{"id":8749,"date":"2026-01-11T11:16:21","date_gmt":"2026-01-11T14:16:21","guid":{"rendered":"https:\/\/mundialdoqueijodobrasil.com\/?page_id=8749"},"modified":"2026-04-09T20:50:34","modified_gmt":"2026-04-09T23:50:34","slug":"programa-via-lactea","status":"publish","type":"page","link":"https:\/\/mundialdoqueijodobrasil.com\/en\/programa-via-lactea\/","title":{"rendered":"Milky Way Program"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t
<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The Journey of Knowledge at the World Cheese Awards Brazil 2026<\/span><\/span><\/h1>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The B32 Theater, in Pra\u00e7a da Baleia in S\u00e3o Paulo, will be the stage for knowledge and innovation at the Brazilian World Cheese Championship. On April 17th and 18th, the Via L\u00e1ctea Program brings together the leading experts in the sector for two days of technical immersion, debates, and collaborative reflection on cheesemaking culture.<\/span><\/p>

How to participate<\/b><\/h2>

To participate in the Milky Way Program, it is necessary to purchase a pass for R$100, which guarantees access to all conferences and activities on a first-come, first-served basis, as the rooms have limited capacity. Classes are open to all, and the first 50 participants to arrive at each room secure their place. The rooms are adjacent, and movement between them is quick, as classes always end 5 or 10 minutes before the scheduled start time of the next one, allowing you to make the most of all the activities.<\/span><\/p>

At the end of each conference or master class, you will receive individual certificates by email confirming your participation in the activities attended.\u00a0<\/span><\/p>

Each <\/span>Master Class<\/b> They have an additional value of R$260.00 and offer in-depth experience with the leading experts in the sector.<\/span><\/p>

Friday, April 17th<\/b><\/h2>

Room 1<\/b><\/h3>

Time<\/span><\/p><\/td>

Theme<\/span><\/p><\/td>

Speaker<\/span><\/p><\/td>

Profile<\/span><\/p><\/td><\/tr>

9am \u2013 12pm<\/span><\/p><\/td>

Most common cheese defects<\/span><\/p>

(Master class)<\/span><\/p><\/td>

M\u00facio Mansur Furtado<\/span><\/p><\/td>

A leading professor and researcher in cheese technology, with decades of experience in training cheesemakers.<\/span><\/p>

*(Master Class \u2013 R$ 260)*<\/span><\/p><\/td><\/tr>

12pm \u2013 2pm<\/span><\/p><\/td>

Break \u2013 Lunch<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td><\/tr>

2 PM \u2013 2:30 PM<\/span><\/p><\/td>

Official opening of the Milky Way<\/span><\/p><\/td>

Cl\u00e1udia Mendon\u00e7a (SerT\u00e3oBras)<\/span><\/p><\/td>

Director-General of SerT\u00e3oBras, an association dedicated to promoting the sector.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Juliana Jensen (Club Brasil da Guilde)<\/span><\/p><\/td>

President of the Club Brasil de la Guilde Internationale des Fromagers.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Lu\u00eds Augusto Nero (BRAFP)<\/span><\/p><\/td>

Professor and researcher at the Federal University of Vi\u00e7osa.<\/span><\/p><\/td><\/tr>

2:30 PM \u2013 4:00 PM<\/span><\/p><\/td>

Cheeses around the world and in Brazil<\/span><\/p><\/td>

Antonio Fernandes (Brazil)<\/span><\/p><\/td>

Professor and researcher at the Federal University of Vi\u00e7osa.<\/span><\/p><\/td><\/tr>

Martin Knossalla (Germany)<\/span><\/p><\/td>

DSM-Firmenich.\u00a0<\/span><\/p><\/td><\/tr>

Delphine Luhring (France)<\/span><\/p><\/td>

ENILEA Polingy.<\/span><\/p><\/td><\/tr>

Marguerita Caccamo (Italy)<\/span><\/p><\/td>

CORFILAC Ragusa.<\/span><\/p><\/td><\/tr><\/tbody><\/table>

Room 2<\/b><\/h3>

Time<\/span><\/p><\/td>

Theme<\/span><\/p><\/td>

Speaker<\/span><\/p><\/td>

Profile<\/span><\/p><\/td><\/tr>

9am \u2013 12pm<\/span><\/p><\/td>

SEBRAE Panel<\/span><\/p><\/td>

Simone Goldman \u2013 IG, opportunities and challenges (SEBRAE-SP)<\/span><\/p><\/td>

The Brazilian Service for Support to Micro and Small Enterprises presents its initiatives to support small producers and entrepreneurs in the dairy sector.<\/span><\/p><\/td><\/tr>

Jo\u00e3o Paulo Arciprete \u2013 Management and sustainability as a competitive advantage in cheese production (SEBRAE-SP)<\/span><\/p><\/td><\/tr>

Val\u00e9ria Pires \u2013 From competition to market, how Mato Grosso is transforming quality into value (SEBRAE \u2013 MT)<\/span><\/p><\/td><\/tr>

12pm \u2013 2pm<\/span><\/p><\/td>

Break \u2013 Lunch<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td><\/tr>

2 PM \u2013 5 PM<\/span><\/p><\/td>

How to master your cheese-making process and stop "guessing" the cheese.<\/span><\/p><\/td>

Rodrigo Magalh\u00e3es (Global Food)<\/span><\/p><\/td>

As an expert in process management in the art of cheesemaking, Rodrigo brings a practical approach to ensure success.<\/span><\/p><\/td><\/tr><\/tbody><\/table>

\u00a0<\/h3>

Room 3<\/b><\/h3>

Time<\/span><\/p><\/td>

Theme<\/span><\/p><\/td>

Speaker<\/span><\/p><\/td>

Profile<\/span><\/p><\/td><\/tr>

9am \u2013 11am<\/span><\/p><\/td>

When territory becomes value \u2013 Italian DOP and IGP<\/span><\/p><\/td>

Ma\u00edra Vasques Pessanha<\/span><\/p><\/td>

Editor-in-chief of the magazine Professione Casaro Italia, specializing in designations of origin and geographical indications in Italy.<\/span><\/p><\/td><\/tr>

11am \u2013 12pm<\/span><\/p><\/td>

Geographical Indications of Minas Gerais<\/span><\/p><\/td>

Lucilha de Faria (Serra da Canastra)<\/span><\/p>

Estela Mares\u00a0<\/span><\/p>

(Serro)<\/span><\/p><\/td>

Representatives of the Association of Producers of Minas Artesanal Cheese.<\/span><\/p><\/td><\/tr>

12pm \u2013 2pm<\/span><\/p><\/td>

Break \u2013 Lunch<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td><\/tr>

2 PM \u2013 3 PM<\/span><\/p><\/td>

Benefits of raw milk<\/span><\/p><\/td>

Arnaud Sperat Czar (Fondation pour la Biodiversit\u00e9 Fromag\u00e8re)<\/span><\/p><\/td>

Arnaud, a French expert based in Brazil, is a proponent of using raw milk in the production of artisanal cheeses and is a member of the Foundation for Cheese Biodiversity.<\/span><\/p><\/td><\/tr>

3pm \u2013 4pm<\/span><\/p><\/td>

Cheese in settlements \u2013 liberating cooperative work for women<\/span><\/p><\/td>

Elisabeth Schober (MST)<\/span><\/p><\/td>

Elisabeth, a representative of the Landless Rural Workers Movement, shares the experience of cheese cooperatives that promote autonomy and female empowerment in the countryside.<\/span><\/p><\/td><\/tr><\/tbody><\/table>

Saturday, April 18th<\/b><\/h2>

Room 1<\/b><\/h3>

Time<\/span><\/p><\/td>

Theme<\/span><\/p><\/td>

Speaker<\/span><\/p><\/td>

Profile<\/span><\/p><\/td><\/tr>

9am \u2013 12pm<\/span><\/p><\/td>

Brazilian cheese regulations<\/span><\/p><\/td>

Nelson de Andrade (MAPA)<\/span><\/p><\/td>

Tax auditor and expert in the regulation of artisanal cheeses at the Ministry of Agriculture.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Jamir Macedo (PA)<\/span><\/p><\/td>

Specialist in the inspection and oversight of products of animal origin in the state of Par\u00e1.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Alexsandra Olmos (SC)<\/span><\/p><\/td>

Technical manager responsible for quality control and inspection of artisanal cheeses in Santa Catarina.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Jos\u00e9 Omena, M\u00e1rcio Panza and Stefano Bernardo (AM)<\/span><\/p><\/td>

A team from Amazonas working on consolidating state legislation for regional cheeses.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Walter Cartaxo and Rodrigo Fujihara (RO)<\/span><\/p><\/td>

Representatives from Rond\u00f4nia dedicated to food security and the development of the production chain.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

M\u00e9rli Schuller and Jociane Santos (MT)<\/span><\/p><\/td>

Technicians from Mato Grosso working on implementing standards for artisanal cheeses in the state.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Luiz Barrochelo (SP)<\/span><\/p><\/td>

Specialist in agricultural defense and cheese legislation in the state of S\u00e3o Paulo.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Marcelo Sales Guimar\u00e3es (GO)<\/span><\/p><\/td>

Coordinator of the Rio das Antas Regional Unit in Goi\u00e1s.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Fabiano Fiuza (ES)<\/span><\/p><\/td>

Specialist in sanitary defense and cheese legislation in Esp\u00edrito Santo.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Federal Deputy Z\u00e9 Silva<\/span><\/p><\/td>

A member of parliament and rural producer, he is one of the main advocates for the agricultural sector and artisanal cheese issues in the National Congress.<\/span><\/p><\/td><\/tr>

12pm \u2013 2pm<\/span><\/p><\/td>

Break \u2013 Lunch<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td><\/tr>

\u00a0<\/p>

2 PM \u2013 5 PM<\/span><\/p><\/td>

State of the art of Brucellosis and Tuberculosis in Brazil<\/span><\/p><\/td>

Patricia Santana Ferreira (MAPA)<\/span><\/p><\/td>

Veterinarian and manager of national programs for the control of brucellosis and tuberculosis, presenting the sanitary advances in the country.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Alexandre Blanco (SENAR-PR)<\/span><\/p><\/td>

Specialist in rural vocational training in Paran\u00e1, working in the training of producers and technicians for the dairy sector.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Ivy Maggesi (SENAR-MG)<\/span><\/p><\/td>

A leading provider of technical assistance and rural extension services for artisanal cheese producers in Minas Gerais.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

P\u00e8ele Lemos (Lano-Alto Farm)<\/span><\/p><\/td>

A rural producer who shares their experience in dairy farm management with a focus on quality and sustainability.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Holorico Costa (Sinhana Farm)<\/span><\/p><\/td>

A milk producer with a recognized track record in producing high-quality raw materials for artisanal cheeses.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Franciele Rechembach Haselbauer\u00a0<\/span><\/p>

(Enchanted Cheese Factory)<\/span><\/p><\/td>

Agricultural engineer and producer of artisanal cheeses from Paran\u00e1.<\/span><\/p><\/td><\/tr><\/tbody><\/table>

Room 2<\/b><\/h3>

Time<\/span><\/p><\/td>

Theme<\/span><\/p><\/td>

Speaker<\/span><\/p><\/td>

Profile<\/span><\/p><\/td><\/tr>

9am \u2013 10am<\/span><\/p><\/td>

Research with artisanal cheese<\/span><\/p><\/td>

Uelinton Pinto (USP) \u2013 Impact of whey on the metabolome and safety of artisanal cheese<\/span><\/p><\/td>

A researcher at USP (University of S\u00e3o Paulo) focusing on food microbiology, studying the microbial communities that give identity to artisanal cheeses.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Luis Nero (UFV) \u2013 Biopreservative potential of lactic acid bacteria naturally present in artisanal cheeses<\/span><\/p><\/td>

Professor and researcher at the Federal University of Vi\u00e7osa, specializing in microbiology and dairy technology.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Alline Tribst (UNICAMP) \u2013 Vegetable coagulants: an alternative for the production of buttery cheeses<\/span><\/p><\/td>

Professor and researcher in the field of food processing, with an emphasis on cheese preservation and quality.<\/span><\/p><\/td><\/tr>

10am \u2013 11am<\/span><\/p><\/td>

Cheese Prism of Science Posters<\/span><\/p><\/td>

The authors of the selected posters<\/span><\/p><\/td>

A highlight is the presentation of selected scientific works, where the researchers themselves present their findings and contributions to the cheese industry.<\/span><\/p><\/td><\/tr>

11am \u2013 12pm<\/span><\/p><\/td>

Parmesan Cheese \u2013 Manufacturing Techniques<\/span><\/p><\/td>

Alejandro Saraiva (Fermentech)<\/span><\/p><\/td>

Fermentech Consultant\u00a0<\/span><\/p><\/td><\/tr>

12pm \u2013 2pm<\/span><\/p><\/td>

Break \u2013 Lunch<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td><\/tr>

2 PM \u2013 3 PM<\/span><\/p><\/td>

Cheese flavor wheels<\/span><\/p><\/td>

Leticia Pereira Basilio (EMATER-MG)<\/span><\/p><\/td>

Specialist in sensory analysis and perception of the aromas and flavors of cheeses.<\/span><\/p><\/td><\/tr>

3pm \u2013 5pm<\/span><\/p><\/td>

The art of being a cheesemaker.<\/span><\/p><\/td>

Claudine Vigier<\/span><\/p><\/td>

A French master cheesemaker and cheesemaker with extensive experience in artisanal sales and training cheesemakers, bringing traditional techniques and in-depth knowledge.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

Annick Pol\u00e8se<\/span><\/p><\/td>

Master cheesemaker and specialist in artisanal cheeses, with an international career promoting the work of cheesemakers.<\/span><\/p><\/td><\/tr>

\u00a0<\/td>\u00a0<\/td>

D\u00e9bora Pereira<\/span><\/p><\/td>

A French-Brazilian professor and journalist, and advisor to SerT\u00e3oBras.<\/span><\/p><\/td><\/tr><\/tbody><\/table>

Room 3<\/b><\/h3>

Time<\/span><\/p><\/td>

Theme<\/span><\/p><\/td>

Lecturer<\/span><\/p><\/td>

Profile<\/span><\/p><\/td><\/tr>

9am \u2013 12pm<\/span><\/p><\/td>

Signature Cheeses (Master Class)<\/span><\/p><\/td>

Delphine Luhring (ENILEA)<\/span><\/p><\/td>

Renowned professor Delphine from ENILEA (French National School of the Dairy Industry) shares technological strategies for flavor, quality, and personality in signature cheeses.\u00a0<\/span><\/p><\/td><\/tr>

12pm \u2013 2pm<\/span><\/p><\/td>

Break \u2013 Lunch<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td>

\u2014<\/span><\/p><\/td><\/tr>

2 PM \u2013 3 PM<\/span><\/p><\/td>

State of the art - goats and sheep<\/span><\/p><\/td>

Luciano Piovesan (B\u00e9\u00e9\u00e9 Brazil and America Expedition)<\/span><\/p><\/td>

Experts in the goat and sheep production chain will be discussing this with producers from Sert\u00e3oBras. .<\/span><\/p><\/td><\/tr>

Rejane Maia\u00a0<\/span><\/p>

(IFCE)\u00a0<\/span><\/p><\/td><\/tr>

Andresa Bianchi (Casa Bianchi)<\/span><\/p><\/td><\/tr>

3pm \u2013 4pm<\/span><\/p><\/td>

Round Table \u2013 Buffaloes<\/span><\/p><\/td>

Filipe Paulino and Ronaldo C\u00e9sar (B\u00fafala Almeida Prado)<\/span><\/p><\/td>

Producers and specialists in dairy buffalo farming and buffalo cheese production. Members of SerT\u00e3oBras.<\/span><\/p><\/td><\/tr>

4pm \u2013 5pm<\/span><\/p><\/td>

Round Table \u2013 Cheesemakers<\/span><\/p><\/td>

Anderson Aguiar<\/span><\/p>

(Best Cheesemaker 2024)<\/span><\/p><\/td>

Cheesemakers associated with SerT\u00e3oBras who have participated and will participate in competitions and who promote cheesemaking culture through social media and personal projects in Brazil.<\/span><\/p><\/td><\/tr>

Maycon Oliveira (Candidate for Best Cheesemaker 2026)<\/span><\/p><\/td><\/tr>

Adan and Faviane (Cheese is Life)<\/span><\/p><\/td><\/tr><\/tbody><\/table>

The Milky Way Program is an invitation for cheesemakers, producers, technicians, researchers, and cheese enthusiasts to meet, exchange experiences, and further elevate the sector in Brazil. Secure your pass and be part of this journey of knowledge at the B32 Theater!<\/span><\/p>

Registration: <\/span>mundialdoqueijodobrasil.com<\/span>
<\/span><\/a>Location: B32 Theater \u2013 Pra\u00e7a da Baleia, S\u00e3o Paulo<\/span><\/p>

Schedule subject to change.<\/span><\/i><\/p>

Organizing and scientific committee<\/strong><\/p>