Traditional ways of making Artisan Minas Cheese in Minas Gerais

Inscribed in 2024 (19.COM) on the Representative List of the Intangible Cultural Heritage of Humanity

The process of making artisanal Minas cheese involves knowledge and techniques developed by small rural producers in the State of Minas Gerais, in Brazil. Local cheesemakers are proud of the tradition of using raw milk and the ‘pingo’ (drop), a natural yeast composed of region-specific bacteria which, along with the maturation period and the local climate, contributes to the specific flavour, colour and aroma of the cheeses. The related knowledge includes pasture and cattle management, crafting techniques, and the sale of the products in local fairs and markets. Artisanal Minas cheese is associated with hospitality and is commonly consumed with sweets and drinks in meetings and gatherings and on special occasions. Most of the cheesemakers own small rural properties and work in small-scale, family-based systems. Family members and local communities take part in the work when production volumes rise. The knowledge is transmitted orally among family members throughout all stages of the process. Learning takes place through observation and daily interactions with experienced workers in the family. Making and consuming artisanal Minas cheese reinforces the feeling of belonging to a place and community. It also strengthens local economies, improves quality of life, and contributes to socioeconomic inclusion.