Currently, the sale of raw milk is not legal in Australia.
As for raw milk cheese, Standard 4.2.4A currently allows for the manufacture of Emmental, Gruyere and Sbrinz raw milk cheese according to Swiss regulations. Also permitted is raw milk Roquefort cheese produced according to French Ministerial Orders and in accordance with some specified conditions.
Food Standards Australia New Zealand (FSANZ) is aware that there is some demand for a wider range of raw milk products to be made available in Australia. As such, they are currently assessing the requirements in the Food Standards Code for the sale of raw milk products (products that have not undergone a heat treatment or equivalent process) through Proposal P1007 - Primary Production and Processing Requirements for Dairy (Raw Milk) Products, whose work is restricted to regulating the production and sales of very hard, aged cheeses only.
In other words, under the current code, Australian cheesemakers are permitted to make cheese with raw milk,provided:
1) the curd is heated to a temperature of no less than 48°C.
2) the cheese or cheese product has a moisture content of less than 36%, after being stored at a temperature of no less than 10°C for a period of no less than 6 months from the date of processing.
So - basically only hard cooked cheeses.
For the other kind of cheeses, a new proposal will be presented, while no proposal is foreseen for liquid raw milk.