No, unpasteurized cheese is prohibited for sale in New Zealand under the Food Standards Code (Standard 4.2.4), enforced by the Ministry for Primary Industries (MPI). Exemptions exist for aged cheeses (>90 days) if produced under strict microbiological controls, but domestic sales remain effectively banned. Imported unpasteurized cheeses face stringent border checks under the Biosecurity Act 1993, with MPI requiring certification and testing for pathogens like Listeria monocytogenes. Recent 2026 draft amendments propose tighter traceability rules for dairy imports, reflecting heightened food safety priorities.
Key Regulations for Unpasteurized Cheese in New Zealand
- Standard 4.2.4 (FSANZ): Mandates pasteurization for cheese sold in New Zealand, with limited exceptions for aged hard cheeses meeting pH and moisture thresholds.
- MPI Import Requirements: Unpasteurized cheeses entering NZ must comply with Dairy Import Health Standards, including microbiological testing and country-specific approvals (e.g., EU or US certifications).
- Domestic Production Exemptions: Cheese aged ≥90 days may be produced domestically under MPI-approved risk management plans, but retail sale remains prohibited without prior approval.
Non-compliance risks prosecution under the Food Act 2014, with penalties up to NZ$500,000 for corporations. MPI’s 2026 compliance framework further tightens record-keeping for dairy processors handling unpasteurized milk.