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• by:
• Sardo, Piero; Piumatti, Gigi; and Sarrusca, Angelo

Organized by region, the book covers a wide range of typical Italian
cheeses. Readers will discover not only familiar favorites like Parmigiano
Reggiano and Grana Padano, but less well known styles like the nutty
Taleggio, a washed-rind cheese from Lombardy that has been made in the
Valsassina foothills since the 9th century. Or Caciocavallo from southern
Italy, with its distinctive purselike shape.

Entries describe how these traditional products are made and give readers a
context for understanding the time-honored farming and cheesemaking
practices that are rooted in the Italian landscape and culture. Attractive
color photographs accompany each description and illustrate each type of
cheese.