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| Lacoste,Pablo; Castro,Amalia; Jiménez,Diego; Soto,Natalia; Rendón,Bibiana; Briones,Félix. |
| This paper studies the historical evolution of Chanco cheese during two very different time periods: 1860-1900 and 1900-1930. The former was characterized by a high presence of the aforementioned cheese in Chilean society, and the latter period encompassed a time of identity contamination. Unlike Pisco, which has been delimited and protected as an Appellation of Origin (AO), Chanco cheese has been a victim of dilution of its own identity and cultural value. We hypothesize that the dilution and devaluing of Chanco cheese was a result of the incoherent actions of the State, producers and merchants with respect to its assessment, protection and delimitation of its identity. |
| Tipo: Journal article |
Palavras-chave: Agro foods; Appellations of Origin; Chanco cheese; Chile; Identity contamination. |
| Ano: 2015 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202015000100009 |
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| Lacoste,Pablo; Jiménez,Diego; Soto,Natalia. |
| 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... |
| Tipo: Journal article |
Palavras-chave: Agrofoods in Chile; Appellations of Origin; Chanco cheese; Geographical Indication. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300004 |
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