Yes, unpasteurized cheese is legal in Wisconsin under strict state and federal regulations, provided it meets FDA standards for aging and labeling. Wisconsin’s dairy industry operates under a dual framework, aligning with USDA and Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) oversight. Recent 2026 compliance shifts emphasize enhanced traceability for raw milk cheeses aged under 60 days, reflecting heightened scrutiny post-2023 Listeria outbreaks in soft cheeses.
Key Regulations for Unpasteurized Cheese in Wisconsin
- Aging Requirements: Unpasteurized cheese must be aged at least 60 days at temperatures ≥35°F, per FDA 21 CFR 133. Unaged raw milk cheeses (e.g., fresh chèvre) are prohibited unless pasteurized.
- Labeling Mandates: DATCP enforces explicit “unpasteurized” labeling, including farm origin, milk source, and allergen disclosures. Violations trigger immediate recall protocols under Wisconsin Stat. § 97.09.
- Inspection Protocols: Facilities producing raw milk cheese undergo quarterly USDA/DATCP inspections, with microbial testing for E. coli, Salmonella, and Listeria monocytogenes. Non-compliant batches face embargo under Wis. Admin. Code ch. ATCP 65.
Wisconsin’s permissive stance contrasts with neighboring states like Minnesota, where raw milk sales are banned outright. However, producers must navigate Wisconsin’s 2024 “Cheese Safety Act,” which grants DATCP emergency powers to suspend permits for contamination risks. Imported raw milk cheeses require additional USDA certification, with DATCP conducting secondary inspections at state borders.