Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Type of

cheese

Class/ Class

designation

Alternate class

designation

Milk fat in dry matter

content

Minimum

dry matter

content

(%)(m/m)

Minimum

ripening

period

(weeks)

Minimum

(%)(m/m)

Maximum

(%)(m/m)

1

2

3

4

5

6

7

High fat cheese/ High cream cheese

High fat Cheddar/High cream Cheddar

60

*

66

5

High fat or High cream Emmental/ Emmentaler

60

*

67

8

High fat Samsø/ High cream Samsø

55

*

59

3

(Full fat) cheese/ (Full cream) cheese

Cacciocavallo

45

*

64

20

Cheddar

48

59

61

5

Double Gloucester

48

*

56

4

Emmental/Emmentaler

45

59

60

8

Gruyère

45

*

62

8

Mature cheddar

48

*

62

25

Pecorino

45

*

60

12

Red Leicester

48

*

58

6

Samsø

45

54

54

3

Medium fat cheese/Medium cream cheese

Medium fat cheddar/Medium cream cheddar

30

47

53

5

Medium fat Pecorino/Medium cream Pecorino

25

44

56

12

Medium fat Samsø/Medium cream Samsø

35

44

46

3

Parmesan

25

44

64

25

Reggiano

30

45

67

*

High fat cheese/ High cream cheese

High fat Danbo/ High cream Danbo

55

*

57

3

Drakensberg

56

*

56

*

High fat or High cream Edam/ Edamer/Edammer

60

*

62

3

$ High fat Gouda/ High cream Gouda

60

*

62

3

High fat Havarti/ High cream Havarti

60

*

58

1

High fat Mozzarella/High cream Mozzarella

60

84

53

*

High fat Tilsiter/ High cream Tilsiter

60

*

61

3

(Full fat) cheese/ (Full cream) cheese

Cheshire

48

*

56

4

Danbo

45

54

52

3

Edam/ Edamer/

Edammer

45

59

55

3

Feta

45

*

*

*

$ Gouda or sweet milk

48

59

55

3

Mature Gouda

48

*

58

16

Halloumi

43

*

52

*

Havarti

45

59

50

1

Lancashire

48

*

54

4

Mozzarella

45

59

31

*

Provolone

45

59

51

4

Raclette

45

*

57

*

Tilsiter

45

59

55

3

Washed curd cheese

45

*

52

4

(Full fat) blue mould cheese/ (Full cream) blue mould cheese

Wensleydale

45

*

54

6

(Full fat) white mould cheese/ (Full cream) white mould cheese

Stilton

50

*

56

6

Wensleydale

45

*

56

6

Medium fat cheese/Medium cream cheese

Cumin

40

44

53

4

Medium fat Danbo/Medium cream Danbo

30

44

44

3

Medium fat or Medium cream Edam/ Edamer/Edammer

40

44

51

3

Medium fat Feta/Medium cream Feta

30

44

34

*

$ Medium fat Gouda/ $ Medium cream Gouda

38

47

52

3

Medium fat Havarti/Medium cream Havarti

40

44

48

1

Medium fat Mozzarella/ Medium cream Mozzarella

30

44

26

*

Medium fat Tilsiter/Medium cream Tilsiter

30

44

49

3

High fat white mould cheese/ High cream white mould cheese

High fat Brie/ High cream Brie

60

*

51

2

High fat Camembert/High cream Camembert

55

*

48

2

High fat Saint (St) Paulin/ High cream Saint (St) Paulin

60

*

58

1

(Full fat) white mould cheese/ (Full cream) white mould cheese

Brie

45

59

43

2

Bel Paese

45

*

50

*

Camembert

40

54

41

2

Saint (St) Paulin

45

59

50

1

Medium fat cheese/Medium cream cheese

Robiola

35

44

35

*

Medium fat white mould cheese/ Medium cream white mould cheese

Medium fat Brie/Medium cream Brie

40

44

42

2

Medium fat Camembert/ Medium cream Camembert

30

39

38

2

High fat cheese/ High cream cheese

Coulommiers

60

*

52

2

(Full fat) cheese/ (Full cream) cheese

Coulommiers

50

59

46

2

Limburger

45

*

38

*

Ricotta

50

59

45

*

Romadur

45

*

40

*

Medium fat cheese/Medium cream cheese

Medium fat Coulommiers/ Medium cream Coulommiers

40

49

42

2

Medium fat ricotta/Medium cream ricotta

25

44

25

*