Section 160.20. Dairy products; department 12.

 

(1)   Entry classes.

(a) Butter classes. Entry classes for butter are limited to the following categories. Each exhibit shall consist of either prints or a tub in accordance with sub. (2) (a) .

1. Creamery butter made from sweet cream.

2. Creamery butter made from a blend of sweet cream and whey cream.

3. Creamery butter made from whey cream.

4. Creamery butter in 5 one-pound prints.

5. Assistant buttermaker class. A special class may be established for assistant buttermakers only in which exhibits are comprised of entries in subds. 1. to 4.

(b) Cheese classes.

1. Aged cheddar cheese; any size or style. Aged cheddar cheese shall be older than 10 months at the time of the fair.

2. Semi-aged cheddar cheese; any size or style. Semi-aged cheddar cheese shall be older than 4 months and not more than 10 months old at the time of the fair.

3. Fresh cheddar cheese; any size or style. Fresh cheddar cheese shall be not less than one month nor more than 4 months old at the time of the fair.

4. Colby cheese; any size or style.

5. Drum or block Swiss cheese.

6. Brick cheese.

7. Muenster cheese.

8. All other types and varieties of natural cheese not otherwise listed in subds. 1. to 7.

9. Italian cheese, pasta filata types, such as Mozzarella and Provolone.

10. Italian cheese, grana types, such as Romano, Parmesan, Asiago and similar types.

11. Bleu and Gorgonzola cheese. Each exhibit in this category may consist of not more than 3 cheeses. The total weight of cheese comprising the exhibit may be less than 10 pounds.

(2)   Exhibit requirements.

(a) An entry in any butter category under sub. (1) (a) shall consist of not less than a 10 pound tub or 5 one-pound prints of creamery butter.

(b) An entry in any cheese category under sub. (1) (b) shall consist of not less than one cheese or more than 3, with a minimum total weight of not less than 10 pounds.

(c) Cheddar cheese exhibits may not be entered in more than one of the age categories under sub. (1) (b) 1. to 3. , and shall comply with applicable date restrictions. All cheese shall be stamped with the month and year of manufacture.

(d) Cheese previously tested with a trier may not be considered as an exhibit for a premium and is only entitled to a complimentary score, except Swiss cheese which may have one trier plug hole.

(e) Butter and cheese exhibits shall be judged on a standard scale of 100 according to the following scale. - See PDF for table

(3)   Premiums. Premiums in any entry class may be paid in the following level one amounts.

Premium level one.   $12.00 10.00 8.00 6.00

Cr. Register, November, 1990, No. 419 , eff. 12-1-90; am. (1) (b) 1. to 3. and (2) (c), Register, July, 1995, No. 475 , eff. 8-1-95.