Swiss or emmentaler cheese labeled or sold as Wisconsin grade A or Wisconsin state brand shall conform to the following standards:

1. (1) Flavor characteristics. Wisconsin grade A or Wisconsin state brand Swiss cheese or emmentaler cheese shall have a pleasing and desirable characteristic Swiss cheese flavor consistent with the age of the cheese. The cheese shall be free from undesirable flavors. Flavor standards are shown in the grade A column of Table 13. The presence or absence of flavor characteristics shall be determined organoleptically by taste and smell.

   TABLE 13. SWISS (EMMENTALER) CHEESE

   - See PDF for table

   VS = very slight; S = slight; D = definite; P = pronounced; Blank = nondetectable.

2. (2) Body characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall be uniform, firm, and smooth. Body standards are shown in the grade A column of Table 14.

   TABLE 14. SWISS (EMMENTALER) CHEESE

   - See PDF for table

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

3. (3) Eye and texture characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall be properly set and possess well developed, round or slightly oval eyes. The eyes shall be relatively uniform in size and uniformly distributed. The majority of the eyes shall be ₃/8 to ₁₃/¹⁶ inch in diameter. The cheese may have very slight dull, rough and shell eye characteristics. The texture of the cheese may contain very slight checks, picks, and streuble. Eye and texture standards are shown in the grade A column of Table 15.

   TABLE 15. SWISS (EMMENTALER) 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 grade A or Wisconsin state brand Swiss or emmentaler cheese shall have the following finish and appearance characteristics:

   1. (a) Swiss cheese containing a rind. The rind shall be sound, firm and smooth and shall provide good protection to the cheese. The surface of the cheese may contain a very slight amount of mold, but no mold shall have penetrated the interior of the cheese. Finish and appearance standards are shown in the grade A column of Table 16.

      TABLE 16. SWISS (EMMENTALER) CHEESE

      - See PDF for table

      TABLE 16. SWISS (EMMENTALER) CHEESE - Continued

      - See PDF for table

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

   2. (b) Rindless Swiss cheese. A rindless block of grade A Swiss cheese shall be reasonably uniform in size and well shaped. The wrapper or covering shall adequately and securely envelop the cheese. The wrapper or covering may be slightly wrinkled, but shall be neat, unbroken and fully protect the surface of the cheese. The surface of the cheese may contain a very slight amount of mold, but no mold shall have penetrated the interior of the cheese. Finish and appearance standards are shown in the grade A column of Table 16 under par. (a).

5. (5) Color characteristics. Wisconsin grade A or Wisconsin state brand Swiss or emmentaler cheese shall have a natural, attractive and uniform color. Color standards are shown in the grade A column of Table 17.

   TABLE 17. SWISS (EMMENTALER) CHEESE

   - See PDF for table

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

History

History: Cr. Register, April, 1993, No. 448, eff. 5-1-93; am. Tables 13 to 17, Register, January, 1996, No. 481, eff. 2-1-96; CR 99-151: am. (4) (b), Register July 2001, No. 547 eff. 8-1-01; CR 01-057: am. (3) and Table 15, Register June 2002 No. 558, eff. 7-1-02.