ABSTRACT
Abstract The artisanal Coalho cheese is a traditional food product of the Brazilian Northeastern Region, whose simple mode of production on farms has been going through many generations, since its introduction in Brazil as a legacy of Portuguese colonization. Its name derived from the Portuguese word for rennet, and are related to the use of strips or extracts of the stomach of, mainly, young goats or calves for milk coagulation in the cheese-making process.
