[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 133_CHEESES AND RELATED CHEESE PRODUCTS--Table of Contents
Subpart B_Requirements for Specific Standardized Cheese and Related
Sec. 133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold
cheese from sheep's milk.
(a) Description. (1) Roquefort cheese, sheep's milk blue-mold
cheese, blue-mold cheese from sheep's milk, is the food prepared by the
procedure set forth in paragraph (a)(2) of this section or by any other
procedure which produces a finished cheese having the same physical and
chemical properties. It is characterized by the presence of bluish-green
mold, Penicillium roque fortii, throughout the cheese. The minimum
milkfat content is 50 percent by weight of the solids and the maximum
moisture content is 45 percent by weight, as determined by the methods
described in Sec. 133.5. The dairy ingredients used may be pasteurized.
Roquefort cheese is at least 60 days old.
(2) One or more of the dairy ingredients specified in paragraph
(b)(1) of this section may be warmed and is subjected to the action of a
lactic acid-producing bacterial culture. One or more of the clotting
enzymes specified in paragraph (b)(2) of this section is added to set
the dairy ingredients to a semisolid mass. The mass is cut into smaller
portions and allowed to stand for a time. The mixed curd and whey is
placed into forms permitting further drainage. While being placed in
forms, spores of the mold Penicillium roquefortii are added. The forms
are turned several times during drainage. When sufficiently drained, the
shaped curd is removed from the forms and salted with dry salt or brine.
Perforations are then made in the shaped curd and it is held at a
temperature of approximately 50 [deg]F at 90 to 95 percent relative
humidity, until the characteristic mold growth has developed. During
storage, the surface of the cheese may be scraped to remove surface
growth of undesirable microorganisms. One or more of the other optional
ingredients specified in paragraph (b)(3) of this section may be added
during the procedure.
(b) Operational ingredients. The following safe and suitable
ingredients may be used:
(1) Dairy ingredients. Forms of milk, nonfat milk, or cream, as
defined in Sec. 133.3, of sheep origin, used alone or in combination.
(2) Clotting enzymes. Rennet and/or other clotting enzymes of
animal, plant, or microbial origin.
(3) Other optional ingredients. Enzymes of animal, plant, or
microbial origin, used in curing or flavor development.
(c) Nomenclature. The name of the food is ``roquefort cheese'', or
alternatively, ``sheep's milk blue-mold cheese'' or ``blue-mold cheese
from sheep's milk.
(d) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(1) Enzymes of animal, plant, or microbial origin may be declared as
(2) The dairy ingredients may be declared, in descending order of
predominance, by the use of the terms ``milkfat from sheep's milk and
nonfat sheep's milk'' or ``nonfat sheep's milk and milkfat from sheep's
milk'', as appropriate.
[54 FR 32058, Aug. 4, 1989, as amended at 58 FR 2895, Jan. 6, 1993]
Additives that reference this regulation: