ATCP 81.60 NoteVS = 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. TABLE 12. BRICK AND MUENSTER CHEESE
ATCP 81.60 NoteVS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.60 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.61ATCP 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 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.62ATCP 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 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.70ATCP 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. TABLE 13. SWISS (EMMENTALER) CHEESE
ATCP 81.70 NoteVS = 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. TABLE 14. SWISS (EMMENTALER) CHEESE
ATCP 81.70 NoteVS = 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. TABLE 15. SWISS (EMMENTALER) CHEESE
ATCP 81.70 NoteVS = 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. TABLE 16. SWISS (EMMENTALER) CHEESE
TABLE 16. SWISS (EMMENTALER) CHEESE - Continued
ATCP 81.70 NoteVS = 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. TABLE 17. SWISS (EMMENTALER) CHEESE
ATCP 81.70 NoteVS = very slight; S = slight; D = definite; P = pronounced;Blank = condition not present.
ATCP 81.70 HistoryHistory: 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 81.71ATCP 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 81.72ATCP 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 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.73ATCP 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 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.80ATCP 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: 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 HistoryHistory: 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. ATCP 81.81(1)(1) No person shall use or affix the official logotype on any cheese, or its wrapper or container, without first registering with the department and obtaining a permit authorizing its use in connection with the manufacture, labeling and sale of Wisconsin cheese. Applications for registration shall include the business name and address of the manufacturer or labeler and such other information concerning use of the logotype as required by the department. Persons authorized to use the official logotype shall be issued an identification number for use in the logotype. In the case of a manufacturer, the number shall be the same as the factory number previously assigned. The number assigned shall be centered directly below the word “WISCONSIN” in the bottom portion of the map as specified under s. ATCP 81.80. ATCP 81.81(2)(2) Permits shall be issued without the payment of any fee and be valid for a period of 2 years after date of issuance, and may be renewed for like periods upon expiration thereof and qualification of the applicant. The department shall grant or deny a permit application within 20 business days after the application is filed with the department, provided that the application is accompanied by all requisite information and documentation. Permits may be denied, suspended or revoked if the logotype is used contrary to requirements of this chapter or the permit holder uses or aids or abets the use of the logotype on cheese not manufactured in this state. Registrants shall at all times keep the department informed of any changes in plant operations affecting use of the logotype. ATCP 81.81(3)(a)(a) The official logotype may be affixed to and used on cheese manufactured in this state meeting the grade standards of “WISCONSIN CERTIFIED PREMIUM GRADE AA,” “WISCONSIN GRADE A” or “WISCONSIN STATE BRAND” if the cheese is one for which grade standards have been adopted under this chapter. The official logotype may also be used on cheese, manufactured in this state, which is given a score of 92 or better under par. (b) if the cheese is one for which no grade standards have been adopted by the department. The official logotype may not be used on any cheese other than cheese identified under this paragraph. Cheese shall be graded by graders licensed under s. 97.17, Stats. ATCP 81.81(3)(b)(b) Cheese for which no separate grade standards have been adopted by the department shall be scored on basis of a 100 point scale in accordance with weighted values as specified herein for each of the separate factors to be considered in determining the quality of the cheese. Points shall be deducted according to the degree to which defects are found in the quality factors affecting the cheese. Cheese shall be scored on basis of the following weighted point value factors:
Flavor 40 points
Body & Texture 35 points
Color 10 points
Makeup & Appearance 10 points
Salt 5 points ATCP 81.81(3)(c)(c) Testing techniques and standards used in grading cheese for which standards have been adopted by the department shall be used in scoring cheese for which no grade standards have been adopted. ATCP 81.81(3)(d)(d) Cheese on which the logotype is to be used shall be 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 conforms to all applicable standards and requirements of ch. 97, Stats., relating to the manufacturing, labeling and sale of cheese. ATCP 81.81 HistoryHistory: Cr. Register, May, 1977, No. 257, eff. 6-1-77; am. (3), Register April, 1978, No. 268, eff. 5-1-78; am. (3) (a) and (d), Register, November, 1979, No. 287, eff. 12-1-79; am. (2), Register, December, 1985, No. 360, eff. 1-1-86; renum. from Ag 88.03 and am. (1) and (3) (a), Register, April, 1993, No. 448, eff. 5-1-93; am. (3) (a), Register, January, 1996, No. 481, eff. 2-1-96; correction in (3) (d) made under s. 13.92 (4) (b) 7., Stats., Register June 2015 No. 714. ATCP 81.82(1)(a)(a) Rind cheese shall be plainly marked at the factory with the official logotype stamped or imprinted on the surface of the rind, or a label attached thereto, and also on the outer surface of the box or carton containing the cheese, or any label attached to such box or carton. ATCP 81.82(1)(b)(b) Rindless cheese shall be plainly marked at the factory with the official logotype stamped or imprinted on the inner wrap or sleeve, and also on the outer surface of the box or carton containing the cheese, or any label affixed or attached to such box or carton. ATCP 81.82(2)(2) Packaged cheese. Cheese cut, packaged or wrapped and offered for sale at wholesale or retail shall be plainly marked with the official logotype stamped or imprinted on the wrapper of the cheese or a label affixed or attached thereto. ATCP 81.82 HistoryHistory: Cr. Register, May, 1977, No. 257, eff. 6-1-77; renum. from Ag 88.04, Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.83ATCP 81.83 Records. All persons registered and authorized to use the official logotype shall keep records of all cheese on which the official logotype is used, to include the source, quantity and type of cheese on which it is used, the place where such cheese is cut, packaged and labeled, and points to which cheese bearing the logotype is shipped for ultimate sale or distribution. Permit holders furnishing logotype labels to out-of-state buyers shall keep records of the quantity of labels included with each bulk shipment. Records shall be kept for a period of one year and be made available for department inspection. ATCP 81.83 HistoryHistory: Cr. Register, May, 1977, No. 257, eff. 6-1-77; renum. from Ag 88.05, Register, April, 1993, No. 448, eff. 5-1-93. ATCP 81.91ATCP 81.91 Baby Swiss cheese; product description and preparation. ATCP 81.91(1)(1) Description. Baby Swiss cheese is the food prepared by the process under sub. (2) or by any other process which produces a finished cheese having the same physical and chemical properties as that produced under sub. (2). Baby Swiss cheese has round, well-formed holes or eyes developed throughout the cheese. The minimum milkfat content of baby Swiss cheese is 45% by weight of the solids. The maximum moisture content is 43% by weight, as determined by a method that complies with s. ATCP 65.86. Baby Swiss cheese shall be held at the point of manufacture for 60 days prior to distribution, or be made from pasteurized milk. If pasteurized milk is used, the phenol equivalent value of 0.25 grams of baby Swiss cheese shall not exceed 3 micrograms. ATCP 81.91(2)(2) Preparation. To prepare baby Swiss cheese, the dairy ingredients specified in s. ATCP 81.92 (1) (a) shall be brought to a temperature of 90° F. Bacterial cultures or enzymes specified in s. ATCP 81.92 (1) (b) shall be added to the dairy ingredients, in order to subject them to the action of lactic acid and propionic acid. One or more of the clotting enzymes specified in s. ATCP 81.92 (1) (c) shall be added to the dairy ingredients, in order to coagulate or set the dairy ingredients into a semisolid mass. The semisolid mass shall be cut into curd particles by a one-quarter inch curd knife. The whey shall be drained from the semi-solid curds. Water shall be added to the curds, and the temperature shall be raised to 106° F as the curds and water are stirred. The temperature of 106° F shall be maintained and the stirring shall continue until the curds become firm. The curds shall be transferred to hoops or forms and pressed until the desired shape and firmness are attained. The cheese shall then be salted by immersing it in a saturated salt solution for 2 to 72 hours, depending on the desired degree of saltiness. ATCP 81.91 HistoryHistory: Cr. Register, January, 1996, No. 481, eff. 2-1-96; CR 14-073: am. (1) Register August 2016 No. 728, eff. 9-1-16. ATCP 81.92(1)(1) The following ingredients shall be used in the manufacture of baby Swiss cheese: ATCP 81.92(1)(a)(a) Dairy ingredients consisting of milk, skim milk, nonfat milk, or cream, used alone or in combination, provided that the final cheese product meets the fat and moisture requirements set forth under s. ATCP 81.91 (1).
