Characterization of the production system of artisanal cheese makers in Currais Novos, Brazil

Abstract

Abstract This work aimed to characterize the production system of artisan cheese makers in Currais Novos, in the state of Rio Grande do Norte (RN), thereby assessing the existence of a production standard and helping to create a region with a recognized geographical indication. Eleven artisanal cheese makers were visited, and a structured interview was conducted. The results showed that all the cheese makers work with raw milk; they all have a health record, and 64% need to be aware of the specific legislation. They are considered family cheese makers, as the owner or spouse comprises 82% of the production. They have been in business for less than 11 years (54%), and all of them use industrial rennet and add boiling water and salt to make the Coalho cheese. All the establishments use a wood-fired oven to cook the butter cheese in stainless steel pots (75%), and stir it with wooden spatulas (50%). With the right policies and investment, there is room for improvement in the cheese-making system, possible growth, and recognition of the activity as traditional and peculiar.

Keywords

• Coalho cheese
• Formalization
• Good manufacturing practices
• Promotion
• Regional product
• Safe food