Yes, unpasteurized cheese is legal in New York under strict conditions. The New York State Department of Agriculture and Markets (NYSDAM) permits its sale if aged ≥60 days, aligning with FDA standards, while banning raw-milk cheeses under 60 days. Local health departments enforce additional inspections, and recent 2026 compliance shifts emphasize traceability for artisanal producers.
Key Regulations for Unpasteurized Cheese in New York
- Aging Requirement: Unpasteurized cheeses must be aged ≥60 days at ≥35°F to mitigate microbial risks, per NYSDAM’s Grade A Pasteurized Milk Ordinance (2024).
- Labeling Mandates: Cheeses must display “UNPASTEURIZED” in bold, alongside producer contact details and lot numbers, per FDA 21 CFR Part 133.
- Retail Restrictions: Grocery stores and farmers’ markets require NYSDAM-issued permits; direct-to-consumer sales from farms must comply with NY Agriculture & Markets Law §258-g.
Local health departments conduct bi-annual inspections, and the 2026 Food Safety Modernization Act amendments may introduce stricter documentation for raw-milk cheese imports. Producers must maintain HACCP plans and submit quarterly microbial test results to NYSDAM. Violations risk fines up to $10,000 per incident under Public Health Law §225.