Traditional Cheesemaking Revives Economy in Serra da Mantiqueira

The Serra da Mantiqueira region in Minas Gerais, Brazil, is renowned for its artisanal cheese production, which reaches nearly a thousand tons each year. This production is supported by 180 family-run agro-industries. The region's unique climate and topography, reminiscent of Italy, have played a pivotal role in shaping the local cheese industry.

Henrique Lamim, a local producer, shared his journey back to his roots after spending years in urban areas. At 37, he returned to Virgínia, Minas Gerais, to engage in dairy farming and cheese production, aiming to sustain himself solely through this vocation. "The purpose was to live exclusively from cheese production, and it worked out," Lamim stated. His products now reach consumers across Brazil, from the Northeast to Brasília and Porto Alegre.

The cheese-making tradition in Serra da Mantiqueira is characterized by the use of Jersey cows. These cows are preferred due to their smaller size, docile nature, and milk rich in fat and proteins—ideal for cheese production. At Rancho Maranata, the cheese-making process begins with this choice of livestock and involves developing four maturation profiles from a single cooked mass base, each offering a distinct flavor, texture, and aroma.

The maturation process varies: the Maranata Young matures for 30 days, the Capa Preta for 60 days, the Maranata Bronze for 100 days, and the Maranata Gold for a remarkable 270 days in a controlled environment. This expertise, passed down through generations, has transcended oral tradition and been officially documented. The Mantiqueira de Minas cheese recipe is patented, providing legal protection and recognition of its distinct origin and intellectual property.

As new agro-industries continue to emerge along the roads of Serra da Mantiqueira, the artisanal cheese industry expands its reach across Brazil. Each piece of cheese tells the story of those dedicated to preserving this rich tradition.