Chapter ATCP 81

ATCP 81.01(8)(a) (a) “Acid-cut” means a bleached or faded appearance which sometimes varies throughout the cheese but is present most often around mechanical openings.

ATCP 81.01(8)(b) (b) “Bleached surface” means that a faded color begins at the surface of the cheese and progresses inward.

ATCP 81.01(8)(c) (c) “Dull or faded” means that the color of the cheese lacks lustre or translucency.

ATCP 81.01(8)(d) (d) “ Mottled” means the presence of irregular shaped spots or blotches in which portions of the cheese are light colored and others are darker in color, or an unevenness of color due to mixing or combining the curd from 2 different vats.

ATCP 81.01(8)(e) (e) “Salt spots” means the presence of large light-colored spots or areas.

ATCP 81.01(8)(f) (f) “Seamy” means the presence of white thread-like lines that form if the pieces of curd are not properly joined together.

ATCP 81.01(8)(g) (g) “Tiny white specks” means that specks resembling grains of salt, and generally associated with aged cheese, are scattered throughout the cheese.

ATCP 81.01(8)(h) (h) “Unattractive” means an abnormal or unappetizing appearance.

ATCP 81.01(8)(i) (i) “Uncolored” means the absence of any artificial coloring.

ATCP 81.01(8)(j) (j) “Unnatural” means the presence of a deep orange or reddish color.

ATCP 81.01(8)(k) (k) “Wavy” means an unevenness of color which appears as layers or waves in the cheese.

ATCP 81.01(9) (9) “Department” means the state of Wisconsin department of agriculture, trade and consumer protection.

ATCP 81.01(10) (10) “Diameter” means the measurement of the diameter at the larger end of cylindrically shaped cheese.

ATCP 81.01(10m) (10m) “Eye and texture characteristics” includes the following traits, for purposes of Swiss cheese grading under this chapter:

ATCP 81.01(10m)(a) (a) “Afterset” means that there are small eyes caused by secondary fermentation.

ATCP 81.01(10m)(b) (b) “Blind” means that no eyes are formed.

ATCP 81.01(10m)(c) (c) “Cabbage” means that there are so many eyes in most of the cheese that the eyes crowd each other and leave only a paper-thin layer of cheese between eyes, causing the cheese to have a cabbage appearance and very irregular eyes.

ATCP 81.01(10m)(d) (d) “Checks” means that there are small, short cracks within the body of the cheese.

ATCP 81.01(10m)(e) (e) “Collapsed” means that eyes are improperly formed, so that they appear flattened or buckled rather than round or slightly oval.

ATCP 81.01(10m)(f) (f) “Dead” means that eyes have completely lost their glossy or velvety appearance.

ATCP 81.01(10m)(g) (g) “Dull” means that eyes have lost some of their bright shiny luster.

ATCP 81.01(10m)(h) (h) “Frog mouth” means that eyes are lenticular or spindle-shaped.

ATCP 81.01(10m)(i) (i) “Irregular” means that eyes are not properly formed as round or slightly oval openings, but are not accurately described by other terms under this subsection.

ATCP 81.01(10m)(j) (j) “Large eyed” means that a majority of eyes are more than 13/16 inch in diameter. “Large eyed” includes all the following:

ATCP 81.01(10m)(j)1. 1. “Slight large eyed” means that a majority of eyes are more than 13/16 inch but less than one inch in diameter.

ATCP 81.01(10m)(j)2. 2. “Definite large eyed” means that a majority of eyes are more than one inch in diameter.

ATCP 81.01(10m)(k) (k) “Nesty” means that, in localized areas, there are too many small eyes.

ATCP 81.01(10m)(L) (L) “One sided” means that eyes are reasonably developed on one side of the cheese and underdeveloped on the other.

ATCP 81.01(10m)(m) (m) “Overset” means that there are too many eyes.

ATCP 81.01(10m)(n) (n) “Picks” means that there are small irregular or ragged openings in the body of the cheese.

ATCP 81.01(10m)(o) (o) “Relatively uniform eye size” means that the majority of eyes are within the size range specified in s. ATCP 81.70 (3), and that the difference in diameter between the smallest and largest of that majority of eyes is not more than ¼ inch.

ATCP 81.01(10m)(p) (p) “Rough” means that eyes do not have smooth, even walls.

ATCP 81.01(10m)(q) (q) “Shell” means that eyes have wall surfaces that look like rough-shelled nuts.

ATCP 81.01(10m)(r) (r) “Small eyed” means that a majority of eyes are less than 3/8 inch in diameter. “Small eyed” includes all the following:

ATCP 81.01(10m)(r)1. 1. “Slight small eyed” means that a majority of eyes are less than 3/8 inch but more than 1/8 inch in diameter.

ATCP 81.01(10m)(r)2. 2. “Definite small eyed” means that a majority of eyes are less than 1/8 inch in diameter.

ATCP 81.01(10m)(s) (s) “Splits” means that the body of the cheese contains sizable cracks, usually in parallel layers and usually clean cut.

ATCP 81.01(10m)(t) (t) “Streuble” means that there are too many small eyes just under the surface of the cheese.

ATCP 81.01(10m)(u) (u) “Underset” means that there are too few eyes in the cheese.

ATCP 81.01(10m)(v) (v) “Uneven” means eyes are reasonably developed in some areas and underdeveloped in others.

ATCP 81.01(11) (11) “Finish and appearance characteristics” for purposes of grading cheese under this chapter include the following traits:

ATCP 81.01(11)(a) (a) “Bandage evenly placed” means that a cheese is uniformly wrapped in cheesecloth with approximately one inch overlapping of the edges.

ATCP 81.01(11)(b) (b) “Burst or torn bandage” means a severance or other snag or break in the cheese cloth wrap used in the manufacture of certain cheese styles, usually occurring at the side seam.

ATCP 81.01(11)(c) (c) “Checked rind” or “curd openings” means the presence of numerous small cracks or breaks in the rind, sometimes following the outline of curd particles.

ATCP 81.01(11)(d) (d) “Cracks in the rind” means the presence of openings or breaks in the cheese rind.

ATCP 81.01(11)(e) (e) “Defective coating” means any of the following conditions in the wax or paraffin coating:

ATCP 81.01(11)(e)1. 1. Brittle coating of paraffin that breaks and peels off in the form of scales or flakes.

ATCP 81.01(11)(e)2. 2. Flat or raised blisters or bubbles under the surface of the paraffin.

ATCP 81.01(11)(e)3. 3. Checked paraffin, including cracks, breaks or hairline checks in the paraffin coating on the cheese.

ATCP 81.01(11)(f) (f) “Firm, sound rind” means that the external surface of the cheese is firm and thick consistent with the size of the cheese; is not easily dented or damaged; is dry, smooth and closely knit to protect the interior quality from external defects; and is externally free from checks, cracks, breaks or soft spots.

ATCP 81.01(11)(g) (g) “High edge” means the cheese has, on its follower side, a rim or ridge which is raised in varying degrees or, in extreme cases, bent over.

ATCP 81.01(11)(h) (h) “Huffed” means that a cheese is swollen because of gas fermentation and has become rounded oval in shape rather than flat.

ATCP 81.01(11)(i) (i) “Irregular bandaging” means an overlapping, wrinkled and loose fitting bandage caused when the cheesecloth wrap is improperly placed in the cheese hoop, resulting in too much bandage on one end and an insufficient amount on the opposite end.

ATCP 81.01(11)(j) (j) “Lopsided” means the cheese style is asymmetrical or higher on one side than on the other side.

ATCP 81.01(11)(k) (k) “Mold under bandage and paraffin” means that spots or areas of mold have formed under the paraffin, or that mold has penetrated from the surface to the interior and continued to develop.

ATCP 81.01(11)(L) (L) “Mold under wrapper or covering” means that spots or areas of mold have formed under the wrapper or on the cheese.

ATCP 81.01(11)(m) (m) “Rind” means a hard coating caused by desiccation of the surface of the cheese.

ATCP 81.01(11)(n) (n) “Rind rot” means the presence of soft spots on the rind which have become discolored and have decayed or decomposed.

ATCP 81.01(11)(o) (o) “Rough surface” means the exterior of the cheese lacks smoothness.

ATCP 81.01(11)(p) (p) “Smooth, bright surface” means a clean, glossy exterior cheese surface.

ATCP 81.01(11)(q) (q) “ Smooth surface” means a cheese surface which is not rough or uneven.

ATCP 81.01(11)(r) (r) “Soft spots” means areas on the exterior of the cheese which are soft to the touch and are also usually faded and moist.

ATCP 81.01(11)(s) (s) “Soiled surface” means a cheese surface containing milkstone, rust spots or other discoloration.

ATCP 81.01(11)(t) (t) “Sour rind” means a fermented rind condition which is usually confined to the faces of the cheese.

ATCP 81.01(11)(u) (u) “Surface mold” means mold occurring on the paraffin or exterior surface of the cheese.

ATCP 81.01(11)(v) (v) “Wax or paraffin” means a uniform coating of wax or paraffin that adheres firmly to the surface of the cheese, which may either be thin or thick, but which has no indication of cracking, breaking or loosening.

ATCP 81.01(11)(w) (w) “Weak rind” means that the exterior of a cheese is thin and possesses little or no resistance to pressure.

ATCP 81.01(11)(x) (x) “Wet rind” means that moisture adheres to the surface of the rind. It may or may not soften the rind or cause discoloration.

ATCP 81.01(11)(y) (y) “ Wrapper or covering” means a plastic film or foil wrap which completely covers and seals the surface of a cheese, and which adheres sufficiently to prevent or protect against the growth of mold.

ATCP 81.01(12) (12) “Flavor characteristics” for purposes of grading cheese under this chapter include the following traits:

ATCP 81.01(12)(a) (a) “Acid” means the cheese is sharp and puckery to the taste or has a taste which is characteristic of lactic acid.

ATCP 81.01(12)(b) (b) “Barny” means a flavor trait characteristic of the odor of a milking barn, stable or cow yard.

ATCP 81.01(12)(c) (c) “Bitter” means a distasteful flavor characteristic of quinine which is most frequently found in aged cheese varieties.

ATCP 81.01(12)(d) (d) “Feed” means the presence of one or more feed flavors such as alfalfa, sweet clover, silage or similar feed, carried through from the milk used in the manufacture of the cheese into the finished product.

ATCP 81.01(12)(e) (e) “Flat” means an insipid flavor or one which is practically devoid of any characteristic cheese flavor for the applicable variety.

ATCP 81.01(12)(f) (f) “Fruity” means a sweet, fruit-like flavor resembling apples which generally increases in intensity as a cheese ages.

ATCP 81.01(12)(g) (g) “Lacking in flavor development” means the cheese contains no undesirable flavor and very little, if any, characteristic cheese flavor development.

ATCP 81.01(12)(h) (h) “Lipase” or “rancid” means a bitter or disagreeable taste or odor suggestive of butyric acid and derived from decomposed milk fat.

ATCP 81.01(12)(i) (i) “Malty” means the presence of a distinctive harsh flavor suggestive of malt.

ATCP 81.01(12)(j) (j) “Metallic” means a flavor trait suggestive of metal that imparts to the mouth a puckery sensation.

ATCP 81.01(12)(k) (k) “Old milk” means a cheese flavor indicating a lack of freshness in the milk used in manufacturing the cheese.

ATCP 81.01(12)(L) (L) “Onion” means the flavor which is characteristic of the taste and aroma suggested by its name and is present when cows producing milk used in the manufacture of cheese have eaten onions, garlic or leeks.

ATCP 81.01(12)(m) (m) “Sour” means a pungent acidic flavor resembling vinegar.

ATCP 81.01(12)(n) (n) “Sulfide” means the presence of an objectionable flavor of hydrogen sulfide and is similar to the flavor of water having a high sulfur content.

ATCP 81.01(12)(o) (o) “Utensil” means a flavor suggestive of improper or inadequate washing and sterilization of milking machines, utensils or dairy plant equipment.

ATCP 81.01(12)(p) (p) “Weedy” means a taste characteristic due to the use of milk possessing an essence of common weeds, which is generally present when cows eat weedy hay or graze on weed-infested pastures.

ATCP 81.01(12)(q) (q) “Whey-tainted” means a slight acidic flavor and odor characteristic of fermented whey caused by too slowly or incompletely expelling the whey from the curd.

ATCP 81.01(12)(r) (r) “Yeasty” means a flavor indicating the presence of yeast fermentation in the manufacture of the cheese.

ATCP 81.01(13) (13) “Grade attributes” for purposes of grading cheese under this chapter include the following degrees for a particular trait, which signify the relative absence or presence of the indicated trait: