FSC 8910

METRIC

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May 23, 2019

SUPERSEDING

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September 9, 2008

COMMERCIAL ITEM DESCRIPTION

CHEESE, CHEDDAR

The U.S. Department of Agriculture (USDA) has authorized

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers types of Cheddar cheese, packed in commercially acceptable 

containers, suitable for use by Federal, State, local governments, and other interested parties. 

Please note: This document does not guarantee purchase of this item by USDA.1

2. PURCHASER NOTES.

2.1 Purchasers must specify the following:

• Type(s), style(s), shred size(s), agricultural practice(s), and U.S. Grade of Cheddar cheese

desired (Sec. 3).

• When analytical requirements are different than specified (Sec.7.1).

• When compliance with analytical requirements must be verified (Sec. 7.2).

• Manufacturer’s/distributor’s certificate (Sec. 10.2) or USDA certification (Sec. 10.3).

2.2 Purchasers may specify the following:

• Manufacturer’s quality assurance and plant survey (Sec. 10.1).

• Packaging requirements other than commercial (Sec. 11).

3. CLASSIFICATION. The Cheddar cheese must conform to the following list which must be 

specified in the solicitation, contract, or purchase order.

Types, styles, shred sizes, agricultural practices, and U.S. Grade.

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Type I - Cheddar cheese (21 Code of Federal Regulations (CFR) §133.113)

Type II - Reduced fat Cheddar cheese (21 CFR §133.113 as modified by §§130.10 and 

101.62(b)(4))

 1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs. 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
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Type III - Light or lite Cheddar cheese (21 CFR §133.113 as modified by §§130.10 and 

§101.56)

Type IV - Low sodium Cheddar cheese (21 CFR §133.116)

Style A - Block/print, frozen - 4.53 kilograms (kg) (10 pounds (lb)

Style B - Block, frozen - 18.1 kg (40 lb)

Style C - Slices, individual, frozen - 14.2 to 21.3 grams (g) (0.50 to 0.75 ounce (oz))

Style D - Shredded, frozen - 6 count - 2.27 kg (5 lb) box

Style E - Shredded, gas flushed - 2.27 kg (5 lb) box

Style F - Chilled, processor packs3 2.27 kg (5 lb) tote

Style G - Chilled, processor packs3 2.72 kg (6 lb) tote

Style H - Chilled, processor packs3 4.53 kg (10 lb) tote

Style I - Chilled processor packs3 5.44 kg (12 lb) tote

Style J - Chilled processor packs3 9.07 kg (20 lb) tote

Style K - Other (as specified by the purchaser)

Shred size 1 - 3.2 x 3.2 millimeter (mm) (1/8 x 1/8 inch (in)) x 3.2 to 38.1 mm (1/8 to 1-1/2 in)

Shred size 2 - 1.6 x 1.6 mm (1/16 x 1/16 in) x 3.2 to 38.1 mm (1/8 to 1-1/2 in)

Shred size 3 - Other (as specified by the purchaser)

Agricultural practice (a) - Conventional

Agricultural practice (b) - Organic

U.S. Grade AA

U.S. Grade A

U.S. Grade B

U.S. Grade C

4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s 

products must meet the requirements of the:

• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

• Analytical requirements: as specified by the purchaser (Sec. 7).

• Manufacturer’s/distributor’s product assurance (Sec. 8).

• Regulatory requirements (Sec. 9).

• Quality assurance provisions: as specified by the purchaser (Sec. 10).

• Packaging requirements other than commercial: as specified by the purchaser (Sec.11).

 3 Chilled Cheddar cheese must be packaged in totes (master bag). Cheddar cheese packaged in totes cannot be individually wrapped.
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5. PROCESSING GUIDELINES.

5.1 Processing. The Cheddar cheese must be processed in accordance with Current Good 

Manufacturing Practice (CGMP) (21 CFR Part 110) or the Current Good Manufacturing 

Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food (21 CFR Part 

117) in effect on the date of the solicitation, contract, or purchase order, and as applicable to the 

production facility. The manufacturing plants must be eligible for Section I listing in the most 

recent version of the publication Dairy Plants Surveyed and Approved for USDA Grading 

Service.

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5.2 Food defense. The Cheddar cheese must be processed and transported in accordance with 

21 CFR Part 121, Mitigation Strategies to Protect Food Against Intentional Adulteration. This 

document identifies the kinds of preventive measures food manufacturers, processors, or 

handlers may take to minimize the risk that food under their control will be subject to tampering 

or other malicious, criminal, or terrorist actions. The implementation of enhanced food defense

preventive measures provides for the security of a plant’s production processes and includes the 

storage and transportation of pre-production raw materials, other ingredients, and postproduction finished product.

5.3 Organic ingredients. When organic Cheddar cheese is specified in the solicitation, 

contract, or purchase order, the organic Cheddar cheese must be produced, handled, and labeled 

in accordance with the USDA organic regulations by an operation that is certified organic in 

accordance with the requirements of the National Organic Program (7 CFR Part 205). A 

Certificate of Organic Production or Handling must be provided to verify that the product was 

processed and handled in accordance with the USDA organic regulations.

5.4 Age and storage requirements. The Cheddar cheese must be aged not less than 10 days 

except for Type II, reduced fat Cheddar cheese, which must be at least 20 days old before being 

graded. After aging, the Cheddar cheese must be placed in refrigeration and the temperature 

reduced to 0 to 5.5°C (32 to 42°F) within a 24-hour period and delivered at 0 to 5.5°C (32 to

42°F). For Style J, Cheddar cheese, larger blocks will take longer to reach 0 to 5.5°C (32 to 

42°F). Chilled Cheddar cheese (processors packs) must be stored and delivered at 0 to 5.5°C (32 

to 42°F).

5.5 Shelf life. After manufacture, the shelf life of the block/print Cheddar cheese must be at 

least 120 days; the shelf life of shredded Cheddar cheese must be at least 90 days; and the 

processor pack Cheddar cheese must be at least 30 days when stored between 0 to 5.5°C (32 to

42°F).

 4 The Dairy Plants Surveyed and Approved for USDA Grading Service is available at: https://apps.ams.usda.gov/dairy/ApprovedPlantList/.
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6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Reduced fat. Food contains at least 25 percent less fat per reference amount customarily 

consumed (RACC) than an appropriate reference food (21 CFR §101.62). (The reference food 

may not be Low Fat.)

6.1.2 Light or lite. If the food derives 50 percent or more of its calories from fat, its fat content 

is reduced by 50 percent or more per RACC compared to an appropriate reference food (21 CFR 

§101.56).

6.1.3 Low sodium. In compliance with the standard of identity for low sodium Cheddar cheese 

(21 CFR §133.116) the food contains not more than 95 mg of sodium per pound of finished food.

6.1.4 Pasteurization. Pasteurization means that every particle of such product must have been 

heated in properly operated equipment to a temperature specified in the table (21 CFR §133.3(d)) 

and held continuously at or above that temperature for the specified time (or other time/

temperature relationship which has been demonstrated to be equivalent thereto in microbial 

destruction).

6.2 Labeling. All Cheddar cheeses must comply with the labeling requirements in 21 CFR 

Parts 101 and 133, and 21 CFR §130.10. All ingredients must be declared by their common or 

usual name in descending order of predominance by weight (21 CFR §101.4(a)) unless exempted 

by 21 CFR §101.100.

6.3 Dairy ingredients. Dairy ingredients used in the manufacture of Cheddar cheese must 

originate from a plant that has been approved by the Agricultural Marketing Service (AMS), 

Dairy Program (DP), Grading and Standards Division (GSD), Dairy Grading Branch (DGB).

6.4 Anticaking agents. When anticaking agents are used with shredded Cheddar cheese, the 

amount used must be the minimum required to produce the desired effect and must not exceed 

2.0 percent of the weight of cheese. When calcium silicate or silicon dioxide are used, the level 

must not exceed 2.0 percent of the weight of the cheese (21 CFR §§172.410(b), 172.480(b)(4)).

6.5 Additional processing ingredients. When used, all additional ingredients must be 

permitted by the applicable standard of identity for Cheddar cheese (21 CFR §133.113) and, if

modified by nutrient content claims, permitted under 21 CFR §130.10(b), (c), or (d). When 

used, all additional ingredients must meet the standards specified in the Food Chemicals Codex 

(FCC) or, in the absence of FCC specification at a minimum, meet the specifications for quality 

set by the U.S. Pharmacopeia (USP)-National Formulary quality. The additional ingredients 

must be approved for those particular uses by Food and Drug Administration’s (FDA) 
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regulations on food additives (21 CFR Part 170) or Direct Food Substances Affirmed as

Generally Recognized as Safe (GRAS) requirements (21 CFR Part 184).

6.6 Finished product. The Cheddar cheeses (21 CFR §§133.113, 133.116) must comply with 

all applicable Federal regulations including: 21 CFR §101.13 for general principles for nutrient 

content claims, 21 CFR §130.10 Requirements for foods named by use of a nutrient content 

claim and a standardized term, 21 CFR §101.56 for food nutrient content claims for light or lite, 

and 21 CFR §133.146 for grated cheeses.

6.6.1 Flavor and aroma. The Cheddar cheese must have a mild pleasing flavor. The Cheddar 

cheese may possess slight acid and feed flavors but must not possess any undesirable flavors or 

odors.

6.6.2 Color and appearance. The Cheddar cheese must have a uniform, bright attractive 

appearance, practically free from white lines or seams. When the Cheddar cheese is colored it 

must be a medium yellow-orange. When the Cheddar cheese is uncolored it must have a natural 

white to light cream, uniform bright color, and an attractive sheen. No visible signs of mold will 

be permitted.

6.6.3 Body and texture. When a plug is drawn from the Cheddar cheese, it must be firm, 

smooth, compact, close and must be slightly translucent, but may have a few small mechanical 

openings. The Cheddar cheese may be very slightly open and definitely curdy or may be 

partially broken down if the cheese is more than three weeks old. The Cheddar cheese must be 

free from sweet holes, yeast holes, and gas holes of any kind. The surface must be free of mold. 

The shredded Cheddar cheese must be free flowing and must not mat, crumble, or oil off. The 

Cheddar cheese must be free from all foreign and extraneous materials.

6.6.4 Shred size. For Shred size 1, the shredded Cheddar cheese must be shredded to a nominal 

thickness and width of 3.2 x 3.2 mm (1/8 x 1/8 in) and the length will be 3.2 to 38.1 mm (1/8 to 

1-1/2 in). For Shred size 2, the shredded Cheddar cheese must be shredded to a nominal 

thickness and width of 1.6 x 1.6 mm (1/16 x 1/16 in) and the length will be 3.2 to 38.1 mm (1/8 

to 1-1/2 in).

6.6.5 Fines. The shredded Cheddar cheese must not contain more than 8.0 percent fines per 

weight. Fines must be tested using a standard sieve No. 8 (USA), sieve No. 8 (2.36 mm) for 3.2 

x 3.2 mm (1/8 x 1/8 in) shreds or sieve No. 14 (1.4 mm) for 1.6 x 1.6 mm (1/16 x 1/16 in) shreds.

6.7 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, 

and free from evidence of rodent or insect infestation. The Cheddar cheese must be free from 

foreign material, such as, but not limited, to dirt, hair, wood, glass, plastic, or metal. Any 

evidence of foreign material must be cause for rejection of the lot.
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7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and physical requirements. Unless otherwise specified in the solicitation, 

contract or purchase order, the following analytical and physical requirements for the Cheddar 

cheese must conform to those in Table I:

TABLE I. Analytical and physical requirements

Test Requirement

Milk fat: Type I Cheddar cheese and Type IV

low-sodium Cheddar cheese

Not less than 50.0 percent by the weight of 

the milk solids

Milk fat: Type II reduced fat Cheddar cheese

and Type III light or lite Cheddar cheese

In accordance with 21 CFR §§130.10 and 

101.56

Moisture: Type I Cheddar cheese and Type 

III low-sodium Cheddar cheese

Not more than 39.0 percent

Moisture: Type II reduced fat Cheddar 

cheese

Less than 49.0 percent

Salt: all types Less than 2.1 percent

Sodium: Type I Cheddar cheese, Type II 

reduced fat Cheddar cheese, and Type III 

light or lite Cheddar cheese

Less than 200 mg per 28 g (0.99 oz) per 

serving

Sodium: Type IV low-sodium Cheddar 

cheese

Not more than 96.0 mg of sodium per pound 

of finished food

pH Not greater than 5.30 value, except for 

shredded Cheddar cheese which will not 

exceed 5.35 value

7.2 Analytical verification. Purchaser must specify manufacturer’s/distributor’s certification 

(Sec. 10.2) or USDA certification (Sec. 10.3).

7.3 USDA verification procedures. When USDA certification (Sec. 10.3) is specified in the 

solicitation, contract, or purchase order, analytical testing must be performed as follows.
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7.3.1 Preparation of sample. A minimum of 100 g (3.5 oz) of Cheddar cheese must be 

blended to uniformity in a minimum time using a Robot Coup or equivalent food processor. 

This uniform sample may be used in the analyses for fat, moisture, salt, and pH. For the 

meltability test using a block/print, either manually shred 100 g (3.5 oz) through a 6.4 mm (1/4 

in) shredder or a mechanical shredder. No further processing is required for the Meltability 

testing of the samples (Styles C and D).

7.3.2 Analytical testing and reporting. When specified in the solicitation, contract, or 

purchase order, the analyses must be made in accordance with the following methods from the 

AOAC International Official Methods of Analysis (OMA), and the latest edition of the Standard 

Methods for the Examination of Dairy Products5

, as specified in Table II. Any result not 

conforming to the analytical requirements may be cause for rejection of the lot.

TABLE II. Analytical and physical testing and reporting

Test Method Reported as

Sample preparation 983.18 ---

Fat 933.05 Nearest 0.1 percent

Moisture 926.08 Nearest 0.1 percent

Salt 935.43 or 983.14 Nearest 0.1 percent

pH Quinhydrone, Ch. 15 - 15.0245 or 

Potentiometric Ch. 15 - 15.0225

Nearest 0.01 value

Fines See Sec. 6.6.5 Nearest 0.1 percent

8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor must certify that the Cheddar cheese provided meets the salient characteristics of this 

CID, conform to their own specifications, standards, and quality assurance practices, and be the 

same Cheddar cheese offered for sale in the commercial market. The purchaser reserves the 

right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered Cheddar cheese must comply with all 

applicable Federal, State, and local mandatory requirements and regulations relating to the 

preparation, packaging, labeling, storage, distribution, and sale of the Cheddar cheese in the 

commercial marketplace. Delivered Cheddar cheese must comply with all applicable provisions 

 5 The latest edition of the Standard Method for the Examination of Dairy Products. Is available at: 

http://secure.apha.org/imis/APHA/Store/Search_Bookstore.aspx?InitialText=BK.
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of the Federal Food, Drug, and Cosmetic (FD&C) Act, the Fair Packaging and Labeling Act, and 

regulations promulgated thereunder. When a known allergen is included in the Cheddar cheese, 

the Cheddar cheese must comply with the allergen labeling requirements of the FD&C Act. 

Major allergens identified in the FD&C Act include: wheat, fish, milk, soy, tree nuts, eggs, 

peanuts, and shellfish or those in effect on the date of the solicitation, contract, or purchase order. 

When the Cheddar cheese is used for the Child Nutrition Programs, the Cheddar cheese must 

comply with all applicable provisions of the Child Nutrition Programs.

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.1, 10.2, or 10.3.

10.1 Manufacturer’s quality assurance and plant survey. When required in the solicitation, 

contract, or purchase order, the manufacturer will be required to have their facilities inspected by 

USDA, AMS, DP, DGB, and be eligible for listing in Section I of the AMS publication Dairy 

Plants Surveyed and Approved for USDA Grading Service6

. (An AMS DP plant survey audit 

verifies that, at the time of the survey, the manufacturer produces products in a clean, sanitary 

environment in accordance with CGMP (21 CFR Part 110) or the Current Good Manufacturing 

Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food (21 CFR Part 

117) in effect on the date of the solicitation, contract, or purchase order, and as applicable to the 

production facility, and the requirements contained in 7 CFR Part 58, Subpart B, General 

Specification for Dairy Plants Approved for USDA Inspection and Grading Service).7

10.2 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, 

or purchase order, the manufacturer/distributor must certify that the Cheddar cheese delivered

meets or exceeds the requirements of this CID. The manufacturer/distributor must certify via a 

Certificate of Conformance or other adequate documentation (as specified by the purchaser) that 

the Cheddar cheese meets the analytical requirements specified in Sec. 7 of this CID.

*10.3 USDA Grading. When required in the solicitation, contract, or purchase order that 

product quality and acceptability or both be determined, the USDA, AMS, DP, DGB inspectors, 

must be the certifying program. DGB inspectors must certify the quality and acceptability of the 

Cheddar cheese in accordance with DGB procedures, which include selecting random samples of 

the Cheddar cheese, evaluating the samples for conformance with the salient characteristics of 

this CID and other contractual requirements, and documenting the findings on official DGB 

score sheets and/or certificates. In addition, when required in the solicitation, contract, or 

purchase order, DGB inspectors will examine the Cheddar cheese for conformance to the U.S. 

Standards for Condition of Food Containers (7 CFR Part 42) in effect on the date of the 

solicitation. To qualify for this option the plant must be listed in Dairy Plants Surveyed and 

Approved for USDA Grading Service.

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 6 See footnote 4 on page 3. 7 7 CFR Part 58 is available at: https://www.gpo.gov/fdsys/granule/CFR-2011-title7-vol3/CFR-2011-title7-vol3-part58. 8 https://apps.ams.usda.gov/dairy/ApprovedPlantList/
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11. PACKAGING. Preservation, packaging, packing, labeling, and case marking must be 

commercial unless otherwise specified in the solicitation, contract, or purchase order.

12. USDA INSPECTION NOTES. When Sec. 10.3 is specified in the solicitation, contract, 

or purchase order, USDA certification must include evaluation of the quality and condition 

of samples of Cheddar cheese and compliance with requirements in the following areas:

• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

• Analytical requirements when specified in the solicitation, contract, or purchase order (Sec.

7). When USDA analytical testing is specified, DGB inspection personnel must select 

samples and submit them to the USDA, AMS, Science and Technology Program (S&TP) 

laboratory for analysis.

• Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase 

order).

13. REFERENCE NOTES.

13.1 USDA services.

13.1.1 USDA plant surveys and certification. For USDA plant surveys and certification 

contact: William Francis, Acting Director, Grading and Standards Division, DP, AMS, 

USDA, Room 2758 South Building, STOP 0230, 1400 Independence Avenue, SW, 

Washington, DC 20250-0230, telephone (202) 690-0530 or via E-mail: 

william.francis@usda.gov.

13.1.2 Analytical testing and technical information. For USDA technical information on 

analytical testing, contact the Laboratory Approval and Testing Division, S&TP, AMS, 

USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, 

telephone (202) 690-4089 or via E-mail: KerryR.Smith@usda.gov.

13.2 Sources of documents.

13.2.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 2275 

Research Boulevard, Suite 300, Rockville, MD 20850-3250, telephone (301) 924-7077. 

Internet address: http://www.aoac.org for nonmembers and http://www.eoma.aoac.org for 

members and AOAC OMA subscribers.

Copies of the Food Chemicals Codex and U.S. Pharmacopeia may be purchased from: United 

States Pharmacopeia Convention, 12601 Twinbrook Parkway, Rockville, MD 20877, 
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telephone (800) 227-8772 or (301) 881-0666, Fax (301) 816-8148 or on the Internet at: 

http://www.usp.org.

Copies of the Standard Methods for the Examination of Dairy Products may be purchased from: 

American Public Health Association Press, 800 I Street, NW, Washington, DC 20001, 

telephone (202) 777-2742 or on the Internet at: 

http://secure.apha.org/imis/APHA/Store/Search_Bookstore.aspx?InitialText=BK.

13.2.2 Sources of information for governmental documents are as follows:

Applicable provisions of the U.S. Standards for Condition of Food Containers are contained in 7 

CFR Part 42, the General Specification for Dairy Plants Approved for USDA Inspection and 

Grading Services are container in 7 CFR Part 58, the National Organic Program are contained in

7 CFR Part 205, the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 to 503, 

and the Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. These 

documents may be purchased from: Superintendent of Documents, New Orders, P.O. Box 

979050, St. Louis, MO 63197-9000. Credit card (Visa, MasterCard, Discover/NOVUS, and 

American Express) purchases may be made by calling the Superintendent of Documents on 

(866) 512-1800, (202) 512-1800. These documents may also be obtained free of charge on 

the Internet at: 

http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR.

Copies of the U.S. Standards for Grades of Cheddar Cheese are available from: William 

Francis, Acting Director, Grading and Standards Division, DP, AMS, USDA, Room 2758 

South Building, STOP 0230, 1400 Independence Avenue, SW, Washington, DC 20250-0230, 

telephone (202) 690-0530 or on the Internet at: https://www.ams.usda.gov/gradesstandards/cheddar-cheese-grades-and-standards.

Copies of this CID and the U. S. Standards for Condition of Food Containers (7 CFR Part 42) are 

available from: Director, SCI Division, SCP, AMS, USDA, Room 1536 South Building, 

STOP 0240, 1400 Independence Avenue, SW, Washington, D.C. 20250-0240, via E-mail: 

CIDS@usda.gov or on the Internet at: http://www.ams.usda.gov/grades-standards/cids

and https://www.gpo.gov/fdsys/pkg/CFR-2015-title7-vol2/pdf/CFR-2015-title7-vol2-

part42.pdf.

CIVIL AGENCY COORDINATING ACTIVITY:

DOJ - BOP

HHS - FDA

USDA - SCP

VA - OSS
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PREPARING ACTIVITY:

USDA - SCP

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations 

and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited 

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complaint filing deadlines vary by program or incident. 

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American 

Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA 

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to 

File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the 

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Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. 

USDA is an equal opportunity provider, employer, and lender.