Product Profile:
| Name |
Trinity Cellars Victorian Cheddar |
| Code |
TCVIC |
| Producer |
Produced for AOAP |
| Origin |
Gippsland, Victoria |
| Milk Stock |
Pasteurised cow's milk |
| Rennet Type |
Calf |
| Format |
Wheel |
| Size |
2kg approx. |
| Minimum Order |
1 wheel |
| Qty Per Box |
3 wheels |
This cheddar cheese is specially hand made using an old traditional Australian cheddar technique.
The cheese is cloth matured then waxed and matured for approx 12 months. It has an extremely well balanced curd with an intense, full bodied flavour. The texture is firm but as the cheese matures it will develop a slightly more crumbly pate, this is due to the moisture loss that aging brings.
|
NUTRITIONAL INFORMATION
|
| servings per pack: 113 approx. serving size: 20g |
| |
per serve |
per 100g |
| Energy |
337kj |
1685kj |
| Protein |
5.1g |
25.5g |
| Fat, Total |
6.7g |
33.5g |
| - Saturated |
4.3g |
21.5g |
| Carbohydrates |
<1g |
<1g |
| - Sugars |
<1g |
<1g |
| Sodium |
171mg |
855mg |
| Calcium |
147mg |
735mg |
| Ingredients: Pasteurised Cow's Milk, Culture, Rennet, Salt |
Information for this profile sourced from AOAP Staff.