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 VII - Swiss or Emmentaler Cheese; Grade Standards › Section ATCP 81.70 - Wisconsin grade A or Wisconsin state brand standards

Current through June 24, 2024
Swiss or emmentaler cheese labeled or sold as Wisconsin
					 grade A or Wisconsin state brand shall conform to the following
					 standards:
(1) FLAVOR CHARACTERISTICS.
				  Wisconsin grade A or Wisconsin state brand Swiss cheese or emmentaler cheese
				  shall have a pleasing and desirable characteristic Swiss cheese flavor
				  consistent with the age of the cheese. The cheese shall be free from
				  undesirable flavors. Flavor standards are shown in the grade A column of Table
				  13. The presence or absence of flavor characteristics shall be determined
				  organoleptically by taste and smell.
TABLE 13. SWISS (EMMENTALER) CHEESE
GRADING STANDARDS FOR FLAVOR
								  CHARACTERISTICS
IDENTIFIED FLAVOR CHARACTERISTIC IN CHEESE
								  BEING GRADED
GRADE A
(Wisconsin
State
Brand)
GRADE B
GRADE C
GRADE D
ACID
VS
S
D
BARNY
S
D
BITTER
VS
S
D
FEED
S
D
P
FLAT
S
D
D
FRUITY
S
D
LIPASE or RANCID
S
D
METALLIC
VS
S
D
OLD MILK
S
D
SOUR
S
D
UTENSIL
VS
S
D
WEEDY
S
D
WHEY-TAINT
S
D
YEASTY
S
D
VS = very slight; S = slight; D = definite; P = pronounced;
					 Blank = nondetectable.
(2)
				  BODY CHARACTERISTICS. Wisconsin grade A or Wisconsin state brand Swiss or
				  emmentaler cheese shall be uniform, firm, and smooth. Body standards are shown
				  in the grade A column of Table 14.
TABLE 14. SWISS (EMMENTALER) CHEESE
GRADING STANDARDS FOR BODY
								  CHARACTERISTICS
IDENTIFIED BODY CHARACTERISTIC IN CHEESE
								  BEING GRADED
GRADE A
(Wisconsin
State
Brand)
GRADE B
GRADE C
GRADE D
COARSE
S
D
PASTY
S
D
SHORT
S
D
WEAK
S
D
D
VS = very slight; S = slight; D = definite; P = pronounced;
					 Blank = condition not present.
(3) EYE AND TEXTURE CHARACTERISTICS.
				  Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall be
				  properly set and possess well developed, round or slightly oval eyes. The eyes
				  shall be relatively uniform in size and uniformly distributed. The majority of
				  the eyes shall be 3/ 8 to 13/16 inch in diameter. The cheese may have very
				  slight dull, rough and shell eye characteristics. The texture of the cheese may
				  contain very slight checks, picks, and streuble. Eye and texture standards are
				  shown in the grade A column of Table 15.
TABLE 15. SWISS (EMMENTALER) CHEESE
GRADING STANDARDS FOR EYE AND TEXTURE
								  CHARACTERISTICS
IDENTIFIED EYE AND TEXTURE
CHARACTERISTIC IN CHEESE BEING
								  GRADED
GRADE A
(Wisconsin
State
Brand)
GRADE B
GRADE C
GRADE D
AFTERSET
S
D
CABBAGE
S
D
CHECKS
VS
S
D
D
COLLAPSED
S
D
DEAD
VS
D
D
DULL
VS
S
D
D
FROG MOUTH
S
D
D
GASSY
S
D
IRREGULAR
S
D
LARGE EYED
S
D
NESTY
VS
D
D
ONE SIDED
S
D
P
OVERSET
S
D
D
PICKS
VS
S
D
D
ROUGH
VS
S
D
P
SHELL
VS
S
D
D
SMALL EYED
S
D
SPLITS
S
D
STREUBLE
VS
S
D
D
UNDERSET
S
D
D
UNEVEN
S
D
D
VS = very slight; S = slight; D = definite; P = pronounced;
					 Blank = condition not present.
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall
				  have the following finish and appearance characteristics:
(a)
Swiss cheese containing a
				  rind
. The rind shall be sound, firm and smooth and shall provide good
				  protection to the cheese. The surface of the cheese may contain a very slight
				  amount of mold, but no mold shall have penetrated the interior of the cheese.
				  Finish and appearance standards are shown in the grade A column of Table 16.
TABLE 16. SWISS (EMMENTALER) CHEESE
GRADING STANDARDS FOR FINISH AND APPEARANCE
								  CHARACTERISTICS
IDENTIFIED FINISH AND APPEARANCE
								  CHARACTERISTIC IN CHEESE BEING GRADED
GRADE A
(WISCONSIN
STATE
BRAND)
GRADE B
GRADE C
GRADE D
CHECKED RIND
S
D
HUFFED
S
D
P
MOLD ON RIND SURFACE
VS
S
D
P
MOLD UNDER WRAPPER OR COVERING
VS
S
D
P
SOFT SPOTS
S
D
TABLE 16. SWISS (EMMENTALER) CHEESE - Continued
IDENTIFIED FINISH AND APPEARANCE
								  CHARACTERISTIC IN CHEESE BEING GRADED
GRADE A
(WISCONSIN
STATE
BRAND)
GRADE B
GRADE C
GRADE D
SOILED SURFACE (rind)
S
D
P
SOILED SURFACE (rindless)
VS
S
UNEVEN
S
D
P
WET RIND
S
D
D
WET SURFACE (rindless)
S
D
D
VS = very slight; S = slight; D = definite; P =
					 pronounced;Blank = condition not present.
(b)
Rindless Swiss cheese.
A
				  rindless block of grade A Swiss cheese shall be reasonably uniform in size and
				  well shaped. The wrapper or covering shall adequately and securely envelop the
				  cheese. The wrapper or covering may be slightly wrinkled, but shall be neat,
				  unbroken and fully protect the surface of the cheese. The surface of the cheese
				  may contain a very slight amount of mold, but no mold shall have penetrated the
				  interior of the cheese. Finish and appearance standards are shown in the grade
				  A column of Table 16 under par. (a).