Nick Haddow at BIC sent me the email below. It is pretty self-explanatory.
"First of I wanted to let you know that we have been granted the first licence in Tasmanian to commercially produce our hard cheese C2 from raw milk. This is hugely exciting!
This only became possible because it’s method of manufacture satisfied existing regulations that allow for this to take place – in that regard it is a unique cheese in Tasmania.
BUT RIGHT NOW WE HAVE THE OPPORTUNITY TO CHANGE THE LAWS WHICH PREVENT ALL CHEESEMAKERS FROM MAKING RAW MILK CHEESE!
And I need your help.
Australia is one of the only countries in the world where its cheese makers are denied the right to make unpasteurised milk cheese. This is despite the fact that for several years we have been allowed to import raw milk cheese from Europe. It is vital to the future of artisan cheese makers in Australia that these regulations be changed. Food Standards Australia is currently reviewing these laws and has called for public comment. This is the publics chance to play a role in getting these laws changed!
The strongest push for this needs to come from consumers not the cheese makers (there are actually not that many cheese makers who are wanting this, as most are not in a position to make safe raw milk cheese and therefore do not want a market with a preference for it). Look at Free Range Eggs – it was not the chicken farmers that brought about that change but the consumers.
Later today I will have a button on my home page which will allow people to sign a prepared email and send it to Food Standards Australia. Is this something you could help to promote?"
Of course I told Nick I'd help if I could, so it's over to you people now, as well. Why not go to the BIC website and read through Nick's instructions there, and help him out with this?
The web address is: http://brunyislandcheese.com.au/campaign
Tuesday, 2 September 2008
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Done!
Have you seen this Bitten post on raw milk cheese Rita?
http://bitten.blogs.nytimes.com/2008/08/27/the-quest-for-raw-milk/
I just read that really interesting Bitten blog, ut si. Thanks for that. It seems many in the US are clamouring for raw milk. I'm not aware of such a groundswell here, are you?
HI, i am quite dairy intolerant (but to cow's milk) and my nutritionist says that if the milk was not pasteurised or homogenised I would probably be okay.
I can actually eat sheep and goat milk products, but do miss a good brie.
I would definitely like to try the raw milk products to see how I go.
LT
Hi Rita,
Off topic with this question -
What are your thoughts on eating out for Christmas Lunch?
Do you have any suggestions for venues that are open and offer excellent food?
Cheers
M
You mean my Coon lite cheddar cheese slices are not from raw milk?
I'm shocked.
Seriously, though, raw milk isn't the whole equation. I look forward to trying some but great cheeses can still be made from pasteurised milk.
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