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. Cheese made from unpasteurized milk shall be cured for a period of 60 days at a temperature not less than 35 F. If the milk is held more than 2 hours between time of receipt or heat treatment and setting, it shall be cooled to 45 F. or lower until time of setting.