ATCP 81.41(3)
(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).
ATCP 81.41(4)
(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:
ATCP 81.41(4)(a)
(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).
ATCP 81.41(4)(b)
(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).
ATCP 81.41 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.42
ATCP 81.42 Wisconsin grade B standards. Cheddar, granular and washed curd cheese labeled or sold as Wisconsin grade B cheese shall conform to the following standards.
ATCP 81.42(1)
(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.
ATCP 81.42(2)
(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).
ATCP 81.42(3)
(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).
ATCP 81.42(4)
(4) Finish and appearance characteristics. Wisconsin grade B cheddar, granular and washed curd cheese shall have the following finish and appearance characteristics:
ATCP 81.42(4)(a)
(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).
ATCP 81.42(4)(b)
(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).
ATCP 81.42 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.50
ATCP 81.50 Wisconsin certified premium grade AA standards. Colby and monterey (jack) cheese labeled or sold as Wisconsin certified premium grade AA shall conform to the following standards:
ATCP 81.50(1)
(1) Flavor characteristics. Wisconsin certified premium grade AA colby and monterey (jack) cheese may be lacking in flavor development, or may possess characteristic cheese flavors. The flavor shall be fine, highly pleasing and free from undesirable flavors and odors, except it may possess a very slight feed flavor. Flavor standards are shown in the grade AA column of Table 5. The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.50 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = none detectable.
ATCP 81.50(2)
(2) Body and texture characteristics. Wisconsin certified premium grade AA colby and monterey (jack) cheese shall be reasonably firm. The cheese may have evenly distributed small mechanical openings or a closed body. The cheese may not contain any sweet holes, yeast holes or other gas holes. The cheese may be definitely curdy or partially broken down if it is more than 3 weeks old. Body and texture standards are shown in the grade AA column of Table 6.
ATCP 81.50 Note
VS = very slight; S = slight; D = definite; P =pronounced; Blank = condition not present.
ATCP 81.50(3)(a)(a) Wisconsin certified premium grade AA colby cheese may be uncolored or colored to any degree recognized within the cheese manufacturing industry. The color shall be uniform, bright and attractive.
ATCP 81.50(3)(b)
(b) Wisconsin certified premium grade AA monterey (jack) cheese may not be colored.
ATCP 81.50(3)(c)
(c) Color standards for Wisconsin certified premium grade AA colby and monterey (jack) cheese are shown in the grade AA column of Table 7.
ATCP 81.50 Note
VS = very slight; S = slight; D = definite; P =pronounced; Blank = condition not present.
ATCP 81.50(4)
(4) Finish and appearance characteristics. Wisconsin certified premium grade AA colby and monterey (jack) cheese shall have the following finish and appearance characteristics:
ATCP 81.50(4)(a)
(a) Bandaged and paraffin dipped. The rind shall be sound, firm, and smooth, and shall provide good protection to the cheese. The bandage shall be evenly placed on the end and over the entire surface of the cheese, shall be free from unnecessary overlapping and wrinkles, and shall not be burst or torn. The cheese surface shall be smooth and bright and shall have a good coating of paraffin or wax that adheres firmly to the entire surface of the cheese. The cheese shall be free from mold under the bandage and paraffin. It shall also be free from high edges, huffing and lopsidedness, but may possess a soiled surface to a very slight degree. Finish and appearance standards are shown in the grade AA column of Table 8.
ATCP 81.50 Note
VS = very slight; S = slight; D = definite; P = pronounced;Blank = condition not present.
ATCP 81.50(4)(b)
(b) Rindless. The wrapper or covering of rindless cheese graded as grade AA shall be practically smooth. The wrapper or covering shall be properly sealed with adequate overlapping at the seams, or by a suitable alternative closure. The wrapper or covering shall be neat, and shall adequately and securely envelop the cheese, but may be slightly wrinkled. Allowance may be made for wrinkles caused by crimping or sealing when vacuum packaging is used. The cheese shall be free from mold under the wrapper or covering and shall not be huffed or lopsided. Finish and appearance standards are shown in the grade AA column of Table 8 under
par. (a).
ATCP 81.50 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93; emerg. am. (2), eff. 8-8-98; am. (2),
Register, May, 1999, No. 521, eff. 6-1-99.
ATCP 81.51
ATCP 81.51 Wisconsin grade A or Wisconsin state brand standards. Colby and monterey (jack) cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards:
ATCP 81.51(1)
(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.
ATCP 81.51(2)
(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).
ATCP 81.51(3)
(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).
ATCP 81.51(4)
(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:
ATCP 81.51(4)(a)
(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).
ATCP 81.51(4)(b)
(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).
ATCP 81.51 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93; emerg. am. (2), eff. 8-8-98; am. (2),
Register, May, 1999, No. 521, eff. 6-1-99.
ATCP 81.52
ATCP 81.52 Wisconsin grade B standards. Colby and monterey (jack) cheese labeled or sold as Wisconsin grade B shall conform to the following standards.
ATCP 81.52(1)
(1) Flavor characteristics. Wisconsin grade B colby and monterey (jack) cheese shall possess a fairly pleasing characteristic cheese flavor. Flavor standards are shown in the grade B 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.
ATCP 81.52(2)
(2) Body and texture characteristics. Wisconsin grade B colby and monterey (jack) cheese may be loosely knit and open. The cheese may have mechanical openings or a closed body. There may be a limited amount of sweet holes, scattered yeast holes and other scattered gas holes, but pinny gas holes are not permitted. Body and texture standards are shown in the grade B column of Table 6 under
s. ATCP 81.50 (2).
ATCP 81.52(3)
(3) Color characteristics. Wisconsin grade B colby and monterey (jack) cheese may possess to a slight degree each of the color characteristics shown in the grade B column of Table 7 under
s. ATCP 81.50 (3). Rindless cheese varieties may also have a slight bleached surface.
ATCP 81.52(4)
(4) Finish and appearance characteristics. Wisconsin grade B colby and monterey (jack) cheese shall have the following finish and appearance characteristics:
ATCP 81.52(4)(a)
(a) Bandaged and paraffin dipped. The rind of grade B cheese shall be reasonably 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 of the cheese may be rough and unattractive, but shall be entirely coated with paraffin or wax. The paraffin may be scaly or blistered, with a very slight mold under the bandage or paraffin. There shall be no indication that mold has entered the cheese. Finish and appearance standards are shown in the grade B column of Table 8 under
s. ATCP 81.50 (4) (a).
ATCP 81.52(4)(b)
(b) Rindless. The wrapper or covering of grade B cheese shall be unbroken but the wrapper or covering may be definitely wrinkled. The wrapper or covering shall securely envelop the cheese. Finish and appearance standards are shown in the grade B column of Table 8 under
s. ATCP 81.50 (4) (a).
ATCP 81.52 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93; emerg. am. (2), eff. 8-8-98;
am. (2),
Register, May, 1999, No. 521, eff. 6-1-99.
ATCP 81.60
ATCP 81.60 Wisconsin certified premium grade AA standards. Brick and muenster cheese labeled or sold as Wisconsin certified premium grade AA shall conform to the following standards:
ATCP 81.60(1)
(1) Flavor characteristics. Wisconsin certified premium grade AA brick and muenster cheese shall be fine, highly pleasing and free from undesirable flavors and odors, except that the cheese may have a very slight feed flavor. Flavor standards are shown in the grade AA column of Table 9. The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.60 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = none detectable.
ATCP 81.60(2)
(2) Body and texture characteristics. Wisconsin certified premium grade AA brick and muenster cheese shall have good body and texture. The cheese may be close or have even distribution of mechanical openings and shall be slightly translucent. The cheese shall also be free from sweet holes, pin holes and other gas holes. The texture may be slightly curdy or partially broken down depending on the age of the cheese. The cheese shall have a uniform distribution of salt. Body and texture standards are shown in the grade AA column of Table 10.
ATCP 81.60 Note
VS = very slight; S = slight; D = definite;P = pronounced; Blank = condition not present.
ATCP 81.60(3)
(3) Color characteristics. Wisconsin certified premium grade AA brick and muenster cheese may be either uncolored or colored to any degree recognized within the cheese manufacturing industry. The color shall be uniform, bright and attractive. Color standards are shown in the grade AA column of Table 11.
ATCP 81.60 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.60(4)
(4) Finish and appearance characteristics. Wisconsin certified premium grade AA brick and muenster cheese shall be well-shaped and uniform in size with a smooth and well closed surface. The wrapper or covering shall be practically smooth and properly sealed with adequate overlapping to securely envelop the cheese, or shall be sealed by an alternative and satisfactory type of closure. Allowance shall be made for slight wrinkles caused by crimping or sealing when vacuum packaging is used. The cheese shall be free from mold under the wrapper or covering and shall not be misshaped or huffed. Finish and appearance standards are shown in the grade AA column of Table 12.
ATCP 81.60 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.60 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.61
ATCP 81.61 Wisconsin grade A or Wisconsin state brand standards. Brick or muenster cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards:
ATCP 81.61(1)
(1) Flavor characteristics. Wisconsin grade A and Wisconsin state brand brick and muenster cheese shall be pleasing and free from undesirable flavors and odors. The cheese may be lacking in flavor development or may have progressive characteristic cheese flavors. The cheese may have a very slight flat flavor and a very slight feed flavor. Flavor standards are shown in the grade A column of Table 9 under
s. ATCP 81.60 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.61(2)
(2) Body and texture characteristics. Wisconsin grade A or Wisconsin state brand brick and muenster cheese shall have a good body. The texture may be close or have even distribution of mechanical openings and very slight sweet holes but shall be free from other gas holes. The body shall be slightly translucent. The texture may be definitely curdy or partially broken down, depending on the age of the cheese. The cheese shall have a uniform distribution of salt. Body and texture standards are shown in the grade A column of Table 10 under
s. ATCP 81.60 (2).
ATCP 81.61(3)
(3) Color characteristics. Wisconsin grade A and Wisconsin state brand brick and muenster cheese may be either uncolored or colored to any degree recognized within the cheese manufacturing industry, but the coloration which is added shall be uniform and not dull or faded. Color standards are shown in the grade A column of Table 11 under
s. ATCP 81.60 (3).
ATCP 81.61(4)
(4) Finish and appearance characteristics. Wisconsin grade A and Wisconsin state brand brick and muenster cheese shall be well-shaped, uniform in size and free of soiled surfaces, check or mold. The surfaces shall be well closed. The wrapper or covering shall be practically smooth. The wrapper or covering shall be properly sealed with adequate overlapping to securely envelop the cheese, or shall be sealed by an alternative and satisfactory type of closure. Allowance shall be made for wrinkles caused by crimping or sealing when vacuum packaging is used. The cheese shall not be misshaped or huffed. Finish and appearance standards are shown in the grade A column of Table 12 under
s. ATCP 81.60 (4).
ATCP 81.61 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.62
ATCP 81.62 Wisconsin grade B standards. Brick or muenster cheese labeled or sold as Wisconsin grade B cheese shall conform to the following standards:
ATCP 81.62(1)
(1) Flavor characteristics. Wisconsin grade B brick and muenster cheese shall possess a fairly pleasing characteristic cheese flavor. The cheese may also possess various undesirable flavors to a slight or very slight degree. Cured brick cheese may develop a surface microorganism that contributes to flavor development as the cheese ages. Flavor standards are shown in the grade B column of Table 9 under
s. ATCP 81.60 (1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.
ATCP 81.62(2)
(2) Body and texture characteristics. Wisconsin grade B brick and muenster cheese may be curdy to a definite degree. The graded cheese shall have a fairly uniform distribution of salt. Body and texture standards are shown in the grade B column of Table 10 under
s. ATCP 81.60 (2).
ATCP 81.62(3)
(3) Color characteristics. Wisconsin grade B brick and muenster cheese may have a slight degree of uneven coloration. Muenster cheese may have orange artificially colored surfaces that enhance the traditional appearance of the cheese. Color standards are shown in the grade B column of Table 11 under
s. ATCP 81.60 (3).
ATCP 81.62(4)
(4) Finish and appearance characteristics. Wisconsin grade B brick and muenster cheese may be slightly less uniform in size and shape and possess slight surface defects, but shall be clean and free from checks or mold. The wrapper or covering may be slightly uneven, but shall adequately and securely envelop the cheese. Allowance shall be made for wrinkles caused by crimping or sealing when vacuum packaging is used. Cured brick cheese may have an overlap of parchment, foil, or other satisfactory packaging material that securely envelops and protects the cheese. Uncured brick cheese and colored or uncolored brick or muenster cheese may be packaged in a vacuum type package or other satisfactory packaging material that securely envelops and protects the cheese. Finish and appearance standards are shown in the grade B column of Table 12 under
s. ATCP 81.60 (4).
ATCP 81.62 History
History: Cr.
Register, April, 1993, No. 448, eff. 5-1-93.
ATCP 81.70
ATCP 81.70 Wisconsin grade A or Wisconsin state brand standards. Swiss or emmentaler cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards:
ATCP 81.70(1)
(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.
ATCP 81.70 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = nondetectable.
ATCP 81.70(2)
(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.
ATCP 81.70 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
ATCP 81.70(3)
(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.
ATCP 81.70 Note
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not
present.
ATCP 81.70(4)
(4) Finish and appearance characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall have the following finish and appearance characteristics:
ATCP 81.70(4)(a)
(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.
