Cheese Slices

(Hardback)

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Description

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.

Author Bio

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.