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The cheese maker's know-how, which is central to the Protected Designation of Origin (AOP in french) sector, is largely based on the “eye of cheese maker”, whereas the transformation of milk into cheese is based on a set of biochemical and microbiological processes invisible to the naked eye. I...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | fra |
| Published: |
Société d'Anthropologie des Connaissances
2020-09-01
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| Series: | Revue d'anthropologie des connaissances |
| Subjects: | |
| Online Access: | https://journals.openedition.org/rac/10523 |
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