---
kind: "range"
citation: "7 C.F.R. §§ 58.711–58.714"
title: "7"
from: "58.711"
to: "58.714"
count: 4
url: "https://uscodex.org/cfr/7/58.711..58.714"
---

# §58.711. Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.


Cheese, used in the manufacture of pasteurized process cheese products should possess a pleasing and desirable taste and odor consistent with the age of the cheese; should have body and texture characteristics which will impart the desired body and texture characteristics in the finished product; and should possess finish and appearance characteristics which will permit removal of all packaging material and surface defects. The cheese should at least meet the requirements equivalent to U.S. Standard Grade for Bulk American Cheese for Manufacturing provided the quantity of the cheese with any one defect as listed for U.S. Standard Grade is limited to assure a satisfactory finished product.


# §58.712. Swiss.


Swiss cheese used in the manufacture of pasteurized process cheese and related products should be equivalent to U.S. Grade B or better, except that the cheese may be blind or possess finish characteristics which do not impair the interior quality.


# §58.713. Gruyere.


Gruyere cheese used in the manufacture of process cheese and related products should be of good wholesome quality and except for smaller eyes and sharper flavor shall meet the same requirements as for Swiss cheese.


# §58.714. Cream cheese, Neufchatel cheese.


These cheeses when mixed with other foods, or used for spreads and dips should possess a fresh, pleasing and desirable flavor.