ATCP 160.19(3)(b)(b) The performance of the llama or alpaca. Performance may be judged in any of the following performance classes: ATCP 160.19 HistoryHistory: Cr. Register, November, 1990, No. 419, eff. 12-1-90; r. and recr., Register, July, 1995, No. 475, eff. 8-1-95; CR 11-037: am. (title), r. and recr. (3), r. (4), (5), renum. (6) to be (4) and am. Register April 2012 No. 676, eff. 5-1-12; CR 21-093: am. (intro.), (3) (a) Register September 2022 No. 801, eff. 10-1-22. ATCP 160.20(1)(a)(a) Butter classes. Entry classes for butter are limited to the following categories. Each exhibit shall consist of either prints or a tub in accordance with sub. (2) (a). ATCP 160.20(1)(a)5.5. Assistant buttermaker class. A special class may be established for assistant buttermakers only in which exhibits are comprised of entries in subds. 1 to 4m. ATCP 160.20(1)(b)1.1. Aged cheddar cheese; any size or style. Aged cheddar cheese shall be older than 10 months at the time of the fair. ATCP 160.20(1)(b)2.2. Semi-aged cheddar cheese; any size or style. Semi-aged cheddar cheese shall be older than 4 months and not more than 10 months old at the time of the fair. ATCP 160.20(1)(b)3.3. Fresh cheddar cheese; any size or style. Fresh cheddar cheese shall be not less than one month nor more than 4 months old at the time of the fair. ATCP 160.20(1)(b)10.10. Italian cheese, grana types, such as Romano, Parmesan, Asiago and similar types. ATCP 160.20(1)(b)11.11. Bleu and Gorgonzola cheese. Each exhibit in this category may consist of not more than 3 cheeses. The total weight of cheese comprising the exhibit may be less than 10 pounds.