Agricultural Marketing Service

Commodity Procurement Program

P.O. Box 419205, Mail Stop 8718

Kansas City, MO 64141-6205

USDA COMMODITY REQUIREMENTS

NATURAL SWISS CHEESE

FOR USE IN DOMESTIC PROGRAMS

Effective Date: August 2020
USDA COMMODITY REQUIREMENTS

NATURAL SWISS CHEESE

FOR USE IN DOMESTIC PROGRAMS

Table of Contents

Part 1 COMMODITY SPECIFICATIONS................................................................................ 1

Section 1.1 COMMODITIES ...................................................................................................... 1

Section 1.2 QUALITY ASSURANCE........................................................................................ 4

Part 2 CONTAINER AND PACKAGING REQUIREMENTS................................................ 5

Section 2.1 COMMERCIAL PACKAGING AND LABELING ................................................ 5

Section 2.2 MONTH/YEAR OF PACK...................................................................................... 5

Section 2.3 MATERIALS............................................................................................................ 5
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Part 1 COMMODITY SPECIFICATIONS 

Section 1.1 COMMODITIES

I. Product Requirements

A. Swiss cheese. The product shall:

(1) Comply with all applicable Federal regulations including, but not limited to, those contained

in 21 CFR § 133.195 for Swiss and Emmentaler Cheese.

(2) Be U.S. Grade A and conform to the United States Standards for Grades of Swiss Cheese, 

Emmentaler Cheese. 

(3) Be prepared and packaged in accordance with good manufacturing practices (21 CFR Part

117).

(4) Comply with all applicable Federal and State mandatory requirements and regulations 

relating to the preparation, packaging, labeling, storage, distribution, and sale of the cheese 

within the commercial marketplace.

B. For sliced cheese (material code 111312), individual cheese slices shall weigh 0.5 to 1.0 ounce. 

Slice weights must be consistent within a package and within a truckload.

II. Production Requirements

A. The cheese delivered to the Government shall have been manufactured from pasteurized milk 

that was produced in the United States and not previously owned by the Government, and in 

plants that were inspected and approved by the Dairy Grading Branch (DGB), Dairy Programs

(DP), Agricultural Marketing Service (AMS), USDA. The USDA AMS plant approval code 

must match the appropriate product or operation code for the commodity being offered. All 

manufacturers are required to give at least seven days advance notice of Commodity 

Procurement production schedules to Dairy Grading Branch.

B. All dairy ingredients shall be pasteurized at a temperature of not less than 71.7°C (161°F) for a 

period of not less than 15 seconds, or for a time and at a temperature equivalent thereto in 

phosphatase destruction.

C. Dairy ingredients used in the manufacture of cheese shall originate from a plant that has been 

approved by the Dairy Grading Branch (DGB), Dairy Programs (DP), Agricultural Marketing 

Service (AMS), USDA. The USDA AMS plant approval code must match the appropriate 

product or operation code for the dairy ingredient being used.

D. Cheese used for cutting shall be clean, free from impurities, mold, rind rot, soft spots, salt spots, 

pests, and other similar defects.
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E. A mold inhibitor may be applied in accordance with the Federal Food, Drug, and Cosmetic Act.

F. Cheese which deviates from the specifications contained herein will be rejected, or, at the 

discretion of the contracting officer, accepted at discounts to be determined by the Government.

G. Notwithstanding the other provisions of this section, the presence of any extraneous material in 

the Swiss cheese will be the basis for rejection.

III. Product Age and Temperature Requirements

Cheese product age and temperature requirements shall comply with the following:

Requirement Description

Product Age Cheese shall be at least 60 days old and conform to the provisions of 21 

CFR 133.195.

The cheese shall be stored at 36 ̊ to 38 ̊F (2.2 ̊ to 3.3°C) prior to inspection.

Temperature At the time of delivery, the cheese shall have a temperature of no higher 

than 41°F.

IV. Composition Requirements

Swiss cheese shall meet the composition requirements in Section 1.1, Product Requirements, Part A:

Composition Swiss Cheese

pH 5.5-5.9

Moisture 36-41%

Fat (dry basis) 43-54%

Salt 0.3-1.2%

V. Microbiological Requirements

The product prior to conversion to slices and blocks shall meet the following microbiological 

requirements:

Coliform or EB (Enterobacteriaceae) Coliform: <100 cfu/g or EB: <100 cfu/g

Yeast & Mold <100 cfu/g

E. coli <10 cfu/g

Staphylococcus aureus <10 cfu/g

Listeria Negative in 125 grams

Salmonella Negative in 375 grams

Shiga-toxin producing E. coli Negative in 375 grams

VI. Physical Analysis
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Swiss cheese physical analysis requirements shall comply with the following:

Swiss Cheese

Flavor: Shall be a pleasing and desirable characteristic Swiss cheese flavor, consistent

with the age of the cheese, and free from undesirable flavors. A flavor profile that includes a sweet, 

nutty flavor profile, balanced with sour flavors from lactic acid fermentation. There may be some 

minor bitterness, but should not be a pronounced part of the flavor. Excessive bitter and unclean 

Swiss cheese flavor shall be rejected.

Body: Shall be uniform, firm, and smooth. 

Eyes and Texture: The cheese shall be properly set and shall possess well-developed round or 

slightly oval-shaped eyes which are relatively uniform in size and distribution. The majority of the 

eyes shall be 3/8 to 13/16 inch in diameter. The cheese may possess the following eye 

characteristics to a very slight degree: dull, rough, and shell; and the following texture

characteristics to a very slight degree: checks, picks, and streuble. For sliced Swiss cheese there is 

a minimum expectation of at least 1 eye per every 2 slices in each package of 3/8 to 13/16 inch in 

diameter. There shall not be an excessive number of individual Swiss cheese slices without eyes 

per package.

Finish, Appearance: (i) Rind. The rind shall be sound, firm, and smooth, providing good 

protection to the cheese. The surface of the cheese may exhibit mold to a very slight degree. There 

shall be no indication that mold has penetrated into the interior of the cheese.

(ii) Rindless. Rindless blocks of Swiss cheese should be reasonably uniform in size, and

well-shaped. The wrapper or covering shall adequately and securely envelop the cheese, be neat,

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

of the cheese may exhibit mold to a very slight degree. There shall be no indication that mold

has penetrated into the interior of the cheese.

Color: Shall be natural, attractive, and uniform. The cheese shall be white to light yellow in color.

A. The cheese shall be evaluated through a qualitative procedure to measure the characteristics 

of the melting profile. The cheese shall melt completely and evenly.

B. Manufacturer’s/Distributor’s Product Assurance. The manufacturer/distributor shall certify 

that the cheese provided shall meet the requirement of this CRD, conform to their own 

specifications, standards, and quality assurance practices, and be the same cheese offered 

for sale in the commercial market. The USDA reserves the right to require proof of

conformance.

The contractor shall be liable for losses due to excessive deterioration, mold development, 

or spoilage, which are discovered within 120 days for shreds and slices and 150 days for 

blocks from pack date.
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Section 1.2 QUALITY ASSURANCE

I. Inspection, Testing, and Certification Requirements

A. Manufacturers must request for AMS Dairy Program to evaluate samples of finished product for 

each production run in Section One plants of the Dairy Plants Surveyed and Approved for USDA 

Grading Service list. Manufacturers must request AMS Dairy Program to be present for continuous 

online inspection for each production run in Section Two plants of the Dairy Plants Surveyed and 

Approved for USDA Grading Service list. The quality, date(s) of manufacture, and weight of the 

cheese will be evidenced by grading certificates issued by AMS. (See Section 2.3 for package 

weights.)

B. All laboratory testing shall be performed by AMS National Science Laboratory, an 

independent commercial laboratory using AOAC International approved methodology, or 

the contractor’s laboratory that complies with the inspection clause in the contract. The 

results shall be evidenced by a Certificate of Analysis (COA) maintained by the contractor. 

The contracting officer may require submission of COAs representing contract 

performance. 

C. Contractors shall notify the Government immediately of lots that fail to meet contract 

requirements. 

D. Manufacturer’s/distributor’s certification. When the contractor performs quality assurance, 

the manufacturer/distributor will certify that the cheese distributed meets or exceeds the 

requirements of this CRD. 

E. USDA certification. When AMS performs quality assurance, the USDA, AMS, DP, DGB, 

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

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

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

CRD and other contractual requirements, and documenting the findings on official DGB 

certificates. In addition, when required in the solicitation, contract, or purchase order, DGB 

inspectors will examine the cheese for conformance to the United States Standards for 

Condition for Food Containers 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. The USDA AMS plant approval code must match the appropriate product or 

operation code for the commodity being manufactured. 

F. USDA inspection notes. USDA certification shall include evaluation of the quality and 

condition of samples of the cheese and compliance with requirements in the following 

areas. 

(1) Swiss Cheese Requirements (Sec 1.1). 

(2) Composition and Microbiological Requirements (Sec. 1.1). When USDA testing of 

cheese is specified, DGB inspection personnel shall select samples and submit them 

to the USDA, Science and Technology Programs (S&TP) laboratory for analysis. 

(3) Packaging requirements (Part 2).
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Part 2 CONTAINER AND PACKAGING REQUIREMENTS 

Section 2.1 COMMERCIAL PACKAGING AND LABELING

I. Packaging and Labeling Requirements

A. Contractors shall supply commercial brand products only and shall certify at the time of 

submission of an offer that the commercial product being delivered has a history of 

successful distribution and use in domestic commercial channels and is sold on the 

commercial market with an established level of consumer acceptance. 

B. Container and packaging requirements are those used in the current commercial shipping 

practices and shall comply with: 

(1) At contractor’s option, a statement such as “Not for Retail Sale” may be printed on 

the principal display panel of the food label. 

(2) The manufacturer’s lot code/lot identification number shall be shown on the 

commercial bill of lading. 

(3) Shipping containers shall be marked to show the maximum safe stacking height. It is 

the responsibility of the contractor in cooperation with the shipping container 

manufacturers to determine the safe stacking height. 

(4) For identification upon receipt at delivery warehouses, all commercial-labeled 

product shipping documents shall specify “FOR USDA FOOD DISTRIBUTION 

PROGRAMS.” 

C. Container, packaging, and unitization requirements shall comply with Section 4A52.211-3, 

4A52.211-4, and 4A52.211-6 in the Master Solicitation for Commodity ProcurementDomestic Programs which is available at 

https://www.ams.usda.gov/sites/default/files/media/MSCP.pdf.

Section 2.2 MONTH/YEAR OF PACK 

I. Marking Requirements

A. The month/year of pack shall be shown on all primary packaging (immediate containers) and 

shipping containers. 

B. A date fill code may be applied in addition to, but not in lieu of, the month, day, year, and 

time of pack. 

Section 2.3 MATERIALS

I. Material Codes
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Material 

Code

Product Description Cases Per 

Truck

Net Weight Per 

Truck

111312 Natural Swiss Cheese Slices - 6/24 oz 4,290 cases 38,610 lbs.

111310 Natural Swiss Cheese Blocks - 12/1 lb 3,360 cases 40,320 lbs.