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Are hard cheeses made from pasteurized milk?
The majority are. If unpasteurized milk is used, government regulations require the cheese be aged for at least 60 days before it is sold. Aging the cheese for extended periods depletes it of the moisture required to accommodate the growth of pathogenic bacteria. Regulatory agencies recognize aging as equal to pasteurization for purposes of eliminating the bacteria.
Source(s):
National Dairy Council "Cheese"
FDA/CFSAN "The Dangers of Raw Milk"
