Comments on: Is the raw milk review biased?

By: stickifingers

stickifingers — Mon, 13 Apr 2009 09:08:54 +0000

There has been research done on the health benefits of the consumption of raw milk and raw milk products. The upshot would be that in our world of heat treated foodstuffs brought on by a fear of bacteria, industry has managed to also kill off the good bacteria that our gastrointestinal systems rely on for digestion.

In the same way there is a theory that the rising number of coeliacs may be due to commercial flours being milled under metal rollers that heat grain to the point where it also kills vital elements to our system. In studies, raw milk products are also turning up as a positive antidote to the many allergies now developed in young children.

I am hoping that we can at the very least, we can have a regulated raw milk industry in Australia, so I that needn’t have to enjoy it on the sly.

By: SJ

SJ — Mon, 13 Apr 2009 08:53:26 +0000

Evan Kleiman recently podcast about raw milk cheese in the USA, particularly the issues around Listeria poisoning.

http://www.kcrw.com/etc/programs/gf/gf090321cheese_myths_umami_b

Unpasteurised cheeses are not illegal in the USA, only those aged less than 60 days are illegal. Interestingly the biggest listeria in cheese outbreak in the USA came from an industrial pasteurised cheese.

It’s a shame about the submission, but it is standard procedure unfortunately. You will see GetUp! encourages people to write their own letters for this very reason. Petitions and form letters contain the same points, therefore are easy to group together. A letter or email written from your own point of view, even if it has the same type of opinion, should have enough differences to make it difficult to group it with others.

By: Thermomixer

Thermomixer — Mon, 13 Apr 2009 02:46:30 +0000

That is a lot of R&D money that you have given up for the greater good.

Hope others appreciate it.

By: Thermomixer

Thermomixer — Mon, 13 Apr 2009 02:44:11 +0000

Bugger !

By: Nick Haddow

Nick Haddow — Mon, 13 Apr 2009 00:37:09 +0000

Hi Thermo,

One of the best things about being an Australian is that there is always some fella trying to find a dodgy way of getting around the bureaucracy! It’s up there with avoiding paying tax and knowing enough about the current AFL season to string out a conversation with a cabbie as our solemn duty as a citizen!

But unfortunately Thermo those cunning folk behind closed doors are onto our devious ways and have written the legislation so that the cheese may not be “sold or distributed” in any way (and then it goes onto spell out exactly what those ways might be).

And also, I do not want to be a troublemaker. I want to do this in conjunction with the authorities as I feel that they need to own it as much as anyone. FSANZ and the TDIA are not the enemy here. The enemy is the culture of industrial food production which we have all allowed to take hold.

By: Thermomixer

Thermomixer — Mon, 13 Apr 2009 00:04:47 +0000

I hate computers some days http://www.brunyislandcheese.com.au/cheeseclub.php

By: Thermomixer

Thermomixer — Sun, 12 Apr 2009 23:59:22 +0000

Hi Nick – how would you go selling people a pretty little business card for a certain amount and “gift”/share with them a chunk of unpasteurised C2 for free ? Must be some way of recouping the investment. Needs some lateral thinkers to help find legal ways of doing something.

You could have “cheese parties/education sessions/tastings” for a fee and give people some cheese to take home? I have eaten French raw milk cheese that was brought into Oz for an “education session” for the “tutors” personal consumption and shared.

Jack – heard the same stories – seems sensible, easy way to populate a cellar with the right bugs.

Neil – check out HERE

By: Thermomixer

Thermomixer — Sun, 12 Apr 2009 23:58:46 +0000

Jack – heard the same stories – seems sensible, easy way to populate a cellar with the right bugs.

Neil – check out

By: Neil Prentice

Neil Prentice — Sun, 12 Apr 2009 11:25:36 +0000

Dear Nick,
All power to you on your venture.
How do I join your cheese club?

Neil Prentice

By: Jack

Jack — Sun, 12 Apr 2009 05:50:09 +0000

I heard an interesting story the other day about an Australian cheese maker that makes a kick-ass gruyere style. This cheesemaker also imports matured unpasturised true Gruyere.
The story goes that the local cheesemaker is trying to encourage the bacterias that exist on the imported cheese onto his locally made (pasterised) versions, via the washing process and co-storage.
I assume that these imported bacteria would some how enhance the local cheese.

Its such a crazy world that we have to stoop to techniques such as these to enhance a product that could be so much better if made in the traditional way, that has been feeding and satisfying us for so long.

Jack