Africa-Press – Cape verde. The cheese certification process from Planalto Norte, in the municipality of Porto Novo, in Santo Antão, which began around three years ago, is in a stagnation phase, cheese producers from that plateau lamented today.
Producer António Lima, who has represented the class in the process, told Inforpress today that as part of the Planalto Norte cheese certification process, the cheese manufacturing unit in Chã de Feijoal has already been completed, but “the process itself” has not progressed in recent times.
“The process is stagnant at this point. We have completed the cheese manufacturing unit, but the process itself has not progressed”, lamented this producer who, despite the delay in completing the process, said he believes that the certification of Planalto Norte cheese will be a reality.
Cheese producers in Planalto Norte aim to reach national and international markets, which will involve, according to António Lima, the certification of this product, which, in his opinion, is among “the best in the world”.
This cheese, classified by the Slow Food Foundation (Italy) as “world heritage of taste” and as “the best in West Africa”, was awarded, in 2017, with the “Slow Cheese Award”, during the world fair of taste, in Italy.
Cheese producers on this plateau believe that certification will end up making this product “more competitive” and will open up the possibility of it being exported to international markets, remembering that this product, made from goat’s milk, has aroused interest from foreign companies, particularly from Switzerland.
The certification process has been taking place for some time at the Institute for Quality and Intellectual Property Management (IGQPI).
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