1. (1) Traditional styles. Cheese may be manufactured and sold in the traditional styles set forth in sub. (2).

2. (2) Standards. Each of the following cheese styles shall conform to the weight and size standards for that style as indicated in the following chart.

   - See PDF for table

History

History: Cr. Register, April, 1993, No. 448, eff. 5-1-93; CR 99-151: am. (2) (chart), Register July 2001, No. 547 eff. 8-1-01.