NEWSLETTER - RAW MILK CHEESE APPRECIATION DAY

 

BACK TO THE BEGINNING

Unpasteurised or raw milk cheese is the most ancient form of cheese in the world and was created long before pasteurising milk for public consumption existed. Originally people were fermenting the milk in cheese to preserve it, just as many cultures fermented vegetables to preserve them. The fermentation is a natural process and cheese was not a luxurious product. In fact, most of the artisan cheeses in France are still made from raw milk. Quite ironic that French scientist Louis Pasteur discovered pasteurising milk – the process of heating liquid to a certain temperature to destroy pathogens. Nonetheless, more than 150 years on, the French along with many other Europeans, still enjoy traditional made cheeses crafted with raw milk.

 

AUSTRALIA TAKES ON RAW MILK CHEESE

Unfortunately, Down Under it has been a battle between legislators and Australian cheese lovers for years. Australians were able to import raw milk cheese from overseas under strict regulations, but were unable to produce it on home soil. Regulators have long argued about the health and safety factors of unpasteurised products and the manufacturing of them in Australia.
 
However, in the last two decades Australia has seen huge fluctuations in regulations around raw cheeses and the import of them. This was until Bruny Island Cheese Company obtained a special derogation to craft Australia’s first raw milk cheese. Since Bruny Island’s introduction in 2003 there has been a huge shift in guidelines, allowing Australian companies to produce raw milk products at home, as well as increasing the range of imported varieties – great news for cheese lovers and purists. It will take time for cheesemongers to adapt and experiment with their methods but we can’t wait to see the offering grow and for some new varieties to be crafted.
 
The most recent raw cheese endeavour is by Australian cheesemonger, Kris Lloyd, owner of Woodside Cheese Wrights in the Adelaide Hills. She has created a raw goat’s milk cheese, the first of its kind in Australia, with hopes that more small-scale cheese makers will follow in her footsteps and get creative with their recipes.

 

WHY WE LOVE IT

Unpasteurised cheese is known for having a more flavourful and full-bodied taste as it still contains the microorganisms pasteurising takes out of the milk. Raw milk cheese is still quite rare in Australia, however at Emile & Solange we have a variety of unpasteurised cheeses that are absolutely delicious. We love having the opportunity to offer a variety of international cheeses that showcase the history of cheese making. 
 

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RAW MILK CHEESE APPRECIATION DAY

Saturday the 22nd of April is Raw Milk Cheese Appreciation Day. The team at Emile & Solange invite you to come visit for a free raw milk cheese tasting. We want to share our knowledge of unpasteurised cheeses with you to help you discover new flavours and varieties from all over the world.

 

Contact
10 FOX ST, ALBION
sarah@emileandsolange.com
Images sourced from: http://www.maisonapart.com/travaux/cavesoussol-caves.php and Emile & Solange

Lucinda Bain