Concurso de Queijos e Produtos Lácteos

[fusion_builder_container type=”flex” hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” border_style=”solid”][fusion_builder_row][fusion_builder_column type=”1_1″ type=”1_1″ background_position=”left top” border_style=”solid” border_position=”all” spacing=”yes” background_repeat=”no-repeat” margin_top=”0px” margin_bottom=”0px” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”no” hover_type=”none” min_height=”” link=””][fusion_text]The cheese and dairy products contest takes place on the 16th of September in the theater’s entrance hall, where 1200 cheeses will be judged.

Rules (PDF).


The presidente of the Cheese and Dairy Products Contest ist Claude Maret, who is president of Féderation des Fromagers de France, partner of Mundial do Queijo do Brasil. The general organiser is Vanessa Alcolea, technical consultant of Cheese Pardinho Artesanal, SP and member of SerTãoBras.

The contest is divided in two parts. The first part is in the Entrance Hall of the Theatre B32, a 300m² area, surrounded by glass windows with a very good view to the outside, where the supergold, gold, silver and bronze medals will be awarded. In the second part, in the theater’s auditorium, a selected group of supreme judges will evaluate the cheeses “supergold” in order to choose the best cheese in the contest.

The judges, Brazilians and foreigners, are either known experts by their performance in the cheese world or professionals with a degree in the sensory evaluation and judges’ know-how courses offered by SerTãoBras since 2019 in association with the french school Mons Formation. We expect 175 judges.

In 2019, the judges evaluated 955 cheeses in the first Mundial. This time we intend to break this record and the provided area may receive 1200 different cheeses. Throughout 2022 other training courses will be offered in order to empower the judge’s brigade. The cheeses will be anonymously evaluated according to their inner and outer appearance, texture, savour and taste. The contest rules have been approved by Guilde Internationale des Fromagers and Féderation des Fromagers de France.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

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