Standard 4.2.4 – Primary Production and Processing Standard for Dairy Products

16           Processing of dairy
products to make cheese and cheese products

Milk or dairy products used to make cheese or
cheese products must be processed –

(a)          in accordance with subclause
15(1); or

(b)          by being held at a temperature
of no less than 62°C for a period of no less than 15 seconds, and the cheese or
cheese product stored at a temperature of no less than 2°C for a period of 90
days from the date of processing; or

(c)          such that –

(i)            the curd is heated to a
temperature of no less than 48°C; and

 

(ii)           the cheese or cheese
product has a moisture content of less than 36%, after being stored at a
temperature of no less than 10°C for a period of no less than 6 months from the
date of processing; or

(d)          in accordance with clause 1 of
Standard 4.2.4A.

So I have two choices.  Pasteurize the milk, as per the instructions in (b) and then make cheese with it, or follow clause (c).

So that means that I can make Romano, Parmesan, and Gruyère with raw milk as long as I follow these rules.  Luckily all these cheese recipes comply or can be adapted to follow the rules.  With the cheese being at a lower temperature of 10°C vice the normal 13°C it will take a bit longer to mature anyway and loose a fair bit of moisture.  So will the rest of the cheese in the cheese fridge, but just for the taste it is a sacrifice that I am willing to take!

Here is to more raw milk cheese making!