Clear Regulations on Cheese Composition

The Canadian government revised the rules on the composition of cheese in 2008. By eliminating some inconsistencies in the regulations, it clarified the standards for cheese-makers.

The changes set clear minimum levels of fresh milk to be used when making various cheeses. Other milk products are allowed, but in limited proportions. These include skim milk powder, whey and milk protein concentrates.

The standards mean better product uniformity, so you know what you are getting when you buy, brie, colby, havarti or other cheeses.

The revised regulations also set up a licensing system for cheese importers. This simplifies enforcement of the new Canadian composition.

You may also be interested in the following:

Rules for labelling dairy products in the Guide to Food Labelling and Advertising

Cheese - Fat and Moisture Declaration

Regulations Amending the Food and Drug Regulations and the Dairy Products Regulations

Tip Sheet for Raw Milk

Milk - One of the nine most common food allergens

Food recall alerts