Cheese may be manufactured in the U.S. using raw milk, provided the cheese is aged for at least 60 days at temperatures not less than 35 °F, according to a study published in Food Microbiology. In this study, 41 raw milk cheeses were obtained from retail specialty shops, farmers' markets, and online sources. Based on the results obtained from these 41 raw milk cheeses, the 60-day aging rule for unpasteurized milk cheeses appears adequate for producing microbiologically safe products, reported Science Direct. Article Abstract