ATCP 81.51(2)
(2) Body and texture characteristics. Wisconsin grade A and Wisconsin state brand colby and monterey (jack) cheese shall be reasonably firm. The cheese may have evenly distributed mechanical openings or a closed body. When present, mechanical openings may not be large or connected to other openings. The cheese shall be free from sweet holes, yeast holes, or other gas holes. The cheese shall be definitely curdy or partially broken down if it is more than 3 weeks old. Body and texture standards are shown in the grade A column of Table 6 under
s. ATCP 81.50 (2).
ATCP 81.51(3)
(3) Color characteristics. Wisconsin grade A or Wisconsin state brand colby or monterey (jack) cheese shall have a fairly uniform, bright attractive appearance. Colby cheese may either be colored or uncolored but the coloration shall be uniform with very slight waviness permitted. Color standards are shown in the grade A column of Table 7 under
s. ATCP 81.50 (3).
ATCP 81.51(4)
(4) Finish and appearance characteristics. Wisconsin grade A and Wisconsin state brand colby and monterey (jack) cheese shall have the following finish and appearance characteristics:
ATCP 81.51(4)(a)
(a) Bandaged and paraffin dipped. The rind shall be sound, firm, and smooth, and shall provide good protection to the cheese. The bandage may be slightly uneven, overlapped or wrinkled but shall not be burst or torn. The surface shall be practically smooth and bright and shall have a good coating of paraffin or wax that adheres firmly to all surfaces of the cheese. The cheese shall be free from mold under the bandage. Finish and appearance standards are shown in the grade A column of Table 8 under
s. ATCP 81.50 (4) (a).
ATCP 81.51(4)(b)
(b) Rindless. The wrapper or covering shall be practically smooth. The wrapper or covering shall be properly sealed with adequate overlapping at the seams, or by a suitable alternative type of closure. The wrapper or covering shall be neat and shall adequately and securely envelop the cheese. The wrapper or covering shall fully protect the surface of the cheese. The wrapper or covering may be slightly wrinkled, but may not detract from the initial quality of the cheese. The cheese shall be free from mold under the wrapper or covering, and shall not be huffed. The cheese may be slightly lopsided. Finish and appearance standards are shown in the grade A column of Table 8 under
s. ATCP 81.50 (4) (a).
ATCP 81.51 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93; emerg. am. (2), eff. 8-8-98; am. (2),
Register, May, 1999, No. 521, eff. 6-1-99.
ATCP 81.52
ATCP 81.52 Wisconsin grade B standards. Colby and monterey (jack) cheese labeled or sold as Wisconsin grade B shall conform to the following standards.
ATCP 81.52(1)
(1) Flavor characteristics. Wisconsin grade B colby and monterey (jack) cheese shall possess a fairly pleasing characteristic cheese flavor. Flavor standards are shown in the grade B column of Table 5 under
s. ATCP 81.50 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.52(2)
(2) Body and texture characteristics. Wisconsin grade B colby and monterey (jack) cheese may be loosely knit and open. The cheese may have mechanical openings or a closed body. There may be a limited amount of sweet holes, scattered yeast holes and other scattered gas holes, but pinny gas holes are not permitted. Body and texture standards are shown in the grade B column of Table 6 under
s. ATCP 81.50 (2).
ATCP 81.52(3)
(3) Color characteristics. Wisconsin grade B colby and monterey (jack) cheese may possess to a slight degree each of the color characteristics shown in the grade B column of Table 7 under
s. ATCP 81.50 (3). Rindless cheese varieties may also have a slight bleached surface.
ATCP 81.52(4)
(4) Finish and appearance characteristics. Wisconsin grade B colby and monterey (jack) cheese shall have the following finish and appearance characteristics:
ATCP 81.52(4)(a)
(a) Bandaged and paraffin dipped. The rind of grade B cheese shall be reasonably sound. It may be slightly weak but shall be free from soft spots, rind rot, cracks and openings of any kind. The bandage may be uneven and wrinkled, but shall not be burst or torn. The surface of the cheese may be rough and unattractive, but shall be entirely coated with paraffin or wax. The paraffin may be scaly or blistered, with a very slight mold under the bandage or paraffin. There shall be no indication that mold has entered the cheese. Finish and appearance standards are shown in the grade B column of Table 8 under
s. ATCP 81.50 (4) (a).
ATCP 81.52(4)(b)
(b) Rindless. The wrapper or covering of grade B cheese shall be unbroken but the wrapper or covering may be definitely wrinkled. The wrapper or covering shall securely envelop the cheese. Finish and appearance standards are shown in the grade B column of Table 8 under
s. ATCP 81.50 (4) (a).
ATCP 81.52 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93; emerg. am. (2), eff. 8-8-98;
am. (2),
Register, May, 1999, No. 521, eff. 6-1-99.
ATCP 81.60
ATCP 81.60 Wisconsin certified premium grade AA standards. Brick and muenster cheese labeled or sold as Wisconsin certified premium grade AA shall conform to the following standards:
ATCP 81.60(1)
(1) Flavor characteristics. Wisconsin certified premium grade AA brick and muenster cheese shall be fine, highly pleasing and free from undesirable flavors and odors, except that the cheese may have a very slight feed flavor. Flavor standards are shown in the grade AA column of Table 9. The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.60 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = none detectable.
ATCP 81.60(2)
(2) Body and texture characteristics. Wisconsin certified premium grade AA brick and muenster cheese shall have good body and texture. The cheese may be close or have even distribution of mechanical openings and shall be slightly translucent. The cheese shall also be free from sweet holes, pin holes and other gas holes. The texture may be slightly curdy or partially broken down depending on the age of the cheese. The cheese shall have a uniform distribution of salt. Body and texture standards are shown in the grade AA column of Table 10.
ATCP 81.60 Note
VS = very slight; S = slight; D = definite;P = pronounced; Blank = condition not present.
ATCP 81.60(3)
(3) Color characteristics. Wisconsin certified premium grade AA brick and muenster cheese may be either uncolored or colored to any degree recognized within the cheese manufacturing industry. The color shall be uniform, bright and attractive. Color standards are shown in the grade AA column of Table 11.
ATCP 81.60 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.60(4)
(4) Finish and appearance characteristics. Wisconsin certified premium grade AA brick and muenster cheese shall be well-shaped and uniform in size with a smooth and well closed surface. The wrapper or covering shall be practically smooth and properly sealed with adequate overlapping to securely envelop the cheese, or shall be sealed by an alternative and satisfactory type of closure. Allowance shall be made for slight wrinkles caused by crimping or sealing when vacuum packaging is used. The cheese shall be free from mold under the wrapper or covering and shall not be misshaped or huffed. Finish and appearance standards are shown in the grade AA column of Table 12.
ATCP 81.60 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.60 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.61
ATCP 81.61 Wisconsin grade A or Wisconsin state brand standards. Brick or muenster cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards:
ATCP 81.61(1)
(1) Flavor characteristics. Wisconsin grade A and Wisconsin state brand brick and muenster cheese shall be pleasing and free from undesirable flavors and odors. The cheese may be lacking in flavor development or may have progressive characteristic cheese flavors. The cheese may have a very slight flat flavor and a very slight feed flavor. Flavor standards are shown in the grade A column of Table 9 under
s. ATCP 81.60 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.61(2)
(2) Body and texture characteristics. Wisconsin grade A or Wisconsin state brand brick and muenster cheese shall have a good body. The texture may be close or have even distribution of mechanical openings and very slight sweet holes but shall be free from other gas holes. The body shall be slightly translucent. The texture may be definitely curdy or partially broken down, depending on the age of the cheese. The cheese shall have a uniform distribution of salt. Body and texture standards are shown in the grade A column of Table 10 under
s. ATCP 81.60 (2).
ATCP 81.61(3)
(3) Color characteristics. Wisconsin grade A and Wisconsin state brand brick and muenster cheese may be either uncolored or colored to any degree recognized within the cheese manufacturing industry, but the coloration which is added shall be uniform and not dull or faded. Color standards are shown in the grade A column of Table 11 under
s. ATCP 81.60 (3).
ATCP 81.61(4)
(4) Finish and appearance characteristics. Wisconsin grade A and Wisconsin state brand brick and muenster cheese shall be well-shaped, uniform in size and free of soiled surfaces, check or mold. The surfaces shall be well closed. The wrapper or covering shall be practically smooth. The wrapper or covering shall be properly sealed with adequate overlapping to securely envelop the cheese, or shall be sealed by an alternative and satisfactory type of closure. Allowance shall be made for wrinkles caused by crimping or sealing when vacuum packaging is used. The cheese shall not be misshaped or huffed. Finish and appearance standards are shown in the grade A column of Table 12 under
s. ATCP 81.60 (4).
ATCP 81.61 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.62
ATCP 81.62 Wisconsin grade B standards. Brick or muenster cheese labeled or sold as Wisconsin grade B cheese shall conform to the following standards:
ATCP 81.62(1)
(1) Flavor characteristics. Wisconsin grade B brick and muenster cheese shall possess a fairly pleasing characteristic cheese flavor. The cheese may also possess various undesirable flavors to a slight or very slight degree. Cured brick cheese may develop a surface microorganism that contributes to flavor development as the cheese ages. Flavor standards are shown in the grade B column of Table 9 under
s. ATCP 81.60 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.62(2)
(2) Body and texture characteristics. Wisconsin grade B brick and muenster cheese may be curdy to a definite degree. The graded cheese shall have a fairly uniform distribution of salt. Body and texture standards are shown in the grade B column of Table 10 under
s. ATCP 81.60 (2).
ATCP 81.62(3)
(3) Color characteristics. Wisconsin grade B brick and muenster cheese may have a slight degree of uneven coloration. Muenster cheese may have orange artificially colored surfaces that enhance the traditional appearance of the cheese. Color standards are shown in the grade B column of Table 11 under
s. ATCP 81.60 (3).
ATCP 81.62(4)
(4) Finish and appearance characteristics. Wisconsin grade B brick and muenster cheese may be slightly less uniform in size and shape and possess slight surface defects, but shall be clean and free from checks or mold. The wrapper or covering may be slightly uneven, but shall adequately and securely envelop the cheese. Allowance shall be made for wrinkles caused by crimping or sealing when vacuum packaging is used. Cured brick cheese may have an overlap of parchment, foil, or other satisfactory packaging material that securely envelops and protects the cheese. Uncured brick cheese and colored or uncolored brick or muenster cheese may be packaged in a vacuum type package or other satisfactory packaging material that securely envelops and protects the cheese. Finish and appearance standards are shown in the grade B column of Table 12 under
s. ATCP 81.60 (4).
ATCP 81.62 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.70
ATCP 81.70 Wisconsin grade A or Wisconsin state brand standards. Swiss or emmentaler cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards:
ATCP 81.70(1)
(1) Flavor characteristics. Wisconsin grade A or Wisconsin state brand Swiss cheese or emmentaler cheese shall have a pleasing and desirable characteristic Swiss cheese flavor consistent with the age of the cheese. The cheese shall be free from undesirable flavors. Flavor standards are shown in the grade A column of Table 13. The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.70 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = nondetectable.
ATCP 81.70(2)
(2) Body characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall be uniform, firm, and smooth. Body standards are shown in the grade A column of Table 14.
ATCP 81.70 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.70(3)
(3) Eye and texture characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall be properly set and possess well developed, round or slightly oval eyes. The eyes shall be relatively uniform in size and uniformly distributed. The majority of the eyes shall be
3/
8 to
13/
16 inch in diameter. The cheese may have very slight dull, rough and shell eye characteristics. The texture of the cheese may contain very slight checks, picks, and streuble. Eye and texture standards are shown in the grade A column of Table 15.
ATCP 81.70 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not
present.
ATCP 81.70(4)
(4) Finish and appearance characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall have the following finish and appearance characteristics:
ATCP 81.70(4)(a)
(a) Swiss cheese containing a rind. The rind shall be sound, firm and smooth and shall provide good protection to the cheese. The surface of the cheese may contain a very slight amount of mold, but no mold shall have penetrated the interior of the cheese. Finish and appearance standards are shown in the grade A column of Table 16.
ATCP 81.70 Note
VS = very slight; S = slight; D = definite; P = pronounced;Blank = condition not present.
ATCP 81.70(4)(b)
(b) Rindless Swiss cheese. A rindless block of grade A Swiss cheese shall be reasonably uniform in size and well shaped. The wrapper or covering shall adequately and securely envelop the cheese. The wrapper or covering may be slightly wrinkled, but shall be neat, unbroken and fully protect the surface of the cheese. The surface of the cheese may contain a very slight amount of mold, but no mold shall have penetrated the interior of the cheese. Finish and appearance standards are shown in the grade A column of Table 16 under
par. (a).
ATCP 81.70(5)
(5) Color characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall have a natural, attractive and uniform color. Color standards are shown in the grade A column of Table 17.
ATCP 81.70 Note
VS = very slight; S = slight; D = definite; P = pronounced;Blank = condition not present.
ATCP 81.70 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93; am. Tables 13 to 17,
Register, January, 1996, No. 481, eff. 2-1-96;
CR 99-151: am. (4) (b),
Register July 2001, No. 547 eff. 8-1-01;
CR 01-057: am. (3) and Table 15,
Register June 2002 No. 558, eff. 7-1-02.
ATCP 81.71
ATCP 81.71 Wisconsin grade B standards. Swiss or emmentaler cheese labeled or sold as Wisconsin grade B shall conform to the following standards:
ATCP 81.71(1)
(1) Flavor characteristics. Wisconsin grade B Swiss or emmentaler cheese shall have a pleasing and desirable characteristic Swiss cheese flavor consistent with the age of the cheese. The cheese may contain a very slight acid, bitter, metallic and utensil flavor. The cheese may contain a slight feed and flat flavor. Flavor standards are shown in the grade B column of Table 13 under
s. ATCP 81.70 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.71(2)
(2) Body characteristics. Wisconsin grade B Swiss or emmentaler cheese shall be uniform, firm and smooth, but may have a slight weak body. Body standards are shown in the grade B column of Table 14 under
s. ATCP 81.70 (2).
ATCP 81.71(3)
(3) Eye and texture characteristics. Wisconsin grade B Swiss or emmentaler cheese shall have well-developed, round or slightly oval shaped eyes. The majority of the eyes shall be
3/
8 to
13/
16 inch in diameter. The cheese may also have various undesirable eye and texture characteristics to a very slight or slight degree for the applicable trait. Eye and texture standards are shown in the grade B column of Table 15 under
s. ATCP 81.70 (3).
ATCP 81.71(4)
(4) Finish and appearance characteristics. Wisconsin grade B Swiss or emmentaler cheese shall have the following finish and appearance characteristics.
ATCP 81.71(4)(a)
(a) Swiss cheese containing a rind. The rind shall be sound, firm, and smooth, and shall provide good protection to the cheese. The cheese shall have no mold penetrating its interior. The cheese may contain various undesirable finish and appearance characteristics to a slight degree for the applicable trait. Finish and appearance standards are shown in the grade B column of Table 16 under
s. ATCP 81.70 (4) (a).
ATCP 81.71(4)(b)
(b) Rindless Swiss cheese. The wrapper or covering for a rindless block of Swiss cheese shall adequately and securely envelop the cheese. The wrapper or covering may be slightly wrinkled, but it shall be neat and unbroken and shall fully protect the surface of the cheese. The surface of the cheese may contain a slight amount of mold but no mold shall penetrate the interior of the cheese. The cheese may contain various undesirable finish and appearance characteristics to a slight degree for the applicable trait. Finish and appearance standards are shown in the grade B column of Table 16 under
s. ATCP 81.70 (4) (a).
ATCP 81.71(5)
(5) Color characteristics. Wisconsin grade B Swiss or emmentaler cheese may have a slight bleached surface. Color standards are shown in the grade B column of Table 17 under
s. ATCP 81.70 (5).
ATCP 81.71 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93;
CR 99-151: am. (4) (b),
Register July 2001, No. 547 eff. 8-1-01;
CR 01-057: am. (3),
Register June 2002 No. 558, eff. 7-1-02.
ATCP 81.72
ATCP 81.72 Wisconsin grade C standards. Swiss cheese labeled or sold as Wisconsin grade C shall conform to the following standards:
ATCP 81.72(1)
(1) Flavor characteristics. Wisconsin grade C Swiss or emmentaler cheese shall have a characteristic Swiss cheese flavor consistent with age of the cheese. The cheese may contain various disrating flavor characteristics to a slight or definite degree for the applicable flavor. Flavor standards are shown in the grade C column of Table 13 under
s. ATCP 81.70 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.72(2)
(2) Body characteristics. Wisconsin grade C Swiss or emmentaler cheese shall have a uniform body. The cheese may contain various disrating body characteristics to a slight or definite degree for the applicable trait. Body standards are shown in the grade C column of Table 14 under
s. ATCP 81.70 (2).
ATCP 81.72(3)
(3) Eye and texture characteristics. Wisconsin grade C Swiss or emmentaler cheese may contain various disrating eye and texture characteristics to a slight or definite degree for the applicable trait. Eye and texture standards are shown in the grade C column of Table 15 under
s. ATCP 81.70 (3).
ATCP 81.72(4)
(4) Finish and appearance characteristics. Wisconsin grade C Swiss or emmentaler cheese shall have the following finish and appearance characteristics.
ATCP 81.72(4)(a)
(a) Swiss cheese containing a rind. The rind shall be sound and shall provide good protection to the cheese. The cheese shall have no mold penetrating its interior. The cheese may contain various disrating finish and appearance characteristics to a slight or definite degree for the applicable trait. Finish and appearance standards are shown in the grade C column of Table 16 under
s. ATCP 81.70 (4) (a).
ATCP 81.72(4)(b)
(b) Rindless Swiss cheese. The wrapper or covering of rindless Swiss cheese shall adequately and securely envelop the cheese. The wrapper or covering may be wrinkled, but shall be unbroken and fully protect the surface of the cheese. The surface of the cheese may contain definite mold but no mold shall penetrate the interior of the cheese. The cheese may contain various disrating finish and appearance characteristics to a very slight, slight or definite degree for the applicable trait. Finish and appearance standards are shown in the grade C column of Table 16 under
s. ATCP 81.70 (4) (a).
ATCP 81.72(5)
(5) Color characteristics. Wisconsin grade C Swiss or emmentaler cheese may have various disrating color characteristics to a slight or definite degree for the applicable trait. Color standards are shown in the grade C column of Table 17 under
s. ATCP 81.70 (5).
ATCP 81.72 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.73
ATCP 81.73 Wisconsin grade D standards. Any damaged Swiss or emmentaler cheese which is marketable for use as human food except for the damage, and cheese which does not meet the requirements of any of the higher grades under this subchapter shall qualify for the Wisconsin grade D classification.
ATCP 81.73 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.80
ATCP 81.80 Official logotype design and use. ATCP 81.80(1)(1) The official logotype shall consist of a miniature outline map of the boundaries of Wisconsin, with the words “WISCONSIN CHEESE" appearing across the upper two-thirds of the map in large bold faced type or lettering larger than any other words or figures in the logotype, and extending partially beyond the outside boundaries of the outline map. The figures “100%", in fine-line type or lettering no more than half the height of the words “WISCONSIN CHEESE", shall be centered in the intervening space between the words “WISCONSIN CHEESE" and the top of the map. In the lower half of the map there shall appear the words “made in", to be followed immediately below with the word “WISCONSIN", in bold faced type or lettering approximately one-half the size of the words “WISCONSIN CHEESE". The words “made in" shall be in bold faced, lower case type or lettering. The factory or other identification number assigned to persons authorized to use the logotype shall be centered in the intervening space between the word “WISCONSIN" and the bottom line of the map, in type or lettering approximately one-half the size of the word “WISCONSIN". All type or lettering shall be easily readable and so spaced and designed as to present a symmetrical appearance within the logotype, as illustrated in the official model set forth below: -
See PDF for diagram 
ATCP 81.80(2)
(2) The official logotype shall be proportionate in size to the size of any package or container label or labeling on which it is to be used.
ATCP 81.80(3)
(3) The official logotype may be affixed to and used only on cheese manufactured in this state entirely from milk produced under and meeting sanitary and quality standards equal to or greater than those established under s.
97.24, Stats., or rules adopted thereunder for the production and distribution of milk, and which otherwise conforms to all applicable standards and requirements of
ch. 97, Stats., relating to the manufacturing, labeling and sale of cheese.
ATCP 81.80 History
History: Cr.
Register, May, 1977, No. 257, eff. 6-1-77; renum. from Ag 88.02,
Register, April, 1993, No. 448, eff. 5-1-93; correction in (3) made under s.
13.92 (4) (b) 7., Stats.,
Register June 2015 No. 714.
