Soft and semi-soft cheeses made from unpasteurised milk
March 2003
Are unpasteurised milk cheeses allowed to be imported into Australia?
Hard grating parmesan-style cheeses made from unpasteurised milk may be imported into Australia. In addition, three unpasteurised milk cheeses produced in Switzerland have specific permission to be imported - Gruyere, Sbrinz and Emmental cheeses.
Why are other unpasteurised milk cheeses not allowed to be imported?
The Food Standards Code requires generally that cheese sold in Australia and New Zealand must be made from pasteurised milk. Alternatively the milk can be thermised, which is a less severe heat treatment than pasteurisation, and the cheese matured for at least 90 days.
Why does the Food Standards Code require the heat treatment of milk for cheese manufacture?
The requirement to pasteurise milk is a public health measure. Pasteurisation destroys harmful bacteria such as Salmonella,Campylobacter and pathogenic Escherichia coli, which may be present in raw (unpasteurised) milk and so then be present in the cheese. These bacteria are responsible for a large proportion of the food-borne illness in Australia and New Zealand.
Why are some unpasteurised milk cheeses allowed to be imported?
Parmesan style cheeses have a long history of import and have been allowed because they were deemed to meet the same level of safety as cheese made from pasteurised milk [ see fact sheet Hard grating ( parmesan style ) cheeses made from unpasteurised milk]. The Swiss Government made an application to ANZFA, now Food Standards Australia New Zealand (FSANZ), in 1998 in order to permit the importation of three unpasteurised milk cheeses made in Switzerland. A risk assessment showed that Gruyere, Sbrinz and Emmental cheeses could be produced to an equivalent level of safety as cheese made from pasteurised milk.
Could other unpasteurised milk cheeses be allowed under the Food Standards Code?
It is possible that other unpasteurised milk cheeses could be allowed if an application is made to FSANZ and it is demonstrated that they can be consistently produced to an equivalent level of safety as cheese made from pasteurised milk. This would be shown by means of a risk assessment or other scientific evaluation as appropriate.
What is the procedure for changing the Food Standards Code?
The Food Standards Code is amended by either FSANZ raising a proposal or receiving an application. Any person or organisation may make an application to FSANZ seeking to change the Code. Such an application would need to be supported by adequate technical information in order for a comprehensive scientific evaluation to be made. Information on the application format and content required can be found on the FSANZ website.
Further information
FSANZ website at www.foodstandards.gov.au