A cheese produced in Mato Grosso, in the city of Nossa Senhora do Livramento, by the doctor Silas Vicente Barbosa Junior, won the bronze medal in the 2nd edition of the World Cheese Championship in Brazil.
The competition had Brazilian and foreign judges who chose the best cheeses from around the world. The event took place last weekend. The “mato-grossense” cheese is relatively new. Silas says that he started producing the delicacy in 2020, during the Covid-19 pandemic, so as not to waste the milk produced on the farm:
Initially, the cheese would be “fresh”, the most common, but with the sales difficulties caused by the financial crisis, he decided to produce a cheese with greater durability. After four months of research and studies, the Diamante da Cartucheira cheese was born, a Brie type cheese, which from the beginning was successful in sales and became the main product.
The 2nd edition of the World Cheese Championship in Brazil brought together 1,580 world cheeses made by artisanal and industrial producers. Among them, English, French, Italian, Dutch, Swiss cheeses, which are considered the best cheeses in the world, as well as cheeses from North America, Central America and all of South America.
If you were interested in tasting the “Diamante”, just get in touch via instagram: @quintadacartucheira.