{"id":94582,"date":"2026-02-08T15:05:49","date_gmt":"2026-02-08T18:05:49","guid":{"rendered":"https:\/\/mundialdoqueijodobrasil.com\/?p=94582"},"modified":"2026-04-14T01:08:38","modified_gmt":"2026-04-14T04:08:38","slug":"feira-de-queijos-e-alimentos-de-origem","status":"publish","type":"post","link":"https:\/\/mundialdoqueijodobrasil.com\/en\/feira-de-queijos-e-alimentos-de-origem\/","title":{"rendered":"Cheese and locally sourced food fair"},"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 fair takes place outside the B32 Theater, with free access to the public and an open program.<\/p>

<\/p>

Below are some of the booths that have already been confirmed.<\/p>\t\t\t\t\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

\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\"\"1300 Estate<\/span><\/h2>\n

<\/p>\n

Cunha | SP\u00a0<\/p>\n

<\/p>\n

<\/p>\n

At an altitude of 1300 meters, nestled between the Serra do Mar, Serra da Bocaina, and Serra da Mantiqueira mountain ranges, our vineyards and olive groves have been producing high-quality fine wines and extra virgin olive oil, in a unique and innovative terroir.
<\/span><\/p>\n

<\/p>\n

Instagram: @1300Estate<\/span><\/p>\n

Tel: 11 982763048<\/p>\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

\"\"Ahtrio<\/strong><\/h2>\n

<\/p>\n

Campo Lindo Paulista | SP<\/p>\n

<\/p>\n

<\/p>\n

Ahtrio is a A brewery with a diverse portfolio that includes both classic and original styles, such as <\/span>American IPA, India Pale Ale, Munich Helles, Pilsen, Rauchbier, Weizenbier, Witbier, Session IPA and American Blonde Ale.\u00a0<\/span><\/p>\n

<\/p>\n

Instagram: @cervejariaahtrio<\/a><\/p>\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

\"\"<\/a>Almeida Guimar\u00e3es<\/strong><\/h2>\n

<\/p>\n

Itanhandu | MG\u00a0<\/p>\n

<\/p>\n

<\/p>\n

The surnames \u201cAlmeida\u201d and \u201cGuimar\u00e3es\u201d came from two families, now one, thanks to the love that united Luiz Guimar\u00e3es and Adriana Almeida. Since 2014, the cheeses have been made at S\u00edtio Recanto Santa Maria, using the recipe of their ancestors. The high-quality milk sublimates the terroir of the Serra da Mantiqueira. The altitude of 1,200 meters, simplicity and naturalness, as the cheeses have no chemical additives, all contribute to the flavors. Range of cheeses: traditional fresh, traditional ripened, olive oil, pepper, macchiato and goat, cachaceiro, capa preta, aureo, natural smoked or with mint, rosemary, rosso, etc.<\/p>\n

<\/p>\n

Instagram: @queijosalmeidaguimaraes<\/a><\/p>\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

\"\"<\/a>Almeida Prado, Dairy<\/strong><\/h2>\n

<\/p>\n

Bocaina | SP<\/em><\/p>\n

<\/p>\n

<\/p>\n

The story of B\u00fafala Almeida Prado began in the 1980s, when Maria Cec\u00edlia Almeida Prado was looking for a healthier alternative to feed her four children. On a trip to India, she saw buffalo milk and decided to raise some. Today, the farm looks after a herd of 400 buffaloes, which produce 13,000 liters a month and are transformed into mozzarellas, burratas and ricotta. It is present in more than 700 restaurants in S\u00e3o Paulo, including Manioca (owned by chef Helena Rizzo), Dalva e Dito (owned by chef Alex Atala) and Emporio Fasano, where it is made in front of customers.<\/p>\n

<\/p>\n

Contact: (14) 9 8138-0080<\/p>\n

<\/p>\n

Instagram: @bufala_almeida_prado<\/a><\/p>\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

\"\"Amarus Salumeria<\/span>
<\/strong><\/h2>\n

<\/p>\n

Campinas | SP<\/em><\/p>\n

<\/p>\n

<\/p>\n

Amarus Salumaria specializes in the production of salamis, copas, guanciales, and other typical salumeria products, following traditional Italian recipes with a touch of care and quality.<\/span><\/p>\n

<\/p>\n

Contact: 19 99329-6795<\/p>\n

<\/p>\n

Instagram: @amarus.salumeria<\/a><\/p>\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

\"\"<\/a>Atalaia Farm<\/strong><\/h2>\n

<\/p>\n

Amparo | SP<\/em><\/p>\n

<\/p>\n

A historic 19th-century coffee farm, 130 km from S\u00e3o Paulo, reinvents itself as a cheese factory thanks to the artistry and dedication of the couple Rosana (pictured) and Paulo Rezende. Currently, the cheese factory is coordinated by Meiri Cardoso. Everyone works towards the best milk processing, valuing the history of the environment and promoting innovation by maturing original creations in tulhas, mud-walled houses where coffee beans were stored. Located 140 km from the city of S\u00e3o Paulo, in the municipality of Amparo, Fazenda Atalaia stands out as an example of the history, architecture, and culture of S\u00e3o Paulo's identity. The property belonged to Pedro Penteado, president of the Banco Industrial de Amparo, and was established in 1870.<\/p>\n

Contact: (19) 99750-8129\u00a0<\/p>\n

<\/p>\n

Website: fazendaatalaiaamparo.com.br\u00a0<\/p>\n

<\/p>\n

Instagram: @fazendaatalaia<\/a><\/p>\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

\"\"Capril do Bosque<\/strong><\/h2>\n

<\/p>\n

<\/p>\n

Joan\u00f3polis | SP\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n

A\u00a0Capril do Bosque<\/strong> It is a small family farm that has become a national benchmark in the production of artisanal and signature goat cheeses. The story began more than 40 years ago at the hands of...\u00a0Heloisa Collins<\/strong>, a former professor at PUC-SP, who began producing cheese as a hobby in the 1990s and transformed that passion into a work of excellence recognized both nationally and internationally. Currently, the property includes a goat farm that provides the raw material for the cheeses, a vegetable garden that supplies the bistro, and a rural tourism area that welcomes visitors to learn about the production process and interact with the animals.<\/p>\n

\n
\n
\n
\n

Phone: (11) 99609-0773\u00a0<\/span>Menu:\u00a0<\/span>caprildobosque.com.br<\/a><\/p>\n

\n

Contact: (11) 99559-4748\u00a0<\/span>Instagram: <\/span>@caprildobosque<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n<\/div>\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

\"\"Golden cocoa<\/strong><\/h2>\n

<\/p>\n

<\/p>\n

Belo Horizonte | MG<\/em><\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n

Since May 2019, Cacau Dourado has been producing fine, single-origin chocolates, following the "bean to bar" philosophy, meaning from the cocoa bean to the chocolate bar.

Cacau Dourado was born from female entrepreneurship, seeking to promote a healthier, tastier, and less processed product.<\/span><\/p>\n

\n
\n
\n
\n

Phone: 31 993473270\u00a0 www.cacaudourado.com.br<\/a>
<\/span>Instagram: <\/span>@cacaudouradochocolate<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n

<\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n<\/div>\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

\"\" Fathers' Farm<\/h2>\n

<\/p>\n

<\/p>\n

Bom Jesus - RS<\/em><\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n

Produces artisanal Serrano cheese made with raw milk from beef cattle raised exclusively on native pasture above 1200m altitude, using milk from their own property and entirely family labor.<\/span><\/p>\n

\n
\n
\n
\n

Phone: 54 98447-2568 \u00a0<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

<\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n<\/div>\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

\"\"Belafazenda, Cheese Factory<\/strong><\/h2>\n

<\/p>\n

Bofete | SP\u00a0<\/em><\/p>\n

<\/p>\n

Specializing in signature cheeses, the cheese factory was founded in 2017 by veterinarian Carolina Vilhena, who studied techniques at specialized schools in France, Italy, Switzerland, and the United States.<\/p>\n

The production uses milk from Jersey cows raised on the farm itself, fed on pasture and using a rotational grazing system. It is part of the Cuesta, Itaqueri and Tiet\u00ea Route of the S\u00e3o Paulo Cheese Routes project and welcomes visitors for tastings and product sales on Saturdays, by appointment.<\/p>\n

Contact: (11) 99559-4748<\/p>\n

<\/p>\n

Site: www.belafazenda.com<\/a>\u00a0<\/p>\n

<\/p>\n

Instagram: @belafazenda<\/p>\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

C\"\"<\/a>Paulista Cheese Route<\/strong><\/h2>\n

<\/p>\n

State of S\u00e3o Paulo<\/em><\/p>\n

<\/p>\n

The S\u00e3o Paulo Cheese Trail is an association of producers dedicated to strengthening, promoting, and increasing the visibility of artisanal cheese production in the state of S\u00e3o Paulo, especially through rural tourism. It currently brings together 16 of the state's most renowned artisanal cheese dairies, winners of national and international competitions, representing the quality and diversity of S\u00e3o Paulo cheese.<\/span><\/p>\n

Contact: 11 985333370<\/span><\/p>\n

<\/p>\n

Site: www.caminhodoqueijopaulista.com<\/a><\/span><\/p>\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

\"\"Lake Goat Farm <\/span><\/h2>\n

<\/p>\n

Valen\u00e7a | RJ<\/em><\/p>\n

<\/p>\n

With over 60 awards, it is the only one in Brazil with cheese on the list of the 12 best cheeses at the Mondial du Fromage de Tours, in France, in 2023. <\/span><\/p>\n

Contact: 24 981454441<\/span><\/p>\n

<\/p>\n

Instagram:<\/strong> @caprildolago<\/span><\/a><\/p>\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

\"\"C\u00e9u de Minas, cheese shop and coffee shop<\/strong><\/h2>\n

<\/p>\n

S\u00e3o Louren\u00e7o | MG<\/em><\/p>\n

<\/p>\n

C\u00e9u de Minas is a cheese shop and caf\u00e9 specializing in aged artisanal cheeses from Alagoa and the Mantiqueira region of Minas Gerais, recognized for their origin, authenticity, and distinctive sensory profile. With rigorous curation and special aging processes, a selection of specialty coffees, and artisanal sweets, we offer a unique Minas Gerais gastronomic experience.<\/span><\/p>\n

Contact: 35 998554775<\/span><\/p>\n

<\/p>\n

Site: www.ceudeminas.com.br<\/a>\u00a0<\/span><\/p>\n

Instagram: @ceudeminasoficial<\/span><\/a><\/p>\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

Com\u00e1nz<\/h2>\n

<\/p>\n

Cristina | MG<\/em><\/p>\n

<\/p>\n

Producer of special alfajores and dulce de leche, with the flavor of the Serra da Mantiqueira terroir. Everything is super artisanal and original. Medalists at the 2025 World Alfajor Championship in Argentina and celebrated in Serra da Mantiqueira for the Com\u00e1nz Method. Line of exclusive recipes, such as the Luxury and Desire Alfajores category in Brazil.<\/span><\/p>\n

Tel: <\/b>11 987479763 Instagram:<\/b> @comanzddl<\/a><\/span><\/p>\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

Cruz\u00edlia, Dairy Products\u00a0<\/h2>\n

<\/p>\n

Cruz\u00edlia | MG<\/em><\/p>\n

<\/p>\n

Founded in 1948 in the Municipal Market of S\u00e3o Paulo. Later, the company established itself in the Serra da Mantiqueira region in the late 1980s. It produces white and blue mold cheeses, everyday cheeses, fondues, butters, and creams. It collects milk from more than 100 families of producers in the region. Site: <\/b>cruzilia.com.br<\/span><\/p>\n

Instagram:<\/b> @queijoscruzilia<\/a><\/span><\/p>\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

\"\"<\/a>Deli Chat<\/strong><\/h2>\n

<\/p>\n

Belo Horizonte | Minas Gerais<\/em><\/p>\n

<\/p>\n

<\/p>\n

Jams, sauces and preserves: jars full of color, health and flavor that invite you on a sensory journey. Without the use of artificial dyes, but with natural colors, it contributes to healthier, more sustainable habits with a (good) dash of good humor. Including jams, chutneys, preserves and tea blends created by food designer Regina Sugayama, the Deli Chat brand products are currently sold in stores in 20 Brazilian states, mainly in cheese stores and delicatessens.<\/p>\n

Instagram: @delichat.oficial<\/a><\/p>\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

Di Capre<\/strong><\/h2>\n

<\/p>\n

Itanhandu | Minas Gerais<\/em><\/p>\n

<\/p>\n

<\/p>\n

In the Serra da Mantiqueira mountain range, the cheese factory exclusively transforms goat's milk into fine, aged cheeses with a strong regional identity.<\/p>\n

Founded in 2020 by the couple Julio Cesar and Iracema, the offering is diverse.<\/p>\n

Instagram: @queijosdicapre<\/a><\/p>\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

\"\"<\/strong><\/h2>\n

Ranch,\u00a0<\/strong>Cheese factory of\u00a0<\/strong><\/h2>\n

<\/p>\n

Ibitinga | SP\u00a0\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Queijaria da Est\u00e2ncia was founded in 2022, born from the desire to transform farm milk into signature cheeses, full of identity and flavor. Our production is artisanal and professional, using raw milk from Jersey cows, known for the richness of their milk.
The cheeses are creations developed with care and respect for the climate, environment, and terroir. The highlight is Crivo, chosen as the Best Cheese in S\u00e3o Paulo at the 1st Southeast Artisan Cheese Awards.
Our newest release, Gua\u00e7u, arrived in October 2025 and is already delighting with its flavor and complexity.
<\/span><\/p>\n

Phone 16 997655556<\/p>\n

<\/p>\n

Instagram: @queijariadaestancia<\/a><\/p>\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

\"\"<\/h2>\n

Fazfor<\/span>, <\/strong>Cheese factory<\/strong><\/h2>\n

<\/p>\n

Prados | MG\u00a0\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Fazfor is a brand that evokes the essence of the farm, valuing rural production, the quality of agricultural products, and agricultural tradition.<\/span><\/p>\n

Phone 16 997655556<\/p>\n

<\/p>\n

Site: www.fazfor.com.br<\/span><\/a>
Instagram: @fazfor7<\/a><\/p>\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

\u00a0<\/p>\n

Generous, Farm<\/h2>\n

<\/p>\n

Andrel\u00e2ndia | MG\u00a0\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Carvalho started the business in mid-1985, producing 70 liters of milk per day. Currently, the business is managed by his son, Joaquim Luiz de Carvalho, the third generation of the family. They produce fresh cheeses, aged cheeses, Parmesan, mozzarella, ricotta, butter, and yogurt, with more than 35 varieties.<\/span><\/p>\n

Tel:<\/b>\u00a0 <\/span>11 977725335 Instagram: <\/b>@fazendagenerosaoficial<\/a><\/span><\/p>\n

<\/p>\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

\"\"Geraldo, House<\/h2>\n

<\/p>\n

Andradas | MG\u00a0\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Production and sale of wines, sparkling wines, and juices derived from<\/p>\n

grape. Tel: <\/b>35 9957-1343 Instagram:<\/b> @casageraldo<\/a><\/p>\n

<\/p>\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

\u00a0<\/p>\n

\"\"Goa<\/span>, <\/strong>Artisanal Cheese Factory<\/strong><\/h2>\n

<\/p>\n

Aiuruoca | MG\u00a0\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Mantiqueira de Minas cheeses, genuinely artisanal, produced in the Serra da Mantiqueira mountain range. <\/span><\/p>\n

Phone 35 9957-1343<\/p>\n

Instagram: @produtosgoa<\/a><\/p>\n

<\/p>\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

\"\"Kochen Flavored Olive Oils<\/span><\/h2>\n

Vespasiano | MG<\/em><\/p>\n

Kochen is a highly exclusive line of handcrafted flavored olive oils. A young and highly awarded company in Europe, its quality is attested to by receiving 9 gold medals and 7 silver medals in Italy. In 2024, we received the title of best flavored olive oil in the world with our Mint flavor. .
An exquisite flavor. Distinctive. In some particular flavor details, it presents a sophisticated touch.
Far beyond taste!! Production takes place in the rural area surrounding Vespasiano.
The olive oil used as a base is extra virgin, with an acidity of less than 0.4. These are delicious flavors that harmonize with different cheeses.<\/span><\/p>\n

(37) 99788-6627<\/p>\n

Instagram @kochenazeitessaborizados<\/a><\/p>\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

\"\"Kaji coffee & curio market<\/span><\/h2>\n

S\u00e3o Paulo | SP<\/em><\/p>\n

Specialty coffees and Japanese-Brazilian snacks. Kaji is a caf\u00e9 and curiosity shop in the Pinheiros Municipal Market. It offers specialty and exceptional coffees, handicrafts, original objects, and accessories. coffee lovers<\/em> and baristas. They also promote cultural experiences in the market and workshops related to coffee culture and the world of tea. Created by Giu, of Japanese descent, and Felipe, of Minas Gerais descent, Kaji is establishing itself as a space that celebrates Brazil through the encounter between these two cultures.
<\/span><\/p>\n

(37) 11 998763339<\/span>
Instagram @kaji_coffee<\/span><\/a><\/p>\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

\"\"L\u00e1 de Madre, Fazenda e Queijaria<\/strong><\/h2>\n

<\/p>\n

Madre de Deus de Minas | MG\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

L\u00e1 de Madre are artisanal and original cheeses made from raw Jersey cow's milk at Fazenda Santa M\u00f4nica, in Campo das Vertentes. With a long maturation period, they offer intense and exclusive flavors for those who appreciate fine gastronomy and unique experiences in food and wine pairings.<\/span><\/p>\n

<\/p>\n

Instagram: @lademadre<\/a><\/p>\n

<\/p>\n

Contact: 31 99942 6114<\/span><\/p>\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

\"\"Lactalis, Dairy Products<\/strong><\/h2>\n

<\/p>\n

Brazil<\/em><\/p>\n

<\/p>\n

<\/p>\n

A\u00a0Lactalis Brazil<\/strong> It is the Brazilian arm of the Lactalis Group, a French multinational and the world's largest manufacturer of dairy products. Present in the country for over a decade, it guides its operations by the purpose of "Nourishing the Future," seeking to combine dairy tradition with innovation and sustainability to meet the needs of Brazilian consumers.<\/p>\n

<\/p>\n

Site: www.lactalis.com.br<\/a><\/p>\n

Instagram: @lactalisbrasil<\/a><\/p>\n

<\/p>\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

\"\"<\/a>La Porta, Cheese Factory<\/strong><\/h2>\n

<\/p>\n

Belmiro Braga | MG\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

In Gabriela and Marcio's family since 1986, Fazenda Santa Helena has always produced milk. The switch to cheese happened in 2021, after processes to improve the milk and studies aimed at cheese, through training from the partnership between Mons and SerT\u00e3oBras. The new cheese factory opened in November 2023, with an underground maturing room. The range includes belmiro blu, a blue cheese, and other varieties of cooked and pressed pasta, smooth and natural rind, all made from raw and pasteurized cow's milk.\u00a0<\/p>\n

<\/p>\n

Instagram: @queijarialaporta<\/a><\/p>\n

<\/p>\n

Contact:32 9 8445-7274<\/p>\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

\"\"Latto Bakery<\/h2>\n

<\/p>\n

Lavras | MG\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

\u00abWe're from the interior of Minas Gerais, and growing up here means growing up surrounded by milk, a lit stove, heavy pots, and stories told around the table. In Lucas's memory, his grandmother Irene stirring the sweets by hand is a gesture repeated with patience, one of those that teaches without needing to say anything. LATTO comes from lata (can), where milk is transported. It's a symbol of beginnings, of the countryside, of respect for that which sustains everything.<\/i>\u00bb.<\/span><\/p>\n

Instagram:<\/b> @lattomg<\/a><\/span><\/p>\n

Tel:<\/b> 35 998599090
<\/span><\/p>\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

\"\"Latte Buono<\/h2>\n

<\/p>\n

Valen\u00e7a | RJ<\/em><\/p>\n

<\/p>\n

<\/p>\n

Dairy products made with 100% buffalo milk, using a traditional family method.<\/span><\/p>\n

Telephone:\u00a0<\/strong>21 994032251 <\/span><\/p>\n

Instagram:<\/b> @@lattebuono<\/span><\/a><\/span><\/p>\n

Tel:<\/b> 35 998599090
<\/span><\/p>\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

\"\"Freedom, Farm<\/strong><\/h2>\n

<\/p>\n

Benedito Novo\/Santa Catarina<\/em><\/p>\n

<\/p>\n

<\/p>\n

This artisanal cheese factory, which processes milk from Jersey cows, welcomes visitors and offers gastronomic experiences such as tastings of aged cheeses and traditional afternoon teas.<\/span><\/p>\n

<\/p>\n

Instagram: @liberdadefazenda<\/span><\/a><\/p>\n

<\/p>\n

Contact: (47) 9 9181-1350<\/p>\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

\"\"Lyric Distillery<\/span>
<\/strong><\/h2>\n

<\/p>\n

Jundia\u00ed \/ SP<\/em><\/p>\n

<\/p>\n

<\/p>\n

Liric, gin in a state of art. We offer a unique sensory experience; each sip is a true work of art. We are committed to transforming everyday moments into sophisticated celebrations, guaranteeing a symphony of pleasure and exclusivity.<\/span><\/p>\n

<\/p>\n

Site: www.liric.com.br<\/a><\/span><\/p>\n

<\/p>\n

Contact: 11 996162366<\/span><\/p>\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

Mato Grosso, <\/span><\/strong>Sebrae <\/span><\/strong><\/h2>\n

<\/p>\n

<\/p>\n

<\/p>\n

Sebrae invites artisanal cheese producers from the state to present and sell their cheeses.<\/p>\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

\"\"Maranata, Rancho<\/strong><\/h2>\n

<\/p>\n

Virginia | MG<\/p>\n

<\/p>\n

<\/p>\n

The Rancho Maranata cheese factory is located on the Minas Gerais side of the Serra da Mantiqueira mountain range, where Henrique Lamin, the cheesemaker, spent his childhood. In 2017, after studying and living abroad, he decided to return to his roots, as the grandson of a milk producer and the son of a cheesemaker.
The cheese production uses only milk from our own farm, type A2A2 milk from Jersey cows.
The maturation process is long, all made with raw milk. They supply cheeses and sweets throughout Brazil.
<\/span><\/p>\n

<\/p>\n

Instagram: @rancho_maranata<\/a><\/p>\n

<\/p>\n

Contact: 35 998092807 <\/span><\/p>\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

\"\"Marquis of Valen\u00e7a, Dairy<\/strong><\/h2>\n

<\/p>\n

Valencia | RJ<\/p>\n

<\/p>\n

<\/p>\n

Operating in the dairy sector for over 30 years, thanks to family progress and dedication, the company has achieved numerous awards. The brand began by gaining ground with its famous fresh cheese and has evolved with a larger and more modern structure, also expanding its product portfolio.
Investing in innovation with sustainability.
<\/span><\/p>\n

<\/p>\n

Contact: 2498881-1715<\/span><\/p>\n

Instagram: @marquesdevalenca.laticio<\/span><\/a><\/p>\n

<\/p>\n

Contact: 35 998092807 <\/span><\/p>\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

\"\"<\/a>Mbee Mel<\/strong><\/h2>\n

<\/p>\n

Atibaia | SP\u00a0<\/p>\n

<\/p>\n

<\/p>\n

Mbee Mel de Terroir's mission is to give new meaning to the use of honey in the Brazilian market, to expand the opportunities for honey consumption in everyday life and in haute cuisine.\u00a0<\/p>\n

<\/p>\n

Eug\u00eanio and M\u00e1rcia Basile, founders of the brand at Fazenda Itaic\u00e1, specialize in Brazilian stingless bees, which are of enormous importance to our biomes. They work with 15 native honeys and apis honeys.<\/p>\n

<\/p>\n

Contact: (11) 97230-1642
Website: lojambee.com.br
Instagram: @mbeemel<\/a><\/p>\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

\"\"I got all messy.<\/strong><\/h2>\n

<\/p>\n

S\u00e3o Louren\u00e7o | MG\u00a0<\/p>\n

<\/p>\n

<\/p>\n

Me Lambuzei is an artisanal brand that transforms select fruits into jams full of flavor, affection, and authenticity. Each recipe is made with care, quality ingredients, and a homemade touch, bringing to your table the simple pleasure of indulging in something truly delicious.<\/span><\/p>\n

<\/p>\n

Contact: 35997218057 \/ 35997038871<\/span>
\u00a0Instagram: @me_lambuzei<\/a><\/p>\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

\"\"My Pot Top<\/strong><\/h2>\n

<\/p>\n

<\/p>\n

<\/p>\n

Guarulhos | SP<\/em><\/p>\n

Homemade antipasti and jams, made with love, without preservatives. They go well with cheeses, bread, wines, with everything.<\/span><\/p>\n

<\/p>\n

Contact: 35997218057 \/ 35997038871<\/span>
\u00a0Instagram: @meupot.top<\/a><\/p>\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

Minas Gerais, Sebrae<\/strong><\/h2>\n

<\/p>\n

<\/p>\n

<\/p>\n

Sebrae invites artisanal cheese producers from the state to present and sell their cheeses.<\/p>\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

\"\"Housewife<\/span>
<\/strong><\/h2>\n

Campinas | SP<\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n

Homemade antipastos and jams made with selected fruits.
No artificial colors, no artificial preservatives, no artificial flavors, no added pectin powder.
In this way, we preserve the flavor, color, and consistency of a top-quality jam.
Our antipasti are handcrafted with a combination of spices that enhance the flavor, using the freshness of carefully selected ingredients. Each jar is a celebration of authentic taste, made with love for your table.
<\/span><\/p>\n

<\/p>\n

Contact: (19)991352663 and (19)991798333
\u00a0Instagram: @moca_caseira<\/a><\/p>\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

\"\"Nacon, distributor of fine cheeses<\/span>
<\/strong><\/h2>\n

Araraquara | SP<\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n

Nacon is a dairy brand focused on the production and marketing of high-quality products.<\/span><\/p>\n

<\/p>\n

Site: www.naconlacteos.com.br<\/a>
Instagram: @nacon_lacteos<\/a><\/span><\/p>\n

Contact: 16 99155-9011<\/span><\/p>\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

Para\u00edba, Sebrae<\/strong><\/h2>\n

<\/p>\n

<\/p>\n

<\/p>\n

Sebrae Paraiba invites the following producers: Queijaria Fazenda Coruja, from the city of Barra de S\u00e3o Miguel; Latic\u00ednio Agubel, from Sum\u00e9; Capribom, from Monteiro; Capribov, from Cabaceiras; Coopervale, from Itabaiana; Agro Maracaja, from Soledade; Capril Encanto da Macambira, from S\u00e3o Jo\u00e3o do Cariri; and Catoleite, from Catol\u00e9 do Rocha.<\/p>\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

\"\"<\/a>Handmade Pardinho<\/strong><\/h2>\n

<\/p>\n

Pardinho | SP\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

In the west of S\u00e3o Paulo, Pardinho Artesanal is a dairy producing excellent Brazilian cheeses. From the production of its own milk, with exemplary management of its Gir and Girsey cows, to animal welfare. The production of artisan cheeses is seen from a new perspective, based on the richness and complexity of manual production. Pardinho has won important national and international recognition for its unique, natural and sustainable project. Tel: (11) 99508- 9622\u00a0<\/p>\n

<\/p>\n

Website: pardinhoartesanal.com.br\u00a0<\/p>\n

<\/p>\n

Instagram: @pardinhoartesanal<\/a><\/p>\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

Pyrenees, Charcuterie<\/h2>\n

<\/p>\n

S\u00e3o Paulo | SP\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

For over 50 years, Pirineus has maintained the tradition of making artisanal cured meats. It all began with the Catalan Jos\u00e9 Ribas, who in the 1950s opened his small cured meat production in Lapa. Today, N\u00e1dia and Raul, Ribas' children, have joined the company as the third generation dedicated to perpetuating the values created by the founders: the "Hispanidad" (Hispanic identity) from their homeland. <\/span><\/p>\n

Tel:<\/b> 11 989713719 Site: <\/b>pirineus.com.br<\/span><\/p>\n

Instagram:<\/b> @pirineusbr<\/a><\/span><\/p>\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

Quata, Dairy Products\u00a0<\/h2>\n

<\/p>\n

S\u00e3o Paulo | SP\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Since 1990, Quat\u00e1 has manufactured and marketed cheeses and dairy products. .<\/p>\n

Site: <\/strong>quataalimentos.com.br\/<\/a>
Instagram:<\/b> @quataalimentos<\/a><\/span><\/p>\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

\"\"Rancho das Vertentes, Goat Farm and Cheese Factory<\/strong><\/h2>\n

<\/p>\n

Barbacena | MG<\/em><\/p>\n

<\/p>\n

<\/p>\n

O\u00a0Capril and Cheese Factory Rancho das Vertentes<\/strong> It has been making fine cheeses since 2015<\/strong>. Edson and Sandra Canton Cardoso are<\/strong> Recognized for excellence, using exclusively milk from their own farm.<\/p>\n

The cheese factory is recognized nationally and internationally for its pioneering spirit and quality.\u00a0<\/p>\n

Telephone: (21) 97222-5613<\/p>\n

www.ranchodasvertentes.com.br<\/a><\/p>\n

<\/p>\n

Instagram: @ranchodasvertentes<\/a><\/p>\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

\"\"RC Spices and Flavors<\/strong><\/h2>\n

<\/p>\n

S\u00e3o Paulo | SP<\/em><\/p>\n

<\/p>\n

<\/p>\n

Fig molasses, herbs and spices to be eaten with cheese.<\/p>\n

Telephone 11.3532-5857 11.97512-9909<\/p>\n

<\/p>\n

Instagram: @rctemperosysabores<\/a><\/p>\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

Rio Grande do Norte, Sebrae<\/strong><\/h2>\n

<\/p>\n

<\/p>\n

<\/p>\n

Sebrae invites artisanal cheese producers from the state to present and sell their cheeses.<\/p>\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

Rio Grande do Sul, Sebrae<\/strong><\/h2>\n

<\/p>\n

<\/p>\n

<\/p>\n

Sebrae invites artisanal cheese producers Terroir da Vigia, Somacal, and Ch\u00e1cara dos Padres to present cheeses typical of their biome for tasting and sale.<\/span><\/p>\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

\"\"<\/a>Santa Monica Farm<\/strong><\/h2>

<\/p>

Madre de Deus de Minas | MG \u2013<\/em><\/p>

<\/p>

Renato Queiroz and Viviane Campos started their milk and cheese project at Fazenda Santa M\u00f4nica in January 2016, in Campos das Vertentes, but the tradition goes back to 1920, when the Danes saw the region's potential for producing fine cheeses of the European school. Their milk has won several awards as the best in the region. The couple created the \u201cAdopt a Cheese\u201d program, which opens the doors of the cheese factory to those looking for a complete experience of the entire production process.<\/p>

<\/p>

Instagram: @fazendasantamonica<\/p>\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

\"\"<\/a>Santa Vit\u00f3ria, Farm<\/strong><\/h2>\n

<\/p>\n

Queluz | SP\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Founded in 2022 in the Para\u00edba Valley, the farm strives for the highest quality, with actions for animal welfare and milking in a closed system, at the foot of the Serra da Mantiqueira.<\/p>\n

<\/p>\n

\u00a0The portfolio includes 10 different cheeses, all made from pasteurized cow's milk, as well as natural yogurt and creamy ricotta.\u00a0<\/p>\n

<\/p>\n

Recognized with medals at the World Cheese Championship in Brazil, the Queijo Brasil Award and the Mondial du Fromage, it was the first cheese factory in the state to be awarded the Sisp Artesanal seal.\u00a0<\/p>\n

<\/p>\n

It is part of the S\u00e3o Paulo Cheese Trail and receives guided tasting tours.<\/p>\n

<\/p>\n

Contact: (12) 99711-9187\u00a0<\/p>\n

<\/p>\n

Instagram: @queijariasantavitoria<\/a><\/p>\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

\"\"S\u00e3o Jo\u00e3o da Boa Vista, City Hall<\/strong><\/h2>\n

<\/p>\n

S\u00e3o Jo\u00e3o da Boa Vista | SP\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

The city hall invites Leiteria Santa Paula (cow's milk) and<\/p>\n

Montezuma Dairy Products (buffalo milk).<\/p>\n

Instagram:<\/b> @leiteriasantapaula<\/a><\/p>\n

e @montezumalaticinio<\/a><\/p>\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

\"\"Saudade, Farm<\/strong><\/h2>\n

<\/p>\n

Ibertioga | MG\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

In the Campo das Vertentes region, the couple Tereza and Mateus make artisanal Minas cheese from raw milk, in much the same way as her grandfather did 100 years ago. The cheese factory complies with the requirements of the Animal Products Inspection Service (SISBI), so they can sell all over Brazil. As well as the traditional QMA, they sell a smaller version, called lasquinha, and occasionally sell unusual recipes, such as cheese cured in coffee or in cacha\u00e7a with honey. The couple also sell dulce de leche in balls and are starting beekeeping activities.\u00a0<\/p>\n

<\/p>\n

Instagram: @fazendasaudade.queijaria<\/a>\u00a0<\/p>\n

<\/p>\n

Contact: (32) 99820-6537.<\/p>\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

\"\"Savencia, Dairy Products<\/strong><\/h2>\n

<\/p>\n

Brazil<\/em><\/p>\n

<\/p>\n

<\/p>\n

A\u00a0Savencia Brasil Dairy Products<\/strong> It belongs to the French group Savencia Fromage & Dairy, one of the largest cheese producers in the world. Present in the country since 1975 with the acquisition of Polenghi, the company has built a portfolio of iconic brands deeply connected to the Brazilian palate, such as...\u00a0Polenguinho<\/strong>,\u00a0 Campo Lindo <\/strong>(specialty cheeses) and the\u00a0Quat\u00e1 Foods<\/strong><\/p>\n

<\/p>\n

Instagram: @queijoscampolindo<\/a> @polenghi<\/a>
<\/span>@frescatinobr <\/span><\/a><\/p>\n

<\/p>\n

Contact: (11)988855020<\/p>\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

\"\"Serra Negra, Sweets<\/h2>\n

<\/p>\n

Serra Negra | SP<\/i><\/p>\n

<\/p>\n

<\/p>\n

Fourteen years ago, Mr. Armando Alves transformed his passion for Minas Gerais tradition into Serra Negra Doces. Through hard work, quality, and respect for artisanal recipes, the brand has grown and established itself in both retail and wholesale, bringing the true flavor of Minas Gerais dulce de leche to all of Brazil.
Instagram: <\/b>@serranegradoces<\/a><\/span><\/p>\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

\"\"Somacal<\/h2>\n

<\/p>\n

Farroupilha | SP<\/i><\/p>\n

<\/p>\n

<\/p>\n

Located a few meters from the Caravaggio sanctuary,
It makes 16 cheeses, including its own Caravaggio, Oliva and Sicilianoe cheeses, plus 3 ricotta cheeses.
They also produce traditional Colonial cheese, lactose-free cheese, wine cheese, and spiced cheeses, in addition to a range inspired by European and traditional Brazilian cheeses. They process whole milk from eight neighboring families, resulting in soft, creamy, and buttery cheeses with a distinctive flavor, such as their 1-year-aged Parmesan.
Instagram: <\/b>@queijariasomacal<\/a><\/span><\/p>\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

\"\"Terroir of Vigia<\/h2>\n

<\/p>\n

Santana do Livramento | RS<\/i><\/p>\n

Signature sheep's milk cheeses, creations that honor the terroir and local culture. Like the Santana, named after the city where they are based: a raw-curd cheese full of character. The Doble Chapa is an ode to the Livramento-Rivera border: two cheeses, one sheep's milk and one cow's milk, joined at the time of molding, revealing a borderline between the two colors (the white of the sheep's milk cheese and the yellow of the cow's milk cheese).
Instagram: <\/b>@terroidavigia<\/a><\/span><\/p>\n

<\/p>\n

<\/p>\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

\"\"Tirolez, Dairy Products<\/h2>\n

<\/p>\n

Shots | MG\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

The story of Tirolez began in 1980, when C\u00edcero and Carlos Hegg acquired Ind\u00fastria de Latic\u00ednios Franco, manufacturer of Mineir\u00e3o cheese. The following year, in 1981, the Tirolez brand was launched, in homage to the city of Tiros, in Minas Gerais. In this initial period, the company mainly produced Prato cheese and butter, using milk from the region. The 1980s represented the structuring phase of the business, with the consolidation of production and the brand.
Site:<\/b> tirolez.com.br Instagram:<\/b> @tirolezqueijos<\/a><\/span><\/p>\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

\"\"<\/a>Good rural area, Farm<\/strong><\/h2>\n

<\/p>\n

Chiador | MG\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Their story with cheese began in 2017, when they made minas frescal cheese and sold it door-to-door in the city. They were three young people who had recently graduated with \u201cnothing to do with cheese\u201d, but theater, engineering and administration made them come to the countryside, embark on the world of cheese and value the family's milk production.<\/p>\n

<\/p>\n

\u00a0Before \u201cTro\u00e7o Bom\u201d they lived in the city and made a living from it, but with the move to the countryside and the pandemic, the family moved and decided to stay.\u00a0<\/p>\n

<\/p>\n

Milk production, which used to go to the cooperative, is now gaining more strength and value, being processed inside the farmhouse into dulce de leche, matured cheeses and yogurts.<\/p>\n

<\/p>\n

\u00a0They produce it manually, using milk from Girolando cows raised on pasture. Instagram: @trocobommercearia<\/a><\/p>\n

<\/p>\n

Contact: (24) 9 9263-0717<\/p>\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

\"\"<\/a>Vermont, Cheese Factory
<\/strong><\/h2>\n

<\/p>\n

Pomerode | SC\u00a0\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Founded in 2002, the company passed into the hands of brothers Juliano and Bruno Mendes in 2013. The Mendes family founded the Eisenbahn brewery in Blumenau, but dreamed of producing authentic, traditional cheeses.\u00a0<\/p>\n

<\/p>\n

The Vermont brand was born in 2017, with white mold cheeses, semi-hard cheeses, melted cheeses, fondues, natural 100% jams and specialty honeys. They also make processed cheeses, melted at a high temperature, a tradition of more than 70 years in the region. Contact: (47) 9631-1055\u00a0<\/p>\n

<\/p>\n

www.pomerodealimentos.com.br<\/a><\/p>\n

<\/p>\n

Instagram: @pomerodealimentos<\/a><\/p>\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

\"\"Visit Piumhi,
Canastra MG<\/h2>\n

<\/p>\n

Piumhi | MG\u00a0<\/em><\/p>\n

<\/p>\n

<\/p>\n

Producers of artisanal Minas cheese from the Serra da Canastra region in the city of Piumhi.<\/p>\n

Site: prefeiturapiumhi.mg.gov.br<\/a><\/p>\n

Instagram: @visite_piumhi<\/a><\/p>\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

\"\"Witmarsum, <\/strong>Cooperative<\/strong><\/h2>\n

<\/p>\n

Palmeira | PR<\/em><\/p>\n

<\/p>\n

<\/p>\n

Founded on October 28, 1952 by Russian-German immigrants, the\u00a0Witmarsum Cooperative <\/strong>With over 70 years of history guided by the values of faith, strength, and determination, the company is recognized for the quality of its products. Its mission is to offer excellence in specialty cheeses, promoting sustainable growth and returns for members, customers, and employees, with the vision of being a benchmark in cooperativism.<\/span><\/p>\n

Site: witmarsum.coop.br<\/a><\/p>\n

Instagram: @witmarsumcoop <\/a><\/span>Contact: (42) 3254-4000<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Get a firsthand look at the artisanal producers present at the local food fair, from April 16th to 19th at Pra\u00e7a da Baleia.<\/p>","protected":false},"author":6,"featured_media":94624,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"","_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":[18],"tags":[216,217],"class_list":["post-94582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feiras","tag-feira","tag-queijos"],"_links":{"self":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/94582","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=94582"}],"version-history":[{"count":214,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/94582\/revisions"}],"predecessor-version":[{"id":95972,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/posts\/94582\/revisions\/95972"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media\/94624"}],"wp:attachment":[{"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/media?parent=94582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/categories?post=94582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mundialdoqueijodobrasil.com\/en\/wp-json\/wp\/v2\/tags?post=94582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}