Item
12/8oz Makers Reserve 2016 Extra Sharp White Cheddar Cheese (12526 0)
Makers Reserve 2016 Extra Sharp White Cheddar Cheese was made in the year 2016 from “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures and enzymes were added. The curds produced underwent a cheddaring and milling process, were salted, and pressed into 42-pound blocks. 2016 Extra Sharp White Cheddar 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 the cheese was graded, cut, and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
Cultured Milk, Salt, Enzymes
Dairy
Locations
| Location name | Address |
|---|---|
| Tillamook County Creamery Association | 4185 HWY 101 N Tillamook, OR 97141 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Product Specification Sheet | Tillamook County Creamery Association | 12526_Spec.pdf | 6/13/2019 | 6/12/2022 |
| Gluten | Tillamook County Creamery Association | NotApplicable_Gluten.pdf | 12/28/2019 | 12/28/2024 |
| GMO | Tillamook County Creamery Association | NotApplicable_GMO.pdf | 12/28/2019 | 12/28/2024 |
| Ingredient Statement | Tillamook County Creamery Association | NotApplicable_IngredientStatement.pdf | 6/13/2019 | 6/12/2020 |
| Label Sample | Tillamook County Creamery Association | NotApplicable_LabelSample.pdf | 6/13/2019 | 6/12/2020 |
| Organic | Tillamook County Creamery Association | NotApplicable_Organic.pdf | 6/5/2019 | -- |
| Shelf Life | Tillamook County Creamery Association | NotApplicable_ShelfLife.pdf | 6/13/2019 | 6/12/2021 |
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