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 IV - Cheddar, Granular and Washed Curd Cheese; Grade Standards › Section ATCP 81.42 - Wisconsin grade B standards

Current through June 24, 2024
Cheddar, granular and washed curd cheese labeled or sold as
					 Wisconsin grade B cheese shall conform to the following standards.
(1) FLAVOR CHARACTERISTICS. Wisconsin grade B
				  cheddar, granular and washed curd cheese shall be characterized by a fairly
				  pleasing cheese flavor. The cheese may also possess certain undesirable flavors
				  to a limited degree based on the aged or cured condition of the cheese. Flavor
				  standards are shown in the grade B column of Table 1 under s.
				  ATCP
				  81.40(1). The presence or absence of
				  flavor characteristics shall be determined organoleptically by taste and
				  smell.
(2) BODY AND TEXTURE
				  CHARACTERISTICS. The body and texture of Wisconsin grade B cheddar, granular
				  and washed curd cheese may be loose and open, and may have numerous sweet
				  holes, scattered yeast holes, and other scattered gas holes. The cheese may
				  possess other body and texture characteristics to various degrees depending on
				  the aged or cured status of the sample being graded. Body and texture standards
				  are shown in the grade B column of Table 2 under s.
				  ATCP
				  81.40(2).
(3) COLOR CHARACTERISTICS. Wisconsin grade B
				  cheddar, granular and washed curd cheese may be uncolored or colored. Color
				  standards are shown in the grade B column of Table 3 under s.
				  ATCP
				  81.40(3).
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade B cheddar, granular and washed curd cheese shall have the
				  following finish and appearance characteristics:
(a)
Bandaged and paraffin
				  dipped.
The rind for Wisconsin grade B cheddar, granular and washed
				  curd cheese shall be sound. It may be slightly weak, but shall be free from
				  soft spots, rind rot, cracks and openings of any kind. The bandage may be
				  uneven and wrinkled but shall not be burst or torn. The surface may be rough
				  and unattractive but shall possess a fairly good coating of paraffin or wax.
				  The paraffin may be scaly or blistered. Mold and other various characteristics
				  may be present to the permitted degree based on the aged or cured status of the
				  cheese, but there shall be no indication that mold has entered the cheese. The
				  exterior may be huffed, lopsided and have high edges. Finish and appearance
				  standards are shown in the grade B column of Table 4 under s.
				  ATCP
				  81.40(4) (a).
(b)
Rindless.
The covering
				  or wrapper of rindless cheese graded as Wisconsin grade B shall be fairly neat,
				  and shall adequately and securely envelop the cheese to protect the surface.
				  The wrapper may not be broken but may be wrinkled. The cheese may be huffed and
				  lopsided. The cheese may have slight mold under the wrapper or covering in the
				  medium cured and cured classifications, but there shall be no indication that
				  mold has entered the cheese. Finish and appearance standards are shown in the
				  grade B column of Table 4 under s.
				  ATCP
				  81.40(4) (a).