(a) Cold pack cheese, club cheese, or comminuted cheese if made from a single variety of cheese shall have a moisture content of not more than the maximum moisture content prescribed for the variety of cheese used; and if made from two or more varieties the moisture standard shall be the arithmetical average of the maximum moisture content prescribed for the varieties of cheese used, but shall not be greater than 42 percent, except that the moisture content of a cold pack cheese made from two or more of the varieties of cheddar cheese, wash curd cheese, colby cheese, and granular cheese shall not be more than 39 percent.

(b) The fat content of the solids of a cold pack cheese made from a single variety of cheese shall not be less than the minimum prescribed for the variety of cheese used, but in no case is less than 47 percent, except that the fat content of the solids of cold pack Swiss cheese is not less than 43 percent and the fat content of solids of cold pack Gruyere cheese is not less than 45 percent.

(c) The fat content of the solids of a cold pack cheese made from two or more varieties of cheese shall not be less than the arithmetical average of the minimum percent of fat prescribed for the varieties of cheese, but in no case less than 47 percent, except that the fat content of the solids of the cold pack cheese made from Swiss cheese and Gruyere cheese shall not be less than 45 percent. Cold pack cheese food shall have a moisture content of not more than 44 percent and a milk fat content of not less than 23 percent.

(d) Cold pack cheese food with fruits, vegetables, and meats shall have a moisture content of not more than 44 percent and a milk fat content of not less than 22 percent.