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Taste of Tradition: Examining the Connection Between Gastronomic Heritage, Cheese, and Tourism
Abstract
Cuisine is one of the most important aspects of any country, region, or culture, serving as a powerful expression of its identity. Cheese represents an iconic element of Balkan gastronomy, and Romanian cheese bringing a distinctive and authentic note to the culinary landscape of the region. With a long history, Romanian cheese stands out for its diversity, including varieties such as telemea, caș, urda, burduf, or brânză de burduf, each with its unique taste, texture, and traditional manufacturing process. Upon analysing the cheese production landscape in Romania, it becomes evident that the primary raw material utilized in the preparation of dairy products and cheeses is cow's milk. Local food and gastronomy makes a substantial contribution to sustainable tourism in rural areas, by increasing destination authenticity, boosting the local economy, encouraging ecologically responsible practices, and offering cultural richness to tourists.
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