What is it about?
With the increasing importance of geographic marking systems all over the world, production methods of traditional cheeses have started to be recorded in countries and transferred to industry with more hygienic and standard production techniques. the popularity of traditional cheeses as “niche products” in the gastronomy of countries is increasing day by day
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Why is it important?
Cheese is diversified according to geographical regions and affected by different culinary cultures. We aimed to reveal the production methods and quality characteristics of these lesser known cheeses and wanted to find participants in a book on an axis ranging from Mesopotamia to Europe and America, not to limit it to just one country or region and to create a richer literature
Perspectives
The aim of this book is to the greatest traditionally cheese types of country/region (artisanal cheeses by making traditional technology), transfer of production methods from generation to generation and increase recognition of products.
Dr Aylin Celile Oluk
Eastern Mediterranean Agricultural Research Institute
Read the Original
This page is a summary of: Traditional Cheeses from Selected Regions in Asia, Europe, and South America, January 2020, Bentham Science Publishers,
DOI: 10.2174/97898114323611200101.
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