The judges who will work at the International Artisan Cheese Competition of ExpoQueijo Brasil 2026 – Araxá International Cheese Awards began the accreditation process this Thursday (25) at the foyer of Cine-Teatro Tiradentes, at the Grande Hotel e Termas de Araxá. This stage precedes the start of the evaluations and marks the first contact of the specialists with the competition’s structure, in addition to promoting integration among professionals from different regions of Brazil and abroad.
During accreditation, the evaluators receive guidance on the competition’s dynamics, the judging protocols, the technical criteria adopted, and the organization of the elimination rounds that will determine the winners of the edition.
Among the accredited professionals is chef Luci De Boer, who is participating in the competition for the first time. With a background in gastronomy and training in France at the Institut Paul Bocuse, she highlights her expectations of being part of a judging panel for a competition that brings together approximately one thousand cheese samples.
“I have high expectations, because it’s my first time and I’m trying to imagine what it will be like to participate in a competition with a thousand samples. I took a course in France focused on cheese affinage, and I also participated in training by Emater in Minas Gerais. It was very interesting to understand that the evaluation goes far beyond taste. There are several characteristics involved, such as texture, shape, aroma, consistency, and flavor,” says Luci.
According to the judge, the diversity of experiences and backgrounds among the evaluators contributes to the quality and credibility of the judging process.
“Each judge brings a different experience. Therefore, training is essential so that everyone observes the correct criteria. Flavor is very important, but it is not the only point evaluated. The analysis involves all the senses,” she adds.
The competition
With technical curation by EPAMIG – Instituto de Laticínios Cândido Tostes, the International Artisan Cheese Competition of ExpoQueijo Brasil adopts its own blind judging system carried out by national and international specialists. The samples are evaluated without identification of origin or brand, ensuring impartiality throughout the entire process.
The judges analyze seven sensory attributes: overall appearance, color, texture, odor, aroma, consistency, and flavor. The competition is divided into three elimination phases until the winners are determined.
The main recognition of the contest is the Super Gold trophy, awarded to the cheese with the highest overall score among all evaluated categories. Since the creation of ExpoQueijo Brasil, only three countries have achieved the top award: Italy, Argentina, and Brazil. In addition to the Super Gold, the competition awards Gold, Silver, and Bronze trophies to the highlights of each category.