Item description for Italian Cheese: A Guide To Its Discovery and Appreciation, 293 Traditional Types by Roberto Rubino...
Slow Food is sweeping the nation, at a snail's pace. This international organization was started in Italy by people who perceive McDonald's 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 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---descriptions of Italy's farmhouse cheeses, traditionally made from cow's, ewe's, and goat's 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 lover's tour of Italy.
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Studio: Slow Food Editore
Est. Packaging Dimensions: Length: 1.5" Width: 4.75" Height: 8.75" Weight: 1.75 lbs.
Release Date Jan 30, 2006
Publisher Slow Food Editore
ISBN 8884991110 ISBN13 9788884991119
Reviews - What do customers think about Italian Cheese: A Guide To Its Discovery and Appreciation, 293 Traditional Types?
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 Jan 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 Sep 5, 2007
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.