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SOURCE:   Historical, Philosophical, Political and Law Sciences, Culturology and Study of Art.
Issues of Theory and Practice
. Tambov: Gramota, 2012. № 11. Part 1. P. 182-185.
SCIENTIFIC AREA: Historical Sciences and Archeology
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SWISS CHEESE MAKING IN THE XIXTH CENTURY: SECRETS OF INTERNATIONAL BRAND ORIGINATION

Tikhonova Anastasiya Vladimirovna
Smolensk State University


Abstract. The author considers the history of cheese making industry origin in Switzerland in the XIXth century and the reasons of the Swiss cheese occurrence as an international brand, and tells that the features of the alpine farming, pedigree cattle-breeding, the strict observance of the production technology, and loyalty to traditions became the basis for the organization of artisanal cheese making that got the worldwide recognition.
Key words and phrases: швейцарский сыр, Эмменталь, грюйер, сыроварение, бренд, племенной скот, йодль, альпийское хозяйство, история продуктов, Swiss cheese, Emmental, Gruyere, cheese making, brand, pedigree cattle-breeding, yodel, alpine farming, history of products.
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Исследование осуществлено при финансовой поддержке РГНФ (проект № 12-01-00157).

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