Sec. 162.13. Muenster, monterey jack and brick cheese standards

(a) General.

The determination of the Seal of Quality grade of muenster, monterey jack and brick cheese, shall be on the basis of rating (A) flavor, (B) body and texture, (C) color, (D) finish and appearance. The rating of each quality factor shall be established on the basis of characteristics present in cheese from any sample. The final grade shall be established on the basis of the lowest rating of any one of the quality characteristics. Muenster, monterey jack and brick labeled with the Seal of Quality must meet the fat and moisture standards as set forth in 1 NYCRR Part 17, sections 17.51, 17.53 and 17.62. Seal of Quality muenster, monterey jack and brick shall conform to the following requirements and standards:

(1) Flavor. Shall possess desirable and pleasing flavor and odor characteristics. It may not possess bitter, whey taint, sulfide, rancid and yeasty flavors to any degree. It may possess feed, acid, unclean, fruity and foreign types of flavors to a degree detectable only upon critical examination. Fresh cheese of this grade shall not possess any detectable off flavors.

(2) Body and texture. Cheese of this grade may be slightly weak bodied, but must have a smooth texture. A sample drawn for inspection shall be reasonably close, with no large, connecting or ragged openings, and shall be practically free of gas holes or slits.

(i) When cheese of this grade is worked, it shall breakdown to a cohesive, waxy or semi-glossy consistency and shall be free of pronounced rough, grain-like or mealy appearance.

(ii) Monterey jack cheese of this grade shall conform to subparagraph (i) of this paragraph except that it may be slightly open.

(iii) Muenster and brick cheese of this grade shall conform to subparagraph (ii) of this paragraph except that it may have numerous small mechanical openings distributed throughout the cheese.

(iv) When triers are used to draw samples, plugs shall be full and unbroken.

(3) Color. May be colored or uncolored, but if colored, it shall be uniform throughout, with the exception of orange rind muenster, which may possess seaminess and waviness to a slight degree.

(4) Finish and appearance. Rindless. The wrapper or covering shall adequately and securely envelop the cheese, be neat, unbroken and fully protect the surface but may be slightly wrinkled. The cheese shall be free from huffing but may be slightly lopsided. There shall be no indications that mold has entered the cheese.

(b) Flavor.

(1) Slight. Detected only upon critical examination.

(2) Definite. Not intense but detectable.

(3) Pronounced. So intense as to be easily identified.

(4) Feed. Feed flavors (such as alfalfa, sweet clover, silage or similar feed) in milk carried through into the cheese.

(5) Acid. Sharp and puckery to the taste, characteristics of lactic acid.

(6) Bitter. Distasteful, similar to taste of quinine. Most frequently found in aged cheese.

(7) Fruity. A sweet fruit-like flavoring resembling apples; generally increasing in intensity as the cheese ages.

(8) Whey-taint. A slightly acid flavor and odor characteristic of fermented whey caused by too slow expulsion of whey from the curd.

(9) Old milk. Lacks freshness.

(10) Lipase. A flavor suggestive of rancidity or butyric acid, sometimes associated with a bitterness.

(11) Sulfide. An objectionable flavor of hydrogen sulfide similar to the flavor of water with a high sulfur content.

(12) Foreign. Flavors not normally associated with cheese such as contaminants.

(c) Body and texture.

(1) Smooth. Feels silky; not dry and coarse or rough.

(2) Reasonably firm. Somewhat less firm but not to the extent of materially injuring the keeping quality of the cheese.

(3) Open. Mechanical openings that are irregular in shape and are caused by workmanship and not gas fermentation.

(4) Sweet holes. Spherical gas holes, glossy in appearance; usually about the size of BB shots; also referred to as shot or Swiss holes.

(5) Weak. Requires little pressure to crush, is soft but is not necessarily sticky like a pasty cheese.

(6) Pasty. Usually weak body and when the cheese is rubbed between the thumb and fingers it becomes sticky and smeary.

(7) Crumbly. Loosely knit and tends to fall apart when rubbed between the thumb and fingers.

(8) Gassy. Gas holes of various sizes and may be scattered.

(9) Pinny. Numerous very small gas holes.

(10) Practically free of gas. Limited gas or sweet holes are acceptable, provided that the body and flavor meets the flavor requirements of these specifications.

(11) Slits. Narrow or elongated openings generally associated with cheese that is gassy or yeasty.

(d) Color.

(1) Uncolored. Absence of artificial coloring.

(2) Seamy. White thread-like lines that form if the pieces of curd are not properly joined together.

(3) Wavy. Unevenness of color which appears as layers or waves.

(4) Acid cut. Bleached or faded appearance which sometimes varies throughout the cheese, appearing most often around mechanical openings.

(e) Finish and appearance.

(1) Wrapper or covering. Transparent or opaque material (plastic film type or foil) next to the surface of the cheese, used as an enclosure or covering of the cheese.

(2) Adequately and securely enveloped. Wrapper or covering properly sealed, and entirely enclosing the cheese, with sufficient adherence for ample protection and prevention of mold.

(3) Smooth bright surface. Clean, glossy surface.

(4) Soiled surface. Milkstone, rust spots or other discoloration on the surface of the cheese.

(5) Smooth surface. Not rough or uneven.

(6) Surface mold. Mold on the paraffin or the exterior of the cheese.

(7) Mold under bandage and paraffin. Mold spots or areas that have formed under the paraffin or mold that has penetrated from the surface and continued to develop.

(8) Mold under wrapper or covering. Mold spots or areas that have formed under the wrapper or on the cheese.

(9) Rough surface. Lacks smoothness.

(10) Lopsided. One side of the cheese is higher than the other side.

(11) High edge. A rim or ridge on the follower side of the cheese, which is raised in varying degrees. In extreme cases it may bend over.

(12) Soft spots. Soft to the touch and the spots are usually faded and moist.

(13) Huffed cheese. Swollen because of gas fermentation. The cheese becomes rounded or oval in shape instead of being flat.

(f) Packaging.

Rindless. Cheese which has not formed a rind due to the impervious type of wrapper, covering or container, enclosing the cheese or by any other means of handling.

(g) Processing facility.

Seal of Quality cheese manufacturing and packaging is restricted to those facilities in compliance with Agriculture and Markets Law, article 4 or 12-A and these facilities must maintain a satisfactory inspection record.

(h) Packing.

All packages are subject to approval by the Department of Agriculture and Markets. Package approval shall be based upon the ability of the package to maintain the quality standards and integrity of the product.

(i) Markings.

Each package of muenster, monterey jack and brick cheese packaged and offered for sale under the Seal of Quality program must have affixed the official seal designation.