Avanços na atividade leiteira de base ecológica: o queijo artesanal

Abstract

Despite the threat of disappearance caused by the modernization and industrialization of the milk production chain, the artisanal production of colonial cheese continues to be practiced among the peasant populations of southern Brazil. The current advances in Brazilian legislation, which regulate the production and commercialization of this product, besides contributing to the development of the productive chair of artisanal colonial cheese, bring a new perspective to the eco-based milk producer family, which, currently, of milk picking of the majority of the industries benefiting, has in the artisanal colonial cheese the option to extend the possibilities of commercialization and to insert in a more fair and direct market. In this sense, the present work aims to register the popular knowledge of the production of colonial cheese in the South of Brazil, contributing to the valorization of the cheese art and development of the agrifood chain of milk.