Are There Specific Regulations For Cheesemaking In Rural Areas?

Regulations and Licensing

In the United States, the Food Safety Modernization Act (FSMA) requires all dairy farms and cheesemakers to register with the FDA if they produce less than 75,000 pounds of dairy products annually. However, some states like Wisconsin and Vermont have their own cheesemaking regulations, which may be more stringent. For example, Wisconsin requires a Grade A dairy permit for cheesemakers producing over 20,000 pounds of cheese per year.

Good Manufacturing Practices (GMPs)

Cheesemakers in rural areas must adhere to GMPs guidelines to ensure a safe and sanitary environment. This includes proper cleaning and sanitizing of equipment, storage of raw milk at 40°F (4°C) or below, and handling of cheese in a way that prevents contamination. Cheesemakers should also maintain accurate records of production, inventory, and sanitation practices. For example, a cheesemaker producing a 1,000-pound batch of cheddar cheese may need to store the cheese at 35°F (2°C) for 60 days to allow for proper aging and affinage.

Record Keeping and Compliance

Cheesemakers in rural areas must maintain accurate records of production, inventory, and sanitation practices to comply with regulations. This includes tracking the origin of raw milk, storage and handling procedures, and testing for pathogens like E. coli and Listeria. Cheesemakers should also keep records of equipment maintenance, cleaning schedules, and employee training. For example, a cheesemaker may use a log to track the temperature of their cheese cave, which should be between 35°F (2°C) and 55°F (13°C), to ensure proper aging and prevent contamination.