in colour, with a mild lactic flavour, slightly salty, slightly salty, smooth rind, consistent without cracks.  

• Physical-Chemical Characteristics:

Parameters	Specifications	Normal values
Humidity	Among 36.0 and 45.9%	Among 40.0 and 42.0%
M.G. del E.S Fat /	Among 45 and 59.9%	Among 53 y 56%

• Microbiological Characteristics:

Parameters	Specifications	Normal values
Coliforms at 30 C/g	N-5 C-2 m-1000 M-5000	Maximum 100 ufc/g
Coliforms at 45 C/g	N-5 C-2 m-100 M-500	Maximum 50 ufc/g
Staphylococcus aureus / g	N-5 C-2 m-100 M-1000	Absense&0.1 g
Salmonella spp/25g	N-5   C-0 m-0	Absense/ 25g

• Packaging:

Box of 4 units with 4 kilograms Hormas.

• Presentation:
  

Whole Cheese x 4Kgr

• Useful Life:

90 to 180 days.

• Preservation:

Less than 8°C.