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(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 NoteNote: 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. ATCP 81.01(8)(b)(b) “Bleached surface” means that a faded color begins at the surface of the cheese and progresses inward. ATCP 81.01(8)(c)(c) “Dull or faded” means that the color of the cheese lacks lustre or translucency. ATCP 81.01(8)(d)(d) “ Mottled” means the presence of irregular shaped spots or blotches in which portions of the cheese are light colored and others are darker in color, or an unevenness of color due to mixing or combining the curd from 2 different vats. ATCP 81.01(8)(e)(e) “Salt spots” means the presence of large light-colored spots or areas. ATCP 81.01(8)(f)(f) “Seamy” means the presence of white thread-like lines that form if the pieces of curd are not properly joined together. ATCP 81.01(8)(g)(g) “Tiny white specks” means that specks resembling grains of salt, and generally associated with aged cheese, are scattered throughout the cheese. ATCP 81.01(8)(h)(h) “Unattractive” means an abnormal or unappetizing appearance. ATCP 81.01(8)(j)(j) “Unnatural” means the presence of a deep orange or reddish color. ATCP 81.01(8)(k)(k) “Wavy” means an unevenness of color which appears as layers or waves in the cheese. ATCP 81.01(9)(9) “Department” means the state of Wisconsin department of agriculture, trade and consumer protection. ATCP 81.01(10)(10) “Diameter” means the measurement of the diameter at the larger end of cylindrically shaped cheese. ATCP 81.01(10m)(10m) “Eye and texture characteristics” includes the following traits, for purposes of Swiss cheese grading under this chapter: