Hello, I recently started making cheese, so far I made about 10 batches from store pasteurized milk, but I just found a place that sells raw milk and I decided to give it a try, I made a Colby exactly the way I have done it with store milk, and after I finished the cheese, I read that raw milk needs to be boiled before making cheese or you may be exposed to harmful bacteria, but I also read that as long as you age the cheese more than 60 days, it should be OK. Can someone advice me about what to do with this cheese, should I throw it away or age it for 60 days to kill bacteria?