New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter IV - Markets › Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law) › Part 162 - Official State Brands Or Trademarks › Section 162.38 - Provolone cheese standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a) General. New York State Seal of Quality
				  provolone cheese must be made using only New York State milk and must meet the
				  fat and moisture standards as set forth in section 17.64 of this Title, for
				  provolone cheese. The determination of the Seal of Quality grade of provolone
				  cheese 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 cheese from any sample.
				  The final grade shall be established on the basis of the lowest rating of any
				  one of the quality characteristics. Seal of Quality provolone cheese shall
				  conform to the following requirements and standards:
(1) Flavor. Shall possess desirable and
				  pleasing flavor and odor characteristics. It may possess bitter,
				  metallic/oxidized, and unclean type flavors, upon critical examination, to a
				  very slight degree. It may possess acid and cooked type flavors to a slight
				  degree. Cheese may have a flat and salt flavor to a definite degree. A salt
				  flavor cannot be to the extent that the natural cheese flavor is masked over.
				  Provolone cheese may not possess fermented, rancid, or yeasty flavors to any
				  degree. A smoked cured provolone cheese may possess a definite smoke flavor and
				  odor.
(2) Body and texture.
				  Provolone cheese of this grade shall have uniform firmness on all sides. The
				  texture must be smooth, with the exception that a slight roughness to the
				  surface due to salt may be apparent. The texture and body of the cheese should
				  be smooth and springy, very close and uniform, and not have a corky or curdy
				  appearance. The cheese must be devoid of free fat on the interior surfaces. In
				  addition, the cheese must be free of any evidence of gas formation and a few
				  slits may be noted in the interior, however, such slits shall not be the result
				  of gas formation. A slight difference in degree of firmness will be allowed
				  between the rind which should not exceed 1/2 inch and the interior of the
				  cheese. In both fresh and aged provolone, a definite degree of stringiness
				  shall be apparent upon critical examination. This stringiness will be less
				  apparent in an aged cheese.
(3)
				  Color. Cheese may be white to a light creamy color but should not have a dull
				  chalky appearance. The color may be slightly wavy in appearance. The surface of
				  the cheese should have a glossy sheen. Any mottling or unnatural coloration
				  shall not be present.
(4) Finish
				  and appearance. 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 basic shape of the cheese shall be reasonably uniform throughout.
				  Ends may be slightly rounded. Huffing due to gas formation during curing is
				  unacceptable. To a slight degree, cracks could be present on the surface. There
				  shall not be any mold on the surface or within the cheese.