An underground cave 5 meters deep stores up to 8,000 cheeses in Goiás and reveals the curious secret behind the award-winning flavors with black beer, whisky, and inspiration from pequi.

Written by Viviane Alves

Published on 12/05/2026 at 09:56

Updated on 12/05/2026 at 09:57

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Guapó Farm uses natural maturation, beneficial fungi, and original recipes to transform artisanal cheeses into award-winning products in Brazil and abroad

A cave built 5 meters deep has become the main differential of an artisanal cheese factory in Guapó, Goiás. On site, the rural producer João Vicente Borges ages cheeses with natural fungi, humidity control, and stable temperature.

The technique draws attention because it combines family tradition, dairy farming, and original recipes. As a result, the farm began producing award-winning cheeses, sold to different Brazilian states through the Selo Arte.

Family farm became a fine cheese factory in 2017

The production story began on a property that belonged to João Vicente Borges’ grandparents. The family always worked with dairy farming, but the producer decided to change the business focus in 2017.

ARTICLE CONTINUES BELOW

Cave maintains ideal humidity and temperature

The process begins in cold chambers, where the cheeses develop their rind and receive the first fungi. After this stage, the pieces go to the underground cave.

The space has stone walls and a floor covered with pebbles. This structure helps maintain air humidity close to 80% and temperature between 14°C and 16°C.

These conditions favor the growth of at least six types of beneficial natural fungi. Among them is penicillium roqueforti, associated with the typical flavor of gorgonzola.

The environment also harbors the fungus popularly known as “cat’s fur”. The presence of these microorganisms helps create more complex flavors, aromas, textures, and appearances.

Dark beer, whiskey, and pequi join the menu

The farm currently produces nine types of artisanal cheeses. Each recipe combines maturation time, natural technique, and ingredients or inspirations that make the products more distinctive.

The beer cheese is immersed in dark beer for 48 hours. The technique gives the piece a caramelized hue and creates a different visual profile.

The Foguinho is flambéed in whiskey and aged for 60 days. The Do Cerrado seeks inspiration from the flavor of pequi, even without using the fruit in its composition.

The Bálsamo is among the most valued pieces of production. The cheese can reach about 2.5 kilograms, depending on the batch and maturation period.

Award-winning production gains space outside Goiás

The underground cave can hold up to 8,000 pieces of cheese. This space allows the farm to maintain a continuous maturation routine, with products at different stages.

Commercialization to other states occurs through the Selo Arte, a certification that authorizes the interstate sale of artisanal products of animal origin.

According to João Vicente Borges, all the farm’s cheeses have already received awards. Many of them have been recognized more than once, in national and international evaluations.

The producer now plans to expand the business. The proposal, however, remains linked to the same differential: natural maturation in a cave, beneficial fungi, and artisanal identity.

Given such an unusual technique, how far can cave-aged cheeses take Goiás’ artisanal gastronomy?

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An underground cave 5 meters deep stores up to 8,000 cheeses in Goiás and reveals the curious secret behind the award-winning flavors with black beer, whisky, and inspiration from pequi.

Guapó Farm uses natural maturation, beneficial fungi, and original recipes to transform artisanal cheeses into award-winning products in Brazil and abroad

Family farm became a fine cheese factory in 2017

Cave maintains ideal humidity and temperature

Dark beer, whiskey, and pequi join the menu

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An underground cave 5 meters deep stores up to 8,000 cheeses in Goiás and reveals the curious secret behind the award-winning flavors with black beer, whisky, and inspiration from pequi.

Guapó Farm uses natural maturation, beneficial fungi, and original recipes to transform artisanal cheeses into award-winning products in Brazil and abroad

Family farm became a fine cheese factory in 2017

Cave maintains ideal humidity and temperature

Dark beer, whiskey, and pequi join the menu

The small tax on online shopping items has become a billionaire giant: the tax on international online purchases is soaring, breaking records, and now leaves the government facing a decision that could affect the pockets of millions.

Award-winning production gains space outside Goiás

Brazil will harvest a record crop of up to 357 million tons of grains, but it does not have the capacity to store a large part of it. The storage deficit has reached the highest level in history and is equivalent to almost the entire production of Argentina.

Four times faster than the Concorde, capable of taking passengers from New York to London in less than an hour at Mach 5.5, and with an engine that switches from turbojet to ramjet mid-flight at Mach 3.5, the Hermeus Quarterhorse went from paper to its first flight in just 19 months.

SpaceX will dock a $843 million vehicle to the International Space Station to push a nearly 420-ton laboratory against the atmosphere and make the debris fall in a controlled manner into the ocean.

China opens the world’s first school where more than 100 humanoid robots from different brands will study together, each movement will be repeated up to 600 times a day and the data will feed a collective brain that will teach all the robots of the future.

Cambodia has started digging a nearly 180-kilometer canal to connect the Mekong River directly to the sea and reduce its dependence on the ports of neighboring Vietnam.

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