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This slim volume hold tons of information about Italian cheeses. In fact, I would recommend you take it with you to on a trip to Italy. As with French cheeses, most Italian cheeses are not sold widely in the United States. This is due to both US government "health" standards and American concerns about some traditional methods of cheese making, and also because many of these cheese are produced in small quantities, mostly for regional consumption. There may be warehouses filled to the brim with a twenty year supply of Parmigiano-Reggiano. But most of these cheeses can only be found in their region of production, even in Italy. A great resource for understanding what's available, and also for guiding you to the products while on a trip to Italy.
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