Register August 2016 No. 728
Chapter ATCP 81
CHEESE GRADING, PACKAGING AND LABELING
Subchapter I —Definitions and General Provisions
ATCP 81.02 Cheese grader license.
Subchapter II —Grading and Marking Requirements; General
ATCP 81.20 Wisconsin cheese; manufacturer's label.
ATCP 81.21 Labeling cheese from other states or foreign countries.
ATCP 81.215 Age labeling of cheese.
ATCP 81.22 Cheese grades and grade labels.
ATCP 81.23 Cheese grading.
ATCP 81.24 Cheese grade labeling of retail packages.
ATCP 81.25 Recordkeeping.
Subchapter III —Cheese Styles, Boxes and Hoops
ATCP 81.30 Cheese styles.
ATCP 81.31 Cheese container requirements.
Subchapter IV — Cheddar, Granular and Washed Curd Cheese; Grade Standards
ATCP 81.40 Wisconsin certified premium grade AA standards.
ATCP 81.41 Wisconsin grade A or Wisconsin state brand standards.
ATCP 81.42 Wisconsin grade B standards.
Subchapter V —Colby and Monterey (Jack) Cheese; Grade Standards
ATCP 81.50 Wisconsin certified premium grade AA standards.
ATCP 81.51 Wisconsin grade A or Wisconsin state brand standards.
ATCP 81.52 Wisconsin grade B standards.
Subchapter VI — Brick and Muenster Cheese; Grade Standards
ATCP 81.60 Wisconsin certified premium grade AA standards.
ATCP 81.61 Wisconsin grade A or Wisconsin state brand standards.
ATCP 81.62 Wisconsin grade B standards.
Subchapter VII —Swiss or Emmentaler Cheese; Grade Standards
ATCP 81.70 Wisconsin grade A or Wisconsin state brand standards.
ATCP 81.71 Wisconsin grade B standards.
ATCP 81.72 Wisconsin grade C standards.
ATCP 81.73 Wisconsin grade D standards.
Subchapter VIII — Wisconsin Cheese Logotype
ATCP 81.80 Official logotype design and use.
ATCP 81.82 Official logotype use.
Subchapter IX - Baby Swiss Cheese; Standard of Identity and Labeling
ATCP 81.91 Baby Swiss cheese; product description and preparation.
ATCP 81.93 Nomenclature and label declaration.
Ch. ATCP 81 Note
Note: Chapter Ag 81 as it existed on June 30, 1978 was repealed and a new chapter Ag 81 was created effective July 1, 1978. Chapters Ag 81 to 84 as they existed on April, 30, 1993 were repealed and a new chapter ATCP 81 was created effective May 1, 1993.
ATCP 81.01
ATCP 81.01 Definitions. As used in this chapter:
ATCP 81.01(2)
(2) “Body and texture characteristics" for purposes of grading cheese under this chapter include the following traits:
ATCP 81.01(2)(a)
(a) “Broken down" means the condition of the cheese has changed from a firm, smooth or coarse, curdy or rubbery condition to a waxy condition similar to that of cold butter, or to a mealy or pasty condition.
ATCP 81.01(2)(b)
(b) “Coarse" means a cheese is rough, dry and sandy to the touch.
ATCP 81.01(2)(c)
(c) “Corky" means a cheese texture that is hard, tough and overly firm and is characterized by failure of the cheese to readily break down when rubbed between the thumb and fingers.
ATCP 81.01(2)(d)
(d) “Crumbly" means that cheese is loosely knit and tends to fall apart when rubbed between the thumb and fingers.
ATCP 81.01(2)(e)
(e) “Curdy" means a cheese is smooth but firm, and when worked between the fingers, is rubbery and not waxy.
ATCP 81.01(2)(f)
(f) “Firm" means the body of the cheese feels solid and is not soft or weak.
ATCP 81.01(2)(g)
(g) “Gassy" means that cheese contains gas holes of various sizes which may be scattered or unevenly distributed throughout the cheese.
ATCP 81.01(2)(h)
(h) “Mealy" means cheese has a short body texture, does not mold well, and looks and feels like corn meal when rubbed between the thumb and fingers.
ATCP 81.01(2)(i)
(i) “Open" means that irregularly shaped mechanical openings, caused by workmanship and not gas fermentation, are present.
ATCP 81.01(2)(j)
(j) “Pasty" means that cheese has a weak body, and that it becomes sticky and smeary when rubbed between the thumb and fingers.
ATCP 81.01(2)(k)
(k) “Pinny" means the presence of numerous and very small gas holes in a cheese.
