Customer Reviews

Italian Cheese: A Guide To Its Discovery and Appreciation, 293 Traditional Types

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Great for referencing cheese. While its impossible to cover everthing, this has all the most important info, milk type, rennet and production details.

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.

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.