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. ATCP 81.01(12)(c)(c) “Bitter” means a distasteful flavor characteristic of quinine which is most frequently found in aged cheese varieties. ATCP 81.01(12)(d)(d) “Feed” means the presence of one or more feed flavors such as alfalfa, sweet clover, silage or similar feed, carried through from the milk used in the manufacture of the cheese into the finished product. ATCP 81.01(12)(e)(e) “Flat” means an insipid flavor or one which is practically devoid of any characteristic cheese flavor for the applicable variety. ATCP 81.01(12)(f)(f) “Fruity” means a sweet, fruit-like flavor resembling apples which generally increases in intensity as a cheese ages. ATCP 81.01(12)(g)(g) “Lacking in flavor development” means the cheese contains no undesirable flavor and very little, if any, characteristic cheese flavor development. ATCP 81.01(12)(h)(h) “Lipase” or “rancid” means a bitter or disagreeable taste or odor suggestive of butyric acid and derived from decomposed milk fat. ATCP 81.01(12)(i)(i) “Malty” means the presence of a distinctive harsh flavor suggestive of malt. ATCP 81.01(12)(j)(j) “Metallic” means a flavor trait suggestive of metal that imparts to the mouth a puckery sensation. ATCP 81.01(12)(k)(k) “Old milk” means a cheese flavor indicating a lack of freshness in the milk used in manufacturing the cheese. ATCP 81.01(12)(L)(L) “Onion” means the flavor which is characteristic of the taste and aroma suggested by its name and is present when cows producing milk used in the manufacture of cheese have eaten onions, garlic or leeks. ATCP 81.01(12)(n)(n) “Sulfide” means the presence of an objectionable flavor of hydrogen sulfide and is similar to the flavor of water having a high sulfur content. ATCP 81.01(12)(o)(o) “Utensil” means a flavor suggestive of improper or inadequate washing and sterilization of milking machines, utensils or dairy plant equipment. ATCP 81.01(12)(p)(p) “Weedy” means a taste characteristic due to the use of milk possessing an essence of common weeds, which is generally present when cows eat weedy hay or graze on weed-infested pastures. ATCP 81.01(12)(q)(q) “Whey-tainted” means a slight acidic flavor and odor characteristic of fermented whey caused by too slowly or incompletely expelling the whey from the curd. ATCP 81.01(12)(r)(r) “Yeasty” means a flavor indicating the presence of yeast fermentation in the manufacture of the cheese. ATCP 81.01(13)(13) “Grade attributes” for purposes of grading cheese under this chapter include the following degrees for a particular trait, which signify the relative absence or presence of the indicated trait: ATCP 81.01(13)(a)(a) “Definite” means the trait is not intense but is detectable in the cheese being graded. ATCP 81.01(13)(b)(b) “Pronounced” means the trait is sufficiently intense as to be easily identified in the cheese being graded. ATCP 81.01(13)(c)(c) “Slight” means the trait is detected only upon critical examination. ATCP 81.01(13)(d)(d) “Very slight” means the trait is detected only upon very critical examination. ATCP 81.01(14)(14) “Grader” means a person licensed by the department under s. 97.17, Stats., to grade cheese.