The Taste of Sustainability: Sensory Experience and Stated Preference Trade-Offs in Consumer Evaluation of Goat Cheese from Extensive Farming Systems

This research investigates consumer behavior and intention to buy (ITB) for sustainable goat cheese made from milk sourced through extensive farming systems. By integrating sensory experiment with stated preference data on credence and search attributes—such as sustainability claims, labeling, and quality certifications—and analyzing them using Partial Least Squares Structural Equation Modeling (PLS-SEM), this research offers a compre- hensive perspective on the drivers of consumer...