A unique book full of authentic photographs mapping the disappearing world of Italian artisan cheese makers and noble cheeses is finally on sale!
After two years of writing, our unique book Manifesto of Noble Cheese, mapping the disappearing world of artisan Italian cheese makers and noble cheeses, has finally been published.
550 pages full of authentic photographs, interesting information about traditional handmade production, and stories of people who have dedicated their entire lives to cheese. A limited edition of 500 copies with original graphics by London studio Bergini and hand-bound by young_block from Litomyšl.
Now available in the e-shop and in the italians stores. A great gift for anyone who takes cheese seriously.
"Blessed are the cheesemakers"
The aim of this book is to show how real cheese is made and what it takes to make it. To reveal the lives of people who have dedicated their entire lives to cheese production and who make products of absolutely uncompromising high quality. At the same time, it aims to show consumers the differences between "real, noble" cheese and industrially produced cheese. It shows where some of the gems of cheese production are born and how the animals that are the basis of quality cheese are doing.
The photo book with texts in English and Italian, which was graphically designed by the London studio Bergini, is divided into two parts:
I. Using seven rules, it defines what noble cheese is and how it is made.
II. In the form of short stories, the author's personal experiences, it describes twenty small cheese dairies throughout Italy.
The book also warns of the disappearing world of mountain cheese dairies in Italy, as young people are leaving these areas, unwilling to care for animals and produce cheese. There is a risk that in a few years, these authentic mountain cheeses will no longer exist.
About the author
Jiří Giorgio Jelínek is an entrepreneur and founder of The Italians Wine Food, a company operating in Prague, London, and Rome. He is a lover of good food and wine, as well as a passionate amateur photographer. He has been shooting analog photography with Hasselblad cameras for more than twenty-five years.
He enjoys literature, art, and graphic design, which he believes have much in common with the craft of producing quality food and wine—creativity, patience, and attention to detail.
He is opposed to industrially processed foods and unhealthy diets. He believes that real food is the foundation of a healthy culture and life.