Yes, unpasteurized cheese is legal in Utah under strict state and federal regulations, provided it meets specific aging and labeling requirements. Utah aligns with FDA standards, permitting raw-milk cheese aged ≥60 days, though local health departments may impose additional inspections. Recent 2026 compliance shifts emphasize traceability for artisanal producers.
Key Regulations for Unpasteurized Cheese in Utah
- Aging Requirement: Cheese must age ≥60 days at ≥35°F, per Utah Administrative Code R392-100 and FDA 21 CFR §133.182. Shorter aging periods are prohibited unless exempted by the Utah Department of Agriculture and Food (UDAF).
- Labeling Mandates: Packages must display “Made from Raw Milk” in ≥12pt font, per Utah Code §4-3-204. Labels must also include the producer’s UDAF-issued permit number and lot identification.
- Inspection Protocols: UDAF conducts unannounced inspections of licensed dairy farms and cheese producers every 12 months. Violations trigger immediate suspension under R392-100-15, with penalties up to $10,000 for repeat offenses.
Local health departments (e.g., Salt Lake County Health Department) may impose supplementary restrictions, particularly for retail sales in restaurants or farmers’ markets. Producers must also comply with Utah’s Cottage Food Law amendments (effective 2025), which exclude raw-milk cheeses from home-based exemptions. Failure to adhere risks civil penalties or criminal misdemeanor charges under Utah Code §4-3-205.