Brazil Cheese World Cup: eating places in São Paulo can have a gastronomic itinerary

Between the 15th and 25th of September, 15 locations serve dishes, desserts and drinks that celebrate artisanal cheese production, as part of the official program of the contest.

Between the 15th and 18th of September, the city of São Paulo receives the award for the first time. Brazil Cheese World Cupan important event in the sector that will reach its second edition in 2022. To celebrate national cheese production, the Gastronomic Tour of the World Cheese World Cup in Brazil will be held as part of the official program, a festival that will be on display between September 15th and 25th, in 15 addresses in the capital.

Organized by Heloisa Collins, master cheese maker at Capril do Bosque, and Lucas Terribili, from MarAberto.CO, the Gastronomic Route proposed a challenge to professionals at the head of restaurants, bars, ice cream parlors, confectioneries, rotisseries and bakeries in São Paulo: create suggestions unpublished with Brazilian cheeses.

Inspired by the ingredients, they developed recipes with cheeses from 13 artisanal national producers, offered à la carte.

The list of participating addresses includes Agustín, Carlos Pizza, Carlota, Casa Tucupi, Confeitaria Marilia Zylbersztajn, Frida & Mina, Laskarina Bouboulina, Le Jazz Brasserie, LosDos Taqueria, Mesa III Rotisseria (Sumaré), Mila, Preto Cozinha, Quincho, Shuk Falafel & Kebabs and Artisan Bakery Zestzing.

Check out the restaurant menus:

agustin

The bar at Itaim Bibi, run by the couple Juglio Ortiz, responsible for the cocktails, and Nora Brass, who oversees the kitchen, created a drink especially for the festival: the Martina (R$35, photo on the right). The cocktail mixes cachaça infused with Marmoratto cheese (from QJO Martina), dry vermouth and chili pickles. Another new recipe served at the Roteiro is the Canned Citrus Tarte Tatin (R$32), which uses buffalo milk jam from Laticínio Montezuma.
Address: Rua Carla, 53, Itaim Bibi.

Carlos Pizza

Among the best pizzerias in the city, Carlos also created a recipe for the Roteiro, which will be sold in its two units. This is the Serrinha pizza (R$48), which combines Serrinha cheese (SilvaniA2 Artisanal Dairy), mushrooms and red onion.
Addresses: Rua Harmonia, 501, Vila Madalena. Phone: (11) 3813-2017. Alameda Tietê, 658, Jardim Paulista. Phone: (11) 3088-0666.

Charlotte

Chef Carla Pernambuco used three Brazilian cheeses for the recipes she created for the event. One of them is the Harumaki with mushrooms, caramelized onions and Cuesta cheese from Pardinho Artesanal (R$50). Also new are the Squids on the grill with Tulha cheese fonduta from Fazenda Atalaia (R$89) and the Tarta de queso (R$38), made with Fermier cheese from Leiteria Santa Paula and served with kinkans and clove lime compote.
Address: Rua Sergipe, 753, Higienópolis. Phones: (11) 98225-6030 and (11) 3661-8670.

Tucupi House

At the Acre-accented restaurant run by Amanda Vasconcelos, the sun-dried beef croquette with buffalo cheese from Fazenda São Victor, on Marajó Island (R$ 32), and the soft Polenta with Minas Padrão Premium Santa Luzia cheese and oxtail ragu in tucupi (R$79).
Address: Rua Maj. Maragliano, 74, Vila Mariana.

Confectionery Marilia Zylbersztajn

For the event, Marilia Zylbersztajn developed the Capril Capriolês boursin cheese tarts (R$17, photo on the right), prepared with filo dough and served with mango and passion fruit syrup.
Address: Rua Fradique Coutinho, 942, Pinheiros. Phone: (11) 96570-0094.

Frida & Mina

Piazinho cheese ice cream with pieces of caramelized coconut. (Lais Acsa/Disclosure)

Created especially for the script, the Piazinho cheese ice cream from Pé do Morro has bits of caramelized coconut (photo at the beginning of the text; 1 scoop, R$14; 2 scoops, R$22; 3 scoops, R$30; the jar for travel (600g) costs R$ 60).
Address: Rua Artur de Azevedo, 1147, Pinheiros. Phone: (11) 2579-1444.

Le Jazz Brasserie

Chico Ferreira, responsible for the kitchen at Le Jazz, prepared a complete menu for the days of the event, served exclusively at the Pinheiros unit. As a starter, Gougère cheese Quina da Pé do Morro (R$ 32), stuffed with salmon rillette and mini-cress. On the main stage, there is lamb Kofta with pistachio (R$ 45), served with sheep curd from Queijaria Rima and Moroccan couscous. For dessert, the suggestion is the Névoa Cheese from the Santa Paula dairy accompanied by dried fig compote (R$ 28).
Address: Rua dos Pinheiros, 254, Pinheiros. Phone: (11) 2359-8141.

LosDos Taqueria

The address dedicated to street food in Mexico will serve two new recipes during the event. One of them is the Elote with miso butter, tajin and Cuesta da Pardinho cheese (R$22) and another, the creamy ricotta toast SilvaniA2 Artisanal Dairy and boursin from Capril Capriolês with buffalo milk jam from Laticínio Montezuma (R$25). ).
Address: Rua Guaicuí, 26, Pinheiros.

Laskarina Bouboulina

Laskarina Bouboulina’s full menu. (Lais Acsa/Disclosure)

One of Barra Funda’s good kitchens will also prepare new recipes, such as the Marajó Cheese Pide (R$38), which combines cheese from Fazenda São Victor, a mix of organic tomatoes and chermoula. Another order created by chef Camila Moura for the Roteiro is the cheese Crème brûlée (R$30), made with Cuesta from Pardinho and Bem Brasil, from Belafazenda, and served with jabuticaba molasses and breadsticks.
Address: Rua Sousa Lima, 67, Barra Funda.

Table III

Chef Ana Soares’ creations for the event will be sold at Mesa III Rotisseria, in Sumaré. There are three special pasta options to take away, including Panzerotti (rooster comb) with creamy ricotta SilvaniA2 Artisanal Dairy, roasted figs, caramelized walnuts (R$95; 500g) – the tip is to finish with Sage Butter (R$45) ). Another suggestion is the Ravioli with Minas Padrão Premium cheese from Fazenda Santa Luzia, plantain and Brazil nuts (R$105; 500g), which goes well with cream cheese (R$65; 500ml). There is also Quina cheese Tortelli from Pé do Morro, a mix of Japi mushrooms, porcini and toasted almonds (R$140; 500g), which can be combined with Parmesan Cream (R$72.50; 500ml).
Address: Rua Dr. Paulo Vieira, 21, Sumaré. Telephones: (11) 3868-5500, 3868-5501 and 9474-62417.

mila

Chef Pedro Pineda, responsible for the cuisine of this cosmopolitan, provocative and relaxed osteria, created two special recipes for the Gastronomic Tour. One of them is the dry pasta served with Chouchou cheese fonduta from Capril do Bosque and guanciale (R$ 71), served as a main dish. The other suggestion is a pre-dessert to share: Cacauzinho cheese from Capril do Bosque, served whole with chocolate fudge and jam (R$76).
Address: R. Bandeira Paulista, 1096, Itaim Bibi. Phone: (11) 2925-8442.

Black Kitchen

Bonezinho: top hat with pastel stuffed with boursin, peanut crumble, plantain jam and manioc molasses foam. (Lais Acsa/Disclosure)

Rodrigo Freire’s restaurant from Salvador celebrates Bahian flavors and, for the event, will prepare two new dishes. One of them is the plantain gnocchi (R$ 74), golden and served with a mix of Tulha cheeses from Fazenda Atalaia and Canastra, plus crunchy cabbage, beetroot chips and a mix of chestnuts. Another option is the Bonézinho (R$37, photo on the left), inspired by the traditional top hat, a pastel filled with boursin from Capril Capriolês, accompanied by peanut crumble, plantain jam and manioc molasses foam.
Address: Rua Fradique Coutinho, 276, Pinheiros. Phone: (11) 95609-6842.

Quincho

Chef Mari Sciotti’s house will serve a varied Board of Brazilian cheeses (R$56). The suggestion combines Cuesta from Pardinho Artesanal, Tulha from Fazenda Atalaia, Chouchou from Capril do Bosque and Piazinho from Pé do Morro with house fruit compote and MBee honey.
Address: Rua Mourato Coelho, 1447, Vila Madalena.

Shuk Falafel & Kebabs

Middle Eastern street food is the specialty of this address, which will serve an order created especially for the Gastronomic Tour. This is the Kharuf Coalhada (R$ 32, photo on the right), a dry curd made with sheep’s milk from Queijaria Rima and served with tomato confit, olive oil from Serra da Mantiqueira and zaatar bread.
Address: Rua Ferreira de Araújo, 385, Pinheiros.

Zestzing Artisan Bakery

Cheese Twisted. (Lais Acsa/Disclosure)

Baker Claudia Rezende was inspired by the contest to create Torcido de queijo (R$6, photo on the left), a twisted croissant dough sprinkled with Pardinho Artesanal Cuesta cheese before baking.
Address: Alameda Tietê, 496, Jardim Paulista. Phone: (11) 94340-9515

About the Brazil Cheese World Cup: The only national award that embraces the entire cheese sector, involving artisanal and industrial producers, the Brazil Cheese World Cup is endorsed by the Guilde Internationale des Fromagers. The first edition of the event was held in Araxá (MG) a year before the pandemic, received more than 950 cheeses registered and attracted about 33 thousand people. São Paulo is the host of the second edition of the Brazilian Cheese World Cup, which will be held from September 15 to 18 at Teatro B32, on Avenida Faria Lima.

The program includes technical conferences, discussion forums, training courses and harmonized tastings. In addition to the Cheese and Dairy Products contest, there will be awards for the Best Cheese Maker and the Best Cheese Maker in Brazil.

Source: Exam