Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world.[3] In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year.[4] Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.[3]
In the 18th century—during the colonial era—Argentina was the place of origin of the Tafí del Valle and Goya cheeses which, along with Chanco from Chile, constitute the oldest cheeses created in the Southern Cone region of South America.[5] Tafí del Valle is the oldest cheese of Argentina and originated in what is now the city of the same name in Tucumán, traditionally attributed to Jesuit missionaries,[5] while Goya was created in what is now the city of the same name in Corrientes.[6] These cheeses are one of the few typical Latin American food products with nearly three hundred years of history, along with tequila from Mexico, pisco from Peru and Chile, and chicha, among others.[5]
Modern Argentine cheesemaking culture emerged as a result of the major European immigration wave that took place during the late 19th and early 20th centuries,[3][2] which turned Buenos Aires into a "melting pot" and a great cosmopolitan city, while radically changing the customs of both the working and upper classes.[7] These immigrants, especially those from Italy, introduced the cheesemaking technologies of their home countries and attempted to recreate their cheeses.[3][2] Popular cheeses of Argentine origin include Reggianito, Sardo, Cremoso, Provoleta and Pategrás.[3][2]
The Argentine dairy industry is highly developed and is among the most modern in Latin America.[3] Cheese is by far the most produced dairy product in the country, accounting for approximately 45% of national milk production, making the country one of the top 10 cheese-producing countries in the world and the second in Latin America after Brazil.[3] More than half of the total cheese production of the country corresponds to soft cheeses (with Cremoso being the most consumed in the country),[8] followed by semi-hard cheeses (30%) and hard cheeses (15%).[3]
Due to the wide range of high-quality cheese produced in Argentina, imports of cheeses are very low—between 2,000 and 8,000 million tonnes—and mainly come from Brazil and Uruguay.[3] The country to which the most cheese is exported is Brazil—accounting for 43% of the total exports as of 2011—followed by Venezuela, Russia, Mexico, Chile and South Korea.[3]
Argentina is also the Latin American country that consumes the most cheese, with 12 kilos per capita per year.[4] As a result of increased consumption, the cheese production in the country grew significantly in the 2000s decade, going from 430,955 tonnes in 2001 to 508,000 tonnes in 2009.[3] During this period, cheese consumption went from 8.3 kg per capita in 2003 to 12.4 kg per capita in 2012.[3]
Goya — One of the oldest cheeses of Argentina,[10] it was created by Gregoria Morales in the late 18th century in the province of Corrientes.[6] Morales' nickname was Goya, so the cheese began to be called by that name, as well as the town where she was based, 200 km from the city of Corrientes.[6] By 1840, Goya was so popular that it was the best-selling cheese in the city of Buenos Aires.[6] The cheese is now regarded as a classic of Argentine culture.[6] Along with the Tafí del Valle cheese, Goya is one of the few typical Latin American food products with nearly three hundred years of history.[5]
Reggianito — A popular Grana-type cheese that is made from cow's milk and is mainly produced in the provinces of La Pampa, Buenos Aires, Santa Fe, Córdoba and San Luis.[11] Reggianito is based on Italian hard cheeses such as Parmigiano Reggiano and Grana Padano, as it is the result of the adaptation of the cheesemaking technology introduced by Italian immigrants.[1] In fact, its name is a diminutive of Reggiano and can be translated as "Little Reggiano", as it is produced in much smaller wheels and only aged for 5–6 months.[2] Reggianito has been credited as one of the reasons why Parmigiano Reggiano received Protected Denomination of Origin, as "Italian cheesemakers feared [it] would become a serious threat to their export market."[2] Reggianito is considered the most important hard cheese of Argentina, as it is the most exported and most consumed in the country.[1]
Semi-hard cheesesedit
Another cheese of Italian heritage, Sardo is based on Pecorino Romano.[4] Depending on its age, Sardo can be recognized as either a semi-hard cheese,[4] or a hard cheese.[12]
Chubut — Named after the Patagonian province of Chubut, where it was created by Welsh immigrants during the mid-to-late 19th century as they prepared a homemade cheese following the techniques of their ancestors.[13] The popularity of this cheese spread thanks to the Magnasco company, which registered Chubut cheese in 1900 and began producing it in the city of Río Cuarto, Córdoba.[13] This product was later detached from the original formula and began to be known as Río Cuarto cheese.[13] Chubut cheese has historically been popular as a pairing with quince paste (Spanish: dulce de membrillo), a combination called queso y dulce (lit.'cheese and jam') or vigilante, a typical dessert of Argentine cuisine.[13][14]
Holanda — Also known as Mar del Plata for having been created in the coastal city of the same name, it is a semi-fat cheese that is made with partially skimmed cow's milk and is matured from 4 to 12 months.[4] It has a light yellowish color and well scattered eyes, and its rind is naturally paraffined or colored with red or yellow paint.[4] For this reason, Holanda cheese is also known as Cáscara Colorada (English for "red rind").[15] Some sources consider Holanda to be another name for the local semi-hard cheese Pategrás.[8][15] It is related to Edam cheese, which was adapted by European immigrants.[15]
Pategrás — The most popular semi-hard cheese produced in Argentina.[16] It is made with pasteurized cow's milk and has a white-yellowish and uniform color, which has a firm and compact texture and an elastic consistency.[16] Pategrás has a characteristic sweet flavor and a clean, well-developed aroma.[16] The rind of the cheese is smooth and closed, generally covered with a layer of natural paraffin or colored with a red or yellow plastic emulsion.[16] There is a variety of Pategrás known as "pategrás sandwich" or "queso barra", which has a more elastic texture and does not have eyes, with the intention of being cut into thin slices.[16]
Provoleta — A local variant of Provolone that is traditionally grilled and eaten as an appetizer while barbecuing.[2] It was created by the Italian immigrant Natalio Alba in the 1940s, looking to find a cheese that could be cooked as part of the typical Argentine asado.[17] Provoleta entered the Food Code in 1955 under the name Queso Provolone Hilado Argentino (English: "Argentine Stretched Provolone Cheese").[17]
Sardo — A yellowish white cheese similar to Pecorino Romano, although the latter is made from sheep's milk while Sardo is made with cow's milk.[4] In its youth, Sardo is a semi-hard cheese with a soft, sweet and aromatic flavor, and as it matures it acquires more hardness and a more intense flavor.[4] In fact, Sardo may also be considered a hard cheese.[12][18][19]
Tafí del Valle — The cheese of Tafi del Valle, Tucumán, is the oldest cheese of Argentine origin, created in the 18th century and traditionally attributed to Jesuit missionaries.[5] Along with Goya cheese, Tafí del Valle cheese is one of the few typical Latin American food products with nearly three hundred years of history.[5] Every year, the city of Tafí del Valle hosts the National Cheese Festival (Spanish: Festival Nacional del Queso).[20]
Cremoso — Also known as Mantecoso (English: "buttery") and Fresco (English: "fresh"),[8][21] Cremoso cheese is defined by the Argentine Food Code as a "high and very high moisture product, made from whole milk or standardized milk, with or without the addition of cream, acidified by lactic bacteria culture and coagulated by rennet and/or specific enzymes."[22] Cremoso is a white-yellowish cheese, with a sweet and slightly acid taste.[22] Its paste is soft and somewhat elastic, and it is matured between 20 and 30 days.[22] Cremoso is derived from the cheeses of Italy and Switzerland.[9] As its name suggests, Cremoso varies between a somewhat elastic texture, and a creamy and sticky consistency.[9] It is the most popular cheese in Argentina, as it is prized for its high meltability.[8][21]
Cuartirolo — Defined by the Argentine Food Code as a "high and very high moisture product, made from whole milk or standardized milk, acidified by lactic bacteria culture and coagulated by rennet and/or specific enzymes."[22] Some authors consider Cuartirolo to be another name for Cremoso cheese,[21] with the 2017 book Global Cheesemaking Technology—edited by Photis Papademas and Thomas Bintsis—noting that: "Even if some sources in the literature and the Argentinean legislation distinguish between [Cremoso and Cuartirolo], they are virtually the same".[9]
Quesillo — Artisan cheese produced in the Argentine Northwest, mainly the provinces of Catamarca and Tucumán, but also Santiago del Estero, Salta and Jujuy.[23] It is defined as a "fresh product obtained by spinning an acidified paste" and an "intermediate product obtained by coagulation of milk by means of rennet and supplemented or not by the action of specific lactic acid bacteria".[23] Quesillo's origin dates back to the dairy activity developed by the original locals of the region, being a traditional product made mainly by women with recipes passed down from generation to generation.[23] In 2017, after an initiative supported by the governments of Tucumán, Salta and Catamarca, Quesillo was officially incorporated to the Argentine Food Code, which enables the cheese to be produced and distributed outside the informality that characterized it until then.[23][24]
^ abcd"Protocolo de calidad para Queso Reggianito" (PDF) (in Spanish). Argentina: Dirección Nacional de Alimentos y Bebidas. Ministerio de Agricultura, Ganadería y Pesca. August 30, 2007. SAA017. Retrieved May 3, 2022.
^ abcdefgDitaranto, Jamie (November 11, 2014). "Latin American Cheese: Argentina". Culture: The Word on Cheese. Portland, Maine: Culture Acquisition LLC. Retrieved May 2, 2022.
^ abcdefghijklmPapademas & Bintsis, eds. (2018). p. 175
^ abcdefghPepe Arias, Gimena (March 25, 2021). "Cuántos tipos de queso hay en Argentina y cómo distinguir sus diferencias". Clarín (in Spanish). Retrieved April 23, 2022.
^ abcdefgLacoste, Pablo (2017). "Revisión: El queso de Tafí del Valle y el despertar de la cultura del queso en Argentina". Idesia (in Spanish). 35 (1). Arica: Facultad de Ciencias Agronómicas. Universidad de Tarapacá. ISSN 0718-3429. Retrieved April 30, 2022 – via SciELO.
^ abcdef"El origen de la provoleta y la historia del queso Goya: dos creaciones argentinas con el toque de los inmigrantes" (in Spanish). TN. September 11, 2021. Retrieved April 30, 2022.
^Sebreli, Juan José (June 1997). Escritos sobre escritos, ciudades bajo ciudades (paperback) (in Spanish) (1st ed.). Buenos Aires: Editorial Sudamericana. pp. 275–370. ISBN978-950-07-1274-3.
^ abcde"¿Cuál es tu queso preferido?, una guía con los tipos más populares". La Nación (in Spanish). July 16, 2012. Retrieved May 5, 2022.
^ abcdePapademas & Bintsis, eds. (2018). pp. 307–309
^"Día Mundial del Queso: su increíble historia en Argentina y 5 recetas fáciles para los días de frío". El Cronista (in Spanish). March 25, 2022. Retrieved April 30, 2022.
^ abFerreri, María José (2018). Quesos de pasta dura y quesos rallados (Thesis) (in Spanish). Concepción del Uruguay, Entre Ríos: Universidad Tecnológica Nacional. Retrieved May 3, 2022 – via Argentina.gob.ar.
^ abcdBalmaceda (2016). "Queso Chubut y tren lechero"
^Balmaceda (2016). "Queso y dulce: El postre nacional"
^ abc (in Spanish). Rosario, Santa Fe: Lácteos Rosalat. Archived from the original on May 4, 2022. Retrieved May 4, 2022.
^ abcdePapademas & Bintsis, eds. (2018). pp. 344–346
^ abBalmaceda, Daniel (2021). "La provoleta, otro invento argentino". Grandes historias de la cocina argentina (eBook) (in Spanish). Buenos Aires: Editorial Sudamericana. Penguin Random House. ISBN978-9500766319. Retrieved April 30, 2022 – via Google Books.
^ (in Spanish). Rafaela, Santa Fe: Ilolay. Archived from the original on May 3, 2022. Retrieved May 3, 2022.
^ (in Spanish). Rosario, Santa Fe: Lácteos Rosalat. Archived from the original on May 3, 2022. Retrieved May 3, 2022.
^"Tafí del Valle: por la suspensión de la Fiesta del Queso, proponen subsidiar a los artistas locales". La Gaceta (in Spanish). February 11, 2022. Retrieved May 3, 2022.
^ abcdBecker, Miriam (June 1, 2003). "El queso bien argentino". La Nación (in Spanish). Retrieved May 4, 2022.
^ abcd"Capítulo VIII: Alimentos lacteos". Código Alimentario Argentino (in Spanish). Argentina: Dirección Nacional de Alimentos y Bebidas. Ministerio de Agricultura, Ganadería y Pesca. Retrieved April 29, 2022.
^ abcdPilatti, Leonor María; Soria, Rosana; Núñez, Marta; Porcel, Norma (March 1, 2019). "Incorporación del quesillo al Código Alimentario Argentino" (PDF) (in Spanish). Argentina: Instituto Nacional de Tecnología Agropecuaria (INTA). Ministerio de Agricultura, Ganadería y Pesca. Retrieved May 3, 2022.
^"Incorporaron al quesillo artesanal al Código Alimentario Argentino" (in Spanish). Télam. October 11, 2017. Retrieved May 4, 2022.
Bibliographyedit
Balmaceda, Daniel (2016). La comida en la historia argentina (eBook) (in Spanish). Buenos Aires: Editorial Sudamericana. Penguin Random House. ISBN978-9500756891. Retrieved May 2, 2022 – via Google Books.
Papademas, Photis; Bintsis, Thomas, eds. (2017). Global Cheesemaking Technology. Hoboken, New Jersey: John Wiley & Sons. ISBN9781119046158.
External linksedit
Media related to Cheese from Argentina at Wikimedia Commons
April 13, 2024
argentine, cheese, most, produced, dairy, product, country, making, argentina, second, largest, cheese, producer, latin, america, among, cheese, producing, countries, world, addition, argentina, latin, american, country, that, consumes, most, cheese, with, kil. Argentine cheese is by far the most produced dairy product in the country making Argentina the second largest cheese producer in Latin America and among the top 10 cheese producing countries in the world 3 In addition Argentina is the Latin American country that consumes the most cheese with 12 kilos per capita per year 4 Production is mainly centered in the provinces of Cordoba Santa Fe and Buenos Aires in the Pampas region of the central and east central parts of the country 3 Reggianito a Grana type cheese is the most important hard cheese in Argentina being the most exported and most consumed in the country 1 Based on cheeses like Parmesan and Grana Padano it showcases the enduring influence of Italian immigration in Argentine cuisine 1 2 In the 18th century during the colonial era Argentina was the place of origin of the Tafi del Valle and Goya cheeses which along with Chanco from Chile constitute the oldest cheeses created in the Southern Cone region of South America 5 Tafi del Valle is the oldest cheese of Argentina and originated in what is now the city of the same name in Tucuman traditionally attributed to Jesuit missionaries 5 while Goya was created in what is now the city of the same name in Corrientes 6 These cheeses are one of the few typical Latin American food products with nearly three hundred years of history along with tequila from Mexico pisco from Peru and Chile and chicha among others 5 Modern Argentine cheesemaking culture emerged as a result of the major European immigration wave that took place during the late 19th and early 20th centuries 3 2 which turned Buenos Aires into a melting pot and a great cosmopolitan city while radically changing the customs of both the working and upper classes 7 These immigrants especially those from Italy introduced the cheesemaking technologies of their home countries and attempted to recreate their cheeses 3 2 Popular cheeses of Argentine origin include Reggianito Sardo Cremoso Provoleta and Pategras 3 2 Contents 1 Production 2 Argentine cheeses 2 1 Hard cheeses 2 2 Semi hard cheeses 2 3 Soft cheeses 3 See also 4 References 5 Bibliography 6 External linksProduction editThe Argentine dairy industry is highly developed and is among the most modern in Latin America 3 Cheese is by far the most produced dairy product in the country accounting for approximately 45 of national milk production making the country one of the top 10 cheese producing countries in the world and the second in Latin America after Brazil 3 More than half of the total cheese production of the country corresponds to soft cheeses with Cremoso being the most consumed in the country 8 followed by semi hard cheeses 30 and hard cheeses 15 3 Dairy production is mainly centered in the Pampas region of the central and east central parts of Argentina the region of the country most influenced by the Great European immigration wave of the late 19th and early 20th centuries 9 The provinces with the most important cheese production are Cordoba Santa Fe and Buenos Aires 3 and to a lesser extent La Pampa Entre Rios and San Luis 9 Due to the wide range of high quality cheese produced in Argentina imports of cheeses are very low between 2 000 and 8 000 million tonnes and mainly come from Brazil and Uruguay 3 The country to which the most cheese is exported is Brazil accounting for 43 of the total exports as of 2011 followed by Venezuela Russia Mexico Chile and South Korea 3 Argentina is also the Latin American country that consumes the most cheese with 12 kilos per capita per year 4 As a result of increased consumption the cheese production in the country grew significantly in the 2000s decade going from 430 955 tonnes in 2001 to 508 000 tonnes in 2009 3 During this period cheese consumption went from 8 3 kg per capita in 2003 to 12 4 kg per capita in 2012 3 Argentine cheeses editHard cheeses edit nbsp Created during the colonial era Goya is among the oldest cheeses that originated in the Southern Cone region of South America 5 6 Goya One of the oldest cheeses of Argentina 10 it was created by Gregoria Morales in the late 18th century in the province of Corrientes 6 Morales nickname was Goya so the cheese began to be called by that name as well as the town where she was based 200 km from the city of Corrientes 6 By 1840 Goya was so popular that it was the best selling cheese in the city of Buenos Aires 6 The cheese is now regarded as a classic of Argentine culture 6 Along with the Tafi del Valle cheese Goya is one of the few typical Latin American food products with nearly three hundred years of history 5 Reggianito A popular Grana type cheese that is made from cow s milk and is mainly produced in the provinces of La Pampa Buenos Aires Santa Fe Cordoba and San Luis 11 Reggianito is based on Italian hard cheeses such as Parmigiano Reggiano and Grana Padano as it is the result of the adaptation of the cheesemaking technology introduced by Italian immigrants 1 In fact its name is a diminutive of Reggiano and can be translated as Little Reggiano as it is produced in much smaller wheels and only aged for 5 6 months 2 Reggianito has been credited as one of the reasons why Parmigiano Reggiano received Protected Denomination of Origin as Italian cheesemakers feared it would become a serious threat to their export market 2 Reggianito is considered the most important hard cheese of Argentina as it is the most exported and most consumed in the country 1 Semi hard cheeses edit nbsp Another cheese of Italian heritage Sardo is based on Pecorino Romano 4 Depending on its age Sardo can be recognized as either a semi hard cheese 4 or a hard cheese 12 Chubut Named after the Patagonian province of Chubut where it was created by Welsh immigrants during the mid to late 19th century as they prepared a homemade cheese following the techniques of their ancestors 13 The popularity of this cheese spread thanks to the Magnasco company which registered Chubut cheese in 1900 and began producing it in the city of Rio Cuarto Cordoba 13 This product was later detached from the original formula and began to be known as Rio Cuarto cheese 13 Chubut cheese has historically been popular as a pairing with quince paste Spanish dulce de membrillo a combination called queso y dulce lit cheese and jam or vigilante a typical dessert of Argentine cuisine 13 14 Holanda Also known as Mar del Plata for having been created in the coastal city of the same name it is a semi fat cheese that is made with partially skimmed cow s milk and is matured from 4 to 12 months 4 It has a light yellowish color and well scattered eyes and its rind is naturally paraffined or colored with red or yellow paint 4 For this reason Holanda cheese is also known as Cascara Colorada English for red rind 15 Some sources consider Holanda to be another name for the local semi hard cheese Pategras 8 15 It is related to Edam cheese which was adapted by European immigrants 15 Pategras The most popular semi hard cheese produced in Argentina 16 It is made with pasteurized cow s milk and has a white yellowish and uniform color which has a firm and compact texture and an elastic consistency 16 Pategras has a characteristic sweet flavor and a clean well developed aroma 16 The rind of the cheese is smooth and closed generally covered with a layer of natural paraffin or colored with a red or yellow plastic emulsion 16 There is a variety of Pategras known as pategras sandwich or queso barra which has a more elastic texture and does not have eyes with the intention of being cut into thin slices 16 Provoleta A local variant of Provolone that is traditionally grilled and eaten as an appetizer while barbecuing 2 It was created by the Italian immigrant Natalio Alba in the 1940s looking to find a cheese that could be cooked as part of the typical Argentine asado 17 Provoleta entered the Food Code in 1955 under the name Queso Provolone Hilado Argentino English Argentine Stretched Provolone Cheese 17 Sardo A yellowish white cheese similar to Pecorino Romano although the latter is made from sheep s milk while Sardo is made with cow s milk 4 In its youth Sardo is a semi hard cheese with a soft sweet and aromatic flavor and as it matures it acquires more hardness and a more intense flavor 4 In fact Sardo may also be considered a hard cheese 12 18 19 Tafi del Valle The cheese of Tafi del Valle Tucuman is the oldest cheese of Argentine origin created in the 18th century and traditionally attributed to Jesuit missionaries 5 Along with Goya cheese Tafi del Valle cheese is one of the few typical Latin American food products with nearly three hundred years of history 5 Every year the city of Tafi del Valle hosts the National Cheese Festival Spanish Festival Nacional del Queso 20 Soft cheeses edit nbsp Cremoso the most popular cheese in Argentina 8 21 Cremoso Also known as Mantecoso English buttery and Fresco English fresh 8 21 Cremoso cheese is defined by the Argentine Food Code as a high and very high moisture product made from whole milk or standardized milk with or without the addition of cream acidified by lactic bacteria culture and coagulated by rennet and or specific enzymes 22 Cremoso is a white yellowish cheese with a sweet and slightly acid taste 22 Its paste is soft and somewhat elastic and it is matured between 20 and 30 days 22 Cremoso is derived from the cheeses of Italy and Switzerland 9 As its name suggests Cremoso varies between a somewhat elastic texture and a creamy and sticky consistency 9 It is the most popular cheese in Argentina as it is prized for its high meltability 8 21 Cuartirolo Defined by the Argentine Food Code as a high and very high moisture product made from whole milk or standardized milk acidified by lactic bacteria culture and coagulated by rennet and or specific enzymes 22 Some authors consider Cuartirolo to be another name for Cremoso cheese 21 with the 2017 book Global Cheesemaking Technology edited by Photis Papademas and Thomas Bintsis noting that Even if some sources in the literature and the Argentinean legislation distinguish between Cremoso and Cuartirolo they are virtually the same 9 Quesillo Artisan cheese produced in the Argentine Northwest mainly the provinces of Catamarca and Tucuman but also Santiago del Estero Salta and Jujuy 23 It is defined as a fresh product obtained by spinning an acidified paste and an intermediate product obtained by coagulation of milk by means of rennet and supplemented or not by the action of specific lactic acid bacteria 23 Quesillo s origin dates back to the dairy activity developed by the original locals of the region being a traditional product made mainly by women with recipes passed down from generation to generation 23 In 2017 after an initiative supported by the governments of Tucuman Salta and Catamarca Quesillo was officially incorporated to the Argentine Food Code which enables the cheese to be produced and distributed outside the informality that characterized it until then 23 24 See also edit nbsp Argentina portal nbsp Food portalArgentine cuisine List of Argentine dishes List of Argentine sweets and desserts List of Italian cheesesReferences edit a b c d Protocolo de calidad para Queso Reggianito PDF in Spanish Argentina Direccion Nacional de Alimentos y Bebidas Ministerio de Agricultura Ganaderia y Pesca August 30 2007 SAA017 Retrieved May 3 2022 a b c d e f g Ditaranto Jamie November 11 2014 Latin American Cheese Argentina Culture The Word on Cheese Portland Maine Culture Acquisition LLC Retrieved May 2 2022 a b c d e f g h i j k l m Papademas amp Bintsis eds 2018 p 175 a b c d e f g h Pepe Arias Gimena March 25 2021 Cuantos tipos de queso hay en Argentina y como distinguir sus diferencias Clarin in Spanish Retrieved April 23 2022 a b c d e f g Lacoste Pablo 2017 Revision El queso de Tafi del Valle y el despertar de la cultura del queso en Argentina Idesia in Spanish 35 1 Arica Facultad de Ciencias Agronomicas Universidad de Tarapaca ISSN 0718 3429 Retrieved April 30 2022 via SciELO a b c d e f El origen de la provoleta y la historia del queso Goya dos creaciones argentinas con el toque de los inmigrantes in Spanish TN September 11 2021 Retrieved April 30 2022 Sebreli Juan Jose June 1997 Escritos sobre escritos ciudades bajo ciudades paperback in Spanish 1st ed Buenos Aires Editorial Sudamericana pp 275 370 ISBN 978 950 07 1274 3 a b c d e Cual es tu queso preferido una guia con los tipos mas populares La Nacion in Spanish July 16 2012 Retrieved May 5 2022 a b c d e Papademas amp Bintsis eds 2018 pp 307 309 Dia Mundial del Queso su increible historia en Argentina y 5 recetas faciles para los dias de frio El Cronista in Spanish March 25 2022 Retrieved April 30 2022 Papademas amp Bintsis eds 2018 pp 197 199 a b Ferreri Maria Jose 2018 Quesos de pasta dura y quesos rallados Thesis in Spanish Concepcion del Uruguay Entre Rios Universidad Tecnologica Nacional Retrieved May 3 2022 via Argentina gob ar a b c d Balmaceda 2016 Queso Chubut y tren lechero Balmaceda 2016 Queso y dulce El postre nacional a b c Queso Holanda o Pategras in Spanish Rosario Santa Fe Lacteos Rosalat Archived from the original on May 4 2022 Retrieved May 4 2022 a b c d e Papademas amp Bintsis eds 2018 pp 344 346 a b Balmaceda Daniel 2021 La provoleta otro invento argentino Grandes historias de la cocina argentina eBook in Spanish Buenos Aires Editorial Sudamericana Penguin Random House ISBN 978 9500766319 Retrieved April 30 2022 via Google Books Queso Pasta Dura Sardo in Spanish Rafaela Santa Fe Ilolay Archived from the original on May 3 2022 Retrieved May 3 2022 Queso Sardo in Spanish Rosario Santa Fe Lacteos Rosalat Archived from the original on May 3 2022 Retrieved May 3 2022 Tafi del Valle por la suspension de la Fiesta del Queso proponen subsidiar a los artistas locales La Gaceta in Spanish February 11 2022 Retrieved May 3 2022 a b c d Becker Miriam June 1 2003 El queso bien argentino La Nacion in Spanish Retrieved May 4 2022 a b c d Capitulo VIII Alimentos lacteos Codigo Alimentario Argentino in Spanish Argentina Direccion Nacional de Alimentos y Bebidas Ministerio de Agricultura Ganaderia y Pesca Retrieved April 29 2022 a b c d Pilatti Leonor Maria Soria Rosana Nunez Marta Porcel Norma March 1 2019 Incorporacion del quesillo al Codigo Alimentario Argentino PDF in Spanish Argentina Instituto Nacional de Tecnologia Agropecuaria INTA Ministerio de Agricultura Ganaderia y Pesca Retrieved May 3 2022 Incorporaron al quesillo artesanal al Codigo Alimentario Argentino in Spanish Telam October 11 2017 Retrieved May 4 2022 Bibliography editBalmaceda Daniel 2016 La comida en la historia argentina eBook in Spanish Buenos Aires Editorial Sudamericana Penguin Random House ISBN 978 9500756891 Retrieved May 2 2022 via Google Books Papademas Photis Bintsis Thomas eds 2017 Global Cheesemaking Technology Hoboken New Jersey John Wiley amp Sons ISBN 9781119046158 External links edit nbsp Media related to Cheese from Argentina at Wikimedia Commons Retrieved from https en wikipedia org w index php title Argentine cheese amp oldid 1133317530, wikipedia, wiki, book, books, library,
