I. Queso de Villalónuso y justificación del nombre geográfico a lo largo de su historia

  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: 173-180

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

Tipo: Achega congreso

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Resumo

One third of the cheeses manufactured in Spain are produced in Castille and Leon.Beyond this relative economic importance, there is an extraordinary cheese tradition reflected in the more than 17 traditional varieties of cheese produced in this region.However, “Villalón Cheese” or “Pata Mulo” does not yet have a quality label at Europeanlevel, which covers the type of cheese produced not only in this Villa but throughout theterritory of Tierra de Campos. A documentary tour through history and literature canhelp to justify the use of this deserved name. The name for a cheese whose personality,idiosyncrasy and own temperament were achieved as the village that originated it, based onthe tenacity and effort of its shepherds and cheese makers.

Fonte de datos: Dialnet