Hard Cheese

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.

• Compositional Standards:

Moisture: ​Not more than 32.00 %

Salt:​ Average 2.800 %

Fat dry weight:​ Not less than 32.00 %

PH: ​Average 5.25

• Microbiological Standards:

Microorganisms	Standars of aceptance	Category ICMSF	Testing Method
Coliforms/g (30C)	n=5 c=2 m=5000 M=50000	5	FIL73A:1985
Coliforms/g (45C)	n=5 c=2 m=1000 M=5000	5	ALPHA 1992 c.24
Stafilococos coag. positiva/g.	n=5 c=2 m=100 M=1000	5	FIL145:1990
Salmonella spp/25 g.	n=5 M=0	10	FIL93A:1985
Lysteria Monocytogenes	n=5 m=0	10	FIL143:1990

• Physical Standards:

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.

• Packaging:

Parmesan cheese is packed in approx. 8­9kgs random weight waxed wheels.

 

• Storage and shipping temperature:

Parmesan cheese should be transported, stored and distributed under refrigeration conditions and the recommended transport temperature is 0­4°c.