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 162.11 - Cheddar cheese standards

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General. New York State Seal of Quality grade of cheddar, washed curd or colby
				  cheese, shall be according to the degree of curing 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 cheddar cheese conform to the following requirements and standards:
(1) Flavor. Shall possess desirable and
				  pleasing flavor and odor characteristics. Commensurate with its age and degree
				  of cure, it may possess feed, acid, bitter, fruity and sulfide types of flavors
				  to a degree detectable only upon critical examination. Fresh or uncured cheese
				  of this grade shall not possess bitter, fruity, sulfide, utensil, yeasty or
				  foreign flavors to any degree.
(2)
				  Body and texture. Cheddar cheese of this grade shall be reasonably firm bodied
				  and smooth textured. A sample drawn for inspection shall be reasonably close,
				  with no large, connecting or ragged openings, and shall be practically free of
				  gas holes and may be detectably slit but not intense.
(i) Commensurate with its age and degree of
				  cure, when cheese of this grade is worked, it shall break down to a cohesive,
				  waxy or semi-glossy consistency and shall be free of pronounced rough,
				  grain-like or mealy appearance which is associated with excessive
				  acid.
(ii) Washed curd cheese of
				  this grade shall conform to subparagraph (i) of this paragraph except that it
				  may be definitely open and less firm bodied.
(iii) Colby cheese of this grade shall
				  conform to subparagraph (ii) of this paragraph except that it shall have
				  numerous small mechanical openings distributed throughout the cheese.
(iv) When triers are used to draw samples,
				  plugs shall be full and unbroken.
(3) Color. May be colored or uncolored, but
				  if colored, it shall be uniform throughout. May possess numerous tiny white
				  specks, associated with aged cheese. May possess seaminess and waviness to a
				  slight degree.
(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 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. It shall be free from huffing, but may have slightly high edges and be
				  slightly lopsided.
(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 indications that mold has entered the
				  cheese.