Abstract This work aimed to characterize the production system of artisan cheese makers in Currais Novos, in the state of Rio Grande do Norte (RN), thereby assessing the existence of a production standard and helping to create a region with a recognized geographical indication. Eleven artisanal cheese makers were visited, and a structured interview was conducted. The results showed that all the cheese makers work with raw milk; they all have a health record, and 64% need to be aware of the specific legislation. They are considered family cheese makers, as the owner or spouse comprises 82% of the production. They have been in business for less than 11 years (54%), and all of them use industrial rennet and add boiling water and salt to make the Coalho cheese. All the establishments use a wood-fired oven to cook the butter cheese in stainless steel pots (75%), and stir it with wooden spatulas (50%). With the right policies and investment, there is room for improvement in the cheese-making system, possible growth, and recognition of the activity as traditional and peculiar. Novos RN, RN , (RN) indication visited conducted milk record 64 legislation 82 1 54%, 54 54% (54%) woodfired wood fired 75%, 75 75% (75%) 50%. 50 50% . (50%) investment cheesemaking making growth peculiar (RN 6 8 5 (54% 7 (75% (50% (54 (75 (50 (5 (7 (