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. ATCP 81.01(15)(15) “Official logotype” means an identifying trademark or symbol, as prescribed in subch. VIII, which may be stamped, imprinted on, affixed to, or made a part of any label of cheese manufactured in this state to identify or distinguish it as being “100% Wisconsin cheese”. ATCP 81.01(16)(16) “Scale board” means a flat piece of wood or veneer placed in the cheese box or container to protect the cheese from damage. ATCP 81.01 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; r. (1), Register, January, 1996, No. 481, eff. 2-1-96; CR 01-057: cr. (10m), Register June 2002 No. 558, eff. 7-1-02; CR 05-044: cr. (13m) Register December 2005 No. 600, eff. 1-1-06. ATCP 81.02(1)(1) License required. No person may grade cheese without a license from the department under s. 97.175, Stats. ATCP 81.02(2)(2) License Application. Application for a biennial cheese grader license shall be made on a form provided by the department. The application shall be accompanied by the fee required under sub. (3). An application shall include all of the information required under this section for licensing purposes. ATCP 81.02(3)(3) License fee. A person applying for a license under sub. (1) shall pay a license fee of $75. ATCP 81.20ATCP 81.20 Wisconsin cheese; manufacturer’s label. All cheese manufactured in this state shall be labeled at the dairy plant or cheese factory with all of the items listed under subs. (1) to (5). The labeling shall remain on the cheese until the cheese is used in the manufacture or processing of another food, or until it is relabeled by a buyer who cuts and repackages the bulk unit into consumer size packages. A manufacturer may not use electronic code labeling as the sole means to display labeling required under this section, except when the cheese is under the manufacturer’s custody and control. If a manufacturer uses electronic code labeling, the manufacturer shall provide a scanner or other device that enables a department employee or agent to decode the information into a readable format at the place where the manufacturer keeps the cheese. ATCP 81.20(1)(1) Name of cheese. The name of the cheese variety or type of cheese. ATCP 81.20(2)(2) State identification. The word “WISCONSIN” or code number “55”, a numerical code which indicates that the cheese was manufactured at a dairy plant in this state. ATCP 81.20(3)(3) Dairy plant identification. The serial or individual identification number assigned by the department for the dairy plant at which the cheese was made. ATCP 81.20(4)(4) Date of manufacture. The month, date and year of manufacture for the cheese. The date of manufacture may be abbreviated using an alphanumeric or all numeric format. The abbreviation shall clearly identify the month, date and year, or a Julian calendar date consisting of a 2 digit designation for the year of manufacture followed by a 3 digit Julian date. ATCP 81.20(5)(5) Vat identification. The alpha or numerical designation of the vat which identifies a specific vat or chronological sequence of manufacture when more than one vat of cheese is manufactured in the same vat on the same day. ATCP 81.20 NoteNote: A manufacturer’s label will substantially comply with this subsection if it uses one of the following alternative formats for each label requirement under subs. (1) to (5):
ATCP 81.20 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; cr. (6), Register, January, 1996, No. 481, eff. 2-1-96; CR 99-151: am. (intro.) and (4) and r. (6), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.21ATCP 81.21 Labeling cheese from other states or foreign countries.
