California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 1 - Dairies › Article 4 - Special Varieties of Cheese › Section 415 - Varieties

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) In
				  accordance with the requirements of Section
				  37402 of the Food and Agricultural
				  Code, standards of composition, aging periods and labeling requirements are
				  hereby established for special varieties of cheese as follows:
Variety
Minimum Milk Fat Percent on Dry
							 Basis
Maximum Percent
							 Moisture
Minimum Aging
							 Period
Asadero..........................
40
55
Asiago (fresh or soft)..........................
50
45
60 days
Asiago, medium..........................
45
35
6 months
Asiago, old..........................
42
32
1 year
Bakers..........................
NS*
80
Blue..........................
50
46
60 days
Brandella Acidified Part
							 Skim..........................
30
52
Brick, brick for
							 manufacturing..........................
50
44
Caciocavallo siciliano..........................
42
40
90 days
Caciocavallo, uncured part
							 skim..........................
30
52
Caciocavallo, uncured whole
							 milk..........................
40
52
Cook or Koch..........................
NS*
80
Edam..........................
40
45
Farmers..........................
20
80
Feta..........................
45-50
50
Gammelost..........................
NS*
52
Gouda..........................
46
45
Gorgonzola..........................
50
42
90 days
Gruyere..........................
45
39
90 days
Hard..........................
50
39
Hard grating..........................
32
34
6 months
Limburger..........................
50
50
Part skim milk
							 cheese****..........................
30-44***
55
Mozzarella, uncured, part
							 skim..........................
30
52
Mozzarella, uncured, whole
							 milk..........................
40
52
Muenster, Munster..........................
50
46
Neufchatel..........................
20-33**
65
Nuworld..........................
50
46
60 days
Parmesan, Reggiano..........................
32
32
10 months
Part skim spiced..........................
20-50
NS*
Provolone, pasta filata..........................
45
45
Queso Anejo Skim..........................
NS*
55
Queso Enchilado Skim..........................
NS*
55
Ricotta..........................
11
80
Part skim Ricotta..........................
6-11**
80
Whey-Ricotta..........................
0-6**
80
Romano..........................
38
34
5 months
Roquefort, sheep's milk blue mold, blue mold from
							 sheep's milk..........................
50
45
60 days
Samsoe..........................
45
41
60 days
Sapsago..........................
NS*
38
5 months
Semisoft..........................
50
39-50
Semisoft part skim..........................
45-50
50
Skim milk
							 cheese****..........................
0-30***
55
Sheep's milk blue-mold..........................
50
45
60 days
Skim milk cheese for
							 manufacturing..........................
NS*
50
Soft ripened..........................
50
NS*
Spiced..........................
50
NS*
Swiss, Emmentaler..........................
43
41
60 days
Swiss for manufacturing..........................
43
41
60 days
Teleme..........................
50
54
* NS--Means no standard.
** On product basis.
*** Label must show fat content on a product basis. The
					 declaration to be accurate within the limits of good manufacturing
					 practice.
**** The term shall be preceded by or followed by a common,
					 or usual name or an arbitrary or fanciful name which is not false or misleading
					 in any particular.
(b)
				  Panella, Queso Blanco, Queso Fresco, and Jalapeno may be labeled skim cheese,
				  part skim cheese, or whole milk cheese, as the case may be, in letters of the
				  same size, style, and color of the varietal name. The moisture content shall
				  not exceed 55 percent.
(c) The
				  special varieties of cheese listed herein shall be labeled with the varietal
				  name and subject to standards of composition and method of manufacture for the
				  variety indicated. When no varietal name has been established, the fat and
				  moisture standards should determine into what general classification the cheese
				  falls, and such classification shall appear on the label preceded or followed
				  by the specific or common name of such cheese; or if no specific or common name
				  has become generally recognized therefor, an arbitrary or fanciful name which
				  is not false or misleading in any particular.
(d) All special varieties of cheese shall be
				  made from pasteurized milk or held 60 days before offered for sale with the
				  exception of those cheeses which require a holding time as part of the
				  cheese-making process. In such cases, the minimum age shown in the above table
				  shall apply. Pasteurized milk only shall be used for Muenster, Munster and Cook
				  or Koch cheese. Caciocavallo cheese or Mozzarella cheese when sold fresh or
				  uncured shall be made from pasteurized milk and/or pasteurized skim
				  milk.
(e) The labeling provisions
				  of Sections
				  37971-37976 of the Food and
				  Agricultural Code are applicable to all special varieties of cheese.
(f) When milk other than cow's milk is used
				  in whole or part, the label shall include the statement, "made from
				  __________," the blank being filled in with the name or names of the milk used
				  in the order of predominance by weight.
(g) The following cheeses in the form of
				  slices or cuts in consumer-sized packages may contain not more than 0.2 percent
				  by weight of sorbic acid and shall be labeled "sorbic acid added to retard mold
				  growth" or "sorbic acid added as a preservative," if such cheese contains
				  sorbic acid: Cheddar cheese, cheese; washed curd cheese, soaked curd cheese;
				  colby cheese; granular cheese; Swiss cheese, Emmentaler cheese; Gruyere cheese;
				  brick cheese; Muenster cheese, Munster cheese; Monterey cheese, Monterey jack
				  cheese; provolone cheese, pasta filata cheese; caciocavallo siciliano cheese;
				  Asiago fresh cheese, Asiago soft cheese; Asiago medium cheese; Asiago old
				  cheese; Mozzarella cheese; semisoft cheeses; semisoft part-skim cheeses;
				  pasteurized process cheese; pasteurized blended cheese; pasteurized process
				  cheese with fruits, vegetables, or meats; pasteurized process pimento cheese;
				  pasteurized blended cheese with fruits, vegetables, or meats; pasteurized
				  process cheese food with fruits, vegetables, or meats.
(h) The following cheeses in the form of
				  slices or cuts in consumer-sized packages may contain not more than 0.3 percent
				  by weight of sodium propionate, calcium propionate, or a combination of sodium
				  propionate and calcium propionate and the label shall bear the statement
				  "__________ added to retard mold growth" or "__________ added as a
				  preservative," the blank being filled in with the names of the substance or
				  substances used, if the cheese contains either or both of the substances:
Pasteurized process cheese; pasteurized blended cheese;
					 pasteurized process cheese with fruits, vegetables or meats; pasteurized
					 process pimento cheese; pasteurized blended cheese with fruits, vegetables, or
					 meats; pasteurized cheese food; pasteurized process cheese food with fruits,
					 vegetables or meats.
1. Amendment
					 of subsection (a) filed 10-19-67; effective thirtieth day thereafter (Register
					 67, No. 42). For prior history, see Register 64, No. 13.
2. Repealer
					 and new section filed 4-25-75; effective thirtieth day thereafter (Register 75,
					 No. 17).
3. Amendment of subsection (a) filed 8-12-80; effective
					 thirtieth day thereafter (Register 80, No. 33).
4. Editorial
					 correction of table heading (Register 2023, No. 5).
Note: Authority cited: Sections
						407
						and
						37402,
						Food and Agricultural Code. Reference: Sections
						37402,
						37971-
						37976,
						Food and Agricultural Code.