Italian Cheese : A Guide to Their Discovery and Appreciation
by Angelo Surrusca, Gigi Piumatti & Piero Sardo

Many of the cheeses portrayed in this delightful book--stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina--are not household names and they probably never will be. They're a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International 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.

Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food's authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and cheesemaking provide essential preludes for the heart of this book's descriptions of Italy's farmhouse cheeses, traditionally made from cow's, ewe's, and goat's milk.

ZC0904    Italian Cheese : A Guide to Their Discovery and A     $25.00

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