A Complete Guide to Over 300 Cheeses of Distinction
New Zealand's Juliet Harbutt is one of the world's leading cheese authorities with 35 years experience in the world of chese ranging from retail to teaching, writing, consulting, and speaking. She has written over a dozen books on cheese. She published Cheese A Complete Guide to Over 300 Cheeses of Distinction in 1999 but it remains an excellent introduction to the world of cheese. Her passion for cheese flows through every page starting with an brief history of cheese and cheese making where she captures the links between people, animals, the land they live on and the cheese they make and eat. Harbutt divides cheeses up into seven reasonable categories - fresh cheeses, natural rind cheeses, soft, white-ring cheeses, hard cheeses, blue cheeses, and specialty cheeses. She provides an introduction to each category, features a handfull of cheeses and then provides paragraph reviews for two to three dozen more cheeses including essential information such as county of origiin, region, source of milk, whether the cheese is made with raw or unpasteurized milk, how long it matures, average weight, if it is vegetarian and the shape. Her descriptions of cheese are enticing and will send you to the cheese monger with list of cheese to explore. Harbutt is an entertaining yet concise writer and the book is attractively illustrated and laid out. Even at 20 years old, it is still packed with useful information.
Books on Cheese