ASCA Cheese, Wine & Talk: next steps towards raw milk cheese

ASCA Cheese, Wine & Talk: next steps towards raw milk cheese

23 November 2016

You are invited to attend this year's ASCA Cheese, Wine & Talk event. We will hear about the next steps towards Australian raw milk cheese, as well as tasting beautiful Australian artisan cheeses, Brasserie bread and wines chosen to match.

For ASCA members, the event takes place immediately after the ASCA AGM  (4pm to 5pm on the same date and at the same place).

Date: Wednesday 23 November 2016
Time: 5pm - 8 pm 
Venue: Brasserie Bread - 150 Thistlethwaite St, South Melbourne 
Cost: $25 for ASCA members and $50 for non-members. Tickets must be purchased in advanceClick here for more information and to purchase tickets.

Guests will be able to: 

* Hear about developments in raw milk cheesemaking in Australia, from both cheesemakers and regulators.

Eat some delicious artisan cheeses made by ASCA cheesemakers, with Brasserie Bread’s beautiful sourdough breads

Drink wines chosen to match the cheeses

Talk with each other and our cheesemakers and speakers

Raw milk cheese: Launch of a new decision support tool

The new national food standard permitting Australian cheesemakers to make a wider range of raw milk cheeses came into effect in early 2015. But so far, no cheesemaker has been approved to make cheese under the standard. Australia's dairy regulators have been working towards having a consistent approach to licensing cheesemakers who apply to make raw milk cheese, and have now developed an online tool to assist both regulators and cheesemakers in working out which cheeses can be made with raw milk.

Deon Mahoney, Chief Scientist with Dairy Food Safety Victoria, will launch the tool and join other speakers to tell us all about these new developments.

Deon explains the background to this development as follows:

  1. Over the past 18 months, the Food Safety Centre at the University of Tasmania has been working with support from Dairy Food Safety Victoria (DFSV), the NSW Food Authority and Food Standards Australia New Zealand (FSANZ) to develop software to support manufacturing and regulatory decisions about the safety of defined raw milk cheeses.

  2. The software, described as the Decision support tool is built around scientific data generated from studies funded by the Victorian Department of Health and Human Services, the NZ Ministry of Primary Industries, published literature, and product testing data generated by DFSV. It is based upon the need to meet specific raw milk cheese requirements outlined in Standard 4.2.4 of the Australia New Zealand Food Standards Code (FSC).

  3. The tool will assist cheese manufacturers to determine:
    • whether the physico-chemical properties of their cheese meet the standard's requirement of ‘won’t support the growth of pathogens’ by inputting data on their cheese, and
    • if there is ‘no net increase in pathogens during cheese manufacture’ by describing the stages of cheesemaking and inputting data on pH, temperatures, and time. The more data the cheesemaker provides, the greater the precision of the output.


Tickets to the event are $25 for ASCA members and $50 for non-members, and must be purchased in advance. Click here for more information and to purchase tickets.

ASCA thanks Brasserie Bread for their generous support of this event, by providing a fabulous venue and delicious bread to accompany our artisan cheeses.

Cost: $25 for ASCA members; $50 for non-members. Tickets must be purchased in advance.

Tickets / Information: https://www.trybooking.com/Embed.aspx?eid=242360

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