I believe, again, it is the licensing issue. If you are licensed by your state...if the milk comes from a licensed dairy...If the cheese is made in a licensed kitchen...you are able to sell the cheese across state lines.
The states all pretty much follow national standards. The only place the rules and regs vary is with the raw milk. Some states allow the sales of raw milk, some do not. For instance, in Utah I can sell raw milk, but it must be extreemly labled, and it can only be sold from a location that I own more than 50% of.
Soft cheeses that are aged less than 60 days must be made from pasteurized milk.
And then there is the question of labeling. Everything that is not sold deli style from my store must be labeled. So any one selling my cheese must receive that cheese with a label on it pertaining to ingredients etc.
Side note... the pasteurizer must be certified and have many gagets. I am negotiating on a new pasteurizer/cheese vat now and the bare bones cost is 10,000.