Italian Cheese: Slow Food Edition
A Guide to its Discovery and Appreciation

Edited by: Roberto Rubino, Piero Sardo, Angelo Surrusca
ISBN: 88-8499-111-0
Slow Food Editore

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The thirty-one DOP (Protected Designation of Origin) zones

Families of Cheeses

Traditional Cheesemaking

Industrial Cheesemaking

Maturing

At the table
1.) Buying cheese
2.) Tasting cheese
3.) Principal defects
4.) Conserving cheese

A dictionary of cheese
Light Cheeses

Valle d'Aosta

Piedmont

Lombardy

Trentino Alto Adige

Veneto

Friuli Venezia GiuliaLiguria

Emilia Romagna

Toscany

Umbria

Marche

Lazio

Abruzzo and Molise

Puglia

Campania

Basilicata

Calabria

Sicily

Sardinia

Bibliography

Index of cheeses

From The Publisher:

293 artisan specialties, exhaustively described and lavishly illustrated: a new, updated edition of our guide to Italian cheeses.  A comprehensive catalog of produce from an incredible variety of landscapes and environments, of animal breeds and production techniques.  Plus, a wealth of specialist information about cheese  families, aging, and terminology.  And, last but not least, tips from Slow Food experts on how and where to buy, cut, taste and keep cheese.

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