El 2º Concurso Nacional de Quesos, Manteca y Dulce de Leche, que se realizará en Paraná, se extenderá entre los días 14 y 16 de octubre inclusive, y contará con jueces nacionales de Uruguay, Brasil y Ecuador. Entre ellos, destaca la argentina Elena Betty Coste, doctora en Tecnología de Alimentos, ingeniera Zootecnista y jurado de concursos internacionales de quesos.
En relación al encuentro, que sucederá en el Centro Provincial de Convenciones (CPC), la especialista afirmó que esperan la participación de muchos productores, ya que Entre Ríos es una provincia «que se caracteriza por sus quesos de vaca duros y semiduros, aunque también produce quesos blandos como el cremoso o el por salut, que también participan de este certamen».
Coste indicó que pueden participar todas las pymes que estén inscriptas en el registro sanitario, tanto la empresa como el producto. «Esto es controlado por la dirección técnica del concurso, ya que es un premio también hacer las cosas como corresponde. Esperamos a pymes productoras de queso de vaca, oveja, cabra y búfala», resaltó.
La jurado explicó que para este tipo de concursos se convoca a personas formadas en el tema, «que estén en la parte técnica, ya sea en control de calidad de quesos o de la parte tecnológica; algunos cuentan con más experiencia en concursos, otros con menos, pero se los va formando». Añadió que se evalúa en todos los casos -se trate de queso, manteca o dulce de leche-, es, por un lado, características visuales específicas, después la parte de consistencia o textura y luego la parte más linda, que es la olfato-gustativa: oler el queso, probarlo y dar un veredicto de acuerdo al tipo de queso».
Asimismo, Coste resaltó la importancia que tiene para las pymes participar de este tipo de concursos: «Cada empresa que gana un premio lo suele hacer público. Esto ocurre también en Europa: hace años que se hacen concursos y los productores usan mucho los premios para difusión, colocando en el empaque el sello de que ganaron en determinado certamen».
A su vez, precisó hay dos objetivos centrales en los concursos: premiar la calidad de aquellos que realizan una buena labor, ya que se nota el tratamiento de la leche y el madurado en el producto final; y ayudar y brindar un aporte a aquellos que tengan que mejorar la calidad. «Nosotros hacemos una evaluación completa del queso y después los productores pueden preguntarse por qué no ganaron una medalla, y ver que dijeron los jurados. Ellos tienen una suerte de resumen de lo que pasó con el queso, una crítica realmente constructiva de parte del ojo de expertos», expresó finalmente.
Cómo intervenir
Los interesados en concursar pueden hacerlo inscribiéndose en el sitio web https://concursoargentinoquesosyotros.com.ar/. Los interesados pueden seguir la cuenta oficial del concurso en la red social Instagram @concursoquesosyotros.
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