There is a growing movement to appreciate and protect artisan cheese heritage, against the pressure to industrialise, and the foisting of restrictive food safety regulations ill-suited to the needs, and conditions of small-scale dairy producers.
Australian food authorities announced strict new import controls on all imported raw milk cheese, and the only one 'officially' recognised as permitted for sale seem to be Roquefort.
With good farming practises dairy farmers cultivate unique beneficial microbes on their farms that can add value as it expresses in a desirable cheese or high quality raw milk. That's real value.
Raw Milk Cheese Appreciation Day has become a much loved annual event world-wide sharing unique flavour, 'terroir', and traditional cheesemaking practises. Find out where you can participate and become a turophile (cheese lover).
The Microbiology of Raw Milk demonstrates that traditional cheesemaking methods with natural microbial diversity are indeed much safer. Rather than subverting modern food safety targets, this approach may actually help cheese producers to achieve them.