Cheeses made with unpasteurized (raw) milk
can not be sold in the US unless they have been aged for at least 60 days. This is regulated by the The Food and Drug Administration with the intention of protecting consumers from potentially harmful bacteria in unpasteurized milk. After 60 days, the acids and salts in raw-milk cheese naturally prevent listeria, salmonella, and E. coli from growing.
Some cheesemakers believe that using raw milk creates more flavorful and more healthful cheeses. They also believe there is no reason to be fearful of raw milk and no reason to wait 60 days to eat cheese made from it. These cheesemakers often use European cheeses as evidence, as most European cheeses have traditionally been made with raw milk.
The Food and Drug Administration stands by its claim that raw milk contains bacteria that is not safe to ingest and it is only after 60 days that this bacteria dissipates.
Since 1949, the US government has forbidden the sale of cheeses made from unpasteurized milk unless the cheese has been aged at least 60 days. In 1999, the Food and Drug Administration considered banning the sale of all raw-milk cheeses no matter how long they'd been aged. Groups such as the Cheese of Choice Coalition
formed to preserve the rights of consumers to buy raw-milk cheese.