Raw cheese made from unpasteurized milk is legal in Minnesota in 2026, but only when it complies with a strict set of state and federal requirements. The Minnesota Department of Health (MDH) adopts the USDA FSIS “60‑day aging rule” and adds a statewide milk‑source certification program. Any cheese that fails to meet the age, temperature, labeling, and testing standards is prohibited and subject to seizure, fines, or criminal charges.
Regulatory Framework
Minnesota follows the federal Safety of Milk Act, which allows raw‑milk cheese if it has been aged at least 60 days at a temperature not below 35 °F (2 °C). The MDH also mandates that the milk come from a licensed dairy inspected annually by the State Veterinary Services. In 2025 the state introduced Rule 2025‑12, requiring a microbial test for Listeria, E. coli O157:H7, and Salmonella on the final product before distribution.
Key Requirements for Raw Milk Cheese
- Aging period: Minimum 60 days; each day must be documented in a temperature‑controlled log.
- Milk source: Must be sourced from a USDA‑certified raw‑milk dairy that passes quarterly microbial testing.
- Labeling: Packages must display “Made from raw milk” and include a state‑issued batch number, aging date, and a disclaimer about potential health risks.
- Testing: Final‑product testing for the three pathogens listed in Rule 2025‑12, with results submitted to MDH within 48 hours of batch completion.
- Record‑keeping: Producers keep all production, testing, and distribution records for at least three years for inspection.
Enforcement and Penalties
The MDH Food Safety Division conducts random inspections of farms, processing facilities, and retail outlets. Non‑compliance can result in a civil penalty up to $5,000 per violation or, for repeated offenses, misdemeanor charges carrying up to one year in jail. Seized cheese is destroyed under MDH supervision, and the producer’s license may be suspended.
Practical Tips for Producers and Consumers
- Producers: Join the Minnesota Raw Milk Cheese Association, which offers template logbooks and a shared laboratory partnership that reduces testing costs.
- Retailers: Verify that each cheese carries the required label and batch number; request a copy of the latest laboratory report.
- Consumers: Look for the “raw‑milk cheese” label, store cheese at 35 °F or lower, and avoid giving raw cheese to pregnant women, infants, or immunocompromised individuals.
Frequently Asked Questions
Can I sell raw‑milk cheese at a farmers market in Minnesota?
Yes, provided the cheese meets the 60‑day aging rule, has passed the required pathogen tests, and displays the proper label. Market organizers may request proof of compliance before allowing sales.
Are there any exemptions for aged cheeses over two years?
No. The 60‑day rule applies regardless of final age, and all batches must still be tested for pathogens before sale.
Does the 60‑day aging requirement apply to cheese spreads?
Cheese spreads are considered “soft cheese” and are not exempt; they must meet the same aging and testing standards as other raw‑milk cheeses.
What happens if a cheese fails the Listeria test?
The batch must be immediately quarantined, recalled from all retailers, and destroyed. The producer receives a written notice and may face additional fines.
Can I import raw‑milk cheese from another state for personal use?
Importation for personal consumption is allowed if the cheese originated in a state that follows the federal 60‑day rule and is properly labeled. However, retailers must verify the source before resale.