date:Jul 16, 2014
The Food Standards Code currently permits the production and sale of a very limited range of raw milk cheeses such as cheeses that have been cooked in production, including parmesan and gruyere.
However there is rising consumer demand for a greater range of raw milk cheeses, and if approved, the FSANZ proposal will include requirements to allow for the safe production of a wider variety of raw milk products.
Under this proposal, other kinds of cheeses (for example, hard blue cheeses or cheddar