Yes, unpasteurized cheese is legally permitted in Finland under strict EU-aligned hygiene regulations, but only if produced in approved facilities and labeled correctly. Finland’s Elintarviketurvallisuusvirasto (Evira)—now part of the Ruokavirasto—enforces EU Regulation 853/2004, requiring raw-milk cheeses to undergo maturation for ≥60 days at ≥5°C to mitigate microbial risks. Domestic producers must register with local food safety authorities, while imports require health certificates and compliance with Finnish microbiological standards.
Key Regulations for Unpasteurized Cheese in Finland
- Raw Milk Sourcing: Cheese must derive from milk collected under EU Hygiene Package (Regulation 852/2004) standards, with dairy farms subject to regular inspections by Ruokavirasto.
- Maturation Period: Unpasteurized cheeses require a minimum 60-day aging period at controlled temperatures to reduce pathogens like Listeria monocytogenes and E. coli.
- Labeling & Traceability: Products must display “raakamaito” (raw milk) and origin details; batch tracking is mandatory under Finnish food safety laws (Laki elintarvikehygieniasta 23/2006).