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 VII - Swiss or Emmentaler Cheese; Grade Standards
Section ATCP 81.70 - Wisconsin grade A or Wisconsin state brand standards

Universal Citation: WI Admin Code § ATCP 81.70

Current through August 26, 2024

Swiss or emmentaler cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards:

(1) FLAVOR CHARACTERISTICS. Wisconsin grade A or Wisconsin state brand Swiss cheese or emmentaler cheese shall have a pleasing and desirable characteristic Swiss cheese flavor consistent with the age of the cheese. The cheese shall be free from undesirable flavors. Flavor standards are shown in the grade A column of Table 13. The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.

TABLE 13. SWISS (EMMENTALER) CHEESE

GRADING STANDARDS FOR FLAVOR CHARACTERISTICS
IDENTIFIED FLAVOR CHARACTERISTIC IN CHEESE BEING GRADED	GRADE A (Wisconsin State Brand)	GRADE B	GRADE C	GRADE D
ACID	VS	S	D
BARNY	S	D
BITTER	VS	S	D
FEED	S	D	P
FLAT	S	D	D
FRUITY	S	D
LIPASE or RANCID	S	D
METALLIC	VS	S	D
OLD MILK	S	D
SOUR	S	D
UTENSIL	VS	S	D
WEEDY	S	D
WHEY-TAINT	S	D
YEASTY	S	D

VS = very slight; S = slight; D = definite; P = pronounced; Blank = nondetectable.

(2) BODY CHARACTERISTICS. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall be uniform, firm, and smooth. Body standards are shown in the grade A column of Table 14.

TABLE 14. SWISS (EMMENTALER) CHEESE

GRADING STANDARDS FOR BODY CHARACTERISTICS
IDENTIFIED BODY CHARACTERISTIC IN CHEESE BEING GRADED	GRADE A (Wisconsin State Brand)	GRADE B	GRADE C	GRADE D
COARSE	S	D
PASTY	S	D
SHORT	S	D
WEAK	S	D	D

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

(3) EYE AND TEXTURE CHARACTERISTICS. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall be properly set and possess well developed, round or slightly oval eyes. The eyes shall be relatively uniform in size and uniformly distributed. The majority of the eyes shall be 3/ 8 to 13/16 inch in diameter. The cheese may have very slight dull, rough and shell eye characteristics. The texture of the cheese may contain very slight checks, picks, and streuble. Eye and texture standards are shown in the grade A column of Table 15.

TABLE 15. SWISS (EMMENTALER) CHEESE

GRADING STANDARDS FOR EYE AND TEXTURE CHARACTERISTICS
IDENTIFIED EYE AND TEXTURE CHARACTERISTIC IN CHEESE BEING GRADED	GRADE A (Wisconsin State Brand)	GRADE B	GRADE C	GRADE D
AFTERSET	S	D
CABBAGE	S	D
CHECKS	VS	S	D	D
COLLAPSED	S	D
DEAD	VS	D	D
DULL	VS	S	D	D
FROG MOUTH	S	D	D
GASSY	S	D
IRREGULAR	S	D
LARGE EYED	S	D
NESTY	VS	D	D
ONE SIDED	S	D	P
OVERSET	S	D	D
PICKS	VS	S	D	D
ROUGH	VS	S	D	P
SHELL	VS	S	D	D
SMALL EYED	S	D
SPLITS	S	D
STREUBLE	VS	S	D	D
UNDERSET	S	D	D
UNEVEN	S	D	D

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

(4) FINISH AND APPEARANCE CHARACTERISTICS. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall have the following finish and appearance characteristics:

(a) Swiss cheese containing a rind. The rind shall be sound, firm and smooth and shall provide good protection to the cheese. The surface of the cheese may contain a very slight amount of mold, but no mold shall have penetrated the interior of the cheese. Finish and appearance standards are shown in the grade A column of Table 16.

TABLE 16. SWISS (EMMENTALER) CHEESE

GRADING STANDARDS FOR FINISH AND APPEARANCE CHARACTERISTICS
IDENTIFIED FINISH AND APPEARANCE CHARACTERISTIC IN CHEESE BEING GRADED	GRADE A (WISCONSIN STATE BRAND)	GRADE B	GRADE C	GRADE D
CHECKED RIND	S	D
HUFFED	S	D	P
MOLD ON RIND SURFACE	VS	S	D	P
MOLD UNDER WRAPPER OR COVERING	VS	S	D	P
SOFT SPOTS	S	D

TABLE 16. SWISS (EMMENTALER) CHEESE - Continued

IDENTIFIED FINISH AND APPEARANCE CHARACTERISTIC IN CHEESE BEING GRADED	GRADE A (WISCONSIN STATE BRAND)	GRADE B	GRADE C	GRADE D
SOILED SURFACE (rind)	S	D	P
SOILED SURFACE (rindless)	VS	S
UNEVEN	S	D	P
WET RIND	S	D	D
WET SURFACE (rindless)	S	D	D

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

(b) Rindless Swiss cheese. A rindless block of grade A Swiss cheese shall be reasonably uniform in size and well shaped. The wrapper or covering shall adequately and securely envelop the cheese. The wrapper or covering may be slightly wrinkled, but shall be neat, unbroken and fully protect the surface of the cheese. The surface of the cheese may contain a very slight amount of mold, but no mold shall have penetrated the interior of the cheese. Finish and appearance standards are shown in the grade A column of Table 16 under par. (a).

(5) COLOR CHARACTERISTICS. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall have a natural, attractive and uniform color. Color standards are shown in the grade A column of Table 17.

TABLE 17. SWISS (EMMENTALER) CHEESE

GRADING STANDARDS FOR COLOR CHARACTERISTICS
IDENTIFIED COLOR CHARACTERISTIC IN CHEESE BEING GRADED	GRADE A (Wisconsin State Brand)	GRADE B	GRADE C	GRADE D
ACID CUT	S	D
BLEACHED SURFACE	S	D	D
COLORED SPOTS	S	D
DULL OR FADED	S	D
MOTTLED	S	D
PINK RING	S	D

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

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