New challenge for the candidates for Best Cheesemaker in Brazil

The Best Cheese Maker in Brazil competition has three challenges, divided into four stages. The first was the challenge of making a raw milk cheese, in Nova Erechim-SC, on January 20th. The second competition also started in the South: each team received two raw milk cheeses from the Pardinho artisan cheese factory to transform through the art of ripening. The third challenge will take place in the comfort of each candidate's cheese factory (see who they are) and will end on April 13, when the final work will be exhibited - the last stage will be in front of the public.

“In this new stage, each participant will have to submit three different proposals, all made from the same type of pasta,” explains Antonio Fernandes, one of the competition's chairmen. “The three cheeses must be presented on April 13 on a single 33×23 cm board. They must reflect the vibrant colors of Brazil, and the use of synthetic dyes is strictly forbidden. At least one fruit or vegetable must be used in the composition of the cheeses. The cheeses must have a rind, which can be natural, bloomed, morganized, washed, among other possibilities, and must also be developed exclusively for this competition - it is not allowed to present products that have already been made previously.”.

The cheese has to be delicious!

The French president of the competition, Arnaud Sperat Czar, points out: “In this phase, the cheesemaker's ability to produce a cheese according to specific standards, within the cozy environment of the cheese factory, will be evaluated. Each participant will be able to make as many cheeses as they wish to reach the final goal - these cheeses will not be identified with the SerTãoBras casein plaque, but they will all be tasted at the final of the competition in São Paulo.”.

The fundamental premise is that the cheese must have sensory characteristics that are pleasing to consumers' taste buds - in other words, it has to be delicious! This year, therefore, the organizing committee has opted to make cheeses for special occasions, emphasizing a festive character that evokes a real festival of flavours.

We wish all the participants an excellent job, full of inspiration, patience and the application of the knowledge that each of you already has. Good luck!