Fraser-Davies in 2009 made a submission to the same select committee, and that same year the law was changed to permit raw milk cheese to be made. "I'm back again because virtually nothing has changed for small production cheese makers, except the compliance has become even more expensive." Fraser-Davies said her old age meant raw milk cheese-making was an easier process, and heat treatment produced an inferior cheese. Fraser-Davies recommended that low production raw milk cheese makers who made safer versions of cheeses should be allowed to operate with reduced testing. Raw milk cheese operators had to meet much higher standards than European manufacturers who sent products here, Tait-Jamieson said, and the current regime here was "paranoid and unfair".

Source: New Zealand Herald October 13, 2016 00:04 UTC