01461 (01461)

: Kosher Medium Cheddar Cheese is made from pasteurized milk, or 'heat shocked' milk, from cows not treated with the artificial growth hormone rBST. Cultures, enzymes, and annatto (color) are added. The curds produced undergo a cheddaring and milling process, are salted, and pressed into 42-pound blocks. Cheese that is made from heat shocked milk requires aging for a minimum of 60 days at a temperature of not less than 35° F. After aging a minimum of 60 days, the cheese is graded, cut, and packaged. Kosher Cheddar is produced by the same process but is manufactured under rabbinical guidance and is only made with microbial/vegetable-based rennet. This process meets legal requirements as set forth in 21 CFR 133.113.