Yes, unpasteurized cheese is legal in California under strict conditions. The state permits its sale if aged ≥60 days, aligning with FDA standards, but local ordinances may impose additional restrictions. Compliance with California Department of Food and Agriculture (CDFA) and county health department rules is mandatory, particularly for artisanal producers.
Key Regulations for Unpasteurized Cheese in California
- Aging Requirement: Unpasteurized cheese must be aged at ≥35°F for a minimum of 60 days, per California Health and Safety Code §113967. This mirrors federal FDA guidelines but is enforced locally by county environmental health departments.
- Labeling Mandates: Cheese must bear a clear statement: “Made from raw milk” or “Unpasteurized,” per CDFA Dairy Food Safety Program. Labels must also include the producer’s name and address, traceable to CDFA records.
- Inspection & Licensing: Producers and retailers require CDFA dairy permits and undergo routine inspections. Counties like Marin and Sonoma impose stricter protocols, including additional pathogen testing for Listeria monocytogenes, effective 2026 under revised CDFA protocols.
Local jurisdictions may exceed state standards. For example, San Francisco’s Department of Public Health requires unannounced inspections for all raw-milk cheese vendors. Violations risk fines up to $1,000 per infraction under California Code of Regulations, Title 17 §13107.