Argentinean cheeses: Cremoso, Pategrás and Reggianito

HYNES, ERICA R.; BERGAMINI, CARINA V.; PEROTTI, MARÍA C.

Global Cheesemaking Technology - Cheese Quality and Characteristics

John Wiley & Sons

Año: 2018; p. 175 - 346

"Global Cheesemaking Technology: Cheese Quality and Characteristics", Dr Thomas Bintsis and Dr. Photis Papademas (Eds.). Wiley Publishers. Part II of the book describe in detail 100 important cheeses from around the world. Our chapters describe Argentinean cheeses: Cremoso, Pategrás and Reggianito. Part II: Introduction. Cheeses from Argentina, pp 175-176.Section 1: Extra-Hard cheeses. 1.2. Reggianito cheese -Argentina, pp 197-199.Section 4: Soft cheeses (with rennet). 4.4. Cremoso - Argentina, pp 307-309.Section 6. Swiss-type cheeses (propionic acid cheeses). 6.5 Pategrás-Argentina, pp 344-346.