{"id":7474,"date":"2026-04-03T13:53:34","date_gmt":"2026-04-03T16:53:34","guid":{"rendered":"https:\/\/mundialdoqueijodobrasil.com\/?p=7474"},"modified":"2026-04-13T23:33:48","modified_gmt":"2026-04-14T02:33:48","slug":"2-concurso-de-melhor-fondue-do-brasil","status":"publish","type":"post","link":"https:\/\/mundialdoqueijodobrasil.com\/en\/2-concurso-de-melhor-fondue-do-brasil\/","title":{"rendered":"3rd Best Fondue Competition in Brazil"},"content":{"rendered":"
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Registration is now open for the third edition of\u00a0Best Fondue in Brazil Contest<\/strong>, an achievement of\u00a0SerT\u00e3oBras<\/strong>\u00a0and\u00a0Club Brasil of the Guilde Internationale des Fromagers<\/strong>, in partnership with the renowned\u00a0Tartegnin Fondue World Cup<\/strong>, in Switzerland, and the\u00a0S\u00e3o Paulo Beer Academy<\/strong>.<\/p>\n

The competition, chaired by D\u00e9bora Pereira, advisor to SerT\u00e3oBras, and Gilberto Tarantino, president of the Brazilian Association of Craft Beer, aims to promote cheese fondue as a traditional recipe and to elect the best. Brazilian Fondue Champion<\/strong>.\u00a0<\/p>\n

The event takes place on the day\u00a0April 15, 2026<\/strong>, starting from\u00a06pm<\/strong>, in\u00a0Beer Academy<\/strong> (R. Mourato Coelho, 560 \u2013 Pinheiros, S\u00e3o Paulo), on an evening reserved for a select group of jurors, journalists and guests.\u00a0<\/p>\n

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Limited registration available.<\/h2>\n

Registration is open from\u00a0March 25 to April 10, 2026<\/strong> and must be done exclusively by \"\ud83d\udc49\"\u00a0 official form<\/a><\/strong><\/p>\n

>>Regulations<\/a><\/h1>\n

They will be accepted up to\u00a08 participants<\/strong>. The registration confirmation will be sent on the day. April 11<\/strong>, and the selected candidates will have to pay the fee of\u00a0R$ 350<\/strong>, Please follow the instructions sent by email. There will be no refunds in case of cancellation.<\/p>\n

To ensure equality among competitors, all questions about the contest will be answered, with a copy provided to all participants.<\/p>\n

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Rules and challenge<\/h2>\n

At the time of judging, each competitor must prepare\u00a01 kg of live fondue<\/strong>, in front of the judges. The organization will provide a work table and stove; all other ingredients, materials, and equipment must be brought by the participant.<\/p>\n

The recipe should contain\u00a0at least 50% Gruy\u00e8re DOP<\/strong>, The cheese must be aged for at least one year and provided by the judging committee. Other cheeses are at the competitor's discretion, but all must be...\u00a0grated manually<\/strong>\u00a0The use of electric graters is prohibited.<\/p>\n

Permitted ingredients include wine, beer, cider, lemon juice, kirsch, garlic, potato or corn starch, flour, baking soda, pepper, and mustard. Additives such as citric acid (E 330), sodium citrate (E 331), potassium phosphate (E 340), and polyphosphate (E 452) are expressly prohibited. Other ingredients may be exceptionally authorized by the organization at the time of registration.<\/p>\n

On the day of the competition, contestants must present a printed copy of the recipe on the table, with all ingredients specified and step-by-step instructions for its execution.<\/p>\n

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Evaluation and award criteria<\/h2>\n

The fondues will be evaluated by a jury of experts according to four criteria:<\/p>\n

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    Visual<\/p>\n<\/li>\n

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    Taste and aroma<\/p>\n<\/li>\n

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    Consistency and texture (which should be homogeneous)<\/p>\n<\/li>\n

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    Global impression<\/p>\n<\/li>\n<\/ol>\n

    The grand winner will be announced during the closing ceremony of the\u00a04th World Cheese Championship of Brazil<\/strong>, on the day\u00a0April 18, 2026<\/strong>, in the auditorium of\u00a0B32 Theater<\/strong>.<\/p>\n

    O\u00a01st place<\/strong>\u00a0will receive a trophy and the opportunity to\u00a0to represent Brazil at the Mondial de Fondue di Tartegnin in Switzerland in 2027<\/strong>, with a direct spot in the final \u2014 without needing to go through the qualifying rounds. Travel expenses are the responsibility of the winner.<\/p>\n

    O\u00a02nd and 3rd places<\/strong>\u00a0They will receive diplomas mentioning their placement. There will also be a\u00a0special category<\/strong>\u00a0For the best recipe that uses beer in its composition, with a certificate and a surprise prize.<\/p>\n

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    Winners of previous editions<\/h1>\n\n

    2024
    <\/strong>Winner: Malu Mello.<\/p>\n

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    2022
    <\/strong>Winner: Clara Gaehwiler.<\/p>\n

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    Sponsors<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Est\u00e3o abertas as inscri\u00e7\u00f5es para a terceira edi\u00e7\u00e3o do\u00a0Concurso Melhor Fondue do Brasil, uma realiza\u00e7\u00e3o da\u00a0SerT\u00e3oBras\u00a0e do\u00a0Club Brasil da Guilde Internationale des Fromagers, em parceria com o consagrado\u00a0Mondial de Fondue […]<\/p>\n","protected":false},"author":6,"featured_media":7278,"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":[112,211],"tags":[],"class_list":["post-7474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concursos","category-destaque"],"_links":{"self":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/7474","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\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/comments?post=7474"}],"version-history":[{"count":41,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/7474\/revisions"}],"predecessor-version":[{"id":95936,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/7474\/revisions\/95936"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media\/7278"}],"wp:attachment":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media?parent=7474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/categories?post=7474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/tags?post=7474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}