{"id":169,"date":"2014-05-07T04:33:00","date_gmt":"2014-05-07T04:33:00","guid":{"rendered":"http:\/\/www.tourstoargentina.com.ar\/?p=169"},"modified":"2014-05-07T20:42:10","modified_gmt":"2014-05-07T20:42:10","slug":"cheese-route-buenos-aires","status":"publish","type":"post","link":"https:\/\/www.tourstoargentina.com.ar\/index.php\/cheese-route-buenos-aires\/","title":{"rendered":"Cheese Route Buenos Aires"},"content":{"rendered":"

\"cheese09\"<\/a>In the province of Buenos Aires , a unique culinary and cultural proposal , devised by producers, manufacturers and neighbors, delights visitors , the cheese route .
\nThis 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.
\nGoat’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.
\nSuipacha 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 .<\/p>\n

History of Cheese Route<\/h1>\n

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.
\nIn 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 .
\nThe 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.
\nUnlike 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 .
\nFurthermore, 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.
\nAfter 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 .
\nWe are more than 80 people working on this project , side by side , making great efforts to give the best of us.
\nWe have several projects that are derived by operating or will soon , like cheese or project Suipacha ” Cheesemaker for a Day” , to be released soon.
\nAnd 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.<\/p>\n

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In 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 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-169","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nA culinary and cultural program in Buenos Aires a tour of cheese.<\/title>\n<meta name=\"description\" content=\"Visit local milk production and taste the most varied goat cheese, sheep, buffalo and cow; hard or soft cheeses, spreads or grated, brie, camembert, danbo.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tourstoargentina.com.ar\/index.php\/cheese-route-buenos-aires\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A culinary and cultural program in Buenos Aires a tour of cheese.\" \/>\n<meta property=\"og:description\" content=\"Visit local milk production and taste the most varied goat cheese, sheep, buffalo and cow; 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