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

Universal Citation: WI Admin Code § ATCP 81.51

Current through August 26, 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).

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