Cheese Slices - Hardcover

Studd, Will

Hardcover

ISBN 10: 1740665503 ISBN 13: 9781740665506

Publisher: Hardie Grant Books, 2007

A guide to understanding some the world's best cheeses - their production, development, and origin. It helps readers discover who makes the English cloth-bound cheddar, the way to tell Parmigiano Reggiano, Grana Padano, and Pecorina Toscana apart, and explore the cheese ripening caves of Tallegio and the underground cellars of Gorgonzola.

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Synopsis:

This is a sumptuously illustrated look at the secrets and stories behind the world's greatest cheeses.It features a dedicated mailing and e-mail campaign to targeted food & drink related media.If you're partial to the odd hunk of cheddar or wedge of brie, you'll love this intelligent and sumptuously illustrated volume in which Master of Cheese, Will Studd, reveals the stories and secrets behind one the world's oldest man-made foods."Cheese Slices" presents readers with the perfect guide to understanding the world's best cheeses - their production, development, and origin. Discover who makes the very best English cloth-bound cheddar, the easiest way to tell Parmigiano Reggiano, Grana Padano, and Pecorina Toscana apart, and explore the cheese ripening caves of Tallegio, the underground cellars of Gorgonzola and the alpine delights of Gruyere.Once you have sampled the delights of this superb volume, eating cheese will never quite be the same again.

About the Author:

Will Studd has been at the forefront of the Australian specialist cheese industry since the early 1980s. His interest in cheese began a decade earlier in London, where he established a successful chain of delicatessens. In 1981 Will migrated to Australia, where he has done much to enlarge the horizons of the local industry in his role as a distributor and media commentator. His contribution to traditional cheese is recognized in his title of Ambassadeur/ Maitre Fromager of the prestigious Guilde des Fromagers in France, and he was recently presented with the Ordre Merite Agricole for his defence of traditional raw milk cheese in the Australian market.

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