(a) The name of a pasteurized process cheese is as follows: (1) if made from a single variety of cheese, its name is “pasteurized process __________ cheese”; (2) if made from two or more varieties of cheese its name is “pasteurized process __________ and __________ cheese” or “pasteurized process __________ blended with __________ cheese” or “pasteurized process blend of __________ and __________ cheese,” the blanks being filled in with the names of the varieties of cheese used, in order of predominance by weight; except that: if made from Gruyere cheese and Swiss cheese and the weight of Gruyere cheese is not less than 25 percent of the weight of both, it may be designated “pasteurized process Gruyere cheese”; if made of cheddar cheese, washed curd cheese, colby cheese, or granular cheese, or any mixture of two or more, it may be designated “pasteurized process American cheese”; or when cheddar cheese, washed curd cheese, colby cheese, or granular cheese, or any mixture thereof, is combined with other varieties of cheese in the cheese ingredient, any of such cheeses of such mixtures may be designated as “American cheese.”

(b) If the pasteurized process cheese is smoked or made from cheeses which have been smoked, the word “smoked” shall precede or follow the name of the pasteurized process cheese or name of the cheese ingredient which was smoked. If it contains a substance prepared by condensing or precipitating wood smoke, the label shall bear the term “with added __________,” the blank being filled in with the common or usual name of such ingredient. If it contains spice, the label shall bear the term “spiced” or “spice added” or “with added spice,” or in lieu of the word “spice” the common or usual name of the spice. If it contains added flavoring, the label shall bear the term “flavoring added,” “with added flavoring,” or “flavored with __________,” the blank being filled in with the common or usual name of the flavoring; if the flavoring is artificial, the word “artificial” shall precede the word “flavoring” or the word “artificially” shall precede the term “flavored with __________.”

(c) The labeling provisions for pasteurized process cheese shall also apply to pasteurized blended cheese, except that the word “blended” is used in place of the word “process.”

(d) The labeling provisions for pasteurized process cheese shall also apply to pasteurized process cheese with fruits, vegetables or meats but followed by the term “with __________,” the blank being filled in with the common or usual name or names of the fruit, vegetable, or meats used, in order of predominance by weight.

(e) The labeling provisions for pasteurized process cheese with fruits, vegetables, or meats shall also apply to pasteurized blended cheese with fruits, vegetables, or meats, except that the word “blended” is used instead of the word “process.”

(f) The label of a pasteurized process cheese food shall bear the common or usual names of the cheese ingredient used. If the product is smoked or made from cheeses which have been smoked, the word “smoked” shall precede or follow the name of the pasteurized process cheese food or the name of the cheese ingredient which was smoked. If the product contains spice, the label shall bear the statement “spiced” or “spice added” or “with added spice,” or in lieu of the word “spice” the common or usual name of the spice used. If it contains flavoring, the label shall bear the statement “flavoring added,” “with added flavoring” or “flavored with __________,” the blank being filled in with the common or usual name of the flavoring used. If the flavoring is artificial, the word “artificial” shall precede the word “flavoring,” or the word “artificially” shall precede the statement “flavored with __________.” If it contains added artificial coloring, the label shall bear the statement “artificially colored” or “contains artificial color.”

(g) The labeling provisions for pasteurized process cheese food shall also apply to pasteurized process cheese food with fruits, vegetables or meats, except that the name of the product is “pasteurized process cheese food with __________,” the blank being filled in with the common or usual names of the fruits, vegetables, or meats used, in order of predominance by weight. If the only vegetable used is pimento without any fruits or meats, the name of the product shall be “pimento pasteurized process cheese food” or “pasteurized process pimento cheese food.”

(h) The labeling provisions for pasteurized process cheese food shall also apply to pasteurized process cheese spreads, except that the product shall be labeled “pasteurized process cheese spread.”

When carob bean gum, gum karaya, gum tragacanth, sugar gum, gelatin, carboxymethyl cellulose, carrageen, oat gum, algin (sodium alginate), and algin derivative (propylene glycol ester of alginic acid) are used, the amount used shall not exceed eight-tenths of 1 percent by weight. A sweetening agent consisting of one or any mixture of two or more of the following may be used: sugar, dextrose, corn sugar, corn sirup, corn sirup solids, maltose, malt sirup, and hydrolyzed lactose, in a quantity necessary for seasoning. Any of these ingredients when used must be declared on the label, except that carob bean gum, gum karaya, gum tragacanth, guar gum, and oat gum may be designated as “vegetable gum.”

(i) The labeling and standards for pasteurized cheese spread are those prescribed for pasteurized process cheese spreads, except that no emulsifying agent is used.

(j) The labeling for pasteurized process cheese spread with fruits, vegetables, or meats and for pasteurized cheese spread with fruits, vegetables or meats shall be those prescribed for pasteurized process cheese food with fruits, vegetables, or meats, except in the name of the product.

(k) The labelings for cold pack cheese, club cheese, and comminuted cheese shall be those prescribed for pasteurized process cheese, except that the name of the product is “cold pack __________ cheese” or “__________ club cheese” or “comminuted __________ cheese,” the blanks being filled in with the name or names of the varieties of cheese used, in order of predominance by weight; and if made of cheddar cheese, washed curd cheese, colby cheese, or granular cheese, or any mixture thereof, it may be designated “cold pack American cheese”; or when cheddar cheese, washed curd cheese, colby cheese, or granular cheese, or a mixture thereof, is combined with other varieties of cheese in the cheese ingredient, any of such cheese or such mixture may be designated as “American cheese.”

(l) Cold pack cheese food shall be labeled in accordance with the labeling requirements for pasteurized process cheese food, except that the name shall be “cold pack cheese food.”

Cold pack cheese food with fruits, vegetables, or meats shall conform to the labeling requirements for cold pack cheese food, except that the name of the cold pack cheese food with fruits, vegetables, or meats is “cold pack cheese food with __________,” the blank being filled in with the common or usual name or names of the fruits, vegetables, or meats used, in order of predominance by weight.

(m) 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; pasteurized process cheese food with fruits, vegetables, or meats; pasteurized process cheese spread; pasteurized cheese spread; pasteurized process cheese spread with fruits, vegetables, or meats; pasteurized cheese spread with fruits, vegetables, or meats; cold pack cheese; club cheese; comminuted cheese; cold pack cheese food; cold pack cheese food with fruits, vegetables, or meats shall also be labeled with the name and address of the manufacturer or distributor, the name of the product, the word “pasteurized,” if pasteurized, unless the word “pasteurized” is included in the name of the product.