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Semi-Hard Cheeses

Low concern

Semi-hard cheeses are a standard dairy food. They contribute saturated fat and sodium; FDA-defined standards of identity govern many varieties under 21 CFR Part 133.

Found in

2 products

What it is

Semi-hard cheeses are a category of cheeses with moderate moisture (e.g., cheddar, gouda, edam, Monterey Jack), made from milk fermented with cultures and rennet.

Whole-food dairy product; consumed directly or as a culinary ingredient.

Why it's flagged

saturated fat
sodium
dairy allergen

What regulators actually say

"PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS"

21 CFR Part 133 Cheeses and Related Cheese Products — accessdata.fda.gov

Regulatory status

United States — FDA

Standardized cheese (21 CFR Part 133)

European Union — EFSA

Standard food in the EU

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