Standards Code currently permits the production and sale of a very limited range of raw milk cheeses such as cheeses that have been cooked in production, including parmesan and gruyere.However there is rising consumer demand for a greater range of raw milk cheeses, and if approved, the FSANZ proposal will include requirements to allow for the safe production of a wider variety of raw milk products.
“Under this proposal, other kinds of cheeses (for example, hard blue cheeses or cheddars) may be produced using raw milk as long as stringent requirements in the Code are met,” said FSANZ chief executive officer, Steve McCutcheon.
“These include additional animal health, milking hygiene and temperature control requirements.
“Businesses would have to demonstrate to enforcement agencies that they are able to meet the requirements,” McCutcheon added.
FSANZ is expecting to notify ministers responsible for food regulation of its decision on the proposal in late 2014. If ministers approve the decision, the changes are expected to come into effect in early 2015.
Simon Schulz, owner and manager of Shulz Organic Farms told the ABC easing restrictions would help diversify his business offering.
"We would be able to experiment with things that we haven't done before,” he said.
"More importantly it gives the consumer greater choice. It puts us on an even level with the Europeans.
"We currently can't produce the equivalent in flavour to a lot of raw milk French cheeses, using pasteurised milk.
"There are cheeses like Roquefort that are imported into Australia that are made from raw milk cheese,” he said.
The closing date for submissions is 21 August 2014.
