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 81.41 - Wisconsin grade A or Wisconsin state brand standards

Current through June 24, 2024
Cheddar, granular and washed curd cheese labeled or sold as
					 Wisconsin grade A or Wisconsin state brand shall conform to the following
					 standards:
(1) FLAVOR CHARACTERISTICS.
				  The flavor of Wisconsin grade A and Wisconsin state brand cheddar, granular and
				  washed curd cheese shall be pleasing and free from undesirable flavors and
				  odors. The cheese may possess a feed, acid and bitter flavor with limited
				  tolerances as the cheese ages. Flavor standards are shown in the grade A 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 A and Wisconsin state
				  brand cheddar, granular and washed curd cheese shall be reasonably solid,
				  compact, and close. The cheese shall appear translucent and may have a few
				  mechanical openings but the openings may not be large and connected to other
				  openings. Body and texture standards are shown in the grade A column of Table 2
				  under s.
				  ATCP
				  81.40(2).
(3) COLOR CHARACTERISTICS. Wisconsin grade A
				  and Wisconsin state brand cheddar, granular and washed curd cheese may be
				  colored or uncolored. The color shall be uniform and not dull or faded. The
				  cheese may possess numerous tiny white specks associated with aged cheese, and
				  may also possess seaminess and waviness to a slight degree. Color standards are
				  shown in the grade A column of Table 3 under s.
				  ATCP
				  81.40(3).
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade A and Wisconsin state brand cheddar, granular and washed curd
				  cheese shall have the following finish and appearance characteristics:
(a)
Bandaged and paraffin dipped
				  cheese.
The rind shall be sound, firm and smooth, and 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 have a good coating of paraffin or wax that adheres
				  firmly to all surfaces of the cheese. Mold and other defects shall be within
				  allowable tolerances for the grade according to the degree of curing, with no
				  indication that mold has entered the cheese. The exterior shall be free from
				  huffing, but may have slightly high edges and be slightly lopsided. Finish and
				  appearance standards are shown in the grade A column of Table 4 under s.
				  ATCP
				  81.40(4) (a).
(b)
Rindless.
The wrapper or
				  covering of rindless cheese graded as Wisconsin grade A or Wisconsin state
				  brand shall adequately and securely envelop the cheese, be 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 the medium cured and cured classifications, with no
				  indication that mold has entered the cheese. Finish and appearance standards
				  are shown in the grade A column of Table 4 under s.
				  ATCP
				  81.40(4) (a).