BRANDING TOLMIN CHEESE

  • Špela Ledinek Lozej ZRC SAZU, Institute of Slovenian Ethnology, Novi trg 2, SI-1000 Ljubljana
Keywords: Tolminc cheese, branding, geographical indication, collective trademark, heritage, the Soča Valley

Abstract

The author presents the history of local cheese evaluation, from the commodification at the end of the 19th century to modern qualification instruments, emphasizing the collective trademark and the protected designation of origin. The main actors involved in the branding process, their objectives, effects, and specific features are outlined. In addition to strengthening agricultural production, food processing, and market supply, the branding processes have shaped and consolidated representations of (past) regional cheese production and livestock breeding, and have built locality.

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Published
2020-12-31
How to Cite
1.
Ledinek Lozej Špela. BRANDING TOLMIN CHEESE. Traditiones [Internet]. 2020Dec.31 [cited 2021Oct.17];49(3):53-0. Available from: https://ojs.zrc-sazu.si/traditiones/article/view/9429
Section
FOOD HERITAGE-MAKING BETWEEN THE ALPS AND THE ADRIATIC