Why We Can’t Make Good Cheese
OK, so this is hardly a burning issue. And Australia does make OK supermarket, frozen food cheese.
But exceptional cheese requires unpasteurised milk. Because like good wine, really good cheese is complex. That complexity requires a variety of cultures.
The question is, should Australian producers be allowed to make, and Australian consumers allowed to consume, cheese made from raw milk?
Yes. We are presently not allowed to. Because a committee has decided the health risks are too great. And members of that committee naturally claim that those who question it are motivated purely by greed.
There are some very minor health risks. In modern manufacturing these risks are almost non-existent for harder cheeses, and only marginally more for soft cheeses like Brie.
But Australian consumers are babies. So even if cheesemakers label their products as being made from raw milk, the government still won’t let you make the decision to buy them.