GENERAL STANDARD FOR CHEESE

CXS 283-1978

Formerly CODEX STAN A-6-1973. Adopted in 1973. Revised in 1999.

Amended in 2006, 2008, 2010, 2013, 2018, 2021.
 CXS 283-1978 2

1. SCOPE
This Standard applies to all products, intended for direct consumption or further processing, in conformity with
the definition of cheese in Section 2 of this Standard. Subject to the provisions of this Standard, standards for
individual varieties of cheese, or groups of varieties of cheese, may contain provisions which are more specific
than those in this Standard and in these cases, those specific provisions shall apply.
2. DESCRIPTION
2.1 Cheese is the ripened or unripened soft, semi-hard, hard, or extra-hard product, which may be coated, and in
which the whey protein/casein ratio does not exceed that ofmilk, obtained by:
(a) coagulating wholly or partly the protein of milk, skimmed milk, partly skimmed milk, cream, whey
cream or buttermilk, or any combination of these materials, through the action of rennet or other
suitable coagulating agents, and by partially draining the whey resulting from the coagulation, while
respecting the principle that cheese-making results in a concentration of milk protein (in particular,
the casein portion), and that consequently, the protein content of the cheese will be distinctly higher
than the protein level of the blend of the above milk materials from which the cheese was made;
and/or
(b) processing techniques involving coagulation of the protein of milk and/or products obtained from milk
which give an end-product with similar physical, chemical and organoleptic characteristics as the
product defined under (a).
2.1.1 Ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be
held for such time, at such temperature, and under such other conditions as will result in the necessary
biochemical and physical changes characterizing the cheese in question.
2.1.2 Mould ripened cheese is a ripened cheese in which the ripening has been accomplished primarily by the
development of characteristic mould growth throughout the interior and/or on the surface of the cheese.
2.1.3 Unripened cheese including fresh cheese is cheese which is ready for consumption shortly after manufacture.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Raw materials
Milk and/or products obtained from milk.
3.2 Permitted ingredients
– Starter cultures of harmless lactic acid and/or flavour producing bacteria and cultures of other
harmless microorganisms
– Safe and suitable enzymes
– Sodium chloride and potassium chloride as a salt substitute
– Potable water
4. FOOD ADDITIVES
Unripened cheeses
As listed in the Group Standard for Unripened Cheese Including Fresh Cheese (CXS 221-2001).
Cheeses in brine
As listed in the Standard for Cheeses in Brine (CXS 208-1999).
Ripened cheeses, including mould ripened cheeses
Additives not listed below but provided for in Codex individual standards for varieties of ripened cheeses may
also be used for similar types of cheese within the limits specified within those standards.
Only those additive classes indicated as justified in the table below may be used for the product categories
specified.
Acidity regulators, colours and preservatives used in accordance with Tables 1 and 2 of the General Standard
for Food Additives (CXS 192-1995) in food category 01.6.2.1 (Ripened cheese, includes rind) and only certain
acidity regulators, anticaking agents, colours and preservatives in Table 3 are acceptable for use in foods
conforming to this Standard.
 CXS 283-1978 3

4.1 Processing aids

Processing aids used in products conforming to this standard should be consistent with the Guidelines on
Substances used as Processing Aids (CXG 75-2010).
Justified use
Additive functional class Cheese mass Surface/rind treatment
Colours: X X (b)

Bleaching agents: – –
Acidity regulators: X –
Stabilizers: – –
Thickeners: – –
Emulsifiers: – –
Antioxidants: – –
Preservatives: X x
Foaming agents: – –
Anticaking agents: – X (a)

Packaging gas – –
(a) For the surface of sliced, cut, shredded or grated cheese only
(b) For edible cheese rind
X The use of additives belonging to the class is technologically justified.
– The use of additives belonging to the class is not technologically justified.
5. CONTAMINANTS
The products covered by this Standard shall comply with the Maximum Levels for contaminants that are
specified for the product in the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-
1995).
The milk used in the manufacture of the products covered by this Standard shall comply with the Maximum
Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in
Food and Feed (CXS 193-1995) and with the maximum residue limits for veterinary drug residues and
pesticides established for milk by the CAC.
6. HYGIENE
It is recommended that the products covered by the provisions of this standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), the Code
of Hygienic Practice for Milk and Milk Products (CXC 57-2004) and other relevant Codex texts such as Codes
of Hygienic Practice and Codes of Practice. The products should comply with any microbiological criteria
established in accordance with the Principles and Guidelines for the Establishment and Application of
Microbiological Criteria Related to Foods (CXG 21-1997).
7. LABELLING
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985)
and the General Standard for the Use of Dairy Terms (CXS 206-1999), the following specific provisions apply:
7.1 Name of the food
The name of the food shall be cheese. However, the word “cheese” may be omitted in the designation of an
individual cheese variety reserved by a Codex standard for individual cheeses, and, in the absence thereof, a
variety name specified in the national legislation of the country in which the product is sold, provided that the
omission does not create an erroneous impression regarding the character of the food.
 CXS 283-1978 4

7.1.1 In case the product is not designated with a variety name but with the designation “cheese” alone, the
designation may be accompanied by the appropriate descriptive terms in the following table:

DESIGNATION ACCORDING TO FIRMNESS AND RIPENING CHARACTERISTICS

According to firmness: Term 1
According to principal ripening: Term 2
MFFB% Designation

< 51 Extra hard Ripened

49–56 Hard Mould ripened
54–69 Firm/Semi-hard Unripened/Fresh
> 67 Soft In Brine

MFFB equals percentage moisture on a fat-free basis, i.e.,

Weight of moisture in the cheese

Total weight of cheese – Weight of fat in the cheese

Example:
The designation of a cheese with moisture on a fat-free basis of 57% which is ripened in a manner similar in
which Danablu is ripened would be:
“Mould ripened firm cheese or firm mould ripened cheese.”
7.2 Declaration of milk fat content
The milk fat content shall be declared in a manner found acceptable in the country of sale to the final consumer,
either (i) as a percentage by mass, (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as
quantified in the label provided that the number of servings is stated.
Additionally, the following terms may be used:

High fat (if the content of FDM is above or equal to 60%);

Full fat (if the content of FDM is above or equal to 45% and less than 60%)
Medium fat (if the content of FDM is above or equal to 25% and less than 45%)
Partially skimmed (if the content of FDM is above or equal to 10% and less than 25%)
Skim (if the content of FDM is less than 10%)

7.3 Date marking

Notwithstanding the provisions of Section 4.7.1 of the General Standard for the Labelling of Prepackaged
Foods (CXS 1-1985), the date of minimum durability need not be declared in the labelling of firm, hard and
extra hard cheese which are not mould/soft-ripened and not intended to be purchased as such by the final
consumer: in such cases the date of manufacture shall be declared.
7.4 Labelling of non-retail containers
Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the
Labelling of Prepackaged Foods (CXS 1-1985), and, if necessary, storage instructions, shall be given either
on the container or in accompanying documents, except that the name of the product, lot identification, and
the name and address of the manufacturer or packer shall appear on the container, and in the absence of
such a container on the cheese itself. However, lot identification, and the name and address of the
manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly
identifiable with the accompanying documents.
8. METHODS OF SAMPLING AND ANALYSIS
For checking the compliance with this standard, the methods of analysis and sampling contained in the
Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this Standard,
shall be used.
CXS 283-1978 5

APPENDIX1
CHEESE RIND
During ripening of the moulded cheese curd in natural creation or in environments in which the air humidity
and, possibly, air composition are controlled, the outside of the cheese will develop into a semi-closed layer
with a lower moisture content. This part of the cheese is called rind. The rind is constituted of cheese mass
which, at the start of the ripening, is of the same composition as the internal part of the cheese. In many cases,
the brining of cheese initiates the formation of rind. Due to the influence of the salt gradient in the brine, of
oxygen, of drying out and of other reactions, the rind successively becomes of a somewhat different
composition than the interior of the cheese and often presents a more bitter taste.
During or after ripening the cheese rind can be treated or can be naturally colonized with desired cultures of
microorganisms, for instance Penicillium candidum or Brevibacterium linens. The resulting layer, in some
cases referred to as smear, forms a part of the rind.
Rindless cheese is ripened by the use of a ripening film. The outer part of that cheese does not develop a
rind with a lower moisture content although influence of light of course can cause some difference compared
to the inner part.
CHEESE SURFACE
The term “cheese surface” is used for the outside layer of cheese or parts of cheese, even in the sliced,
shredded or grated form. The term includes the outside of the whole cheese, disregarding whether a rind has
been formed or not.
CHEESE COATINGS
Cheese can be coated prior to the ripening, during the ripening process or when the ripening has been finished.
When a coating is used during ripening the purpose of the coating is to regulate the moisture content of the
cheese and to protect the cheese against micro-organisms.
Coating of a cheese after the ripening has been finished is done to protect the cheese against microorganisms
and other contamination, to protect the cheese from physical damage during transport and distribution and/or
to give the cheese a specific appearance (e.g. coloured).
Coating can be distinguished very easily from rind, as coatings are made of non-cheese material, and very
often it is possible to remove the coating again by brushing, rubbing or peeling it off.
Cheese can be coated with:
– A film, very often polyvinylacetate, but also other artificial material or material composed of natural
ingredients, which helps to regulate the humidity during ripening and protects the cheese against
microorganisms (for example, ripening films).2
– A layer, mostly wax, paraffin or a plastic, which normally is impermeable to moisture, to protect the
cheese after ripening against microorganisms and against physical damage during retail handling
and, in some cases to contribute to the presentation of the cheese.

1 Amendment adopted by the 26th Session of the Codex Alimentarius Commission (2003).
2 Wheat gluten or wheat protein products should not be used for technological reasons e.g. coating or processing aids
for foods which are gluten-free by nature – Standard for Wheat Protein Products including Wheat Gluten (CXS 163-
1987).