Data/hora: 11/06/2024 01:30:54

Provedor de dados: | 118
País: | Chile
Título: | Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
Autores: | Lacoste,Pablo; Jiménez,Diego; Soto,Natalia.
Data: | 2014-12-01
Ano: | 2014
Palavras-chave: | Agrofoods in Chile; Appellations of Origin; Chanco cheese; Geographical Indication.
Resumo: | The origin of Chanco cheese in Chile, between 1750 and 1860, is discussed. The inventories of eight cheese factories from the 18th and 19th centuries as well as additional documentary sources from the time period are studied. Chanco cheese was a cooked and matured cheese from cow and, mainly, sheep milk. The original productive zone was limited by the Maule and Itata rivers, in the Central Valley. In the 18th and 19th centuries, Chanco cheese was recognized as the best cheese in Chile; its production and marketing were well established during the first two thirds of the19th century, and it commanded good market prices based on its fame. Chanco cheese was eaten throughout almost the entire country, from Copiapó to Valdivia. Chanco cheese was also significantly exported during the middle of the 19th century.
Tipo: | Journal article
Idioma: | Inglês
Identificador: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300004
Editor: | Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
Formato: | text/html
Fonte: | Ciencia e investigación agraria  v.41 n.3 2014