Italian Cheese: A Guide to its Discovery and Appreciation by Piero Sardo and Gigi Piumatti and Angelo Sarrusca
This book contains no recipes.
Notes about this book
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- ISBN 10 8884990904
- ISBN 13 9788884990907
- Published Sep 15 2005
- Format Paperback
- Page Count 503
- Language English
- Edition 2nd illustrated edition
- Countries United States
- Publisher Slow Food Editore
- Imprint Slow Food Editore
Publishers Text
Meticulously researched and compiled by expert food writers of theinternational Slow Food movement, Italian Cheese was first published in
2001. This new edition of the book is 45 percent larger than the original
and now profiles 290 distinct styles of traditional cheese.
Organized by region, the book covers a wide range of typical Italian
cheeses. Readers will discover not only familiar favorites like Parmigiano
Reggiano and Grana Padano, but less well known styles like the nutty
Taleggio, a washed-rind cheese from Lombardy that has been made in the
Valsassina foothills since the 9th century. Or Caciocavallo from southern
Italy, with its distinctive purselike shape.
Entries describe how these traditional products are made and give readers a
context for understanding the time-honored farming and cheesemaking
practices that are rooted in the Italian landscape and culture. Attractive
color photographs accompany each description and illustrate each type of
cheese.
