Selections in Brazil

Clara Gaehwiler, who makes her own cheeses with her father in Pirenópolis, Goiás, was the big winner of the Brazilian selections. Her passion began when her father moved from Switzerland to Brazil 40 years ago. She shared her victory with him.

Cheese makers Juliana Raposo and her mother, Heloísa Collins, were second in the jury and audience selection. The cheese chosen by Heloísa was its Dolce Bosco, a blue goat cheese crowned in 2022 as the second best cheese in the world.

While respecting the imposed recipe with 50% Gruyère the candidates brought a Brazilian touch to the event by innovating : there was cachaça (a sugar cane brandy produced in Brazil), jambu (a medicinal plant used in cooking in Brazil) and even guava.