Cheddar cheeses made from unpasteurized milk sold in the U.S. must be ripened for a minimum of how many days?

Cheddar cheeses made from unpasteurized milk sold in the U.S. must be ripened for a minimum of 60 days to ensure safety and quality. This aging process is crucial because it allows the development of flavor and texture while also helping to eliminate potentially harmful bacteria that may be present in raw milk.

During the aging process, specific bacteria and enzymes work to break down the proteins and fats in the cheese, which enhances its flavor and characteristics. Additionally, maintaining a longer ripening period ensures the cheese meets regulatory standards set by the FDA for unpasteurized dairy products, providing a safeguard for consumer health. Therefore, the requirement of 60 days is a critical regulation designed to ensure that Cheddar cheese made from unpasteurized milk is safe for consumption while achieving its desired quality attributes.