Controlled “A-List” & Specific Raw Material Requirements & Guidance for Cheese
Document Owner Isabel Reid & Amy Chandler [email protected] Email [email protected] [email protected] Removal of site,change of agent, updated What’s changed? contact details. Who is this for? Cheese
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CONTENTS
1.0 Overview Scope Responsibility
2.0 Outcome & Requirements
3.0 Approved Cheese Producers
4.0 Approved Cheese Processors
5.0 Guidance
6.0 Appendix
Who to contact if this document does not answer your query:
Isabel Reid Email: [email protected] Mobile +447920410871
Amy Chandler Email: [email protected] Mobile: +447854144117
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1.0 OVERVIEW
Cheese used as an ingredient can be sourced in a wide range of types and formats. The food safety risks of cheese vary considerably depending on the parameters of the cheese e.g. pH, water activity and salt in moisture. As a rule, soft cheeses more readily support pathogen growth than harder cheeses.
In addition to food safety risks, some cheeses pose an integrity/fraud risk due to their high value and protected status. A large number of continental cheeses and a growing number of British cheeses hold Protected Geographic status under EU law through PDO (Protected Designated Origin), AOC (Appellation d'origine Contrôlée) or PGI (Protective Geographic Indication).These systems protect the provenance of the cheese and to varying degrees, the way the product is made.
Processed (e.g. grated, diced, crumbed) cheese poses further integrity risks due to the lack of identifiable features. For example, once the embossed rind has been removed from a Parmigiano wheel, this becomes a greater risk for substitution with similar, cheaper cheese. Cheese processors often handle a large number of visually similar cheeses, making integrity controls essential.
For sourcing queries on cheeses not outlined in this document, please contact the A list cheese managers.
In Scope
• Ingredient cheese that is microbiologically sensitive or is under PDO/AOC/PGI status must be purchased via the approved producer list (Section 4). • All cheese purchased which is processed prior to arrival at the direct supplying site must be purchased via the approved processor list (Section 5) • See decision tree in 7.0 Appendix
Out of Scope:
• Hard pasteurised cheeses which are neither microbiologically sensitive nor under protected geographic status. These cheeses must still be processed at an approved processor, if not processed at the direct supplying site. • Cheeses used for the production of cheese powder do not need to be sourced from the A list.
Responsibility:
M&S Technologists will: • Ensure that suppliers are aware of and implement the A list requirements.
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• Have visibility of their suppliers’ A list sourcing strategy and raise issues and concerns accordingly with the A list manager
M&S Direct suppliers will: • Purchase from the approved A list supplier and agents • Manage the relationship with their A list supply base in accordance with the below outcomes and requirements and escalate issues to their lead technologist or A list manager where appropriate
Approved A list suppliers will: • Ensure they achieve the outcomes and requirements of this document. • Engage regularly with the A list manager on performance indicators and as minimum they conduct an annual review of compliance, supplier performance and supply strategy. • Approved suppliers must undergo a Food Safety, Integrity and independent Ethical Audit at a frequency and scope determined by risk with the A list manager to demonstrate compliance with M&S requirements • Inform the A-List manager of any significant changes to their food safety management system, production, processes or raw material supply and receive written agreement before any change or addition is made. All agreements must be held by both the site and A ‘list manager.
M&S “A List” Manager will: • Manage supplier performance through effective governance of the Approved A List supply base • Conduct regularly mass balance and traceability exercises and hold the chain of custody for A list raw materials. • Regularly review the A list strategy and ensure it is fit for purpose, commercial and technically suitable, considering feedback from the direct supply base and primary users.
2.0 OUTCOME & REQUIREMENTS
Outcome:
Cheese used as an ingredient that is microbiologically sensitive or is subject to a PDO/AOC/PGI is sourced from approved suppliers to ensure product safety and integrity standards are met.
In addition to the requirements outlined in the Food Safety, Integrity and Cheese & Dairy standards, the following specific requirements are applicable to A list producers, processors and users of cheese.
Requirements: - The cheeses outlined in Section 3, approved Cheese Producers, are microbiologically sensitive or subject to a PDO/PGI/AOC and must only be sourced from the Approved suppliers and the agents outlined. - Intermediaries or other agents are not permitted without agreement from the A List Manager. March 2021 Latest Version Date Doc Ref V21
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Food Safety - There is a microbiological testing program with appropriate tests/frequency based on risk, taking into account cheese type, the newness of the recipe and the history of results. See the ‘Industry specific standard for cheese and dairy products’ for guidance ‘ Food Integrity/Quality - Detailed chain of custody mapping is in place for PDO/PGI/AOC cheese with each step in the process assessed for the risk of fraud or adulteration. - Where cheese is processed, such as grated or sliced, there are appropriate segregation controls and traceability to ensure any Brand Integrity Claims are protected. - The direct supplier may need to seek authorisation by the relevant Consortium to name or show an image of the cheese on pack. - Any cheese blocks showing adventitious mould are rejected and the requirement for absence of such mould should be stated in specifications.
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3.0 APPROVED CHEESE PRODUCERS
APPROVED CHEESE PRODUCERS
Cheese type Dairy information Contact Details Approved PDO, Available Type of Is it Total life from Suitable for Product supplier of AOC, size/ format milk pasteurized? date of pack and vegetarians? Comments cheese PGD, release Legal name DOP? (e.g. BOP) Blacksticks Blue Name: Sarah Jones Butlers n/a 150g portion Cow Yes 150g – 30 days Yes Soft coloured Wilsons Fields Farmhouse in tray 2.5Kg Foil wrapped – 35 blue veined Farm Tel: 01772 781500 Cheeses whole wheel days cheese. A foil wrapped Crumb – 28 days delicate creamy Dairy EU Number: Email: Crumb – Spreadable – 45 blue flavour with GB PN001 5kg bag days underlying sarah.jones@ Spreadable tanginess. Address: butlerscheeses.co.uk Wilson Fields Farm, Inglewhite, Preston PR3 2LH
Brie Name: Andy Collins Savencia n/a 350g whole Cow Yes 46 days No 1/3 core unripe at Vire brie around 25 days Tel: 2.6 – 3.1 kg Dairy EU number: +44 (0) 1373 866 184 Ripening brie – FR – 14 762 001 – +44 (0) 7747 218 392 solid centre when CE young then ripens Email: from rind to Address: andy.collins@savencia- centre. 18 Rue A. Savey, fd.co.uk BP 80085, 14503 VIRE cedex, France
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Brie Name: Andy Collins Savencia n/a 50% and Cow Yes 45 days Yes Ripening Brie 1/3 Ducey 60% FDM core unripe at 28 Tel: 50% days Dairy EU number: +44 (0) 1373 866 184 Ripening FR 50 168 001 CE +44 (0) 7747 218 392 Brie 60% Mild Address: Email: and Creamy 50 220 DUCEY, andy.collins@savencia- (Stabilized) France fd.co.uk
Brie / Name: Kevin Walshe Arla n/a 1Kg or 2.6 Cow Yes 28 - 58 days Vegetarian Mild and creamy Camembert Arla Trevarrian Kg or pre and non- with smooth creamery Tel: +447813363880 packs vegetarian texture. Yellow buttery colour. Dairy EU number: Email: 5x 200g GB CQ418 [email protected] fixed weight Full bodied tangy cases or 6x flavour. Smooth Address: 180g texture. Trevarrian Creamery Newquay TR84AH Brie / Name: Clément Jégo Lactalis N/A Somerset Cow Yes Somerset brie Yes Soft mould Camembert Lubborn creamery brie 230g wedges – 21 ripened cheese Tel: Somerset days from cutting developing Dairy EU number: +44 1737 783300 brie wedges creamy taste and GB SS203 135g-230g Whole brie – 55 slight mushroom Email: Somerset days from aroma Address: redhill-lml- whole brie manufacture, Lubborn creamery [email protected] wheel 1.1kg around 42 days Manor farm, Cricket – 2.35kg from dispatch St Thomas Camembert Chard 140g-220g Camembert – 52 TA20 4BZ days from manufacture, around 39 days from dispatch
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Brie Square / Name: Clément Jégo Lactalis n/a President Cow Yes Brie - 50 days Brie - Yes Square brie, ideal Camembert Clecy Lingot 50% for slicing. Tel: Brie 1.2 Kg. Camembert – 42 Creamy Dairy EU number: +44 1737 783300 days camembert – Mild and creamy FR 14 162 001 CE M&S No ripening Email: Creamy camembert Address: redhill-lml- camembert 23 Rue de Grand [email protected] Beron 14570 Clecy France
Brie- square Name: Nigel Sykes Eurilait n /a Whole Cow Yes 55 days whole Yes Cut slices will and sliced Val d’Ancenis Brique 900g develop Tel: and slices secondary mould Round Brie and Dairy EU number: 07779 140430 10g or 20g – growth at 10-12 Camembert FR 44.003.001 CE variable days. Email: pack wgts Address: Stabilised Brie Zone Industrielle de [email protected] Round Brie with a mild flavour l'Hermitage, 44150 and and creamy soft Ancenis, France Camembert texture. – variable weights. Brie / Name: Nigel Sykes Eurilait n/a 125g Cow and Yes 47-51 days from Yes Cow and goat Camembert Dangé camembert goat pack camembert Tel: and brie. available. Cow Address: 07779 140430 brie Dangé Saint- Romaine Email: 12 Rue de Saint Romain [email protected] 86220 Dangé France
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Brie/camembert Name: Nigel Sykes Eurilait n/a 250g Cow Yes 45 Yes Laita Camembert FROMAGERIE DU Tel: FDM >45% VAL DE SCORFF 07779 140430 (pasteurised ) Dairy EU number: Email: 56.179.001 CE [email protected] Address: 16 rue Camille Claudel - Belle Rive – 56620 PONT SCORFF France
Brie Name: Clément Jégo Lactalis N/A M&S French Cow Yes 25 days shelf life No Fully mature SNC Raival mature from cutting ripening French Tel: ripening brie brie with strong Dairy EU number: +44 1737 783300 200g traditional brie FR 55 442 001 CE (Whole flavour Email: wheel Address: redhill-lml- format may SNC Fromagerie [email protected] also be de Raival, available 11 Gr Grande Rue, depending 55260 Raival, on volume) France Brie/Camember Name: Sarah Jones Butlers n/a 60g buttons Cow Yes 35 days Yes Ripening brie – t - Button Mill® Wilson Fields Farm Farmhouse up to 180g solid centre when soft mould Tel: 01772 781500 Cheeses whole brie young then ripens ripened cheese Dairy EU number: from rind to GB PN001 Email: centre. sarah.jones@ Address: butlerscheeses.co.uk Wilson Fields Farm, Inglewhite, Preston PR3 2LH Comte Name: David Bryant Anthony PDO 6 x 200g Cow No 90 days No A firm cheese, Fromagerie Arnaud Rowcliffe fixed weight slightly elastic, Tel: 07827 960 179 or 3 Kg close and even- March 2021 Latest Version Date Doc Ref V21
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Dairy EU number: textured. FR 39 434 001 CE Email: davidbryant@ Smooth, but with or GBKT026 for cut rowcliffe.co.uk slightly fibrous/ and packed crystalline texture when broken Address: Avenue de la gare BP 60066 39800 POLIGNY France Cottage Cheese Name: Sally Whitelaw Grahams n/a 1kg and 2kg Cow Yes 63 days Yes Natural, low fat, Grahams the Family Dairy tubs fat free, Family Dairy (Milk Tel: 07827966574 pineapple, chive Products) and onion, Email: organic Dairy EU Number: Sally.whitelaw@grahamsf KC201 amilydairy.com
Address: Glenfield Industrial Estate Perth Road Cowdenbeath Scotland KY4 9HT
Dolcelatte Name: Clément Jégo Lactalis No Dolcelatte Cow Yes 36 days No Soft blue veined Corteolona cheese Tel: Dairy EU number: +44 1737 783300 IT 03 1 CE Email: Address: Redhill-lml- Via dei Caduti [email protected] 15/17 27014 Corteolona (PV) Italy
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Emmentaler Various AOP Charlotte Shanks Emmi AOP Portions Swiss raw No Portions 90 days No . Note – not all AOP dairies contracted (200g), cow’s milk Grated 50 days Emmental cheese to Emmi Tel: 07738 732957 grated (5kg Blocks 120 days carries PDO bags) , status. Where it Email: blocks (2.5 doesn’t, A list [email protected] – 3kg) sourcing does not om apply. Feta Name: Nigel Sykes Eurilait PDO 200g packs, Sheep / Yes Between 6 Yes Ideal for salads, Mevgal 1kg and 2kg Goat months and 12 quiches, wraps Tel: blocks, months and baguettes. Dairy EU number: 07779 140430 2.5kg cubes depending upon GR 18.2.115 EC in buckets, pack format Traditional Greek Email: 3kg crumble Feta with a robust Address: in vacuum and salty flavour. Koufalia, 57100 [email protected] or MAP. Thessaloniki, Greece Panos Manuelides Odysea As As above As above As above As above As above As above above Tel: M: +44 (0)7770 306971
Email [email protected] Feta Name: Panos Manuelides Odysea PDO 200g, 1Kg, Sheep / Yes 5-10 months Yes Salda,s Recipes, Roussas 2Kg, diced, goat depending on pies, quiche, Tel: M: +44 (0)7770 flakes or packaging format pizza Dairy EU Number: 306971 crumb in GR 35.67 EC 2Kg Email Address: [email protected] 1st km Almyrou- Paolo Cavaciuti Dalter PDO As above As above As above As above As above As above Kofon, 371 00 Almyros, Greece Tel: 07584 028889 (mob)
Email: [email protected]. uk
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Goats cheese Name: Nigel Sykes Eurilait n/a 1kg log but Goat Yes 55 days 1kg log. Yes Great for (Mould Soignon Eurial can be 21 days fresh cheeseboard or Ripened) Tel: sliced to sliced. 24 months sandwiches, ideal Dairy EU number: 07779 140430 100g or IQF. for home cooking. FR 79.276.001 CE 150g by IQF format ideal Produced from Email: Eurilait. Also for quiches, tarts frozen curd Address: supplied in and salads. made by sister Soignon BP69, [email protected] IQF format Eurial sites in 79402 Saint in a variety Light mould France, Maixent L'Ecole, of sizes for ripened coat with Belgium and France manufacture a mild, fresh and Spain. rs. citrusy flavour Frozen/ fresh making it a good goats curd sites: entry level Eurial La Chapelle, cheese for all France round usage. Eurial Capra, Belgium Fromandal, Spain Goats Cheese – Name: Sarah Jones Butlers n/a 150g Goat Yes Ravensoak: 35 Yes Ravensoak: Mould Ripened Wilson Fields Farm Cheeses wrapped days from Clean, fresh (Ravensoak Tel: 01772 781500 piece labelling creamy smooth and Kidderton Dairy EU Number: Kidderton Ash: 35 goats cheese with Ash) GB PN001 Email: days from white rind. labelling. Address: sarah.jones@ Kidderton Ash: Wilson Fields butlerscheeses.co.uk Distinctive ash Farm, Inglewhite, rounded log Preston PR3 2LH shaped cheese with fantastic clean taste and creamy texture.
Goats cheese- Name: Claire Langford AbergavenN n/a 125g logs Goat Yes Varies from 35 Yes Generally used soft Castle Meadows y Fine Extruded days to 120 days for pizza, pastry/ Park Tel: Foods discs and dependent on salads, soups, 01873 850001 pellets format. dressings and Dairy EU number: toppings. March 2021 Latest Version Date Doc Ref V21
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MM008 (Dairy), Spreadable GBTJ004 (Packing) Email: frozen and [email protected] chilled Address: k.com 5kg bags Castle Meadows micronized Park, Abergavenny, – frozen and Monmouthshire chilled NP7 7RZ Frozen 10kg block curd
Goats cheese Name: Clément Jégo Lactalis N/A M&S Goats Goat Yes M&S Goats Yes M&S Goats Lubborn creamery cheese cheese 100g 45 cheese 100g – Tel: 100g days shelf life Soft mould Dairy EU number: +44 1737 783300 from ripened goat in a GB SS203 Goat’s brie manufacturing small cylinder Email: square (around 32 days shape Address: redhill-lml- 1.1kg from dispatch) Lubborn creamery [email protected] Goat’s brie Manor farm, Cricket Goat’s brie square 1.1kg – St Thomas square 1.1kg 52 Soft mould Chard days shelf life ripened goat TA20 4BZ from square cheese manufacturing with distinctive (around 39 days goat curd taste from dispatch) Gorgonzola Name: Samantha Rawlings Bradbury’s PDO Range of Cow Yes 45 – 60 days No Also available in Arrigoni Battiista Cheese sizes 150g dependent on spoonable S.P.A Tel: + 44 (0) 1298 23180 to whole size version but only wheel 15 days life. Dairy EU number: IT 031531 Email: Two versions – samantha.rawlings@bradb dolce (soft and Address: uryscheese.co.uk matured for 50 Via Treviglio, 940 days) and 24040 Pagazzano piccante (matured (BG) for 80 days and Italy much stronger)
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Gorgonzola Name: Clément Jégo Lactalis DOP Gorgonzola Cow Yes 36 days No Soft blue veined Corteolona cheese Tel: Dairy EU number: +44 1737 783300 IT 03 1 CE Email: Address: Redhill-lml- Via dei Caduti [email protected] 15/17 27014 Corteolona (PV) Italy Grana Padano Name: Paolo Cavaciuti Dalter UK DOP 5g – 2.5kg Cow No 90 days No Casearia Monti Bags, tubs Grated, shaved, Trentini Tel: and trays fillet wedges, or 07584 028889 (mob) whole wheels. Dairy EU number: IT 42 16 CE Email:
Address: [email protected]. Casearia Monti uk Trentini, Zona Industriale,1 38005 Grigno Valsugana (TN) Grana Padano Name: Peter Tindal Castelli DOP 5g-2kg - Cow No 90 days No Whole wheels to Casearia Castelli individual be processed at Pavia Tel: 02086716622 sachet, Nuova Castelli 07785 326009 (mob) Plastic trays SpA, Pavia Dairy EU number: and blue IT 03 541 CE Email: bags peter.tindal@castelli- Address: uk.com Casearia Castelli, Strada Statale 596 dei Cairoli, 16 27020
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CARBONARA AL TICINO (PV) Italy
Gruyère AOP Various AOP Charlotte Shanks Emmi AOP Cow No Portions 90 days No Gruyere can no dairies contracted Portions Grated 50 days longer be made to Emmi Tel: 07738 732957 (200g), Blocks 120 days outside grated (5kg Switzerland and Email: bags) , called Gruyere. [email protected] blocks (2.5 om – 3kg) Gruyère AOP Name: David Bryant Anthony AOC 200g or 35 Cow No Wheel 120 days. No Soft, reasonably Fromagerie Rowcliffe Kg whole Pre-pack 40 days firm and crumbly Gruyere Tel: 07827 960 179 wheel cheese ivory in colour. Dairy No: Email: davidbryant@ CH2054 (whole rowcliffe.co.uk wheels) or GBKT026 processed
Address: Rue de l’industrie 1 CH – 1630 Bulle Switzerland Halloumi Name: Gavin Davis John and n/a 200g, 225g, Varying Yes 12 months from Yes Cheese for Papouis Pascalis 250g, 500g mixtures vacuum packing. grilling, kebabs, Tel: +44(0)2084520707 750g, of cow, salads, Pizza etc. Address: sheep and Seasoned with Athienou Industrial Email: goats milk mint Area gavin.davis@johnpasc PO Box 47513 co.uk 7610 Athienou- Larnaka Cyprus
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Halloumi Name: Connie Constantine Aegean n/a Mixed milk Varying Yes 12 months from Yes Cheese for Petrou Bros Dairy Tel: 07771880041 Heritage halloumi mixtures vacuum packing. grilling, kebabs, Products Ltd 200g, 250g of cow, salads, Pizza etc. Email: Ewes Milk sheep and Seasoned with Dairy No: [email protected] halloumi goat’s milk mint CY0022EK 200g, 250g Alex Bazdanis Halloumi Address: Tel: burgers Pandara Avenue 0247661 4600 200g 25, Email: Chilli 7100Arandippou alex.bazdanis@ halloumi PO Box 40260 aegeanheritage.co.uk 225g 6303 Larnaka Cyprus
Halloumi Name: Connie Constantine Aegean n/a 250/200g Varying Yes 1 year Yes Cheese for Lefkonitziatis Heritage vac pack mixtures grilling, kebabs, Tel: 07771880041 of cow, salads, Pizza etc. Dairy EU Number: Email: Mixed milk sheep and Seasoned with CY 0065 EK [email protected] halloumi goat’s milk mint 200g, 250g Address: Alex Bazdanis Ewes Milk 34, Andrea Tel: halloumi Kariolou Street, 0247661 4600 200g P.O. Box 54226, Email: Halloumi 3722 Limassol alex.bazdanis@ burgers Cyprus aegeanheritage.co.uk 200g
Manchego Arias Dairy Andy Collins Savencia PDO 3kg Sheep Yes 365 days Yes Best quality
Dairy EU number: Tel: M&S retail at 6 ES 15.00277/AB +44 (0) 1373 866 184 months maturity CE +44 (0) 7747 218 392 Clean nutty Address: Email: flavour Arias Dairy, andy.collins@savencia- Carretera Jaén, fd.co.uk
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Km8, 02006 2 maturities, 3 -6 Albacete, España months and 6-9 months Manchego Forlassa Clément Jégo Lactalis PDO Wheels: Sheep Yes Wheels:120-200 No 0.5Kg, days life Dairy EU number: Tel: 1 Kg, 3 Kg depending on ES 15.00108/AB +44 1737 783300 recipe and CE ripening time Email: Address: redhill-lml- Avienida Reyes [email protected] Catolicos, 135 02600 Villarrobledo, Albacete. Spain
Cutting and Packing site: Ctra. San Clemente, Km 3,5 02600 Villarrobledo, Albacete
Mascarpone Name: Harry Cowen BV Dairies n/a 2 or 5 Kilo Cow Yes 21 days Yes BV Dairies buckets 10 Tel: 01747 851855 kilo bags Dairy EU number: GB NO 006 Email: [email protected] Address: Wincombe Lane Shaftesbury Dorset SP7 8QD Mascarpone Name: Peter Tindal Castelli n/a 250g-2kg Cow Yes 60 days Yes Best Quality Lattebusche Tel: 02086716622 March 2021 Latest Version Date Doc Ref V21
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Dairy EU number: 07785 326009 (mob) Made only from IT 05/105 CE Italian Email: (Dolomites) milk. Address: peter.tindal@castelli- Delicate process. ITALY / uk.com Lattebusche Via Nazionale, 59 32020 BUSCHE DI CESIOMAGGIORE (BL) Mascarpone Name: Gennaro Chieppa Granarolo n/a 10kg bag Cow Yes 65 days Yes Excellent for Granarolo S.p.A. UK (for sauces, pizza (Usmate Velate Tel: factories); topping, desserts site) +44(0)7900741677 2kg tubs and cakes
Dairy EU number: Email: IT 03 144 CE Gennaro.Chieppa@ Granarolo.co.uk Address: Granarolo S.p.A. (Usmate Velate site) Via S. Giovanni Bosco 37/39 Usmate Velate Lombardia Italy 20865 Mascarpone Name: Newlat Peter Tindal Castelli n/a 250g pot, Cow Yes 40 days Yes Food S.p.A. 500g pot, Tel: 02086716622 10kg bag Dairy EU number: 07785 326009 (mob) IT 03 129 CE Email: Address: peter.tindal@castelli- uk.com
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S.S. 9 Via Emilia, Km 154,26900 – Lodi (LODI) Mascarpone Name: John Molloy Green n/a 2kg,10Kg Cow Yes 4 weeks Yes Good Quality Donegal Pastures (mascarpone) Full fat soft Tel: Traditionally cheese Dairy EU number: +353 7491 47193 8 weeks produced using EC1058 (soft cheeses) fresh cream Email: Address: [email protected] Green Pastures Donegal , Towns Park, Convoy , Co.Donegal.Ireland , F93P236 Mascarpone Name: Kate Barnes B V Dairy 2,5 Kg Cow Yes 21 days Yes B V Dairy buckets. 10 Full Fat soft Tel: 01747 851855 Kg bags cheese Dairy EU Number: UK NO 006 EC Email: [email protected] Address: Wincombe Lane Shaftsbury SP7 8QD
Mascarpone Name: Clément Jégo Lactalis 2 x 5 Kg Cow Yes 35 days Yes Creamy Certosa unripened cheese Full Fat soft Tel: with a delicate, cheese Dairy EU Number: +44 1737 783300 slight cooked milk IT 03 2 CE flavour Email: Address: redhill-lml- Egidio Galbani S.r.l [email protected] Piazza Stazione Certosa, 5/7 27010 Giussago PAVIA Italy March 2021 Latest Version Date Doc Ref V21
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(Buffalo) Name: Peter Tindal Castelli PDO 5, 10g 20g, Buffalo Yes 28 days No (PDO) Best Quality. Mozzarella Mandara 30g , 50g, Made from Italian Tel: 02086716622 100g to 1kg Yes (non- Buffalo milk. Dairy EU number: 07785 326009 (mob) PDO) Starter culture, IT 15 52 CE not acid ferment Email: Address: peter.tindal@castelli- Alival Mandara uk.com I.L.C. La Mediterranea S.p.A, Italy / SS Domitiana Km 23,500 - 81034 Mondragone Mozzarella Name: Kevin Walshe Arla n/a Mozzarella Cow Yes 77 days Yes Various uses e.g. Rodkaersbro available 4 x salads, Tel: +447813363880 2.3Kg sandwiches, Dairy EU number: rectangular pizzas, cooking. DK M206 EC Email: blocks. [email protected] Unique M&S Address: recipe. Århusvej 15 8840 Rødkærsbro Denmark Mozzarella- IQF Name: Mark Humphrey Futura n/a IQF Cow Yes 365 days Yes Can be used in pearls Europomella Foods mozzarella salads, on pizzas Tel: +44 (0) 7971 504 140 pearls etc. Can be Dairy EU number: added frozen or IT 12/009 CE Email: defrosted before mark.humphrey@futura- use. Address: foods.com Europomella spa Strada ASI 703013 Italy Mozzarella log Name: Peter Tindal Castelli n/a 400g – 2kg Cow Yes 45 days Yes Good quality Alival - Ponte Tel: 02086716622 Dairy EU number: 07785 326009 (mob) March 2021 Latest Version Date Doc Ref V21
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IT 09/012 CE Email: Address: peter.tindal@castelli- ITALY/Alival (Ponte uk.com Buggianese) Tuscany via Porrione, 118/122 - 51019 Mozzarella - Name: Peter Tindal Castelli n/a 7g, 20g, Cow Yes 30 days No Best Quality Soft Balls Alival - Fattorie del 50g, 125g Sole Tel: 02086716622 Made only from 07785 326009 (mob) Italian milk. STG Dairy EU number: process. Uses Alival – Fattorie del Email: starter not citric Sole IT 18 9 CE peter.tindal@castelli- acid uk.com Address: Italy / Via Delle Industrie, Zona Industriale San Gregorio - 89134 Reggio Calabria (RC) Mozzarella - Name: Marcus Ersfeld Müller n/a 15kg blocks Cow Yes 90 days Yes Suitable for Sachsenmilch slicing / grating Leppersdorf GmbH Tel: +49 3528 434 2705
Dairy EU number: Email: DE SN 016 EG Marcus.Ersfeld@Sachsen milch.de Address: An den Breiten, Leppersdorf, '01454, Germany Mozzarella - Name: Kevin Walshe Arla n/a 4 x 2.3Kg Cow Yes 91 days yes Suitable for Branderup Dairy Rectangular slicing / grating Tel: +447813363880 blocks Dairy EU Number: packed into DK M192 EC Email: one March 2021 Latest Version Date Doc Ref V21
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[email protected] Address: Engdraget 4, 6535 Tonder Denmark
Mozzarella - Name: Eileen Murphy Glanbia n/a 8Kg Cow Yes 60 days Yes Various uses e.g. Suitable for Glanbia Cheese, 10Kg 42 days salads, slicing / grating Magheralin sandwiches, Tel:+44 (0) 2892 614387 pizzas, cooking. Dairy EU number: UK (NI) NI 213M Email: EC eileenmurphy@glanbia cheese.co.uk Address: 35 Steps Rd, Magheralin, Craigavon Northern Ireland BT67 0QY Mozzarella - Name: Gina Pope Dairy n/a 2.5kgx4 Cow Yes 12 weeks Yes Suitable for Suitable for Dairy Partners Partners Rectangle grating/ slicing / grating (Cymru Wales) Ltd Tel: +447470 739795 (Cymru blocks Shredding/ Wales) Ltd dicing Dairy EU number: Email: UNITED KINGDOM FP 003 Gina.pope@ dairypartners.co.uk Address: The Creamery, Aberarad, Newcastle Emlyn, Carmarthenshire SA38 9DQ
Mozzarella Name: Gennaro Chieppa Granarolo n/a 10Kg blocks Cow Yes Depends on pack Yes Various uses e.g. suitable for Granarolo UK 4kg diced, format salads, slicing / grating, Tel: 2.5kg log, sandwiches, Mozzarella Dairy EU number: +44(0)7900741677 500g sliced pizzas, cooking. March 2021 Latest Version Date Doc Ref V21
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balls, IT 03 144 CE and 1.5g Mozzarella Email: shredded. Production pearls and Address: Mozzarella process involves Mozzarella IQF Granarolo S.p.A. Gennaro.Chieppa@ pearls 2g, development of (Usmate Velate Granarolo.co.uk 5g, 8.5g acidity so no site) Mozzarella added citric acid. Via S. Giovanni balls 125g, Bosco 37/39 20g Also do a smoked Usmate Velate Also IQF version. Lombardia Italy 20865 Mozzarella balls Name: Simon Clapp Brue Valley n/a 125g, 265g Cow Yes 22 days Yes Not RTE (for Brue Valley Farms Farms further heat Tel: treatment) Dairy EU Number: +44(0)1458 850260 GB MZ 013 Packed in 5 kilo Email: quantities. Firmer Address: [email protected] mozzarella balls West Town House capable of being Tuckers Lane sliced. More Glastonbury, BA6 flavor than 8RH blocks.
Mozzarella Name: Peter Tindal Castelli n/a Available Cow Yes 30 days Yes Balls Alival - Porcari 3g, 8g, 20g, Tel: 02086716622 30g, 50g, Dairy EU Number: 07785 326009 (mob) 100g balls IT 09/010 CE Email: Address: peter.tindal@castelli- Via Barsotto, 3 - uk.com 55016 Porcari (LU) Tuscany
Mozzarella Name: Peter Tindal Castelli n/a Balls of Cow Yes 30 days Yes Lactic acid Balls Trevisanalat varying mozzarella made Tel: 02086716622 sizes using Italian milk March 2021 Latest Version Date Doc Ref V21
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Dairy EU Number: 07785 326009 (mob) available in CEITP419Z 1kg bag Email: Address: peter.tindal@castelli- Via Roma, 111 E uk.com 109-31023, Resana (TV)
Ossau Iraty Name: Clément Jégo Lactalis PDO M&S Ossau Sheep Yes 60 days No PDO sheep SNC Pyrenefrom Iraty 180g Tel: semi soft Dairy EU number: +44 1737 783300 Ossau Iraty cheese with FR 64.314.100 CE ¼ wheels a nutty Email: 1.1kg Address: redhill-lml- Ossau Iraty flavour SNC Pyrenefrom [email protected] wheel 4.4kg developing Au Bourg, 64120 Ossau Iraty in mouth Larceveau-Arros- 1/8 wheel Cibits, France 530g Parmigiano Name: Peter Tindal Castelli PDO 5g – 2.5kg Cow No 90 days No Whole wheels Reggiano Casearia Tricolore Processing processed and Tel: 02086716622 must be at packed at Nuovo Dairy EU number: 07785 326009 (mob) an approved Castelli Reggio CE IT U7S0F Parmesan Emilia Email: processor Address: peter.tindal@castelli- Casearia Tricolore uk.com Creamery no 811 Via Gobellino, 23/1 42122 Reggio Nell’Emilia (RE) Italy Parmigiano Name: Paolo Cavaciuti Dalter UK PDO 10g – 5kg Cow No 120 – 180 days No 12 – 30 month Reggiano Colline di month maturity – Selvapiana e Tel: Processing good quality. Canossa 07584 028889 (mob) must be at an approved Suitable for Dairy EU number: Email: Parmigiano cooking when IT 08 803 CE used at low levels March 2021 Latest Version Date Doc Ref V21
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[email protected]. Reggiano or with other Address: uk processor cheeses Can be Canossa grated, filleted, Colline di shaved, cubed, Selvapiana e wedges, whole Canossa, ITALY / wheels and 42026- VIA sachets. SELVAPIANA 72 – CANOSSA (RE)
Pecorino Name: Peter Tindal PDO 5g – 23Kg Sheep No 90 days Vegetarian Grated, fillets, F.illi Pinna industria Castelli Pecorino and Non sachets, shaved, casearia spa Tel: 02086716622 Sardo Vegetarian fillets and whole 07785 326009 (mob) and veg wheels. Dairy EU Number: non- Processed and IT 08 039 CE Email: PDO packed at Nuova peter.tindal@castelli- Castelli Pavia Address: uk.com Via F.lli Chighine, 9 - 07047 Thiesi, (SS). Italy
Pecorino Name: Peter Tindal Castelli PDO 5g – 23 Kg Sheep No 75 days Vegetarian Whole wheels Cooperativa Pecorino and Non processed and Allevatori Ovini Tel: 02086716622 Sardo Vegetarian packed at Nuova Loc.”Perda Lada” 07785 326009 (mob) and Castelli Pavia Fenosu Romano 09170 ORISTANO Email: and veg Sardinia peter.tindal@castelli- non- Italty uk.com PDO
Quark Name: Sally Whitelaw Grahams n/a 2 and 10 Cow Yes 28 days Yes Grahams the Family Dairy kilos Family Dairy (Milk Tel: 07827966574 Products) Email: Dairy EU Number: Sally.whitelaw@grahamsf GB KC201 amilydairy.com
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Address: Glenfield Industrial Estate Perth Road Cowdenbeath Scotland KY4 9HT
Ricotta (Buffalo Name: Peter Tindal Castelli n/a 1.5Kg Buffalo Yes 30 days No Excellent Quality. milk) Mandara Made with Italian Tel: 02086716622 Buffalo milk Dairy EU number: 07785 326009 (mob) IT 15 52 CE Email: Address: peter.tindal@castelli- Alival Mandara uk.com I.L.C. La Mediterranea S.p.A, Italy / SS Domitiana Km 23,500 - 81034 Mondragone Ricotta Name: Peter Tindal Castelli n/a 250g – Cow Yes 35 days Yes Made only from (Cow’s milk) Lattebusche 1.5kg Italian Tel: 02086716622 (Dolomites) milk. Dairy EU number: 07785 326009 (mob) Delicate process IT 05/105 CE Email: Low fat version Address: peter.tindal@castelli- available ITALY / uk.com Lattebusche Via Nazionale, 59 32020 BUSCHE DI CESIOMAGGIORE (BL) Ricotta (Cow’s Name: Newlat Peter Tindal Castelli n/a 250g pot, Cow Yes 30 days Yes milk) Food S.p.A. 500g pot, Tel: 02086716622 10kg bag March 2021 Latest Version Date Doc Ref V21
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Dairy EU number: 07785 326009 (mob) IT 03 129 CE Email: Address: peter.tindal@castelli- S.S. 9 Via Emilia, uk.com Km 154,26900 – Lodi (LODI)
Ricotta Name: Gennaro Chieppa Granarolo n/a 10kg bag Cow Yes 30 days Yes Various uses e.g. (Cow’s milk) Granarolo S.p.A. (for pizza topping and (Usmate Velate Tel: factories); ready meals. IQF site) +44(0)7900741677 1.5kg tubs pellet version also available. Dairy EU number: Email: IT 03 144 CE Gennaro.Chieppa@ Granarolo.co.uk Address: Granarolo S.p.A. (Usmate Velate site) Via S. Giovanni Bosco 37/39 Velate Lombardia Italy 20865 Ricotta Name: Clément Jégo Lactalis n/a 2 x 5 Kg Cow Yes 35 days Yes Ricotta cheese (cow’s milk) Corteolona with fresh, clean Tel: dairy taste Dairy EU Number: +44 1737 783300 IT 03 1 CE Email: Address: redhill-lml- Egidio Galbani S.r.l [email protected] Via dei Caduti, 15/17 27014 Corteolona PAVIA Italy March 2021 Latest Version Date Doc Ref V21
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Ricotta (cow’s Name: Paolo Cavaciuti Dalter UK N/A 10kg bag Cow Yes 48 days Vegetarian Various uses e.g. milk) Caseificio Elda Ltd and non- pizza topping, Tel: vegetarian pasta and ready Dairy EU number: 07584 028889 (mob) meals. IT 05 107 CE Email: Address: [email protected]. Via Sivieri, 1, uk 37030 Vestenanova (VR) Italy Scamorza Name: Peter Tindal Castelli n/a 7g – 2kg Cow Yes 70 days Vegetarian Best Quality (semi-soft white Fattorie del Sole and non- cheese) Tel: 02086716622 vegetarian Smoked version Dairy EU number: 07785 326009 (mob) (natural beach IT 18 9 CE chips) available Email: Address: peter.tindal@castelli- Alival – Fattorie del uk.com Sole, Italy / Via Delle Industrie, Zona Industriale San Gregorio - 89134 Reggio Calabria (RC)
Soft Cheese Name: Kevin Walshe Arla n/a Various Cow Yes 133 days Yes Use in Holstebro sizes sandwiches / Tel: +447813363880 snacking. Dairy EU number: DK M198 EC Email: Various recipes [email protected] available Address: dependent on fat Holstebro, Hjermvej percentage 28 required. 7500 Holstebro Denmark
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Soft Cheese Name: Chris Edge Dairygold n/a Variety of Cow Yes 21-52 days Yes Cheesecakes, Dairygold Food Food- Leeds sizes from depending on Quiche, Fish Ingredients. Email: buckets to recipe Fillings etc. [email protected] pallecons Dairy EU number: [email protected] Liquid: 28 Days Liquid: an UK LD215 EC Liquid soft (4 days after alternative to Tel:01270 589136 cheese (10 opening) melting cheese in Address: Tel: kilo’s bags, the cooking 19 Astley Way, +44(0)113 287 7788 buckets and process. Swillington, Leeds. Mob: 07734472749 1,000 kg LS26 8XT IBC’s)
Soft Cheese Name: Harry Cowan B V Dairy n/a 10 kilo bags. Cow Yes 28 days Yes BV Dairy 2, 5, 10 and Email: 15 kilo Dairy EU Number: [email protected] buckets GB NO 006 01747 851855 Address: Wincombe Lane Shaftesbury SP7 8QD
Shropshire Blue Name: Stuart Richardson Long n/a Wedges, Cow Yes Crumb/crust mix– Yes Portions for Long Clawson Clawson Bagged 42 days (120 selection packs, Tel: 01664 821323 crumb/crust days RTC) crumb/crust ideal Dairy EU number: Mobile: 07860528836 mix Portions –35 days for GBME003 Whole – 70 days soups/quiches/sa Email uces/pies/flavouri Address: Stuart.richardson@clawso ng West End Long n.co.uk Clawson, Melton Mowbray, Leicestershire , LE14 4PJ Stilton Name: Stuart Richardson Long PDO Wedges, Cow Yes Yes 8-12 weeks Long Clawson Clawson Bagged maturity March 2021 Latest Version Date Doc Ref V21
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Tel: 01664 821323 crumb/crust Crumb/crust mix– Dairy EU number: Mobile: 07860528836 mix, 42 days (120 Crumb useful GBME003 Slices/burge days RTC) format for Email: r toppers Portions – 35 ingredient use. Address: Stuart.richardson@clawso days West End Long n.co.uk Whole stilton – 70 M&S retail Clawson, Melton days product is Mowbray, Slices – 60 days specially Leicestershire , selected. LE14 4PJ Stratford Blue Name: Sarah Jones Butlers n/a 150g portion Cow Yes Tray 30 days, Foil Yes Soft blue veined Wilson Fields Farm Farmhouse in tray, 35 days, Crumb cheese. A Tel: 01772 781500 Cheeses 2.5kg foil 28 days delicate creamy Dairy EU number: wrapped, blue flavour with GB PN001 Email: Crumb 5kg underlying sarah.jones@ tanginess. Good Address: butlerscheeses.co.uk in all recipe Wilson Fields applications Farm, Inglewhite, including Preston PR3 2LH sandwiches, pies, sauces etc Taleggio Name: Samantha Rawlings Bradbury’s PDO 2kg Cow Yes 35 – 60 days No Arrigoni Battista Cheese dependent on Washed rind S.P.A Tel: + 44 (0) 1298 23180 size cheese really good for cooking Dairy EU number: IT 031531 Email: samantha.rawlings@bradb Address: uryscheese.co.uk Via Traviglio, 940 24040 Pagazzano (BG) Italy
White Stilton Name: Stuart Richardson Long PDO Bagged Cow Yes Wholes – 42 days Yes Ideal base Long Clawson Clawson crumb cheese for further Tel: 01664 821323 Crumb – 28 days March 2021 Latest Version Date Doc Ref V21
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Dairy EU number: Mobile: 07860528836 Wholes processing as an ME003 ingredient Email Address: Stuart.richardson@clawso West End Long n.co.uk Clawson, Melton Mowbray, Leicestershire , LE14 4PJ
4.0 APPROVED CHEESE PROCESSORS
APPROVED CHEESE PROCESSORS
Name Contacts Approved for Dairygold Food Ingredients Contact: Chris Edge Grating, shredding, dicing, slicing of hard, natural and Crewe Gates Farm processed cheese Lancaster Fields Email: [email protected] Crewe Tel: 01270 589136 Cheshire
CW1 6FU Mob: 07734472749
F J Needs (Foods) Ltd Ornua Division Contact: Richard Thorpe or Monika Pyda Grating, shredding, dicing, slicing of hard, natural and Spinneyfields Farm processed cheese Worleston Tel: 01948 666060
Nantwich Mobile: 07769 696 907 (RT) 07837803483 (MP) Cheshire. CW5 6DN Email: [email protected]; [email protected]
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Ornua Ingredients UK, Contact: Richard Thorpe or Rachel McNeill Grating, shredding, dicing, slicing of hard, natural and Hazel Park, processed cheese Dymock Road, Tel: 01531 631300
Ledbury, Mobile: 07769 696 907 (RT) 07876 396021 (RMcN) Herefordshire, HR8 2JQ, Email: [email protected]; [email protected]
Bandon Vale Cheese Ltd Contact: Michael Cronin – Site Technical Manager Grating, Shredding, dicing and slicing of hard cheese Lauragh Industrial Estate, Bandon E-mail: [email protected] Co. Cork Tel: 00353 23 8843334 P72YW32
Rep. Of Ireland Mob Tel: 00353 86 8235066
Eurilait Ltd Contact: Nigel Sykes Cubing, slicing and cutting various formats of hard, semi- Leighton Lane Industrial Estate hard and soft cheese in gas flushed film and flow wrap. Evercreech Tel: 01749 838104
Somerset Mobile: 07779140430 BA4 6LQ Email: [email protected]
Nuova Castelli SpA Contact: Peter Tindal Approved for cutting, grating, shaving and packing of Via T Galimberti 4-6 Pecorino, Vegetarian Italian cheese and Parmigiano 42100 Reggio Emilia Tel: 0208 671 6622 Reggiano
Italy Email: [email protected]
Nuova Castelli – Pavia Contact: Peter Tindal Approved for cutting, grating, shaving and packing of Via S.s. 596 Dei Cairoli, 16 Parmigiano Reggiano and Grana Padano. 27020 Carbonara Al Ticino PV. Tel: 0208 671 6622 Italy Email: [email protected]
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Dalter Alimentari SpA Contact: Paolo Cavaciuti Approved for cutting and packing of Parmigiano Reggiano, Pecorino (Toscano, Romano, vegetarian), Grana Padano, Via Val d’Enza, 134 Tel: 07584 028889 vegetarian Italian hard cheese, Italian style hard cheese S.Ilaro d’Enza (RE)
Italy Email: [email protected]
Casearia Monti Trentini Contact: Paolo Cavaciuti Approved cutting and packing of Grana Padano PDO Zona Industriale,1 38005 Grigno Valsugana (TN) Italy Tel: 07584 028889
Email: [email protected]
5.0 GUIDANCE
Summary of good practice to control cheese food safety and integrity.
5.1 Cheese specifications signed off by producer and user, need to contain the following information: - Product Description. - Weight. - Name and address of production site (and processing site if required) - Product life. - Storage temperature required. - Source of ingredients used. - Nutrition data and source. - Allergens handled on sites. - Suitable for vegetarians. If so, any animal rennet used in other products and cross-contamination control. - Microbiological standards and testing frequency. - Certificate of analysis or conformance to be sent with each delivery? - Packing information. March 2021 Latest Version Date Doc Ref V21
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- Supply chain details and controls. - Agreed recipe, maturation and quality standards.
5.2 Cheese used as an ingredient must be labelled to include the following information: - Cheese name and maturity. - Name of production dairy and dairy health mark. - Processing site where relevant. - Date of Production. - Use- By or Best Before date.
Bespoke recipes such as Cornish Cove cheddar may not be labelled as such on the block of cheese due to the fact that they may be graded out when young and not sold as the named cheddar. Where this is the case, product should be well named on boxes and delivery paperwork.
5.3 Some expensive cheeses such as Parmigiano Reggiano , Grana Padano, Gruyère or speciality M&S own brand names cheddar could be substituted and this may not easily be picked up by the user, particularly when the noticeable rind of processed cheeses has been removed.
As well as robust supply chain controls, tests on the nutritional profile of the cheese as well as mass balance exercises may give more confidence in the product being the one claimed.
5.4 For microbiological testing guidance refer to the ‘Industry specific requirements for Cheese and Dairy’ COP
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6.0 APPENDIX
Decision tree to establish if cheese is in scope for A list sourcing
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