Cheddar Cheese

Cheddar Cheese  Processing is made from fresh milk. Cheddar is the most widely purchased and 

eaten cheese in the world. It  is semi hard and has good keeping qualities therefore is the main cheese in 

international trade. This is very young natural cheese that can be shipped from two weeks after manufacture. 

Applications:

Open Country Cheddar Cheese is ideal for inclusion in 

the manufacture of processed cheese, sauces and 

spreads.

Ingredients:

Milk, Salt, Rennet, Cultures.

Shelf Life:

Cheddar Cheese is vacuum packed into polyethylene 

bags and then placed into cardboard wrap around 

carton. While the bag is intact and the product stored 

in refrigeration between 2-6º Celsius it has a shelf life 

of 24 months from date of manufacture.

Storage Instructions:

Cheddar Cheese is to be shipped in hygienic 

refrigerated containers and kept in refrigerated 

conditions between 2-6º Celsius.

Coding:

The cartons are coded with product description (type), 

cypher, production date (DD MMM YY) and unit 

number (plant, line, pallet).

Allergen Status:

Contains Milk and Milk Products

Nutritional Information:

Nutrient Average 

Quantity per 

100g

Energy (kJ) 1741

Protein (g) 24.5

Fat, total (g) 35.8

- saturated (g) 24

Carbohydrate (g) 0.1

- sugars (g) 0.1

Sodium (mg) 722

Certifications & Registrations:

 HACCP Approval

Halal Certified, 

Chemical & Physical Properties:

Analysis Value/Unit

Milk Fat:  34.0 – 37.0 % m/m

Moisture: 34.0 – 37.0 % m/m

Fat in dry matter: 56 % m/m Typical

Salt: 1.65 - 2.15 % m/m

pH:  5.0 - 5.4 pH Units

Foreign Matter: ND /100g

Colour: Creamy

Age: 2 weeks + minimum at time of 

shipping. 

Flavour: Mild, clean flavour free from 

significant off odours

Texture: Firm body, curdy texture free 

from crystals, graininess or 

lumps