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A Route Suggestion for Traditional Cheeses: Kandirif and Gorcola Cheeses
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Author(s): Derya Baykal Baysal (Maltepe Üniversitesi, Turkey)and Erkan Denk (Atatürk University, Turkey)
Copyright: 2025
Pages: 22
Source title:
Global Perspectives on Cheese Tourism
Source Author(s)/Editor(s): Grant Altay Taşkın (Aksaray University, Turkey)and Aysu Altaş (Aksaray University, Turkey)
DOI: 10.4018/979-8-3693-3490-4.ch027
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Abstract
With its wide and rich diversity across cultures, Cheese offers sensory pleasure and reveals a historical background of the region's traditions, production methods, and stories (Paxson, 2012). In addition to being an important foodstuff, cheese can also be associated with rural areas, the ethnic and ecological structures of those regions, and tourism with the effect of sustainability (Ermolaev et al., 2019). Carlsen and Charter (2006) state that cultural heritage, which is the basis of gastronomy tourism, has the potential to encourage social development and heritage protection. In addition, it emphasizes that with good planning and management, cultural heritage will develop the society economically, and culinary traditions can be preserved together with the products.
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