United States

Department of

Agriculture

Agricultural 

Marketing

Service

Dairy

Division

United States Standards

for Grades of

Cheddar Cheese

Effective May 1, 1956
Compliance with the provisions of these standards shall not excuse failure to comply with 1

the provisions of the Federal Food, Drug, and Cosmetic Act.

1

United States Standards for Cheddar Cheese1

§ 58.2501 Cheddar cheese. 

“Cheddar cheese” is cheese made by the cheddaring process or by another procedure which

produces a finished cheese having the same physical and chemical properties as the cheese

produced by the cheddar process and is made from cow's milk with or without the addition of

coloring matter and with common salt, contains not more than 39 percent of moisture, and in the

water-free substance, contains not less than 50 percent of milkfat and conforms to the provisions of

§19.500, “Definitions and Standards of Identity for Cheese and Cheese Products.” Food and Drug

Administration (21 CFR 19.500). 

§ 58.2502 Types of packaging. 

The following are the types of packaging for cheddar cheese: 

(a) Bandaged and paraffin-dipped. The cheese is bandaged and dipped in a refined

paraffin, amorphous wax, microcrystalline wax or any combination of such or any other suitable

substance. Such coating is a continuous, unbroken and uniform film adhering tightly to the entire

surface of the cheese. 

(b) Rindless. The cheese is properly wrapped in a wrapper or covering, or by any other

means of handling, which will not impart any color or objectionable odor or flavor to the cheese.

The wrapper or covering is sealed with a sufficient overlap or satisfactory closure to prevent air

leakage. The wrapper or covering is of sufficiently low permeability to water vapor and air so as to

prevent the formation of rind and prevent the entrance of air during the curing and holding periods. 

§ 58.2503 Nomenclature of U.S. Grades. 

The nomenclature of U.S. grades is as follows:

(a) U.S. Grade AA

(b) U.S. Grade A

(c) U.S. Grade B

(d) U.S. Grade C. 
2

§ 58.2504 Basis for determination of U.S. Grades. 

The determination of U.S. Grades of cheddar cheese, according to the degree of curing,

shall be on the basis of rating (a) flavor, (b) body and texture, (c) color, (d) finish and appearance. 

The rating of each quality factor shall be established on the basis of characteristics present in any

vat of cheese. The final U.S. Grade shall be established on the basis of the lowest rating of any one

of the quality characteristics. 

§ 58.2505 Specifications for U.S. Grades of cheddar cheese. 

The general specifications for the U.S. Grades of cheddar cheese, according to the degree

of curing, are as follows: 

(a) U.S. Grade AA. U.S. Grade AA cheddar cheese shall conform to the following

requirements and specifications: 

(1) Flavor. Fine and highly pleasing, free from undesirable flavors and odors. May

possess very slight feed flavors. For detailed specifications and classification of flavor

characteristics according to the degree of curing see Tables I and V. 

(2) Body and texture. A plug drawn from the cheese shall be firm and appear solid,

smooth, compact, close and should be translucent, although it may have a few small mechanical

openings. May possess limited sweet holes in accordance with the degree of curing but free from

other gas holes. For detailed specifications and classification of body and texture characteristics

according to the degree of curing see Tables I and VI. 

(3) Color. May be colored or uncolored but if colored, it should be a medium

yellow-orange. May possess numerous tiny white specks associated with aged cheese. Very slight

seaminess is permitted. For detailed specifications and classification of color characteristics

according to the degree of curing see Tables I and VII. 

(4) Finish and appearance--(i) Bandaged and paraffin-dipped. The rind shall be sound,

firm and smooth providing a good protection to the cheese. The bandage shall be evenly placed on

the end of the cheese and free from unnecessary overlapping and wrinkles and not burst or torn.

The surface shall be smooth, bright, and have a good coating of paraffin or wax that adheres firmly

to all surfaces of the cheese but may have mold under the bandage and paraffin within certain

limited tolerances for the degree of curing. There shall be no indication that mold has entered the

cheese. Shall be free from high edges, huffing and lopsidedness. For detailed specifications and

classifications of finish and appearance characteristics according to the degree of curing see Tables

I and VIII. 

(ii) Rindless. The wrapper or covering shall adequately and securely envelop the cheese,

be neat, unbroken and fully protect the surface but may be slightly wrinkled. The cheese shall be

free from huffing and lopsidedness and may have very slight mold under the wrapper or covering in

medium and cured classifications. There shall be no indication that mold has entered the cheese. 

For detailed specifications and classifications of finish and appearance characteristics of rindless

according to the degree of curing see Tables I and VIII. 
3

(b) U.S. Grade A. U.S. Grade A cheddar cheese shall conform to the following

requirements and specifications: 

(1) Flavor. Pleasing and free from undesirable flavors and odors. May possess feed, acid

and bitter flavors within limited tolerances as the cheese ages. For detailed specifications and

classification of flavor characteristics according to the degree of curing see Tables II and V. 

(2) Body and texture. A plug drawn from the cheese shall appear reasonably solid,

compact, close and should be translucent although it may have a few mechanical openings but may

not be large and connecting. May not have more than two sweet holes on a plug but free from

other gas holes. For detailed specifications and classification of body and texture characteristics

according to the degree of curing see Tables II and VI. 

(3) Color. May be colored or uncolored but if colored it should be a medium

yellow-orange. May possess numerous tiny white specks, associated with aged cheese. May

possess seaminess and waviness to a limited degree. For detailed specifications and classification of

color characteristics according to the degree of curing see Tables II and VII. 

(4) Finish and appearance--(i) Bandaged and paraffin-dipped. The rind shall be sound,

firm and smooth, providing a good protection to the cheese. The bandage may be slightly uneven,

overlapped or wrinkled, but not burst or torn. The surface shall be practically smooth, bright and

have a good coating of paraffin or wax that adheres firmly to all surfaces of the cheese, with certain

allowable tolerances for mold and other defects according to the degree of curing. There shall be

no indication that mold has entered the cheese. Shall be free from huffing, but may have slightly

high edges and be slightly lopsided. For detailed specifications and classification of finish and

appearance characteristics according to the degree of curing see Tables II and VIII. 

(ii) Rindless. The wrapper or covering shall adequately and securely envelop the cheese,

be neat, unbroken and fully protect the surface but may be slightly wrinkled. The cheese shall be

free from huffing but may be slightly lopsided and may have very slight mold under the wrapper or

covering in medium and cured classifications. There shall be no indication that mold has entered

the cheese. For detailed specifications and classification of finish and appearance characteristics of

rindless according to the degree of curing see Tables II and VIII.
4

Table I--Detailed Specifications for U.S. Grade AA

Fresh or current Medium cured Cured or aged

(a) Flavor:

Fine and highly pleasing. May be lacking

in flavor development or may possess

slight characteristic cheddar cheese

flavor. May possess a very slight feed

flavor, but shall be free from any

undesirable flavors and odors.

(b) Body and texture:

A plug drawn from the cheese shall be

firm, appear smooth, compact, close and

should be slightly translucent, but may

have a few small mechanical openings.

The texture may be definitely curdy or

may be partially broken down if more

than 3 weeks old. Shall be free from

sweet holes, yeast holes and gas holes of

any kind.

(c) Color:

Shall have a uniform, bright attractive

appearance; practically free from white

lines or seams. May be colored or

uncolored but if colored it should be a

medium yellow-orange.

(d) Finish and appearance:

Bandaged and paraffin-dipped. Shall

possess a sound, firm rind with a smooth

bandage and paraffin coating adhering

tightly but may possess soiled surface to a

very slight degree. The cheese shall be

even and uniform in shape.

Rindless. The wrapper or covering shall

be practically smooth, properly sealed

with adequate overlapping at the seams or

by any other satisfactory type of closure. 

The wrapper or covering shall be neat

and adequately and securely envelop the

cheese. May be slightly wrinkled but

shall be of such character as to fully

protect the surface of the cheese and not

detract from its initial quality. Shall be

free from mold under wrapper or

covering and shall not be huffed or

lopsided.

Fine and highly pleasing. Possesses a Fine and highly pleasing characteristic

moderate degree of characteristic cheddar cheddar cheese flavor showing moderate

cheese flavor. May possess a very slight to well-developed degrees of flavor or

feed flavor but shall be free from any sharpness. May possess a very slight feed

undesirable flavors and odors. flavor but shall be free from any

 A plug drawn from the cheese shall be A plug drawn from the cheese shall be

firm, appear smooth, waxy, compact, firm, appear smooth, waxy, compact,

close, flexible and translucent, but may close and translucent but may have a few

have a few mechanical openings if not mechanical openings if not large and

large and connecting. May be slightly or connecting. Should be free from

not entirely broken down. May possess curdiness and possess a cohesive

not more than one sweet hole per plug velvet-like texture. May possess not more

but shall be free from other gas holes. than one sweet hole per plug but shall be

Shall have a uniform, bright attractive

appearance; practically free from white Shall have a uniform, bright attractive

lines or seams. May be colored or appearance; practically free from white

uncolored, but if colored it should be a lines or seams. May show numerous tiny

medium yellow-orange. white specks. May be colored or

Bandaged and paraffin dipped. Shall 

possess a sound, firm rind with a smooth

bandage and paraffin coating adhering

tightly but may possess very slight mold

under bandage and paraffin, and the

following other characteristics to a slight

degree; soiled surface and surface mold. 

The cheese shall be even and uniform in

shape.

Rindless. Same as for current, except

very slight mold under wrapper or

covering permitted .

undesirable flavors and odors.

free from other gas holes.

uncolored, but if colored it should be a

medium yellow-orange. 

 Bandaged and paraffin dipped. Shall

possess a sound, firm rind with a smooth

bandage and paraffin coating adhering

tightly but may possess the following

characteristics to a slight degree; soiled

surface and mold under bandage and

paraffin; and surface mold to a definite

degree. The cheese shall be even and

uniform in shape. 

Rindless. Same as for medium.
5

Table II--Detailed Specifications for U.S. Grade A

Fresh or current Medium cured Cured or aged

(a) Flavor:

Shall possess a pleasing flavor. May be

lacking in flavor development or may

possess slight characteristic cheddar

cheese flavor. May possess very slight

acid, slight feed but shall not possess any

undesirable flavors and odors.

(b) Body and texture: 

A plug drawn from the cheese shall be

firm, appear smooth, compact, close and

should be slightly translucent but may

have a few mechanical openings if not

large and connecting. May possess not

more than two sweet holes per plug but

shall be free from other gas holes. May

be definitely curdy or partially broken

down if more than 3 weeks old.

(c) Color: 

Shall have a fairly uniform, bright

attractive appearance. May have slight

white lines or seams or be very slightly

wavy. May be colored or uncolored but if

colored, it should be a medium

yellow-orange.

(d) Finish and appearance: 

Bandaged and paraffin dipped. Shall

possess a sound, firm rind with the

bandage and paraffin coating adhering

tightly, but may possess the following

characteristics to a very slight degree;

soiled surface and surface mold; and to a

slight degree; rough surface, irregular

bandaging, lopsided and high edges. 

Rindless. The wrapper or covering shall

be practically smooth, properly sealed

with adequate overlapping at the seams or

by any other satisfactory type of closure. 

The wrapper or covering shall be neat

and adequately and securely envelop the

cheese. May be slightly wrinkled but

shall be of such character as to fully

protect the surface of the cheese and not

detract from its initial quality. Shall be

free from mold under the wrapper or

covering and shall not be huffed but may

be slightly lopsided. 

Shall possess a pleasing characteristic Shall possess a pleasing characteristic

cheddar cheese flavor and aroma. May cheddar cheese flavor and aroma with

possess a very slight bitter flavor and the moderate to well developed degrees of

following flavors to a slight degree; feed flavor or sharpness. May possess the

and acid. following flavors to a slight degree; bitter,

A plug drawn from the cheese shall be A plug drawn from the cheese should be

reasonably firm, appear reasonably fairly firm, appear smooth, waxy, fairly

smooth, waxy, fairly close and translucent close and translucent but may have a few

but may have a few mechanical openings mechanical openings. Should be free

if not large and connecting. May be from curdiness. May possess not more

slightly curdy or not entirely broken than two sweet holes per plug but shall be

down. May possess not more than two free from other gas holes. May possess

sweet holes per plug but shall be free the following other characteristics to a

from other gas holes. May possess the slight degree; crumbly, mealy, short,

following other characteristics to a slight weak and pasty. 

degree; mealy, short and weak.

Shall have a uniform, bright attractive Shall have a uniform, bright attractive

appearance. May have slight white lines appearance. May have slight white lines

or seams. May be colored or uncolored or seams and numerous tiny white

but if colored, it should be a medium specks. May be colored or uncolored, but

yellow-orange. if colored, it should be a medium

Bandaged and paraffin dipped. Shall

possess a sound, firm rind with the Bandaged and paraffin dipped. Shall

bandage and paraffin coating adhering possess a sound, firm rind with the

tightly but may possess very slight mold bandage and paraffin coating adhering

under bandage and paraffin and the tightly but may possess the following

following other characteristics to a slight characteristics to a slight degree; soiled

degree; soiled surface, surface mold, surface, rough surface, mold under

rough surface, irregular bandaging, bandage and paraffin, irregular

lopsided and high edges. bandaging, lopsided and high edges; and

Rindless. Same as for current, except

very slight mold under wrapper or

covering permitted. 

feed and acid. 

yellow-orange.

surface mold to a definite degree.

Rindless. Same as for medium.
6

Table III--Detailed Specifications for U.S. Grade B

Fresh or current Medium cured Cured or aged

(a) Flavor: 

Should possess a fairly pleasing

characteristic cheddar cheese flavor, but

may possess very slight onion and the

following flavors to a slight degree: Acid,

flat, bitter, fruity, utensil, whey-taint,

yeasty, malty, old milk, weedy, barny and

lipase; feed flavor to a definite degree. 

(b) Body and texture: 

A plug drawn from the cheese may

possess the following characteristics to a

slight degree: Coarse, short, mealy, weak,

pasty, crumbly, gassy, slitty and corky;

the following to a definite degree: Curdy

open, and sweet holes. 

 (c) Color: 

May possess the following characteristics

to a slight degree: Wavy, acid-cut,

mottled, salt spots, dull or faded; and

definitely seamy. May be colored or

uncolored but if colored, may be slightly

unnatural.

(d) Finish and appearance: 

Bandaged and paraffin dipped. Shall

possess a reasonably firm sound rind, but

may possess very slight mold under

bandage and paraffin. The following

characteristics to a slight degree: Soiled

surface, surface mold, defective coating,

checked rind, huffed, weak rind, and sour

rind; and to a definite degree: Rough

surface, irregular bandaging, lopsided and

high edges. 

Rindless. The wrapper or covering shall

be fairly smooth and properly sealed with

adequate overlapping at the seams or by

other satisfactory type of closure. The

wrapper or covering shall be fairly neat

and adequately and securely envelop the

cheese. May be definitely wrinkled but

shall be of such character as to protect the

surface of the cheese and not detract from

its initial quality. Shall be free from mold

under wrapper or covering but may be

slightly huffed and slightly lopsided.

Should possess a fairly pleasing Should possess a fairly pleasing

characteristic cheddar cheese flavor and characteristic cheddar cheese flavor and

aroma. May possess very slight onion aroma, with moderate to well developed

and the following flavors to a slight degrees of flavor or sharpness. May

degree; flat, yeasty, malty, old milk, possess very slight onion and the

weedy, barny and lipase; the following to following flavors to a slight degree; flat,

a definite degree; feed, acid, bitter, fruity, yeasty, malty, old milk, weedy, barny,

utensil, and whey-taint. lipase and sulfide; the following to a

A plug drawn from the cheese may A plug drawn from the cheese may

possess the following characteristics to a possess the following characteristics to a

slight degree: Curdy, coarse, gassy, slitty, slight degree; gassy and slitty; the

and corky; the following to a definite following to a definite degree: Open,

degree: Open, short, mealy, weak, pasty, sweet holes, short, mealy, weak, pasty

crumbly, and sweet holes. and crumbly.

May possess a very slight bleached May possess the following characteristics

surface; and the following characteristics to a slight degree: Wavy, acid-cut,

to a slight degree: Wavy, acid-cut, mottled, salt spots, dull or faded and

mottled, salt spots, dull or faded; and bleached surface; and definitely seamy. 

definitely seamy. May be colored or May be colored or uncolored but if

uncolored but if colored, may be slightly colored, may be slightly unnatural. 

unnatural.

Bandaged and paraffin dipped. Shall possess a reasonably firm sound rind, but

possess a reasonably firm sound rind, but may possess the following characteristics

may possess the following characteristics to a slight degree; checked rind, huffed,

to a slight degree; surface mold, mold weak rind, and sour rind; the following to

under bandage and paraffin, checked a definite degree: Soiled surface, surface

rind, huffed, weak rind, and sour rind; the mold, mold under bandage and paraffin,

following to a definite degree: Soiled rough surface, irregular bandaging,

surface, rough surface, irregular lopsided, high edges and defective

bandaging, lopsided, high edges and coating.

defective coating.

Rindless. Same as for current, except

slight mold underwrapper or covering

permitted.

definite degree: Feed, acid, bitter, fruity,

utensil, and whey-taint. 

Bandaged and paraffin dipped. Shall

Rindless. Same as for medium.
7

Table IV--Detailed Specifications for U.S. Grade C

Fresh or current Medium cured Cured or aged

(a) Flavor: 

May possess the following flavors to a

slight degree: Sour, metallic, onion; and

to a definite degree: Acid, flat, bitter,

fruity, utensil, whey-taint, yeasty, malty,

old milk, weedy, barny, and lipase; feed

flavor to a pronounced degree.

(b) Body and texture: 

A plug drawn from the cheese may

possess the following characteristics to a

definite degree: Curdy, coarse, corky,

crumbly, mealy, short, weak, pasty, gassy,

slitty, pinny; and to a pronounced degree;

open and sweet holes. The cheese shall

be sufficiently compact to permit the

drawing of a plug.

(c) Color: 

May have a slight bleached surface and

possess the following other characteristics

to a definite degree: Wavy, acid-cut,

mottled, salt spots, dull or faded; and

seamy to a pronounced degree. May be

colored or uncolored but if colored, may

be definitely unnatural. The color shall

not be particularly unattractive.

(d) Finish and appearance: 

Bandaged and paraffin dipped. May

possess the following characteristics to a

slight degree: Cracks in rind, soft spots

and wet rind; and mold under bandage

and paraffin; and to a definite degree:

Soiled surface, surface mold, defective

coating, checked rind, weak rind, sour

rind, and huffed; and to a pronounced

degree: Rough surface, irregular

bandaging, lopsided and high edges. 

Rindless. The wrapper or covering shall

be fairly smooth and properly sealed with

adequate overlapping at the seams or by

other satisfactory type of closure. The

wrapper or covering shall adequately and

securely envelop the cheese. May be

definitely soiled and wrinkled but shall be

of such character as to protect the surface

of the cheese and and not detract from its

initial quality. May have slight mold

under the wrapper or covering and may

be definitely huffed and lopsided.

 a 

May possess the following flavors to a

slight degree: Onion, and sulfide; and to a

definite degree: Flat, sour, metallic,

yeasty, malty, old milk, weedy, barny and

lipase; and to a pronounced degree; feed,

May possess the following flavors to a May possess slight onion and the

slight degree: Onion and sulfide; and to a following flavors to a definite degree: flat,

definite degree: Flat, sour, metallic, sour, metallic, yeasty, malty, old milk,

yeasty, malty, old milk, weedy, barny and weedy, barny, lipase and sulfide; and to a

lipase; and to a pronounced degree; feed, pronounced degree: Feed, acid, bitter,

acid, bitter, fruity, utensil, and whey-taint. fruity, utensil and whey-taint.

A plug drawn from the cheese may be

slightly curdy and may possess the A plug drawn from the cheese may

following other characteristics to a possess the following characteristics to a

definite degree: Coarse, corky, gassy, definite degree: Gassy, slitty, pinny; and

slitty and pinny; and to a pronounced to a pronounced degree; open, sweet

degree: Open, sweet holes, short, weak, holes, short, weak, pasty, crumbly and

pasty, crumbly and mealy. The cheese mealy. The cheese shall be sufficiently

shall be sufficiently compact to permit the compact to permit the drawing of a plug.

drawing of a plug.

 

May possess the following characteristics Same as for medium.

to a definite degree: Wavy, acid-cut,

mottled, salt spots, bleached surface, dull

or faded; and seamy to a pronounced

degree. May be colored or uncolored but

if colored may be definitely unnatural. 

The color shall not be particularly

unattractive.

Bandaged and paraffin dipped. May Bandaged and paraffin dipped. May

possess very slight rind rot and the possess the following characteristics to a

following other characteristics to a slight slight degree: Rind rot, cracks in rind; and

degree: Cracks in rind; soft spots and wet to a definite degree; checked rind, weak

rind; and to a definite degree: Surface rind, sour rind, wet rind, soft spots and

mold, mold under bandage and paraffin, huffed; and to a pronounced degree:

checked rind, weak rind, sour rind and Rough surface, soiled surface, surface

huffed; and to a pronounced degree: mold, mold under bandage and paraffin,

Soiled surface, rough surface, defective defective coating, irregular bandaging,

coating, irregular bandaging, lopsided and lopsided and high edges. 

high edges.

Rindless. Same as for current, except

definite mold under the wrapper or

covering permitted.

Rindless. Same as for medium.
8

Table V--Classification of Flavor According to Degree of Curing

Identification of

flavor AA A B C

characteristics

 Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured

 or dium or or dium or or dium or or dium or

cur- cured aged cur- cured aged cur- cured aged cur- cured aged

rent rent rent rent

Feed VS VS VS S S S D D D P P P

Acid -- -- -- VS S S S D D D P P

Flat -- -- -- -- -- -- S S S D D D

Bitter -- -- -- -- VS S S D D D P P

Fruity -- -- -- -- -- -- S D D D P P

Utensil -- -- -- -- -- -- S D D D P P

Metallic -- -- -- -- -- -- -- -- -- S D D

Sour -- -- -- -- -- -- -- -- -- S D D

Whey-Taint -- -- -- -- -- -- S D D D P P

Yeasty -- -- -- -- -- -- S S S D D D

Malty -- -- -- -- -- -- S S S D D D

Old Milk -- -- -- -- -- -- S S S D D D

Weedy -- -- -- -- -- -- S S S D D D

Onion -- -- -- -- -- -- VS VS VS S S S

Barny -- -- -- -- -- -- S S S D D D

Lipase -- -- -- -- -- -- S S S D D D

Sulfide -- -- -- -- -- -- -- -- S -- S D

VS--Very Slight. S--Slight. D--Definite. P--Pronounced.
9

Table VI--Classification of Body and Texture According to Degree of Curing

Identification of 

body and texture AA A B C

characteristics

 Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured

 or dium or or dium or or dium or or dium or

cur- cured aged cur- cured aged cur- cured aged cur- cured aged

rent rent rent rent

Curdy D S -- D S -- D S -- D S

Coarse -- -- -- -- -- -- S S -- D D

Open VS S S S S S D D D P P P

Sweet holes -- VS VS S S S D D D P P P

Short -- -- -- -- S S S D D D P P

Mealy -- -- -- -- S S S D D D P P

Weak -- -- -- -- S S S D D D P P

Pasty -- -- -- -- -- S S D D D P P

Crumbly -- -- -- -- -- S S D D D P P

Gassy -- -- -- -- -- -- S S S D D D

Slitty -- -- -- -- -- -- S S S D D D

Corky -- -- -- -- -- -- S S -- D D

Pinny -- -- -- -- -- -- -- -- -- D D D

VS--Very Slight. S--Slight. D--Definite. P--Pronounced.
10

Table VII--Classification of Color According to Degree of Curing

Identification

of color AA A B C

characteristics

 Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured

 or dium or or dium or or dium or or dium or

 cur- cured aged cur- cured aged cur- cured aged cur- cured aged

rent rent rent rent

Seamy VS VS VS S S S D D D P P P

Wavy -- -- -- VS -- -- S S S D D D

Acid-cut -- -- -- -- -- -- S S S D D D

Unnatural -- -- -- -- -- -- S S S D D D

Mottled -- -- -- -- -- -- S S S D D D

Salt spots -- -- -- -- -- -- S S S D D D

Dull or faded -- -- -- -- -- -- S S S D D D

Bleached

surfaced

(rindless)

-- -- -- -- -- -- -- VS S S D D

VS--Very Slight. S--Slight. D--Definite. P--Pronounced.
11

Table VIII--Classification of Finish and Appearance According to Degree of Curing

Identification

of 

finish and AA A B C

appearance

characteristics

 

 

 

Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured

or dium or or dium or or dium or or dium or

cur- cured aged cur- cured aged cur- cured aged cur- cured aged

rent rent rent rent

Soiled surface VS S S VS S S S D D D P P

Surface mold -- S D VS S D S S D D D P

Mold under

bandage and

paraffin

-- VS S -- VS S VS S D S D P

Mold under

wrapper or

covering

(rindless)

-- VS VS -- VS VS -- S S S D D

Rough -- -- -- S S S D D D P P P

surface

Irregular -- -- -- S S S D D D P P P

bandaging

(uneven,

wrinkled and

overlapping)

Lopsided -- -- -- S S S D D D P P P

Lopsided -- -- -- S S S S S S D D D

(rindless)

High edges -- -- -- S S S D D D P P P

Huffed -- -- -- -- -- -- S S S D D D

Defective -- -- -- -- -- -- S D D D P P

coating

(scaly,

blistered and

checked)

Cracks in rind -- -- -- -- -- -- -- -- -- S S S

Checked rind -- -- -- -- -- -- S S S D D D

VS--Very Slight. S--Slight. D--Definite. P--Pronounced.
12

Table VIII--Classification of Finish and Appearance 

According to Degree of Curing (Continued)

Identification

of 

finish and AA A B C

appearance

characteristics

Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured Fresh Me- Cured

or dium or or dium or or dium or aged or dium or 

cur- cured aged cur- cured aged cur- cured cur- cured aged

rent rent rent rent

Soft spots -- -- -- -- -- -- -- -- -- S S D

Weak rind -- -- -- -- -- -- S S S D D D

Sour rind -- -- -- -- -- -- S S S D D D

Wet rind -- -- -- -- -- -- -- -- -- S S D

Rind rot -- -- -- -- -- -- -- -- -- -- VS S

VS--Very Slight. S--Slight. D--Definite. P--Pronounced.
13

 (c) U.S. Grade B. U.S. Grade B cheddar cheese shall conform to the following

requirements and specifications: 

(1) Flavor. May possess certain undesirable flavors to a limited degree in accordance with

the aging of the cheese. For detailed specifications and classification of flavor characteristics

according to the degree of curing see Tables III and V. 

 (2) Body and texture. A plug drawn from the cheese may be loose and open and may have

numerous sweet holes, scattered yeast holes and other scattered gas holes; and may possess various

body characteristics in accordance with degree of curing but pinny gas holes are not permitted. For

detailed specifications and classification of body and texture characteristics according to the degree

of curing see Tables III and VI. 

 (3) Color. May be colored or uncolored and possess various characteristics. For detailed

specifications and classification of color characteristics according to the degree of during see Tables

III and VII. 

 (4) Finish and appearance--(i) Bandaged and paraffin-dipped. The rind shall be sound,

may be slightly weak, but free from soft spots, rind rot, cracks and openings of any kind. The

bandage may be uneven and wrinkled but not burst or torn. The surface may be rough and

unattractive but shall possess a fairly good coating of paraffin or wax. The paraffin may be scaly or

blistered with mold and certain other characteristics permitted in accordance with the degree of

curing but there shall be no indication that mold has entered the cheese. May be huffed, lopsided

and have high edges. For detailed specifications and classification of finish and appearance

characteristics according to the degree of curing see Tables III and VIII. 

 (ii) Rindless. The covering or wrapper shall adequately and securely envelop the cheese, be

fairly neat, unbroken and protect the surface but may be wrinkled. The cheese may be huffed,

lopsided and have slight mold under the wrapper or covering in medium and cured classifications.

There shall be no indication that mold has entered the cheese. For detailed specifications and

classification of finish and appearance characteristics of rindless according to the degree of curing

see Tables III and VIII. 

 (d) U.S. Grade C. U.S. Grade C cheddar cheese shall conform to the following

requirements and specifications: 

(1) Flavor. May possess somewhat objectionable flavors and odors with certain increased

tolerances in accordance with the degree of curing. For detailed specifications and classification of

flavor characteristics according to the degree of curing see Tables IV and V. 

 (2) Body and texture. May be loose with large and connecting mechanical openings;

possess various gas holes and body characteristics, with certain limitations and varying with the

degree of curing. The cheese, however, shall be sufficiently compact to permit the drawing of a

plug. For detailed specifications and classification of body and texture characteristics according to

the degree of curing see Tables IV and VI. 

 (3) Color. May be colored or uncolored and possess various characteristics but not to the

extent that the color is particularly unattractive. For detailed specifications and classification of

color characteristics according to the degree of curing see Tables IV and VII. 

(4) Finish and appearance--(i) Bandaged and paraffin-dipped. The rind may be weak and

possess characteristics such as soft spots, rind rot, cracks, and openings, with certain limitations

and varying with the degree of curing. The bandage may be uneven and wrinkled but not burst or

torn. May have a very rough, unattractive appearance and the paraffin may be scaly and blistered,

with mold and other characteristics permitted, varying with the degree of curing, but there shall be

no evidence that mold has entered the cheese. May be huffed and lopsided and have high edges to
14

a degree not permitted in the higher grades. For detailed specifications and classification of finish

and appearance characteristics according to the degree of curing see Tables IV and VIII. 

 (ii) Rindless. The wrapper or covering shall adequately and securely envelop the cheese,

be unbroken and protect the surface but may be wrinkled and soiled. The cheese may be huffed,

lopsided and have mold under the wrapper or covering in accordance with the degree of curing.

There shall be no indication that mold has entered the cheese. For detailed specifications and

classification of finish and appearance characteristics of rindless according to the degree of curing

see Tables IV and VIII. 

§ 58.2506 Explanation of terms. 

(a) With respect to packaging--(1) Paraffin. Refined paraffin, amorphous wax,

microcrystalline wax or any combination of such or any other suitable substance. 

 (2) Rindless. Cheese which has not formed a rind due to the impervious type of wrapper,

covering, or container, enclosing the cheese, or by any other means of handling. 

 (b) With respect to flavor--(1) Very slight. Detected only upon very critical examination. 

 (2) Slight. Detected only upon critical examination. 

 (3) Definite. Not intense but detectable. 

 (4) Pronounced. So intense as to be easily identified. 

 (5) Lacking in flavor development. No undesirable and very little, if any, cheddar cheese

flavor development. 

 (6) Feed. Feed flavors (such as alfalfa, sweet clover, silage, or similar feed) in milk carried

through into the cheese. 

 (7) Acid. Sharp and puckery to the taste, characteristic of lactic acid. 

 (8) Flat. Insipid, practically devoid of any characteristic cheddar cheese flavor. 

 (9) Bitter. Distasteful, similar to taste of quinine. Most frequently found in aged cheese. 

 (10) Fruity. A sweet fruit-like flavor resembling apples; generally increasing in intensity as

the cheese ages. 

 (11) Utensil. A flavor that is suggestive of improper or inadequate washing and

sterilization of milking machines, utensils or factory equipment. 

 (12) Metallic. A flavor having qualities suggestive of metal, imparting a puckery sensation. 

 (13) Sour. An acidly pungent flavor resembling vinegar. 

 (14) Whey-taint. A slightly acid flavor and odor characteristic of fermented whey caused

by too slow expulsion of whey from the curd. 

(15) Yeasty. A flavor indicating yeasty fermentation. 

 (16) Malty. A distinctive, harsh flavor suggestive of malt. 

 (17) Old Milk. Lacks freshness. 

 (18) Weedy. A flavor due to the use of milk which possesses a common weedy flavor.

Present in cheese when cows have eaten weedy hay or grazed on common weed-infested pastures. 

 (19) Onion. This flavor is recognized by the peculiar taste and aroma suggestive of its

name. Present in milk or cheese when the cows have eaten onions, garlic or leeks. 

 (20) Barny. A flavor characteristic of the odor of a cow stable. 

 (21) Lipase. A flavor suggestive of rancidity or butyric acid, sometimes associated with a

bitterness. 

 (22) Sulfide. An objectionable flavor of hydrogen sulfide similar to the flavor of water

with a high sulfur content. 
15

 (c) With respect to body and texture--(1) Broken down. 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. 

 (2) Smooth. Feels silky; not dry and coarse or rough. 

 (3) Solid, compact and close. Practically free from openings of any kind. 

 (4) Firm. Feels solid, not soft or weak. 

 (5) Reasonably firm. Somewhat less firm but not to the extent of materially injuring the

keeping quality of the cheese. 

 (6) Waxy. When worked between the fingers, molds well like wax or cold butter. 

 (7) Translucent. The appearance of being partially transparent. 

 (8) Curdy. Smooth but firm; when worked between the fingers is rubbery and not waxy. 

 (9) Coarse. Feels rough, dry and sandy. 

 (10) Open. Mechanical openings that are irregular in shape and are caused by

workmanship and not gas fermentation. 

 (11) Sweet holes. Spherical gas holes, glossy in appearance; usually about the size of BB

shots; also referred to as shot or Swiss holes. 

 (12) Short. No elasticity to the plug and when rubbed between the thumb and fingers it

tends toward mealiness. 

 (13) Mealy. Short body, does not mold well and looks and feels like corn meal when

rubbed between the thumb and fingers. 

 (14) Weak. Requires little pressure to crush, is soft but is not necessarily sticky like a pasty

cheese. 

 (15) Pasty. Usually weak body and when the cheese is rubbed between the thumb and

fingers it becomes sticky and smeary. 

 (16) Crumbly. Loosely knit and tends to fall apart when rubbed between the thumb and

fingers. 

 (17) Gassy. Gas holes of various sizes and may be scattered. 

 (18) Slitty. Narrow elongated slits generally associated with a cheese that is gassy or

yeasty. Sometimes referred to as “fish-eyes.” 

 (19) Corky. Hard, tough, over-firm cheese which does not readily break down when

rubbed between the thumb and fingers. 

(20) Pinny. Numerous very small gas holes. 

 (d) With respect to color--(1) Uncolored. Absence of artificial coloring. 

 (2) Seamy. White thread-like lines that form if the pieces of curd are not properly joined

together. 

 (3) Wavy. Unevenness of color which appears as layers or waves. 

 (4) Acid-cut. Bleached or faded appearance which sometimes varies throughout the

cheese, appearing most often around mechanical openings. 

 (5) Unnatural. Deep orange or reddish color. 

 (6) Mottled. Irregular shaped spots or blotches in which portions are light colored and

others are higher colored. Also an unevenness of color due to combining the curd from two

different vats, sometimes referred to as “mixed curd.”

 (7) Salt spots. Large light colored spots or areas. 

 (8) Dull or faded. A color condition lacking in lustre or translucency. 

 (9) Bleached surface. A faded color beginning at the surface and progressing inward. 

 
16

(10) Tiny white specks. Specks resembling grains of salt scattered throughout the cheese.

They are generally associated with aged cheese. 

 (11) Unattractive. Abnormal or unappetizing appearance. 

 

(e) With respect to finish and appearance--(1) Wax or paraffin that adheres firmly to the

surface of the cheese. Thin or thick coating with no indication of cracking, breaking, or loosening. 

 (2) Rind. Hard coating caused by the desiccation of the surface of the cheese. 

 (3) Firm sound rind. Possessing a firmness and thickness (not easily dented or damaged)

consistent with the size of the cheese and which is dry, smooth, and closely knit, sufficient to

protect the interior quality from external defects; free from checks, cracks, breaks or soft spots. 

 (4) Burst or torn bandage. A severance of the bandage usually occurring at the side seam

or is otherwise snagged or broken. 

 (5) Wrapper or covering. Transparent or opaque material (plastic film type or foil) next to

the surface of the cheese, used as an enclosure or covering of the cheese. 

 (6) Adequately and securely envelop. Wrapper or covering properly sealed, and entirely

enclosing the cheese, with sufficient adherence for ample protection and prevention of mold. 

 (7) Smooth bright surface. Clean, glossy surface. 

 (8) Smooth surface. Not rough or uneven. 

 (9) Soiled surface. Milkstone, rust spots or other discoloration on the surface of the

cheese. 

 (10) Surface mold. Mold on the paraffin or the exterior of the cheese. 

 (11) Mold under bandage and paraffin. Mold spots or areas that have formed under the

paraffin or mold that has penetrated from the surface and continued to develop. 

 (12) Mold under wrapper or covering. Mold spots or areas that have formed under the

wrapper or on the cheese. 

 (13) Rough surface. Lacks smoothness. 

 (14) Bandage evenly placed. Overlapping the edges evenly about one inch. 

 (15) Irregular bandaging. Bandage improperly placed in the hoop resulting in too much

bandage on one end and insufficient on the other causing overlapping; wrinkled and loose fitting. 

 (16) Lopsided. One side of the cheese is higher than the other side. 

 (17) High edge. A rim or ridge on the follower side of the cheese, which is raised in

varying degrees. In extreme cases it may bend over. 

 (18) Defective coating. Brittle coating of paraffin that breaks and peels off in the form of

scales or flakes; flat or raised blisters or bubbles under the surface of the paraffin; checked paraffin,

including cracks, breaks or hairline checks in the paraffin or coating of the cheese. 

 (19) Cracks in the rind. Openings or breaks in the rind. 

 (20) Checked rind. Numerous small cracks or breaks in the rind, sometimes following the

outline of curd particles, sometimes referred to as “curd openings.” 

 (21) Soft spots. Soft to the touch and the spots are usually faded and moist. 

 (22) Huffed. Swollen because of gas fermentation. The cheese becomes rounded or oval

in shape instead of being flat. 

 (23) Weak rind. Thin and possessing little or no resistance to pressure. 

 (24) Sour rind. A fermented rind condition, usually confined to the faces of the cheese. 

 (25) Wet rind. A wet rind is one in which the moisture adheres to the surface of the rind

and which may or may not soften the rind or cause discoloration. 

 (26) Rind rot. Soft spots on the rind that have become discolored and have decayed or

decomposed.