Landscape elements: Can they help in selling ‘Protected Designation of Origin’ products?

Vollet, Dominique; Candau, Jacqueline; Ginelli, Ludovic; Michelin, Yves; Menadier, Lydie; Rapey, Hélène; Dobremez, Laurent

doi:10.1080/01426390802046077

Cited by 12 publications

(6 citation statements)

References 13 publications

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“…It is a PDO cheese, and the 69 communes of origin are characterized by the geographical and geological diversity found in the Sancy Mountains, the plateaus of Cézallier and Artense, and the valleys known as Pays coupés (42,202). The cheese was named after Henri de Senecterre (1573-1662), who is said to have introduced it to the court of King Louis XIV (203). The Bellonte family has made Saint-Nectaire for eight generations in the town of Farges, 3 km from Saint-Nectaire, a village located on the top of Mont Cornadore and renowned for its Romanesque church and ancient Roman thermal baths.…”

Section: Tales Of Mold-ripened Cheesementioning

confidence: 99%

“…This dual-purpose cow is well adapted to the rugged terrain and climate of the high mountains. These cows are often pictured on labels for Saint-Nectaire cheese (203), yet many farmers no longer milk them because a calf must be tethered to the mother during milking (205). This requirement makes for a fairly chaotic pastoral scene not necessarily practical for dairy operations today.…”

Section: Tales Of Mold-ripened Cheesementioning

confidence: 99%

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The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

O.S.B.¹,

Benson

2013

Microbiol Spectr

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The history of cheese manufacture is a "natural history" in which animals, microorganisms, and the environment interact to yield human food. Part of the fascination with cheese, both scientifically and culturally, stems from its ability to assume amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking and its development by a variety of human cultures over centuries. Traditional cheesemakers observed empirically that certain environments and processes produced the best cheeses, unwittingly selecting for microorganisms with the best biochemical properties for developing desirable aromas and textures. The focus of this review is on the role of fungi in cheese ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum. Conditions that encourage the growth of problematic fungi such as Mucor and Scopulariopsis as well as Arachnida (cheese mites), and how such contaminants might be avoided, are discussed. Bethlehem cheese, a pressed, uncooked, semihard, Saint-Nectaire-type cheese manufactured in the United Sates without commercial strains of bacteria or fungi, was used as a model for the study of stable microbial succession during ripening in a natural environment. The appearance of fungi during a 60-day ripening period was documented using light and scanning electron microscopy, and it was shown to be remarkably reproducible and parallel to the course of ripening of authentic Saint-Nectaire cheese in the Auvergne region of France. Geotrichum candidum, Mucor, and Trichothecium roseum predominate the microbiotas of both cheese types. Geotrichum in particular was shown to have high diversity in different traditional cheese ripening environments, suggesting that traditional manufacturing techniques selected for particular fungi. This and other studies suggest that strain diversity arises in relation to the lore and history of the regions from which these types of cheeses arose.

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Section: Tales Of Mold-ripened Cheesementioning

confidence: 99%

Section: Tales Of Mold-ripened Cheesementioning

confidence: 99%

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

O.S.B.¹,

Benson

2013

Microbiol Spectr

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“…In particular, the production of wastewaters, from both livestock and dairy products under mountain conditions typically tend to limit the capacity of ecosystems to absorb their inputs. The situation is complicated by the fact that the elements of landscape also should be used to valorise Protected Designation of Origin special cheeses in their area of production (Vollet et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Mountain dairy wastewater treatment with the use of a ‘irregularly shaped’ constructed wetland (Aosta Valley, Italy)

Gorra¹,

Freppaz²,

Zanini³

et al. 2014

Ecological Engineering

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In mountain areas, economical activities related to milk processing represent both a key source of income\ud and job opportunities. One of the main characteristics of cheese production is the seasonal variability in\ud the volume of milk processed and wastewater production that tend to limit the capacity of ecosystems to\ud absorb their inputs. In alpine environment, the scarcity of plain surfaces and the climatic conditions\ud results in the need for high CW performances of variable nutrient inputs in different seasons. By\ud evaluating a CW seasonal efficiency for dairy wastewaters in a mountain region (Aosta Valley-NW Italy),\ud this research was aimed to understand how performances of nutrient removal could be affected by\ud seasonal shift in temperature and loadings. Results indicate that the “irregularly shaped” CW, designed to\ud fit the natural landscape, shows best organic removal efficiency in winter (93 and 96% mass removal for\ud BOD5 in summer and winter respectively), in presence of high organic loadings and low temperatures.\ud Even if nitrate removal is more variable during seasons (71 and 33% mass removal in summer and winter\ud respectively) and differently affected by environmental conditions, overall performance meet the need of high removal efficiency

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“…In terms of UNESCO rural sites, linking the rural landscape with food quality and obtained products can be considered a strategic measure. According to Vollet et al [40], some emblematic landscape elements could be used to valorize and promote the products of Protected Designation of Origin. This strategy could be applied to other UNESCO agricultural sites, to enhance traditional agricultural systems and historical production techniques.…”

Section: The Best Practices Strategies Actions and Measures Appliedmentioning

confidence: 99%

Assessing and Monitoring the Sustainability in Rural World Heritage Sites

2015

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Abstract:In 2002, the United Nations Educational Scientific and Cultural Organization (UNESCO) established the importance of the sustainability and the need of management plans for the safeguard of cultural heritage. No models, rules or specific definitions have been provided for this purpose. By 2014, UNESCO had recognized 16 rural landscapes as cultural heritage sites. This paper aims to understand the management systems adopted by the rural World Heritage Sites over time in order to identify the best practices, strategies, actions and measures applied for the conservation of their universal value with a particular focus on sustainability. A comparative study, analyzing the management plans for these sites, was conducted. The drawing up of site management plans for such rural landscapes is a difficult process. In fact, private and public authorities and several stakeholders are involved, and all of them should participate actively in the decision making process. To ensure the sustainability of these sites, it is important to evaluate several parameters and to design an integrated plan. We focused on assessing and monitoring sustainability in rural World Heritage Sites, and our results could be useful for the implementation of existing plans and processes for drawing up management plans for future UNESCO cultural heritage.

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Landscape elements: Can they help in selling ‘Protected Designation of Origin’ products?

Cited by 12 publications

References 13 publications

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

Mountain dairy wastewater treatment with the use of a ‘irregularly shaped’ constructed wetland (Aosta Valley, Italy)

Assessing and Monitoring the Sustainability in Rural World Heritage Sites

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