Six teams will compete for the title of the competition which will reward technical knowledge and the ability to improvise in the art of cheese making
There is no shortage of cheese competitions around the world, but there is only one competition for the best cheese maker in Brazil! In its 2nd edition, the competition had its first stop in the city of Nova Erechim-SC on Saturday, January 20, with the support of Global Food. The final will be on the occasion of the 3rd Brazilian Cheese World Cup, which will take place at the B32 Theater, in Faria Lima in Sao Paulo, from 11 to 14 April.
He knelt down and must pray
The first step is to see who keeps their promise. Each candidate won 50 liters of raw milk to produce the cheese he wanted. The challenge is that he must announce the cheese he will produce, describing what rind, texture and flavors the delicacy will have in three months’ time, when it is presented to judges for tasting in Sao Paulo on April 13.
“Even if the cheese is wonderful in texture, flavors and aromas, to get a good grade in this test it must deliver what was promised,” explains Antonio Fernandes, president of the competition together with Frenchman Arnaud Sperat Czar.
The excellent quality raw material was the raw milk of Jersey cows raised on pasture in the Nova Erechim region, known for being a dairy center of Santa Catarina. Everyone had the same tub and support table to work on, specially made by Suck Milk for the competition, with heating capabilities and support for cutting and mixing the dough.
The art of sublimating cheese through maturing
The second test, a novelty compared to the first edition of the competition, is the art of maturing two fresh, raw milk cheeses made by the Pardinho Artesanal of São Paulo, enhancing their aromas, flavors and textures, with a focus on originality. Along with the cheeses, which are made from cow’s milk and pressed raw paste, the candidates received all the information, their form of processing and the physicochemical and microbial qualities of the milk.
The third test will be revealed on February 1st. “Applicants will receive instructions on the cheese they will have to submit, such as a rule book that defines the size, rind thickness and other details. They have the freedom to produce the cheese in the comfort of their own dairy,” Arnaud said.
After a sweaty morning atop the tubs, the candidates and judges enjoyed a delicious barbecue, accompanied by platters prepared with cheeses from all the competing dairies…
Finally, all candidates will meet in Sao Paulo on April 13 for the final. May the best man win!
Get to know the candidates and their promises
Alan Irineu, Ultracheese
Alan, 30, prepared four semi-cooked cheeses. “The dough will have small mechanical eyes, little acid, a strong flavor, but without being spicy. We want something slightly sweet and buttery, with a melting consistency” promises the cheesemaker, recommended by Caio Oliveira and Welington da Silva.
Clayton Wantz, Latpassos
Originally from Três Passos, Rio Grande do Sul, Cleiton made a cheese inspired by Swiss olholhas recipes, in a single 5kg piece, using cooked pressed paste technology. “It will have not very large eyes, between 2 and 4 cm, regular. The aromas will be fruity, with a sweet flavor reminiscent of macadamia. The texture will melt in the mouth, falling apart. The shell will have a smooth appearance” promised the candidate, aided by Janthan Eberhardt and Cleberton Wantz.
Diego Perosa, Perose cheeses
From Iraceminha, Santa Catarina, food engineer Diego, 36, promised a cheese with a natural and rustic bloomy rind. “We want the result to be a slightly acidic, lactic dough at the end, with earthy, buttery and mushroom notes and aromas, a creamy texture and lots of flavour.”
He promised to revisit the colonial recipe, but with a softer texture. “It won’t be spicy, but rather more delicate.” The results were two 2.5 kg cheeses. You collaborated with Rodrigo Grosmam.
Henry Herbert, Flower of the Earth – Biopark
From Toledo, in Paraná, Henrique, 27, promised a sweet and intensely flavored cheese that he already called “Western sunset”. “It is a semi-cooked pressed pasta, with a slightly elastic texture, but with a compact and closed texture. The flavors will be acidic, fresh, lactic, creamy, seasoned meat, complex, with a different appearance.” Kennidy de Bortoli, also a Biopark cheesemaker, helped him.
Sandra Piovesan, Site of hope
From the town of Barão de Cotegipe, Rio Grande do Sul, rural veterinarian and producer Sandra, 34, produces typical cheeses with milk from her own herd. With her team Martina Sgarbi and Beth Tonel the promise was of a washed rind cheese. They made two cheeses the same size. “It will be a soft cheese, with aromas of spices, sweet, without acidity and with an elastic texture, melting in the mouth. The maturation will take place by washing the rind in cachaça aged in amburana barrels, with aromas of cloves and cinnamon, plus notes Indian cheese. It is a unique, original cheese, created by the three of us”, said the three.
Tayllanny Araújo, Tata’s hut
The only candidate from outside the South-South-East axis, Tayllanny, known as Tatá, 36 years old, came from São Geraldo do Araguaia-Pará and crossed the country to participate in the competition. He promised a closed rind cheese, creamy texture, washed rind, almond aroma and flavour. “It will be soft when it breaks, very creamy, the kind that dirty your knife,” said she, representing the Cheese Community, with the collaboration of Dinha Capanema and Valéria Ramos.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
