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 81.52 - Wisconsin grade B standards

Universal Citation: WI Admin Code § ATCP 81.52

Current through August 26, 2024

Colby and monterey (jack) cheese labeled or sold as Wisconsin grade B shall conform to the following standards.

(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.

(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).

(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.

(4) FINISH AND APPEARANCE CHARACTERISTICS. Wisconsin grade B colby and monterey (jack) cheese shall have the following finish and appearance characteristics:

(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).

(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).

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