Introduction
How cheese is made
Hazard analysis and your business
Milk production
Cheesemaking
Cheese retailers
Staff hygeine and
training
Milk and cheesemaking: The Law
Food Law inspections
and your business
Glossary of terms
Annex A: Flow Charts Describing the Process
of Cheesemaking
Annex B: Examples of Written Cleaning
Schedules
Annex C: Standards for Milk to be used
in Cheese, and Microbiological Standards for Cheese
Annex D: Guide to the Correct Temperatures
for Maturing or Ripening Cheese
Annex E: Examples of Cheesemaking Logs
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The Specialist Cheesemakers Code of Best PracticeAnnex D: Guide to the Correct Temperatures for Maturing or Ripening CheeseGuide to the Correct Temperatures for Maturing or Ripening Cheese for Affineurs and Retailers
A = the cheese is insufficiently mature or ripe and you need to bring it on at the final stages of maturing or ripening. B = Good normal maturing and ripening temperatures. The relatively wide range of temperatures reflects the diverse range of cheeses. Experience will dictate which cheeses like which temperatures. C = If the cheese is fully ripe and you wish to hold it back. |
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Specialist Cheesemakers Association 17 Clerkenwell Green London EC1R 0DP Tel: 020 7253 2114 Fax: 020 7608 1645 Email: info@specialistcheesemakers.co.uk |
