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Australians love cheese. But there is Australian cheese and French cheese. In Australia the food standards Nazis won’t allow cheese to be sold made of raw milk. That rules out anything made from raw milk locally and, with the exeption of Grana Padano, Parmigiano Reggiano and a handful of others, raw cheeses from overseas. But it is not only the Australian cheesemaking art that is stifled by rules. The Independent in London reports:
“France’s family-produced cheeses are a national treasure, but they are beginning to die out, strangled by EU regulations and pushed aside by the multi-nationals”
The story notes that the cheese business is becoming dominated by the multinationals and that their political position is that pasteurised cheese is better and safer than the raw product. The Independent says:
“Raw-milk cheeses contain good and bad bacteria which cancel each other out. Pasteurised cheeses are “dead”. They have no bacteria but that makes them more vulnerable to attack once they reach your fridge.”
We’ve seen a sign beside the road one hours drive out of town selling unpasteurised goats milk (not for human consumption). We have some dangerous cheese making ideas.
Next week: home made Grappa
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