Colby and monterey (jack) cheese labeled or sold as Wisconsin certified premium grade AA shall conform to the following standards:

1. (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

   - See PDF for table

   VS = very slight; S = slight; D = definite; P = pronounced; Blank = none detectable.

2. (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

   - See PDF for table

   VS = very slight; S = slight; D = definite; P =pronounced; Blank = condition not present.

3. (3) Color characteristics.

   1. (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.
   2. (b) Wisconsin certified premium grade AA monterey (jack) cheese may not be colored.

   3. (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

      - See PDF for table

      VS = very slight; S = slight; D = definite; P =pronounced; Blank = condition not present.

4. (4) Finish and appearance characteristics. Wisconsin certified premium grade AA colby and monterey (jack) cheese shall have the following finish and appearance characteristics:

   1. (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

      - See PDF for table

      VS = very slight; S = slight; D = definite; P = pronounced;Blank = condition not present.

   2. (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).

History

History: 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.