Since 1949, the US government has forbidden the sale of cheeses made from unpasteurized milk unless the cheese is aged at least 60 days. The 60-day ban is meant to protect consumers from potentially harmful pathogens.
Hard-boiled eggs still in their shells can keep for a week in the fridge, and raw eggs in their shells can stay fresh three to five weeks from the purchase date, even if the sell-by date has passed.
When eggs are hard-boiled, this protective coating is completely removed, which is why hard-boiled eggs only last for one week, while raw eggs can be good for up to five weeks if kept unwashed in their shells and in a refrigerator at or slightly below 40 degrees Fahrenheit.