Portal de Periódicos da CAPES

A CONTRIBUIÇÃO DO QUEIJO ARTESANAL SERRANO PARA O DESENVOLVIMENTO REGIONAL E PRESERVAÇÃO DOS CAMPOS DE ALTITUDE DO SUL DO BRASIL

2015; UNIVERSIDADE FEDERAL DA BAHIA; Volume: 8; Issue: 1 Linguagem: Inglês

10.9771/s.cprosp.2015.001.017

2317-0026

Ulisses de Arruda Córdova, Andréia de Fátima de M. B. F. Schlickmann,

Food, Nutrition, and Cultural Practices

This article aims to present the state of the art of historical evolution and cultural influence of ´Serrano´ artisan cheese (SAC) in southern Brazil.Characterize the different production systems as well as the process involved in its manufacture, defining territorial identity of SAC production in the southern Brazil.Likewise, present major research findings from the project of the SAC, pointing out the strengths, limitations and challenges as distinct sign to regional development through the enhancement of the product, producers training and legalization of SAC.We seek the challenge to granting the geographical indication and registration of the product in the Knowledge Book from the Instituto do Patrimônio Histórico Artístico Nacional (Iphan), as immaterial and cultural Brazilian heritage.Besides the legalization of their production and commercialization, taking it out of informality.