Item
12/7oz Trask Mountain Extra Sharp White Smoked Cheddar Cheese Deli Cut (13358 6)
Trask Mountain extra sharp white smoked cheddar cheese is made from pasteurized milk or “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures and enzymes 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. Trask Mountain extra sharp white smoked cheddar cheese is graded at 60 days then aged a minimum of 450 days. After aging the cheese is cut, smoked with natural hardwood smoke, and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
Cultured Milk, Salt, Enzymes, Natural Wood Smoke
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 | 13358_Spec.pdf | 6/7/2019 | 6/6/2022 |
| GMO | Tillamook County Creamery Association | GMO Statement - TCCA 2019.pdf | 6/1/2019 | 5/31/2021 |
| 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 |
| Shelf Life | Tillamook County Creamery Association | NotApplicable_ShelfLife.pdf | 6/7/2019 | 6/6/2021 |
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