Sec. 162.38. Provolone cheese standards

(a) General.

New York State Seal of Quality provolone cheese must be made using only New York State milk and must meet the fat and moisture standards as set forth in section 17.64 of this Title, for provolone cheese. The determination of the Seal of Quality grade of provolone 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. Seal of Quality provolone cheese shall conform to the following requirements and standards:

(1) Flavor. Shall possess desirable and pleasing flavor and odor characteristics. It may possess bitter, metallic/oxidized, and unclean type flavors, upon critical examination, to a very slight degree. It may possess acid and cooked type flavors to a slight degree. Cheese may have a flat and salt flavor to a definite degree. A salt flavor cannot be to the extent that the natural cheese flavor is masked over. Provolone cheese may not possess fermented, rancid, or yeasty flavors to any degree. A smoked cured provolone cheese may possess a definite smoke flavor and odor.

(2) Body and texture. Provolone cheese of this grade shall have uniform firmness on all sides. The texture must be smooth, with the exception that a slight roughness to the surface due to salt may be apparent. The texture and body of the cheese should be smooth and springy, very close and uniform, and not have a corky or curdy appearance. The cheese must be devoid of free fat on the interior surfaces. In addition, the cheese must be free of any evidence of gas formation and a few slits may be noted in the interior, however, such slits shall not be the result of gas formation. A slight difference in degree of firmness will be allowed between the rind which should not exceed ½ inch and the interior of the cheese. In both fresh and aged provolone, a definite degree of stringiness shall be apparent upon critical examination. This stringiness will be less apparent in an aged cheese.

(3) Color. Cheese may be white to a light creamy color but should not have a dull chalky appearance. The color may be slightly wavy in appearance. The surface of the cheese should have a glossy sheen. Any mottling or unnatural coloration shall not be present.

(4) Finish and appearance. 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 basic shape of the cheese shall be reasonably uniform throughout. Ends may be slightly rounded. Huffing due to gas formation during curing is unacceptable. To a slight degree, cracks could be present on the surface. There shall not be any mold on the surface or within the cheese.

(b) Flavor.

(1) Very slight. Barely detectable upon critical examination.

(2) Slight. Detected only upon critical examination.

(3) Definite. Not intense but detectable.

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

(5) Acid. May be slight if cheese is aged over one week. Sharp and puckery to the taste, characteristics of lactic acid.

(6) Bitter. Distasteful, similar to taste of quinine. May be present in cheese one week or more old.

(7) Flat. Insipid, lacking in flavor development, devoid of flavor. Present most likely if cheese is less than one week old.

(8) Cooked. Mildly suggestive of uncleanliness in addition to a whey taint.

(9) Metallic/oxidized. Flat, metal-like taste and puckery sensation.

(10) Rancid. Characterized by:

(i) a slow reaction time;

(ii) its prominence after the sample is expectorated; and

(iii) its persistence.

The flavor is bitter, soapy, very disagreeable and repulsive.

(11) Yeasty. Identified by its sour, yeasty taste and slightly fragrant odor.

(c) Body and texture.

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

(2) Firm. Feels solid and offers slight resistance to pressure. The rind will be somewhat firmer than the interior of the cheese.

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

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

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

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

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

(8) Corky. Dry, hard, overfirm, stiff, tough.

(9) Curdy. Characteristic of freshly made or uncured cheese. Cheese is hard and when pressure is applied there is a tendency for the cheese to spring back to its original shape.

(10) Free fat. Greasy or oily presence on the cheese that can be felt or is visible.

(d) Color.

(1) Uncolored.

Absence of artificial coloring.

(2) Wavy.

Unevenness of color which appears as layers or waves.

(3) Mottled.

Rounded, irregularly shaped areas of light and dark shades of color.

(4) Unnatural.

Color that is not normally associated with provolone cheese.

(e) Finish and appearance.

(1) Rind.

Hard coating caused by the desiccation of the surface of the cheese.

(2) Firm sound rind.

Possessing a firmness and thickness (not easily dented or damaged) consistent with the size of the cheese and which is dry, smooth, and closely knit, sufficient to protect the interior quality from external defects; free from checks, cracks, breaks or soft spots.

(3) 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.

(4) Adequately and securely enveloped.

Wrapper or covering properly sealed, and entirely enclosing the cheese, with sufficient adherence for ample protection and prevention of mold.

(5) Smooth bright surface.

Clean, glossy surface.

(6) Soiled surface.

Milkstone, rust spots or other discoloration on the surface of the cheese.

(7) Smooth surface.

Not rough or uneven.

(8) Surface mold.

Mold on the exterior of the cheese.

(9) Mold under wrapper or covering.

Mold spots or areas that have formed under the wrapper or on the cheese.

(10) Rough surface.

Lacks smoothness.

(11) Lopsided.

One side of the cheese is higher than the other side.

(12) 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.

(13) Cracks in the rind.

Openings or breaks in the rind.

(14) Checked rind.

Numerous small cracks or breaks in the rind, sometimes following the outline of curd particles sometimes referred to as “curd openings”.

(15) Soft spots.

Soft to the touch and the spots are usually faded and moist.

(16) Huffed cheese.

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

(17) Weak rind.

Thin and possessing little or no resistance to pressure.

(18) Sour rind.

A fermented rind condition, usually confined to the faces of the cheese.

(19) Wet rind.

A wet rind is one in which the moisture adheres to the surface of the rind and which may or may not soften the rind or cause discoloration.

(20) Rind rot.

Soft spots on the rind that have become discolored and have decayed or decomposed.

(21) Slightly wrinkled.

Not more than 25 percent of the surface shall be dimpled and/or wrinkled.

(f) 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.

(g) Packing.

All packages shall be 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.

(h) Markings.

Each package of provolone cheese packaged and offered for sale under the Seal of Quality program must have affixed the official seal designation and comply with the requirements set forth in section 17.64 of this Title.