Cinquecento formaggi

by Roberta Muir

Questa piccola enciclopedia dei formaggi è ricchissima di informazioni per selezionare e degustare prodotti provenienti da ogni angolo del mondo e di consigli per individuare i fornitori, conservare e preparare i vostri acquisti. Potrete imparare come scegliere il formaggio migliore, come servirlo e cucinarlo e anche a farvi il formaggio da soli.

Paperback

Published October 1, 2010

About the author

Cookbook author and freelance food and beverage consultant and writer, Roberta Muir loves sharing her passion for cooking, eating, drinking and travelling while promoting and connecting great producers, products and chefs. She holds a Master of Arts degree in Gastronomy from the University of Adelaide and is a qualified Sherry educator and cheese judge. Author of the Sydney Seafood School Cookbook and 500 Cheeses and co-author of A Lombardian Cookbook (with chef Alessandro Pavoni), A Sardinian Cookbook (with chef Giovanni Pilu) and Wild Weed Pie (with chef Janni Kyritsis), she managed Australia’s largest recreational cooking school, Sydney Seafood School at Sydney Fish Market, from 1997- March 2021. A keen cook, enthusiastic diner and adventurous traveller, Roberta shares her recipes and experiences through her website and weekly newsletters. She lives in Sydney with her husband - photographer, spirits expert and fellow food lover - Franz Scheurer.