Establish the identity and minimum quality requirements, which must be presented by artisanal colonial cheese intended for human consumption. This is the objective of the Technical Regulation on Identity and Quality of Artisanal Colonial Cheese, a work developed by Emater/RS-Ascar and which was presented this Friday morning (09/02), during the 6th Artisanal Cheese Seminar, held at 45th Expointer, in Esteio. On the occasion, about one hundred people attended this and other panels, in the Auditorium of the Administration of the Parque de Exposições Assis Brasil.
Presented by the extensionist of Emater/RS-Ascar, Bruna Bresolin Roldan, the lecture aimed to characterize artisanal colonial cheese, which is made from its own production or from a specific origin, resulting from predominantly manual techniques, adopted by people who hold the full domain of the production process. The idea, according to her, is to safeguard the knowledge that is being passed on from generation to generation, based on what is already described in legislation and ordinances of the Ministry of Agriculture, Livestock and Supply (Mapa).
In her statement, the extension worker addressed what the composition of the product should be and what its sensory characteristics should be, so that the particularities of each cheese are preserved, relating culture and history, connecting it with health, quality and good practices. Issues related to color, flavor, odor, texture and format, as well as the different characteristics of the manufacturing process, packaging, conservation conditions and commercialization of presentation, were also addressed.
Bruna also explained that the document is being analyzed by the State Department of Agriculture, Livestock and Rural Development (Seapdr), along with other departments, and the opinion should be published soon. The extensionist’s presentation established a dialogue with the first panel of the day, given by the representative of the Department of Agricultural Diagnosis and Research (DDPA) of Seapdr, Larissa Bueno Ambrosini, who presented the result of the Colonial Cheese survey in Rio Grande do Sul: Historical and Study of the Consumer Market, which integrates the work História do Queijo Colonial do Rio Grande do Sul.
The researcher’s objective was to record the history of colonial cheese in the State, identifying the origin and knowledge involved in the process, people responsible for production within rural units, also understanding the role of the product within production units and its transformations over time. . In his demonstration, he carried out a historical reconstruction that, decades ago, had little economic representation – it was more focused on family consumption – until today, with the strengthening of milk production units and the consolidation of family agro-industries.
The event ended with a panel on the Selo Arte identification system: Identity and Quality, granted by Mapa to differentiated natural products, followed by a round table with a debate on the topics. In addition to Emater/RS-Ascar, Seapdr and Mapa, representatives from other entities, such as Famurs, Sicoob, Universidade Luterana do Brasil (Ulbra), among others, participated in the Seminar.