Go Matthieu! Click through the link below to listen to a five minute interview with Matthieu Megard in Australia.
“In Australia, cheese makers have to pasteurise milk, to kill any nasties.
But artisan producers like Matthieu Megard, from Timboon, in south-west Victoria, say pasteurisation can kill the flavour and quality of the cheese.
“You can do perfectly good pasteurised cheeses, there’s no question about that,” he said.
“What you lose is complexity.””