Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Ingredients
- Pasteurized Cow’s Milk
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Pair With
- Drizzle with honey
- Figs, pears, dates, dark chocolate
- Dark beer, Riesling, Gin
- Product Highlights
This is the collection of blue cheese you’ve been waiting for. We’ve crafted exclusive recipes that turn blue cheese skeptics into connoisseurs, blue cheese lovers into diehards. Bold yet restrained, our blue cheeses are handcrafted with fresh milk from local Wisconsin farms. The result is a family of beautifully balanced blues with a mellow, earthy flavor and soft, creamy finish.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications
- Crumbling over salads, roasted vegetables, steaks, or burgers
- Stirring into risotto or mac & cheese
- Blue cheese dips, dressings
- A great addition when cooking; stuff burgers or sprinkle over hot asparagus.
Properties
- Appearance
- White to slightly cream color, uniform blue veining, pierced to exhibit blue veining (Inside), Slightly cream colored surface with pierce holes throughout, wheel shape (Outside)
- Flavor
- Rich slightly buttery yet piquant
- Chemical Properties
- Typical Properties
- Microbiological Values
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 46 | % | — |
| Fat | 27 - 34 | % | — |
| Fat in Dry Matter | min. 50 | % | — |
| Fat (in Dry Matter) | min. 50 | % | — |
| Salt Content | 1.75 - 4.0 | % | — |
| pH | 4.5 - 6.0 | — | — |
| Value | Units | Test Method / Conditions | |
| Cure Time | min. 60 | days | — |
| Cure Time | min. 60 | Days | — |
| Value | Units | Test Method / Conditions | |
| Yeast and Mold | Natural mold | — | — |
| Enterobac (coliform) | max. 100 | cfu/g | — |
| Escherichia coli | max. 10 | cfu/g | — |
| Staph aureus | max. 10 | cfu/g | — |
| Salmonella | Negative | per 25g | — |
| Listeria mono | Negative | per 25g | — |
| Value | Units | Test Method / Conditions | |
| Total Fat | 8 | g/28g | — |
| Total Fat | 8.0 | g/28g | — |
| Saturated Fat | 6 | g/28g | — |
| Saturated Fat | 6.0 | g/28g | — |
| Cholesterol | 30 | mg/28g | — |
| Cholesterol | 30.0 | mg/28g | — |
| Energy | 100 | Cal/28g | — |
| Sodium Content | 380 | mg/28g | — |
| Energy | 100.0 | Cal/28g | — |
| Sodium Content | 380.0 | mg/28g | — |
| Fiber | 0 | g/28g | — |
| Fiber | 0.0 | g/28g | — |
| Trans Fatty Acid | 0 | g/28g | — |
| Trans Fatty Acid | 0.0 | g/28g | — |
| Protein Content | 6 | g/28g | — |
| Protein Content | 6.0 | g/28g | — |
| Vitamin D | 0.1 | mcg/28g | — |
| Total Carbs | max. 1 | g/28g | — |
| Calcium Content | 150 | mg/28g | — |
| Calcium Content | 150.0 | mg/28g | — |
| Sugars | 0 | g/28g | — |
| Sugars | 0.0 | g/28g | — |
| Potassium Content | 30 | mg/28g | — |
| Potassium Content | 30.0 | mg/28g | — |
| Added Sugars | 0 | g/28g | — |
| Added Sugars | 0.0 | g/28g | — |
| Iron Content | 0.1 | mg/28g | — |
Packaging & Availability
- Packaging Type
Storage & Handling
- Shelf Life
- 60 Days
- Storage Conndition
Store refrigerated. Maintain between 33 - 40°F.