Cheese production in western São Paulo is being enhanced through technical training and the establishment of a tourist route highlighting local varieties.
In the western region of São Paulo, cheese has gained significant attention thanks to the implementation of technical qualifications and the creation of a tourist route that showcases the diverse recipes and pairings associated with this renowned dairy product. President Prudente, a city in this area, has recently been selected as one of five municipalities to host Pilot Reference Centers dedicated to cheese production, as reported by the State Secretary of Agriculture and Supply of São Paulo (SAA-SP).
The main pilot facility will be located at the Etec 'Prof. Dr. Antônio Eufrásio de Toledo', where the focus will be on enhancing the production of specialty raw milk cheeses. This initiative aims to standardize production processes, ensure food safety, and increase the value of cheese as a product. The training programs associated with this project will target researchers, educators, specialized producers, and technicians in the field, who will subsequently act as disseminators of the acquired knowledge throughout the region.
The selection of participants for this training will be managed by the Regional Unit of Research and Development in Presidente Prudente (APTA Regional). The initiative not only seeks to elevate cheese quality and safety standards but also aims to promote culinary tourism in the region, thereby attracting both locals and tourists to explore and appreciate the rich flavors and heritage of São Paulo's cheese industry.
