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 making and who produce products of absolutely uncompromising high quality. At the same time, to show consumers the differences between 'real, noble' cheese and industrially produced cheese. To show where some of the gems of 'cheese' production are born and how the animals that are the basis of quality cheese are well off.

Let us see the connection between man and nature in every way, as it has been for centuries. I have personally spent a lot of time with real cheesemakers and have realized that their life is different from what most of us would expect. It is based on the connection between man, animal and nature. This connection results in gastronomic gems whose value is often not seen. Unfortunately, these places are gradually disappearing and the market is dominated by industrially produced (non-noble cheeses). Some of them do not even resemble cheese and their milk and nutrient content is astonishingly low.

Let's start thinking about cheese not just as a food commodity, but as our communication with the earth and nature, as an expression of the people who make cheese every day, a message from their region and culture.

This book wishes to clarify and define what noble cheese actually is, how it is made and on what principles it is based. Using the seven rules described in this book, you can understand and see what the difference is between real (noble) cheese and all the rest.

The photographic documentation, which tries as much as possible to evoke the atmosphere of the places where these cheeses are born, has been taken over the course of more than fifteen years by me, personally.