Grant scheme:
Name of the project:
Project number:
Aim of the project:
To contribute to the elimination of regional differences by developing ICT-based training methodologies on the production technology and hygiene standards of local cheeses in the EU member and candidate countries.
The partners invovled in the project are responsible for preparation of the 2 modules:
- Hygiene and Sanitation Practices in Traditional Cheese
- Health Risks of Traditional Cheese
Duration of the project:
Partners involved:
- Eskisehir Directorate of Agriculture and Forestry (Coordinating institution)
- Azienda Sanitaria Provinciale di Agrigento
- Slovak University of Agriculture in Nitra
- Veterinary Faculty of University of Ljubljana
- Ankara University
- Batman Directorate of Agriculture and Forestry
Kick off meeting in Turkey:
The meeting in Slovenia:
The meeting in Slovakia:
The meeting in Italy:
The closing meeting in Turkey:
https://www.agrobiotech.sk/en/the-meeting-of-the-international-project-bestcheese-in-turkey/
https://www.agrobiotech.sk/en/erasmus-best-cheese-project-visited-slovenia-local-cheeses-2/
https://www.agrobiotech.sk/en/the-third-international-meeting-on-the-bestcheese-project-in-slovakia/
https://www.agrobiotech.sk/en/the-closing-meeting-of-the-bestcheese-project-was-held-in-eskisehir/
Official webpage of the project: https://www.bestcheeseeu.com/slovak/index.aspx
As part of the project, courses on local cheeses were created in Turkey, Italy, Slovenia and Slovakia. You can test your knowledge of local cheeses with the test you can find here: https://www.bestcheeseeu.com/slovak/dersler.aspx#slide-3