Registration is now open for the third edition of Best Fondue in Brazil Contest, an achievement of SerTãoBras and Club Brasil of the Guilde Internationale des Fromagers, in partnership with the renowned Tartegnin Fondue World Cup, in Switzerland, and the São Paulo Beer Academy.

The competition, chaired by Débora Pereira, advisor to SerTãoBras, and Gilberto Tarantino, president of the Brazilian Association of Craft Beer, aims to promote cheese fondue as a traditional recipe and to elect the best. Brazilian Fondue Champion. 

The event takes place on the day April 15, 2026, starting from 6pm, in Beer Academy (R. Mourato Coelho, 560 – Pinheiros, São Paulo), on an evening reserved for a select group of jurors, journalists and guests. 

Limited registration available.

Registration is open from March 25 to April 10, 2026 and must be done exclusively by   official form

>>Regulations

They will be accepted up to 8 participants. The registration confirmation will be sent on the day. April 11, and the selected candidates will have to pay the fee of R$ 350, Please follow the instructions sent by email. There will be no refunds in case of cancellation.

To ensure equality among competitors, all questions about the contest will be answered, with a copy provided to all participants.

Rules and challenge

At the time of judging, each competitor must prepare 1 kg of live fondue, in front of the judges. The organization will provide a work table and stove; all other ingredients, materials, and equipment must be brought by the participant.

The recipe should contain at least 50% Gruyère DOP, The cheese must be aged for at least one year and provided by the judging committee. Other cheeses are at the competitor's discretion, but all must be... grated manually The use of electric graters is prohibited.

Permitted ingredients include wine, beer, cider, lemon juice, kirsch, garlic, potato or corn starch, flour, baking soda, pepper, and mustard. Additives such as citric acid (E 330), sodium citrate (E 331), potassium phosphate (E 340), and polyphosphate (E 452) are expressly prohibited. Other ingredients may be exceptionally authorized by the organization at the time of registration.

On the day of the competition, contestants must present a printed copy of the recipe on the table, with all ingredients specified and step-by-step instructions for its execution.

Evaluation and award criteria

The fondues will be evaluated by a jury of experts according to four criteria:

1. Visual

2. Taste and aroma

3. Consistency and texture (which should be homogeneous)

4. Global impression

The grand winner will be announced during the closing ceremony of the 4th World Cheese Championship of Brazil, on the day April 18, 2026, in the auditorium of B32 Theater.

O 1st place will receive a trophy and the opportunity to to represent Brazil at the Mondial de Fondue di Tartegnin in Switzerland in 2027, with a direct spot in the final — without needing to go through the qualifying rounds. Travel expenses are the responsibility of the winner.

O 2nd and 3rd places They will receive diplomas mentioning their placement. There will also be a special category For the best recipe that uses beer in its composition, with a certificate and a surprise prize.