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Glass jar cheese in olive oil campoestrella

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Oscar Herrera

This technical sheet provides information about diced sheep cheese in olive oil called "Gran Campoestrella" produced by Gestión Agro Ganadera, S.L. in Spain. It includes details about the product ingredients and specifications, packaging, storage, and labeling requirements. The cheese is made from raw sheep's milk, ripened for over 12 months, and packaged in glass jars with olive oil. Specifications cover microbiological limits, physical-chemical properties, and organoleptic characteristics.

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TECHNICAL SHEET DICED CHEESE GRAN CAMPOESTRELLA IN OLIVE OIL FT0013 Title: SHEEP CHEESE IN OLIVE OIL Date: Jun 2013 FORMAT: GLASS JAR Rev: 04 TECHNICAL SHEET DICED SHEEP CHEESE IN OLIVE OIL GRAN CAMPOESTRELLA FORMAT: GLASS JAR Made by: Revised and Approved by: Patricia Martín Date: 10-06-13 Jesús Cruz Date: 11-06-13
TECHNICAL SHEET DICED CHEESE GRAN CAMPOESTRELLA IN OLIVE OIL FT0013 Title: SHEEP CHEESE IN OLIVE OIL Date: Jun 2013 FORMAT: GLASS JAR Rev: 04 1.- PRODUCT INFORMATION Denomination: Cheese made with raw sheep milk Name: Gran Campoestrella Ripening: more tan 12 months. Presentations: Single glass jar (presented in a cardboard case) “Cantarera” with 2 jars of cheese “Especiera” with 2 jars of cheese UNIT FOR SALE UNIT FOR PACKAGING Format: glass jar Dimensions: Ø 8,16 cm. Height: 11,3 cm. Empty glass jar weight: 248 gr. Full glass jar weight: 640 gr. Net product weight: 200 gr. aprox. Wooden “cantarera” weight: 230gr Wooden “especiera” weight: 340gr CASE Type: Cardboard Units per case: Single small jar: 12 units “Cantareras”: 4 units with 2 jars “Especieras”: 4 units with 2 jars 2.- COMPANY INFORMATION Company name: GESTIÓN AGRO GANADERA, S.L. Office address: Avenida de Italia, 8 1ª Oficina 15. 37006- Salamanca, Spain Production center address: Ctra Salamanca Km 32- 49400 Fuentesaúco, Zamora, Spain VAT: B 37291796 ISR: 15.04913/ZA Telephone: +34 980 600509 / +34 923 258561 Fax: +34 980 601159 / +34 923 222554 Email: info@queserialaantigua.com Web site: www.queserialaantigua.com www.gestionagroganadera.com CEO: Jesús Cruz Martín Sales Manager: Fernando Fregeneda Chico Quality Department Manager: Patricia Martín Segurado 3.- RAW MATERIALS AND INGREDIENTS INGREDIENTS TYPE SUPPLIER Sheep milk Salt Natural rennet Cultures Lisozime Potassium nitrate Olive oil Liquid Granulated Liquid Freeze dried Liquid Liquid Liquid Approved supplier Approved supplier Approved supplier Approved supplier Approved supplier Approved supplier Approved supplier None of the raw materials or ingredients used in the making of this product have been ionized or obtained from GMO ALLERGENS YES = PRESENT NO = ABSENT YES NO YES NO Cow milk protein X AHB/THB (E320-E321) X Lactose/milk sugar X Benzoic acid (E210>E213) X Egg X Parabenzene (E214->E219) X Soya protein X Tartrazine (E102) X Gluten X Orangish yellow (E110) X Wheat X Azorubine, carmosine (E112) X Rice X Amaranth (E123) X Saccharine X Cochineal red A (E124) X Ox X Sorbic acid (E200->E203) X Pork X Cinnamon X Chicken X Vanilla X Fish X Labelled OGM X Shellfish X Total OGM X Gelatine X Legumes X Fructose X Walnuts X Corn X Peanuts X Yeast X Glutamate X Cocoa X Sulphite (E221->E227) X
TECHNICAL SHEET DICED CHEESE GRAN CAMPOESTRELLA IN OLIVE OIL FT0013 Title: SHEEP CHEESE IN OLIVE OIL Date: Jun 2013 FORMAT: GLASS JAR Rev: 04 4.- FINISHED PRODUCT MICROBIOLOGICAL SPECIFICATIONS MICROORGANISMS MAXIMUM VALUE TECHNICAL ANALYTICS E. coli u.f.c.//g. Staphilococcus aureus u.f.c.//g. Salmonella u.f.c./25g. Listeria spp.u.f.c./25g. 1x 10 3 1x 10 3 Absence 25 g Absence 25 g PE-M104 PE-M108 PE-M111 PE-M112 PHYSICAL-CHEMICAL CHARACTERISTICS PHYSICAL-CHEMICAL VALUES TECHNICAL ANALYTICS Proteins Fat (% M.G) Dry extract (% E.S) pH Mixture of cow and goat milk >25% >46,5% >45% 4,9-5,6 Absence Met. Kjeldahl Hydrolysis y Soxhlet Gravimetry Potenciometry ORGANOLEPTIC CHARACTERISTICS Rind: hard, brownish colour, well marked and defined outside surface Paste: firm and compact, it may show small-medium size holes throughout all over the cut. Colour: Ivory yellow Scent: nice, with sheep milk reminiscences. Texture: Very soluble and buttery. Aroma/taste/persistence: Genuine aromas and tastes typical from the raw sheep milk, well developed and intense palate accompanied by the intese aroma of the olive oil. Slight spicy touch BACTH IDENTIFICATION AND BEST-BEFORE DATE Printed on the label on the cheese Batch identification: Elaboration tank number: Correlative numbering Best-before date: One year from the olive oil packing. WAREHOUSE STORAGE The drying rooms and cheese ripening chambers are equipped with temperature and humidity control systems which keep the rooms with the perfect conditions for the product preservation. The product is at every moment piled over the plastic pallet and separated by properly identified lots. Stored quantities according to orders programming. TRANSPORT Transport will be carried out always respecting the general conditions of transport and maintaining the cool chain from the factory to final destination. Fragile CONSERVATION AND USAGE Conservation: Preserve it in a dry fresh place. Recommended conservation temperature 4-8ºC. How to use: Lift the cheese out of the fridge and leave it until it reaches approx. 20ºC allowing the flavours and aromas to show their intensity. INTOLERANCES AND RISK GROUPS It is not considered suitable for pregnant women because it is elaborated with raw milk (without thermic treatment) Not suitable for allergic to egg as one of its ingredients is egg albumen derived. Suitable for celiac people because it doesn’t contain Gluten. (<10 ppm of gluten (mg/kg)) (RRMM suppliers’ certificates are availble). Certified product for the “Marca de Garantía controlado por FACE”. LEGAL NOTICE Real Decreto 1113/2006, de 29 de septiembre, por el que se aprueban las normas de calidad para quesos y quesos fundidos. Reglamento 852/2004 del parlamento europeo y del consejo de 29 de abril de 2004 relativo a la higiene de los productos alimenticios. Reglamento 853/2004 del parlamento europeo y del consejo de 29 de abril de 2004 por el que se establecen normas específicas de higiene de los alimentos de origen animal. Reglamento 2073/2005 de la comisión de 15 de noviembre de 2005 relativo a los criterios microbiológicos
TECHNICAL SHEET DICED CHEESE GRAN CAMPOESTRELLA IN OLIVE OIL FT0013 Title: SHEEP CHEESE IN OLIVE OIL Date: Jun 2013 FORMAT: GLASS JAR Rev: 04 aplicables a los productos alimenticios. Real Decreto 142/2002, de 1 de febrero, por el que se aprueba la lista positiva de aditivos distintos de colorantes y edulcorantes para su uso en la elaboración de productos alimenticios, así como sus condiciones de utilización. (B.O.E. n.º 44 de 20 de febrero de 2002). Real Decreto 1118/2007, de 24 de agosto, por el que se modifica el Real Decreto 142/2002, de 1 de febrero, por el que se aprueba la lista positiva de aditivos distintos de colorantes y edulcorantes para su uso en la elaboración de productos alimenticios, así como sus condiciones de utilización. Real Decreto 1712/1991 de 29 de noviembre. Registro Sanitario de Alimentos. Real Decreto 1334/1999 de 31 de julio. Norma general de etiquetado y modificación R.D. 238/2000 de 18 de febrero Reglamento (CE) nº 1924/2006 del Parlamento Europeo y del Consejo, de 20 de diciembre de 2006, relativo a las declaraciones nutricionales y de propiedades saludables en los alimentos Real Decreto 930/1992 de 17 de julio Norma de etiquetado sobre propiedades nutritivas de los productos alimenticios. Real Decreto 202/2000 de 11 de febrero relativa a las Normas relativas a los manipuladores de alimentos Real Decreto 723/1988 de 24 de junio, por el que se aprueba la norma general para el control de contenido efectivo de los productos alimenticios envasados Reglamentación Técnico - Sanitaria sobre Condiciones Generales de Transporte Terrestre de Alimentos y Productos Alimenticios a Temperatura Regulada (R.D. 2483/1986) Reglamento técnico para leche y productos lácteos para la Federación de Rusia Ley Federal Nº88-03 del 12 junio 2008. 5.- LABELLING INFORMATION ON THE LABEL (as it is on the label) Commercial category: Cheese made with raw sheep milk Name: Diced cheese in olive oil Gran Campoestrella Ingredients: raw sheep milk, E-252, lisozime (egg derived), culture, natural rennet and salt. Rind covered with olive oil. Best-before date: See label. Preservation conditions: Keep cool. Temperature 4-8 ºC Lot: correlative number as in production ISR: 15.04913/ZA EAN code glass jar: 8437005655225 EAN code cantarera: 8437005655232 EAN code especiera: 8437005655249 Eco point: Yes CEE number: ESPAÑA 15.04913/ZA C.E.E. Producer identification: Quesería La Antigua de Fuentesaúco (Zamora) Spain Gestión Agro Ganadera, S.L. 6.- LOGISTIC SHEET DELIVERY UNIT UNIT FOR SALE PACKAGING Packaging: Cardboard. Case dimensions: 350x265x140 Case logistic weight: 200 g. PACKAGING Characteristics Units per line: 9 Heights per pallet: 6 Units per pallet: 54 cases Pallet dimensions: 80 x 120 x 10 cm Cases plus pallet height: 110 cm

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Glass jar cheese in olive oil campoestrella

  • 1. TECHNICAL SHEET DICED CHEESE GRAN CAMPOESTRELLA IN OLIVE OIL FT0013 Title: SHEEP CHEESE IN OLIVE OIL Date: Jun 2013 FORMAT: GLASS JAR Rev: 04 TECHNICAL SHEET DICED SHEEP CHEESE IN OLIVE OIL GRAN CAMPOESTRELLA FORMAT: GLASS JAR Made by: Revised and Approved by: Patricia Martín Date: 10-06-13 Jesús Cruz Date: 11-06-13
  • 2. TECHNICAL SHEET DICED CHEESE GRAN CAMPOESTRELLA IN OLIVE OIL FT0013 Title: SHEEP CHEESE IN OLIVE OIL Date: Jun 2013 FORMAT: GLASS JAR Rev: 04 1.- PRODUCT INFORMATION Denomination: Cheese made with raw sheep milk Name: Gran Campoestrella Ripening: more tan 12 months. Presentations: Single glass jar (presented in a cardboard case) “Cantarera” with 2 jars of cheese “Especiera” with 2 jars of cheese UNIT FOR SALE UNIT FOR PACKAGING Format: glass jar Dimensions: Ø 8,16 cm. Height: 11,3 cm. Empty glass jar weight: 248 gr. Full glass jar weight: 640 gr. Net product weight: 200 gr. aprox. Wooden “cantarera” weight: 230gr Wooden “especiera” weight: 340gr CASE Type: Cardboard Units per case: Single small jar: 12 units “Cantareras”: 4 units with 2 jars “Especieras”: 4 units with 2 jars 2.- COMPANY INFORMATION Company name: GESTIÓN AGRO GANADERA, S.L. Office address: Avenida de Italia, 8 1ª Oficina 15. 37006- Salamanca, Spain Production center address: Ctra Salamanca Km 32- 49400 Fuentesaúco, Zamora, Spain VAT: B 37291796 ISR: 15.04913/ZA Telephone: +34 980 600509 / +34 923 258561 Fax: +34 980 601159 / +34 923 222554 Email: [email protected] Web site: www.queserialaantigua.com www.gestionagroganadera.com CEO: Jesús Cruz Martín Sales Manager: Fernando Fregeneda Chico Quality Department Manager: Patricia Martín Segurado 3.- RAW MATERIALS AND INGREDIENTS INGREDIENTS TYPE SUPPLIER Sheep milk Salt Natural rennet Cultures Lisozime Potassium nitrate Olive oil Liquid Granulated Liquid Freeze dried Liquid Liquid Liquid Approved supplier Approved supplier Approved supplier Approved supplier Approved supplier Approved supplier Approved supplier None of the raw materials or ingredients used in the making of this product have been ionized or obtained from GMO ALLERGENS YES = PRESENT NO = ABSENT YES NO YES NO Cow milk protein X AHB/THB (E320-E321) X Lactose/milk sugar X Benzoic acid (E210>E213) X Egg X Parabenzene (E214->E219) X Soya protein X Tartrazine (E102) X Gluten X Orangish yellow (E110) X Wheat X Azorubine, carmosine (E112) X Rice X Amaranth (E123) X Saccharine X Cochineal red A (E124) X Ox X Sorbic acid (E200->E203) X Pork X Cinnamon X Chicken X Vanilla X Fish X Labelled OGM X Shellfish X Total OGM X Gelatine X Legumes X Fructose X Walnuts X Corn X Peanuts X Yeast X Glutamate X Cocoa X Sulphite (E221->E227) X
  • 3. TECHNICAL SHEET DICED CHEESE GRAN CAMPOESTRELLA IN OLIVE OIL FT0013 Title: SHEEP CHEESE IN OLIVE OIL Date: Jun 2013 FORMAT: GLASS JAR Rev: 04 4.- FINISHED PRODUCT MICROBIOLOGICAL SPECIFICATIONS MICROORGANISMS MAXIMUM VALUE TECHNICAL ANALYTICS E. coli u.f.c.//g. Staphilococcus aureus u.f.c.//g. Salmonella u.f.c./25g. Listeria spp.u.f.c./25g. 1x 10 3 1x 10 3 Absence 25 g Absence 25 g PE-M104 PE-M108 PE-M111 PE-M112 PHYSICAL-CHEMICAL CHARACTERISTICS PHYSICAL-CHEMICAL VALUES TECHNICAL ANALYTICS Proteins Fat (% M.G) Dry extract (% E.S) pH Mixture of cow and goat milk >25% >46,5% >45% 4,9-5,6 Absence Met. Kjeldahl Hydrolysis y Soxhlet Gravimetry Potenciometry ORGANOLEPTIC CHARACTERISTICS Rind: hard, brownish colour, well marked and defined outside surface Paste: firm and compact, it may show small-medium size holes throughout all over the cut. Colour: Ivory yellow Scent: nice, with sheep milk reminiscences. Texture: Very soluble and buttery. Aroma/taste/persistence: Genuine aromas and tastes typical from the raw sheep milk, well developed and intense palate accompanied by the intese aroma of the olive oil. Slight spicy touch BACTH IDENTIFICATION AND BEST-BEFORE DATE Printed on the label on the cheese Batch identification: Elaboration tank number: Correlative numbering Best-before date: One year from the olive oil packing. WAREHOUSE STORAGE The drying rooms and cheese ripening chambers are equipped with temperature and humidity control systems which keep the rooms with the perfect conditions for the product preservation. The product is at every moment piled over the plastic pallet and separated by properly identified lots. Stored quantities according to orders programming. TRANSPORT Transport will be carried out always respecting the general conditions of transport and maintaining the cool chain from the factory to final destination. Fragile CONSERVATION AND USAGE Conservation: Preserve it in a dry fresh place. Recommended conservation temperature 4-8ºC. How to use: Lift the cheese out of the fridge and leave it until it reaches approx. 20ºC allowing the flavours and aromas to show their intensity. INTOLERANCES AND RISK GROUPS It is not considered suitable for pregnant women because it is elaborated with raw milk (without thermic treatment) Not suitable for allergic to egg as one of its ingredients is egg albumen derived. Suitable for celiac people because it doesn’t contain Gluten. (<10 ppm of gluten (mg/kg)) (RRMM suppliers’ certificates are availble). Certified product for the “Marca de Garantía controlado por FACE”. LEGAL NOTICE Real Decreto 1113/2006, de 29 de septiembre, por el que se aprueban las normas de calidad para quesos y quesos fundidos. Reglamento 852/2004 del parlamento europeo y del consejo de 29 de abril de 2004 relativo a la higiene de los productos alimenticios. Reglamento 853/2004 del parlamento europeo y del consejo de 29 de abril de 2004 por el que se establecen normas específicas de higiene de los alimentos de origen animal. Reglamento 2073/2005 de la comisión de 15 de noviembre de 2005 relativo a los criterios microbiológicos
  • 4. TECHNICAL SHEET DICED CHEESE GRAN CAMPOESTRELLA IN OLIVE OIL FT0013 Title: SHEEP CHEESE IN OLIVE OIL Date: Jun 2013 FORMAT: GLASS JAR Rev: 04 aplicables a los productos alimenticios. Real Decreto 142/2002, de 1 de febrero, por el que se aprueba la lista positiva de aditivos distintos de colorantes y edulcorantes para su uso en la elaboración de productos alimenticios, así como sus condiciones de utilización. (B.O.E. n.º 44 de 20 de febrero de 2002). Real Decreto 1118/2007, de 24 de agosto, por el que se modifica el Real Decreto 142/2002, de 1 de febrero, por el que se aprueba la lista positiva de aditivos distintos de colorantes y edulcorantes para su uso en la elaboración de productos alimenticios, así como sus condiciones de utilización. Real Decreto 1712/1991 de 29 de noviembre. Registro Sanitario de Alimentos. Real Decreto 1334/1999 de 31 de julio. Norma general de etiquetado y modificación R.D. 238/2000 de 18 de febrero Reglamento (CE) nº 1924/2006 del Parlamento Europeo y del Consejo, de 20 de diciembre de 2006, relativo a las declaraciones nutricionales y de propiedades saludables en los alimentos Real Decreto 930/1992 de 17 de julio Norma de etiquetado sobre propiedades nutritivas de los productos alimenticios. Real Decreto 202/2000 de 11 de febrero relativa a las Normas relativas a los manipuladores de alimentos Real Decreto 723/1988 de 24 de junio, por el que se aprueba la norma general para el control de contenido efectivo de los productos alimenticios envasados Reglamentación Técnico - Sanitaria sobre Condiciones Generales de Transporte Terrestre de Alimentos y Productos Alimenticios a Temperatura Regulada (R.D. 2483/1986) Reglamento técnico para leche y productos lácteos para la Federación de Rusia Ley Federal Nº88-03 del 12 junio 2008. 5.- LABELLING INFORMATION ON THE LABEL (as it is on the label) Commercial category: Cheese made with raw sheep milk Name: Diced cheese in olive oil Gran Campoestrella Ingredients: raw sheep milk, E-252, lisozime (egg derived), culture, natural rennet and salt. Rind covered with olive oil. Best-before date: See label. Preservation conditions: Keep cool. Temperature 4-8 ºC Lot: correlative number as in production ISR: 15.04913/ZA EAN code glass jar: 8437005655225 EAN code cantarera: 8437005655232 EAN code especiera: 8437005655249 Eco point: Yes CEE number: ESPAÑA 15.04913/ZA C.E.E. Producer identification: Quesería La Antigua de Fuentesaúco (Zamora) Spain Gestión Agro Ganadera, S.L. 6.- LOGISTIC SHEET DELIVERY UNIT UNIT FOR SALE PACKAGING Packaging: Cardboard. Case dimensions: 350x265x140 Case logistic weight: 200 g. PACKAGING Characteristics Units per line: 9 Heights per pallet: 6 Units per pallet: 54 cases Pallet dimensions: 80 x 120 x 10 cm Cases plus pallet height: 110 cm