Who will be the next Queijista of Brazil 2024?

Unlike other competitions in the dairy sector, the competition to determine who will be the Best Cheesemaker in Brazil in 2024 is based on passion for the craft. It is a separate attraction in the program of the 3rd edition of the Brazilian Cheese World Cup, which takes place between April 11 and 14 at the B32 Theater, Avenida Faria Lima, in São Paulo.  

Aimed at cheese merchants, chefs and professionals in the artisanal or industrial cheese chain, the tastings will test - in addition to enthusiasm - professional know-how, knowledge of cheese-making technologies, the presentation of cheeses at the table, the ability to choose and highlight products, sales skills, argumentation and defense of cheeses and dairy products. 

Winner of the first edition of the competition in 2022, cheesemaker Marina Cavechia, from Teta Cheese Bar (Brasília-DF), broke new ground by masterfully tackling tests that had never been held in Brazil before. She says it was great to realize how important the craft is, as this competition exists to value and highlight the professionals who work with cheese without being on the production line. “It's a way of strengthening this very important link in the chain. It recognizes people who really value the cheese, the producer, the way it is made and present it to the consumer,” she says. 

The competition is sponsored by Concours de Meilleur Fromager du Monde of the Mondial du Fromage de Tours in France and the winner is guaranteed a place at the next edition in France in 2024. The prize, in addition to visibility, is a ticket from São Paulo to Paris to take part in the French event next year. 

The chairman of the Best Cheesemaker in Brazil competition is Dominique Bouchait, Meilleur Ouvrier de France-MOF; Flávia Rogoski, a cheese maker in Curitiba and one of the directors of SerTãoBras, is the general commissioner. Entries can be made on the World Cheese Cup Brazil website until February 15. Candidates must have at least two years' experience and will be pre-selected on the basis of the application dossiers described in the regulations. 

During the tests, which will take place on April 11 and 13, the judges will evaluate the oral presentation, culinary preparation with cheese, general knowledge, preparation of a cheese board harmonized with drinks and food and preparation of a work of cheese art with the theme “Fantastic Wedding”. Flávia Rogoski explains that the competition will measure techniques, but the idea is mainly to analyze the work carried out by the candidate in their job, their passion in dealing with cheese: “Some people are a little apprehensive, afraid of these evaluations, but it will be fun, it's certainly worth taking part.”. 

Flávia highlights what has changed in the regulations for the 2022 competition compared to the 2024 competition: there will no longer be a cheese sculpture competition. “This was a suggestion from Dominique Bouchait, who believes that making sculptures is not part of a cheesemaker's daily life.” Other changes: the presentation of the favorite cheese will be made on stage, to the general public (not just the judges) and there will be a General Cheese Culture test in English or French in which the candidates will answer a questionnaire with 20 multiple choice questions on general cheese culture and on Protected Designation of Origin and Geographical Indication cheeses.

“This cheese culture test in another language is justified because the winner's prize is a ticket to compete in the world's best cheesemaker contest in France. Therefore, our best cheesemaker needs to prepare for the tests he will face representing Brazil abroad,” said Débora Pereira, general director of the World Cheese Championship.

After winning the Brazilian competition in 2022 and also taking part in the best cheesemaker competition in the Mondial du Fromage de Tours, Marina Cavechia points out that the exchange of experiences and the professional baggage acquired made it all worthwhile: “The time before the test is tense, you think you won't be able to cope. But during the race is really nice, when you realize that you can. And afterwards is wonderful, because the repercussions are very nice.”.