Slow Food's Taste of Cheese

LOVE FOR CHEESE

In terms of history, types, shapes, and flavors, the world of cheese is one of the richest and most varied within food production.
In this book, renewed in content and graphic appearance, you will find an educational path, capable of combining knowledge and pleasure, to understand and appreciate the "forms of milk."

SPECIAL RE-EDITIONS

A new, revamped and expanded edition of the longest-running of the Slow Manuals.
To find your way around the varied world of cheeses, you need an exceptional guide: Slow Food's 30 years of experience is all in this book, which takes us on a journey to discover the forms of milk, from the production methods of robiola, to the processing of giuncata, to the preservation of Castelmagno.
A handbook to keep in the kitchen at all times, to have at hand practical advice on how to buy, taste (with more than thirty pairings with different types of wine) and even serve a product that for its history, variety and flavorsis among the richest within gastronomic production.