{"id":7474,"date":"2026-04-03T13:53:34","date_gmt":"2026-04-03T16:53:34","guid":{"rendered":"https:\/\/mundialdoqueijodobrasil.com\/?p=7474"},"modified":"2026-04-26T11:09:34","modified_gmt":"2026-04-26T14:09:34","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":"
\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

The Best Fondue in Brazil Competition <\/strong>\u00a0awarded first place Raquel Chapchap<\/strong>, secondly Maria Lucilha de Faria<\/strong> and in third place Lucas Edouard Bracale Darbellay<\/strong>. The special category for the best fondue made with beer was won by\u00a0Gilvonete Vidal<\/strong>, from Re.vivas, in Petrolina-PE.<\/p>\n

\"\"<\/p>\n

Rachel\u00a0<\/span>She is a multilingual Market Intelligence Executive, with experience at giants like Casas Bahia and Nespresso, and she has translated her analytical precision into excellence in fondue.<\/p>\n

\"\"<\/p>\n

\u00a0Lucas\u00a0\u00a0<\/span>\u00e9\u00a0<\/span>Chef Rouge restaurant chef (Michelin Guide 2025) and Gastronomy student at SENAC, he combined Swiss-Brazilian training and refined technique in the competition.\u00a0<\/span>Lucilha<\/span>\u00a0<\/span>She made a truly Brazilian fondue, using lemon to give it a creamy texture and Canastra cheese to complement the Gruy\u00e8re.<\/span><\/p>\n

The third edition of the Best Fondue in Brazil Contest <\/strong>It was a joint effort by SerT\u00e3oBras and the Guilde Internationale des Fromagers, in partnership with the renowned Mondial de Fondue de Tartegnin in Switzerland, the Academia da Cerveja de S\u00e3o Paulo, and the Swiss Consulate in Brazil, which offered the winner a plane ticket to compete in the World Championship in 2027.<\/p>\n

The competition, chaired by D\u00e9bora Pereira, advisor to SerT\u00e3oBras, and Gilberto Tarantino, president of the Brazilian Association of Craft Beer, aimed to promote cheese fondue as a traditional recipe and to elect the grand Brazilian Fondue Champion.\u00a0The event took place on April 15, 2026, at the Academia da Cerveja (R. Mourato Coelho, 560 \u2013 Pinheiros, S\u00e3o Paulo), on an evening reserved for a select group of judges, journalists, and guests.<\/span><\/p>\n

The recipe had to contain at least 50% Gruy\u00e8re DOP, aged for at least one year, provided by the judging committee. The other cheeses were at the competitor's discretion, but all had to be grated manually \u2014 the use of electric graters was prohibited.<\/p>\n

Among the permitted ingredients were 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) were expressly prohibited. Other ingredients could be exceptionally authorized by the organization at the time of registration.<\/p>\n

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

Evaluation and award criteria<\/strong>
The fondues were evaluated according to four criteria:<\/p>\n