A farmstead cheese processor shall: Ensure all labels for a farmstead cheese product conform to the standards and requirements established by: The Federal Food, Drug, and Cosmetic Act, 21 USC, §§341—350f; The Nutrition Labeling and Education Act of 1990 (Public Law 101-535); 21 CFR Parts 101 and 133; and Health-General Article, §21-424, Annotated Code of Maryland; and Conspicuously mark each package containing farmstead cheese with the: Name of the product; Name of the manufacturer that made the farmstead cheese; Address of the manufacturer if: Listed in the local phone book, the address may consist of the city and state; or Not listed in the local phone book, the street address shall be included; Plant license number; Each ingredient in order of predominance; Net weight of the product in English and metric units; Batch identification of the product; Required nutritional information; Statement: “Cured or aged for 60 days at a temperature not less than 35° F;” or A variation of this phrase that conveys the fact that the product has been aged at least 60 days; and Statement that the milk was not pasteurized, using terms such as “raw milk” or “not pasteurized.”