Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America

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...

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Autores principales:	Lacoste,Pablo, Jiménez,Diego, Soto,Natalia
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2014
Materias:	Agrofoods in Chile Appellations of Origin Chanco cheese Geographical Indication
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300004
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spelling	oai:scielo:S0718-162020140003000042015-02-25Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin AmericaLacoste,PabloJiménez,DiegoSoto,Natalia Agrofoods in Chile Appellations of Origin Chanco cheese Geographical Indication 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.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.41 n.3 20142014-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300004en10.4067/S0718-16202014000300004
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Agrofoods in Chile Appellations of Origin Chanco cheese Geographical Indication
spellingShingle	Agrofoods in Chile Appellations of Origin Chanco cheese Geographical Indication Lacoste,Pablo Jiménez,Diego Soto,Natalia Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
description	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.
author	Lacoste,Pablo Jiménez,Diego Soto,Natalia
author_facet	Lacoste,Pablo Jiménez,Diego Soto,Natalia
author_sort	Lacoste,Pablo
title	Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
title_short	Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
title_full	Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
title_fullStr	Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
title_full_unstemmed	Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
title_sort	genesis and identity of chanco cheese (chile 1750-1860): a contribution to studies on appellations of origin in latin america
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300004
work_keys_str_mv	AT lacostepablo genesisandidentityofchancocheesechile17501860acontributiontostudiesonappellationsoforigininlatinamerica AT jimenezdiego genesisandidentityofchancocheesechile17501860acontributiontostudiesonappellationsoforigininlatinamerica AT sotonatalia genesisandidentityofchancocheesechile17501860acontributiontostudiesonappellationsoforigininlatinamerica
_version_	1714202158886289408

Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America

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