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The World Award Highlighted the Cheeses of Paraná and Showed How Research, Technology, and Regional Cooperation Strengthen Producers and Expand the International Reach of Fine Cheeses from the State
The cheeses of Paraná achieved unprecedented visibility after the World Cheese Awards 2025 revealed that three products developed in Toledo gained recognition among more than 5,000 competitors from 50 countries, according to a report published.
The result drew attention for involving silver medals for the Abaporu and the Saint Marcellin, as well as bronze for the Garoa Tropical, all linked to the Fine Cheese Laboratory of Biopark Education.
The award ceremony took place between November 13 and 15 in Bern, reinforcing the impact of a project that, for six years, has guided small and medium producers in creating high-value-added cheeses.
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Fish farming becomes the new giant of Brazilian agribusiness and transforms tilapia into the “water ox,” in a chain that already moves R$ 11 billion per year and exceeds 1 million tons produced.
Excellence Revealed at the World Cheese Contest in Switzerland
The results obtained at the world cheese contest in Switzerland reinforce how the trajectory of the cheeses of Paraná has been built on research and technical qualification.
The Abaporu, a soft cheese with a washed rind and maturation exceeding 30 days, stood out for its combination of vanilla, almond, caramel, cinnamon, and clove, along with woody notes.
It debuted at the Mondial du Fromage in France, where it received a gold medal in September. The Saint Marcellin, previously recognized among the ten best in the country in 2023, solidified another international silver.
Impact of International Awards for Brazilian Cheeses
The international awards for Brazilian cheeses reinforce the reach of the project led by Biopark, which has already amassed 72 national and international recognitions over the past six years.
In this context, the cheeses of Paraná gain visibility by involving free consulting services for producers, from milk analysis to labeling and market access.
The Garoa Tropical, awarded bronze, presented a differentiated profile by using traditional citrus enzymes in coagulation, resulting in its own texture.
This technical support logic brings together Biopark, Biopark Education, IDR-PR, Sebrae/PR, Faep/Senar System, and the City Hall of Toledo into a collaborative qualification network.
Advancements in the Artisanal Production of Fine Cheeses
The advancement of artisanal production of fine cheeses in the western region demonstrates how personalized technical diagnostics allow each producer to receive guidance based on the characteristics of their own milk.
This approach favors diversity and encourages practices aligned with regional cheese technology, expanding market possibilities.
Within this scenario, the cheeses of Paraná symbolize a changing chain, supported by public policies cited by Secretary Marcio Nunes.
According to him, factors such as sustainability, qualification, and gastronomic appreciation form a cycle that strengthens small and medium producers inserted in a growing route of differentiated cheeses.
The consolidation of regional cheese technology in the Toledo area is linked to the joint work of the institutions participating in the project.
The consulting services offered allow for structural and sanitary adjustments to be made according to certification standards such as SIM, Susaf, and Sisbi, increasing the competitiveness of the sector.
Cheeses of Paraná Have Become a Global Reference
The guidelines include everything from choosing suitable dairy cultures to maturation processes adjusted to the local climate.
This promotes the creation of products with their own identity, an essential element for those seeking differentiation in international contests.
The technical strengthening also encourages families to remain in the countryside and reinforces the sustainability of the dairy chain.
This set of practices increases consumer confidence and opens new regional commercial routes each year.
The expansion of the route of fine cheeses in Paraná represents a movement that combines productive tradition and commercial ambition.
Each integrated action between public and private entities reinforces the goal of transforming technical knowledge into real opportunities for producers who previously had limited reach.
Biopark and its partners developed a model in which performance analysis, quality standardization, and constant monitoring contribute to boosting regional competitiveness.
The reflection of this collaborative environment appears in recent awards, which serve as showcases for new markets.
Ultimately, this network consolidates essential values for those seeking international recognition, highlighting the prominence of the cheeses of Paraná.
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