At the Mundial do Queijo, the producers’ fair is a hit with the public

People flocked to the space of the B32 Theater in search of the perfect cheese

Not even the 15 degrees of cold and the incessant wind in the stands of the B32 Theater, on the Avenida Brigadeiro Faria Lima, did not keep the public away from the Terroir Products Fair, which takes place at the II World Cup of cheeses in Brazil, between on 15 and 18 September in San Paolo.

Arranged in nice wooden display cases, creating an aesthetic and welcoming atmosphere, the producers find space there to chat with colleagues, shopkeepers and consumers, who have huddled together to find a piece of cheese to fall in love with.

THE Atalaia Farm, for example, is one of the producers with space at the fair. Located in Amparo, inside São Paulo, the farm is a historic space, built in 1860. But it was in 1995 that Rosana Rezende, one of the owners, started making cheese.

“He started with 40 liters of milk, selling door to door. Today we produce 3 thousand liters of milk a day,” explains Meire Cardoso, representative of Atalaia. In the space stands out the tulha cheese, winner of the World Cheese Awards, an important recognition, in 2016.

“Our barn can only mature in our coffee barn, which is matured for one year,” explains Meire. And how important is it for a historic farm to be at the Terroir Products Fair? “It is an environment that enhances and strengthens the cultural identity of Brazil. It is a moment of encounter for producers, with an exchange of stories, but it is an exchange with the consumer”.

Who shares this vision is Reginaldo Miranda de Andrade, together with his son Isaías Martins, from cheese Canasta Militão. With production in the city of Medeiros, within Minas Gerais, the two see the event as a chance to expand the brand, which is already in its fourth generation. “The fair is interesting for us to promote our product, talk to the shopkeeper, get to know each other and make us known. Whoever you see is remembered”, explains Reginaldo.

Understanding the cheese market

While inside the auditorium the specialists taste the cheeses to choose the best of the competition, outside people begin to circulate and, between one tasting and another, they begin to understand the complexity of the cheeses. Producers perceive this maturity.

Lucineide Bezerra da Silva, representative of the dairy Monti Balsamo, you can feel it in the relationship between people and their cheeses. Characteristic in appearance, the product offered in this space is aged for several days in the Goiás caves and prepared in different ways: with whiskey, olive oil, beer, paprika, organic flour and so on.

“It’s an interesting way to promote these cheeses,” says Lucineide. “People are very interested in knowing how they are made, the reason for the difference in appearance, in taste. This interest strengthens the market, as people stop consuming only that conventional cheese and take an interest in the best of our country.”

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Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.