So what's the big deal about raw milk? Regulations by the Food and Drug Administration prohibit cheeses made from raw milk from being sold unless they are aged at least 60 days. It is believed by the FDA that after sixty days any harmful bacteria in the raw milk will cease to exist.
This prevents traditional raw-milk cheeses that are aged less than 60 days (Brie, Camembert) from being imported into the U.S. It also makes certain cheesemakers extremely creative, such as one in Wisconsin who sells their raw milk cheese as "fish bait" to get around the law.
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