A book for salivating

In addition to his work at mesa de Lemos restaurant, Diogo Rocha also breaks down his time teaching and writing books. This is your 'Queijaria do Chef' work, which guides us through the tasty world of Portuguese cheeses.

I've always said that we need bosses who defend their regions, or who return to them after venturing through restaurants from other stops, to increase the gastronomic quality in the places that saw them born. If so were with all the chefs, we would have a gastronomic revolution and a defense and dissemination of Portuguese products greater and more decentralized.

Beirão of the four coasts, Diogo Rocha was born in Canas de Senhorim and grew there in a rural environment. Surrounded by pots and pots, he began by helping his father, who had a grocery store/butcher shop and still served the tables in a restaurant where Diogo also helped. Later, he interned and worked in restaurants such as Terreiro do Paço, in Lisbon, with Vítor Sobral; then passing through Villa Joya (2 Michelin stars in the Algarve) and Valle Flor (at the Pestana Palace in Lisbon), to finally be invited to take over the executive head of the restaurants of the Global Wines group in its three dining spaces, Quinta de Cabriz and the Palace of the Cunhas of Santar, both in Dão; and the Meeting Farm in Bairrada. Always growing in knowledge and technique, he was challenged in June 2013 to be chief executive of Mesa de Lemos, in Passos de Silgueiros (Dão), a luxurious restaurant surrounded by the vineyards of Quinta de Lemos, where he recently won the Michelin star. Seeing diogo rocha grow professionally was a privilege. Curious and dynamic, and always with new challenges such as this book, Diogo well deserves the place where he arrived, and can serve as a good example to those who want to follow in his footsteps in other national regions.

I'd quey the chief
finally the book. Used to seeing, to be enjoyed and working with cheeses on different occasions, and on various occasions types of dishes, Diogo Rocha decided to go ahead and immerse himself in the world of Portuguese cheeses. Thus, he studied and thoroughly investigated the matter, visited producers from north to south and still tested the cheeses on their recipes to give indications of consumption, suggestion of dishes and even harmonization with wines. And explains, from the beginning, the production methods, tips for buying cheese, as well as transporting, storing and savoring.  

The list of cheeses that appears in this book are the current certificates with the designation DOP (Denomination Protected Origin) and PGI (Protected Geographical Indication) thus ensuring the authenticity and characteristics of the territory where they are produced, to those the chief also added some others he considered it important to highlight.

As well says Joseph Benedict dos Santos in the preface, "this book has important information for those who likes to know more and more about the subject', the result of a serious investigation and work and the experience of its author. The book, which in the background is also a guide, is complemented by the photographs of Mário Ambrózio, who in addition to capturing beautiful images of the rural world Portuguese - of the places where cheeses are produced, of the people, the animals that supply milk and production methods - makes us drool with the juicy recipes of Diogo Rocha. Undoubtedly, a book that is another valuable contribution to the Portuguese gastronomic culture.