From Elaine Reeves on The Mercury.com.au
Nick Haddow of Bruny Island Cheese Company makes a hard raw-milk cheese. Photo via The Mercury.com.au
“CHEESE-LOVERS took heart when Food Standards Australia New Zealand agreed to take a second look at if it would allow cheese to be made with raw milk in Australia. The resulting report released recently, however, has brought them no cheer.
After examining all the options, FSANZ virtually has recommended leaving things as they are. Continue reading
David E. Gumpert reveals why those dairy industry types have their knickers in a knot over raw milk. From the Complete Patient blog:
“Why does the dairy industry push the U.S. Food and Drug Administration so hard to crack down on raw dairy producers?
The dairy industry seems to be mostly in the background, and any publicly-offered reasoning is always to the effect that illnesses from raw dairy taint the entire dairy industry. Of course, we know that is ridiculous, since fear of raw dairy wouldn’t taint the dairy industry, but rather push more of the market toward pasteurized dairy…if there was a serious risk from raw dairy. The problem with the dairy industry’s rationalizing is that there isn’t a serious public health risk from raw milk. Continue reading