THE 2nd edition of the Brazilian Cheese World Cup crowned the Dolce Bosco – Blue Goat Cheese as runner-up of the contest.
Held in São Paulo, between the 15th and 18th of September, the event recognized the best cheeses in the world, with a focus on Brazilians, from a delegation of 180 national and foreign judges.
Characterized by a soft mass, softness and well-developed intensity, Dolce Bosco goat’s blue cheese is produced in Joanópolis (SP), by the Capril do Bosque a brand led by cheese master Heloisa Collins .
Inspired by the Italian dolce gorgonzola, the cheese is made from combinations of different molds and curing times.
World’s best
First place in the championship went to Swiss Gruyere Reserve cheese by Mifroma, made with raw cow’s milk and cured in natural mountain cellars in Ursy, a small village in Switzerland, for about 11 months.
In third place, right after the Brazilian Dolce Bosco, came the Stockinghall, from the United States made with cow’s milk and cured between 10 and 12 months.
In total, the cheese and dairy contest received around 1,130 entries from 11 countries.
In all, another 484 products won medals in the competition: 21 won Super Gold medals ; 86 Gold ; 158 Silver and 219 Bronze .
For the first time, in addition to the products registered, the event also elected the best cheesemakers in the country (aimed at cheese traders) and the best cheesemakers (which involves the cheese merchants).
Vitor Gomide , from Laticínios Gomide de Viçosa (MG), was elected the Best Cheese Maker in the contest. The second place went to Martina Sgarbi from Queijo Martina, from São Paulo (SP) and the third position was conquered by André Modesto from Queijaria Paiol Velho, in Ibitipoca (MG).
Already Marina Cavechia , from Teta Cheese Bar, in Brasília (DF), was elected the best cheese maker. The second position was won by Aline Biasuz from Amor pelo Queijo, from Passo Fundo (RS), and Carolina Nalin from Queijos e Amigos, from Campinas (SP), was in third place.
During the four days of the event, the Mundial do Queijo do Brasil also had a program that included two fairs with producers: while one focused on the paying public focused on the professional cheese sector, the other had stands of cheese, olive oil and wine brands. .
With competitions sanctioned by the Guilde Internationale des Fromagers, the world championship is the only national award that embraces the entire cheese sector, involving artisanal and industrial producers.
Source: CNN Brasil
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