The hard, cooked curd, cow’s milk cheese is similar to a European-style mountain cheese like gruyere.
It’s the only style of cheese that can be made legally in Australia using non-pasturised milk.
Tasmanian cheesemaker Nick Haddow says it’s the culmination of years of work.
“The demand from the marketplace [in Australia] and the interest in the marketplace for raw milk cheese is massive,” he said.
“Don’t forget there is a huge amount of raw milk cheese imported into Australia.
“It’d be nice to see some of that being replaced with local product.”