CHARACTERIZATION OF ARTISANAL BUTTER CHEESE PRODUCTION: CONTRIBUTIONS TO THE PROTECTION OF TRADITION AND GEOGRAPHICAL INDICATION IN THE SERIDÓ SEMI-ARID REGION, BRAZIL

Abstract

The aim of this study was to gather information on the production characteristics of non-industrial butter cheeses in the Semi-arid Region of Brazil, and to help identify a standardization pattern in production in order to support further official recognition and protection of the region’s traditional cheeses, as has happened in other regions of Brazil and the world. The study was conducted in the Seridó territory in the state of Rio Grande do Norte, Brazil, where there is a tradition of artisanal butter cheese production. A total of 200 cheese producers were interviewed in the Seridó region, and 87 artisanal butter cheese producers were selected from this group. The Seridó region has a tradition of producing butter cheese, but it was found that there is no standardization in the manufacturing stages, such as coagulation and desorption time, nor in the use of inputs (for example: the amount of butter added to the mass). The results of this diagnosis reveal the need to promote technical guidance and training for producers in order to adapt processes and facilities, preserving the traditional way of making butter cheeses in the Seridó region, as well as their quality and safety. Joint implementation of appropriate public policies, investment in technical assistance and training, and dissemination of legislation for artisanal production are fundamental to achieve progress in the protection and geographical indication of butter cheese and to strengthen the traditional way of making it. The results enhance artisanal butter cheese understanding, preserving culture and boosting the region’s economy.