ATCP 81.01(2)(g) (g) “Gassy” means that cheese contains gas holes of various sizes which may be scattered or unevenly distributed throughout the cheese.

ATCP 81.01(2)(h) (h) “Mealy” means cheese has a short body texture, does not mold well, and looks and feels like corn meal when rubbed between the thumb and fingers.

ATCP 81.01(2)(i) (i) “Open” means that irregularly shaped mechanical openings, caused by workmanship and not gas fermentation, are present.

ATCP 81.01(2)(j) (j) “Pasty” means that cheese has a weak body, and that it becomes sticky and smeary when rubbed between the thumb and fingers.

ATCP 81.01(2)(k) (k) “Pinny” means the presence of numerous and very small gas holes in a cheese.

ATCP 81.01(2)(L) (L) “Reasonably firm” means the body of the cheese is somewhat less than firm, but not to the extent of materially injuring the keeping quality of the cheese.

ATCP 81.01(2)(m) (m) “Short” means that there is no elasticity to the cheese plug removed by means of a grading trier, and that the plug tends toward mealiness when rubbed between the thumb and fingers.

ATCP 81.01(2)(n) (n) “Slitty” means that cheese contains narrow, elongated slits which are generally associated with a cheese that is“gassy” or “yeasty”. Slits in cheese having this characteristic may sometimes be referred to as “fish eyes”.

ATCP 81.01(2)(o) (o) “Smooth” means the surface of the cheese feels silky, and is not dry, coarse or rough.

ATCP 81.01(2)(p) (p) “Solid, compact and close” means the texture of the cheese has practically no openings of any kind.

ATCP 81.01(2)(q) (q) “Sweet holes” means that small spherical gas holes, approximately the size of BB shots, are present. Sweet holes may also be referred to as “shot” or “Swiss holes”.

ATCP 81.01(2)(r) (r) “Translucent” means a cheese has the appearance of being partially transparent.

ATCP 81.01(2)(s) (s) “Waxy” means that a cheese, when worked between the fingers, molds well like wax or cold butter.

ATCP 81.01(2)(t) (t) “Weak” means a cheese requires little pressure to crush and is soft but not necessarily sticky like a pasty cheese.

ATCP 81.01(3) (3) “Cheese” means a dairy product prepared from the pressed curd of milk and includes the following varieties with or without rind formation:

ATCP 81.01(3)(a) (a) Brick or muenster cheese.

ATCP 81.01(3)(b) (b) Cheddar.

ATCP 81.01(3)(c) (c) Colby.

ATCP 81.01(3)(d) (d) Granular.

ATCP 81.01(3)(e) (e) Monterey (Jack) cheese.

ATCP 81.01(3)(f) (f) Swiss cheese.

ATCP 81.01(3)(g) (g) Washed curd.

ATCP 81.01(4) (4) “Cheese box” means any wood, fiber, corrugated metal, plastic, fiberglass, or veneer container used as a receptacle for cheese.

ATCP 81.01(5) (5) “Cheese hoop” means a form used to mold any of the various styles of cheese described under s. ATCP 81.30.

ATCP 81.01(6) (6) “Cheese style” means the shape, size and weight of a manufactured unit of cheese which conforms to the standards for the particular style under s. ATCP 81.30.

ATCP 81.01(7) (7) “Code number 55” means the code number, established as part of the uniform national coding system under P. L. 89-306, which indicates that a particular lot of cheese was manufactured at a dairy plant in Wisconsin.

ATCP 81.01 Note Note: The numerical national uniform coding system was developed under P. L. 89-306 and is recommended for use by the Ninth National Conference on Interstate Milk Shipments.

ATCP 81.01(8) (8) “Color characteristics” for purposes of grading cheese under this chapter include the following traits:

ATCP 81.01(8)(a) (a) “Acid-cut” means a bleached or faded appearance which sometimes varies throughout the cheese but is present most often around mechanical openings.