Tipperary-Operative Creamery Hard Grating Cheese
Tipperary-Operative Creamery Hard Grating Cheese is a firm Italian style cheese which delivers distinct nutty flavor, which increases on maturing. Its distinct features make it a suitable option for grating and flaking.
Product families
Applications
- Convenience Foods
- Savory & Culinary
Product Families
- Dairy Products
Other characteristics
- Features
- Improved Texture
- Ingredient Name
- Cheese
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Certifications & Compliance
- GFSI Certified, Halal, ISO 50001, Kosher
- Markets
- Food & Nutrition
- Storage
Target temperature at time of despatch ex Tipperary not greater than 8ºC.
- Shelf LIfe
- 6 months from date of manufacturing.
- Ingredient
- Cheese
- Technology
- Food Ingredients
- Ingredient Origin
- Dairy Origin
- Quality Assurance
Tipperary Co-op is committed to supplying its customers with milk products which are manufactured to the highest food safety and quality standards. Tipperary Co-op products meet all applicable EU legislation and our supplying manufacturing sites are accredited to the highest standards. A certificate of analysis is available on request and typically includes the key compositional, physical and microbiological parameters outlined in the product specification.
- Key Characteristics
Firm, non-sticky body suitable for grating; High Flavor alternative to traditional Italian cheeses.; Baking to Enhance color and improve texture
Technical data
Table 1 of 4
1 row| Characteristic | Value |
|---|---|
| pH | 5.35 |
Table 2 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Yeast | max. 100 | per g |
| Mould | max. 100 | per g |
| Coliforms | max. 10 | cfu/ g |
| Staph aureus Coagulase +ve | Neg. 0.1 | per g |
| Escherichia coli | Neg. 0.1 | per g |
Table 3 of 4
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1367 (328) | kJ (kcal) |
| Fat Content | 21.0 | g |
| Saturates (Fats) | 13.0 | g |
| Carbohydrate Content | max. 0.2 | g |
| Lactose Content (Carbohydrate) | max. 0.2 | g |
| Protein Content | 34.5 | g |
| Salt Content | 1.2 | g |
Table 4 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | 39.0 | % |
| Fat Content (in Dry Matter) | 34.0 | % |
| Fat Content | 21.0 | % |
| Protein Content | 38.8 | % |
| Salt Content | 1.2 | % |
