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.
Interestingly, hard-boiled eggs do not keep nearly as long as raw eggs, which can last three to five weeks in the refrigerator. There is a good reason for this. When a hen lays an egg, it puts a naturally protective coating on the outside of the shell.