Indian Cheeses Shine at Mundial do Queijo do Brasil 2026
Do You Know These Indian Cheeses Won Top International Honours?
News 18
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Indian artisanal cheeses made a remarkable debut at the Mundial do Queijo do Brasil 2026 in São Paulo, Brazil, winning four medals, including one Super Gold, two Gold, and one Silver. This prestigious international cheese competition featured entries from over 30 countries, showcasing India's growing prominence in the global cheese market.
- 01India won four medals at the Mundial do Queijo do Brasil 2026, including one Super Gold.
- 02Eleftheria Gulmarg won the Super Gold for its creamy Brie-style cheese.
- 03Yak Churpi-Soft, from Ladakh, and Eleftheria Brunost both received Gold medals.
- 04Eleftheria Kaali Miri earned a Silver medal for its unique pepper-coated flavor.
- 05This marks India's first participation in the competition, highlighting its emerging artisanal cheese industry.
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At the Mundial do Queijo do Brasil 2026 held in São Paulo, Brazil, Indian artisanal cheeses achieved significant recognition by winning four medals, including one Super Gold, two Gold, and one Silver. This competition, known for its prestige, featured entries from over 30 countries. India's standout performer, Eleftheria Gulmarg, won the Super Gold for its soft, creamy Brie-style cheese made from cow's milk, praised for its refined flavor and technical precision. The Gold medal was awarded to Yak Churpi-Soft, crafted from rare yak milk in Ladakh, offering a rustic, tangy flavor that reflects its high-altitude origins. Another Gold went to Eleftheria Brunost, an innovative take on Norway's traditional brown whey cheese, recognized for its smooth texture and rich caramel notes. Lastly, Eleftheria Kaali Miri, a semi-hard cheese with a black pepper crust, received a Silver medal for its balanced taste and creative flavor layering. This impressive performance underscores India's rising status in the global artisanal cheese scene.
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The success of Indian cheeses at this international competition may boost local artisanal cheese production and increase global interest in Indian dairy products.
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