Organic cheese production in the Brazilian South is ready to conquer the world


The state of Paraná has a significant cheese production. From the 3 million gallons of milk produced daily, 1.3 million are allocated for cheese production. Combining the creativity of Brazilian farmers with the technical knowledge provided by the Rural Learning Service (SENAR), the activity has become renowned in the national scenario and is ready to conquer the world.

This is the case of Estância Baobá, located in the city of Jaguapitã in northern Paraná, which has been developing a different proposal that values organic and sustainable production, with animals fed exclusively on pasture.

The French-origin recipes of the producer and chef Lívia Trevisan Camefort and her husband Samuel Camefort have been collecting awards. At the last one, the 2nd World Cheese Championship, held in September, they won seven medals: four silver medals for cheese and butter, and three bronze medals for two kinds of cheese and cottage.

The couple’s path began seven years ago, with Lívia’s return to Brazil after a long stay in France. “I’ve worked for 15 years as a chef and I’ve always been passionate about cheese. So, we decided to come to Brazil in search of a more sustainable and peaceful way of life,” says the producer.

Cheese production started after Livia invested in SENAR-PR courses in the areas of dairy cattle, sheep management, and others related to agroecology. “The milk project was a challenge. As we had little experience, we had to learn everything at once,” she says.

It was a long way to test recipes and improve techniques. Today, their goal is to increase the current herd of 25 head of cattle, six of which are in lactation, and 14 sheep. Their average milk production is 60 liters per day. Lívia says that 90% of the recipes come from France, a country with tradition in cheese production and responsible for some of the best-known delicacies in the world.

According to Lívia, despite being recent, the awards obtained at the 2nd World Cheese Cup already bring positive results and new customers from different cities. “After the World Cup, the demand increased, so much so that some cheeses, like the blue mold cheese, are no longer available. This happened in just two months,” she reveals.

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