Yes, unpasteurized cheese is legal in Vermont under strict state and federal regulations, provided it meets FDA aging requirements and is produced in licensed facilities. Vermont’s dairy industry operates under the Vermont Agency of Agriculture, Food & Markets (VAAFM), which enforces compliance with FDA’s 60-day aging rule for raw-milk cheeses. Recent 2026 updates to Vermont’s dairy compliance protocols align with FDA guidance, requiring additional labeling for raw-milk products sold in-state.
Key Regulations for Unpasteurized Cheese in Vermont
- FDA 60-Day Aging Requirement: Unpasteurized cheeses must age at least 60 days at temperatures ≥35°F to reduce microbial risks, per 21 CFR §133. All Vermont producers must document compliance.
- VAAFM Licensing & Inspections: Facilities producing raw-milk cheese must hold a VAAFM dairy plant license and undergo quarterly inspections. Non-compliant operations face immediate suspension under 6 V.S.A. §271.
- Labeling Mandates: Unpasteurized cheeses require explicit labeling stating “Made from raw milk” in 12-point font, per Vermont’s 2024 Dairy Product Labeling Act amendments. Retailers must verify supplier documentation before sale.
Vermont’s regulatory framework mirrors FDA standards but imposes stricter local enforcement. Producers violating aging or licensing rules risk civil penalties up to $10,000 per violation under 6 V.S.A. §281. Consumers should confirm VAAFM-certified sources to ensure legality.