Paraguay's Artisanal Cheese Ambitions

In Paraguay, a group of producers is striving to stand out with artisanal cheeses and position themselves nationally.

Productores del departamento trabajan para revalorizar su emblemático queso tradicional, potenciando la calidad y el arraigo territorial.

The artisanal Paraguayan cheese is primarily produced using raw milk, which provides it with unique organoleptic characteristics and a distinctive flavor profile. This production method, passed down fr om generation to generation, is a cornerstone of family livestock farming in Ñeembucú. For the region’s dairy producers, emphasizing this cheese represents enhanced profitability for dairy farms, turning raw milk into a product with added value and differentiation in the dairy market.

Challenges and Opportunities in the Dairy Value Chain

Despite its cultural significance, artisanal Paraguayan cheese faces challenges in an increasingly competitive market. The formalization of producers, improvement of sanitary practices, and accessing more efficient marketing channels are crucial for its consolidation. However, there are considerable opportunities. The growing demand for artisanal foods, local and storied, opens doors for Ñeembucú's Paraguayan Cheese to capture a significant market niche, differentiating itself from industrialized dairy products.

The Role of Ðeembucú and Supporting the Sector

Ñeembucú is a region with a strong livestock tradition, wh ere cheese production is one of its most significant economic activities. Efforts to promote Paraguayan artisanal cheese not only benefit producers directly involved but also contribute to the territorial development of the department. Support from local entities, governments, and producer organizations is essential to promote training, certify quality, and facilitate access to new markets, building a stronger and fairer value chain.