Italian Cheese: A Guide to Their Discovery and Appreciation, Two Hundred Traditional Types (Piero Sardo , Gigi Piumatti, et al.)

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.