(d) Finish and appearance:

Bandaged and paraffin dipped. Shall possess a sound,
firm rind with the bandage and paraffin coating ad-
hering tightly but may possess the following char-
acteristics to a very slight degree: soiled surface and
surface mold; and to a slight degree: rough surface,
irregular bandaging, lopsided and high edges.

Rindless. The wrapper or covering shall be practically
smooth, properly sealed with adequate overlapping
at the seams or by any other satisfactory type of
closure. The wrapper or covering shall be neat and
adequately and securely envelop the cheese. May be
slightly wrinkled but shall be of such character as to
fully protect the surface of the cheese and not detract
from its initial quality. Shall be free from mold under
the wrapper or covering and shall not be huffed but
may be slightly lopsided.

Shall possess a pleasing characteristic cheddar cheese
flavor and aroma. May possess a very slight bitter
flavor and the following flavors to a slight degree:
feed and acid.

A plug drawn from the cheese shall be reasonably firm,
appear reasonably smooth, waxy, fairly close and
translucent but may have a few mechanical openings
if not large and connecting. May be slightly curdy
or not entirely broken down. May possess not
more than two sweet holes per plug but shall be free
from other gas holes. May possess the following
other characteristics to a slight degree: mealy,
short and weak.

Shall have a uniform, bright attractive appearance.
May have slight white lines or seams. May be
colored or uncolored but if colored, it should be a
medium yellow-orange.

Bandaged and paraffin dipped. Shall possess a sound,
firm rind with the bandage and paraffin coating ad-
hering tightly but may possess very slight mold
under bandage and paraffin and the following other
characteristics to a slight degree: soiled surface, sur-
face mold, rough surface, irregular bandaging, lop-
sided and high edges.

Rindless. Same as for current, except very slight mold
under wrapper or covering permitted.

Shall have a uniform, bright attractive appearance.
May have slight white lines or seams and numerous
tiny white specks. May be colored or uncolored, but
if colored, it should be a medium yellow-orange.
Bandaged and paraffin dipped. Shall possess a sound,
firm rind with the bandage and paraffin coating ad-
hering tightly but may possess the following char-
acteristics to a slight degree: soiled surface, rough
surface, mold under bandage and paraffin, irregular
bandaging, lopsided and high edges; and surface
mold to a definite degree.

Rindless. Same as for medium.

(d) Finish and appearance:

Bandaged and paraffin dipped. Shall possess a reason-
ably firm sound rind, but may possess very slight
mold under bandage and paraffin. The following
characteristics to a slight degree: soiled surface, sur-
face mold, defective coating, checked rind, huffed,
weak rind, and sour rind; and to a definite degree:
rough surface, irregular bandaging, lopsided and high
edges.

Rindless. The wrapper or covering shall be fairly
smooth and properly sealed with adequate over-
lapping at the seams or by other satisfactory type of
closure. The wrapper or covering shall be fairly neat
and adequately and securely envelop the cheese.
May be definitely wrinkled but shall be of such char-
acter as to protect the surface of the cheese and not
detract from its initial quality. Shall be free from
mold under wrapper or covering but may be slightly
huffed and slightly lopsided.

Should possess a fairly pleasing characteristic cheddar
cheese flavor and aroma. May possess very slight
onion and the following flavors to a slight degree:
flat, yeasty, malty, old milk, weedy, barny and
lipase; the following to a definite degree: feed, acid,
bitter, fruity, utensil, and whey-taint.

A plug drawn from the cheese may possess the follow-
ing characteristics to a slight degree: curdy, coarse,
gassy, slitty, and corky; the following to a definite
degree: Open, short, mealy, weak, pasty, crumbly,
and sweet holes.

May possess a very slight bleached surface; and the
following characteristics to a slight degree: wavy,
acid-cut, mottled, salt spots, dull or faded; and def-
initely seamy. May be colored or uncolored but if
colored, may be slightly unnatural.

Bandaged and paraffin dipped. Shall possess a
reasonably firm sound rind, but may possess the
following characteristics to a slight degree: surface
mold, mold under bandage and paraffin, checked
rind, huffed, weak rind, and sour rind; the following
to a definite degree: soiled surface, rough surface,
irregular bandaging, lopsided, high edges and de-
fective coating.

Rindless. Same as for current, except slight mold
under wrapper or covering permitted.

Cured or aged

Should possess a fairly pleasing characteristic cheddar
cheese flavor and aroma, with moderate to well de-
veloped degrees of flavor or sharpness. May possess
very slight onion and the following flavors to a slight
degree: flat, yeasty, malty, old milk, weedy, barny,
lipase and sulfide; the following to a definite degree:
feed, acid, bitter, fruity, utensil, and whey-taint.

A plug drawn from the cheese may possess the following
characteristics to a slight degree: gassy and slitty; the
following to a definite degree: open, sweet holes,
short, mealy, weak, pasty and crumbly.

May possess the following characteristics to a slight
degree: wavy, acid-cut, mottled, salt spots, dull or
faded and bleached surface; and definitely seamy.
May be colored or uncolored but if colored, may be
slightly unnatural.

Bandaged and paraffin dipped. Shall possess a reason.
ably firm sound rind, but may possess the following
characteristics to a slight degree: checked rind,
huffed, weak rind, and sour rind; the following to a
definite degree: soiled surface, surface mold, mold
under bandage and paraffin, rough surface, irregular
bandaging, lopsided, high edges and defective coating.
Rindless. Same as for medium.