ZANDAM CHEESE



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  • Zandam Bocconcini
  • Bocconcini

    Traditional buffalo style mozzarella made form cow’s milk. Mozzarella Bocconcini is a semi-soft, fresh, unripen cheese with a mild milky flavour. It has a white colour, a smooth surface and a chicken breast texture when torn apart. Ideal for salads and Italian dishes.

  • Shelf Life

    Sell by date: Day of delivery +21 days
  • Ingredients

    Cow’s milk Starter culture Calcium chloride Maxiren Natural (Lactic Bacteria) Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Microbial rennet Starter cultures Salt Brine
  • Allergens

    Cow’s milk
  • Declared Mass

    Tubs: 120g, Buckets: 2,4kg, Drained weight 1,5kg
  • Primary Packaging

    250ml Printed pedestal tub with lids 40-micron x 95mm Heat-seal aluminium foil 2,5L buckets
  • Secondary Packaging

    Outer carton: Ref. Fior Di Latte 300mm (length) x 200mm (width) x 145mm (depth) Pack 12 tubs of 120g into a cardboard box.
  • Units per outer carton

    Pack 12 tubs of 120g into a cardboard box.
  • Storage temperature & time

    The Bocconcini is to be stored and despatched between 0ºc and 7ºc.
  • Chemical standards

    pH 5,0% - 5,4% Total solids / dry matter 35% - 39% Moisture 61% - 65% Fat 18% - 22% Salt 0,2% - 0,5%
  • Microbiological standards

    Organism - Target Coliforms - <50/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. Improper closure of lids due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is not suitable for consumption by babies. The product is suitable for consumption by all persons except those allergic to cow’s milk.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Bocconcini is S.A.N.H.A Halaal certified.
  • Awards

    Agri Expo SA Champion 2014
  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Mascarpone
  • Mascarpone

    Mascarpone is a soft cream cheese. Mainly used to make tiramisu, but also ideal for cheese, deserts, soups or as a substitute for cream.

  • Shelf Life

    Sell by date: Day of delivery +14 days
  • Ingredients

    Cream Citric acid Benecel
  • Ingredient Listing

    Cream Citric acid (E330)
  • Allergens

    Cow’s milk
  • Declared Mass

    250g tubs / 2.5L buckets
  • Primary Packaging

    280ml joni tubs and lids 2,5L Bucket
  • Secondary Packaging

    Outer carton for tubs: Ref C5: 320mm (length) x 225mm (width) x 195mm (depth) Outer carton for buckets: Ref. Pecorino: 420mm (length) x 210mm (width) x 235mm (depth)
  • Units per outer carton

    Tubs:18 units per outer carton Buckets 2 units per outer carton
  • Storage temperature & time

    The Mascarpone is to be stored and despatched between 0°c and 7°c.
  • Chemical standards

    pH 5.9% - 6.2% Total solids / dry matter 64% - 67% Moisture 33% - 36% Fat 49% - 52%
  • Microbiological standards

  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. Improper closure of lids due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is not suitable for consumption by babies.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Mascarpone is S.A.N.H.A Halaal certified
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Mozzarella
  • Mozzarella

    Mozzarella is a semi-hard, unripen cheese with a mild flavour. It has a creamy, white colour and a firm texture. Ideal for pizza or pasta.

  • Shelf Life

    Sell by date: Day of delivery +90 days maximum
  • Ingredients

    Cow’s milk Calcium chloride Starter culture Maxiren Citric acid Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Microbial rennet Starter culture Salt
  • Allergens

    Cow’s milk
  • Declared Mass

    Slices random mass ±250g; Half loaves ±1,3kg each, Loaves ±2,5kg per loaf (consist of 8 loaves)
  • Primary Packaging

    Slices: Vac 150mm x 200mm Top & bottom web Loaves: 357mm x 300mm Bottom Web Loaves: 340mm x 500mm Top Web
  • Secondary Packaging

    Outer carton for loaves: 420mm (length) x 308mm (width) x 174mm (depth)
  • Units per outer carton

    Random units for slices and half loaves per outer carton. 8 Loaves per outer carton
  • Storage temperature & time

    The Mozzarella is to be stored and despatched between 0°c and 7°c.
  • Chemical standards

    pH 5.0% - 5.4% Total solids / dry matter 51% - 53% Moisture 47% - 49% Fat 20% - 23% Salt 0,4% - 1,0%
  • Microbiological standards

    Organism - Target Coliforms - <50/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. Improper closure of lids due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is not suitable for consumption by babies. The product is suitable for consumption by all persons except those allergic to cow’s milk.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Mozzarella is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Mozzarella Fior Di Latte

    Traditional buffalo style mozzarella made form cow’s milk. Mozzarella Fior Di Latte is a semi-soft, fresh, unripen cheese with a mild milky flavour. It has a white colour, a smooth surface and a chicken breast texture when torn apart. Ideal for salads and Italian dishes.

  • Shelf Life

    Sell by date: Day of delivery +21 days
  • Ingredients

    Cow’s milk Starter culture Calcium chloride Maxiren Natural (Lactic Bacteria) Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Microbial rennet Starter cultures Salt Brine
  • Allergens

    Cow’s milk
  • Declared Mass

    Tubs: 120g Buckets: 2,4kg drained weight 1,2kg
  • Primary Packaging

    250ml Printed pedestal tub with lids 40-micron x 95mm Heat-seal aluminium foil 2,5L buckets
  • Secondary Packaging

    Outer carton: Ref. Fior Di Latte 300mm (length) x 200mm (width) x 145mm (depth)
  • Units per outer carton

    Pack 12 tubs of 120g into a cardboard box.
  • Storage temperature & time

    The Fior Di Latte is to be stored and despatched between 0°c and 7°c.
  • Chemical standards

    pH 5,0% - 5,4% Total solids / dry matter 35% - 39% Moisture 61% - 65% Fat 18% - 22% Salt 0,2% - 0,5%
  • Microbiological standards

    Organism - Target Coliforms - <50/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. Improper closure of lids due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is not suitable for consumption by babies. The product is suitable for consumption by all persons except those allergic to cow’s milk.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Fior Di Latte is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Mozzarella Grated

    Mozzarella Grated is a semi-hard, unripen cheese with a mild flavour. It has a creamy, white colour and a firm plastic texture. Ideal for pizza or pasta dishes.

  • Shelf Life

    Sell by date: Day of delivery +21 days
  • Ingredients

    Cow’s milk Calcium chloride Starter culture Maxiren Anti-caking agent (Mozzarella grated only) Citric Acid Hydrocol N50 (Mozzarella grated only) Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Microbial Enzymes Starter cultures Anti-caking agent Preservative (Pimaricin)
  • Allergens

    Cow’s milk
  • Declared Mass

    2kg
  • Primary Packaging

    Vacuum bag: 250mm x 400mm clear bag
  • Secondary Packaging

    Outer carton Ref.1 (420mm x 308mm x 174mm)
  • Units per outer carton

    5 units of 2kg bags per outer carton
  • Storage temperature & time

    The Mozzarella is to be stored and despatched between 0°c and 7°c
  • Chemical standards

    pH 5.0% - 5.4% Total solids / dry matter 51% - 53% Moisture 47% - 49% Fat 20% - 23% Salt 0.4% - 1.0%
  • Microbiological standards

    Organism - Target Coliforms - <50/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. A break in the vacuum of the pack due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is suitable for consumption by all persons except those allergic to cow’s milk. The product is not suitable for consumption by babies.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Mozzarella grated is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Pecorino
  • Pecorino

    Pecorino is a hard, matured Italian cheese, with a sharp, piquant flavour. Ideal for pasta or as a stronger eating cheese. Can also be finely grated like powder and sold as Pecorino grated. Suitable for freezing at -18°c for 6 months.

  • Shelf Life

    Sell by date: After maturation: Day of packaging +3 months
  • Ingredients

    Cow’s milk Freeze dried starter cultures Frozen starter culture Calcium chloride Lipase Enzymes Lysozyme Maxiren Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Enzymes Lysozyme Microbial rennet Starter cultures Salt
  • Allergens

    Cow’s milk, Lysozyme (egg)
  • Declared Mass

  • Primary Packaging

    Whole heads ±3,5kg each Vacuum shrink bag: 350mm x 450mm
  • Secondary Packaging

    Outer carton for heads: Ref. Pecorino 420mm x 210mm x 235mm
  • Units per outer carton

    4 Whole heads per outer carton
  • Storage temperature & time

    The Pecorino is to be stored and despatched between 0°c and 7°c.
  • Chemical standards

    pH 4,9% - 6.3% Total solids / dry matter 64% - 68% Moisture 26% - 36% Fat 26% - 30% Salt 1.0% - 2,5%
  • Microbiological standards

    Organism - Target Coliforms - <1000/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent Salmonella - Absent/25g
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised.
  • Consumer vulnerability

    The product is not suitable for consumption by babies. The product is suitable for consumption by all persons except those allergic to cow’s milk.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Pecorino is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Pecorino Grated

    Pecorino is a hard, matured Italian cheese, with a sharp, piquant flavour. Ideal for pasta, or as a stronger eating cheese. Can also be finely grated like powder or fine shred cheese, and sold as Pecorino grated/ fine shred cheese. Suitable for freezing at -18°C for 6 months.

  • Shelf Life

    Sell by date: After maturation (≥ 3 Months): Day of packaging + 6 weeks
  • Ingredients

    Cow’s milk Freeze dried starter cultures Frozen starter culture Calcium chloride Microbial Lipase Enzymes Lysozyme Maxiren Anti-caking agent (Pecorino grated & Shred cheese only) Hydrocol N50 (Pecorino grated & Shred cheese only)
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Microbial Enzymes Lysozyme Microbial rennet Starter cultures Anti-caking agent Preservative (Pimaricin) (E235)
  • Allergens

    Cow’s milk
  • Declared Mass

    1kg / 75g
  • Primary Packaging

    1kg – Vac 200m x 300mm 75g – 85 x 160 x 34 Sachet
  • Secondary Packaging

    Outer carton for 1kg: Ref.1 (420mm x 308mm x 174mm) Outer carton for 75g: Ref. 16 x Ricotta: 379mm x 190mm x 125mm
  • Units per outer carton

    75g = 24 units 1kg = 10 units
  • Storage temperature & time

    The Grated Pecorino / Fine Shred is to be stored and despatched between 0°c and 7°c
  • Chemical standards

    pH 4.9% - 5.2% Total solids / dry matter 64% - 68% Moisture 26% - 36% Fat 26% - 30% Salt 1.0% - 2.5%
  • Microbiological standards

    Organism - Target Coliforms - <1000/g Escherichia coli - Absent Listeria monocytogenes - Absent Salmonella - Absent / 25g S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. A break in the vacuum of the pack due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is suitable for consumption by all persons except those allergic to cow’s milk. The product is not suitable for consumption by babies.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Pecorino grated / fine shred is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Pecorino Heads

    Pecorino is a hard, matured Italian cheese, with a sharp, piquant flavour. Ideal for pasta or as a stronger eating cheese. Can also be finely grated like powder and sold as Pecorino grated. Suitable for freezing at -18°c for 6 months.

  • Shelf Life

    Sell by date: After maturation: Day of packaging +3 months
  • Ingredients

    Cow’s milk Freeze dried starter cultures Frozen starter culture Calcium chloride Lipase Enzymes Lysozyme Maxiren Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Enzymes Lysozyme Microbial rennet Starter cultures Salt
  • Allergens

    Cow’s milk, Lysozyme (egg)
  • Declared Mass

    Whole heads ±3,5kg each
  • Primary Packaging

    Vacuum shrink bag: 350mm x 450mm
  • Secondary Packaging

    Outer carton for heads: Ref. Pecorino 420mm x 210mm x 235mm
  • Units per outer carton

    4 Whole heads per outer carton
  • Storage temperature & time

    The Pecorino is to be stored and despatched between 0°c and 7°c.
  • Chemical standards

    pH 4,9% - 6.3% Total solids / dry matter 64% - 68% Moisture 26% - 36% Fat 26% - 30% Salt 1.0% - 2,5%
  • Microbiological standards

    Organism - Target Coliforms - <1000/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent Salmonella - Absent/25g
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised.
  • Consumer vulnerability

    The product is not suitable for consumption by babies. The product is suitable for consumption by all persons except those allergic to cow’s milk.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Pecorino is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Pepato
  • Pepato

    Pepato is a matured Pecorino cheese with pepper corns added for extra bite. Ideal for cheese platters.

  • Shelf Life

    Sell by date: After maturation: Day of packaging +4 weeks
  • Ingredients

    Cow’s milk Freeze dried starter cultures Frozen starter culture Calcium chloride Lipase enzymes Maxiren Black pepper corns Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Enzymes, Lysozyme, Microbial rennet Starter cultures Salt Black pepper corns (2.5%)
  • Allergens

    Cow’s milk, egg
  • Declared Mass

    Slices random mass ±200g / Whole heads ±3,5kg each
  • Primary Packaging

    Slices: 150mm x 200mm vac bag Top & bottom web Whole heads: 300mm x 450mm vac bag Outer carton liner: 500mm x 750mm x 25mm plastic bag
  • Secondary Packaging

    Outer carton for slices: Ref 2A: 182mm x 182mm x 145mm Outer carton for heads: Ref Pecorino: 420mm x 210mm x 235mm
  • Units per outer carton

    Radom amount for slices / 4 whole heads per outer carton
  • Storage temperature & time

    The Pepato is to be stored and despatched between 0°c and 7°c
  • Chemical standards

    pH 4.9% - 5.2% Total solids / dry matter 64% - 68% Moisture 32% - 36% Fat 26% - 30% Salt 1.0% - 2.5%
  • Microbiological standards

    Organism - Target Coliforms - <1000/g Escherichia coli - Absent Listeria monocytogenes - Absent Salmonella - Absent / 25g S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. A break in the vacuum of the pack due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is suitable for consumption by all persons except those allergic to cow’s milk. The product is not suitable for consumption by babies.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Pepato is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Provolone
  • Provolone

    Provolone is a semi-soft cheese. It is ideal for salads or toasted sandwiches.

  • Shelf Life

    Sell by date: After 3 weeks of maturation: Day packaging +21 days
  • Ingredients

    Cow’s milk Starter culture Calcium chloride Maxiren Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Microbial rennet Starter culture Salt
  • Allergens

    Cow’s milk
  • Declared Mass

    Slices random mass; Loaves ±1,8kg per loaf
  • Primary Packaging

    Slices: 140mm x 150mm vac with gold background Loaves: 357mm x 300mm Bottom Web Loaves: 340mm x 500mm Top Web
  • Secondary Packaging

    Outer carton for slices: Ref 2A: 182mm x 182mm x 145mm Outer carton for loaves: 420mm (length) x 308mm (width) x 174mm (depth)
  • Units per outer carton

    Random slices ±180g per outer carton
  • Storage temperature & time

    The Provolone is to be stored and despatched between 0°c and 7°c.
  • Chemical standards

    pH 4.8% - 5.2% Total solids / dry matter 55% - 60% Moisture 40% - 45% Fat 30% - 33%
  • Microbiological standards

    Organism - Target Coliforms - <1000/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. Improper closure of lids due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is not suitable for consumption by babies. The product is suitable for consumption by all persons except those allergic to cow’s milk.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Provolone is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Ricotta
  • Ricotta

    Ricotta is a fresh, soft cheese made from whey. It has a creamy white colour and its appearance resembles that of chunky cottage cheese. Ricotta is high in protein and low in
    fat.

  • Shelf Life

    Sell by date: Day of delivery +21 days
  • Ingredients

    Cow’s milk Salt Citric acid
  • Ingredient Listing

    Cow’s milk Salt Citric acid (E330)
  • Allergens

    Cow’s milk
  • Declared Mass

    Small ±350g / Bulk 1,35kg
  • Primary Packaging

    Small – Vac 150mm x 200mm Bulk – Vac 200mm x 450mm Greaseproof ricotta paper
  • Secondary Packaging

    Small – Ref. 16 x Ricotta: 379mm x 190mm x 125mm Bulk – Ref. 1: 420mm (length) x 308mm (width) x 174mm (depth)
  • Units per outer carton

    350g x 16 units 1,35kg = 6 x 2 units
  • Storage temperature & time

    The Ricotta is to be stored and despatched between 0°c and 7°c.
  • Chemical standards

    pH 5.8% - 6.3% Total solids / dry matter 20% - 30% Moisture 70% - 80% Fat 5% - 10% Salt 0,2% - 0,5%
  • Microbiological standards

    Organism - Target Coliforms - <50/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. Improper closure of lids due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is not suitable for consumption by babies. The product is suitable for consumption by all persons except those allergic to cow’s milk.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Ricotta is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation
  • Scamorza

    Scamorza is Mozzarella cheese that has a smoked flavour. It is ideal cold in salads. Heating brings out the smoked flavour, which makes it suitable for many dishes. Smoked mozzarella is a semi-hard, unripen cheese with a mild smoked flavour. It has a light brown colour on the surface, and a creamy, white colour on the inside. It has a firm plastic texture. Ideal for pizza or pasta dishes.

  • Shelf Life

    Sell by date for loafs: After 1 week of maturation: Day of packaging +21 days. Sell by date for Scarmorza / mini: After 1 week of maturation: Day of packaging +21 days
  • Ingredients

    Cow’s milk Starter culture Calcium Chloride Liqued smoke flavour Citric Acid Maxiren Salt
  • Ingredient Listing

    Cow’s milk Calcium chloride (E509) Microbial Enzymes Flavouring Salt
  • Allergens

    Cow’s milk
  • Declared Mass

    ±200g calabash / ±200g mini roll / ±1,8kg loaf / ±17kg (consistis of 9 loaves of ±1,8kg each)
  • Primary Packaging

    Scamorza: Vac 150mm x 200mm Loaves: 357mm x 300mm Bottom Web Loaves: 340mm x 500mm Top Web
  • Secondary Packaging

    Outer carton for loaves, Scamorza and Mini-roll: Ref 1: 420mm (length) x 308mm (width) x 174mm (depth) {Seyfert supplier} Outer carton for Pick ‘m Pay Mini-roll: Ref 3: 400mm (length) x 300mm (width) x 125mm (depth) {Seyfert supplier}
  • Units per outer carton

    30 units of the scamorza & smoked mini-rolls per outer carton / 9 units of smoked mozzarella loaves per outer carton. Random units of the smoked mini-rolls per outer carton for PnP
  • Storage temperature & time

    The Mozzarella is to be stored and despatched between 0°c and 7°c
  • Chemical standards

    pH 5.0% - 5.4% Total solids / dry matter 53% - 55% Moisture 45% - 47% Fat 20% - 23% Salt 0.4% - 1.0%
  • Microbiological standards

    Organism - Target Coliforms - <50/g Escherichia coli - Absent Listeria monocytogenes - Absent S.Aureus - Absent
  • Distribution conditions

    All cheese shall be distributed in a clean, refrigerated vehicle at between 0°c and 7°c. No non-food items may be transported with the cheese.
  • Intended use

    The cheese is ready to eat by the consumer. It can be eaten as is, used in salads or in cooked dishes.
  • Customer abuse

    Should the customer abuse the product and cause a break in the cold chain, the safety of the product could be compromised. A break in the vacuum of the pack due to bad handling may result in mould growth on the cheese.
  • Consumer vulnerability

    The product is suitable for consumption by all persons except those allergic to cow’s milk. The product is not suitable for consumption by babies.
  • General

    Zandam Cheese has the right to reject a product not conform to the specification.
  • Other

    Zandam Mozzarella is S.A.N.H.A Halaal certified.
  • Awards

  • Legislation

    All products are handled and produced in accordance with the Foodstuffs, Cosmetics and Disinfectants Act and Regulations 54/1972 which include the following regulations: R500, Maximum levels for metals in foodstuffs R965, Preservatives and Antioxidants R246, Maximum levels for pesticide residues R1555 Regulations relating milk & milk Products R184, Food-grade Salt R961, Regulations relating to milk sheds & transport of milk R1809, Maximum limits for veterinary medicines R1145, Tolerance for Fungus-produce toxins in food R962, Regulations Governing General Hygiene Requirements for Food Premises R146 Labelling regulation