- Labeling of Farmstead Cheese Labeling of Farmstead Cheese

A farmstead cheese processor shall:

A. Ensure all labels for a farmstead cheese product conform to the standards and requirements established by:

(1) The Federal Food, Drug, and Cosmetic Act, 21 USC, §§ 341-350 f;

(2) The Nutrition Labeling and Education Act of 1990 (Public Law 101-535);

(3) 21 CFR Parts 101 and 133; and

(4) Health-General Article, § 21-424, Annotated Code of Maryland; and

B. Conspicuously mark each package containing farmstead cheese with the:

(1) Name of the product;

(2) Name of the manufacturer that made the farmstead cheese;

(3) Address of the manufacturer if:

(a) Listed in the local phone book, the address may consist of the city and state; or

(b) Not listed in the local phone book, the street address shall be included;

(4) Plant license number;

(5) Each ingredient in order of predominance;

(6) Net weight of the product in English and metric units;

(7) Batch identification of the product;

(8) Required nutritional information;

(9) Statement:

(a) "Cured or aged for 60 days at a temperature not less than 35°F;" or

(b) A variation of this phrase that conveys the fact that the product has been aged at least 60 days; and

(10) Statement that the milk was not pasteurized, using terms such as "raw milk" or "notpasteurized."

(Regulation .11 adopted effective 43:6 Md. R. 407, eff. 3/28/2016)

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