Abstract

FLORES LOPEZ, María de Lourdes; SOLIS LOPEZ, Mayra Karina; CHOMBO MORALES, María Patricia  and  SUAREZ JACOBO, Ángela. The Challenges of Artisanal Cheese Production and Use of Whey in Zapotlanejo, Jalisco, Mexico. Revista Col. San Luis [online]. 2024, vol.14, n.25, e1594.  Epub Oct 21, 2025. ISSN 2007-8846.  https://doi.org/10.21696/rcsl142520241594.

Artisanal cheese production is an activity that currently prevails due to the recognition, preference and consumption it enjoys. It is the economic and social engine of different rural regions of Mexico. This article presents the challenges faced by artisanal cheese producers to make efficient use of whey in the community of Santa Fe, Zapotlanejo, Jalisco (Mexico). It is based on the anthropological perspective through ethnography: participant observation and semi-structured interviews, to recover the voice of the social actors about the challenges they face in the artisanal cheese production system. We conclude the importance of social and collective organization to face milk shortages, improve cheese making processes, as well as incorporate elements to promote and improve the packaging, marketing and distribution of cheese. The use of whey was relegated to second place, and organization is vital to achieve adequate management of this by-product.

Keywords : artisanal cheese production; use of whey; social organization; participatory research; environmental problems.

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