Cheese Regulations 1987.

These Regulations, as regards the territory of Gibraltar, are setting the food safety standards and issues related to the production, processing, handling and labelling of different types of cheese food and cheese food products (classified into different types, also according to their physical appearance and consistence).
This text is divided into IV Parts each with its own thematic sub-sections, as follows: Part (I) Preliminary (Title and Commencement; Interpretation; Exemptions; Part (II) Composition and description of cheese, processed cheese and cheese spread (Composition and description of hard cheese, soft cheese, whey cheese, processed cheese, cheese spread; Compound products; General requirements as to composition and description); Part (III) Labelling and advertisement (Labelling and advertisement of cheese, processed cheese, cheese spread and compound products; Requirements as to marking on labels on containers and on tickets; Labelling and advertisement of cream cheese; Permitted ingredients in cheese, processed cheese and cheese spread); and Part (IV) Administration and general (penalties; Defences; Application of various sections of the Act).
Schedule 1 is also part of this publication (list of minimum and maximum percentage of milk fat and water in different types of cheese).