{"id":9963,"date":"2026-03-13T13:51:30","date_gmt":"2026-03-13T12:51:30","guid":{"rendered":"https:\/\/fromago.info\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\/"},"modified":"2026-07-01T12:54:04","modified_gmt":"2026-07-01T10:54:04","slug":"a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar","status":"publish","type":"post","link":"https:\/\/fromago.info\/pt-pt\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\/","title":{"rendered":"A \u00abTierra de Sabor\u00bb junta-se ao sucesso da Masterclass sobre defeitos do queijo: as inscri\u00e7\u00f5es est\u00e3o prestes a fechar"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A jornada t\u00e9cnica, liderada pelo especialista internacional Mucio Furtado e por Pablo Rivero (Entrepinares), consolida-se como um evento imperd\u00edvel para o setor leiteiro no pr\u00f3ximo dia 21 de abril, em Zamora.<\/p>\n\n<p class=\"wp-block-paragraph\" id=\"p-rc_991ccedb4a6ea63d-19\">O interesse pela forma\u00e7\u00e3o t\u00e9cnica de alto n\u00edvel no setor do queijo \u00e9 uma realidade palp\u00e1vel. A <strong>Escola Internacional de Ind\u00fastrias L\u00e1cteas (EILZA)<\/strong> e <strong>a Fromago Cheese Experience<\/strong> anunciam com entusiasmo que est\u00e3o prestes a esgotar as vagas do curso <em> \u00abDefeitos no queijo: Diagn\u00f3sticos e solu\u00e7\u00f5es t\u00e9cnicas\u00bb.<\/em> <\/p>\n\n<p class=\"wp-block-paragraph\" id=\"p-rc_991ccedb4a6ea63d-20\">Este sucesso de aflu\u00eancia recebe agora um impulso definitivo com a incorpora\u00e7\u00e3o da <strong>Tierra de Sabor<\/strong> como colaborador oficial do evento<sup><\/sup>. O selo de qualidade de Castela e Le\u00e3o junta-se a uma iniciativa que procura a excel\u00eancia na produ\u00e7\u00e3o e o rigor tecnol\u00f3gico em cada peda\u00e7o de queijo<sup><\/sup>. <\/p>\n\n<div style=\"height:58px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-buttons has-white-background-color has-background is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-fe48e5de wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-vivid-red-background-color has-background wp-element-button\" href=\"http:\/\/www.eilza.es\/curso\/clase-magistral-defectos-en-los-quesos\">Inscreve-te em www.eilza.es<\/a><\/div>\n<\/div>\n\n<div style=\"height:58px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\"><strong>Um programa concebido para a excel\u00eancia t\u00e9cnica<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\" id=\"p-rc_991ccedb4a6ea63d-21\">O evento, que vai decorrer durante oito horas no <strong>Teatro do Semin\u00e1rio de Zamora<\/strong>, oferece uma abordagem exaustiva aos desafios qu\u00edmicos e bioqu\u00edmicos da produ\u00e7\u00e3o de queijo<sup><\/sup><sup><\/sup>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Oradores de destaque:<\/strong> Vamos contar com a vis\u00e3o de <strong>Mucio Furtado<\/strong>, uma autoridade internacional com 13 livros t\u00e9cnicos publicados, e com a experi\u00eancia estrat\u00e9gica de <strong>Pablo Rivero<\/strong>, da Queser\u00edas Entrepinares.<\/li>\n\n\n\n<li><strong>Conte\u00fados-chave:<\/strong> V\u00e3o ser abordados desde os fundamentos da forma\u00e7\u00e3o dos \u00abolhos\u00bb e das altera\u00e7\u00f5es gasosas at\u00e9 fen\u00f3menos complexos como as rea\u00e7\u00f5es de Maillard (<em>escurecimento<\/em>) e a otimiza\u00e7\u00e3o de queijos de pasta mole, tipo Brie ou Camembert.<\/li>\n\n\n\n<li><strong>Networking setorial:<\/strong> O evento inclui um espa\u00e7o de catering pensado para promover a troca de experi\u00eancias entre os mais de 150 profissionais j\u00e1 inscritos.<\/li>\n\n\n\n<li><\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1280\" src=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/\/Mucio-Furtado-y-Pablo-Rivero-1024x1280.jpg\" alt=\"\" class=\"wp-image-8948\" srcset=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-1024x1280.jpg 1024w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-512x640.jpg 512w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-256x320.jpg 256w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1280\" src=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza-1024x1280.jpg\" alt=\"\" class=\"wp-image-8951\" srcset=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza-1024x1280.jpg 1024w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza-512x640.jpg 512w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza-256x320.jpg 256w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A jornada t\u00e9cnica, liderada pelo especialista internacional Mucio Furtado e por Pablo Rivero (Entrepinares), consolida-se como um evento imperd\u00edvel para o setor leiteiro no pr\u00f3ximo dia 21 de abril, em Zamora. O interesse pela forma\u00e7\u00e3o t\u00e9cnica de alto n\u00edvel no setor do queijo \u00e9 uma realidade palp\u00e1vel. A Escola Internacional de Ind\u00fastrias L\u00e1cteas (EILZA) e [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8950,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[186],"tags":[],"class_list":["post-9963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-pt-pt-3"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A \u00abTierra de Sabor\u00bb junta-se ao sucesso da Masterclass sobre defeitos do queijo: as inscri\u00e7\u00f5es est\u00e3o prestes a fechar - FROMAGO Cheese Experience \u00b7 Zamora<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fromago.info\/pt-pt\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A \u00abTierra de Sabor\u00bb junta-se ao sucesso da Masterclass sobre defeitos do queijo: as inscri\u00e7\u00f5es est\u00e3o prestes a fechar - FROMAGO Cheese Experience \u00b7 Zamora\" \/>\n<meta property=\"og:description\" content=\"A jornada t\u00e9cnica, liderada pelo especialista internacional Mucio Furtado e por Pablo Rivero (Entrepinares), consolida-se como um evento imperd\u00edvel para o setor leiteiro no pr\u00f3ximo dia 21 de abril, em Zamora. O interesse pela forma\u00e7\u00e3o t\u00e9cnica de alto n\u00edvel no setor do queijo \u00e9 uma realidade palp\u00e1vel. A Escola Internacional de Ind\u00fastrias L\u00e1cteas (EILZA) e [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fromago.info\/pt-pt\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\/\" \/>\n<meta property=\"og:site_name\" content=\"FROMAGO Cheese Experience \u00b7 Zamora\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/FromagoZamora\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-13T12:51:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-01T10:54:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Fromago\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@FromagoZamora\" \/>\n<meta name=\"twitter:site\" content=\"@FromagoZamora\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Fromago\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\\\/\"},\"author\":{\"name\":\"Fromago\",\"@id\":\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/#\\\/schema\\\/person\\\/068651ce42fa2eeb7fbd0a0a1f509037\"},\"headline\":\"A \u00abTierra de Sabor\u00bb junta-se ao sucesso da Masterclass sobre defeitos do queijo: as inscri\u00e7\u00f5es est\u00e3o prestes a fechar\",\"datePublished\":\"2026-03-13T12:51:30+00:00\",\"dateModified\":\"2026-07-01T10:54:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\\\/\"},\"wordCount\":312,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/fromago.info\\\/aef\\\/wp-content\\\/uploads\\\/Mucio-Furtado-y-Pablo-Rivero.jpg\",\"articleSection\":[\"NOT\u00cdCIAS\"],\"inLanguage\":\"pt-PT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\\\/\",\"url\":\"https:\\\/\\\/fromago.info\\\/pt-pt\\\/a-tierra-de-sabor-junta-se-ao-sucesso-da-masterclass-sobre-defeitos-do-queijo-as-inscricoes-estao-prestes-a-fechar\\\/\",\"name\":\"A \u00abTierra de Sabor\u00bb junta-se ao sucesso da Masterclass sobre defeitos do queijo: as inscri\u00e7\u00f5es est\u00e3o prestes a fechar - 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