{"id":2586,"date":"2024-07-04T11:17:09","date_gmt":"2024-07-04T11:17:09","guid":{"rendered":"https:\/\/xn--quesosdeespaa-tkb.es\/events\/ipsos-studies\/"},"modified":"2024-10-23T15:38:01","modified_gmt":"2024-10-23T15:38:01","slug":"ipsos-studies","status":"publish","type":"page","link":"https:\/\/xn--quesosdeespaa-tkb.es\/en\/events\/ipsos-studies\/","title":{"rendered":"IPSOS studies"},"content":{"rendered":"

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IPSOS studies<\/h2>\n

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90% of Spanish prefer to eat cheeses of national origin<\/h2>\n

The Interprofessional Dairy Organisation (InLac) presented on 15 November a survey conducted by IPSOS on the perception that Spanish consumers have of cheeses of national origin.<\/p>\n

A study carried out at the end of October 2023 through surveys of 1,000 cheese purchasers and consumers throughout Spain, which found that 90% of Spaniards prefer to consume cheeses of national origin, with Manchego, Cabrales and Idiazabal at the top of the list of favourite varieties.<\/p>\n

The report also showed that 71% of Spanish consumers are unaware of the great diversity that exists in the country outside of Manchego, Asturian and Galician cheeses, and that 4 out of 10 are not even familiar with PDO and PGI quality labels.<\/p>\n

After the presentation of the study by Jos\u00e9 Pablo Ferr\u00e1ndiz, Director of Public Opinion at IPSOS, there was a commented cheese tasting, carried out by the master cheesemaker Antonio Elbar, from Queser\u00edas La Antigua, and a showcooking session with the chef and president of FACYRE, Pepa Mu\u00f1oz, who demonstrated the culinary use and gastronomic uses of Spanish cheeses so that the journalists present could broaden their knowledge of this great treasure of our culture.<\/p>\n

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Resultados<\/h2>\n

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