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Abstract The valorisation of traditional food has been appointed as a strategy to revitalise rural areas but the commercialisation of such foods in formal markets demands strict compliance to sanitary regulations, particularly in relation to building structures and equipments. However, many of these requirements represents an important challenge to traditional food commercialisation. It happens because the processes to legalise these products may often jeopardise characteristics that make these foods both singular and diverse. This, for example, applies to raw milk cheese traditional production in many different countries, where legal requirements demand at least sixty maturing days before commercialisation. In this paper, the criterion that defines this regulation is taken into consideration as well as ethnographic field research data referring to Serrano Cheese, produced in Campos de Cima da Serra region/RS, in order to amplify the debate around traditional food valorisation. We argue that, besides adapting production and know-how, valorisation of traditional food depends firstly on the recognition of traditional forms of knowledge and rural ways of life. Author Biographies Fabiana Thomé da Cruz, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS Engenheira de Alimentos (ICTA/UFRGS); Mestre em Agroecossistemas (PGA/UFSC); Doutora em Desenvolvimento Rural. Professora colaboradora no Programa de Pós-Graduação em Desenvolvimento Rural, da Universidade Federal do Rio Grande do Sul (PGDR/UFRGS). Membro do Grupo de Estudos e Pesquisas em Alimentação e Cultura – GEPAC (http://www.ufrgs.br/pgdr/gepac/). Renata Menasche, Universidade Federal de Pelotas (UFPEL), Pelotas, RS Doutora em Antropologia Social. Professora da Universidade Federal de Pelotas (UFPel), vinculada ao Programa de Pós-Graduação em Antropologia e ao Laboratório de Estudos Agrários e Ambientais (LEAA). Professora do Programa de Pós-Graduação em Desenvolvimento Rural da Universidade Federal do Rio Grande do Sul (PGDR/UFRGS). Coordenadora do Grupo de Estudos e Pesquisas em Alimentação e Cultura – GEPAC (http://www.ufrgs.br/pgdr/gepac/). Downloads PDF-PT (Português (Brasil)) Published 2014-11-25 How to Cite Cruz, F. T. da, & Menasche, R. (2014). The debate about raw milk cheeses: between regulation and traditional production valorisation. Health Surveillance under Debate: Society, Science & Technology, 2(4), 34–42. https://doi.org/10.3395/vd.v2n4.408 More Citation Formats ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver Download Citation Endnote/Zotero/Mendeley (RIS) BibTeX Issue Vol. 2 No. 4 (2014): November - Vigilância Sanitária e a Promoção da Alimentação Adequada e Saudável: Impasses, Desafios e Perspectivas Section Articles License Copyright (c) 2014 Health Surveillance under Debate: Society, Science & Technology (Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnología) – “Visa em Debate”

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