QUEIJO COALHO MATURADO EM LIMOEIRO DO NORTE, CEARÁ: UM ESTUDO DE CASO

Abstract

Matured coalho cheese, regarded as a symbol of the cultural heritage of the people of Northeast Brazil, embodies a rich history that reflects the evolution of artisanal cheesemaking traditions that persist to this day. To fully understand the significance of this product, it is crucial to analyze every stage of its production—from its origins to its manufacturing and marketing processes—topics that will be explored throughout this study. The primary objective of this research is to describe the production, maturation, and commercialization processes of matured rennet cheese produced in Limoeiro do Norte, in the state of Ceará, Brazil. This exploratory study combines a literature review with a case study of a local cheese factory, referred to here as QLN (Queijaria Limoeiro do Norte). In addition to the literature review, data were collected using the Oral History method through semi-structured interviews. The findings indicate that QLN adheres to good agricultural practices, with special attention given to the quality of the milk used, as their cheeses are made from raw milk. The initial production process of matured cheese at QLN is similar to that of fresh curd cheese, involving enzymatic coagulation. However, it differs in subsequent stages: after the initial pressing, the cheese is cooked in part of its whey, and a natural starter culture known as pingo is added. QLN’s matured artisanal cheese is made with raw milk and undergoes a maturation period ranging from 20 to 70 days. Although this cheese is sold locally, its distribution is limited, likely due to its relatively high price. Most of the production is sold in the state capital, Fortaleza, but the commercialization remains in its early stages. Greater investment in marketing strategies is needed to enhance the value and consumption of matured rennet cheese, thereby supporting local economic development and preserving Ceará’s cheesemaking heritage.