ExpoQueijo Brasil workshop presented flavor combinations, guided tasting, and possibilities for valuing artisanal products
The ExpoQueijo Brasil 2026 – Araxá International Cheese Awards held, this Friday (26), a workshop on pairing honey and cheese, in the Sebrae Room, located in the gallery of the Grande Hotel e Termas de Araxá.
The activity was led by instructor Giancarlo Ferreira from the FAEMG/SENAR System, and presented to the public different ways to combine artisanal cheeses with honeys of varied characteristics. The proposal was to show how pairing can enhance the gastronomic experience and value Brazilian artisanal products.
During the workshop, participants followed a guided tasting, with artisanal Minas cheese at maturation times of 15, 30, 60, and 90 days, combined with different types of honey.
According to Giancarlo, pairing requires knowledge about the products and their characteristics. “We basically have four types of pairing: regional, by similarity, by contrast, and by complementarity. With technical knowledge, it is possible to explore the potential that the combination of these products can bring. The workshop showed the public how honey and cheese can be combined in different ways, creating new consumption possibilities that value artisanal production,” he highlights.