Cheese Route Buenos Aires

cheese09In the province of Buenos Aires , a unique culinary and cultural proposal , devised by producers, manufacturers and neighbors, delights visitors , the cheese route .
This alternative revaluation of the field, driving back to nature in the context of rural life , with the possibility of visiting local dairy and enjoy the exhibition, tasting and sale of the most varied types of cheese are made in the area , expand the cuisine in the Province of Buenos Aires.
Goat’s cheese, sheep , buffalo and cow ; hard or soft , spreadable pastes or grated , sliced ??????or portioned ; brie , camembert , Chevrol , danbo , manchego , raclette, rebleusson , Tomme , among others, are some of the gourmet to discover the life of dairy and into productive traditions of the province.
Suipacha party , has lands suitable for livestock and tambera tradition that began in 1915 , with the arrival of the first Basque people . Today , technologically adapted to new market demands in order to promote the area for tourism , many producers receive tourists in their establishments conducting tastings and offering traditional dishes that favor locally produced food on their menus .

History of Cheese Route

This tradition started back in 1915 with the first settlers who occupied the Basque countryside, purely dedicated to milk production. Lots of water , or better said , a lot of milk ran from that time to this day.
In all these years the milk production in the region went through highs and lows , but no doubt these changes have allowed the actors throughout the dairy chain (primary production, industry and marketing) , adapt to changing market demands and technologies , allowing cheese and dairy develop high quality , respecting those ancient recipes for gourmet industry to offer the highest level of our country .
The route then the cheese is our little tribute community pays traveler transiting this section of the National Road No.5 , offering “in situ” the fruit of our best : our cheeses ; in its many shapes and forms: hard or soft cheeses , spreads or grated or sliced ??????into portions ; cow , goat , sheep or buffalo milk ; alone or combined with other flavors or products; You can go to this delectable sensory world that is generated around cheese , and place of origin.
Unlike other sightseeing, we are one of the only food routes in the area that offers a visit to the production process , which involves an aggregate we value our valued visitors , and lots .
Furthermore, as the project that originated in Suipacha tourism , we are declared Provincial Interest by the Ministry of Land Affairs of the Province of Buenos Aires.
After little more than a year of operation , we have received many compliments and constructive criticism from which we have learned , the more than 1,500 people visited us. All emphasize that despite being young and project , we provide a service that meets all your expectations and have gained a great experience in a short time .
We are more than 80 people working on this project , side by side , making great efforts to give the best of us.
We have several projects that are derived by operating or will soon , like cheese or project Suipacha ” Cheesemaker for a Day” , to be released soon.
And as a finishing touch of this, each of the members of the Cheese Route is recognized locally, regionally and even nationally for the excellent quality of its products.

This entry was posted in Uncategorized. Bookmark the permalink.