{"id":10128,"date":"2024-04-06T15:13:18","date_gmt":"2024-04-06T18:13:18","guid":{"rendered":"https:\/\/mundialdoqueijodobrasil.com\/?p=10128"},"modified":"2024-04-06T15:26:41","modified_gmt":"2024-04-06T18:26:41","slug":"sp-sera-a-capital-do-queijo-no-brasil-em-abril","status":"publish","type":"post","link":"https:\/\/mundialdoqueijodobrasil.com\/en\/sp-sera-a-capital-do-queijo-no-brasil-em-abril\/","title":{"rendered":"SP will be the cheese capital of Brazil in April"},"content":{"rendered":"

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From April 11 to 14, S\u00e3o Paulo will host the third edition of the Brazilian Cheese World Cup. The event is promoted by SerT\u00e3oBras, an association of artisan cheese producers created 16 years ago, with more than 250 members, most of them family farmers in 17 Brazilian states. The event is in partnership with the Guilde Internationale des Fromagers, one of the largest cheesemakers' associations in the world, present in more than 40 countries.\u00a0<\/p>\n\n\n\n

The event takes place every two years and in 2024 it will once again be held at the B32 Theater, Pra\u00e7a da Baleia, in Faria Lima, one of the country's main economic centers. A wide-ranging program for professionals and end consumers is being prepared by an enthusiastic and passionate cheese team and promises to be historic. <\/p>\n\n\n\n

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The address is the same as for the second edition, since one of the main objectives of the event is to raise the profile and value of cheeses so that Brazilian professionals can have a better life. \u201cWe're making milk from stone - or rather whale's milk, which is rich in solids - to mark our territory, show our potential and make everyone's mouth water,\u201d says D\u00e9bora Pereira, president of the Brazilian Cheese World Cup and general director of SerT\u00e3oBras.<\/p>\n\n\n\n

The program includes three national competitions (Best cheese maker in Brazil<\/a><\/strong>, Best cheese maker in Brazil<\/a><\/strong> e Best Fondue in Brazil<\/a><\/strong>) and an international one, the Cheese and Dairy Products Competition<\/a><\/strong>, The latter expects to receive 2,000 participating items, including cheeses, yogurts, milk jams and curds. <\/p>\n\n\n\n

Another major attraction is the cheese, drinks and artisanal food fair, which takes place in front of the theater, with free access. More than 100 producers will be selling their products directly from the farm and it is estimated that around 50,000 people will pass through over the four days of the event.<\/p>\n\n\n\n

\u201cAfter the last edition, we consulted our base and everyone wanted to do the third edition again at Pra\u00e7a da Baleia, in S\u00e3o Paulo. The producers, who came from all over Brazil, sold all their cheeses in 2022, made lots of contacts and new customers, it was very positive,\u201d explains Vanessa Alcolea, president of the Brazil Club of the Guilde Internationale des Fromagers and cheese maker at Pardinho Artesanal.<\/p>\n\n\n\n

Scientific Program<\/strong><\/mark><\/h2>\n\n\n\n

The attractions of the 3rd Brazilian Cheese World Cup also extend to students, professionals and cheese lovers who want to understand why Brazilian production has attracted so much attention from the rest of the world. With each new competition, be it the World Cheese Championship in Brazil or the World Cheese Championship in Tours, France (events that take place every other year), the number of medals for Brazilian producers grows and, with recognition, so does the responsibility of each producer to stay on top, a virtuous cycle for the cheese chain. <\/p>\n\n\n\n

With this in mind, the Milky Way Program<\/strong><\/a> with more technical attractions during the event. There will be conferences, lectures and a mini-course with M\u00facio Furtado, PhD in cheese, whose topic \u201cGeneral Review of Cheese Defects\u201d was requested by producers. There will also be commented tastings and the Professional Exhibition for suppliers in the cheese chain. <\/p>\n\n\n\n

Heavyweight participants<\/strong><\/mark><\/h2>\n\n\n\n

In its third edition, the Brazilian Cheese World Cup has already confirmed some famous guests, either as judges or as collaborators in the organization. Among them are the French Laurent Dubois<\/a><\/strong>, as chairman of the Cheese and Dairy Products Competition; Dominique Bouchait<\/a><\/strong>, Arnaud Sperat Czar, president of the Best Cheesemaker Contest in Brazil. The Swiss Consul for Tourism in Brazil, Fabien Clerc, is the chairman of the second Best Fondue Competition in Brazil. Roland Barthelemy, president of the Guilde International, will be flying in from France to follow the whole program, which includes the Enthronement ceremony<\/strong><\/a> of new guild members.<\/p>\n\n\n\n

Check out the detailed schedule below: <\/strong><\/p>\n\n\n\n

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April 11th - Thursday<\/strong><\/p>\n\n\n\n

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16h | Best Fondue Contest in Brazil<\/p>\n\n\n\n

18:30 | Official opening of the event, the Cheese and Terroir Products Fair, with a ribbon-cutting and the presence of Brazilian and international authorities<\/p>\n\n\n\n

19h30 | Cocktail reception for the judges<\/p>\n<\/div>\n<\/div>\n\n\n\n

April 12th - Friday<\/strong><\/p>\n\n\n\n

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9 a.m.-8 p.m. | Cheese and Terroir Products Fair and Professional Trade Show<\/p>\n\n\n\n

8am | Reception of judges<\/p>\n\n\n\n

9am | Start of the first stage of the World Cheese and Dairy Products Competition<\/p>\n\n\n\n

12h | End of the first stage<\/p>\n\n\n\n

16h | Second stage: choosing the best cheese in the competition<\/p>\n\n\n\n

8pm | Gala Dinner and announcement of the results of the cheese and dairy products competition at the Theater, on the website and award ceremony at Pal\u00e1cio dos Bandeirantes<\/p>\n<\/div>\n<\/div>\n\n\n\n

April 13th - Saturday<\/strong><\/p>\n\n\n\n

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8am | Reception for the judges of the Best Cheesemaker and Best Cheese Maker competitions<\/p>\n\n\n\n

9 a.m.-8 p.m. | Cheese and Terroir Products Fair and Professional Trade Show<\/p>\n\n\n\n

9am | Start of the Best Cheesemaker in Brazil competition<\/p>\n\n\n\n

12h | Closing of the competition<\/p>\n\n\n\n

2pm | Start of the Best Cheese Maker in Brazil competition<\/p>\n\n\n\n

5pm | Contest closes<\/p>\n\n\n\n

6 p.m. | Guilde des Fromagers ceremony, awards for the two competitions for Best Cheesemaker and Best Cheesemaker<\/p>\n<\/div>\n<\/div>\n\n\n\n

April 14th - Sunday<\/strong><\/p>\n\n\n\n

9am - 4pm | Cheese and Terroir Products Fair<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Entre os dias 11 e 14 de abril S\u00e3o Paulo ser\u00e1 sede da terceira edi\u00e7\u00e3o do Mundial do Queijo do Brasil. O evento \u00e9 promovido pela SerT\u00e3oBras, associa\u00e7\u00e3o de produtores […]<\/p>\n","protected":false},"author":772,"featured_media":10133,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"categories":[112,120,18,182,16,208],"tags":[],"class_list":["post-10128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concursos","category-equipe","category-feiras","category-midia","category-programa","category-roteiro-gastronomico"],"_links":{"self":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/10128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/users\/772"}],"replies":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/comments?post=10128"}],"version-history":[{"count":0,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/10128\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media\/10133"}],"wp:attachment":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media?parent=10128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/categories?post=10128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/tags?post=10128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}