01428nas a2200169   4500008004100000020001400041245008300055210006900138260002300207300001400230490000600244520081800250100003201068700003201100700002101132856010501153       2017                        eng d  a0719-499400aChapingo Cheese: its institutional recognition as intangible cultural heritage0 aChapingo Cheese its institutional recognition as intangible cult  c2017/05//undefined  a136 - 1470 v43 aChapingo Cheese is one of the authentic Mexican cheeses. It is produced in its current form for exactly forty years and predecessors can be identified from the beginning of the 20th century. Chapingo Cheese is produced in a particular context: it is processed in the dairy training unit of a university. This uncommon characteristic gives a special interest to its current process of heritagization within the framework of a reflection on claimed-origin products. Chapingo Cheese not only provides an opportunity to think about the heritage construction processes and their possible benefits, but also invites to reflect on the participation of a food in the development of a collective identity essentially based on a relationship with an institution, and not on a geographical location: the "being chapinguero".1 ade Gante, Abraham, Villegas1 aEscoto, Fernando, Cervantes1 aDuhart, Frederic  uhttps://navarchivo.com/es/chapingo-cheese-its-institutional-recognition-intangible-cultural-heritage