Traditional cheeses are linked to the territory of origin from which they draw peculiar characteristics defined “Biodiversity Factors”. The factors related to land, climate, raw milk, pasture, farming and the historical and cultural aspects that distinguish the production area.

For these reasons, a traditional cheese can become a vector of knowledge of the place and its culture, a means of interaction between the production chain and consumers. Therefore the project idea is to promote the variety of Tunisian cheeses and territories, thanks to these factors that become “markers” and “brand” of the territory.

The overall objective of the project is the creation of a network of knowledge between research and actors in the milk-dairy sector, in order to obtain an exchange of expertise and technologies in the area concerned by the ENPI CBC Italy Tunisia Programme.