Last Saturday night, April 13th, Henry Herbert, from Paraná, was chosen as the Best Cheese Maker in Brazil during the 2024 Brazil Cheese World Cup, which is being held at the B32 Theater between April 11 and 14, on Avenida Faria Lima in São Paulo. 

For the competition, Henrique presented a soft cheese with an intense flavor that he called “dusk of the West”. “It's a semi-cooked pressed dough, slightly elastic in texture, but with a firm, closed mass. The flavors are acidic, fresh, lactic, creamy, mature meat, complex, with a distinctive look," explains Henrique, who is also Master Cheesemaker at Queijaria Flor da Terra, as well as supervisor and technical head of the Biopark. 

Henrique is a Food Engineer and holds a Master's degree in Bioscience from UTFPR. During the World Cheese Competition, he was helped by Kennidy de Bortoli, also a cheese maker at Biopark.

In second place in the Best Cheesemaker Contest was Sandra Piovesan, from Sítio Esperança, from Rio Grande do Sul. Tayllanny Tatá's Cabin, from São Geraldo do Araguaia-Pará made the top 3.