Cheese tourism in a World Heritage site: Vall de Boí (Catalan Pyrenees)

Forné, Francesc Fusté

doi:10.54055/ejtr.v11i.196

Cited by 32 publications

(3 citation statements)

References 9 publications

(16 reference statements)

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“…Cheese and tourism have been the most critical subjects in recent years. In contrast, cheese tourism is de ned as activities that involve visiting the areas where cheese is produced through natural raw materials, milk production, and traditional production methods (Fusté-Forné, 2015). Cheese tourism is a component of gastronomy tourism, cheese tasting in destinations such as France, Italy, and Spain (V. seeing traditional production methods with the natural landscape in situ (Fusté-Forné, 2015, 2020a; Kop et al, 2006) participating in fairs or visiting festivals(Folgado-Fernández et al, 2019; Fusté-Forné, 2020b) and attracts tourists to regions where cheese is produced in large populations for new experiences.…”

Section: Introductionmentioning

confidence: 99%

An Important Cheese in Turkish Cuisine: A Research on PGI-Registered Erzurum String Cheese

Denk¹

2023

Preprint

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Cheese communicates the identity and culture of the regions where they are produced to consumers. This includes the origin of the milk used, pastures greened with aromatic herbs and natural scenery, cheese producers, traditional production methods, and consumption rituals. This vast structure is, in fact, closely related to cheese-focused tourism. In addition, the industrial property rights geographical indication (GI) provides quality assurance to consumers regarding the product it has registered and protected and offers economical, social, and environmental benefits to the region where production is made. The purpose of the current study is to reveal the importance of the GI-registered Erzurum string cheese, one of the essential tastes of Erzurum cuisine, to contribute to the importance of it in the local cuisine, to review the production stages according to the registration document and to develop recommendations for transferring it to future generations. Erzurum string cheese is a type of cheese produced in the Eastern Anatolia Region of Turkey. It was registered with the particular mark in 2009 and enjoyed nationwide.

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Section: Introductionmentioning

confidence: 99%

An Important Cheese in Turkish Cuisine: A Research on PGI-Registered Erzurum String Cheese

Denk¹

2023

Preprint

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“…In the southern region of La Rioja we find the Sierra de Cameros, which represents the landscape where Camerano cheese is made and where its name comes from. Camerano cheese is integrated into the rural landscape and lifestyle of La Rioja manifested for example in activities such as the transhumance which provides cheese with a unique sense of place (Ermolaev et al 2019; Fusté-Forné 2015; Marcoz et al 2016). In this sense, the origin of cheese in La Rioja dates to the 13th century.…”

Section: Introductionmentioning

confidence: 99%

La Rioja in a Cheese

Fusté‐Forné

2022

International Journal of Rural Management

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The ways in which people produce and consume food reveal both historical and contemporary dynamics attached to environmental and social factors. La Rioja is a Spanish region located in the northern area of the Iberian Peninsula which is famous for its wine. However, it also has a cheese which dates to the Medieval Ages. La Rioja landscapes and lifestyles are embedded in Camerano cheese, which is made in the Sierra de Cameros with a Protected Designation of Origin. The value chain of Camerano cheese is based on a close connection between people, places and practices. Drawing from a case study method and supported by a visual auto ethnography, results reveal the relevance of Camerano cheese and its trajectory from ancient to modern times from the perspective of local actors. While La Rioja wine may eclipse La Rioja cheese, this article adds to the understanding of local products as part of the narratives of food as a path to protect and promote local identities.

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“…Examples of food tourism have a significant impact on both economic and social development of agricultural areas, and engage local growers with tourism development as a source of differentiation, distinction, and diversification [16][17][18]. In this context, one of the typologies that has been widely developed over the last few years is cheese tourism [19][20][21][22], where this relationship between territory, people, and sustainable tourism activity is manifested.…”

Section: Introductionmentioning

confidence: 99%

Dairy Tourism: A Local Marketing Perspective

Fusté‐Forné

2021

Dairy

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Examples of niche tourism have emerged in parallel to the growing importance of food tourism in destination management and marketing. Examples of this include mushroom tourism, tea tourism, or udon tourism, among others. This study analyzes one of this specialist forms of food tourism: dairy tourism. Dairy tourism is the leisure and tourist practice that leads to the discovery of production, transformation, and commercialization processes of milk and milk derivatives. Specifically, the objective of this research is to discuss the relationships between local dairy landscapes and tourism in the Catalan region of Empordà, in the northeast of the Iberian Peninsula. Drawing on field visits and interviews with the seven regional producers, results describe the mechanisms of dairy tourism from a local marketing perspective.

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Cheese tourism in a World Heritage site: Vall de Boí (Catalan Pyrenees)

Cited by 32 publications

References 9 publications

An Important Cheese in Turkish Cuisine: A Research on PGI-Registered Erzurum String Cheese

An Important Cheese in Turkish Cuisine: A Research on PGI-Registered Erzurum String Cheese

La Rioja in a Cheese

Dairy Tourism: A Local Marketing Perspective

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