Oh it's real enough, since there are also plenty of cheeses which are aged under 60 days and not traditionally pasteurized. It's also relevant for making yogurt and butter in traditional ways, though one can start with pasteurized and get an okay enough result.

But as I said in another reply to the parent poster, there are states which allow raw milk products in intrastate (but not interstate) commerce.

[Edit: Wow my text got mangled by autocorrect. Fixed so that it makes sense now!]