Cheese and Terroir Food Fair

The Fair will also feature musical concerts for the whole public.

Visitors' guide to the show with all the fairgoers. (PDF)

Almeida Guimarães

Itanhandu | MG - stand n°M 14

The surnames “Almeida” and “Guimarães” came from two families, now one, thanks to the love that united Luiz Guimarães and Adriana Almeida. Since 2014, the cheeses have been made at Sítio Recanto Santa Maria, using the recipe of their ancestors. The high-quality milk sublimates the terroir of the Serra da Mantiqueira. The altitude of 1,200 meters, simplicity and naturalness, as the cheeses have no chemical additives, all contribute to the flavors. Range of cheeses: traditional fresh, traditional ripened, olive oil, pepper, macchiato and goat, cachaceiro, capa preta, aureo, natural smoked or with mint, rosemary, rosso, etc.

Instagram: @queijosalmeidaguimaraes

Almeida Prado, Dairy

Bocaina | SP - stand n°M 3

The story of Búfala Almeida Prado began in the 1980s, when Maria Cecília Almeida Prado was looking for a healthier alternative to feed her four children. On a trip to India, she saw buffalo milk and decided to raise some. Today, the farm looks after a herd of 400 buffaloes, which produce 13,000 liters a month and are transformed into mozzarellas, burratas and ricotta. It is present in more than 700 restaurants in São Paulo, including Manioca (owned by chef Helena Rizzo), Dalva e Dito (owned by chef Alex Atala) and Emporio Fasano, where it is made in front of customers.

Contact: (14) 9 8138-0080

Instagram: @bufala_almeida_prado

Café Flô

Heliodora | MG - stand n° P8

Specialty coffee has been grown since 1940 at Fazenda Campo Alegre, in the Mantiqueira de Minas, at an average altitude of 1,200m. The beans are selected and processed naturally by Celso, an agronomist, and his team. His father started growing coffee in 1940 and he grew up in the business from an early age. At university he improved his knowledge of the area, from cultivation to harvesting. The coffee is picked by hand at the ideal point of ripeness. Roasting is done with care, preserving and developing the best of the beans.

Contact: (35) 99903-9104

Instagram:@celso.vieirajr

Angelim Specialty Coffees

Socorro | SP - stand n° M 1

With a passion for extraordinary coffees and the search for the best beans in Brazil, Angelim was born in close partnership with dedicated producers. We carefully select specialty coffees, providing a unique experience for true coffee lovers. 

The name is a tribute to his great-grandfather, who left Italy during the First World War and started working in the coffee plantations in Socorro, SP. We value every step of the process, from cultivation to packaging, ensuring that a cup of our coffee makes your day extraordinary.

Instagram: @angelimcafes

Farm Atalaia

Amparo | SP - stand n°M 11

A historic 19th century coffee farm 130 km from São Paulo has reinvented itself as a cheese factory with the art and vocation of Rosana (pictured) and Paulo Rezende. The cheese factory is currently run by Meiri Cardoso. Everyone works for the best in milk processing, valuing the history of the environment and promoting innovation by maturing authorial creations in tulhas, mud houses where coffee beans were stored. 

Contact: (19) 99750-8129 

Website: fazendaatalaiaamparo.com.br 

Instagram: @fazendaatalaia

The Cheese Trail

São Paulo - standS M 17, M 18 AND M 20

In order to raise the profile of São Paulo's cheese production and show São Paulo residents - and the world - that good artisan cheese doesn't have to come from abroad, a group of producers formed the Caminho do Queijo Artesanal Paulista in September 2017. Today there are 17 producers who make cow, goat, sheep and buffalo cheeses, in fresh varieties, cured (in maturing chambers or underground caves), seasoned and made from raw or pasteurized milk, as well as butters and dairy products. 

Website: www.caminhodoqueijopaulista.com

Instagram: @caminhodoqueijopaulista

Capril Rancho das Vertentes

Barbacena | MG - stand n° P 7

With ten years of tradition in artisan goat cheese production and many international awards, the farm run by Sandra Canton and Edson Cardoso in Campo das Vertentes has 15 products in its portfolio. Their herd has around 150 goats and 5 breeding animals, producing and processing approximately 110 liters a day. Their latest victory was the SISBI, to sell all over Brazil.

Contact: (21) 9 7222 5613

Website: www.ranchodasvertentes.com.br

Instagram: @caprilranchodasvertentes

House of the Sheep

Bento Gonçalves | RS- stand n° P 3

In Serra Gaúcha, on the Caminhos de Pedra tourist route in Bento Gonçalves, the cheese factory processes approximately 250,000 liters of milk a year. The production is transformed into yogurts, sweets, cheeses and cosmetics. The mansion that houses the dairy is a trip back in time, built by Italian immigrants in 1917, at the entrance to the Parque da Ovelha, and retains its original features. The park is a recreational site with attractions based on the routine of a dairy sheep farm

Contact: (54) 9 3455-6320

Website: www.casadaovelha.com.br

Instagram: @casadaovelha_oficial

Carnielli

Venda Nova do Imigrante | ES - stand n° P13

In the mountains of Espírito Santo, Pedro Carnielli and Érica Milani (pictured) have a farm like a little piece of Italy. The birthplace of agrotourism in Brazil, it was the first farm to be opened to visitors in the state. Producers Pedro, Antônio, Lorenzo and Leandro Carnielli dedicate their lives to creating a unique experience: the production of cheeses, specialty coffees, socol, dulce de leche, cookies and much more. In addition to producing more than 8 types of cheese, among them we can highlight the resteia, made from whole cow's milk, with a creamy paste and delicate flavor, the result of a 45-day maturation, in which its creaminess and flavor flourish. Contact: 28 99945-6806

Website: www.carnielli.com.br

Instagram: @fazendacarnielli

Coqueiro, Farm

Prados | MG - stand n°P 2

In the Campo das Vertentes region since 1726, Fazenda do Coqueiro has 300 years of history. Its mansion, one of the first in the city, was the scene of meetings of the Inconfidência Mineira. Now restored, it is a symbol of a tradition that is being renewed.

In 2022, Vitor Moura Junior, a veterinarian, decided to take the farm in a new direction by reactivating his cheese factory, an old family tradition that soon became a benchmark in the region. From the outset, the aim was to produce a diversified range of proprietary cheeses, using milk from pasture-raised cows and selected lineage goats. The range of eight cheeses, each with its own unique identity and flavor, has names that pay homage to notable figures in the family's history and to traditional places in the city and surrounding area, such as the award-winning orozimbo and bichinho and sô neném, cheeses with a pressed paste and a smooth rind.

Instagram @fazenda.coqueiro.prados

Contact: (32) 99912-6368.

Delfinópolis, municipality

Delfinópolis| MG - stand n° M02

In the southwest of Minas Gerais, the municipality of Delfinópolis stands out for its many tourist attractions, especially ecotourism, gastronomy and its typically Minas Gerais culture. With hundreds of waterfalls and surrounded by the hills and mountains of the Serra da Canastra, cheese production stands out, with a unique terroir and a lot of love involved in production. With this in mind, the Municipal Tourism Office is taking part in the Brazilian Cheese World Cup to promote local tourism and showcase the municipality's full potential.

Contacts: (35) 3525-1662 / (35) 99972- 0707/ (35) 99888-9477

E-mail: turismo@delfinopolis.mg.gov.br

Deli chat

Belo Horizonte | Minas Gerais - stand n° P15

Jams, sauces and preserves: jars full of color, health and flavor that invite you on a sensory journey. Without the use of artificial dyes, but with natural colors, it contributes to healthier, more sustainable habits with a (good) dash of good humor. Including jams, chutneys, preserves and tea blends created by food designer Regina Sugayama, the Deli Chat brand products are currently sold in stores in 20 Brazilian states, mainly in cheese stores and delicatessens.

Ercoara, sheep and wine

Brasília | Distrito Federa - stand n°P6

With 20 years of tradition in beef sheep farming and more recently in dairy sheep farming, Fazenda Ercoara has taken on the challenge of producing grapes for fine wines in the Brazilian cerrado. The farm works to promote Brazilian wine, with an emphasis on winter wines, and to encourage the culture of consuming wine as food. Through experiential tourism, without losing tradition, Ercoara organizes enogastronomy events that allow consumers to take a different look at life in the countryside and closely follow the entire process that takes the product from the field to the table.

Contact: (61) 9 8153 8858

Instagram: @ercoara

Fortaleza, Farm

Prados | MG - stand n°P 2

In the Campo das Vertentes region, the farm has existed since 1945, with a long history of producing milk for dairies. The cheese-making activity began in November 2021, in the hands of Marcondes and Eliane Moura. They make artisanal minas cheese and derivativesThe farm produces 2,500 kg per month and the project for the future is for this figure to rise to 6,000 kg. Currently 65 % of production goes to large retailers throughout Brazil and 35 % goes to a partnership with Vigor. 

(16) 9 9155 – 9011

(32) 9 9905 – 4144

Instagram: @fazfor7

Generous, Farm

Andrelândia | MG stand n°M 14

Fazenda Generosa has a range of 30 products, including Lendário da Generosa, an original cheese that in 2023 had the honor of being served at the coronation of King Charles III, the only Brazilian cheese to take part in the ceremony.

Cheeses such as Lendário, Enigma, Padrão Zé Luíz and Quincas Terroir da Generosa are part of an exclusive range from this genuinely Minas Gerais dairy. Today, the brand has products ranging from dulce de leche and butter to more traditional cheeses. All of Fazenda Generosa's products are handmade and pure.

Contact: 11 97772-5335

La Porta, Cheese Factory

Belmiro Braga | MG - stand n°P 11

In Gabriela and Marcio's family since 1986, Fazenda Santa Helena has always produced milk. The switch to cheese happened in 2021, after processes to improve the milk and studies aimed at cheese, through training from the partnership between Mons and SerTãoBras. The new cheese factory opened in November 2023, with an underground maturing room. The range includes belmiro blu, a blue cheese, and other varieties of cooked and pressed pasta, smooth and natural rind, all made from raw and pasteurized cow's milk. 

Instagram: @queijarialaporta

Contact:32 9 8445-7274

Mbee Mel

Atibaia | SP M 16

Mbee Mel de Terroir's mission is to give new meaning to the use of honey in the Brazilian market, to expand the opportunities for honey consumption in everyday life and in haute cuisine. 

Eugênio and Márcia Basile, founders of the brand at Fazenda Itaicá, specialize in Brazilian stingless bees, which are of enormous importance to our biomes. They work with 15 native honeys and apis honeys.

Contact: (11) 97230-1642
Website: lojambee.com.br - Instagram: @mbeemel

Handmade Pardinho

Pardinho | SP stand n°P 10

In the west of São Paulo, Pardinho Artesanal is a dairy producing excellent Brazilian cheeses. From the production of its own milk, with exemplary management of its Gir and Girsey cows, to animal welfare. The production of artisan cheeses is seen from a new perspective, based on the richness and complexity of manual production. Pardinho has won important national and international recognition for its unique, natural and sustainable project. Tel: (11) 99508- 9622 

Website: pardinhoartesanal.com.br 

Instagram: @ pardinhoartesanal

Pedacin da Serra, Cheese factory

Medeiros | MG - stand n° P 7

In the Serra da Canastra, in Minas Gerais, Francielle Cristina Leite, in 2019, decided to change the direction and branch of her life by continuing the family tradition of producing Canastra cheese, which included building the cheese factory within the established rules. With more than five generations of tradition, the farm produces the legitimate Canastra cheese, using milk from the farm's own cows, which have an average of 35 lactating cows. The cattle are fed on free grazing. The farm is legalized with the arte seal and is also a member of APROCAN - the Association of Canastra Cheese Producers. 

Contact: (37) 9 9945-3073 - Website: queijodacanastra.com.br Instagram:@pedacindaserra

Pé do Morro, Cheese factory

Cabreúva | SP - stand n° P12

Pé do Morro is a farm high up in the Serra do Japi where Érico Kolya produces cheeses, wines and olive oils.

The cheese factory makes six types of cheese and butter. The newly opened kitchen also produces dulce de leche, jam, ice cream, cheese bread, brioches, breads, cakes and antipasti that meet the demand of the visitors he receives at weekends for the sale that takes place on the farm where he lives and runs the production. Contact: (11) 9 9451-7290

Website: www.pedomorro-japi.coM

Instagram:@pedomorro_japi 

Polenghi, Dairy

Angatuba | SP - stand n° M 9 E M 10  

Polenghi's history begins in 1947, when the family's Italian ancestors took the first steps towards the brand. Since 1977, Polenghi has belonged to the French group Savencia, the second largest cheese producer in France. Today, the company has more than 100 products in its portfolio and is present from Brazilian breakfasts to special moments, whether at home or in restaurants.
Website: www.polenghi.com.br Instagram: @polenghi

PIUMHI, municipality
PPP| MG - stand n° M 23

Piumhi is privileged to be located between Lake Furnas and the Canastra, a unique terroir. It is one of the seven towns that make up the Canastra artisanal cheese region. We have the only and first ORGANIC Canastra artisan cheese. There are several farms with open gates with the best rural tourism to experience how cheese is made and tasted. A place of scenic beauty, unique nature and the best gastronomy, with the best tourist infrastructure and quality hotels and inns.

Pomerode, Dairy

Pomerode | SC - stand n° M 1

Founded in 2002, the company passed into the hands of brothers Juliano and Bruno Mendes in 2013. The Mendes family founded the Eisenbahn brewery in Blumenau, but dreamed of producing authentic, traditional cheeses. 

The Vermont brand was born in 2017, with white mold cheeses, semi-hard cheeses, melted cheeses, fondues, natural 100% jams and specialty honeys. They also make processed cheeses, melted at a high temperature, a tradition of more than 70 years in the region. Contact: (47) 9631-1055 

www.pomerodealimentos.com.br

Instagram: @pomerodealimentos

Quatá

São Paulo | SP - stand n°M 22

With more than 30 years on the market, Quatá has a wide range of products in various segments and categories, from milk, creams, butters, chocolate to specialty cheeses, especially the “types”: gorgonzola, brie, kingdom, gruyère, provolone, gouda, parmesan and others.

www.quataalimentos.com.br

Instagram:@quataalimentos

Santa Clara Dourados, Cheese factory

Coromandel | MG - stand n°M 5

Made from the raw milk of cows cared for with great care, salt, rennet and natural ferments, Santa Clara Dourados cheese is matured in controlled environments to give it more complex flavors. It has sustainability as its banner and contributes to the preservation of jobs in rural areas, seeking the well-being of the team, and valuing the cheese-making tradition of the Cerrado Mineiro region in careful work with a touch of innovation.

Contact: (31) 999677034 

Instagram:@santaclara.dourados

Santa Monica, farm

Madre de Deus de Minas | MG - stand n° P 1

Renato Queiroz and Viviane Campos started their milk and cheese project at Fazenda Santa Mônica in January 2016, in Campos das Vertentes, but the tradition goes back to 1920, when the Danes saw the region's potential for producing fine cheeses of the European school. Their milk has won several awards as the best in the region. The couple created the “Adopt a Cheese” program, which opens the doors of the cheese factory to those looking for a complete experience of the entire production process.

Instagram: @fazendasantamonica

Santa Vitória, Farm

Queluz | SP - stand n° M 4

Founded in 2022 in the Paraíba Valley, the farm strives for the highest quality, with actions for animal welfare and milking in a closed system, at the foot of the Serra da Mantiqueira.

 The portfolio includes 10 different cheeses, all made from pasteurized cow's milk, as well as natural yogurt and creamy ricotta. 

Recognized with medals at the World Cheese Championship in Brazil, the Queijo Brasil Award and the Mondial du Fromage, it was the first cheese factory in the state to be awarded the Sisp Artesanal seal. 

It is part of the São Paulo Cheese Trail and receives guided tasting tours.

Contact: (12) 99711-9187 

Instagram: @queijariasantavitoria

São Roque de Minas, municipality

São Roque de Minas | MG - stand n° M19

In the center-west of Minas Gerais, in the heart of the Serra da Canastra, the town preserves its centuries-old rural traditions, maintaining the artisanal production of this iconic cheese. Local producers open up their farms to welcome visitors, sharing the manufacturing process and their passion for this delicacy. (PHOTO: Aprocan)

Saudade, Farm

Ibertioga | MG - stand n°P 1

In the Campo das Vertentes region, the couple Tereza and Mateus make artisanal Minas cheese from raw milk, in much the same way as her grandfather did 100 years ago. The cheese factory complies with the requirements of the Animal Products Inspection Service (SISBI), so they can sell all over Brazil. As well as the traditional QMA, they sell a smaller version, called lasquinha, and occasionally sell unusual recipes, such as cheese cured in coffee or in cachaça with honey. The couple also sell dulce de leche in balls and are starting beekeeping activities. 

Instagram: @fazendasaudade.queijaria 

Contact: (32) 99820-6537.

Serra do Bálsamo, Farm

Guapó | Goiás stand n° M 30

With a tradition of several generations in dairy farming, it was passion that led owner João Vicente to become a master cheesemaker, looking around the world for ideas on how to produce the best cheese. The artisanal production is made with raw milk from Jersey and Swiss Pardo cattle. The cheeses are matured in the 5-meter-deep cave, with temperature control at 17 °C and humidity from 80% to 90%.

Contact: (62) 99600-4044

Website: queijariaserradobalsamo.com.br 

Instagram: @queijariaserradobalsamo

Be Light, Apiary

São João del Rei | MG stand n° P 8

A wide range of honeys from different flowers: orange blossom, coffee blossom, wild flowers, eucalyptus blossom and copaiba blossom. They also make compound honey, green propolis extract, bee pollen and a line of gourmet honeys in different flavors. All the products are handmade, made by healthy bees, straight from the apiary, all prepared with a lot of love, care and dedication, bringing more health and well-being to our customers. Handmade, family beekeeping.

Contact: (32) 984661211 

Instagram : @apiariosejaluz

Serra do Condado

Alagoa | MG - stand n°M 5

Jair Martins de Barros, 77, is known and recognized in Alagoa as the oldest active cheese maker, having worked in the trade for 65 years. 

He lives at an altitude of 1400m with his wife and children, all of whom are involved in the production and sales process. The altitude of the mountains influences the humidity of the cheese and its taste. Most of the cheeses are sold in the family store to tourists. The cheese factory gained more fame after taking part in a television program. The black egg, a signature cheese, is the flagship, made using European techniques.

Contact: (35) 99717-6715

Instagram: @serradocondado

Clear Land

Cássia dos Coqueiros | SP stand n° P 4

Inspired by the Poggio Di Camporbiano organic farm in Italy, with the same spirit of respect for nature, Terra was founded in Brazil in 2014. The main activity is raising Jersey cattle to make cheese with Italian recipes. It has Animal Welfare Certification and all the cheeses and other products are organic and handmade. Tel 16 99723-8883 www.terralimpida.com
Instagram:@terralimpida

Terra Roxa

Morrinhos | GO - stand n° M 1

In Brazil's Central Plateau, between two of the largest dairy basins in the state of Goiás, which stand out for their quality and high productivity, the historic farm in the Cerrado produces milk and cheeses of its own, with fermentations from wild flora and raw milk, reflecting the personality of the territory.

 Contact: (62) 9 8544-4422

Instagram: @queijariaterraroxa

Terroir of Vigia

Santana do Livramento | RS - stand n°P 9

In Campanha Gaúcha, in Cerro da Vigia, on the border with Uruguay, Graciela Bittencourt and her family have been valuing the local terroir and culture through artisanal, original and sustainable products since 2017. The names of the sheep's milk cheeses are a tribute to the region: santana, doble Chapa, da vigia and do pampa, among others. To complete the range, there is a line of natural wines and a herd of Moura pigs, to highlight the local breeds. The sheep flock is mixed, with Lacaune sheep (a French dairy breed), Crioula, Ideal and cross-breeds. Instagram: @terroirdavigia

GOOD TRUCK, farm

Chiador | MG - stand n° P 14

Their story with cheese began in 2017, when they made minas frescal cheese and sold it door-to-door in the city. They were three young people who had recently graduated with “nothing to do with cheese”, but theater, engineering and administration made them come to the countryside, embark on the world of cheese and value the family's milk production.

 Before “Troço Bom” they lived in the city and made a living from it, but with the move to the countryside and the pandemic, the family moved and decided to stay. 

Milk production, which used to go to the cooperative, is now gaining more strength and value, being processed inside the farmhouse into dulce de leche, matured cheeses and yogurts.

 They produce by hand, with milk from Girolando cows, raised on pasture. Instagram: @trocobommercearia

Contact: (24) 9 9263-0717

VALENÇA CHEESE AND COFFEE VALLEY

VALENÇA | RJ - stand n°M 07

The city of Valença in Rio de Janeiro will be represented by 10 cheesemakers at the World Cup, who have made a name for themselves on the national and international artisan cheese scene: 

Queijaria Du Valle - @duvalequeijos; Capril do Lago - @caprildolago; Ateliê do Queijo - @atelieduleite; Latte Buono - @lattebuono; Queijaria Pontelino - @bufalopontelino; Vale do Vento - @bufalopontelino; Laticínio Santa Isabel - @laticinios.santa.isabel; Laticínio Marquês - @marquesdevalenca.laticinio and Fazenda Conceição Tel.: (24) 99966-6956

 

The fair takes place outside the B32 Theater, the stage for the World Cup, with free access to the public and a free program for everyone, with musical shows and other attractions. 

Take a look at some of the stands confirmed for our fair, which promises to make the World Cup even brighter: