Im looking for some guidance on cheese storage and shipping temperatures.
We are currently shipping aged cheeses (cheddar, blue) and some soft cheeses (such as cottage, ricotta, cream cheese). As i'm researching i'm finding various regulations stating some cheeses are exempt from refrigeration during storage and shipping.
For the soft cheeses, these must be refrigerated for food safety, but the hard aged cheeses are refrigerated for quality.
Can anyone provide any reference material for this?