Product
Description
Gruyere cheese is made from cow's whole milk in much the same way as Swiss; however, Gruyere is smaller, has smaller eyes and a sharper flavor. Somewhat softer in texture and sharper in taste then Emmental. It is excellent in cooking.
(MCT-628-CZGRUYERE)
Quality
Standards
While the suggestions
and data contained herein are based on information believed
to be reliable, the seller or its suppliers make no representations
or warranties of any kind other than that the products confirm
to their current specifications. Purchasers should determine
themselves whether suggested formulations, example products,
or procedures are suitable for their own purposes. The formulations,
examples and use recommendations as may be described herein
should not be construed as permission to violate any patent
or as warranty of non-infringement of any patent.
Analytical
Dry
Matter
62% (+ -1%)
Fat
in dry matter
45%
Moisture
38%
pH
4.2 - 5.2
Acid
Degree Value
x.xx - x.xx
Salt
0.6 - 2%
Physical
& Organoleptic
Color
Natural
Flavor
Match
Sweetish flavor, nutty aroma
Microbiological Standards
Target
Upper Limit
Coagulase Positive Staph
negative
negative
Coliform
< 10/ g
100/ g
E Coli
negative
negative
Salmonella
negative
negative
Yeast & Mold
< 10/ g
100/ g
Packaging
13 kilos blocks, vacuum packed, 1 block per carton.
