The activity addressed quality, good production practices, and ways to avoid losses during maturation
The ExpoQueijo Brasil 2026 – Araxá International Cheese Awards held, this Friday (26), the seminar “Defects in Artisanal Cheeses” in the Sebrae Room, located in the Gallery of the Grande Hotel and Termas de Araxá. The activity brought together producers, industry professionals, and participants interested in improving their knowledge of quality, good production practices, and technical training.
Led by Giancarlo Ferreira, an instructor from the FAEMG/SENAR System, the meeting presented factors that can compromise the final outcome of artisanal products, with special attention to the maturation stage. According to him, failures in this process can cause significant losses for producers.
“If maturation is not well conducted, it can lead to defects, which can cause losses. With this workshop, the producer gained insights on how to correct and combat these issues, so that maturation is properly managed and the final product delivers an explosion of aromatic compounds, as it should,” he highlights.
During the activity, more than 30 types of defects that can appear in artisanal cheeses were addressed. Among the causes are the lack of standardization of ingredients, failures in good production practices, and inadequate management of maturation.
Chef Lívia Machado Azevedo Gomes Guimarães participated in the training and emphasized the importance of technical knowledge for those involved in evaluating, marketing, and preparing the products. “The more I know, the more quality I can deliver to the customer. It’s a concern for recognizing the producer and ensuring the quality of what reaches the consumer,” she states.