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)(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)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.