N.Y. Comp. Codes R. & Regs. tit. 1 § 34.4

Current through Register Vol. 46, No. 45, November 2, 2024

Section 34.4 - Specifications for grades

The general specifications for the grades of cheese, according to the degree of curing, are as follows:

(a) "New York State Brand" cheese shall conform to the following requirements and specifications:

(1) Flavor. Shall possess desirable and pleasing flavor and odor characteristics. Commensurate with its age and degree of cure, it may possess feed, acid, bitter, fruity and sulfide types of flavors to a degree detectable only upon critical examination. Fresh or uncured cheese of this grade shall not possess bitter, fruity, sulfide, utensil, yeasty or foreign flavors to any degree.

(2) Body and texture. Cheddar cheese of this grade shall be reasonably firm bodied and smooth textured. A plug drawn with a number 6 trier shall be reasonably close, with no large, connecting or ragged openings, and shall be practically free of gas holes or slits.

(i) Commensurate with its age and degree of cure, when cheese of this grade is worked, it shall break down to a cohesive, waxy or semiglossy consistency and shall be free of pronounced rough, grainlike or mealy appearance which is associated with excessive acid.

(ii) Washed curd cheese of this grade shall conform to subparagraph (i) of this paragraph except that it may be definitely open and less firm bodied.

(iii) Colby cheese of this grade shall conform to subparagraph (ii) of this paragraph except that it shall have numerous small mechanical openings distributed throughout the cheese.

(iv) The withdrawal with regularity of full and unbroken trier plugs shall be possible from cheese of this grade.

(3) Color. May be colored or uncolored, but if colored, it shall be uniform throughout. May possess numerous tiny white specks, associated with aged cheese. May possess seaminess and waviness to a slight degree.

(4) Finish and appearance.

(i) Bandaged and paraffin-dipped. The rind shall be sound, firm and smooth, providing a good protection to the cheese. The bandage may be slightly uneven, overlapped or wrinkled, but not burst or torn. The surface shall be practically smooth, bright and have a good coating of paraffin or wax that adheres firmly to all surfaces of the cheese, with certain allowable tolerances for mold and other defects according to the degree of curing. There shall be no indication that mold has entered the cheese. Shall be free from huffing, but may have slightly high edges and be slightly lopsided.

(ii) Rindless. The wrapper or covering shall adequately and securely envelop the cheese, be neat, unbroken and fully protect the surface but may be slightly wrinkled. The cheese shall be free from huffing but may be slightly lopsided and may have very slight mold under the wrapper or covering in medium and cured classifications. There shall be no indication that mold has entered the cheese.

(b) "New York Standard" cheese shall conform to the following requirements and specifications:

(1) Flavor. Shall possess agreeable flavor and odor characteristics. Commensurate with its age and degree of cure, it may possess flavors to a definite but not pronounced degree as follows: feed, acid, bitter, fruity, sulfide, whey-taint, old milk and lipase. Other flavors not foreign to cheese may be permitted to a slight degree.

(2) Body and texture. Commensurate with its degree of cure, cheese of this grade may show a slightly weak, corky, or curdy body, slight pastiness, open characteristic and may possess some gas holes or slits, but pinny gas shall not be permitted. The cheese may have an acid, short or crumbly body, but only to the extent that a full and unbroken trier plug can be drawn from the cheese with regularity.

(i) Washed curd cheese of this grade shall conform to paragraph (2) of this subdivision except that it may be definitely open and less firm bodied.

(ii) Colby cheese of this grade shall conform to subparagraph (i) of this paragraph, except that it shall have numerous small mechanical openings distributed throughout the cheese.

(3) Color. May be colored or uncolored, but if colored, it shall be reasonably uniform throughout. May possess numerous tiny white specks, associated with aged cheese. May possess seaminess, acid cut and waviness to a definite degree.

(4) Finish and appearance.

(i) Bandaged and paraffin-dipped. The rind shall be sound, may be slightly weak, but free from soft spots, rind rot, cracks and openings of any kind. The bandage may be uneven and wrinkled but not burst or torn. The surface may be rough and unattractive, but shall possess a fairly good coating of paraffin or wax. The paraffin may be scaly or blistered with mold and certain other characteristics permitted in accordance with the degree of curing but there shall be no indication that mold has entered the cheese. May be huffed, lopsided, and have high edges.

(ii) Rindless. The covering or wrapper shall adequately and securely envelop the cheese, be fairly neat, unbroken and protect the surface but may be wrinkled. The cheese may be huffed, lopsided and have slight mold under the wrapper or covering in medium and cured classifications. There shall be no indication that mold has entered the cheese.

N.Y. Comp. Codes R. & Regs. Tit. 1 § 34.4