Products » Cheeses




Dambo Cheese


PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 45.0% and 59.9%
Humidity: between 36.0 % and 45.9%

CARACTERÍSTICAS MICROBIOLÓGICAS
Coliformes a 30º C/g: n=5 c=2 m=200 M=50000
Coliformes a 45º C/g: n=5 c=2 m=100 M=500
Estafilococos aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0

ORGANOLEPTIC CHARACTERISTICS
Danbo cheese is fatty and it is characterised by a semihard and elastic consistence, non-granular and an even yellowish white colour. It has a smooth lactic taste, slightly salty and little strong, and an even and consistent rind, without cracks.


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Gouda Cheese


PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 25.0 % and 44.9%
Humidity: between 36.0% and 45.9%

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=1000 M= 5000
Coliforms at 45º C/g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0

ORGANOLEPTIC CHARACTERISTICS
Gouda cheese is characterised by a semi-cooked, moulded, pressed, salty and matured dough. Said dough is compact and firm and it has an elastic consistence, with or without some well- disseminated holes. This cheese has a characteristic sweet taste, a soft, clean, pleasant and well-developed aroma and an even yellowish white colour.


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Mozzarella Cheese


PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 45.0 % and 59.9%
Humidity: maximum 55.0%

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=5000 M=10000
Coliforms at 45º C/g: n=5 c=2 m=1000 M=5000
Staphylococcus aureus: n=5 c=2 m=100 M=1000
Salmonella spp/25g: n=5 c=0 m=0

ORGANOLEPTIC CHARACTERISTICS
Mozzarella cheese has a semihard to a semisoft consistence, according to the humidity content, and a fibrous, elastic and closed texture. It is characterised by an even yellowish white colour, a little developed lactic taste to a slightly spicy one and a little noticeable lactic smell.


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Parmesan Cheese


PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 25.0% and 44.9%
Humidity: maximum 35.9%

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=200 M=1000
Coliforms at 45ºC/g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0

ORGANOLEPTIC CHARACTERISTICS
Parmesan cheese has a hard consistence, a compact and brittle texture and granular. It is salty and slightly spicy and it is characterised by a yellowish white colour.
Presentación


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Reggianito Cheese


PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 25.0 and 44.9%
Humidity: maximum 35.9% p/p

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=200 M=1000
Coliforms at 45º C/g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/ 25g: n=5 c=0 m=0

ORGANOLEPTIC CHARACTERISTICS
Reggianito cheese has a hard consistence, a compact and brittle texture and granular. It is salty and slightly spicy and it is characterised by a yellowish white colour.


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Tybo Cheese (Laminated)


PHYSICO- CHEMICAL CHARACTERISTICS
Fat in dry state: between 25.0% to 45.9%
Humidity: between 36.0% and 45.9%

MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=200 M=50000
Coliforms at 45º C7g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0

ORGANOLEPTIC CHARACTERISTICS
Tybo cheese has a semihard to an elastic consistence, non-granular and an even yellowish white colour. It also has a smooth lactic taste, slightly salty and little strong, and an even and consistent rind, without cracks.


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