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 81.72 - Wisconsin grade C standards

Universal Citation: WI Admin Code ยง ATCP 81.72

Current through August 26, 2024

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

(1) FLAVOR CHARACTERISTICS. Wisconsin grade C Swiss or emmentaler cheese shall have a characteristic Swiss cheese flavor consistent with age of the cheese. The cheese may contain various disrating flavor characteristics to a slight or definite degree for the applicable flavor. Flavor standards are shown in the grade C 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 C Swiss or emmentaler cheese shall have a uniform body. The cheese may contain various disrating body characteristics to a slight or definite degree for the applicable trait. Body standards are shown in the grade C column of Table 14 under s. ATCP 81.70(2).

(3) EYE AND TEXTURE CHARACTERISTICS. Wisconsin grade C Swiss or emmentaler cheese may contain various disrating eye and texture characteristics to a slight or definite degree for the applicable trait. Eye and texture standards are shown in the grade C column of Table 15 under s. ATCP 81.70(3).

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

(a) Swiss cheese containing a rind. The rind shall be sound and shall provide good protection to the cheese. The cheese shall have no mold penetrating its interior. The cheese may contain various disrating finish and appearance characteristics to a slight or definite degree for the applicable trait. Finish and appearance standards are shown in the grade C column of Table 16 under s. ATCP 81.70(4) (a).

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

(5) COLOR CHARACTERISTICS. Wisconsin grade C Swiss or emmentaler cheese may have various disrating color characteristics to a slight or definite degree for the applicable trait. Color standards are shown in the grade C column of Table 17 under s. ATCP 81.70(5).

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