Cheese Composition Standards Verification
Appendix I - Cheese Varieties by Minimum Percentage of Casein Derived from Fluid Milks

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Cheese Variety: Pizza Mozzarella, Part Skim Pizza Mozzarella

  • Minimum Percentage of Casein Content Derived from Fluid Milks: 63%

Cheese Variety: Asiago, Baby Edam, Baby Gouda, Blue, Butter, Bra, Brie, Caciocavallo, Camembert, Danbo, Edam, Elbo, Emmental, Esrom, Fontina, Fynbo, Gouda, Gournay, Gruyère, Havarti, Kasseri, Limburger, Maribo, Montasio, Muenster, Neufchâtel, Parmesan, Provolone, Romano, St-Jorge, Saint-Paulin, Samsoë, Tilsiter, Tybo

  • Minimum Percentage of Casein Content Derived from Fluid Milks: 95%

Cheese Variety: Cheddar, Brick, Canadian Style Brick and Munster, Colby, Farmer's, Jack, Monterey (Monterey Jack), Mozzarella (Scamorza), Part Skim Mozzarella (Part Skim Scamorza), Part Skim Pizza, Skim Milk, and any other variety of cheese not referred to in this table

  • Minimum Percentage of Casein Content Derived from Fluid Milks: 83%

Cheese Variety: Aged Cheddar Cheese

  • No minimum casein content, but made solely with "fluid milks", cream– in any combination

Cheese Variety: Light versions

  • For cheeses in the 95% category, the minimum is 90%. For cheeses in the 83% category, the minimum is 78%.
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