The sustainable production of Mediterranean cheeses. Highlights of the home-made cheeses from "Sierra de Cádiz" (Andalusia, Spain)
2008
Navarro, L.; Ruiz, F., Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica , Alcalá del Río-Sevilla (Spain). Centro de Investigación y Formación Agraria "Las Torres-Tomejil" | Ruiz Avilés, P., Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica , Córdoba (Spain). Centro de Investigación y Formación Agraria "Alameda del Obispo"
The production of goat and sheep milk cheeses in "Sierra de Cádiz" is an example of environmental and socioeconomic sustainable production, besides a relevant element of diversity, and rural development. The origin of the milk coming from autochthonous breeds; the extensive feeding system (Natural Parks of Grazalema and Alcornocales); and homemade production justify this assumption. In this paper, sustainable cheese production is explained, based on two surveys conducted among stockbreeders and cheese makers, besides interviews with local experts
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