N.Y. Comp. Codes R. & Regs. tit. 1 § 34.3
Current through Register Vol. 46, No. 50, December 11, 2024
A determination of the grade of cheddar, washed curd or colby cheese shall be, according to the degree of curing, 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 vat. The final grade shall be established on the basis of the lowest rating of any one of the quality characteristics.
N.Y. Comp. Codes R. & Regs. Tit. 1 § 34.3