The debate about raw milk cheeses: between regulation and traditional production valorisation
DOI:
https://doi.org/10.3395/vd.v2n4.408Keywords:
Traditional Cheeses, Artisanal Food Production, Traditional KnowledgeAbstract
The valorisation of traditional food has been appointed as a strategy to revitalise rural areas but the commercialisation of such foods in formal markets demands strict compliance to sanitary regulations, particularly in relation to building structures and equipments. However, many of these requirements represents an important challenge to traditional food commercialisation. It happens because the processes to legalise these products may often jeopardise characteristics that make these foods both singular and diverse. This, for example, applies to raw milk cheese traditional production in many different countries, where legal requirements demand at least sixty maturing days before commercialisation. In this paper, the criterion that defines this regulation is taken into consideration as well as ethnographic field research data referring to Serrano Cheese, produced in Campos de Cima da Serra region/RS, in order to amplify the debate around traditional food valorisation. We argue that, besides adapting production and know-how, valorisation of traditional food depends firstly on the recognition of traditional forms of knowledge and rural ways of life.Downloads
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