Paraná Opens Legal Path for Artisanal Raw-Milk Cheeses

Paraná’s Portaria 317/2026 sets requirements for artisanal cheese made from raw milk. The measure was developed through a working group that included technicians from Sistema FAEP, university professors, researchers, farmers and industry representatives, rather than through an isolated decision by Adapar.

The discussion gained momentum after the Prêmio Queijos do Paraná brought together participants from different parts of the cheese supply chain. The event also highlighted difficulties faced by small-scale producers operating under rules designed without sufficient accommodation for artisanal products.

Ágide Eduardo Meneguette, president of Sistema FAEP, said that regulatory barriers had limited production, sales and business activity in the artisanal segment. “We are defining protocols to assist this sector,” he said, referring to the work undertaken through the group.

Under the new requirements, all milk used for production must come from farms certified or approved by Adapar as free from brucellosis and tuberculosis. The state currently has 124 farms with that certification.

Cheese-making facilities must also be registered with an official inspection service. They are required to maintain Good Manufacturing Practices and a Self-Control Programme, as well as systems for monitoring water quality and tracing both the raw material and individual batches.

The rules additionally set conditions for the transport and handling of the finished product. The measure is expected to affect the Prêmio Queijos do Paraná by allowing more artisanal cheese-makers to formalise their operations and participate in future editions. The 2027 competition will include the Concurso Queijo Colonial do Paraná, which will have separate rules intended to preserve the identity of that production style. The full text of Portaria 317/2026 has been made available by the authorities.