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

Lacoste, P; Jimenez, D; Soto N.

Keywords: chanco cheese, appellations of origin, Agrofoods in Chile, Geographical Indication

Abstract

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 the 19th century, and it commanded good market prices based on its fame. Chanco cheese was eaten throughout almost the entire country, from Copiapo to Valdivia. Chanco cheese was also significantly exported during the middle of the 19th century.

Más información

Título según WOS: Genesis and identity of Chanco cheese (Chile 1750-1860). A contribution to studies on Appellations of Origin in Latin America
Título según SCOPUS: Genesis and identity of chanco cheese (Chile 1750-1860). a contribution to studies on appellations of origin in latin america [Génesis e identidad del queso Chanco (Chile 1750-1860). Una contribución al estudio de las denominaciones de origen en América Latina]
Título según SCIELO: Genesis and identity of Chanco cheese (Chile 1750-1860): A contribution to studies on Appellations of Origin in Latin America
Título de la Revista: CIENCIA E INVESTIGACION AGRARIA
Volumen: 41
Número: 3
Editorial: PONTIFICIA UNIV CATOLICA CHILE, FAC AGRONOMIA INGENIERIA FORESTAL
Fecha de publicación: 2014
Página de inicio: 317
Página final: 325
Idioma: English
DOI:

10.4067/s0718-16202014000300004

Notas: ISI, SCIELO, SCOPUS