3rd Best Cheese Maker in Brazil Competition

The competition was divided into three elimination phases. In the first phase, the candidates made a cheese from 50 liters of raw milk and submitted a documentary and sensory evaluation of their creation. The second phase involved the maturation of cheese from the same mold.
In the third stage, they produced a challenge cheese in their cheese factories, inspired by the Milky Way:
In the final stage, the finalists were subjected to a theoretical test.

International jury panel

One of the major distinguishing features of this edition was... jury panel of eminently international character, comprised of experts from France, Italy, the United Kingdom, Poland, and Brazil, guaranteeing a high level of technical expertise and global recognition for the final result.

The competition was sponsored by the French magazine. Profession Fromager. The presidency was shared by Arnaud Sperat Czar, president of the Fondation pour la Biodiversité Fromagère, Maître Honoris Caseus of the Guilde Internationale des Fromagers and author of several books on cheese; and Antônio Fernandes, professor and researcher at the Federal University of Viçosa (UFV), specialist in cheeses and other dairy products, coordinator of the Inovaleite group and director of the technical-scientific body of SerTãoBras.

As General Commissioner of the competition: José Manoel Martins, professor and researcher at IF Sudeste MG - Campus Rio Pomba, former director-general of the institution and member of the technical-scientific body of SerTãoBras.