REGULATIONS
ExpoQueijo Brasil 2026 – Araxá International Cheese Awards
Art. 1 – Holding
The ExpoQueijo Brasil 2026 – Araxá International Cheese Awards Contest will be held between June 25th and 28th, 2026, at Grande Hotel Termas de Araxá, in the municipality of Araxá, Minas Gerais, Brazil.
Art. 2 – Purpose
The ExpoQueijo Brasil 2026 – Araxá International Cheese Awards Competition aims to encourage the production of high-quality artisanal cheeses, encourage good production practices, promote and value producing regions, add value to artisanal products and disseminate the diversity of flavors and production techniques to consumers, enriching the chain from production to consumption.
Art. 3 – Organizing Committee
The coordination of the competition will be carried out by Bonare Eventos e Empreendimentos Ltda., also mentioned in this regulation as BONARE, with the curatorship of the Instituto de Laticínios Cândido Tostes (ILCT) and the State Secretariat of Agriculture, Livestock and Supply of Minas Gerais (SEAPA), with the support of professionals from its affiliates: Technical Assistance and Rural Extension Company (EMATER-MG), Agricultural Research Company of Minas Gerais (EPAMIG) and Environmental Institute (IMA).
Art. 4 – Participation
Only artisanal cheeses will be admitted to the competition, understood as those produced on a small scale, from milk of own production or proven origin, with a predominance of manual processes and with direct monitoring of the producer in the different stages of the production process, from obtaining the raw material to the maturation and finalization of the product.
Products whose production depends mainly on automated industrial processes or large-scale production incompatible with the principles of artisanal production will not be considered artisanal.
Producers and maturers of artisanal cheeses from Brazil and abroad may participate, as long as the registered products have health certification granted by an official inspection body. For Brazilian products, cheeses registered with Federal, State, District or Municipal inspection services will be accepted. For foreign products, Bonare Eventos e Empreendimentos Ltda., together with the Ministry of Agriculture and Livestock (MAPA) and the International Agricultural Surveillance (VIGIAGRO), will provide and make available to participants the necessary document for the internalization of cheeses in Brazilian territory, with the competent authorities.
When registering with ExpoQueijo Brasil 2026 – Araxá International Cheese Awards, the producer is automatically aware of and accepts the terms of this regulation.
The Organizing Committee is not responsible for untrue information provided by competition participants. Competitors agree to be responsible for the information provided in the Entry Form and for the sanitary quality of the samples presented, exempting ExpoQueijo Brasil 2026 – Araxá International Cheese Awards and its Organization from any civil and/or criminal liability generated by deficiencies and damages caused by their products.
The Organizing Committee reserves the right to request additional information, supporting documentation or carry out checks regarding the production process of the registered cheeses. If the use of industrial methods incompatible with artisanal production is identified, the participant may be penalized, including disqualification from the competition and the possible revocation of prizes awarded.
Art. 5 – Registration
Registration must be made between April 12th and May 25th, 2026 through the form available on the event’s official website: https://www.expoqueijobrasil.com.br. Up to 1,000 cheese samples will be accepted in this edition of the competition.
First Paragraph: Those registered in the Competition are responsible for the veracity of all information provided at the time of registration, especially regarding the Health Registration with an Official Inspection Body, under penalty of disqualification and/or loss of prizes.
Second Paragraph: National registrations made until April 25th will be made upon payment of the promotional registration fee in the amount of R$ 180.00 (one hundred and eighty reais), which guarantees the participation of up to 3 (three) cheeses, as long as each one is registered in 1 (one) different category. For additional registrations, a supplementary fee of R$ 80.00 (eighty reais) will be charged per cheese registered. From April 26, 2026, the values will be R$200.00 for the participation of up to 3 (three) cheeses, each in 1 (one) different category, and an additional R$90.00 per cheese entered.
Third Paragraph: No registration fee will be charged for foreign cheeses, with the aim of encouraging international participation and promoting broad competition between participants, also considering the logistical costs inherent in sending samples from abroad.
Fourth Paragraph: The ExpoQueijo Brasil 2026 – Araxá International Cheese Awards Organizing Committee is not responsible for shipping costs, taxes, customs fees, expenses arising from the removal of products, nor for any loss of cheese during transport.
Paragraph Five: Foreign cheeses must be sent as samples with no commercial value and addressed directly to one of the collection points indicated on the official ExpoQueijo Brasil 2026 – Araxá International Cheese Awards website, available at:
https://www.expoqueijobrasil.com.br.
Paragraph Six: Payment of registration fees for national cheeses must be made exclusively through the registration system available on the event's official website.
Art. 6 – Participation by category
Each producer may register their cheeses in one or more categories, in accordance with Article 5 of this regulation.
First Paragraph: The entry of up to three cheeses from the same category will be permitted, as long as they are different products in terms of composition, production technique or technological characteristics.
Second Paragraph: If more than one sample is sent to the same category, only the one with the highest score will be awarded. The remaining samples will only be evaluated by the judges and will receive the final report.
Third Paragraph: The competitor may only submit cheeses normally produced and sold on a daily basis, and participation in the ExpoQueijo Brasil 2026 Araxá International Cheese Awards of cheeses made in extraordinary versions exclusive to the purpose of competing in this competition is prohibited.
Art. 7 – Validity of categories
Only categories that present at least 05 (five) competing samples will be judged at the end of the registration period and completion upon payment of the fee, provided for in articles 5 and 6 of these regulations, respectively.
Sole Paragraph: Cheeses in categories that do not reach the minimum number of 5 samples will not be awarded, but will be evaluated and will receive feedback regarding their participation scores.
Art. 8 – Categories
The categories are covered according to the technological characteristics of production, type of raw material and taking into account the number of participants from previous editions. The ExpoQueijo Brasil 2026 – Araxá International Cheese Awards Contest will include the following categories:
A) COW MILK
- 1. RAW MILK CHEESE Smooth and/or washed rind without heating the dough (rinds without the presence of fungi, resins and other items) with less than 30 days of maturation;
- 2. RAW MILK CHEESE Smooth and/or washed rind without heating the dough (rinds without the presence of fungi, resins and other items) with 31 to 60 days of maturation;
- 3. RAW MILK CHEESE Smooth and/or washed rind without heating the dough (rinds without the presence of fungi, resins and other items) with 61 to 90 days of maturation;
- 4. RAW MILK CHEESE Smooth rind and/or washed by heating the dough (rinds without the presence of fungi, resins and other items) with less than 30 days of maturation;
- 5. RAW MILK CHEESE Smooth rind and/or washed by heating the mass (rinds without the presence of fungi, resins and other items) with 31 to 90 days of maturation;
- 6. RAW MILK CHEESE Smooth and/or washed rind (rinds without the presence of fungi, resins and other items), with or without heating with 91 to 180 days of maturation;
- 7. RAW MILK CHEESE Smooth and/or washed rind (rinds without the presence of fungi, resins and other items) with or without heating, over 180 days of maturation;
- 8. RAW MILK CHEESE Treated rind (example: charcoal; resins; morge; dyes, among others) with less than 30 days of maturation;
- 9. RAW MILK CHEESE Treated rind (example: charcoal; resins; morge; dyes, among others) with 31 to 90 days of maturation;
- 10. RAW MILK CHEESE Treated rind (example: charcoal; resins; morge: dyes, among others) after 91 days of maturation;
- 11. RAW MILK CHEESE Flowery rind (rind with a predominance of filamentous fungi) with less than 30 days of maturation;
- 12. RAW MILK CHEESE Flowery rind (rind with a predominance of filamentous fungi) with 31 to 60 days of maturation;
- 13. RAW MILK CHEESE Filada dough;
- 14. PASTEURIZED MILK CHEESE Smooth and/or washed rind (rind without the presence of fungi, resins, and other items) with less than 15 days of maturation;
- 15. PASTEURIZED MILK CHEESE Smooth and/or washed rind (rind without the presence of fungi, resins, and other items) with 16 to 60 days of maturation;
- 16. PASTEURIZED MILK CHEESE Smooth and/or washed rind (rinds without the presence of fungi, resins and other items) with 61 to 90 days of maturation;
- 17. PASTEURIZED MILK CHEESE Smooth and/or washed rind (rinds without the presence of fungi, resins and other items) with 91 to 180 days of maturation;
- 18. PASTEURIZED MILK CHEESE Smooth and/or washed rind (rinds without the presence of fungi, resins and other items) over 181 days of maturation;
- 19. PASTEURIZED MILK CHEESE with treated rind (example: charcoal, resins, morge, dyes, among others);
- 20. PASTEURIZED MILK CHEESE with flowery rind (rind with a predominance of filamentous fungus);
- 21. PASTEURIZED MILK CHEESE Pasta Filada.
B) GOAT MILK
- 22. GOAT'S MILK CHEESE with enzymatic coagulation (rennet), smooth or washed rind;
- 23. GOAT'S MILK CHEESE with enzymatic coagulation (rennet), treated or bloomed rind;
- 24. GOAT'S MILK CHEESE with lactic or acid coagulation with treatment (mold or seasoning);
- 25. GOAT'S MILK CHEESE with lactic, enzymatic or acid coagulation without treatment (FRESH).
C) SHEEP MILK
- 26. SHEEP'S MILK CHEESE with enzymatic coagulation (rennet), smooth or washed rind;
- 27. SHEEP'S MILK CHEESE with enzymatic coagulation (rennet), treated or bloomed rind;
- 28. SHEEP'S MILK CHEESE with lactic or acid coagulation with treatment (mold or seasoning);
- 29. SHEEP'S MILK CHEESE with lactic, enzymatic or acid coagulation without treatment (FRESH).
D) BUFFALO MILK
- 30. Raw or pasteurized BUFFALO MILK CHEESE, non-filamented dough;
- 31. Raw or pasteurized BUFFALO MILK CHEESE, filada dough;
- 32. Raw or pasteurized BUFFALO MILK CHEESE, bloomy rind.
E) OTHER VARIETIES
- 33. FLAVORED AND/OR SEASONED RAW MILK CHEESES with less than 30 days of maturation (regardless of the type of milk);
- 34. FLAVORED AND/OR SEASONED RAW MILK CHEESES over 30 days of maturation (regardless of the type of milk);
- 35. FLAVORED AND/OR SPICED CHEESES MADE FROM PASTEURIZED MILK with less than 30 days of maturation (regardless of the type of milk);
- 36. FLAVORED AND/OR SPICED CHEESES FROM PASTEURIZED MILK over 30 days of maturation (regardless of the type of milk);
- 37. Sweet or savory STUFFED CHEESES (regardless of the type of milk);
- 38. PROVOLONE CHEESES or Provolone-type cheeses;
- 39. RAW MILK COALHO CHEESE (regardless of the type of milk);
- 40. PASTEURIZED MILK COALHO CHEESE (regardless of the type of milk);
- 41. REQUEIJÃO MORENO (regardless of the species of milk);
- 42. REQUEIJON BAR with or without zest (regardless of the type of milk);
- 43. RICOTTA seasoned or not, flavored or not (regardless of the type of milk);
- 44. CHEESE WITH BLUE MOLD (regardless of the type of milk);
- 45. DOUGH, spreadable, greaseable CHEESE (regardless of the type of milk);
- 46. BUTTER CHEESE;
- 47. CHEESE MIXED FROM MILKS OF DIFFERENT SPECIES raw or pasteurized, smooth or washed rind.
ATTENTION:
For the categories of raw milk cheese less than 30 days old: The criteria listed in Article 4 of this regulation must be observed, and in accordance with the legislation governing the obtaining of the Official Inspection Seal in the region or country of origin. Thus respecting the minimum maturation time established in the technical regulations applied to the health inspection of the cheeses in question.
For raw milk cheeses with flowery rinds: The criteria listed in Article 4 of this regulation must be observed, and in accordance with the legislation governing the obtaining of the Official Inspection Seal in the region or country of origin. Thus respecting the maximum maturation time established in the technical regulations applied to the health inspection of the cheeses in question.
Art. 9 – Samples
Cheeses must be sent intact, without punctures or dough evaluation probes. The minimum number of samples must comply with the criteria defined according to the weight of the pieces, ensuring sufficient material for evaluation and retesting, see the following specifications:
- Cheeses weighing up to 150 g - Send 6 (six) units;
- Cheeses from 151 g to 350 g - Send 4 (four) units;
- Cheeses from 351 g to 600 g - Send 3 (three) units;
- Cheeses from 601 g to 2 kg - Send 2 (two) units;
- Cheeses over 2 kg, send two wedges of approximately 1.0 kg each;
- For cheeses in jars, the quantities of samples are considered according to the weights drained from the respective packages.
First Paragraph: Only registered cheeses that are sent appropriately, meeting the minimum number of samples, as provided for in this article, will be judged. This minimum quantity covers what is necessary for testing, counter-testing and possible problems due to the transport of samples, as well as for representation in the competition, with the producer being able to send the entire and unique piece for judging, even if it exceeds the minimum quantity and weight required. In this case, the producer will only be responsible for dividing the sample, as one piece is needed for testing and another for counter-testing.
Second Paragraph: After the Competition, the leftover cheeses become the right and property of the event organization: Bonare Eventos and ExpoQueijo Brasil 2026/Araxá International Cheese Awards.
Art. 10 – Identification and shipment of samples
Samples must be sent in their original packaging, which includes the official health registration seal, packed in a transparent plastic bag and accompanied by the registration form generated by the official competition system. Print a registration form for each sample, including proof and retest.
The form must be attached to each product, so that the registration information and the QR code remain facing up, visible, legible and without wrinkles, ensuring the correct identification of the samples throughout the reception and evaluation process.
Samples must not present bas-relief marks or other types of signs that could identify the cheeses during evaluations, except in cases where legislation requires identification, such as Protected Designation of Origin (PDO) and Geographical Indications (GIs), as long as it does not identify the producer.
Sole Paragraph: If any sample is sent with any mark or other types of signs that could identify the origin of the producer or farm, the Organizing Committee will assess the need to remove the identification or eliminate the cheese from the competition.
Art. 11 – Receipt of samples
The locations suitable for receiving the registered cheeses will be defined by the Organizing Committee and published on the competition's official website: https://www.expoqueijobrasil.com.br/. Receipt of samples delivered in person to the Organizing Committee will take place on 06/24/2026 (Wednesday) and 06/25/2026 (Thursday), from 9 am to 5:30 pm, without fail, at the event location.
Sole Paragraph: Samples will not be received after the times described above.
Art. 12 – Identification for judging
The samples will receive alphanumeric codes, which identify the category entered by the producer himself, making the evaluation process blind. The participation of two identical cheeses from the same competitor is prohibited, under penalty of disqualification of the producer and all of his cheeses entered in this Competition.
Sole Paragraph: The Organizing Committee may disqualify a sample that has been entered in a category that does not correspond to its nature. Samples considered NOT SUITABLE will be excluded at the sole discretion of the Organizing Committee. Therefore, special care is required when making and packaging the cheeses entered in the Competition. Under no circumstances will the cheeses be returned and/or the registration fee refunded.
Art. 13 – Composition of the judging panel
The participation, as a judge, of any person who is also a competing producer in the competition is expressly prohibited. Failure to comply with this rule will result in the revocation of the grades awarded and the cancellation of any prize awarded.
For each evaluation table, a juror will be assigned as “Table Captain”, who will be chosen by the Organizing Committee, using the juror's technical competence as the selection criterion. The Table Captain is responsible for: defining the order of evaluation of the cheeses, assisting in the organization of the table, inserting descriptions of the evaluations into the voting system for subsequent viewing by the producer responsible for the sample, recording any penalties or disqualifications, and confirming, at the end of the session, with the Organizing Committee, that all evaluated samples had their respective evaluations duly registered in the system.
For the Phase II evaluation, the jurors will be selected and invited by BONARE, and cannot have participated in the Phase I panel.
The final evaluation aimed at defining the SUPER OURO award (Phase III) will be carried out by a panel composed exclusively of jurors with recognized technical competence in the dairy sector and in the sensory analysis of cheeses.
First Paragraph: Professionals with proven experience in the areas of dairy technology, sensory analysis, cheese production, scientific research or technical evaluation of dairy products may join the SUPER OURO panel.
Second Paragraph: In order to guarantee the impartiality and credibility of the judging, the following will not be able to join the SUPER OURO panel: I – producers who have entered cheeses in the competition; II – professionals who represent companies or brands with products registered in the final stage; III – representatives of development entities, institutional promotion or organizations directly involved in promoting the competition; IV – people appointed exclusively based on political or institutional criteria, without proven technical knowledge in the area of cheese.
Third Paragraph: Jurors selected for the SUPER OURO stage must formally declare the absence of a conflict of interest, committing to act with independence, impartiality and confidentiality.
Fourth Paragraph: If a direct or indirect link is identified between a juror and any of the finalist cheeses, the Organizing Committee must immediately replace him or her with another qualified professional.
Paragraph Five: The participant declares to be aware that the cheeses in the competition, due to their artisanal nature, may contain traces of allergenic ingredients (such as oilseeds, gluten, soy, eggs, among others) not declared on the entry form. By voluntarily signing up as a judge, the individual assumes full responsibility for the risks arising from the tasting, exempting the organization from any responsibility for possible allergic reactions.
Art. 14 – Judging
The cheese judging will be carried out by a panel of judges selected by the event's Organizing Committee and previously trained by EPAMIG ILCT. The judges will use a computerized system owned by BONARE, which will have an evaluation form with the following attributes to be evaluated with their respective weights:
Overall appearance10
Color10
Texture15
Odor15
Aroma15
Consistency20
Flavor50
First Paragraph: The evaluation will be carried out in three phases, as described below:
PHASE I – Judging will take place by category of registered cheeses, as long as the minimum number of samples is reached, as established in Article 7. The judges will evaluate the attributes in the system, according to Table 1, with the final grade corresponding to the average of the scores assigned, expressed as a percentage. The three highest scoring samples in each category will be awarded a Gold, Silver or Bronze Trophy, as long as they achieve a score equal to or greater than 75%. In the event of a tie, the winner will be the one with the highest score in the Flavor attribute, as it is the attribute with the greatest weight. If the tie persists, the following order will be considered for the other sensory attributes: Consistency, Texture, Odor, Aroma, Overall appearance and Color.
PHASE II – Samples classified as Gold in Phase I will be subjected to a new evaluation by a different group of technical jurors, using global criteria (single score). At this stage, Phase I grades will be disregarded. From this new evaluation, the 12 best-scoring samples will be selected, which will advance to the SUPER OURO competition. In the event of a tie, the score for the “flavor” attribute obtained in Phase I will be considered. The samples will be distributed into four groups, evaluated by four panels of judges, drawn using the BONARE competition system, with the three highest scores from each panel advancing to Phase III.
PHASE III – Conducted by a group of technically competent jurors, as established in Article 13, the 12 samples classified in Phase II will be subjected to a new judgment, using global criteria (single score). At this stage, the scores from Phases I and II will be disregarded, however, in the event of a tie, the score for the “flavor” attribute obtained in phase I will be considered. At the end of this phase, the winner of the SUPER OURO Trophy will be determined.
These stages may be open to the public, with simultaneous transmission to the Vila Gastronomica space, ensuring the preservation of the jurors' identity when assigning scores, in order to guarantee the individuality and confidentiality of the evaluations.
Art. 15 – Awards
Gold, Silver and Bronze trophies will be awarded in each category, as described in the First Paragraph of Article 14, in addition to the maximum prize called SUPER OURO, destined for the cheese with the best overall evaluation in the competition.
First Paragraph: At the time of awarding, in the case of cheeses with names "analogous or similar" to the names of cheeses with Denomination of Origin, the declaration and presentation of the sample will be made only by the category, respecting national and international records.
Second Paragraph: Any complaints regarding classification must be made in writing and delivered to the Organizing Committee via email
expoqueijo@gmail.com, within 72 hours after publication of the result on the official ExpoQueijo Brasil 2026 – Araxá International Cheese Awards website and the event's social networks.
Art. 16 – Publication of results
The ExpoQueijo Brasil 2026 – Araxá International Cheese Awards Organizing Committee will publish the results on the event website www.expoqueijobrasil.com.br, as well as through social networks @expoqueijobrasil. The awards ceremony will also be broadcast in real time through the event's official communication channels and platforms.
Art. 17 – Use of the brand
Obtaining any award gives the winner the right to use the brand “ExpoQueijo Brasil 2026 – Araxá International Cheese Awards”, under the terms and conditions established in this regulation.
First Paragraph: The brand may only be used by the winner in exclusive association with the registered and awarded product, in accordance with its description and commercial name contained in the registration form.
Second Paragraph: It is permitted to use the “ExpoQueijo Brasil 2026 – Araxá International Cheese Awards” logo through direct printing or self-adhesive sticker on the packaging of the winning cheese.
Third Paragraph: The brand may be used indefinitely, as long as the year of the award is expressly indicated.
Fourth Paragraph: The use of any mention of “ExpoQueijo Brasil 2026 – Araxá International Cheese Awards” in the marketing of products that do not comply with this regulation will be considered a fraudulent practice, subject to appropriate measures.
Paragraph Five: Products whose award is revoked, for any reason, are expressly prohibited from using the ExpoQueijo Brasil brand, under penalty of fraud, subjecting the offender to applicable legal and judicial measures.
Art. 18 – Final Provisions
The ExpoQueijo Brasil Festival – Araxá International Cheese Awards, composed of the International Craft Cheese Competition, International Forum, Fair of Products Linked to Milk and its Derivatives, flavoring and tasting of the remaining products from the competition, in addition to courses, lectures, seminars, conversation circles, cultural presentations, gastronomy and kitchen show, is designed and organized by Bonare Eventos e Empreendimentos Ltda., registered with CNPJ no. 08.389.764/0001-22, and will be carried out in accordance with all health surveillance protocols in force at the time of its execution.
This ExpoQueijo Brasil 2026 – Araxá International Cheese Awards regulation was prepared by EPAMIG ILCT, SEAPA-MG and BONARE, with the support of the following institutions: MAPA, EMATER-MG, SEBRAE-MG, FAEMG and AMIQUEIJO.
It is hereby established that any controversies, doubts or demands arising from this competition or these regulations will be resolved exclusively in the jurisdiction of the District of Araxá/MG, expressly waiving any other, however privileged it may be.
This regulation is duly registered at the Registry of Titles and Documents of Legal Entities of the District of Araxá/MG, producing all applicable legal effects.
"EXPOQUEIJO BRASIL 2026 • ARAXÁ INTERNATIONAL CHEESE AWARDS”
