ATCP 81.31(2)(b) (b) All cheese boxes shall be clean and free of insects or other forms of contamination prior to sale or use.

ATCP 81.31(2)(c) (c) Boxes manufactured from wood or veneer shall be constructed of commercially dry materials and contain not more than 18% moisture prior to sale or use as a receptacle for cheese.

ATCP 81.31(2)(d) (d) Scale boards may not contain in excess of 18% moisture.

ATCP 81.31(2)(e) (e) The name and address of the manufacturer shall be plainly stamped, impressed or labeled in type at least 1/4 inch high on the body of all boxes or containers manufactured for use as a receptacle or container for cheese.

ATCP 81.31(3) (3) Used cheese boxes.

ATCP 81.31(3)(a) (a) Before being reused as cheese containers, all previously used boxes shall be reconditioned as necessary, and shall be thoroughly cleaned. Reused boxes shall be free from adhering material, objectionable odors, mold, or other unsanitary conditions.

ATCP 81.31(3)(b) (b) Used wood or veneer boxes shall meet the moisture requirements of new boxes under sub. (2) (c) at the time of reuse.

ATCP 81.31(3)(c) (c) Before a cheese box is reused to contain cheese, all markings other than the designation of the original manufacturer shall be completely obliterated or removed from the box.

ATCP 81.31(4) (4) Barrels. Barrels used for marketing or transporting barrel cheese shall be free of liquids or excess moisture, and shall be covered with full, removable covers which are securely jacketed and sealed.

ATCP 81.31(5) (5) Other boxes or containers.

ATCP 81.31(5)(a) (a) The department may authorize the temporary experimental use of a new type of box or container which deviates from the requirements or standards under this section, to determine whether it is suitable for use in containing or shipping of cheese. If a new experimental container is found to be satisfactory, the department may authorize its continued or general use. Department approval may be withdrawn if an experimental box or container is found to be unsatisfactory.

ATCP 81.31(5)(b) (b) If shipping materials or containers conform to standards adopted by the United States department of agriculture for the marketing and transporting of cheese, those materials or containers are also deemed to comply with this section.

ATCP 81.31 History History: Cr. Register, April, 1993, No. 448, eff. 5-1-93; am. (2) (e), Register, January, 1996, No. 481, eff. 2-1-96.

subch. IV of ch. ATCP 81 Subchapter IV — Cheddar, Granular and Washed Curd Cheese; Grade Standards

ATCP 81.40 ATCP 81.40 Wisconsin certified premium grade AA standards. Cheddar, granular and washed curd cheese labeled or sold as Wisconsin certified premium grade AA shall conform to the following standards:

ATCP 81.40(1) (1) Flavor characteristics. The flavor of Wisconsin certified premium grade AA cheddar, granular and washed curd cheese shall be fine, highly pleasing and free from undesirable flavors and odors. The cheese may possess very slight feed flavors. Flavor standards are shown in the grade AA column of Table 1. The presence or absence of flavor characteristics in Table 1 shall be determined organoleptically by taste and smell.

TABLE 1. CHEDDAR, GRANULAR AND WASHED CURD CHEESE

- See PDF for table

ATCP 81.40 Note VS = very slight; S = slight; D = definite; P = pronounced; Blank = none

ATCP 81.40(2) (2) Body and texture characteristics. The body and texture of Wisconsin certified premium grade AA cheddar, granular and washed curd cheese shall be firm and solid, smooth, compact and close. The cheese may possess a few small mechanical openings to a very slight degree and shall appear translucent. The texture of granular cheese may be solid, compact and close, or alternatively, it may be medium open with numerous small mechanical openings distributed throughout the cheese. Body and texture standards are shown in the grade AA column of Table 2. 

TABLE 2. CHEDDAR, GRANULAR AND WASHED CURD CHEESE

- See PDF for table

ATCP 81.40 Note VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.

ATCP 81.40(3) (3) Color characteristics. Wisconsin certified premium grade AA cheddar, granular and washed curd cheese may be uncolored or colored to any degree recognized in the cheese industry. The color shall be uniform and not dull or faded. The cheese may possess numerous tiny white specks associated with aged cheese. Color standards are shown in the grade AA column of Table 3.

TABLE 3. CHEDDAR, GRANULAR AND WASHED CURD CHEESE

- See PDF for table

ATCP 81.40 Note VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.

ATCP 81.40(4) (4) Finish and appearance characteristics. Wisconsin certified premium grade AA cheddar, granular and washed curd cheese shall have the following finish and appearance characteristics:

ATCP 81.40(4)(a) (a) Bandaged and paraffin-dipped cheese. The rind shall be sound, firm and smooth, providing good protection to the cheese. The bandage shall be evenly placed on the ends of the cheese, shall be free from unnecessary overlapping and wrinkles, and shall not be burst or torn. The cheese surface shall have a good coating of paraffin or wax that adheres firmly to all surfaces of the cheese. A slight amount of mold may be present under the bandage and paraffin within reasonable limited tolerances for the degree of curing, with no indication that mold has entered the cheese. The exterior appearance of the cheese shall be free from high edges, huffing and lopsidedness. Finish and appearance standards are shown in the grade AA column of Table 4.