CODEX STAN 263-1966 Standard for Cheddar
1. SCOPE
This Standard applies to Cheddar intended for direct consumption or for furtherprocessing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Cheddar 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 yellowor orange colour and a firm-textured (when pressed by thumb), smooth and waxytexture. Gas holes are absent, but a few openings and splits are acceptable. The cheeseis manufactured and sold with or without1 rind which may be coated.
For Cheddar ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 5 weeks at 7–15 °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. Cheddar intended for further processing need not exhibit the same extent of ripening when justified through technical and/or trade needs.
