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

Universal Citation: WI Admin Code § ATCP 81.41

Current through August 26, 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).

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