The exhibition holds the books and magazine article dedicated to cheese published during the last decade. It offers an insight into the history of the development of cheese and its geographical prevalence. The books describe the technological processes of cheese processing, classification of cheese and its producers. It teaches how to find a cheese of one’s own liking, how to get to know it, how to store cheese, as well as provides recipes for making cheese and dishes from cheese.

The exhibition contains not only the publications from the first period of Latvia’s independence, but also from its more recent history – the books published during the Soviet era and, of course, recent publications.

Traditional knowledge and skills will be supplemented with new awareness of the traditions and cuisine of other nations, offered by Italian, French, English, Bulgarian gourmets.

Books in Latvian, Russian, English.

Technical description

34 printed items (books + magazines) + 1 bibliographical index