Moisture % (Max.) 43 Fat % (Min.on dry matter basis) 42 Salts % (Max. By wt.) 0.20 Stabilizer/Emulsifier % (Max. By wt.) 0.2 * Preservative % (Max. By wt.) 0.1 * Sorbic Acid or Nisin or both *Normaly they are not being added.
RAW CHEDDAR CHEESE
Processing Type: | Raw |
Type: | Cheddar |
Category: | Cheese |