Pomerode Alimentos won Best Latin American Cheese at the 2023 World Cheese Awards in Norway.
The Guild of Fine Food hosted the event. This year, 4,502 cheeses from 43 countries competed for honors.
Morro Azul, the winning cheese, is a soft cheese made from cow’s milk. It’s seasoned with oak bark and aged 2 to 6 weeks. Lacteo Network sponsored this Latin American category.
Brazil also won three more Gold awards. Two went to Pomerode Alimentos for their Vale do Testo cheeses.
Queijaria Belafazenda earned another for Azul Britânnia. Argentina also won a Gold for Saint Maureen 45 Days.
In total, Latin America won one Super Gold, four Golds, 14 Silvers, and 29 Bronzes. Each cheese faced tough scrutiny from a panel of experts.
They evaluated look, smell, texture, and taste.
Out of the total entries, 100 cheeses made it to the Super Gold finals. An international jury then chose the 2023 World Cheese Champion.
This year, the title went to Norway’s Nivelden Blå.
The judging panel included experts from the USA, Sweden, India, the UK, and Japan. John Farrand from the Guild of Fine Food celebrated the diverse lineup and winners.
This year’s competition had a record 4,502 entries, up 6% from last year. They came from 954 global entities and represented 43 countries.
Norway, the host, had 293 competing cheeses, its highest ever. The contest showcased a wide variety of cheese types and milk sources.
All cheeses were judged in one day by 264 experts from 38 countries. Awards were given in four categories before the 2023 champion was named.
Background
This win for Pomerode Alimentos elevates Brazil’s status in the global cheese market. It highlights the growing influence of Latin American cheese makers on the world stage.
The World Cheese Awards have been around for 35 years. They’re a major platform for cheese makers to gain international recognition.
Brazil’s multiple wins also signal a broader trend. Latin American cheeses are increasingly competitive with European and North American products.
This could be a result of advancements in cheese-making technology and methods in the region.