Revised Cheese Standard Go back »

2022-11-16 | All chapters

Cheese is a traditional European food with a history stretching back thousands of years. Mould and yeast are important and widely-used ingredients for cheese, which contribute to its texture and flavour. After the cheese is produced, the mould and yeast will continue to grow.

Unlike with international standards, previous Chinese food safety standards set maximum levels for the amount of mould and yeast permitted in products. This prevented many cheese products from entering the Chinese market, affecting the development of the domestic cheese industry.

Since 2009, the European Chamber bridged communication and consensus between authorities and industry by presenting position papers, closely communicating with authorities and industry associations, and submitting comments on relevant legislations.

In March 2021, the National Health Commission released the revised National Food Safety Standard (GB 5420-2021), which removed the limits on mould and yeast. The new standard has allowed European manufacturers to bring more high-quality cheeses to the Chinese market.

Read the story in full in English and in Chinese.

For more information on the Dairy Industry Sub-working Group, please click here.