On Thursday (30/3), the Technical Regulation of Identity and Quality of Colonial Artisanal Cheese was signed. This work was developed by the Department of Agriculture, Livestock, Sustainable Production and Irrigation (Seapi) in partnership with Emater/RS-Ascar. The artisanal colonial cheese is produced with predominantly manual techniques and has unique characteristics. Regulation aims to establish compliance and protect this mode of production.
The product has a specific composition and sensory aspects, which means that the particularities of each cheese are preserved. In addition, it represents culture and history and has a production marked by quality and good practices. The process of regulating a product is carried out by Seapi, in the Division of Inspection of Products of Animal Origin (POA).
“The regulation is a way of creating standardization, meeting predetermined parameters and protecting this way of making artisanal colonial cheese in Rio Grande do Sul. In addition, there is a whole historical rescue that needs to be taken into account”, explained the holder of Seapi, Giovani Feltes, during the signing act. The event took place during the launching ceremony of the 2nd Artisan Cheese Contest, with the presence of the secretary of Rural Development, Ronaldo Santini.
According to the extensionist of the Emater, Bruna Bresolin Roldan, the regulation was proposed based on a study, started in 2016, with the participation of Seapi, Emater and Ulbra. “A historical rescue of colonial cheese was carried out to find out how it was produced, who produced it, what the original recipe was and if it was changed or maintained”, detailed Bruna. “After physical-chemical and microbiological analyzes of more than 300 cheeses to characterize the production in Rio Grande do Sul, the technical regulation was drawn up.”
The artisanal colonial cheese is a matured cheese obtained by coagulating raw or pasteurized milk, using rennet or other suitable coagulating enzymes, supplemented or not by the action of specific lactic bacteria.
It is classified as a fat cheese, with medium and high humidity; its consistency is semi-hard, elastic, with a compact texture (smooth or closed); the color is white or yellowish; the taste is characteristic, slightly acidic or spicy; and the odor is pleasant, pronounced with the degree of maturation. Artisanal colonial cheese may be marketed without packaging or in primary packaging with labeling previously approved by the Inspection Service.
On Thursday (30/3), the Technical Regulation of Identity and Quality of Colonial Artisanal Cheese was signed. This work was developed by the Department of Agriculture, Livestock, Sustainable Production and Irrigation (Seapi) in partnership with Emater/RS-Ascar. The artisanal colonial cheese is produced with predominantly manual techniques and has unique characteristics. Regulation aims to establish compliance and protect this mode of production.
The product has a specific composition and sensory aspects, which means that the particularities of each cheese are preserved. In addition, it represents culture and history and has a production marked by quality and good practices. The process of regulating a product is carried out by Seapi, in the Division of Inspection of Products of Animal Origin (POA).
“The regulation is a way of creating standardization, meeting predetermined parameters and protecting this way of making artisanal colonial cheese in Rio Grande do Sul. In addition, there is a whole historical rescue that needs to be taken into account”, explained the holder of Seapi, Giovani Feltes, during the signing act. The event took place during the launching ceremony of the 2nd Artisan Cheese Contest, with the presence of the secretary of Rural Development, Ronaldo Santini.
According to the extensionist of the Emater, Bruna Bresolin Roldan, the regulation was proposed based on a study, started in 2016, with the participation of Seapi, Emater and Ulbra. “A historical rescue of colonial cheese was carried out to find out how it was produced, who produced it, what the original recipe was and if it was changed or maintained”, detailed Bruna. “After physical-chemical and microbiological analyzes of more than 300 cheeses to characterize the production in Rio Grande do Sul, the technical regulation was drawn up.”
The artisanal colonial cheese is a matured cheese obtained by coagulating raw or pasteurized milk, using rennet or other suitable coagulating enzymes, supplemented or not by the action of specific lactic bacteria.
It is classified as a fat cheese, with medium and high humidity; its consistency is semi-hard, elastic, with a compact texture (smooth or closed); the color is white or yellowish; the taste is characteristic, slightly acidic or spicy; and the odor is pleasant, pronounced with the degree of maturation. Artisanal colonial cheese may be marketed without packaging or in primary packaging with labeling previously approved by the Inspection Service.
