CFR

SUBPART B—Requirements for Specific Standardized Cheese and Related Products (§133.102 to §133.196)

• 133.102—Asiago fresh and asiago soft cheese.
• 133.103—Asiago medium cheese.
• 133.104—Asiago old cheese.
• 133.106—Blue cheese.
• 133.108—Brick cheese.
• 133.109—Brick cheese for manufacturing.
• 133.111—Caciocavallo siciliano cheese.
• 133.113—Cheddar cheese.
• 133.114—Cheddar cheese for manufacturing.
• 133.116—Low sodium cheddar cheese.
• 133.118—Colby cheese.
• 133.119—Colby cheese for manufacturing.
• 133.121—Low sodium colby cheese.
• 133.123—Cold-pack and club cheese.
• 133.124—Cold-pack cheese food.
• 133.125—Cold-pack cheese food with fruits, vegetables, or meats.
• 133.127—Cook cheese, koch kaese.
• 133.128—Cottage cheese.
• 133.129—Dry curd cottage cheese.
• 133.133—Cream cheese.
• 133.134—Cream cheese with other foods.
• 133.136—Washed curd and soaked curd cheese.
• 133.137—Washed curd cheese for manufacturing.
• 133.138—Edam cheese.
• 133.140—Gammelost cheese.
• 133.141—Gorgonzola cheese.
• 133.142—Gouda cheese.
• 133.144—Granular and stirred curd cheese.
• 133.145—Granular cheese for manufacturing.
• 133.146—Grated cheeses.
• 133.147—Grated American cheese food.
• 133.148—Hard grating cheeses.
• 133.149—Gruyere cheese.
• 133.150—Hard cheeses.
• 133.152—Limburger cheese.
• 133.153—Monterey cheese and monterey jack cheese.
• 133.154—High-moisture jack cheese.
• 133.155—Mozzarella cheese and scamorza cheese.
• 133.156—Low-moisture mozzarella and scamorza cheese.
• 133.157—Part-skim mozzarella and scamorza cheese.
• 133.158—Low-moisture part-skim mozzarella and scamorza cheese.
• 133.160—Muenster and munster cheese.
• 133.161—Muenster and munster cheese for manufacturing.
• 133.162—Neufchatel cheese.
• 133.164—Nuworld cheese.
• 133.165—Parmesan and reggiano cheese.
• 133.167—Pasteurized blended cheese.
• 133.168—Pasteurized blended cheese with fruits, vegetables, or meats.
• 133.169—Pasteurized process cheese.
• 133.170—Pasteurized process cheese with fruits, vegetables, or meats.
• 133.171—Pasteurized process pimento cheese.
• 133.173—Pasteurized process cheese food.
• 133.174—Pasteurized process cheese food with fruits, vegetables, or meats.
• 133.175—Pasteurized cheese spread.
• 133.176—Pasteurized cheese spread with fruits, vegetables, or meats.
• 133.178—Pasteurized neufchatel cheese spread with other foods.
• 133.179—Pasteurized process cheese spread.
• 133.180—Pasteurized process cheese spread with fruits, vegetables, or meats.
• 133.181—Provolone cheese.
• 133.182—Soft ripened cheeses.
• 133.183—Romano cheese.
• 133.184—Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.
• 133.185—Samsoe cheese.
• 133.186—Sap sago cheese.
• 133.187—Semisoft cheeses.
• 133.188—Semisoft part-skim cheeses.
• 133.189—Skim milk cheese for manufacturing.
• 133.190—Spiced cheeses.
• 133.191—Part-skim spiced cheeses.
• 133.193—Spiced, flavored standardized cheeses.
• 133.195—Swiss and emmentaler cheese.
• 133.196—Swiss cheese for manufacturing.

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