Codeliste: SurfaceOfCheeseAtEndOfRipeningCode
| Name | Vorgänger ID | Definition | Type | Eingeschränkt für DE | M-Nummern |
|---|---|---|---|---|---|
| SurfaceOfCheeseAtEndOfRipeningCode | GDSN | Keine Angabe | M140 |
Codes
| Action Code | Codewert | Beschreibung | Definition | Grafik | Quelle | Zusatzinformation 1 | Zusatzinformation 2 | Zusatzinformation 3 | SET | Letzte Änderung | |||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| NCHN | NO_RIND | Keine Rindenbildung während der Käseherstellung | No outside shell of cheese has formed during the cheese making process | 23.05.2025 | relevant | relevant | relevant | ||||||
| NCHN | RIND | Rindenbildung während der Käseherstellung | Outside shell of cheese that forms during the cheese making process | 23.05.2025 | relevant | relevant | relevant | ||||||
| NCHN | SOFT_RIPENED_MOULD_RIND | Soft-ripened Mould Rind (e.g. Brie, Camembert) | Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mould. The mould may be a velvety bloom of penicillium candida or P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavours of these aged cheeses. Brie and Camembert, the most famous of these cheeses. | 23.05.2025 | relevant | relevant | relevant |