Section ATCP 81.50 - Wisconsin certified premium grade AA standardsColby and monterey (jack) cheese labeled or sold as Wisconsin certified premium grade AA shall conform to the following standards:
(1) FLAVOR CHARACTERISTICS. Wisconsin certified premium grade AA colby and monterey (jack) cheese may be lacking in flavor development, or may possess characteristic cheese flavors. The flavor shall be fine, highly pleasing and free from undesirable flavors and odors, except it may possess a very slight feed flavor. Flavor standards are shown in the grade AA column of Table 5. The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell. TABLE 5. COLBY AND MONTEREY (JACK) CHEESE
GRADING STANDARDS FOR FLAVOR CHARACTERISTICS |
IDENTIFIED FLAVOR CHARACTERISTIC IN CHEESE BEING GRADED | AA | A (Wisconsin State Brand) | B |
FEED | VS | S | D |
ACID | VS |
FLAT | S |
BITTER | VS | S |
FRUITY | S |
UTENSIL | S |
SOUR | VS |
WHEY-TAINT | S |
YEASTY | S |
MALTY | S |
OLD MILK | S |
WEEDY | S |
ONION | VS |
BARNY | S |
LIPASE or RANCID | VS |
VS = very slight; S = slight; D = definite; P = pronounced; Blank = none detectable.
(2) BODY AND TEXTURE CHARACTERISTICS. Wisconsin certified premium grade AA colby and monterey (jack) cheese shall be reasonably firm. The cheese may have evenly distributed small mechanical openings or a closed body. The cheese may not contain any sweet holes, yeast holes or other gas holes. The cheese may be definitely curdy or partially broken down if it is more than 3 weeks old. Body and texture standards are shown in the grade AA column of Table 6. TABLE 6. COLBY AND MONTEREY (JACK) CHEESE
GRADING STANDARDS FOR BODY AND TEXTURE CHARACTERISTICS |
IDENTIFIED BODY AND TEXTURE CHARACTERISTIC IN CHEESE BEING GRADED | GRADE AA | GRADE A (Wisconsin State Brand) | GRADE B |
CURDY | D | D |
COARSE | S |
SWEET HOLES | S |
SHORT | S |
MEALY | S |
WEAK | S |
PASTY | S |
CRUMBLY | S |
GASSY | S |
SLITTY | S |
CORKY | S |
VS = very slight; S = slight; D = definite; P =pronounced; Blank = condition not present.
(3) COLOR CHARACTERISTICS. (a) Wisconsin certified premium grade AA colby cheese may be uncolored or colored to any degree recognized within the cheese manufacturing industry. The color shall be uniform, bright and attractive.(b) Wisconsin certified premium grade AA monterey (jack) cheese may not be colored.(c) Color standards for Wisconsin certified premium grade AA colby and monterey (jack) cheese are shown in the grade AA column of Table 7. TABLE 7. COLBY AND MONTEREY (JACK) CHEESE
GRADING STANDARDS FOR COLOR CHARACTERISTICS |
IDENTIFIED COLOR CHARACTERISTIC IN CHEESE BEING GRADED | GRADE AA | GRADE A (Wisconsin State Brand) | GRADE B |
WAVY | VS | S |
ACID-CUT | S |
UNNATURAL | S |
MOTTLED | S |
SALT SPOTS | S |
DULL OR FADED | S |
BLEACHED SURFACE (rind-less) | S |
VS = very slight; S = slight; D = definite; P =pronounced; Blank = condition not present.
(4) FINISH AND APPEARANCE CHARACTERISTICS. Wisconsin certified premium grade AA colby and monterey (jack) cheese shall have the following finish and appearance characteristics: (a)Bandaged and paraffin dipped. The rind shall be sound, firm, and smooth, and shall provide good protection to the cheese. The bandage shall be evenly placed on the end and over the entire surface of the cheese, shall be free from unnecessary overlapping and wrinkles, and shall not be burst or torn. The cheese surface shall be smooth and bright and shall have a good coating of paraffin or wax that adheres firmly to the entire surface of the cheese. The cheese shall be free from mold under the bandage and paraffin. It shall also be free from high edges, huffing and lopsidedness, but may possess a soiled surface to a very slight degree. Finish and appearance standards are shown in the grade AA column of Table 8. TABLE 8. COLBY AND MONTEREY (JACK) CHEESE
GRADING STANDARDS FOR FINISH AND APPEARANCE CHARACTERISTICS |
IDENTIFIED FINISH AND APPEARANCE CHARACTERISTIC IN CHEESE BEING GRADED | GRADE AA | GRADE A (Wisconsin State Brand) | GRADE B |
SOILED SURFACE | VS | S |
SURFACE MOLD | VS | S |
MOLD UNDER BANDAGE and PARAFFIN | VS |
MOLD UNDER WRAPPER or COVERING (rindless) | VS |
ROUGH SURFACE | S | D |
IRREGULAR BANDAGING (uneven wrinkled and overlapping) | S | D |
LOPSIDED | S | D |
LOPSIDED (rindless) | S | S |
HIGH EDGES | S | D |
DEFECTIVE COATING (scaly, blistered and checked) | S |
CHECKED RIND | S |
WEAK RIND | S |
SOUR RIND | S |
WRINKLED WRAPPER or COVERING (rindless) | S | D |
VS = very slight; S = slight; D = definite; P = pronounced; Blank = condition not present.
(b)Rindless. The wrapper or covering of rindless cheese graded as grade AA shall be practically smooth. The wrapper or covering shall be properly sealed with adequate overlapping at the seams, or by a suitable alternative closure. The wrapper or covering shall be neat, and shall adequately and securely envelop the cheese, but may be slightly wrinkled. Allowance may be made for wrinkles caused by crimping or sealing when vacuum packaging is used. The cheese shall be free from mold under the wrapper or covering and shall not be huffed or lopsided. Finish and appearance standards are shown in the grade AA column of Table 8 under par. (a). Wis. Admin. Code Department of Agriculture, Trade and Consumer Protection ATCP 81.50
Cr. Register, April, 1993, No. 448, eff. 5-1-93; emerg. am. (2), eff. 8-8-98; am. (2), Register, May, 1999, No. 521, eff. 6-1-99.