« Fruitières comtoises »
The first traces of breeders associated for merging together their milks to make marketable cheese (cooked pressed cheese) appear in the late Middle Ages (13th century). This entrepreneurial model really started to spread in the seventeenth century. But it was not before the 1880s that the whole pro...
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| Format: | Article |
| Language: | English |
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Institut de Géographie Alpine
2015-05-01
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| Series: | Revue de Géographie Alpine |
| Subjects: | |
| Online Access: | http://journals.openedition.org/rga/2785 |