ATCP 81.25 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; CR 99-151: cr. (1) (e), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.30(1)(1) Traditional styles. Cheese may be manufactured and sold in the traditional styles set forth in sub. (2). ATCP 81.30(2)(2) Standards. Each of the following cheese styles shall conform to the weight and size standards for that style as indicated in the following chart. ATCP 81.30 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; CR 99-151: am. (2) (chart), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.31ATCP 81.31 Cheese container requirements. ATCP 81.31(1)(1) Cheese hoops. Cheese hoops shall be of the correct size and shape, so that cheese which is molded in the hoop conforms to the weight and size standards specified under s. ATCP 81.30 (2). ATCP 81.31(2)(2) New cheese boxes. All cheese boxes or containers shall be securely nailed or bound together so that they are strong enough to carry the weight of the cheese the box or container is designed to carry. Cheese boxes and containers shall conform to all of the following requirements: ATCP 81.31(2)(a)(a) The dimensions of the box or container shall be adequate to enable easy entry and removal of the cheese while conforming the finished product to the weight and size standards of s. ATCP 81.30 (2). The container shall thoroughly envelop and protect the cheese. ATCP 81.31(2)(b)(b) All cheese boxes shall be clean and free of insects or other forms of contamination prior to sale or use. ATCP 81.31(2)(c)(c) Boxes manufactured from wood or veneer shall be constructed of commercially dry materials and contain not more than 18% moisture prior to sale or use as a receptacle for cheese. ATCP 81.31(2)(e)(e) The name and address of the manufacturer shall be plainly stamped, impressed or labeled in type at least 1/4 inch high on the body of all boxes or containers manufactured for use as a receptacle or container for cheese. ATCP 81.31(3)(a)(a) Before being reused as cheese containers, all previously used boxes shall be reconditioned as necessary, and shall be thoroughly cleaned. Reused boxes shall be free from adhering material, objectionable odors, mold, or other unsanitary conditions. ATCP 81.31(3)(b)(b) Used wood or veneer boxes shall meet the moisture requirements of new boxes under sub. (2) (c) at the time of reuse. ATCP 81.31(3)(c)(c) Before a cheese box is reused to contain cheese, all markings other than the designation of the original manufacturer shall be completely obliterated or removed from the box. ATCP 81.31(4)(4) Barrels. Barrels used for marketing or transporting barrel cheese shall be free of liquids or excess moisture, and shall be covered with full, removable covers which are securely jacketed and sealed. ATCP 81.31(5)(a)(a) The department may authorize the temporary experimental use of a new type of box or container which deviates from the requirements or standards under this section, to determine whether it is suitable for use in containing or shipping of cheese. If a new experimental container is found to be satisfactory, the department may authorize its continued or general use. Department approval may be withdrawn if an experimental box or container is found to be unsatisfactory. ATCP 81.31(5)(b)(b) If shipping materials or containers conform to standards adopted by the United States department of agriculture for the marketing and transporting of cheese, those materials or containers are also deemed to comply with this section. ATCP 81.31 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; am. (2) (e), Register, January, 1996, No. 481, eff. 2-1-96. ATCP 81.40ATCP 81.40 Wisconsin certified premium grade AA standards. Cheddar, granular and washed curd cheese labeled or sold as Wisconsin certified premium grade AA shall conform to the following standards: ATCP 81.40(1)(1) Flavor characteristics. The flavor of Wisconsin certified premium grade AA cheddar, granular and washed curd cheese shall be fine, highly pleasing and free from undesirable flavors and odors. The cheese may possess very slight feed flavors. Flavor standards are shown in the grade AA column of Table 1. The presence or absence of flavor characteristics in Table 1 shall be determined organoleptically by taste and smell. TABLE 1. CHEDDAR, GRANULAR AND WASHED CURD CHEESE
ATCP 81.40 NoteVS = very slight; S = slight; D = definite; P = pronounced; Blank = none
ATCP 81.40(2)(2) Body and texture characteristics. The body and texture of Wisconsin certified premium grade AA cheddar, granular and washed curd cheese shall be firm and solid, smooth, compact and close. The cheese may possess a few small mechanical openings to a very slight degree and shall appear translucent. The texture of granular cheese may be solid, compact and close, or alternatively, it may be medium open with numerous small mechanical openings distributed throughout the cheese. Body and texture standards are shown in the grade AA column of Table 2. TABLE 2. CHEDDAR, GRANULAR AND WASHED CURD CHEESE
ATCP 81.40 NoteVS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.40(3)(3) Color characteristics. Wisconsin certified premium grade AA cheddar, granular and washed curd cheese may be uncolored or colored to any degree recognized in the cheese industry. The color shall be uniform and not dull or faded. The cheese may possess numerous tiny white specks associated with aged cheese. Color standards are shown in the grade AA column of Table 3. TABLE 3. CHEDDAR, GRANULAR AND WASHED CURD CHEESE
ATCP 81.40 NoteVS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.40(4)(4) Finish and appearance characteristics. Wisconsin certified premium grade AA cheddar, granular and washed curd cheese shall have the following finish and appearance characteristics: ATCP 81.40(4)(a)(a) Bandaged and paraffin-dipped cheese. The rind shall be sound, firm and smooth, providing good protection to the cheese. The bandage shall be evenly placed on the ends of the cheese, shall be free from unnecessary overlapping and wrinkles, and shall not be burst or torn. The cheese surface shall have a good coating of paraffin or wax that adheres firmly to all surfaces of the cheese. A slight amount of mold may be present under the bandage and paraffin within reasonable limited tolerances for the degree of curing, with no indication that mold has entered the cheese. The exterior appearance of the cheese shall be free from high edges, huffing and lopsidedness. Finish and appearance standards are shown in the grade AA column of Table 4. TABLE 4. CHEDDAR, GRANULAR AND WASHED CURD CHEESE
ATCP 81.40 NoteVS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.40(4)(b)(b) Rindless. The wrapper or covering of rindless cheese graded as AA shall adequately and securely envelop the cheese, shall be unbroken, and shall fully protect the surface. The wrapper or covering may be slightly wrinkled. The cheese shall be free from huffing and lopsidedness. It may have very slight mold under the wrapper or covering in the medium cured and cured classifications, with no indication that mold has entered the cheese. Finish and appearance standards are shown in the grade AA column of Table 4 under par. (a). ATCP 81.40 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.41ATCP 81.41 Wisconsin grade A or Wisconsin state brand standards. Cheddar, granular and washed curd cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards: ATCP 81.41(1)(1) Flavor characteristics. The flavor of Wisconsin grade A and Wisconsin state brand cheddar, granular and washed curd cheese shall be pleasing and free from undesirable flavors and odors. The cheese may possess a feed, acid and bitter flavor with limited tolerances as the cheese ages. Flavor standards are shown in the grade A column of Table 1 under s. ATCP 81.40 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell. ATCP 81.41(2)(2) Body and texture characteristics. The body and texture of Wisconsin grade A and Wisconsin state brand cheddar, granular and washed curd cheese shall be reasonably solid, compact, and close. The cheese shall appear translucent and may have a few mechanical openings but the openings may not be large and connected to other openings. Body and texture standards are shown in the grade A column of Table 2 under s. ATCP 81.40 (2). ATCP 81.41(3)(3) Color characteristics. Wisconsin grade A and Wisconsin state brand cheddar, granular and washed curd cheese may be colored or uncolored. The color shall be uniform and not dull or faded. The cheese may possess numerous tiny white specks associated with aged cheese, and may also possess seaminess and waviness to a slight degree. Color standards are shown in the grade A column of Table 3 under s. ATCP 81.40 (3). ATCP 81.41(4)(4) Finish and appearance characteristics. Wisconsin grade A and Wisconsin state brand cheddar, granular and washed curd cheese shall have the following finish and appearance characteristics: ATCP 81.41(4)(a)(a) Bandaged and paraffin dipped cheese. The rind shall be sound, firm and smooth, and 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 have a good coating of paraffin or wax that adheres firmly to all surfaces of the cheese. Mold and other defects shall be within allowable tolerances for the grade according to the degree of curing, with no indication that mold has entered the cheese. The exterior shall be free from huffing, but may have slightly high edges and be slightly lopsided. Finish and appearance standards are shown in the grade A column of Table 4 under s. ATCP 81.40 (4) (a). ATCP 81.41(4)(b)(b) Rindless. The wrapper or covering of rindless cheese graded as Wisconsin grade A or Wisconsin state brand shall adequately and securely envelop the cheese, be unbroken and fully protect the surface, but may be slightly wrinkled. The cheese shall be free from huffing but may be slightly lopsided and may have very slight mold under the wrapper or covering in the medium cured and cured classifications, with no indication that mold has entered the cheese. Finish and appearance standards are shown in the grade A column of Table 4 under s. ATCP 81.40 (4) (a). ATCP 81.41 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.42ATCP 81.42 Wisconsin grade B standards. Cheddar, granular and washed curd cheese labeled or sold as Wisconsin grade B cheese shall conform to the following standards. ATCP 81.42(1)(1) Flavor characteristics. Wisconsin grade B cheddar, granular and washed curd cheese shall be characterized by a fairly pleasing cheese flavor. The cheese may also possess certain undesirable flavors to a limited degree based on the aged or cured condition of the cheese. Flavor standards are shown in the grade B column of Table 1 under s. ATCP 81.40 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell. ATCP 81.42(2)(2) Body and texture characteristics. The body and texture of Wisconsin grade B cheddar, granular and washed curd cheese may be loose and open, and may have numerous sweet holes, scattered yeast holes, and other scattered gas holes. The cheese may possess other body and texture characteristics to various degrees depending on the aged or cured status of the sample being graded. Body and texture standards are shown in the grade B column of Table 2 under s. ATCP 81.40 (2). ATCP 81.42(3)(3) Color characteristics. Wisconsin grade B cheddar, granular and washed curd cheese may be uncolored or colored. Color standards are shown in the grade B column of Table 3 under s. ATCP 81.40 (3). ATCP 81.42(4)(4) Finish and appearance characteristics. Wisconsin grade B cheddar, granular and washed curd cheese shall have the following finish and appearance characteristics: ATCP 81.42(4)(a)(a) Bandaged and paraffin dipped. The rind for Wisconsin grade B cheddar, granular and washed curd cheese shall be 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 may be rough and unattractive but shall possess a fairly good coating of paraffin or wax. The paraffin may be scaly or blistered. Mold and other various characteristics may be present to the permitted degree based on the aged or cured status of the cheese, but there shall be no indication that mold has entered the cheese. The exterior may be huffed, lopsided and have high edges. Finish and appearance standards are shown in the grade B column of Table 4 under s. ATCP 81.40 (4) (a). ATCP 81.42(4)(b)(b) Rindless. The covering or wrapper of rindless cheese graded as Wisconsin grade B shall be fairly neat, and shall adequately and securely envelop the cheese to protect the surface. The wrapper may not be broken but may be wrinkled. The cheese may be huffed and lopsided. The cheese may have slight mold under the wrapper or covering in the medium cured and cured classifications, but there shall be no indication that mold has entered the cheese. Finish and appearance standards are shown in the grade B column of Table 4 under s. ATCP 81.40 (4) (a). ATCP 81.42 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.50ATCP 81.50 Wisconsin certified premium grade AA standards. Colby and monterey (jack) cheese labeled or sold as Wisconsin certified premium grade AA shall conform to the following standards: ATCP 81.50(1)(1) Flavor characteristics. Wisconsin certified premium grade AA colby and monterey (jack) cheese may be lacking in flavor development, or may possess characteristic cheese flavors. The flavor shall be fine, highly pleasing and free from undesirable flavors and odors, except it may possess a very slight feed flavor. Flavor standards are shown in the grade AA column of Table 5. The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell. TABLE 5. COLBY AND MONTEREY (JACK) CHEESE
ATCP 81.50 NoteVS = very slight; S = slight; D = definite; P = pronounced; Blank = none detectable.
ATCP 81.50(2)(2) Body and texture characteristics. Wisconsin certified premium grade AA colby and monterey (jack) cheese shall be reasonably firm. The cheese may have evenly distributed small mechanical openings or a closed body. The cheese may not contain any sweet holes, yeast holes or other gas holes. The cheese may be definitely curdy or partially broken down if it is more than 3 weeks old. Body and texture standards are shown in the grade AA column of Table 6. TABLE 6. COLBY AND MONTEREY (JACK) CHEESE
ATCP 81.50 NoteVS = very slight; S = slight; D = definite; P =pronounced; Blank = condition not present.
ATCP 81.50(3)(a)(a) Wisconsin certified premium grade AA colby cheese may be uncolored or colored to any degree recognized within the cheese manufacturing industry. The color shall be uniform, bright and attractive. ATCP 81.50(3)(b)(b) Wisconsin certified premium grade AA monterey (jack) cheese may not be colored. ATCP 81.50(3)(c)(c) Color standards for Wisconsin certified premium grade AA colby and monterey (jack) cheese are shown in the grade AA column of Table 7. TABLE 7. COLBY AND MONTEREY (JACK) CHEESE
ATCP 81.50 NoteVS = very slight; S = slight; D = definite; P =pronounced; Blank = condition not present.
ATCP 81.50(4)(4) Finish and appearance characteristics. Wisconsin certified premium grade AA colby and monterey (jack) cheese shall have the following finish and appearance characteristics: ATCP 81.50(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 shall be evenly placed on the end and over the entire surface of the cheese, shall be free from unnecessary overlapping and wrinkles, and shall not be burst or torn. The cheese surface shall be smooth and bright and shall have a good coating of paraffin or wax that adheres firmly to the entire surface of the cheese. The cheese shall be free from mold under the bandage and paraffin. It shall also be free from high edges, huffing and lopsidedness, but may possess a soiled surface to a very slight degree. Finish and appearance standards are shown in the grade AA column of Table 8. TABLE 8. COLBY AND MONTEREY (JACK) CHEESE
ATCP 81.50 NoteVS = very slight; S = slight; D = definite; P = pronounced;Blank = condition not present.
ATCP 81.50(4)(b)(b) Rindless. The wrapper or covering of rindless cheese graded as grade AA shall be practically smooth. The wrapper or covering shall be properly sealed with adequate overlapping at the seams, or by a suitable alternative closure. The wrapper or covering shall be neat, and shall adequately and securely envelop the cheese, but may be slightly wrinkled. Allowance may be made for 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 huffed or lopsided. Finish and appearance standards are shown in the grade AA column of Table 8 under par. (a). ATCP 81.50 HistoryHistory: 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 81.51ATCP 81.51 Wisconsin grade A or Wisconsin state brand standards. Colby and monterey (jack) cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards: ATCP 81.51(1)(1) Flavor characteristics. Wisconsin grade A and Wisconsin state brand colby and monterey (jack) cheese may be lacking in flavor development or possess a slight characteristic cheese flavor which is pleasing and free from undesirable flavors and odors, except that the cheese may possess a very slight bitter flavor and slight acid or feed flavors. Flavor standards are shown in the grade A 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 81.51(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 HistoryHistory: 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 81.52ATCP 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:
