(a) In accordance with the requirements of Section 37402 of the Food and Agricultural Code, standards of composition, aging periods and labeling requirements are hereby established for special varieties of cheese as follows:

(b) Panella, Queso Blanco, Queso Fresco, and Jalapeno may be labeled skim cheese, part skim cheese, or whole milk cheese, as the case may be, in letters of the same size, style, and color of the varietal name. The moisture content shall not exceed 55 percent.

(c) The special varieties of cheese listed herein shall be labeled with the varietal name and subject to standards of composition and method of manufacture for the variety indicated. When no varietal name has been established, the fat and moisture standards should determine into what general classification the cheese falls, and such classification shall appear on the label preceded or followed by the specific or common name of such cheese; or if no specific or common name has become generally recognized therefor, an arbitrary or fanciful name which is not false or misleading in any particular.

(d) All special varieties of cheese shall be made from pasteurized milk or held 60 days before offered for sale with the exception of those cheeses which require a holding time as part of the cheese-making process. In such cases, the minimum age shown in the above table shall apply. Pasteurized milk only shall be used for Muenster, Munster and Cook or Koch cheese. Caciocavallo cheese or Mozzarella cheese when sold fresh or uncured shall be made from pasteurized milk and/or pasteurized skim milk.

(e) The labeling provisions of Sections 37971-37976 of the Food and Agricultural Code are applicable to all special varieties of cheese.

(f) When milk other than cow's milk is used in whole or part, the label shall include the statement, “made from __________,” the blank being filled in with the name or names of the milk used in the order of predominance by weight.

(g) The following cheeses in the form of slices or cuts in consumer-sized packages may contain not more than 0.2 percent by weight of sorbic acid and shall be labeled “sorbic acid added to retard mold growth” or “sorbic acid added as a preservative,” if such cheese contains sorbic acid: Cheddar cheese, cheese; washed curd cheese, soaked curd cheese; colby cheese; granular cheese; Swiss cheese, Emmentaler cheese; Gruyere cheese; brick cheese; Muenster cheese, Munster cheese; Monterey cheese, Monterey jack cheese; provolone cheese, pasta filata cheese; caciocavallo siciliano cheese; Asiago fresh cheese, Asiago soft cheese; Asiago medium cheese; Asiago old cheese; Mozzarella cheese; semisoft cheeses; semisoft part-skim cheeses; pasteurized process cheese; pasteurized blended cheese; pasteurized process cheese with fruits, vegetables, or meats; pasteurized process pimento cheese; pasteurized blended cheese with fruits, vegetables, or meats; pasteurized process cheese food with fruits, vegetables, or meats.

(h) The following cheeses in the form of slices or cuts in consumer-sized packages may contain not more than 0.3 percent by weight of sodium propionate, calcium propionate, or a combination of sodium propionate and calcium propionate and the label shall bear the statement “__________ added to retard mold growth” or “__________ added as a preservative,” the blank being filled in with the names of the substance or substances used, if the cheese contains either or both of the substances: