Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

Bonadonna, Alessandro; Peira, Giovanni; Giachino, Chiara; Molinaro, Luana

doi:10.3390/agriculture7080065

Cited by 26 publications

(25 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Martins and Ferreira (2017) found that the use of the optional quality term "mountain food" could encourage better recognition of mountain foods by consumers and thus improve the economic and market performance of farms. Bonadonna (2016) and Bonadonna et al (2017) analysed the level of awareness and interest of some farms in the North-Western Alps in the EU label. Bonadonna et al (2015) and Bonadonna and Duglio (2016) investigated the applicability of the EU regulation's rules regarding the production of few traditional kinds of cheese from small mountain areas in Piedmont.…”

Section: Introductionmentioning

confidence: 99%

Consumer attitudes towards the mountain product label: Implications for mountain development

et al. 2021

View full text Add to dashboard Cite

To protect and promote the originality and authenticity of mountain foodstuffs, the European Union set Regulation No 1151/2012 to create the optional quality term “mountain product”. Our research aimed at exploring the attractiveness of the mountain product label for consumers, considering both attitude towards the label itself and purchase intentions. We propose a model to investigate relationships between four latent constructs — mountain attractiveness, mountain food attractiveness, attitude towards the mountain product label, and purchase intention — which have been tested, thus confirming the statistical relevance of the relationships. All 47 items selected for describing the latent constructs are suitable for this purpose. Ridge and LASSO results also show that 17 items of the first three constructs are relevant in explaining purchase intentions. Some contextual variables, such as age, income, geographical origin of consumers, and knowledge of mountain products and mountains for tourism purposes, can positively influence consumers’ behavior. These findings could support the design of mountain development strategies, in particular marketing actions for both the product and the territory.

show abstract

Section: Introductionmentioning

confidence: 99%

Consumer attitudes towards the mountain product label: Implications for mountain development

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Each interview lasted 30 min. The authors analyzed the interview results in two steps i.e., in the first phase, they evaluated them individually, so as to avoid Sustainability 2018, 10, 2911 8 of 17 them being influenced [138]; in the second phase, they shared and compared individual evaluations and the fundamental issues pertinent to the aim of this paper were extrapolated [139,140].…”

Section: Surveymentioning

confidence: 99%

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

et al. 2018

Self Cite

View full text Add to dashboard Cite

Abstract:The foodservice sector plays an important economical role in the "Langa del Barolo", in Northwest Italy. It is now on the UNESCO (the United Nations Educational, Scientific and Cultural Organization) World Heritage List and is in first place in Italy in the Vineyard Landscape field, along with the Roero and Monferrato territories. The tourists who visit this area are constantly increasing and its inscription in UNESCO World Heritage List seems to have increased its international appeal even more. This study aimed at obtaining feedback from the "Langa del Barolo" restaurateurs as to their perception of the communication and promotion tools implemented to enhance the territory. A semi-structured interview, that adopted a questionnaire based on the PAPI technique, was used to survey all the 78 restaurateurs in this area. This technique was chosen to stimulate the individual propensity of the restaurant owner to share information freely. It was observed that the UNESCO status provides new stimuli for the restaurateurs when carrying out their activities, increases tourist's interest in the "Langa del Barolo" and disseminates the local brands at an international level. Other tools, such as TripAdvisor, word-of-mouth, Slow Food and gastronomic guides, were also presented and discussed with the participants. The feedback and results demonstrate that having a UNESCO status improves and enhances the territory, making it an extremely useful promotion tool.

show abstract

“…Most of the research on cheeses from traditional farms concerns ripened cheeses [ 13 , 14 ], and there have been few research papers on the properties of soft, unripe cheeses intended for immediate consumption. Due to the traditional animal feeding systems used in summer (pasture) and winter (silage and root crops) on small and medium-sized Polish farms, the season in which the milk is collected can alter the characteristics of the cheese produced from it.…”

Section: Introductionmentioning

confidence: 99%

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Czyżak-Runowska

Wójtowski

Gogół

et al. 2020

Animals

View full text Add to dashboard Cite

The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein–Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l'Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (p ≤ 0.05). Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses (p ≤ 0.05). The highest level of yellow (b*) was found in whole milk summer cheeses; those produced in winter were 16% less yellow. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.

show abstract

Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

Cited by 26 publications

References 40 publications

Consumer attitudes towards the mountain product label: Implications for mountain development

Consumer attitudes towards the mountain product label: Implications for mountain development

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Contact Info

Product

Resources

About