Italian Cheese: A Guide to Their Discovery and Appreciation by Piero Sardo and Gigi Piumatti

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Notes about this book

  • mjes on April 24, 2018

    "The first guide to Italy's traditional cheese describes and documents two hundred and five farmhouse specialties with original texts and photographs. This inventory has been compiled by Slow Food as a contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds and cheesemaking techniques. A long, endlessly surprising, journey of discovery and pleasure through the Italy of "solid milk". With a wealth of information on cheese families, maturing, the art of cutting, and the vocabulary of cheese.

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  • ISBN 10 8886283989
  • ISBN 13 9788886283984
  • Published Aug 01 2001
  • Format Paperback
  • Page Count 309
  • Language English
  • Countries United States
  • Publisher Slow Food Arcigola Editore srl
  • Imprint Slow Food Arcigola Editore srl

Publishers Text

The first guide to Italy's traditional cheeses describes and documents two hundred and five farmhouse specialities with original texts and photographs. This inventory has been compiled by Slow Food as a contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds and cheesemaking techniques. A long, endlessly surprising, journey of discovery and pleasure through the Italy of "solid milk". With a wealth of information on cheese families, maturing, the art of cutting, and the vocabulary of cheese.

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