Subpart B - REQUIREMENTS FOR SPECIFIC STANDARDIZED CHEESE AND RELATED PRODUCTS
- Section 133.102 - Asiago fresh and asiago soft cheese
- Section 133.103 - Asiago medium cheese
- Section 133.104 - Asiago old cheese
- Section 133.106 - Blue cheese
- Section 133.108 - Brick cheese
- Section 133.109 - Brick cheese for manufacturing
- Section 133.111 - Caciocavallo siciliano cheese
- Section 133.113 - Cheddar cheese
- Section 133.114 - Cheddar cheese for manufacturing
- Section 133.116 - Low sodium cheddar cheese
- Section 133.118 - Colby cheese
- Section 133.119 - Colby cheese for manufacturing
- Section 133.121 - Low sodium colby cheese
- Section 133.123 - Cold-pack and club cheese
- Section 133.124 - Cold-pack cheese food
- Section 133.125 - Cold-pack cheese food with fruits, vegetables, or meats
- Section 133.127 - Cook cheese, koch kaese
- Section 133.128 - Cottage cheese
- Section 133.129 - Dry curd cottage cheese
- Section 133.133 - Cream cheese
- Section 133.134 - Cream cheese with other foods
- Section 133.136 - Washed curd and soaked curd cheese
- Section 133.137 - Washed curd cheese for manufacturing
- Section 133.138 - Edam cheese
- Section 133.140 - Gammelost cheese
- Section 133.141 - Gorgonzola cheese
- Section 133.142 - Gouda cheese
- Section 133.144 - Granular and stirred curd cheese
- Section 133.145 - Granular cheese for manufacturing
- Section 133.146 - Grated cheeses
- Section 133.147 - Grated American cheese food
- Section 133.148 - Hard grating cheeses
- Section 133.149 - Gruyere cheese
- Section 133.150 - Hard cheeses
- Section 133.152 - Limburger cheese
- Section 133.153 - Monterey cheese and monterey jack cheese
- Section 133.154 - High-moisture jack cheese
- Section 133.155 - Mozzarella cheese and scamorza cheese
- Section 133.156 - Low-moisture mozzarella and scamorza cheese
- Section 133.157 - Part-skim mozzarella and scamorza cheese
- Section 133.158 - Low-moisture part-skim mozzarella and scamorza cheese
- Section 133.160 - Muenster and munster cheese
- Section 133.161 - Muenster and munster cheese for manufacturing
- Section 133.162 - Neufchatel cheese
- Section 133.164 - Nuworld cheese
- Section 133.165 - Parmesan and reggiano cheese
- Section 133.167 - Pasteurized blended cheese
- Section 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats
- Section 133.169 - Pasteurized process cheese
- Section 133.170 - Pasteurized process cheese with fruits, vegetables, or meats
- Section 133.171 - Pasteurized process pimento cheese
- Section 133.173 - Pasteurized process cheese food
- Section 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats
- Section 133.175 - Pasteurized cheese spread
- Section 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats
- Section 133.178 - Pasteurized neufchatel cheese spread with other foods
- Section 133.179 - Pasteurized process cheese spread
- Section 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats
- Section 133.181 - Provolone cheese
- Section 133.182 - Soft ripened cheeses
- Section 133.183 - Romano cheese
- Section 133.184 - Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk
- Section 133.185 - Samsoe cheese
- Section 133.186 - Sap sago cheese
- Section 133.187 - Semisoft cheeses
- Section 133.188 - Semisoft part-skim cheeses
- Section 133.189 - Skim milk cheese for manufacturing
- Section 133.190 - Spiced cheeses
- Section 133.191 - Part-skim spiced cheeses
- Section 133.193 - Spiced, flavored standardized cheeses
- Section 133.195 - Swiss and emmentaler cheese
- Section 133.196 - Swiss cheese for manufacturing