They chose the best cheeses, dulce de leche and butter in Argentina: what brands they are and where they are produced

Cheese, dulce de leche and butter

: three highly consumed dairy products in Argentina that are going through a good moment thanks to the proliferation of small and medium-sized companies that with an artisan desire are committed to optimizing the quality of these foods.

It was time for a

to realize this trend and recognize the

for dairy SMEs

has just taken place in the province of Córdoba .

In the event sponsored by the National Institute of Industrial Technology INTI,

 The jury was made up of 48 professionals and specialized technologists.

Its general coordination was in charge of Gustavo Cifre, a food technology engineer and director of the Escuela Superior Integral de Lechería, and Elena Beatriz Coste, a cheese specialist engineer and founding partner of @quesarte_argentina.

In total,

from 13 different categories,

among family members and confectioners, and

The results of the First National Cheese, Dulce de Leche and Butter Contest

The most varied cheeses in the first national contest dedicated to this dairy product.

In each category of the products that participated, the first three places were awarded

, except in the case of some types of cheeses that were left vacant in the second and third position because there were no exponents that achieved sufficient scores.

Among the most popular brands

in the City of Buenos Aires

This signature, which is currently available in any supermarket gondola,

Similar cases are those of the

,

Quesos Migue

, a venture from the Buenos Aires city of Vedia, is also a brand that is frequently found in delicatessens, cheese shops, and Buenos Aires gourmet stores that

: its Sardo cheese obtained first place and its provolone third. . 

In the contest, 285 different cheeses were evaluated.

The great dilemma about which is

also found an answer in the contest:

which is also sold in the city of Buenos Aires. 

Below is the complete list of award-winning cheeses, milk sweets and shortenings. 

The best cheeses in Argentina according to the National Cheese, Dulce de Leche and Butter Contest

1. Soft cheeses: Quartirolo, Creamy, Por Salut and their lean versions, light, without salt, others.

The LacNat cream cheese obtained third place in its category.

First place: For Salut March 22.

(Santa Fe)

Second place: Creamy Lombarde.

(Cordova)

 Third place: Creamy LacNat.

(Cordova)

2. Semi-hard cheeses without eyes: Tybo, Danbo, Gouda, Edam, Raclette, Morbier, and their light versions, reduced or without salt, others.

First place: Gouda Light Blue Cheese (Buenos Aires)

Second place: Tybo Cayelac Cheese (Córdoba)

Third place: Artisanal Raclette Cheese (Córdoba)

3. Semi-hard cheeses with eyes: Holland, Pategrás, Fontina, Colonia, Gruyère, Emmental.

Fontina Lactear cheese obtained second place.

First place: Emmental Sobrero and Cagnolo.

(Cordova)

Second place: Fontina Lactear cheese.

(Cordova)

Third place: Fontina Artisanal Style Cheese.

(Cordova). 

4. Hard cheeses, subcategory A: Sardo, Romano, Goya, Provolone

First place: Sardo Migue Cheese (Buenos Aires)

Second place: Sardo Castelmar Cheese (Buenos Aires).

Third place: Migue Provolone Cheese (Buenos Aires). 

5. Hard Cheeses, Subcategory B: Sbrinz, Reggianito, Reggiano, Parmesan, Cheddar

Reggianito Arroyo Cabral, one of the hard cheeses that obtained first place.

First place: Arroyo Cabral Reggianito Cheese (Córdoba)

Second place: Reggianito Raggio di sole cheese.

(Cordova)

Third place: Sbrinz cheese.

(Buenos Aires)

6. Pasta filata cheeses, subcategory A: Mozzarella for pizza

Tonutti mozzarella cheese, the best for pizza.

First place: Mozzarella Tonutti (Entre Ríos). 

Second place: Mozzarella Lombarde (Córdoba). 

Third place: Mozzarella without lactose Lombarde.

(Cordova)

7. Pasta filata cheeses, subcategory B: Provoleta, Provolone filata.

First place: Arroyo Cabral spun provolone cheese.

(Cordova)

Second place: Provolone cheese spun The three stars.

(Cordova)

Third place: Lombarde spun provolone cheese.

(Cordova)

8. Pasta filata cheeses, subcategory C: Fresh Mozzarella, Boconccino, Polpetta, Scamorza, Foglia, Stracciatella, Burrata, others.

The burrata: mozzarella with stracciatella.

Photo: Unsplash.

First place: Burrata Festa Cheese (Buenos Aires).

Second place: Burrata Cheese Cuisine & Co. (Buenos Aires)

Third place: -

9. Cheeses with internal molds: Blue

The blue cheese from La quesera.

First place: La quesera blue cheese (Santa Fe). 

Second place: -

Third place: -

10. Cheeses with external molds: Camembert, Brie, others with moldy rind.

First place: Camembert La Boheme cheese.

(Cordova)

Second place: Neufchatel La Boheme cheese.

(Cordova).

Third place: Brie La Boheme cheese.

(Cordova)

11. Flavored and/or spiced cheeses.

Santa Lucía flavored cheeses obtained second and third place in their category.

First Place: Artisan Style Marbled Cheese.

(Cordova)

Second place: Gouda cheese with pepper Santa Lucía Sabores Criollos (La Pampa).

Third place: Gouda cheese with oregano Santa Lucía Sabores Criollos (La Pampa).

12. Cheeses made with special milk (sheep, goat, buffalo, mixtures).

Cabrandi goat's milk spreadable cheese.

First place: Cabrandi goat's milk spreadable cheese.

(Mendoza)

Second place: Santa Lucía sheep's milk hard cheese Creole flavors.

(The Pampa).

Third place: -

13. Reprocessed or melted cheeses.

First place: Processed cheese with La Quesera cooked ham.

(Santa Fe)

Cheeses La Quesera.

Second place: La Quesera spreadable processed cheese.

(Santa Fe)

Third place: Processed cheese with Gruyere La Quesera cheese.

(Santa Fe)

The best milk caramels in Argentina according to the National Cheese, Milk Caramel and Butter Contest

The dulce de leche participated in two categories: family and pastry.

Photo: Andres D'Elia.

14. Family Dulce de Leche

First place: Familiar royal style.

(Cordova).

Second place: Family Double A. (Córdoba)

Third place: Family Estancia María Luisa (Entre Ríos). 

15. Dulce de leche confectioner.

First place: Pastry chef The little one.

(Between rivers).

Second place: Pastry chef Elio Fagiano.

(Santa Fe). 

Third place: Pastry chef Duy Amis.

(Cordova)

The best butter in Argentina according to the National Cheese, Dulce de Leche and Butter Contest

16. Extra quality butter.

Tonadita butter swept its category.

First place: Low lactose butter Tonadita.

(Cordova).

Second place: Unsalted butter Tonadita.

(Cordova)

Third place: Tonadita Butter.

(Cordova). 

look also

20 recipes for dulce de leche lovers

The best cheeses in MAPPA: from a creamy cheese like the old ones to a "roquefort" awarded in the world