Artisanal cheese production boosts Brazilian dairy farmers

Artisanal cheese production is providing a vital economic lifeline for dairy farmers in Brazil, helping them navigate market volatility and declining livestock numbers. In Rio Grande do Sul, producers are turning to traditional cheese-making to maintain stability, as data from the Federation of Agriculture of the State of Rio Grande do Sul (Farsul) indicates a 65% drop in cattle ranchers between 2015 and 2025.

In Paraíba, producer Renato Brito achieved national recognition at ExpoQueijo Brasil 2026 in Araxá, Minas Gerais. His Queijo Aventureiro, a goat milk cheese from São João do Cariri, earned a gold medal. The cheese undergoes a 30 to 40-day maturation process and is noted for its characteristic bluish surface.

In Rio Grande do Sul, the sector is seeing a significant rise in quality, with the state's medal count in national competitions increasing from 30 to over 100 in recent years. Producers like Igor Valsoler have found success by moving away from selling raw milk to large industrial dairies, instead focusing on value-added artisanal products to avoid the price instabilities associated with the industrial supply chain.