Abstract
In the microregion of the Canastra/MG/Brazil, with the growth and recognition of artisanal cheeses, producers have gradually inserted in the market cheeses that differ from the traditional ones. This study aimed to map, identify, and characterize the production sites of the varieties of artisanal Minas cheeses of the Canastra microregion. Data were collected from Canastra cheese producers who were producing artisanal Canastra cheeses with modifications to the original recipe, which we characterize as new varieties of artisanal Canastra cheese. Geographic coordinates and primary property data were collected. Questionnaires were applied to cheese producers through semi-structured interviews and milk samples analysed. The new varieties of cheese were described and photographed. Regarding the diversity of cheeses produced, we found that moldy cheeses were produced in Medeiros (31.25%), São Roque (43.75%), Bambuí (6.25%), Delfinópolis (6.25%) and Tapiraí (12.5%). Medeiros and São Roque also produced the cheeses “Merendeirinho” and “Canastrão”, which differ from the traditional in size. In Medeiros and São Roque, we also found seasoned Merendeirinho cheese, other seasoned cheeses, and cheeses cured in wine and coffee. And only Medeiros produced a cheese cured in beer. We found that in São Roque, Delfinópolis, and Tapiraí, the production of these cheeses is continuous. In the geographical demarcation of artisanal Canastra cheese manufacturing, the cities of São Roque and Medeiros stand out, due to the diversity of varieties of traditional cheese and the number of producers.
Keywords:
Family farming; Dairy; Maturation; Tourism; Minas Gerais
Highlights
• Canastra cheese is produced in an artisanal way, mostly by family farming producers
• The main new varieties of Canastra cheeses found are molded, seasoned and cured in drinks
• The new varieties of Canastra cheeses add value to the production chain, thus expanding the market
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