French Roquefort is back on the Australian menu after ten years’ absence.

The government lifted a health ban on the pungent blue cheese, which was imposed because food standards required the cheeses to be made from heat-treated milk to prevent bacteria.
Australian officials visited limestone caves in southwest France where the blue-veined Roquefort is matured, before making a decision to lift the ban. However, officials are only approving the sale of Roquefort raw milk cheese made under specific conditions in France, warns parliamentary health secretary Christopher Pyne.