Yes, unpasteurized cheese is legal in Oregon under strict state and federal guidelines, provided it meets FDA aging requirements and is sold by licensed producers. Oregon aligns with FDA 21 CFR 133, mandating a minimum 60-day aging period for raw-milk cheeses, though some aged varieties (e.g., Parmigiano-Reggiano) exceed this threshold. The Oregon Department of Agriculture (ODA) enforces compliance, with recent 2026 updates tightening inspection protocols for out-of-state imports.
Key Regulations for Unpasteurized Cheese in Oregon
- Aging Requirements: Raw-milk cheeses must age ≥60 days at ≥35°F (2°C) per FDA standards; Oregon enforces this via ODA inspections, with additional documentation for cheeses aged <60 days (e.g., cave-aged styles).
- Licensing & Source Verification: Producers must hold ODA-issued permits, and cheeses must originate from USDA-certified raw-milk dairies. Imported cheeses require health certificates and compliance with Oregon’s 2024 reciprocity agreements with EU producers.
- Retail & Labeling Restrictions: Unpasteurized cheeses sold in Oregon must display “Made from raw milk” on labels. Retailers (e.g., Portland’s specialty markets) face ODA-mandated storage temperature logs and consumer advisory signage per OAR 603-025-0040.