Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 81 - Cheese Grading, Packaging And Labeling › Subchapter II - Grading and Marking Requirements; General › Section ATCP 81.23 - Cheese grading

Current through June 24, 2024
(1) GENERAL. Any cheese represented to be of
				  one of the grades under s.
				  ATCP
				  81.22(1) shall conform to the
				  standards and characteristics for the labeled grade, and shall be graded by a
				  licensed grader or by the department. After the grade is determined, a grade
				  mark or label under s.
				  ATCP
				  81.22(2) shall be affixed to the
				  cheese, to the cheese wrapper or container, or to a tag attached to the
				  container before the cheese enters wholesale channels of
				  distribution.
(2) MOISTURE AND
				  MILKFAT CONTENT. The moisture and milkfat content requirements of each variety
				  of cheese for which grade standards are set forth in this chapter shall comply
				  with the standards of identity for the cheese variety under s.
				  97.09(1),
				  Stats.
(3) STATE GRADE
				  CERTIFICATION. All cheese graded as Wisconsin certified premium grade AA shall
				  have the grade certified by a department grader. No person may use the
				  Wisconsin certified premium grade AA label on cheese which has not been
				  certified by the department. The department may also certify, upon request, a
				  cheese grade other than Wisconsin certified premium grade AA. The department
				  shall charge a fee to cover its cost to perform a grade certification under
				  this subsection, regardless of whether the certification is mandatory or
				  voluntary. Cheese which develops any objectionable defect after department
				  grade certification shall be regraded by a licensed cheese grader. Appropriate
				  changes shall be made in the grade labeling before further distribution or sale
				  of the cheese.
(4) MINIMUM AGE OF
				  CHEESE FOR STATE GRADE CERTIFICATION. All cheese except Swiss or emmentaler
				  cheese offered for grade certification under sub. (3) shall be at least 10 days
				  old on the date of certification. Swiss or emmentaler cheese shall be at least
				  60 days old on the date of certification. Age shall be determined from the date
				  of manufacture.
(5) GRADING
				  PROCEDURE; GENERAL.
(a) To grade cheese from
				  any vat lot, a grader shall withdraw and evaluate at least one plug from a
				  cheese sample selected at random from that vat lot. The grader shall withdraw
				  each plug with a cheese trier that complies with par. (b).
(b) A cheese trier shall comply with the
				  following requirements, as applicable:
1. A
				  cheese trier used to draw a cheese plug for the purpose of grading any cheese
				  variety other than barrel cheese shall be constructed with a 6 inch barrel. The
				  trier shall be tapered from a 13/16 inch diameter at the large end to a 10/16
				  inch diameter on the small end. The cutting depth of the barrel shall be 1/4
				  inch at the small end and 3/8 inch at the large end.
2. A cheese trier used to draw a plug of
				  barrel cheese for the purpose of grading shall have a barrel which is not less
				  than 9 inches in length. A trier for barrel cheese shall be tapered from a
				  15/16 inch diameter at the large end to a 11/16 inch diameter at the small end.
				  The cutting depth of the barrel shall be 1/2 inch at the large end tapered to
				  5/16 inch at the small end.
3. A
				  cheese trier used to draw a plug for grading conventional sizes of brick and
				  muenster cheese shall be constructed with a 5 inch long barrel tapered from a
				  diameter of 5/8 inch at the large end to a diameter of 15/32 inch on the small
				  end. The cutting depth of the barrel shall be 7/32 inch at the small end and
				  5/16 inch at the large end.