Raw milk cheese production
Allowed, but with some restrictive conditions.
Only soft blue cheeses can be made from raw milk without further restrictions as long as the production technology requires a heating of the milk to at least 57°C for 15 minutes (or an equivalent time/temperature combination).
All other raw-milk cheeses must respect the following restrictions:
- heating of the milk to at least 50°C for 30 minutes or an equivalent time/temperature combination
- aging for at least 60 days
- less than 56% water content in the cheese
Exceptionally, and currently only for two cases, the national food authority grants exceptions to individual producers to make raw-milk cheeses that do not meet the criteria listed above, just in case of aged or semi-aged cheeses.
Animal health requirements
Farms must be officially free of TUBERCULOSIS and BRUCELLOSIS and any other disease indicated by the OIE - World Organisation for Animal Health.
Allowed bacterial count: 100,000 bacteria per ml Allowed somatic cells: 400,000 cells per ml
Milk from other animals:
Allowed bacterial count: 1,500,000 bacteria per ml
Type of plant
National exceptions for the raw material (milk)
The indication "made with raw milk" is obligatory.