If the cheese is labeled as "heat treated," "unpasteurized," "raw milk," or "for manufacturing," the milk may be raw or heated at temperatures below pasteurization. If the milk is held more than 2 hours between time of receipt or heat treatment and setting, it shall be cooled to 45º F. or lower until time of setting.

(Source: Adopted at 11 Ill. Reg. 2356, effective February 1, 1987)