Kahui Cheese

Kahui Cheese is the first cheese style developed in New Zealand exclusively for the Japanese market. 

It is a washed curd cheese with a distinct flavour and texture. The flavour is fresh, clean and slightly sweet. The 

texture is elastic and has a typical snap on bending. The cheese is capable of developing a Swiss type flavour given 

the required ripening conditions. 

Applications:

Open Country Kahui Cheese is suitable for shredding 

and cut and wrap for block or portion markets. 

Ingredients:

Milk, Salt, Rennet, Cultures.

Shelf Life:

Kahui 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:

Kahui 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), box number 

and unit number (plant, line, pallet).

Allergen Status:

Contains Milk and Milk Products

Nutritional Information:

Nutrient Average 

Quantity per 

100g

Energy (kJ) 1572

Protein (g) 24.9

Fat, total (g) 31.0

- saturated (g) 20.8

Carbohydrate (g) 0.1

- sugars (g) 0.1

Sodium (mg) 624

Certifications & Registrations:

HACCP Approved, EU Registered

Halal Certified, 

Chemical & Physical Properties:

Analysis Value/Unit

Milk Fat:  29.0 - 35.0 % m/m

Moisture: 36.0 - 40.0 % m/m

Fat in dry matter: 50 % m/m Typical

Salt: 1.4 - 1.8 % m/m

pH:  5.1 - 5.5 pH Units

Foreign Matter: ND/100g

Colour: Creamy

Age: 3 months + at time of shipping

Flavour: Fresh, clean and slightly sweet 

flavour free from significant 

off odours

Texture: Firm elastic texture, free from 

graininess or lumps