CODEX STAN 268-1966: Standard for Samsoe
1. SCOPE
This Standard applies to Samsø intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Samsø is a ripened hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). The body has a near white or ivory through to light yellow or yellow colour and a firm-textured (when pressed by thumb) texture suitable for cutting, with few to plentiful, evenly distributed, smooth and round pea to cherry sized (or mostly up to 20 mm in diameter) gas holes, but few openings and splits are acceptable. The shape is a flat cylindrical, flat square or rectangular. The cheese is sold with or without1 a hard, dry rind, which may be coated.
For Samsø ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 3 weeks at 8–17 °C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure.
Samsø intended for further processing need not exhibit the same degree of ripening when justified through technical and/or trade needs.
