.11 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—350f;

(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 “not pasteurized.”