ATCP 81.50   Wisconsin certified premium grade AA standards.

ATCP 81.51   Wisconsin grade A or Wisconsin state brand standards.

ATCP 81.52   Wisconsin grade B standards.

Subchapter VI — Brick and Muenster Cheese; Grade Standards

ATCP 81.60   Wisconsin certified premium grade AA standards.

ATCP 81.61   Wisconsin grade A or Wisconsin state brand standards.

ATCP 81.62   Wisconsin grade B standards.

Subchapter VII —Swiss or Emmentaler Cheese; Grade Standards

ATCP 81.70   Wisconsin grade A or Wisconsin state brand standards.

ATCP 81.71   Wisconsin grade B standards.

ATCP 81.72   Wisconsin grade C standards.

ATCP 81.73   Wisconsin grade D standards.

Subchapter VIII — Wisconsin Cheese Logotype

ATCP 81.80   Official logotype design and use.

ATCP 81.81   Registration.

ATCP 81.82   Official logotype use.

ATCP 81.83   Records.

Subchapter IX — Baby Swiss Cheese; Standard of Identity and Labeling

ATCP 81.91   Baby Swiss cheese; product description and preparation.

ATCP 81.92   Ingredients.

ATCP 81.93   Nomenclature and label declaration.

Ch. ATCP 81 Note Note: Chapter Ag 81 as it existed on June 30, 1978 was repealed and a new chapter Ag 81 was created effective July 1, 1978. Chapters Ag 81 to 84 as they existed on April, 30, 1993 were repealed and a new chapter ATCP 81 was created effective May 1, 1993.

subch. I of ch. ATCP 81 Subchapter I — Definitions and General Provisions

ATCP 81.01 ATCP 81.01 Definitions. As used in this chapter:

ATCP 81.01(2) (2) “Body and texture characteristics” for purposes of grading cheese under this chapter include the following traits:

ATCP 81.01(2)(a) (a) “Broken down” means the condition of the cheese has changed from a firm, smooth or coarse, curdy or rubbery condition to a waxy condition similar to that of cold butter, or to a mealy or pasty condition.

ATCP 81.01(2)(b) (b) “Coarse” means a cheese is rough, dry and sandy to the touch.

ATCP 81.01(2)(c) (c) “Corky” means a cheese texture that is hard, tough and overly firm and is characterized by failure of the cheese to readily break down when rubbed between the thumb and fingers.