Damon Mcknight
Cheese curds, an essential ingredient in poutine, were once banned in Australia due to food safety concerns. The ban has been lifted, but strict regulations remain in place for the production and sale of raw-milk cheese, including cheese curds. These regulations aim to ensure the safety of consumers by reducing the risk of contamination from harmful bacteria. While some sources claim that cheese curds are still hard to come by in Australia, others suggest that they can be purchased from select retailers or made at home.
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What You'll Learn
- Raw milk cheese was banned in Australia due to food safety concerns
- Pasteurised cheese curds are available in Melbourne
- Raw milk cheese is now allowed in Australia with strict regulations
- Raw goats milk curds were the first approved raw milk cheese in Australia
- Raw milk cheese must meet certain standards to reduce contamination risk
Raw milk cheese was banned in Australia due to food safety concerns
In 2015, food safety standards were introduced in Australia, banning the production and sale of raw milk cheese. However, in 2017, Kris Lloyd from Woodside Cheese Wrights in the Adelaide Hills became the first cheesemaker approved to sell raw milk cheese in the country. Lloyd's cheese had to meet certain standards to reduce the risk of contamination, including specific pH and moisture content levels, and it had to be lab-tested before sale to rule out the presence of pathogens.
The approval of Lloyd's raw milk cheese was considered "a great step forward" for cheese-making in Australia by respected cheese-maker Will Studd. Studd described the raw milk cheese as an entirely original experience, comparing it to "watching colour TV after years of watching black and white". He also noted that raw milk cheese is far more complex and accurately reflects its terroir, similar to wine.
While raw milk cheese was previously banned in Australia, changes made by Food Standards Australia have since eased restrictions on its production, sale, and importation. These changes include "additional control measures" to ensure the safety of raw milk cheese sold in the country. Producers must now prove that their cheese is free of harmful bacteria, and state governments are responsible for ensuring cheesemakers comply with the new rules.
It is important to note that even with the ban lifted, the risks associated with raw milk cheese remain. According to cheese specialist Riches, "the pathogens are very real and very dangerous". However, she also points out that these risks are not unique to raw milk cheese, as they can also occur with pasteurised cheese if the milk is wrong or the process is incorrect.
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Pasteurised cheese curds are available in Melbourne
Cheese curds, an essential part of the cheese-making process, are available in Melbourne. They are made from the freshest pasteurised milk and have a slightly rubbery texture and squeak when you eat them.
Traditionally, cheese curds are made from raw milk, but most commercially available cheese curds in Canada and the US are pasteurised. In the past, Australian food regulations did not allow for cheese curds to be sold as they were not pasteurised, making them a health risk. However, laws have changed, and cheese curds can now be sold in Australia as long as they meet food safety standards.
There are several places to purchase imported pasteurised cheese curds in Melbourne, such as The Cheese Shop Deli in Prahran, which specialises in hard-to-get imported cheeses, and Aunt Maggie's in Balaclava. There are also Australian producers of cheese curds, though these are made from goat's milk, which has a different flavour profile from cow's milk.
For those looking for fresh cheese curds to make poutine, it may be difficult to find curds that are fresh enough, as they are best consumed within 12 to 24 hours of being made. Some places in Melbourne that have been known to sell fresh cheese curds include a new restaurant in Kensington and La Latteria in Elgin St, Carlton.
Pasteurised cheese curds are also available for purchase online from Australian companies such as Pure Dairy and Cheese Curds Australia, which sell their products to wholesale food distributors.
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Raw milk cheese is now allowed in Australia with strict regulations
Australia has historically had strict laws prohibiting the sale of raw-milk cheese. This was due to the higher food safety risk associated with raw-milk cheese, as harmful bacteria may be present. However, recent changes to regulations have eased these restrictions, allowing for the production, sale, and importation of raw-milk cheese under specific conditions.
The new rules include "additional control measures" to ensure the safety of raw-milk cheese sold in Australia. Producers must now prove that their cheese is free from harmful bacteria, and state governments are responsible for enforcing these new rules. While raw-milk cheese is still considered a risky delicacy, these regulatory safeguards aim to protect consumers who choose to indulge in this treat.
The debate around raw-milk cheese in Australia has been intense, with cheese connoisseurs arguing that pasteurization ruins the nuances of flavour and complexity in cheese. The process of pasteurization involves heating milk to kill potentially dangerous bacteria, which some argue comes at the cost of sacrificing the unique characteristics of the cheese.
Despite the changes in regulations, vulnerable individuals such as pregnant women, the elderly, young children, and those with compromised immune systems are still advised to refrain from consuming raw-milk cheese due to the potential presence of harmful bacteria.
The relaxation of restrictions on raw-milk cheese in Australia brings greater choice to consumers and celebrates the art of cheesemaking. However, it is essential to prioritize food safety and make informed choices when indulging in this delicacy.
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Raw goats milk curds were the first approved raw milk cheese in Australia
In Australia, it was previously illegal to produce and sell raw milk cheese under food safety standards introduced in 2015. However, Kris Lloyd from Woodside Cheese Wrights in the Adelaide Hills became the first person to gain approval to sell her raw goat's milk curds. She creates her soft curd cheese using a brie recipe, wrapping it in vine leaves and maturing it over several weeks. Lloyd's cheese-making process involves stringent checks to reduce the risk of contamination, and she sources her milk from clean waterways and fresh air in the Adelaide Hills.
Lloyd's raw goat's milk curds are described as having a stronger, richer, and longer-lingering flavor compared to pasteurized cheese. The texture is praised as beautiful, fine, and velvety. This development excited cheese connoisseurs, who argue that the pasteurization process can diminish the nuances of cheese. The approval of Lloyd's raw goat's milk curds set a precedent, and there is hope that other cheese makers in Australia will be able to follow in her footsteps.
While the sale of raw milk cheese was previously banned in Australia, the laws have since been relaxed. Food Standards Australia has eased restrictions on the production, sale, and importation of raw-milk cheese. These new rules include "additional control measures," requiring producers to prove the absence of harmful bacteria in their cheese. Associate Professor Tom Ross of the Tasmanian Institute of Agriculture emphasizes the importance of careful milk selection and implementing extra precautions when using raw milk to ensure food safety.
Despite the changes in regulations, it is important to note that the debate around raw-milk cheese is ongoing. While some enthusiasts celebrate the complex flavors and unique reflection of origin that raw-milk cheese offers, others remain concerned about the risks associated with pathogens. Cheese specialist Will Studd acknowledges that while pathogens are a very real danger, similar issues can also arise with pasteurized cheese.
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Raw milk cheese must meet certain standards to reduce contamination risk
In the past, it was illegal to produce and sell raw milk cheese in Australia due to food safety concerns. However, recent changes in regulations have allowed the production, sale, and importation of raw milk cheese under specific conditions. To reduce the risk of contamination, raw milk cheese must adhere to stringent standards.
Firstly, the milk used to make the cheese must be of exceptional quality, sourced from areas with clean conditions, such as the Adelaide Hills, known for its clean air and waterways. This ensures that the raw material is of the highest standard, reducing the likelihood of harmful pathogens.
Secondly, the cheese-making process becomes crucial. The milk must be heated to a minimum temperature of 64.5°C for a minimum of 16 seconds, which is a critical step in killing potentially dangerous bacteria. After processing, the cheese or cheese product should be stored at controlled temperatures for an extended period. The storage temperature should not be less than 7°C for at least 90 days from the processing date. This step further mitigates the risk of bacterial growth.
Additionally, the final product must meet specific criteria before being released to the market. The moisture content of the cheese should be carefully monitored and maintained below 39%. This is essential because higher moisture content can provide a more favourable environment for bacterial growth. Furthermore, the pH of the cheese must be adjusted to a specific level to inhibit the growth of harmful microorganisms.
Before being offered for sale, raw milk cheese must undergo laboratory testing to ensure it is safe for consumption. This testing is designed to rule out the presence of pathogens that could potentially cause illness. Only after meeting these strict standards can raw milk cheese be sold to consumers.
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Frequently asked questions
Cheese curds were illegal in Australia under food safety standards introduced in 2015. However, Kris Lloyd from Woodside Cheese Wrights in the Adelaide Hills gained approval to sell her raw goat's milk curds in Australia in 2017.
Cheese curds were illegal in Australia because they were considered a health risk. Raw milk cheese has harmful bacteria that can cause dangerous pathogens.
You can buy cheese curds at The Cheese Shop Deli in Prahran, Aunt Maggie's in Balaclava, and Bills Farm, Vic Markry. You can also find them at Coles, though only in goat curd form.
