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. 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.