Is Raw Milk Cheesemaking Legal In My State?

Understanding Raw Milk Laws

Raw milk cheesemaking laws are primarily regulated by each state’s department of agriculture or health department. These agencies typically categorize raw milk into three categories: raw milk sold directly from the farm, raw milk sold in stores, and raw milk used for cheesemaking at home. For example, in California, raw milk can be sold directly from the farm if the farm is registered with the state, but raw milk sold in stores must be pasteurized.

Permits and Licenses Required

In some states, cheesemakers who produce raw milk cheese must obtain a permit or license. In Wisconsin, for instance, cheesemakers must obtain a dairy plant license from the Department of Agriculture, Trade, and Consumer Protection (DATCP) if they produce over 6,000 pounds of cheese per year. This license requires a yearly fee and an on-site inspection. On the other hand, some states, like Vermont, exempt cheesemakers from permits and licenses if they produce less than 2,500 pounds of cheese per year.

Raw Milk Cheesemaking at Home

While some states prohibit raw milk cheesemaking at home, others allow it, but with restrictions. In New York, for example, raw milk can be used for cheesemaking at home, but the homemade cheese cannot be sold. To ensure compliance with state regulations, home cheesemakers should familiarize themselves with local laws and regulations regarding raw milk and cheesemaking. They should also follow proper sanitation and handling procedures to minimize the risk of contamination.