The main traditional goat chesse types obtained in different European Countries

I. Răducuţă, Luise Gheorghiu, A. Marmandiu, C. Cristian
The concept of typicality, in this production chain, varies according to the culture and the tradition of each country. In Western and Northern Europe, consumers gave priority to the safety of the chesse, while in Eastern and Southern Europe to different factors (tradition, technology, etc.) which give a specific flavour to cheese. The notion of ‘’typical product’’ combines the characteristics of the product with its localisation and, above all, with its origin (geographic and historical). These criteria are absolutely necessary for the identification and protection of these products. At present, most of traditional goat cheeses are produced on farms according to traditional cheeesemaking techniques, and some of them are produced on dairy firms because the industrial processors are interested in their promotion in concordance with the consumers’ increasing demand. Most of these traditional goat cheeses types are made only from raw goat milk but, in conformity with the tradition of each country, some of them are made from a mixture of cow and goat milk, or sheep and goat milk. Generally, the production of traditional goat cheese is expected to increase, and the demand for these cheese types is also expected to rise in the future
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