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