> There's a traditional soft cheese that is a staple where I'm from in Brazil that is made like queso fresco, but we mix in clarified butter at the end of the c

> There's a traditional soft cheese that is a staple where I'm from in Brazil that is made like queso fresco, but we mix in clarified butter at the end of the cook (it's called butter cheese/queijo de manteiga) that is at risk of disappearing because it's getting harder and harder to produce it locally due to the lack of milk producers and other infrastructure as most milk production has moved elsewhere. are there no vertically integrated cheese production there ? If there is demand for milk why cow farmers are moving away?