Item
6/2# Extra Sharp Cheddar Cheese Baby Loaf (06286)
Extra Sharp 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. Extra Sharp cheddar cheese is graded at 60 days then aged a minimum of 450 days. After aging the cheese is cut and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
Cultured Milk, Salt, Enzymes, Annatto (color).
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 | 06286_Spec.pdf | 6/7/2019 | 6/6/2022 |
| California Prop. 65 | Tillamook County Creamery Association | California Prop 65 Statement - TCCA 2024.pdf | 6/1/2024 | 6/1/2026 |
| GMO | Tillamook County Creamery Association | GMO Statement - TCCA 2019.pdf | 6/1/2019 | 5/31/2021 |
| Lot Code | Tillamook County Creamery Association | Lot Code Explaination Cheese - TCCA 2024.pdf | 6/1/2024 | 6/1/2027 |
| Ingredient Statement | Tillamook County Creamery Association | NotApplicable_IngredientStatement.pdf | 6/7/2019 | 6/6/2020 |
| Label Sample | Tillamook County Creamery Association | NotApplicable_LabelSample.pdf | 6/7/2019 | 6/6/2020 |
| Organic | Tillamook County Creamery Association | NotApplicable_Organic.pdf | 6/5/2019 | -- |
| Shelf Life | Tillamook County Creamery Association | NotApplicable_ShelfLife.pdf | 6/7/2019 | 6/6/2021 |
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