FSANZ Clears the way for Roquefort Cheese in Australia
The approval covers only the sale of Roquefort raw milk cheese made under specific conditions in France. Other blue mould cheeses, whether imported or domestically produced, are not covered.
23/09/05 Christopher Pyne, Parliamentary Secretary for Health and Ageing, today announced that Food Standards Australia New Zealand (FSANZ) has gazetted an amendment to the Food Standards Code that permits the sale of Roquefort cheese.
“The approval covers only the sale of Roquefort raw milk cheese made under specific conditions in France. Other blue mould cheeses, whether imported or domestically produced, are not covered,” Mr Pyne said.
“Before a raw milk cheese is approved, FSANZ must be satisfied that the cheese has a level of safety equivalent to cheeses made from heat-treated or pasteurised milk.
“This involves a scientific evaluation of the cheese manufacturing processes, followed by an examination of the regulatory environment and safety control measures under which sheep milk is produced and Roquefort cheese is made.
“Scientists from FSANZ and the Australian Quarantine and Inspection Service (AQIS) conducted on-site audits of cheese-making facilities in France as part of the approval process.
“FSANZ is part way through the development of a National Dairy Primary Production and Processing Standard. This will include permissions to domestically manufacture “Roquefort-like" cheeses, where safety can be assured.
Roquefort cheese will be subject to monitoring by AQIS on entry to Australia.
Under Australia’s food labelling laws, a statement will be required on Roquefort cheese to indicate that it has been manufactured from milk that is unpasteurised and sourced from sheep.
Roquefort cheese can be sold in Australia from 22 September 2005. A draft of the National Dairy Primary Production and Processing Standard will be release for public comment next year.
