II. Queso de Villalón. Informes, estudios y publicaciones que justifican su notoriedad

  1. Rodríguez, L.A.
  2. Asensio, C.
  3. Delgado, D.
  4. Bodas, R.
Libro:
XLII Congreso nacional y XVIII internacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC)
  1. M.ª Jesús Alcalde Aldea (coord.)
  2. Ceferina Vieira Aller (coord.)
  3. Juan José García García (coord.)
  4. Valentín Pérez Pérez (coord.)
  5. Raúl Bodas Rodríguez (coord.)
  6. Jesse Barandika (coord.)

Editorial: Ediciones Universidad de Salamanca ; Universidad de Salamanca

ISBN: 978-84-9012-793-3

Ano de publicación: 2017

Páxinas: 181-186

Congreso: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (42. 2017. Salamanca)

Tipo: Achega congreso

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Resumo

Thanks to the exquisite knowledge of their herds adapted to specific agro-climaticconditions, Castille and Leon shepherds have managed to obtain a milk with exceptionalcharacteristics for manufacturing original, exclusive cheeses, that are closely linked tospecific areas and whose know-how is handed down by families. One of these cheesesis called “Villalon” (in the province of Valladolid) or “Pata Mulo”. The use and rationaleof its geographical name from reports, studies and publications is guaranteed after a firstbibliographical and documentary analysis. This is a necessary first step before getting aEuropean quality label (Protected Geographical Indication, PGI).

Fonte de datos: Dialnet