(a) (1) This section shall apply only to grated and shredded varieties of hard cheese specifically described and enumerated in the California Administrative Code. These are the following: Romano, Parmesan, Reggiano, Asiago Old and Hard Grating Cheese.
(2) The grated or shredded cheeses for which definitions and standards of identity are prescribed by this section are foods prepared by grating, grinding, shredding or otherwise comminuting and mixing one or more cheeses of the same variety or cheeses of two or more varieties.
(3) No ingredient other than the cheeses specifically mentioned and enumerated in this section shall be permitted in grated cheese or shredded cheese except:
(A) A mold-inhibiting ingredient consisting of sorbic acid, potassium sorbate, sodium sorbate, or any combination of two or more of these in a total amount not to exceed 0.3 percent by weight of the finished product.
(B) An anticaking agent consisting of silicon dioxide, calcium silicate, sodium silicoaluminate, or any combination of two or more of these in a total amount not to exceed 2 percent by weight of the finished product.
(C) The label shall bear the statement
1. “__________ added to retard mold growth” or “__________ added as a preservative” if a mold inhibitor is used, and
2. “__________ added as an anticaking agent” if an anticaking agent is used, (the blank(s) to be filled in with the name of the substance(s) used.)
(4) Any cheese used as a component of grated cheese or shredded cheese shall be made from pasteurized milk or be held at a temperature of not less than 35 degrees Fahrenheit for not less than 60 days before it is used in preparing grated cheese and shredded cheese.
(5) In the manufacture of grated cheese or shredded cheese, moisture may be removed from the cheese ingredients, but no moisture may be added.
(6) If the final product is made from only one variety of cheese, the minimum milk fat shall not be less than that specified in the California Administrative Code for that variety of cheese. If the final product is made from two or more varieties of cheese, the minimum milk fat of the finished product shall not be less than the arithmetic average of the minimum milk fat of those types of cheese.
(7) (A) In the case of grated cheese or shredded cheese made from two varieties of cheese, the weight of a single variety shall not be less than 25 percent of the total weight of both.
(B) In the case of a grated or shredded cheese made from three or more varieties of cheese, the weight of each of any two varieties used therein shall not be less than one-third of the total weight of all cheese, and if Romano or Parmesan cheese is included, or both Romano and Parmesan are included therein, the weight of each of said varieties of Romano or Parmesan shall not be less than 25 percent of the total weight of all cheese.
(b) The names specified for the grated cheeses or shredded cheeses for which definitions and standards of identity are prescribed by this section are as follows:
(1) The name of the grated cheese or shredded cheese made from one variety of cheese shall be “Grated __________ Cheese” or “Shredded __________ Cheese,” the blank to be filled in with the name of the cheese which is grated or shredded.
(2) The name of a grated cheese or shredded cheese made from two or more varieties of cheese shall be “Grated __________ and __________ Cheese” or “Shredded __________ and __________ Cheese,” the blanks to be filled in with the names of the cheeses which are grated or shredded in order of preponderance.
Credits
Note: Authority cited: Section 37402, Food and Agricultural Code.
History
1. New section filed 1-12-60; effective thirtieth day thereafter (Register 60, No. 2).
2. Amendment of subsection (a)(3) filed 3-22-74; effective thirtieth day thereafter (Register 74, No. 12).
3. Amendment filed 4-25-75 as procedural and organizational; effective upon filing (Register 75, No. 17).
This database is current through 5/10/24 Register 2024, No. 19.
