Section ATCP 81.42 - Wisconsin grade B standardsCheddar, granular and washed curd cheese labeled or sold as Wisconsin grade B cheese shall conform to the following standards.
(1) FLAVOR CHARACTERISTICS. Wisconsin grade B cheddar, granular and washed curd cheese shall be characterized by a fairly pleasing cheese flavor. The cheese may also possess certain undesirable flavors to a limited degree based on the aged or cured condition of the cheese. Flavor standards are shown in the grade B column of Table 1 under s. ATCP 81.40(1). The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.(2) BODY AND TEXTURE CHARACTERISTICS. The body and texture of Wisconsin grade B cheddar, granular and washed curd cheese may be loose and open, and may have numerous sweet holes, scattered yeast holes, and other scattered gas holes. The cheese may possess other body and texture characteristics to various degrees depending on the aged or cured status of the sample being graded. Body and texture standards are shown in the grade B column of Table 2 under s. ATCP 81.40(2).(3) COLOR CHARACTERISTICS. Wisconsin grade B cheddar, granular and washed curd cheese may be uncolored or colored. Color standards are shown in the grade B column of Table 3 under s. ATCP 81.40(3).(4) FINISH AND APPEARANCE CHARACTERISTICS. Wisconsin grade B cheddar, granular and washed curd cheese shall have the following finish and appearance characteristics: (a)Bandaged and paraffin dipped. The rind for Wisconsin grade B cheddar, granular and washed curd cheese shall be sound. It may be slightly weak, but shall be free from soft spots, rind rot, cracks and openings of any kind. The bandage may be uneven and wrinkled but shall not be 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. Mold and other various characteristics may be present to the permitted degree based on the aged or cured status of the cheese, but there shall be no indication that mold has entered the cheese. The exterior may be huffed, lopsided and have high edges. Finish and appearance standards are shown in the grade B column of Table 4 under s. ATCP 81.40(4) (a).(b)Rindless. The covering or wrapper of rindless cheese graded as Wisconsin grade B shall be fairly neat, and shall adequately and securely envelop the cheese to protect the surface. The wrapper may not be broken but may be wrinkled. The cheese may be huffed and lopsided. The cheese may have slight mold under the wrapper or covering in the medium cured and cured classifications, but there shall be no indication that mold has entered the cheese. Finish and appearance standards are shown in the grade B column of Table 4 under s. ATCP 81.40(4) (a).Wis. Admin. Code Department of Agriculture, Trade and Consumer Protection ATCP 81.42
Cr. Register, April, 1993, No. 448, eff. 5-1-93.