Artisan cheesemakers want more freedom to make raw-milk cheeses but the main industry body opposes deregulation. It's a long article but worth the read, if only for the hilarious quotes.
Chef Guillaume Brahimi was reported to have said he "would not use Australian cheese to trap a rat". Ouch.
Stung, the Australian Specialist Cheesemakers' Association hit back. President David Brown opposes deregulation along with the importation of raw milk cheeses, asserting without any trace of tongue-in-cheek that the French method of manufacturing Roquefort is unhygienic because it is "matured in caves". Stop the press!
Small-scale cheesemaker Ann-Marie Monda defends the artisans: "Our dairy more than meets the criteria for handling raw-milk cheese and we have control over our herd ... people really want good quality cheese. They want texture and the flavours that nature brings: the weather, the wind and the goats."
What? Cheese comes from goats? Someone tell David Brown.