1-43. CLASSES OF CHEDDAR CHEESE
Cheddar cheese will be of the following classes:
a. Class 1--Fresh or current (pasteurized, minimum age 30 days;
unpasteurized, minimum age 60 days).
b. Class 2--Medium cured (minimum age 3 months).
c. Class 3--Cured or aged (minimum age 9 months).
1-44. STYLES OF CHEDDAR CHEESE
The Cheddar cheese will be of the following styles to include weight:
a. Style a: cheddars--70 to 78 pounds.
b. Style b: flats or twins--32 to 37 pounds.
c. Style c: daisies or triplets--20 to 25 pounds.
d. Style d: longhorns--11 to 13 pounds.
e. Style e: print loaves--5 pounds.
f. Style f: rindless cheese, Cheddar--may be in 80-pound block, 60-pound
block, 40-pound block, 40-pound precut into two 20-pound loaves or four 10-pound
loaves or eight 5-pound loaves, 20-pound loaf, or 10-pound loaf.
1-45. GRADING CHEDDAR CHEESE
a. Grades of Cheese. The military procures Cheddar cheese in Grade A
quality or better, in accordance with US Standards of Grade for Cheddar Cheese. The
USDA grades cheese in these four grades: Grade AA, Grade A, Grade B, and Grade
b. Quality Factors. Cheddar cheese is graded on the basis of quality factors
contained in the United States Standards for Grades of Cheddar Cheese. The four
quality factors established are: flavor, body and texture, color, and finish and
c. Rating Required for Each Quality Factor. Cheddar cheese is graded,
according to the degree of curing, on the basis of flavor, body and texture, color, and
finish and appearance. (For example, a flavor characteristic is assigned in accordance
with the corresponding age of the cheese.) The rating of each quality factor is