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 VI - Brick and Muenster Cheese; Grade Standards
Section ATCP 81.60 - Wisconsin certified premium grade AA standards

(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.

TABLE 9. BRICK AND MUENSTER CHEESE

VS = very slight; S = slight; D = definite; P = pronounced; Blank = none detectable.

(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.

TABLE 10. BRICK AND MUENSTER CHEESE

VS = very slight; S = slight; D = definite;P = pronounced; Blank = condition not present.

(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.

TABLE 11. BRICK AND MUENSTER CHEESE

VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.

(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.

TABLE 12. BRICK AND MUENSTER CHEESE

VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.