SBS editor Alix Clark covers Slow Food Perth’s ‘Slow food at the edge of the world’ cultural conservation project in the Oct 2011 edition of Feast magazine. ‘We talk to four migrants and refugees in Perth about their cultures…and the foods of their homelands,’ Alix writes. ‘Many of the recipes have been passed down by oral tradition…’ Buy Feast or subscribe on-line.
Making a choice to buy only local food yields many benefits – for our farmers and fishers and their families and staff, for farming communities, farm equipment suppliers, and for shoppers and eaters.
As one blog correspondent to Slow Food’s Australian website noted in 2011: ‘Smoking is okay, but raw milk cheese very dangerous????’ Australia’s food standards authority continues to ban the sale of ‘soft’ cheese made from raw milk. Find out about our campaign.
Slow Food promotes the right to choose what makes up the daily diet of all people, including the knowledge and freedom to choose what to grow, and how this food is grown and distributed. Read about the right to choose.
SLOW Food’s Australian raw milk cheese project has published an on-line petition to build public awareness of the campaign to enable the production and consumption of Australian raw milk cheese. You can read and sign the petition here. Read more about the campaign on the project website.
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I support the right of Australian cheese makers to produce cheese using raw milk.
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I support the right for Australian cheese makers to produce cheese using raw milk; Pasteurization kills good germs along with bad ones and does not work.
Milk, cream, butter, butterfat, buttermilk, yoghurt, cheese, whey etc etc all in a days work from the marvelous liquid obtained from the cow.
Milk – & a pretty flavourless, textureless, soulless version at that – is all that is derived from the carton.
Checked the packaging on the average carton of milk lately?
No mention of origin, type of animal, nor that farms, farmers or cows might be involved somewhere along the line.
Just dumbed down, disengaged, dead, monotonous, industrial, cold white liquid “milk”.
Hooray for “safe” food!
What a progressive, modern, intelligent society we’ve become!
Damn, where did I put my soma …
I support the right for Australian cheese makers to produce cheese using raw milk, which results in much better tasting and exciting types of cheeses.
I support the right for Australian cheese makers to produce cheese using raw milk
I support the right for Australian cheese makers to produce cheese using raw milk
I support the right for Australian cheese makers to produce cheese using raw milk
Ask the questions: If it’s safe to import from half way around the world – why isn’t it safe for a local farm (who know and manage their herd well) to produce? Is Australia really right and the rest of the world (Canada, USA, Europe – even soon to be New Zealand our partner in FSANZ) wrong?
i also support the right for australia cheese maker to produce cheese using raw milk, i personally find voice your opinion regarding cheese to have a larger coverage on http://www.knowyourcheese.info
Swiss cheese is by definition made from raw milk and I find its taste to be far superior to anything I’ve tasted in Australia. So, presuming that the Swiss haven’t been poisoning themselves for the last 1000 years without anyone noticing it, why not give Australian farmers the possibility to make equally good products? Why patronize the Australian consumer?
I would support raw milk cheese
With proper hygiene procedures in place raw milk is perfectly safe.
Very few dairy-farmers buy their milk in the shop. the kids of these farmers are not dropping like flies. I have been a dairy-farmer myself. If you feed pasteurised milk to calfs after the initial colostrum period you most likely kill them, as there are a number of enzymes the calfs need for digestion. Most of the lactose intolerance is probably caused by the lack of these enzymes.
I support the raw milk (and cheese) campaign. The health benefits from consuming raw milk are numerous.
Loving the slow food movement and that someone is taking the initiative on this. I’ve recently discovered the joys of kefir, and would love to be able to get my hands on some raw milk. Unfortunately Cleopatra’s and Aprhrodite’s are only available in the eastern states, and, save for buying my own cows/goats I’m stuck with whatever the shops can stock up here in Broome. GO ORGANIC! GO RAW!!!
Oh and of course– I support raw cheese! All the way!
(BTW did you know you can make your own soft cheese using traditional kefir grains if you can get your hands on some raw milk, either from a dairy run by someone you know or the two “cosmetic” raw milks mentioned above. Fresh kefr grains can be sourced on eBay).