21 CFR Part 133 — Cheeses and Related Cheese Products
Subpart A — General Provisions
Subpart B — Requirements for Specific Standardized Cheese and Related Products
- § 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.