This page describes changes to the Descriptive Words, Expressions and Identification Names for Specific Foods.
Summary of changes
| Date | Section | Previous | Revised |
|---|---|---|---|
| March 27, 2023 | Table 1 – Relative firmness of cheese, Item 3, Column 1 | "Semi-soft cheese" and "fromage à pâte demi-molle" or "fromage demi-mou" | "Semi-soft cheese" and "fromage à pâte demi-ferme" |
| March 27, 2023 | Table 2 – Principal ripening characteristic of cheese, Item 3, Column 1 | "veined" and "à pâte persillée" or "(naming the colour) veined" and "(indiquer la couleur) à pâte persillée" | "Blue Veined" and "à pâte persillée" |