Promoting the appreciation and marketability of artisanal Kochkäse (traditional German cheese): a review

Abstract Since the 19th century, when European immigrants colonised the Itajai Valley region (Santa Catarina/Brazil), Kochkase (cooked cheese) has been one of the traditional products of the area. The process standardised quality and reproducibility of this cheese follow artisanal practices and, despite having a specific Technical Regulation, stimulus is needed for its production within an organised sector. Scientific interventions have been taking place at the Regional University of Blumenau to guide assurance of quality, defining process parameters and good practices at all stages of the productive chain of Kochkase. As support for the appreciation, consolidation and recognition of this product, this review focuses on the establishment of a scientific knowledge base that could be used for further application. Issues related to chemistry, biochemistry, microbiology, quality attributes, legislation, preparation method and storage were considered, to identify challenges associated with achieving improvements proposals in production and marketing, as well as future opportunities.