| dc.contributor | | en-US |
| dc.contributor | | es-ES |
| dc.creator | Lacoste, Pablo | |
| dc.creator | Jiménez, Diego | |
| dc.creator | Soto, Natalia | |
| dc.date | 2014-09-01 | |
| dc.date.accessioned | 2021-01-18T16:30:20Z | |
| dc.date.available | 2021-01-18T16:30:20Z | |
| dc.identifier | https://www.rcia.uc.cl/index.php/ijanr/article/view/1380 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/161957 | |
| dc.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.El origen del Queso Chanco en Chile en el periodo 1750-1850 es discutido. Al efecto, fueron estudiados los inventarios de ocho fábricas de queso registradas en los siglos XVIII y XIX, además de otras fuentes documentales. El queso Chanco era un queso cocido y maduro hecho principalmente de leche de oveja y, en menor medida, de leche de vaca. La zona productiva original fue delimitada por los ríos Maule e Itata, localizada en el Valle Central de Chile. En los siglos XVIII y XIX fue reconocido como el mejor queso de Chile. Su producción y mercado se establecieron bien dentro de los dos primeros tercios del siglo XIX. Su fama le permitió obtener buenos precios de mercado. Fue comido en casi todo el país, desde Copiapó a Valdivia. También se hicieron significativas exportaciones del queso de Chanco aproximadamente a mediados del siglo XIX. | en-US |
| dc.description | | es-ES |
| dc.format | | |
| dc.language | eng | |
| dc.publisher | Pontificia Universidad Católica de Chile | en-US |
| dc.relation | https://www.rcia.uc.cl/index.php/ijanr/article/view/1380/1095 | |
| dc.source | International Journal of Agriculture and Natural Resources; Vol 41, No 3 (2014); 317-325 | en-US |
| dc.source | International Journal of Agriculture and Natural Resources; Vol 41, No 3 (2014); 317-325 | es-ES |
| dc.source | 2452-5731 | |
| dc.source | 2452-5731 | |
| dc.subject | FOOD PRODUCTS | en-US |
| dc.subject | Agrofoods in Chile, Appellations of Origin, Chanco cheese, Geographical Indication, Agroalimentos en Chile, denominaciones de origen, indicación geográfica, queso de Chanco. | en-US |
| dc.subject | | es-ES |
| dc.subject | | es-ES |
| dc.title | Genesis and identity of Chanco cheese (Chile 1750-1860). A contribution to studies on Appellations of Origin in Latin America | en-US |
| dc.title | | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | | en-US |
| dc.type | | es-ES |
