ATCP 81.70(4)(b)(b) Rindless Swiss cheese. A rindless block of grade A Swiss cheese shall be reasonably uniform in size and well shaped. The wrapper or covering shall adequately and securely envelop the cheese. The wrapper or covering may be slightly wrinkled, but shall be neat, unbroken and fully protect the surface of the cheese. The surface of the cheese may contain a very slight amount of mold, but no mold shall have penetrated the interior of the cheese. Finish and appearance standards are shown in the grade A column of Table 16 under par. (a).

ATCP 81.70(5)(5) Color characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall have a natural, attractive and uniform color. Color standards are shown in the grade A column of Table 17.

ATCP 81.70 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; am. Tables 13 to 17, Register, January, 1996, No. 481, eff. 2-1-96; CR 99-151: am. (4) (b), Register July 2001, No. 547 eff. 8-1-01; CR 01-057: am. (3) and Table 15, Register June 2002 No. 558, eff. 7-1-02.

ATCP 81.71ATCP 81.71 Wisconsin grade B standards. Swiss or emmentaler cheese labeled or sold as Wisconsin grade B shall conform to the following standards:

ATCP 81.71(1)(1) Flavor characteristics. Wisconsin grade B Swiss or emmentaler cheese shall have a pleasing and desirable characteristic Swiss cheese flavor consistent with the age of the cheese. The cheese may contain a very slight acid, bitter, metallic and utensil flavor. The cheese may contain a slight feed and flat flavor. Flavor standards are shown in the grade B column of Table 13 under s. ATCP 81.70 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.

ATCP 81.71(2)(2) Body characteristics. Wisconsin grade B Swiss or emmentaler cheese shall be uniform, firm and smooth, but may have a slight weak body. Body standards are shown in the grade B column of Table 14 under s. ATCP 81.70 (2).

ATCP 81.71(3)(3) Eye and texture characteristics. Wisconsin grade B Swiss or emmentaler cheese shall have well-developed, round or slightly oval shaped eyes. The majority of the eyes shall be 3/8 to 13/16 inch in diameter. The cheese may also have various undesirable eye and texture characteristics to a very slight or slight degree for the applicable trait. Eye and texture standards are shown in the grade B column of Table 15 under s. ATCP 81.70 (3).

ATCP 81.71(4)(4) Finish and appearance characteristics. Wisconsin grade B Swiss or emmentaler cheese shall have the following finish and appearance characteristics.

ATCP 81.71(4)(a)(a) Swiss cheese containing a rind. The rind shall be sound, firm, and smooth, and shall provide good protection to the cheese. The cheese shall have no mold penetrating its interior. The cheese may contain various undesirable finish and appearance characteristics to a slight degree for the applicable trait. Finish and appearance standards are shown in the grade B column of Table 16 under s. ATCP 81.70 (4) (a).

ATCP 81.71(4)(b)(b) Rindless Swiss cheese. The wrapper or covering for a rindless block of Swiss cheese shall adequately and securely envelop the cheese. The wrapper or covering may be slightly wrinkled, but it shall be neat and unbroken and shall fully protect the surface of the cheese. The surface of the cheese may contain a slight amount of mold but no mold shall penetrate the interior of the cheese. The cheese may contain various undesirable finish and appearance characteristics to a slight degree for the applicable trait. Finish and appearance standards are shown in the grade B column of Table 16 under s. ATCP 81.70 (4) (a).

ATCP 81.71(5)(5) Color characteristics. Wisconsin grade B Swiss or emmentaler cheese may have a slight bleached surface. Color standards are shown in the grade B column of Table 17 under s. ATCP 81.70 (5).

ATCP 81.72ATCP 81.72 Wisconsin grade C standards. Swiss cheese labeled or sold as Wisconsin grade C shall conform to the following standards:

ATCP 81.72(1)(1) Flavor characteristics. Wisconsin grade C Swiss or emmentaler cheese shall have a characteristic Swiss cheese flavor consistent with age of the cheese. The cheese may contain various disrating flavor characteristics to a slight or definite degree for the applicable flavor. Flavor standards are shown in the grade C column of Table 13 under s. ATCP 81.70 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.

ATCP 81.72(2)(2) Body characteristics. Wisconsin grade C Swiss or emmentaler cheese shall have a uniform body. The cheese may contain various disrating body characteristics to a slight or definite degree for the applicable trait. Body standards are shown in the grade C column of Table 14 under s. ATCP 81.70 (2).

ATCP 81.72(3)(3) Eye and texture characteristics. Wisconsin grade C Swiss or emmentaler cheese may contain various disrating eye and texture characteristics to a slight or definite degree for the applicable trait. Eye and texture standards are shown in the grade C column of Table 15 under s. ATCP 81.70 (3).

ATCP 81.72(4)(4) Finish and appearance characteristics. Wisconsin grade C Swiss or emmentaler cheese shall have the following finish and appearance characteristics.

ATCP 81.72(4)(a)(a) Swiss cheese containing a rind. The rind shall be sound and shall provide good protection to the cheese. The cheese shall have no mold penetrating its interior. The cheese may contain various disrating finish and appearance characteristics to a slight or definite degree for the applicable trait. Finish and appearance standards are shown in the grade C column of Table 16 under s. ATCP 81.70 (4) (a).

ATCP 81.72(4)(b)(b) Rindless Swiss cheese. The wrapper or covering of rindless Swiss cheese shall adequately and securely envelop the cheese. The wrapper or covering may be wrinkled, but shall be unbroken and fully protect the surface of the cheese. The surface of the cheese may contain definite mold but no mold shall penetrate the interior of the cheese. The cheese may contain various disrating finish and appearance characteristics to a very slight, slight or definite degree for the applicable trait. Finish and appearance standards are shown in the grade C column of Table 16 under s. ATCP 81.70 (4) (a).

ATCP 81.72(5)(5) Color characteristics. Wisconsin grade C Swiss or emmentaler cheese may have various disrating color characteristics to a slight or definite degree for the applicable trait. Color standards are shown in the grade C column of Table 17 under s. ATCP 81.70 (5).