![Cover image for World cheese book / editor-in-chief, Juliet Harbutt ; contributors, Martin Aspinwall [and twenty others].](/client/assets/5.1326/ctx//client/images/no_image.png "Cover image for World cheese book / editor-in-chief, Juliet Harbutt ; contributors, Martin Aspinwall [and twenty others].")
Available:*
Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 637.3 WOR | Book | 1 | Standard shelving location | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
The ultimate book for cheese-lovers - a photographic compendium of more than 750 different cheeses to whet the appetite!
The grandest fromages, the finest Feta, the most delicious Manchego- celebrate the glorious variety, quality and pleasure of different types of cheese from around the world.
Detailed entries on over 750 cheeses offer cheese-tasting notes and profiles of the cheese-makers, from popular cheeses such as gouda and cheddar, and classic French cheese varieties, through to more unusual Asian and American cheeses. Develop an in-depth understanding of the science of cheese-making and the different methods for hard cheese, soft cheese, and blue cheese. Discover the importance of the grazing for the animal producing the milk, whether it's for goat's cheese, sheep, cow, or even buffalo. Learn how to make cheese for yourself with step-by-step photography.
The perfect gift for the cheese-lover in your life, or the perfect excuse to head to the cheese shop so you can indulge your own love of the glorious world of cheese.
Author Notes
Juliet Harbutt, one of the world's most highly respected cheese experts, founded the renowned Jeroboams Wine & Cheese Shop when she arrived in Britain from her native New Zealand. Her passion and expertise were recognized with membership to the Guilde des Fromagers, the Confrerie de Saint-Uguzon and the Confrerie des Chevaliers du Taste-Fromage de France.
In 1994, Juliet created the prestigious British Cheese Awards and the Great British Cheese Festival and was made a fellow of the Royal Society for the Encouragement of Arts, Manufacturers and Commerce in 2005 in recognition of her work for British producers.
Now a writer, consultant, competition judge, and lecturer she regular appears on TV and radio from BBC Radio 4's Food Programme to The Hairy Bikers, and travels the world educating and inspiring a new generation of cheese lovers. Her latest project has been to establish a Cheese "School" and she is working on her own range of cheeses.
Reviews (2)
Booklist Review
The old adage about the plethora of French cheeses rendering the country ungovernable may soon apply to the rest of the world. Following France's lead, countries all over the globe now produce excellent examples of perfectly aged cow, sheep, and goat milk cheeses that have captured gourmets' imaginations. Harbutt has compiled a comprehensive illustrated guide to more than 750 artisanally and industrially produced cheeses from around the globe. European cheeses still predominate, but North America is no longer a processed cheese wasteland. Farms across the US devote themselves to small productions of specialty cheeses. Even Japan has inaugurated a cheese industry and is marketing unique specimens such as Sakura, not just imitations of Western models. Organized by country, cheeses are listed alphabetically and each has a uniform data table, making information easy to find. Key cheeses such as Parmigiano Reggiano, Stilton, Roquefort, Halloumi, and the like have much longer entries detailing production methods.--Knoblauch, Mark Copyright 2009 Booklist
Library Journal Review
Readers will assuredly crave a nibble after browsing the pages of this lavishly illustrated guide. Cheese expert and creator of The Cheese Web (www.thecheeseweb.com), Harbutt (The World Encyclopedia of Cheese) has compiled a sumptuous, visually appealing encyclopedia of over 750 cheeses, featuring photos (in whole and close-up) as well as info on terroirs and cheese production. The reader is sure to encounter the unknown-Japan, for example, has a surprisingly robust cheese industry. Still, the point of view is decidedly European. Entries are arranged geographically and then alphabetically within each country's listings, but Harbutt and her contributors highlight France and Italy and include markedly less from the New World and nothing from places like India or South Africa. Verdict Many discoveries await the reader, and the brief descriptions offer useful advice on optimal enjoyment of each cheese. Well packaged and accessible.-Peter Hepburn, Univ. of Illinois at Chicago Lib. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.