In the Appalachian Mountains of the eastern US, Meadow Creek Dairy is not like other American cheesemakers: its products are made from unpasteurized milk. The small family business is a rarity in a US market dominated by big, industrial cheesemakers exclusively using pasteurized milk. Raw-milk cheesemakers in the US face one main obstacle: the US Food and Drug Administration (FDA) requires raw-milk cheeses to been aged at least 60 days. "It’s something that we have to build our cheeses around," says Kat Feete, who has worked much of her life with her parents and brother at Meadow Creek. IMAGES AND SOUNDBITES