01.7.2

Ripened cheese

Number 01.7.2
Name Ripened cheese
Details
Parent Category Cheese and cheese products

Authorized additives

E Number Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
25 mg/kg residual amount, expressed as formaldehydeonly Provolone cheese
35only Mimolette cheese
1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly cheese, prepacked, sliced and cut; layered cheese and cheese with added foods
10 000The additives may be added individually or in combinationonly sliced or grated cheese hard and semi-hard cheese
quantum satisonly sage Derby cheese
quantum satisonly morbier cheese
50only red Leicester cheese
quantum satisonly ripened products surface treatment
quantum satisonly red marbled cheese
1mg/dm2 surface, not present at a depth of 5 mmonly surface treatment of hard, semi-hard and semi-soft cheese
quantum satisonly sliced and grated ripened cheese
quantum satisonly ripened range, yellow and broken-white cheese
12,5This substance may be present naturally in certain cheeses as a result of fermentation processes 
15only ripened orange, yellow and broken-white cheese
quantum satissurface treatment only
quantum satis 
quantum satisonly ripened orange, yellow and broken-white cheese
125only red marbled cheese
quantum satisOnly applies to E500(ii)only sour milk cheese
150In the cheese milk or equivalent level if added after removal of whey and addition of wateronly hard, semi-hard and semi-soft cheese