I just read this article in the New York Times about the FDA reviewing their current regulations for cheeses made out of raw milk. The current rule allows these cheeses in the market so long as they are aged for at least sixty days. There is some speculation that the FDA might increase the number of days these cheeses have to age before being sold or even to go so far as to ban the sale of raw milk cheeses altogether.
The sixty day rule is already ridiculous. Because of it, the sale of real Camembert, Epoisses, and other soft cheeses are currently forbidden in the States. If you ban all raw milk cheeses, say good bye to Roquefort, Maytag Blue, Morbier, Comte, Gruyere, Manchego, and Parmagiano-Reggiano. Get your green cans of Kraft Grated Parm ready for our brave new pasteurized world.