Alan, 30, made four small cheeses from semi-cooked pasta. \u201cThe pasta will have small mechanical eyes, little acid, with a marked flavor, but without being spicy. We want something slightly sweet and buttery, with a melting texture,\u201d promised the cheesemaker, assisted by Caio Oliveira and Welington da Silva.<\/p>\n\n\n\n Coming from Tr\u00eas Passos, in Rio Grande do Sul, Cleiton has made a cheese inspired by Swiss recipes for lugs, a single 5 kg piece, using cooked pressed dough technology. \u201cIt will not have very large eyes, between 2 and 4 cm, regular. The aromas will be fruity, with a sweet taste reminiscent of macadamia nuts. The texture will be melting in the mouth, falling apart. The rind will be smooth in appearance,\u201d promised the candidate, who was helped by Janthan Eberhardt and Cleberton Wantz.<\/p>\n\n\n\n From Iraceminha, Santa Catarina, food engineer Diego, 36, promised a cheese with a natural, rustic bloomy rind. \u201cWe want the result to be a slightly acidic paste, lactic at the end, with earthy, buttery and mushroomy notes and aromas, a creamy texture and lots of flavor.\u201d.<\/p>\n\n\n\n He promised to revisit the colonial recipe, but with a softer texture. \u201cIt won't be spicy, but softer.\u201d The result was two 2.5 kg cheeses. He teamed up with Rodrigo Grosmam.<\/p>\n\n\n\n From Toledo, in Paran\u00e1, Henrique, 27, has promised a soft cheese with an intense flavor that he has already named \u201cdusk of the West\u201d. \u201cIt's a semi-cooked pressed dough, slightly elastic in texture, but with a firm, closed mass. The flavors will be acidic, fresh, lactic, creamy, matured meat, complex, with a distinctive look.\u201d He was helped by Kennidy de Bortoli, also a cheese maker at Biopark.<\/p>\n\n\n\n From the town of Bar\u00e3o de Cotegipe, Rio Grande do Sul, veterinarian and rural producer Sandra, 34, makes her own cheeses with milk from her own herd. With her team Martina Sgarbi and Beth Tonel, the promise was of a cheese with a washed rind. They made two cheeses of the same size. \u201cIt will be a soft cheese, with aromas of spices, sweetness, no acidity and an elastic, melt-in-your-mouth paste. It will be matured by washing the rind in cacha\u00e7a aged in amburana barrels, with aromas of cloves and cinnamon, more Indian notes. It's an original cheese, created by the three of us,\u201d said the trio.<\/p>\n\n\n\n The only contestant from outside the South-Southeast, Tayllanny, known as Tat\u00e1, 36, came from S\u00e3o Geraldo do Araguaia-Par\u00e1 and crossed the country to compete in the contest. She promised a cheese with a closed pasta, a creamy texture, a washed rind and an almond aroma and flavor. \u201cIt's going to be soft when you break it, very creamy, the kind that gets your knife dirty,\u201d said she, who represents the Comunidade do Queijo, with the collaboration of Dinha Capanema and Val\u00e9ria Ramos.<\/p>","protected":false},"excerpt":{"rendered":" Presentes na primeira etapa realizada na sede da Suck Milk em Nova Erechim, Santa Catarina, os candidatos fizeram sua receita escolhida e prometeram o resultado que ser\u00e1 entregue dia 13 […]<\/p>\n","protected":false},"author":6,"featured_media":8137,"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":[1],"tags":[],"class_list":["post-8143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nao-categorizado"],"_links":{"self":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/8143","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=8143"}],"version-history":[{"count":0,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/8143\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media\/8137"}],"wp:attachment":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media?parent=8143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/categories?post=8143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/tags?post=8143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.estadao.com.br\/blogs\/so-queijo\/wp-content\/uploads\/sites\/667\/2024\/01\/blog4_280120245934.webp\")
Cleiton Wantz, Latpassos<\/a><\/strong><\/h3>\n\n\n\n
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Diego Perosa, Perosa cheeses<\/a><\/strong><\/h3>\n\n\n\n
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Henrique Herbert, Flower of the Earth - Biopark<\/a><\/strong><\/h3>\n\n\n\n
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Sandra Piovesan, S\u00edtio Esperan\u00e7a<\/a><\/strong><\/h3>\n\n\n\n
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Tayllanny Ara\u00fajo, Tat\u00e1's Cabin<\/a> <\/strong><\/h3>\n\n\n\n
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