Law No. 13.860 providing for the production and marketing of artisanal cheese.

This Law provides for the production and marketing of artisanal cheese. The Law specifies that the elaboration of artisanal cheeses from raw milk is restricted to cheese located in a rural establishment certified as free of tuberculosis and brucellosis, according to the norms of the National Programme for Control and Eradication of Brucellosis and Animal Tuberculosis (PNCEBT), or controlled for brucellosis and tuberculosis by a state animal health protection agency, within 3 years from the publication of this Law. The requirements for the recognition of a milk producer rural establishment for the production of artisanal cheese are as follows: participate in a mastitis control programme with examinations to detect clinical mastitis, including periodic analysis of the property's milk; implement a programme of good agricultural practices in dairy production; control and monitor the potability of water used in milking activities; and implement product traceability. The requirements for the recognition of artisanal cheese producers are as follows: implement a programme of good manufacturing practices to ensure the sanitary quality and compliance of food products with technical regulations, including the monitoring of the health of cheese handlers and the transport of the product; control and monitor the potability of the water used in the processes of preparation of artisanal cheese; and implement product traceability.