The vast majority of raw milk cheese should be safe after the 60-day aging window, according to Keith Poulsen, DVM, PhD, a clinical associate professor of medical sciences at the University of Wisconsin-Madison School of Veterinary Medicine.
“We have a lot of history and data to back that up,” Poulsen told Verywell in an email. “Unfortunately, the data from Cornell suggests that if raw milk cheeses were made on an affected farm, they would not be recommended for consumption.”