Abstract
Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.
Highlights
The history of artisanal cheese production in Brazil dates to the second half of the 18th century
A great expansion of the market occurred in the following years, and artisanal cheese production became an autonomous element of the economy, for the region, and for the entire state of Minas Gerais (Pires, 2013a,b)
We present a perspective for how research and extension collaborative efforts could drive quality and safety improvements in artisanal cheese production
Summary
The history of artisanal cheese production in Brazil dates to the second half of the 18th century. Herds of domesticated cattle expanded southward along the São Francisco River, reaching the region of Serro, in Minas Gerais (MG) state, where gold explorers started the production of artisanal cheeses, using raw bovine milk and rennet from parts of the stomach of calves (Sertão Brás, 2017a). Brazilian Artisanal Cheeses: A Review importance as economic income for thousands of families in rural areas, contributing to the local economies. This is especially due to the new demands from consumers who are increasingly seeking differentiated products, less processed, culturally rich and with a unique identity. Several recent regulatory developments throughout the country and an increased appreciation for artisanal cheese consumption, an updated view of the Brazilian production chain is still required. We present a perspective for how research and extension collaborative efforts could drive quality and safety improvements in artisanal cheese production
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