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O comércio artesanal de leite de queijo de leite cru por um período de maturação inferior a 60 dias no Estado do Piauí, deverá ser regulamentado através do Projeto de lei nº 08, de 26 de fevereiro de 2018, apresentado pelo deputado João Mádison Nogueira (MDB) no último dia 26 de fevereiro desse ano, na Assembleia legislativa.
Na justificativa o parlamentar informa, que “os processos de produção de queijo proveniente de leite cru envolvem gerações, com conhecimentos ao longo dos tempos no Estado do Piauí”. Os produtores de queijo impossibilitados de formalizarem suas atividades resistem em manter suas tradições.
Existe repressão à produção de alimentos impróprios para o consumo. Ocorre, que, na repressão inclui aos produtos impróprios para consumo, inclui-se também os queijos artesanais de produtores que não conseguem formalizar suas atividades e vender legalmente seus produtos em virtude de legislação específica para esses alimentos.
Conforme o projeto será considerado queijo artesanal aquele elaborado com leite cru da fazenda, com regulamento técnico de identidade e qualidade estabelecido para cada tipo e variedade. O local, destinado à produção de queijo artesanal localizado em propriedade rural.
O queijo artesanal será constituído da matéria-prima (leite cru, condimentos naturais, corantes naturais,coalhos/coagulantes, sal (cloreto de sódio ou outro que exerça a mesma função).
Quando se tratar da utilização de leite fresco, a produção do queijo deverá ser iniciada até 120 minutos após o início da ordenha. Todo leite deverá ser submetido à filtração antes de qualquer operação, refrigeração ou processamento.
