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Patrimonio Cultural y Quesos Artesanos. El Paquete Higiene y Flexibilidad - Barreras competitivas

Author

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  • HERNANDO COLLAZOS Isabel

Abstract

La presente contribución trata de ofrecer una rápida y breve aproximación de la incidencia y aplicación del “Paquete Higiene” alimentaria en la producción artesanal del queso en España cuya fabricación con métodos ancestrales constituye un elemento más de su rico y diverso Patrimonio Cultural. España es un país de una larga tradición de producción quesera artesanal cuyos conocimientos tradicionales son parte de los bienes inmateriales que conforman la identidad de un país y en los que coexisten aspectos no sólo gastronómicos, sino también económicos y socioculturales.

Suggested Citation

  • HERNANDO COLLAZOS Isabel, 2014. "Patrimonio Cultural y Quesos Artesanos. El Paquete Higiene y Flexibilidad - Barreras competitivas," RIIPAC. REVISTA SOBRE PATRIMONIO CULTURAL: REGULACIÓN, PROPIEDAD INTELECTUAL E INDUSTRIAL, Servicios Académicos Intercontinentales SL, issue 4, July.
    • Handle: RePEc:erv:riipac:y:2014:i:4:01
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