CODEX STAN 264-1966 Standard for Danbo
1. SCOPE
This Standard applies to Danbo intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Danbo is a ripened firm/semi-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 sized (or mostly up to 10 mm in diameter) gas holes, but a few openings and splits are acceptable. The shape is flat squared or parallelepiped. The cheese is manufactured and sold with or without1 hard or slightly moist smear ripened rind, which may be coated.
For Danbo ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 3 weeks at 12–20 °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. Danbo intended for further processing need not exhibit the same extent of ripening when justified through technical and/or trade needs.
