Dairy Products Regulations (SOR/79-840)

• 26.6 (1) The Director may cancel a cheese import licence if the importer continues to fail to meet the requirements of the Act and these Regulations after

  • (a) the 30-day period following the day on which the cheese import licence was suspended; or

  • (b) any longer period allowed under subsection (2).

• (2) If it is not possible for the importer to meet the requirements of the Act and these Regulations within that 30 day period, the Director may, on the request of the importer, allow a longer period to do so.

• (3) A cheese import licence shall not be cancelled unless an inspector notifies the importer in writing of the reasons for the cancellation and the importer is provided an opportunity to be heard in respect of the cancellation.

27. A dairy product for which a standard is established under these Regulations shall be free from salmonella and other pathogenic organisms of human health significance, as determined by acceptable methods.

27.1 [Repealed, SOR/95-548, s. 2]

• 28. (1) (Naming the variety) Cheese, other than cheddar cheese, cream cheese, whey cheese, cream cheese with (named added ingredients), cream cheese spread, cream cheese spread with (named added ingredients), processed (named variety) cheese, processed (named variety) cheese with (named added ingredients), processed cheese food, processed cheese food with (named added ingredients), processed cheese spread, processed cheese spread with (named added ingredients), cold-pack (named variety) cheese, cold-pack (named variety) cheese with (named added ingredients), cold-pack cheese food, cold-pack cheese food with (named added ingredients), cottage cheese and creamed cottage cheese,

  • (a) shall

    • (i) be the product made by coagulating milk, milk products or a combination thereof with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey,

    • (i.1) except for feta cheese, have a casein content that is derived from milk or from ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skim milk, ultrafiltered skim milk or cream, rather than from other milk products, that is at least the following percentage of the total protein content of the cheese, namely,

      • (A) 63 per cent, in the case of Pizza Mozzarella cheese and Part Skim Pizza Mozzarella cheese,

      • (B) 83 per cent, in the case of Brick cheese, Canadian Style Brick cheese, Canadian Style Munster cheese, Colby cheese, Farmer’s cheese, Jack cheese, Monterey (Monterey Jack) cheese, Mozzarella (Scamorza) cheese, Part Skim Mozzarella (Part Skim Scamorza) cheese, Part Skim Pizza cheese, Pizza cheese, Skim Milk cheese and any other variety of cheese not referred to in clause (A) or (C), and

      • (C) 95 per cent, in the case of any other variety of cheese named in the table to this section,

    • (i.2) have a whey protein to casein ratio that does not exceed the whey protein to casein ratio of milk,

    • (ii) possess the physical, chemical and organoleptic properties typical for the variety,

    • (iii) where it is a cheese of a variety named in the table to this section, contain no more than the maximum percentage of moisture shown in Column II thereof for that variety,

    • (iv) where it is a cheese of a variety named in Part I of the table to this section, contain no less than the minimum percentage of milk fat shown in Column III for that variety, and

    • (v) where it is a cheese of a variety named in Part II of the table to this section, contain no more than the maximum percentage of milk fat shown in Column III for that variety; and

  • (b) may contain

    • (i) salt, seasonings, condiments and spices,

    • (ii) permitted flavouring preparations,

    • (iii) micro-organisms to aid further ripening, and

    • (iv) permitted food additives.

• (2) [Repealed, SOR/2007-302, s. 11]

• (3) Notwithstanding subparagraphs (1)(a)(iii) and (iv), a cheese of a variety set out in column I of an item of Part I of the table to this section may contain more than the maximum percentage of moisture set out in column II of that item and less than the minimum percentage of milk fat set out in column III of that item, where

  • (a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the table following section B.01.513 of the Food and Drug Regulations is shown on the label of the product as part of the common name; and

  • (b) the cheese has the characteristic flavour and texture of the named variety of cheese.

  • (c) [Repealed, SOR/97-369, s. 2]

• (4) The reference to “83 per cent” in clause (1)(a)(i.1)(B) shall be read as “78 per cent”, and the reference to “95 per cent” in clause (1)(a)(i.1)(C) shall be read as “90 per cent”, with respect to the named variety of cheese if

  • (a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the table following section B.01.513 of the Food and Drug Regulations is shown on the label of the product as part of the common name; and

  • (b) the cheese has the characteristic flavour and texture of the named variety of cheese.

  	Column I	Column II	Column III
  Item	Variety of Cheese	Maximum percentage of moisture	Minimum percentage of milk fat
  1.	Asiago	40.0	30.0
  2.	Baby Edam	47.0	21.0
  3.	Baby Gouda	45.0	26.0
  4.	Blue	47.0	27.0
  5.	Butter (Butterkäse)	46.0	27.0
  6.	Bra	36.0	26.0
  7.	Brick	42.0	29.0
  8.	Brie	54.0	23.0
  9.	Caciocavallo	45.0	24.0
  10.	Camembert (Carré de l’Est)	56.0	22.0
  11.	Canadian Style Brick	42.0	29.0
  12.	Canadian Style Munster	46.0	27.0
  13.	Colby	42.0	29.0
  14.	Danbo	46.0	25.0
  15.	Edam	46.0	22.0
  16.	Elbo	46.0	25.0
  17.	Emmentaler (Emmental, Swiss)	40.0	27.0
  18.	Esrom	50.0	23.0
  19.	Farmer’s	44.0	27.0
  20.	Feta	55.0	22.0
  21.	Fontina	46.0	27.0
  22.	Fynbo	46.0	25.0
  23.	Gouda	43.0	28.0
  24.	Gournay	55.0	33.0
  25.	Gruyère	38.0	28.0
  26.	Havarti	50.0	23.0
  27.	Jack	50.0	25.0
  28.	Kasseri	44.0	25.0
  29.	Limburger	50.0	25.0
  30.	Maribo	43.0	26.0
  31.	Montasio	40.0	28.0
  32.	Monterey (Monterey Jack)	44.0	28.0
  33.	Mozzarella (Scamorza)	52.0	20.0
  34.	Muenster (Munster)	50.0	25.0
  35.	Neufchâtel	60.0	20.0
  36.	Parmesan	32.0	22.0
  37.	Part Skim Mozzarella (Part Skim Scamorza)	52.0	15.0
  38.	Part Skim Pizza	48.0	15.0
  38.1	Part Skim Pizza Mozzarella	61.0	11.0
  39.	Pizza	48.0	20.0
  39.1	Pizza Mozzarella	58.0	15.0
  40.	Provolone	45.0	24.0
  41.	Romano (Sardo)	34.0	25.0
  42.	St. Jorge	40.0	27.0
  43.	Saint Paulin	50.0	25.0
  44.	Samsoe	44.0	26.0
  45.	Tilsiter (Tilsit)	45.0	25.0
  46.	Tybo	46.0	25.0

  	Column I	Column II	Column III
  Item	Variety of Cheese	Maximum percentage of moisture	Maximum percentage of milk fat
  1.	Harzkase (Harzer Käse, Mainzer Käse)	55.0	3.0
  2.	Skim Milk	55.0	7.0