Fromage frais or soft fresh cheese, without the addition of bulky flavors, shall contain not less than 3.5 percent of milk fat.
Fromage frais or soft fresh cheese made from goat milk, without the addition of bulky flavors, shall contain not less than 2.8 percent of milk fat.
(Amended by Stats. 1997, Ch. 329, Sec. 39. Effective August 21, 1997.)
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