(a) Flavor: Fresh or current May possess the following flavors to a slight degree: (b) Body and texture: A plug drawn from the cheese may possess the following (c) Color: May have a slight bleached surface and possess the fol- (d) Finish and appearance: Rindless. The wrapper or covering shall be fairly May possess the following flavors to a slight degree: A plug drawn from the cheese may be slightly curdy May possess the following characteristics to a definite Bandaged and paraffin dipped. May possess very Cured or aged May possess slight onion and the following flavors to a A plug drawn from the cheese may possess the following 66-009-67-15 TABLE VI-CLASSIFICATION OF BODY AND TEXTURE ACCORDING TO DEGREE OF CURING TABLE VII-CLASSIFICATION OF COLOR ACCORDING TO DEGREE OF CURING Slitty.. Corky. Pinny. VS-Very Slight. S-Slight. D-Definite. Gassy. TABLE VIII-CLASSIFICATION OF FINISH AND APPEARANCE ACCORDING TO DEGREE OF CURING Weak rind.. Wet rind. VS-Very Slight. S-Slight D-Definite. P-Pronounced. (c) U. S. Grade B. U. S. Grade B cheddar cheese shall conform to the following requirements and specifications: (1) Flavor. May possess certain undesirable flavors to a limited degree in accordance with the aging of the cheese. For detailed specifications and classification of flavor characteristics according to the degree of curing see Tables III and V. (2) Body and texture. A plug drawn from the cheese may be loose and open and may have numerous sweet holes, scattered yeast holes and other scattered gas holes; and may possess various body characteristics in accordance with degree of curing but pinny gas holes are not permitted. For detailed specifications and classification of body and texture characteristics according to the degree of curing see Tables III and VI. (3) Color. May be colored or uncolored and possess various characteristics. For detailed specifications and classification of color characteristics according to the degree of curing see Tables III and VII. The (4) Finish and appearance. (i) Bandaged and paraffin-dipped. The rind shall be sound, may be slightly weak, but free from soft spots, rind rot, cracks and openings of any kind. The bandage may be uneven and wrinkled but not burst or torn. The surface may be rough and unattractive but shall possess a fairly good coating of paraffin or wax. paraffin may be scaly or blistered with mold and certain other characteristics permitted in accordance with the degree of curing but there shall be no indication that mold has entered the cheese. May be huffed, lopsided and have high edges. For detailed specifications and classification of finish and appearance characteristics according to the degree of curing see Tables III and VIII. (ii) Rindless. The covering or wrapper shall adequately and securely envelop the cheese, be fairly neat, unbroken and protect the surface but may be wrinkled. The cheese may be huffed, lopsided and have slight mold under the wrapper or covering in medium and cured classifications. There shall be no indication that mold has entered the cheese. For detailed specifications and classification of finish and appearance characteristics of rindless according to the degree of curing see Tables III and VIII. (d) U. S. Grade C. U. S. Grade C cheddar cheese shall conform to the following requirements and specifications: (1) Flavor. May possess somewhat objectionable flavors and odors with certain increased tolerances in accordance with the degree of curing. For detailed specifications and classification of flavor characteristics according to the degree of curing see Tables IV and V. (2) Body and texture. May be loose with large and connecting mechanical openings; possess various gas holes and body characteristics, with certain limitations and varying with the degree of curing. The cheese, however, shall be sufficiently compact to permit the drawing of a plug. For detailed specifications and classification of body and texture characteristics according to the degree of curing see Tables IV and VI. (3) Color. May be colored or uncolored and possess various characteristics but not to the extent that the color is particularly unattractive. For detailed specifications and classification of color characteristics according to the degree of curing see Tables IV and VII. (4) Finish and appearance-(i) Bandaged and paraffin-dipped. The rind may be weak and possess characteristics such as soft spots, rind rot, cracks, and openings, with certain limitations and varying with the degree of curing. The bandage may be uneven and wrinkled but not burst or torn. May have a very rough, unattractive appearance and the paraffin may be scaly and blistered, with mold and other characteristics permitted, varying with the degree of curing, but there shall be no evidence that mold has entered the cheese. May be huffed and lopsided and have high edges to a degree not permitted in the higher grades. For detailed specifications and classification of finish and appearance characteristics according to the degree of curing see Tables IV and VIII. (ii) Rindless. The wrapper or covering shall adequately and securely envelop the cheese, be unbroken and protect the surface but may be wrinkled and soiled. The cheese may be huffed, lopsided and have mold under the wrapper or covering in accordance with the degree of curing. There shall be no indication that mold has entered the cheese. |