A natural Parmesan cheese prepared from pasteurised milk, starter cultures, salt and rennet which is then matured over 12 months. It has a sharp, full and piquant flavour, is pale yellow in colour and has a hard smooth texture, typical of Parmesan cheese. It is presented as a wheel of cheese coated in a black wax and is suitable for use in a wide variety of applications.
Moisture: Not more than 32.00 %
Salt: Average 2.800 %
Fat dry weight: Not less than 32.00 %
PH: Average 5.25
|Standars of aceptance|
n=5 c=2 m=5000 M=50000
n=5 c=2 m=1000 M=5000
ALPHA 1992 c.24
Stafilococos coag. positiva/g.
n=5 c=2 m=100 M=1000
Salmonella spp/25 g.
Appearance: A neatly cut, smooth yellow to creamy white coloured, solid wheel of cheese.
Flavour and Odour: A clean, full piquant flavour with enzyme type background and a slightly sweet note. It shall have a typical Parmesan odour with no off or objectionable flavours and odours present.
Texture: A firm, slightly granular but otherwise close texture.
Parmesan cheese is packed in approx. 89kgs random weight waxed wheels.
Parmesan cheese should be transported, stored and distributed under refrigeration conditions and the recommended transport temperature is 04°c.