El Queso de Tandil: Argentina's Best Once Again
Attributes of a Champion Cheese
The jury highlighted the Banquete cheese's outstanding technical characteristics. Its internal appearance, with a uniform color and a well-marked halo, balanced texture combining elasticity, medium firmness, and creaminess, and its "flavor" profile were key factors. This profile is described with an intense and characteristic aroma and flavor, buttery and cooked milk notes, a slightly acidic touch, and a medium and balanced salt point, leaving a pleasant persistence in the mouth—a set of attributes demonstrating mastery in cheese making.
The Role of Denomination of Origin
While the article does not delve into Denomination of Origin (DO), it's crucial to understand its role. A DO is a quality seal guaranteeing that a product has been produced in a specific geographical area using traditional methods and with characteristics inherent to that place. Tandil already has a Denomination of Origin for its famous Salame de Tandil, setting the groundwork for work the Tandil Cheese Cluster is undertaking to have Banquete Típico cheese also obtain a Geographical Indication (IG). This joint effort between the Dr. Ramón Santamarina Agricultural School, the cheese creator in the 1930s, and associated factories is vital to protect and enhance the region's cheese identity.
Local Agroindustry Recognition
According to the president of the Cheese Cluster, Agustina Miqueo, this award is a great joy and recognition of hard collective work. The Banquete cheese not only represents Tandil's cheese identity but also projects its high-quality technical and cultural dairy products nationally and internationally. This achievement is the result of synergy between tradition, innovation, and value given to local producers. A prize that will undoubtedly strengthen the regional economy and position Tandil as not just a cheese reference but also as a gastronomic excellence destination.
