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Article: Italian invasion; Artisanal cheeses from Italy's Piedmont region are the new wave.(Life - Food)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- November 16, 2005
CopyrightCOPYRIGHT 2005 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: DOUG BLACKBURN STAFF WRITER
Italian cheeses for far too long have been regarded as pedestrian, taking a back seat to the gourmet offerings from France, Spain and even England.
But for every parmesan, mozzarella, ricotta and provolone, there are scores of wonderful, artisanal cheeses being made in Italy.
Some of them, particularly the fresh, unripened cheeses from the Piedmont region, are starting to make their way into specialty food shops and gourmet restaurants in the United States. At least one regional supermarket chain plans to start carrying them within the next month.
Lucky us.
The Robiolas from Piedmont are ...
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