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 81.71 - Wisconsin grade B standards

Universal Citation: WI Admin Code ยง ATCP 81.71

Current through August 26, 2024

Swiss or emmentaler cheese labeled or sold as Wisconsin grade B shall conform to the following standards.

(1) FLAVOR CHARACTERISTICS. Wisconsin grade B Swiss or emmentaler cheese shall have a pleasing and desirable characteristic Swiss cheese flavor consistent with the age of the cheese. The cheese may contain a very slight acid, bitter, metallic and utensil flavor. The cheese may contain a slight feed and flat flavor. Flavor standards are shown in the grade B column of Table 13 under s. ATCP 81.70(1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.

(2) BODY CHARACTERISTICS. Wisconsin grade B Swiss or emmentaler cheese shall be uniform, firm and smooth, but may have a slight weak body. Body standards are shown in the grade B column of Table 14 under s. ATCP 81.70(2).

(3) EYE AND TEXTURE CHARACTERISTICS. Wisconsin grade B Swiss or emmentaler cheese shall have well-developed, round or slightly oval shaped eyes. The majority of the eyes shall be 3/8 to 13/16 inch in diameter. The cheese may also have various undesirable eye and texture characteristics to a very slight or slight degree for the applicable trait. Eye and texture standards are shown in the grade B column of Table 15 under s. ATCP 81.70(3).

(4) FINISH AND APPEARANCE CHARACTERISTICS. Wisconsin grade B 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 cheese shall have no mold penetrating its interior. The cheese may contain various undesirable finish and appearance characteristics to a slight degree for the applicable trait. Finish and appearance standards are shown in the grade B column of Table 16 under s. ATCP 81.70(4) (a).

(b) Rindless Swiss cheese. The wrapper or covering for a rindless block of Swiss cheese shall adequately and securely envelop the cheese. The wrapper or covering may be slightly wrinkled, but it shall be neat and unbroken and shall fully protect the surface of the cheese. The surface of the cheese may contain a slight amount of mold but no mold shall penetrate the interior of the cheese. The cheese may contain various undesirable finish and appearance characteristics to a slight degree for the applicable trait. Finish and appearance standards are shown in the grade B column of Table 16 under s. ATCP 81.70(4) (a).

(5) COLOR CHARACTERISTICS. Wisconsin grade B Swiss or emmentaler cheese may have a slight bleached surface. Color standards are shown in the grade B column of Table 17 under s. ATCP 81.70(5).

Disclaimer: These regulations may not be the most recent version. Wisconsin may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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