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High in the mountains of Alagoa, in Southern Minas Gerais, a rural producer maintains a daily routine between milk, artisanal cheeses, mountain water, family, and the memory of a lifetime dedicated to the countryside
The story of Mr. Jayr, a 78-year-old rural producer, begins high in the Serra do Condado, in Alagoa, Southern Minas Gerais, the place where he was born, grew up, and built a life marked by work, simplicity, and the production of award-winning artisanal cheeses. This information was revealed in the presented account of his journey, which shows the producer’s routine from milking the cows to making the cheeses that have gained recognition in important competitions.
Born into a large family, Mr. Jayr grew up alongside his parents and 13 siblings, at a time when life in the countryside demanded strength, patience, and great resilience. According to him, everything was more difficult: clothes had to be taken long distances to be made, access to the city was complicated, and many resources that seem simple today practically didn’t exist.
Even so, it was in that mountain setting of hard work and family life that he learned the values he carries to this day. For Mr. Jayr, Serra do Condado is not just the place where he lives. It is the territory where his history was formed, where his family sustained itself, and where he found in milk and cheese a way to keep the rural tradition alive.
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From a difficult childhood to daily work high in the mountains
Mr. Jayr’s routine starts early. Even at 78 years old, he remains involved in the farm’s activities, helps with the milk, oversees the cows’ work, and directly participates in the production of artisanal cheeses. On the property, the family works with about 14 cows, with production that can vary between 150 and 200 liters of milk.
Life in the countryside, however, was never just an economic choice. For him, staying on the farm also relates to a sense of belonging. Mr. Jayr says he never wanted to leave the place where he was born. The pure mountain water, the landscape, the tranquility, and the possibility of living from his own work always spoke louder.
One of the strongest symbols of the property is precisely the water. According to the producer, the water used in the house comes piped from a spring located about 800 meters high in the mountains. For him, this water represents health, wealth, and life. It’s no coincidence that Mr. Jayr states he spent decades drinking water from his own land and attributes this to the strength he still demonstrates daily.
Furthermore, the property stands out for its organization, plants, fruit trees, araucarias, animals, and high-altitude landscape. The region is located in an elevated area of the Serra do Condado, a setting that attracts visitors and reinforces Alagoa’s tourism potential.
Artisanal cheeses, medals, and a tradition that spans generations
The main highlight of Mr. Jayr’s story lies in the production of quality artisanal cheeses, made with knowledge accumulated over decades. He learned the craft when he was young and, over time, came to master every stage of the process: the care of the milk, the use of the pingo, the curd, salting, aging, smoking, and the final finish.
Among the products made on the property are fresh, aged, smoked cheeses, 1 kg pieces, smaller half-kilogram cheeses, larger pieces, and special creations. One of the highlights is the so-called Ovo Negro, a cheese created by Mr. Jayr in 2023 that won a gold medal shortly after, in a competition held in Araxá.
The producer also reports achievements with gold and silver medals, in addition to participating in important competitions. In one of these stories, he recounts that a producer who learned from him took his knowledge to another region and, years later, won awards with cheeses inspired by the method learned in Alagoa.
For Mr. Jayr, the secret to cheese lies in natural starter, careful attention to milk fat, the correct consistency of the curd, and patience during curing. He claims to know the process well and values artisanal tradition, but also understands the importance of appearance, packaging, labeling, and perceived quality by the customer.
Rural tourism, family, and love for the countryside keep the story alive
In addition to cheese production, Mr. Jayr’s property has become a tourist attraction. According to him, thousands of tourists have already visited the site, coming from different regions. Many are drawn by the landscape, curiosity about cheese making, and the experience of getting to know an authentic rural routine.
Visitors are welcomed with simplicity, coffee, cheese, and conversation. This direct contact strengthens rural tourism, helps sell products, and brings the urban public closer to country life. On busier days, the property can receive several cars, with people interested in buying cheese, taking photos, and learning about the producer’s story.
Even in the face of difficulties, Mr. Jayr maintains a deep connection with the land. He speaks of a simple childhood, the lack of resources in the past, difficult roads, hard work with donkeys, the construction of the property, and the challenges of producing in a mountainous region. Still, his narrative is not one of complaint, but of gratitude.
At 78 years old, the rural producer remains an example of resilience, tradition, and love for the countryside. His journey shows that life in the countryside requires effort, but also holds stories of identity, family, and belonging. High in the Serra do Condado, Mr. Jayr continues to produce milk, make award-winning artisanal cheeses, and preserve a heritage that spans generations.
