It is important not to miss a chance to have your say on raw milk products. The views of individuals count as much as businesses and if you like the idea of artisan dairy producers being able to make and sell for human consumption products containing raw milk you should fill in this simple web form that Nick over at The Bruny Island Cheese Company has created.It will automatically submit your view to Food Standards ANZ.
It is no secret that many of FSANZ’s regulations are out of step with science as well as standards elsewhere in the world.
The arguments for raw milk products aren’t about the products being better. Pasteurized products can be brilliant and raw milk darn nasty. It is about being out of step with the rest or the world and centres on complicated trade issues in addition to enabling artisan producers to do what they do best.
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I’ve sent in my tuppence worth but what disappoints me is when I see the following quoted in the Sydney Morning Herald:
“However, not everyone in the industry wants a change. David Brown, president of Australian Specialist Cheesemakers Association, says when Victorian members were surveyed about raw milk cheese in 2002, “only 6 per cent showed any enthusiasm … which means there was 94 per cent that either didn’t care or didn’t want it”.”
How accurately can a survey from 2002 reflect the views of specialist cheese makers across Australia in 2008?
Nick’s form is Will Studd’s proposal. We’ve had it on the , with Will’s blessing since he sent it to Slow Food. It has proved to be popular with our readers and forum participants.
Over at Nourished Magazine, Joanna is urging us all also to send a separate email to FSANZ in support of raw milk – I have listed some of the reasons on my own blog.
Susan – you may be interested to read some of the comments on Nourished, Christian from Fromart
says this,
“To legally proof(sic) that the cheese is safe, I would have to test 5 samples of each batch produced, which would come to about 750 DOLLARS for a batch of 150 kg of cheese! Wow, how would I be able to sell this cheese? In a country, where distributors take a very big $ amount for every kg of cheese being sold, the manufacturer of raw milk cheese would have to find a VERY CLEVER way of selling directly to the end consumer, otherwise it would be financially not viable to do it, I think.”
sent off mine, thanks Ed