Typification of Artisan Cheese Production Made With Goat Milk in Northern Mexico

The objective was to typify the production of artisanal cheeses made with milk from local goats (Capra hircus Linnaeus, 1758) in the Comarca Lagunera, Mexico. From a census carried out, 16 artisanal cheese dairies were identified at the commercial level, all of which were considered in this research. A survey consisting of 108 questions was conducted, covering general information about farmers, animal health management, cheese making, production, and marketing issues. For the quantitative variables, basic statistics were obtained (mean, coefficient of variation, and standard error), while qualitative variables were analyzed using descriptive statistics. A principal component analysis with 31 variables and a Kaiser-Meyer-Olkin (KMO) value of 0.5, followed by cluster analysis, was performed and was significant according to the Kaiser criterion (p < 0.0001). Artisanal cheese production is primarily managed by men (87.5%), with an average age of 51 years, 19 years of experience in cheesemaking, 50 % having completed university studies, and 81.2 % not belonging to any association. Cheesemakers use only goat’s milk (37.5 %) or a combination of goat’s and cow’s milk (43.7 %) to make cheese. The most commonly produced cheese is panela-type cheese (87.5 %). Family tradition (37.5 %) and the need to use surplus milk (31.2 %) are the main reasons for starting cheese production. Most producers (93.7 %) consider the price of their product accessible but not fair (62.5 %), and 75 % depend solely on cheese production as a source of income. Three main components were identified, accounting for 50.1 % of the total variability, and three well-defined groups or clusters were formed. The results of this research are important because no information on this subject has been reported for the La Laguna region, considering that it is the most important goat-milk-producing basin in the country. Therefore, it is essential to identify strategies and policies to improve and support small-scale artisanal cheese producers.