Applications to allow the use of raw milk in commercial cheese production are being considered by the federal food standards regulator, FSANZ. According to a spokesman, a full safety assessment and survey is under way but final announcements are not due until next year. Should the rules be relaxed to allow the use of unpasteurised milk, it’s likely a whole new set of testing procedures will join the bewildering number of food safety checks and balances already in place.

A few weeks ago Good Living editor Sue Bennett and I were treated to an interesting comparative cheese tasting. Before us were two sets of cheeses, made from the same batch of milk. For one set, the milk was
pasteurised and, for the other, it was left raw. After four weeks’ maturation, the difference was palpable. Both were delicious, but the raw-milk version had a depth of flavour, texture and complexity quite unlike its pasteurised counterpart. Legally, this cheese could not have been sold.

Full artical at:
http://www.smh.com.au/news/good-living/whey-to-go/2007/07/30/1185647795723.html

Published October 4th, 2007 by RMA in Uncategorized |