What’s in a name: Push to make cheeses the next Champagne get Aussie’s backing

Australian cheese producers might have to come up with new names for ‘feta’ and ‘parmesan’.

European cheese producers are disputing geographical indicators, arguing a product’s name is not generic but has certain qualities because of its origin.

Local cheesemonger Anthony Femia told 3AW Breakfast he actually agrees with some of their arguments.

“Cheesemaking, like winemaking, at its purist is about your region and your identity,” he said.

“This cheeses have been made, some up them, for up to thousands of years.

“We should be making cheese over here that are hard-cooked Parmesan

“And coming up with our own identity that reflects the growing Australian cheese scene.”

Click PLAY to hear Mr Femia talk about our cheese industry’s strengths