The Benefits of Raw Milk Cheese Production

Raw milk cheeses are scientifically proven to be safe if manufactured correctly – especially Australian raw milk cheese (RMC) that meets the Food Standards Australia New Zealand (FSANZ) guidelines. In the current environment, the Australian dairy industry is becoming more industrialised and commoditised, with small dairies at greatest risk of closure. Production of raw milk cheeses present an opportunity to produce higher-value products, monetising region, heritage and production approaches by adopting strategic branding and manufacturing techniques. The purpose of this report is to ascertain the benefits to Australian dairy farmers and the cheese making sector more broadly by producing RMC, and understand market dynamics and opportunities so they can be applied in the Australian context.

The UK cheese industry has benefited from a resurgence in their local consumer pride. And is of particular interest to this discussion. They have built and celebrated brands – old and new – through a highly effective ecosystem of cheesemakers, cheesemongers, distributors, wholesalers, exporters and increasing cultural appreciation.

Given Australians love their cheese, and are trending to consume more per capita, there is an opportunity for Australian cheesemakers to produce cheeses of intrinsically high value. One such opportunity is producing RMC. To realise the potential of this opportunity, this report recommends establishing a commercial ecosystem, and removing some regulatory hurdles.