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 V - Colby and Monterey (Jack) Cheese; Grade Standards › Section ATCP 81.51 - Wisconsin grade A or Wisconsin state brand standards

Current through June 24, 2024
Colby and monterey (jack) cheese labeled or sold as
					 Wisconsin grade A or Wisconsin state brand shall conform to the following
					 standards:
(1) FLAVOR CHARACTERISTICS.
				  Wisconsin grade A and Wisconsin state brand colby and monterey (jack) cheese
				  may be lacking in flavor development or possess a slight characteristic cheese
				  flavor which is pleasing and free from undesirable flavors and odors, except
				  that the cheese may possess a very slight bitter flavor and slight acid or feed
				  flavors. Flavor standards are shown in the grade A column of Table 5 under s.
				  ATCP
				  81.50(1). The presence or absence of
				  flavor characteristics shall be determined organoleptically by taste and
				  smell.
(2) BODY AND TEXTURE
				  CHARACTERISTICS. Wisconsin grade A and Wisconsin state brand colby and monterey
				  (jack) cheese shall be reasonably firm. The cheese may have evenly distributed
				  mechanical openings or a closed body. When present, mechanical openings may not
				  be large or connected to other openings. The cheese shall be free from sweet
				  holes, yeast holes, or other gas holes. The cheese shall be definitely curdy or
				  partially broken down if it is more than 3 weeks old. Body and texture
				  standards are shown in the grade A column of Table 6 under s.
				  ATCP
				  81.50(2).
(3) COLOR CHARACTERISTICS. Wisconsin grade A
				  or Wisconsin state brand colby or monterey (jack) cheese shall have a fairly
				  uniform, bright attractive appearance. Colby cheese may either be colored or
				  uncolored but the coloration shall be uniform with very slight waviness
				  permitted. Color standards are shown in the grade A column of Table 7 under s.
				  ATCP
				  81.50(3).
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade A and Wisconsin state brand colby and monterey (jack) cheese
				  shall have the following finish and appearance characteristics:
(a)
Bandaged and paraffin
				  dipped.
The rind shall be sound, firm, and smooth, and shall provide
				  good protection to the cheese. The bandage may be slightly uneven, overlapped
				  or wrinkled but shall not be burst or torn. The surface shall be practically
				  smooth and bright and shall have a good coating of paraffin or wax that adheres
				  firmly to all surfaces of the cheese. The cheese shall be free from mold under
				  the bandage. Finish and appearance standards are shown in the grade A column of
				  Table 8 under s.
				  ATCP
				  81.50(4) (a).
(b)
Rindless.
The wrapper or
				  covering shall be practically smooth. The wrapper or covering shall be properly
				  sealed with adequate overlapping at the seams, or by a suitable alternative
				  type of closure. The wrapper or covering shall be neat and shall adequately and
				  securely envelop the cheese. The wrapper or covering shall fully protect the
				  surface of the cheese. The wrapper or covering may be slightly wrinkled, but
				  may not detract from the initial quality of the cheese. The cheese shall be
				  free from mold under the wrapper or covering, and shall not be huffed. The
				  cheese may be slightly lopsided. Finish and appearance standards are shown in
				  the grade A column of Table 8 under s.
				  ATCP
				  81.50(4) (a).