Sardinian Cheese
Description
A hard fat cheese manufactured with whole or Partially Skimmed milk acidified by lactic bacteria cultures and coagulated by rennet and/or other suitable coagulating enzymes, complemented by the action of specifica lactic bacteria. Minimum ripening: 90 days.
Sensorial Characteristics
Cooked, moulded, pressed, salted and ripened mass of compact grainy consistency, rather easily broken, characteristic piquan taste, agreeable well developed flavor, white yellowish colour.
Physico-Chemical Characteristics
Humidity: Maximum 35.9%
Fat: Minimum 38%
Microbiological Characteristics
Coliforms at 30º C/g: n=5 c=2 m=100 M=500
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0
| Presentation | Shell life | Storage | Packaging |
| * Whole cheese x 3.5 kg. * Cut cheese x 230 g. |
150 days 120 days |
Less than 12º C Less than 12º C |
1 Pallet=35 Boxes x 6 u. 1 Pallet=48 Boxes x 400 u. Container=20’ = 10 pallets Container=40’ = 20 pallets Truck = 26 pallets |
* Approximate weight.
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