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Italian Cheese: A Guide To Its Discovery and Appreciation, 293 Traditional Types | 
| Creators: Roberto Rubino, Piero Sardo, Angelo Surrusca
Publisher: Slow Food Editore
Category: Book
List Price: $25.00
Buy New: $16.17
You Save: $8.83 (35%)
New (20) Used (10) from $13.52
Avg. Customer Rating:  4 reviews
Sales Rank: 157248
Media: Turtleback
Number Of Items: 1
Pages: 503
Shipping Weight (lbs): 1.7
Dimensions (in): 8.4 x 5.1 x 0.8
ISBN: 8884991110
Dewey Decimal Number: 641
EAN: 9788884991119
ASIN: 8884991110
Publication Date: January 30, 2006
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
Slow Food is sweeping the nation, at a snails pace. This international organization was started in Italy by people who perceive McDonalds as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time.
Many of the cheeses portrayed in this delightful bookstracciata, giuncata, formaggio di fossa, formaggetta della valle Argentinaare not household names and they probably never will be. Theyre 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 Italys extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques.
Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Foods 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 bookdescriptions of Italys farmhouse cheeses, traditionally made from cows, ewes, and goats milk.
Organized by region and accompanied by elegant color photographs, each description covers how the cheese is made and matured, along with historical and geographic nuggets.
Written by people in love with farmhouse cheeses, and with everything small, local, slow, and traditional foods and food systems represent, this is an informative and hopeful book, celebrating a rich, rural European tradition. This book will make you start packing your bags for a cheese lovers tour of Italy.
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| Customer Reviews:
An easy to read reference book! May 21, 2008
Great for referencing cheese. While its impossible to cover everthing, this has all the most important info, milk type, rennet and production details.
 Not worth it - Try another book January 8, 2008
I believe this book to be a complete waste of money and time.
It really needs a description of the cheese's flavor and texture without that information, it useless. It gives the make up of the cheese and the scientific process to create it but was not at all what I had thought it would be. Additionally, the Umbria region which has wonderful cheeses has only one listing in this book.
 Fun to read September 5, 2007
0 out of 1 found this review helpful
This is a fun book to read if you are interested in Italian cheeses. Each cheese has a photo and a nice description. The only improvement I would suggest would be to provide similar consistent information on each cheese such as flavor, texture, etc. While this information is often supplied, it is buried in the text making comparison among the different cheeses difficult. But it's a great little book, very comprehensive and interesting as a cultural review of the country's cheese.
Yum! May 13, 2007
This is an incredible and thorough resource on Italian cheeses. It doesn't have every Italian cheese known to man, but it comes close. The book is organized by region, and each page is devoted to one cheese. Fun to read if you love exploring new foods and a great resource if you're traveling to Italy.
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