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 81.61 - Wisconsin grade A or Wisconsin state brand standards
Current through August 26, 2024
Brick or muenster 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 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.
(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).
(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).
(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).
