The FDA specifies that raw milk cheese aged less than 60 days can't be imported into the US...so that's why you don't see much Reblochon (or much legal Reblochon, I should say!). This is an ongoing problem - so much great French and Italian (and other) cheeses are blocked from coming into the country because of the FDA's restrictions. Also, local producers aren't supposed to sell raw milk cheeses they produce that haven't been aged at least 60 days.... That being said, Jeffrey Steingarten has written about these insane restrictions (I think in The Man Who Ate Everything?) and his adventures in bringing in raw milk cheeses through US Customs - worth checking out!
