Yes, unpasteurized cheese is legal in Argentina under strict sanitary controls enforced by the National Food Safety and Quality Service (SENASA). Sales require mandatory pasteurization or aging beyond 60 days, with regional exceptions for artisanal producers complying with provincial laws. The 2026 draft amendments to the Mercosur Sanitary Regulation may further tighten raw milk cheese imports, pending final approval.
Key Regulations for Unpasteurized Cheese in Argentina
- SENASA Resolution 540/1999 mandates pasteurization for all dairy products sold domestically, except cheeses aged ≥60 days with moisture ≤36% and pH ≤5.2, aligning with EU standards for Parmigiano Reggiano and Pecorino.
- Provincial Decrees (e.g., Córdoba’s Ley 10.208) permit artisanal raw milk cheese production under microenterprise licenses, subject to SENASA-approved HACCP plans and monthly microbiological testing.
- Mercosur Harmonization (2026) proposes stricter raw milk cheese import rules, requiring certificates of origin, ripening duration verification, and traceability from farm to shelf, targeting queso de campo and tybo varieties.