Nov 16, 2025
3 min read
The Biopark project, west of Paraná, is turning milk from small producers into an award-winning delicacy with technical and institutional support – and it's impressive.
Quality Brazilian cheeses compete for the global podium and boost agribusiness in Paraná
Passionata is considered one of the ten best cheeses in the world - Credit: Disclosure/Biopark
The Biopark project, in the West, transforms milk from small producers into technical support of international interest
Between the 13th and the 15th of November, the capital of Switzerland is in Switzerland.Among this select group, Brazil has a real chance to be in one of the big projects – thanks to the project from Paraná with innovation, rural training and applied science.
Among the cheeses are developed in the laboratory of fine cheeses of the Bioparc Obrazan in Toledo (PNR), which will present Brazil in the competition, Three are new.The initiative, which has been transformed milk from small and medium-size producers into the legis of cystem, as well as successful awards, as well as successful awards, as well as successful awards, as well as successful awards, as well as successful awards, as well as successful awards, as well as successful awards, as well as successful awards, as well as successful and internal awards, as well as successful awards, as well as successful awards, as well as successful awards, as well as successful awards, as well as successful awards, as well as successfully-ceemerye, as well as successful and internal, and policial.
The project offers free comprehensive consultations for producers, from milk analysis to the development of visual identity, labeling and market access. "Producers associated with the project receive full and free technical support, from improving milk quality to cheese production, with full transfer of technologies developed in the laboratory. Throughout the participation period, quality standards are continuously monitored, ensuring that the characteristics and excellence of the developed products are maintained," explains Kennedy de Bortoli, researcher at the Fine Cheese Laboratoryat Biopark Educação.
Carolina Trombini, Research, Development and Innovation Manager at Biopark Educação, adds: "The project also offers technical guidance for investments in the physical infrastructure of cheese factories, helping to choose the most suitable equipment and layout, according to the goals and size of each producer. In addition, they constantly monitor the technical and management topic, since the practical topics are the digital sales market, the strengthening of good sales markets, the maintenance of new sales practices. Thisa completed project: from the moment the producer decides to participate, he can count on support in all phases of the new venture.
Methods and Technology
O projeto é resultado de uma coalizão estratégica entre o Biopark, o Biopark Educação, o Instituto de Desenvolvimento Rural do Paraná (IDR‑PR), o Sebrae/PR, o Sistema Faep/Senar e a Prefeitura de Toledo, consolidando uma rede colaborativa que promove inovação, qualificação técnica e valorização da produção local. Juntos, eles transformam a cadeia leiteira — setor estratégico no Paraná, segundo maior produtor do país — com uma lógica de diferenciação de mercado, valorização do terroir e acesso a certificações como SIM, SUSAF e SISBI.
Based on the technical evaluation, each producer receives individual cheese technology recommendations according to the characteristics of their milk.Diversity is a priority: It helps to create a competitive and harmonious ecosystem and a good cheese in the region.
The result of concrete and expanded possibilities
In 2024, the aged cheese Passionata, Biopark Fine Cheese Project technology, produced by Queijaria Flor da Terra (Toledo-PR), was chosen as the best in Latin America and 9th best in the world at the World Cheese Awards.This year, in addition to the already presented technologies, three new creations are competing in Switzerland: Guarandu with the aroma of guarana;Tropical Garoa, which uses coagulated citrus;and Florescer, washed leather and bold color.Products that combine Brazilian identity and gastronomic sophistication and are already attracting the interest of European importers and chefs.
Today, the Queijos Finos do Biopark project has 27 integrated producers, 26 types of cheese on the market, and plans for national expansion are already underway with the support of the Government of Paraná.
"We have not been able to create a problem for producers with low barriers to entry. At the same time, we refer to the rural development policy of the village, the food security of the villages and technological innovations."
About the Biopark
Located in Toledo (PR), Biopark is a private technology park designed by Luiz and Carmen Donaduzzi.It stands out as the only Brazilian ecosystem where science, education, business and quality of life coexist in the same territory.It offers state-of-the-art infrastructure for companies, educational institutions and research laboratories.Its "symbiotic economy" model encourages coexistence between children, students, researchers and entrepreneurs, creating a unique environment for innovation.Recognized nationally and internationally, the biopark has won awards such as Anprotec and Valle del Iguazú 2025, and is a member of the IASP, the main global network of science parks.
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