So French, So Good: Building Bridges Through Cheese, Wine and Agriculture

A conversation that sits at the crossroads of diplomacy, agriculture and pure pleasure launches Season 4 of "Sensing Up". Valerie speaks with guest, Vincent Hebrail, the French Embassy's Counsellor for Agricultural Affairs in Canberra, about what it means to be French in Australia today—professionally and at the table. Vincent describes his work strengthening ties between the two countries across agriculture, food, forestry and fisheries, and reflects on how welcome he and his family have felt since arriving. Together, they celebrate the quality of Australian raw ingredients while acknowledging what is still missing from a French point of view, especially when it comes to charcuterie and raw-milk cheeses. Listeners will hear about the long lobbying battle that enabled Roquefort to enter Australia, the technical and financial barriers facing other raw-milk cheeses, and why market demand must justify the extra effort. The conversation then turns to the French system of geographical indications and how Australian regions—from the Barossa to Kangaroo Island—could harness similar ideas to tell stronger stories about their food and wine. Throughout, themes of carbon footprint, food waste and sustainable farming surface, reminding us that behind every bite of cheese and sip of wine lies a complex global system that can, and must, evolve.