raw milk jpgRaw milk-based cheeses must be aged for a minimum of 60 days. The requirement appears at Title 7 of the Code of Federal Regulations, section 58.439. Recent recalls and outbreaks, along with a host of other recent raw milk-based cheese contamination events, makes you wonder whether 60 days is really enough aging time to make raw milk cheese safe to enjoy.  What is the 60 days based on?  Why not 59?  Why not 61?

Of course, its entirely possible that it is, and that the contamination in these recent events, including the recent cheese E. coli outbreak and listeria recalls, are from the production environment problems (cross-contamination), rather than within the cheesemaking ingredients themselves (feces in raw milk). Here is some literature on aging that I have found:

Any other literature on the topic?  I feel this issue needs some discussion.