Making cheese

If the cheese is to be consumed within 90 day (or is it 180 days, whatever), according to FDA the milk has to be pasteurized.

If you don’t pasteurize the milk the cheese has to age for at least 90 (180) days. If anything went wrong it would show up within that period.

Yes you can pasteurize your own milk.

According to the FDA, raw milk cheeses must be aged for a minimum of 60 days at a temperature no higher than 35°F.  Of course, this is geared towards producers.  The FDA can't really regulate what you do at home, if it is for your own consumption.  Many of the world's great unaged, or short aged cheeses have traditionally been made with raw milk and continue to be made that way.  They just aren't legal in the US.  Of course, there is science to somewhat support the FDA's stance, just as there is science to support the fact that eating soft cooked eggs are more "dangerous" than hard cooked eggs, or medium rare burgers are more likely to make you sick than a well done one.  My personal opinion is that this is overkill, especially if you are very familiar with the farmers you are buying your milk from.  I guess it really all depends on what your tolerance for risk is.  Are you someone who makes sun tea, eats over easy eggs, or prefers your burgers medium rare, or do you prefer to follow FDA guidelines and err on the side of safety?

A local creamery is looking for help and I'd love to do the jub, just to learn the secrets of really good cheese making.   Alas itis too far away from me, and moving is not practical.