Cheeses from the extreme south of Bahia are awarded in a global competition

Three flavors of cheese produced in Bahia were awarded last weekend in the Cheese and Dairy Products Competition, at the 3rd Cheese World Cup, held in São Paulo. The judges took into account flavor, aroma, texture and exterior and interior appearance. The cheeses were sieved by Brazilian and foreign evaluators, recognized worldwide, who analyzed and awarded bronze medals to three cheeses from family farmers in the extreme south of Bahia: the Bahia Maturado cheese from Recanto do Queijo, from Vereda, the dulce de leche from Fazenda Matriarca, from Caravelas, and the traditional braided cheese from Queijo Florida, from Lajedão.

In total, 2,000 cheeses, milk sweets and curds participated in the contest. The award-winning cheeses have the support of the State Government in partnership with the Intermunicipal Public Consortium and Infrastructure of the Far South of Bahia (Consórcio Construir) through the implementation, operationalization and operation of the Municipal Inspection Service (SIM), a service responsible for inspection and industrial and sanitary inspection of products of animal origin.

Henrique Herbet, from Paraná, was chosen as the Best Cheese Maker in Brazil. For the competition, he presented a mild cheese with an intense flavor that he named “western sunset”. “It is a semi-cooked pressed dough, with a slightly elastic texture, but with a firm and closed dough. The flavors are acidic, fresh, lactic, of cream, aged meat, complex, with a different look”, explains Henrique, who is also Master Cheesemaker at Queijaria Flor da Terra, as well as supervisor and technical manager at Biopark.

In second place in the Best Cheese Maker Competition was Sandra Piovesan, from Sítio Esperança, in Rio Grande do Sul. Tayllanny Cabana da Tatá, from São Geraldo do Araguaia-Pará closed the top 3.

Also during the World Cup, Anderson Magalhães from São Paulo was elected as the Best Cheese Maker in Brazil. He is a cheese consultant, the fromager, for Grupo Pão de Açúcar. Unlike the cheesemaker, who produces the cheese, the cheesemaker is like a cheese merchant. The competition evaluates passion for the craft.

To select the Best Cheese Maker in Brazil, the judges carried out tests on preparing a cheese board, preparing a work of cheese art, general knowledge and also an oral presentation.

The competition is endorsed by the Concours de Meilleur Fromager du Monde of the Mondial du Fromage de Tours in France. The winner was guaranteed a place to participate in the next edition, in France, in September 2025. In addition to recognition for his work, Anderson also won a ticket from São Paulo to Paris to participate in the event in France.