This document contains information about the origin, type, skin, producer, shelf life and sizes of several cheeses. The cheeses are from France, Italy and England and include soft, pressed and hard varieties. They are produced by Gatchuurt and have shelf lives ranging from 1 to more than 6 weeks when stored at 4 degrees Celsius. Sizes vary from round pieces weighing 250 grams to blocks weighing 2.5 kilograms.

1. Origine: France
Type: Soft cheese
Skin: Fleurie (white ferments)
Produced : Gatchuurt
Shelflife: 4 weeks @ +4 C
Sizes: 22 cm round piece -1kg
¼ piece +/- 250 gr
Origine: France
Type: Soft cheese
Skin: Fleurie (white ferments)
Produced : Gatchuurt
Shelflife: 4 weeks @ +4 C
Sizes: round piece +/- 250 gr

2. Origine: France
Type: Soft cheese
Skin: Fleurie (white ferments)
Produced : Gatchuurt
Shelflife: 4 weeks @ +4 C
Sizes: 22 cm round piece +/-1,5 kg
¼ piece +/- 250 gr
Origine: France
Type: Pressed cheese
Skin: washed
Produced : Gatchuurt
Shelflife: > 4 weeks @ +4 C
Sizes: 22 cm round piece +/-1,5 kg
¼ piece +/- 300 gr
Slices

3. Origine: Italy
Type: Soft cheese
Skin: washed
Produced : Gatchuurt
Shelflife: 2 weeks @ +4 C
Sizes: ball piece +/- 350 gr
Origine: France
Type: pressed cheese
Skin: washed
Produced : Gatchuurt
Shelflife: 1 week @ +4 C
Sizes: piece +/- 350 gr

4. Origine: France
Type: Hard pressed cheese
Skin: Fleurie (colored ferments)
Produced : Gatchuurt
Shelflife: 6 + weeks @ +4 C
Sizes: 22 cm round piece +/-2,5 kg
Origine: France
Type: Pressed hard cheese
Skin: Fleurie (colored ferments)
Produced : Gatchuurt
Shelflife: + 6 weeks @ +4 C
Sizes: 22 cm round piece +/-2,5 kg
Piece +/- 350 gr

5. Origine: England
Type: Hard pressed cheese
Skin: washed
Produced : Gatchuurt
Shelflife: 6+ weeks @ +4 C
Sizes: bloc pieces / slices