D. Bevilacqua, “C. Besana, R. D’Errico & R. Ghezzi (eds.). Cheese Manufacturing in the Twentieth Century. The Italian Experience in an International Context. European Food Issues, P.I.E. Peter Lang, Bruxelles, 2017, pp. 406”, rea, vol. 74, no. 1, pp. 99–101, Jun. 2019.