Title 21, Part 133 — Cheeses and Related Cheese Products

Definitions.

Methods of analysis.

Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods.

Asiago fresh and asiago soft cheese.

Asiago medium cheese.

Asiago old cheese.

Blue cheese.

Brick cheese.

Brick cheese for manufacturing.

Caciocavallo siciliano cheese.

Cheddar cheese.

Cheddar cheese for manufacturing.

Low sodium cheddar cheese.

Colby cheese.

Colby cheese for manufacturing.

Low sodium colby cheese.

Cold-pack and club cheese.

Cold-pack cheese food.

Cold-pack cheese food with fruits, vegetables, or meats.

Cook cheese, koch kaese.

Cottage cheese.

Dry curd cottage cheese.

Cream cheese.

Cream cheese with other foods.

Washed curd and soaked curd cheese.

Washed curd cheese for manufacturing.

Edam cheese.

Gammelost cheese.

Gorgonzola cheese.

Gouda cheese.

Granular and stirred curd cheese.

Granular cheese for manufacturing.

Grated cheeses.

Grated American cheese food.

Hard grating cheeses.

Gruyere cheese.

Hard cheeses.

Limburger cheese.

Monterey cheese and monterey jack cheese.

High-moisture jack cheese.

Mozzarella cheese and scamorza cheese.

Low-moisture mozzarella and scamorza cheese.

Part-skim mozzarella and scamorza cheese.

Low-moisture part-skim mozzarella and scamorza cheese.

Muenster and munster cheese.

Muenster and munster cheese for manufacturing.

Neufchatel cheese.

Nuworld cheese.

Parmesan and reggiano cheese.

Pasteurized blended cheese.

Pasteurized blended cheese with fruits, vegetables, or meats.

Pasteurized process cheese.

Pasteurized process cheese with fruits, vegetables, or meats.

Pasteurized process pimento cheese.

Pasteurized process cheese food.

Pasteurized process cheese food with fruits, vegetables, or meats.

Pasteurized cheese spread.

Pasteurized cheese spread with fruits, vegetables, or meats.

Pasteurized neufchatel cheese spread with other foods.

Pasteurized process cheese spread.

Pasteurized process cheese spread with fruits, vegetables, or meats.

Provolone cheese.

Soft ripened cheeses.

Romano cheese.

Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.

Samsoe cheese.

Sap sago cheese.

Semisoft cheeses.

Semisoft part-skim cheeses.

Skim milk cheese for manufacturing.

Spiced cheeses.

Part-skim spiced cheeses.

Spiced, flavored standardized cheeses.

Swiss and emmentaler cheese.

Swiss cheese for manufacturing.