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t-cheesimal
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t-cheesimal – New technologies supporting the traditional Cheeses in Sicily and Malta islands 

Italia-Malta 2007-2013 Operational Programme

T-cheesimal 

The project investigates several areas of the cheese-making practices in the Maltese islands with special focus on the traditional aspect, the issues of isolation, feed composition, traceability and the importance of the woman’s role in the production of the cheese.The University of Catania and the research centre of CoRFiLaC will contribute towards the project with years of experience and background knowledge on the production of traditional cheese and the strict controls on methodology of production eligible for labelling a product as DOP. Geographic Indication is a means (name or symbol) through which a product is certified of having a particular geographical location or origin.  The University of Malta will provide information on the Maltese scenario and the farming industry, being the main contact point, offering a service to the herdsmen. The project was handed over to the Division of Rural Sciences on 1st February 2013 and the closure date was end of March. The project terminated with success at the end of October 2013. 

Further information is available on request from the Division of Rural Sciences and Food Systems.

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Last Updated: 23 January 2015

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