Summary of changes to the Descriptive Words, Expressions and Identification Names for Specific Foods

Summary of changes

Date	Section	Previous	Revised
March 27, 2023	Table 1 – Relative firmness of cheese, Item 3, Column 1	"Semi-soft cheese" and "fromage à pâte demi-molle" or "fromage demi-mou"	"Semi-soft cheese" and "fromage à pâte demi-ferme"
March 27, 2023	Table 2 – Principal ripening characteristic of cheese, Item 3, Column 1	"veined" and "à pâte persillée" or "(naming the colour) veined" and "(indiquer la couleur) à pâte persillée"	"Blue Veined" and "à pâte persillée"