Production Of Artisanal Cheeses Research Articles

Methicillin‐resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese

This study aimed to evaluate the presence of Staphylococcus aureus from the production chain of artisanal Coalho cheese, and to analyse the phenotypic profile of the strains, virulence factors and antimicrobial susceptibility profile. From the 52 samples collected, typical colonies of Staphylococcus spp. were isolated. From these positive S. aureus isolates, the genes encoding for enterotoxin production and antibiotic resistance were characterised. Additionally, agr locus typing was also performed. A significant presence of the sea enterotoxin producing gene, a higher incidence of the mecA gene and agr III group was identified. There was multiple resistance to penicillin, oxacillin, erythromycin and clindamycin in 79% of isolates. These results indicate that the artisanal Coalho cheese production process is associated with high contamination levels and significant potential for the isolated strains to produce enterotoxins. Therefore, there is cause for concern regarding the quality of the artisanal Coalho cheese produced.

Insertion sequence IS6770 modulates potassium symporter kup transcription in Enterococcus faecalis JH2-2 under low pH conditions

Enterococcus faecalis is a phylogenetically and industrially relevant microorganism associated with Lactic Acid Bacteria. Some strains of this bacterium are employed as probiotics in commercial applications, while others serve as the principal component in starter cultures for artisanal regional cheese production. However, over the last decade, this species has emerged as an opportunistic multiresistant pathogen, raising concerns about its impact on human health. Recently, we identified multiple potassium transporter systems in E. faecalis, including the Ktr systems (KtrAB and KtrAD), Kup, KimA and Kdp complex (KdpFABC). Nevertheless, the physiological significance of these proteins remains not fully understood. In this study, we observed that the kup gene promoter region in the JH2–2 strain was modified due to the insertion of a complete copy of the IS6770 insertion sequence. Consequently, we investigated the influence of IS6770 on the expression of the kup gene. To achieve this, we conducted a mapping of the promoter region of this gene in the E. faecalis JH2–2 strain, employing fluorescence gene reporters. In addition, a transcriptional analysis of the kup gene was executed in a strain derived from E. faecalis V583 that lacks the IS30-related insertion element, facilitating the identification of the transcriptional start site. Next, the expression of the kup gene was evaluated via RT-qPCR under different pH stressful conditions. A strong upregulation of the kup gene was observed at an initial pH of 5.0 in the strain derived from E. faecalis V583. However, the activation of transcription was not observed in the E. faecalis JH2–2 strain due to the hindrance caused by the presence of IS6770.Besides that, our computational analysis of E. faecalis genomes elucidates a plausible association between transposition and the regulation of the kup gene. Remarkably, the ubiquitous presence of IS6770 throughout the phylogenetic tree implies its ancient existence within E. faecalis. Moreover, the recurrent co-occurrence of IS6770 with the kup gene, observed in 30 % of IS6770-positive strains, alludes to the potential involvement of this genomic arrangement in the adaptive strategies of E. faecalis across diverse niches.

Characterisation of the surface growth of Mucor circinelloides in cheese agar media using predictive mathematical models

The main objective of this work was to characterise the mycelial growth of Mucor circinelloides, one of the fungal contaminants that appear frequently in the artisan cheese production environment. The study uses primary Baranyi and Huang models to compare their parameters and predict M. circinelloides on cheese-based medium (CBA) under diverse environmental conditions (temperature range from 6 to 37 °C and 0 and 1 % NaCl concentration). However, the Baranyi model consistently estimated longer lag phases and higher surface growth rates (sgr) than the Huang model; both models showed adequate best-fit performance (exactly with the mean coefficient of determination R2 = (0.993 ± 0.020 × 10−1). The groups of primary growth parameters were analysed against temperature using the cardinal model (CM) with the following main outputs. The optimal surface growth rates (sgropt) on CBA were 6.8 and 6.5 mm/d calculated with the Baranyi and Huang models, respectively. They were reduced by approximately 46 % on the surface of the agar medium when 1 % NaCl was added. Topt was estimated in a very narrow range of 32.1–32.5 °C from both primary sgr data sets (0 % and 1 % NaCl). Similarly, Tmax values of 37.2 °C and 37.3 °C were estimated for the Baranyi and Huang models, respectively; however, they decreased at 2 °C in CBA with 1 % NaCl (Tmax = 35.1 °C). The application of CM for sgr provided an estimation of the parameter Tmin with negative values that are considered only as a theoretical output. The results provide insight into the modelling and prediction of fungi growth as a function of time and salt concentration, including the times to detect visible mycelial growth of Mucor circinelloides. The mere quantification of this phenomenon can be useful for practice. Adjusting the frequency of the cheese surface washing step with a salt solution at the early stage of ripening properly can prevent the growth of not only fast fungal growers.

Microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte, Brazil

The production of artisanal cheeses is generally done empirically, without strict controls on the hygiene and final quality of these products. The aim of this study was to investigate the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte. Forty-five samples were collected from eleven municipalities. The results for Staphylococcus aureus, Listeria monocytogenes, and Salmonella sp. were in line with current legislation. When analyzing coliforms at 35 and 45°C, more than 40% of the samples were contaminated to above legal limits. The fat content of the cheeses was below the regulated level, but the moisture content was in line with the category standards. In conclusion, the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte does not yet meet the standards set by the Brazilian Ministry of Agriculture and Livestock decree 146, since the standards stipulated for total and thermotolerant coliforms still need to be better monitored, as contamination by these microorganisms is indicative of hygiene failures in the manufacturing processes. Standardizing artisanal products remains a challenge, highlighting the need for enhanced monitoring of product quality and health standards.

Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption

Ochratoxin A (OTA) is a toxin produced by several Aspergillus species, mainly those belonging to section Circumdati and section Nigri. The presence of OTA in cheese has been reported recently in cave cheese in Italy. As artisanal cheese production in Brazil has increased, the aim of this study was to investigate the presence of ochratoxin A and related fungi in artisanal cheese consumed in Brazil.A total of 130 samples of artisanal cheeses with natural moldy rind at different periods of maturation were collected. Of this total, 79 samples were collected from 6 producers from Canastra region in the state of Minas Gerais, since this is the largest artisanal cheese producer region; 13 samples from one producer in the Amparo region in the state of São Paulo and 36 samples from markets located in these 2 states. Aspergillus section Circumdati occurred in samples of three producers and some samples from the markets. A. section Circumdati colony counts varied from 102 to 106 CFU/g. Molecular analysis revealed Aspergillus westerdijkiae (67 %) as the most frequent species, followed by Aspergillus ostianus (22 %), and Aspergillus steynii (11 %). All of these isolates of A. section Circumdati were able to produce OTA in Yeast Extract Sucrose Agar (YESA) at 25 °C/7 days. OTA was found in 22 % of the artisanal cheese samples, ranging from 1.0 to above 1000 µg/kg, but only five samples had OTA higher than 1000 µg/kg. These findings emphasize the significance of ongoing monitoring and quality control in the artisanal cheese production process to minimize potential health risks linked to OTA contamination.

Determinação de parâmetros do queijo minas artesanal associados com as regiões de origem em Minas Gerais, Brasil

ABSTRACT Artisanal cheese production involves a centuries-old tradition in the state of Minas Gerais in Brazil, playing an important historical and social role. The aim of this study was to evaluate the characteristics of artisanal Minas cheeses from seven regions certified for their production in relation to their physical-chemical and centesimal composition to identify parameters that are useful to differentiate them. There were differences among the cheeses from different regions for the soluble nitrogen variables, extension and depth of ripening indexes, ash, oxidation, fat and pH. The highest values for the ripening length and depth index were observed in the Cerrado region. The cheeses from the Canastra region were different due to the higher moisture content, and the cheeses from Campo das Vertentes presented higher pH and nitrogen compound values. Despite the similarities among cheeses in each region, they had dispersed positions in the principal components analysis. There are differences in the physicochemical and centesimal composition among the artisanal Minas cheeses from the distinct regions in Minas Gerais, and the analyzed parameters can be used to differentiate them. The contents of ash, fat, oxidation index, soluble nitrogen and pH were the parameters that were associated with greater differences in cheeses.

Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico.

Bacillus cereus is associated with milk, dairy product, and dairy farm contamination. The aim of this study was to characterize strains of B. cereus in the small-scale artisanal cheese production chain in southwestern Mexico. 130 samples were collected. B. cereus isolation was performed on Mannitol Egg Yolk Polymyxin (MYP) agar. Genotyping, enterotoxigenic profile, and determination of genes involved in the formation of B. cereus biofilm were performed by PCR. An antimicrobial susceptibility test was made by broth microdilution assay. The phylogenetic analysis was performed by amplification and sequencing of 16s rRNA. B. cereus sensu lato was isolated and molecularly identified in 16 samples and B. cereus sensu stricto (B. cereus) was the most frequently isolated and identified species (81.25%). Of all the isolated B. cereus sensu lato strains, 93.75% presented at least one gene for some diarrheagenic toxins, 87.5% formed biofilms, and 18.75% were amylolytic. All B. cereus sensu lato strains were resistant to beta-lactams and folate inhibitors. A close phylogenetic relationship between isolates was found between the cheese isolates and the air isolates. Strains of B. cereus sensu lato were found in small-scale artisanal cheeses on a farm in southwestern Mexico.

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent.

Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese's proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market.

THE MEDIATING EFFECT OF PERSONAL VALUES ON THE INFLUENCE OF HUMAN CAPITAL ON THE PRODUCTION OF ARTISANAL CHEESES

This study proposed the identification of personal values and their role as mediation between human capital and the expression of quality. The relationship between these factors in artisanal food production in small companies is still little explored, so this work has the objective of bringing advances in this theme. For the analysis of the results, a quantitative method was used, structural model equations, through the partial least squares regression method (PLS). The results found were satisfactory, demonstrating that investments in human capital must be the object of public policies, as their influence overlaps the influence of the personal values of each entrepreneur for the expression of quality conventions. The assumptions about the effect of mediation of values in the relationship between human capital and quality worlds are positive and significant, demonstrating that the values had a complementary partial mediation effect between human capital and quality, but with less importance than the direct impact of human capital in quality. It was possible to verify the importance of personal experience, combined with constant training for the development of human capital in the company. In small companies, as is the case with the production of artisanal Brazilian cheeses, in which production and handling are under the control of the family, the contribution of human capital to quality is even more evident. At the same time, personal values have a strong influence on small companies, where the characteristics, behavior, attitudes and beliefs of the entrepreneur are decisive for the results of the enterprise.

Diagnosis of the impact of Covid-19 on artisanal cheese production in the semi-arid region of Brazil

The objective of this study was to present information on the impacts resulting from Covid-19 on the artisanal coalho cheese production chain about: access to information; socioeconomic; income and government support; healthcare. The interviews were conducted using the Google Forms tool, with milk and artisanal coalho cheese producers in Rio Grande do Norte, Brazil. The producers obtained a lot of information transmitted on television (66%); the majority to adhere to health protocols. There was instability in the production, with an initial need to reduce production resulting from prohibitive measures to trade. The level of demand with regard to the consumer market increased with the quality of milk and cheeses. An allegation of lack of support from the government to maintain the activity was also verified in 78.7% of the interviewees, but 83% had resorted to emergency aid. Therefore, it can be concluded that the challenges imposed by the pandemic are not just sanitary. The study confirmed the need to restructure public services and policies. These results can provide compelling evidence about the rural context in the country.

Comunidades bacterianas em queijos artesanais de leite bovino cru da região sul do Brasil

ABSTRACT: The production of artisanal cheeses made with raw bovine milk has grown in the southern region of Brazil. It is important to obtain information about the risks of this practice, especially concerning food safety. In this study, next-generation sequencing was used to identify and characterize the bacterial communities of artisanal raw milk cheeses. We analyzed one pool of five raw milk samples (control group M1) from different dairy farms and nine pools (M2-M10) of 45 artisanal raw milk cheeses.The characterization of the bacterial communities included 199 species distributed across 59 different genera dispersed among the samples. Among the genera observed, 11 were classified as beneficial to the aroma, flavour, colour, and texture of the cheese. Thirty-one genera were classified as harmful to these characteristics. Another 17 were classified as potential pathogens for animals and humans, including Aeromonas, Bacillus, Cronobacter, Salmonella, Staphylococcus, and bacteria of the coliform group, including E. coli and Klebsiella. There was a significant difference (P < 0.05) in the number of bacterial communities identified between the control group (M1) and the two pools of artisanal raw milk cheeses (M2 and M8). This study demonstrated that next-generation sequencing provides in-depth information on the composition of the microbiota in artisanal raw milk cheeses, characterizing bacterial communities, identifying the wide microbial diversity, and identifying microbial benefits and risks.

Microbial diversity in artisanal cheese produced and commercialized in Vale do Taquari in southern Brazil

Researchers have been utilizing matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to identify bacteria and fungi directly from isolates obtained on culture plates; the resulting mass spectrum is then compared with spectra stored in the instrument software. Hence, a fast analytical response is obtained, and the more spectra are known to compare, the safer and more reliable the interpretation of the method will be. Thus, this study sought to identify the diversity of strains found in 10 samples of artisan cheese produced and commercialized in Vale do Taquari (Rio Grande do Sul State, Brazil) using MALDI-TOF MS. From the analyzed cheese, 22 strains were identified at the species level; one sample presented the pathogen Staphylococcus aureus, two showed the presence of lactic acid bacteria (Lactococcus lactis), and the vast majority (68.18%) of strains were composed of species of the Enterobacteriaceae family, with the prevalence of the genera Escherichia, Enterobacter, and Klebsiella. Escherichia coli was present in 50% of the samples analyzed. This demonstrates the need for greater control during all stages of artisanal cheese production and evaluation of the raw material, including safe practices during milking, so that the product meets the identity and quality parameters suitable for human consumption.

Goat production systems of the central highlands of Veracruz, Mexico

Objective: This study was to characterize the goat production units of the central mountain area of the state of Veracruz, Mexico. Disign/methodology/approach: A multiple case study was carried out taking into consideration socioeconomic aspects, type of forage, goat feeding, reproduction, improvement, and health. Results: The results showed that goat and cheese production account for 50-100% of the producers' income. The forages grown and the type of goat feed used in the production units of the mountain area are: King grass, CT-115, maralfalfa, giant star grass, alfalfa, and corn. Animal reproduction is carried out by controlled mating and births take place at the beginning and end of each year. Flocks do not exceed 150 heads; the predominant breeds are Saanen and Alpine. The average daily production of milk ranges from 16 to 90 L, with a production of 0.75-3 L milk animal-1 day-1. Study limitations/implications: None Findings/conclusions: The activity is family-based and involves cultivation, animal management, and milk and artisanal cheese production. Further studies are required to confirm individual milk production.

Occurrence and Characteristics of Staphylococcus aureus Strains along the Production Chain of Raw Milk Cheeses in Poland.

Cheeses produced from unpasteurized milk by traditional production methods may contain many groups of microorganisms, including Staphylococcus aureus. The aim of this study was to determine the occurrence of S. aureus in the artisanal cheese production chain from unpasteurized milk. We investigated the prevalence of S. aureus strains isolated from various stages of artisanal cheese of unpasteurized milk production from farms in the northeastern and southern parts of Poland and characterized them. Characterization included antimicrobial susceptibility by microbroth dilution and biofilm formation by in vitro assay. Among all strains, the presence of enterotoxigenic genes and genes involved with biofilm formation and antibiotic resistance were screened by PCR-based methods. A total of 180 samples were examined. A high percentage of strains were resistant to penicillin (54/58.1%) and tobramycin (32/34.4%). Some tested isolates also showed resistance to the macrolide class of antibiotics: azithromycin, clarithromycin, and erythromycin at 17/18.3%, 15/16.1%, and 21/22.6%, respectively. Among tested isolates, we also found phenotypic resistance to oxacillin (9/9.7%) and cefoxitin (12/12.9%). The blaZ gene encoding penicillin resistance was the most common gene encoding antibiotic resistance among the tested strains. All isolates showing phenotypic resistance to cefoxitin possessed the mecA gene. The study also evaluated the prevalence of biofilm-associated genes, with eno the most frequently associated gene. Eighty-nine out of 93 S. aureus isolates (95.7%) possessed at least one enterotoxin-encoding gene. The results of this study showed that production of raw milk cheeses may be a source of antibiotic resistance and virulent S. aureus. Our results suggest that artisanal cheese producers should better control production hygiene.

Probiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures.

In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n= 19) and Lacticaseibacillus (n= 6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation.

The taste of a champion: Characterization of artisanal cheeses from the Minas Gerais region (Brazil) by Raman spectroscopy and microstructural analysis

The production of artisanal cheeses is an important economic activity in different regions of Brazil, especially in Minas Gerais. In this work, 25 samples of artisanal cheeses were collected during the Ninth State Contest of Artisanal Minas Cheese from seven microregions (Canastra, Serro, Araxá, Campos das Vertentes, Serra do Salitre, Triângulo Mineiro and Cerrado). The Raman spectra of all analysed samples showed changes in the spectral pattern mainly in the 3050–2770 cm−1 region, i.e. bands from lipids, implying the main differences between the artisanal cheeses can be attributed to lipid quantity. SEM analysis, showing the structural images of the surface of all the artisanal cheeses, made it possible to observe the different characteristics in the samples. The major contribution of this study is the demonstration that Raman spectroscopy can be used to analyse qualitatively and quantitatively artisanal cheeses, as well as to understand the real chemical composition of a champion cheese.

Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics

Brazilian artisanal cheeses date from the first Portuguese settlers and evolved via local factors, resulting in unique products that are now part of the patrimony and identity of different Brazilian regions. In this study, we combined several culture-independent approaches, including 16S/ITS metagenetics, assembly- and deep profiling-metagenomics to characterize the originality of the microbiota of five varieties of Brazilian artisanal cheeses from the South and Southeast regions of Brazil. Their core microbiota contained mainly lactic acid bacteria (LAB), of which Lactococcus lactis subsp. lactis was the most frequent, followed by Streptococcus thermophilus in the South region. Moreover, several samples from the Southeast region contained, as dominant LAB, two other food Streptococci belonging to a new species of the salivarius group and S. infantarius. Rinds of samples from the Southeast region were dominated by the halotolerant bacterium Corynebacterium variabile, and the yeasts Diutina catenulata, followed by Debaryomyces hansenii and Kodamaea ohmeri. Rinds from the South region contained mainly LAB due to their short ripening time, and the predominant yeast was D. hansenii. Phylogenomic analysis based on L. lactis metagenome-assembled genomes (MAGs) showed that most Brazilian strains are closely related and form a different clade from those whose genomes are available at this time, indicating that they belong to a specific group. Lastly, functional analysis showed that S. infantarius acquired a ∼ 26 kb DNA fragment from S. thermophilus starter strains that carry the LacSZ system, allowing fast lactose assimilation, an adaptation advantage for growth in milk. Finally, our study identified several areas of concern, such as the presence of somatic cell DNA and high levels of antibiotic resistance genes in several cheese microbiota, suggesting that milk from diseased animals may still be used occasionally. Overall, the data from this study highlight the potential value of the traditional and artisanal cheese production network in Brazil, and provide a metagenomic-based scheme to help manage this resource safely.

Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk.

In southern Italy, some artisanal farms produce mozzarella and caciocavallo cheeses by using natural whey starter (NWS), whose microbial diversity is responsible for the characteristic flavor and texture of the final product. We studied the microbial community of NWS cultures of cow’s milk (NWSc) for the production of caciocavallo and buffalo’s milk (NWSb) for the production of mozzarella, both from artisanal farms. Bacterial identification at species and strain level was based on an integrative strategy, combining culture-dependent (sequencing of the 16S rDNA, species/subspecies-specific Polymerase Chain Reaction (PCR) and clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and culture-independent (next-generation sequencing analysis, NGS) approaches. Results obtained with both approaches showed the occurrence of five species of lactic acid bacteria in NWSb (Lactococcus lactis subsp. lactis, Lactobacillus fermentum, Streptococcus thermophilus, Lactobacillus delbrueckii, and Lactobacillus helveticus) and five species in NWSc (Lc. lactis subsp. lactis, Enterococcus faecium, and S. thermophilus, Lb. helveticus, and Lb. delbrueckii), with the last two found only by the NGS analysis. Moreover, RAPD profiles, performed on Lc. lactis subsp. lactis different isolates from both NWSs, showed nine strains in NWSb and seven strains in NWSc, showing a microbial diversity also at strain level. Characterization of the microbiota of natural whey starters aims to collect new starter bacteria to use for tracing microbial community during the production of artisanal cheeses, in order to preserve their quality and authenticity, and to select new Lactic Acid Bacteria (LAB) strains for the production of functional foods.

Evaluation of the qualitative parameters of raw sheep’s milk with the potential for the production of traditional artisanal cheese

The aim of the present study was to investigate the physicochemical and microbiological profile of indigenous sheep’s milk with the potential for the production of artisanal cheese. The data showed the changes in lactation stages (between April and August) up to 2 hours following manual milk production. The quality of raw milk in the production of brined cheese using traditional technology was assessed. The amount of dry matter was21.36% in April and 19.85% in August at the end of lactation. The fat content from April to August was between 8.62% and 8.03%, preserving the values reported. The protein composition of raw milk varied between 5.52 – 6.61%. In the microbiological evaluation of raw sheep’s milk after milking (35.3°C), the total microbial contamination was in the range of 1.3 x 106to 1.4 x 106CFU/mL under current conditions. The results obtained in this paper give rise to more in-depth studies on the application of raw sheep’s milk in the production of traditional artisanal cheeses.

A review of artisanal cheese making: An African perspective

Artisanal cheeses and other fermented milk products have long been part of the diet of African rural communities. Cheese is a source of nutrients that are essential to the development and growth of children in rural areas, where intake of amino acids, vitamin A, vitamin B12, calcium, phosphate, and polyunsaturated fatty acids may be limited. Wara, Karish, Ayib, Takammart, Wagashi, Domiati, and Ras are prominent cheeses of African origin. Artisanal cheese making should be expanded to improve people’s nutritional status at low cost, stimulate the local economy, and empower small-scale farmers. This review firstly gives an overview of artisanal cheese production and consumption, and evaluates opportunities and challenges, while focusing on an African perspective. Secondly, it provides an insight into strategies that could improve cheese making at small-scale level. Possible areas of research and knowledge gaps are highlighted, particularly ways of improving cheese quality and safety.