The World Encyclopedia of Cheese (Hardcover)

~ Juliet Harbutt (Author)

Editorial Reviews

Product Description

This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.

Product Details

• Hardcover: 256 pages
• Publisher: Lorenz Books (June 25, 2002)
• Language: English
• ISBN-10: 0754809927
• ISBN-13: 978-0754809920
• Product Dimensions: 11.7 x 9.3 x 1 inches
• Shipping Weight: 3.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #568,357 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

62 of 67 people found the following review helpful:

5.0 out of 5 stars A very clear reference on cheese with excellent recipes., April 11, 1999

By A Customer

This review is from: The World Encyclopedia of Cheese (Hardcover)

My firm has had the pleasure of promoting some of the world's finest cheeses: Parmigiano-Reggiano, Stilton, and some excellent cheeses from Vermont. I have purchased many books on cheese and have tasted dozens of different cheeses. So you can imagine how pleased I was to find this book.

When I purchased it I was pleasantly surprised, as not all authors get the complete facts or seem to get their information from only one or two sources. However Juliet Harbutt has done her homework on this book. It clearly explains the cheesemaking process in a manner easily understood by almost anyone. She manages to bring some technical aspects, such as what happens to fat molecules during the cheesemaking process, to an understandable level. Ms Harbutt also gives clear descriptions of various cheeses from around the world.

In addition, Roz Denny has created some fabulous recipes to accompany the cheeses you will find in this book. Mouth watering photos, and the recipes are good, too!

There are several great books about cheese on the market. Some cover more cheeses, some are technical, but if you are serious about cheese this is one book that needs to be on your shelf. It will help round out your knowledge of this wonderful food.

35 of 37 people found the following review helpful:

3.0 out of 5 stars Lovely but Limited, June 3, 2003

By A Customer

This book is very pretty, and does contain some interesting information, but I was disappointed by the amount of space given over to recipes, many of which are unappetizing, and some of which are just plain silly (why would I buy this big, gorgeous book just to learn how to make a cheese omelette or Welsh Rarebit -- broiled cheese on toast??? come on...) I was hoping for more of a true "Encyclopedia," but the entries for several of the countries were quite limited. I found that many of my favorite cheeses were missing, and some of the information was less than reliable (I was particularly dismayed by the book's claim that Alsatian Munster "is also produced in the USA, where it is known as Muenster" -- anyone who expects these two cheeses to be the same is in for a big disappointment). I will admit, the pictures are wonderful, but if you're looking for something truly encyclopedic in its scope and range, this book will be a let-down.

21 of 21 people found the following review helpful:

5.0 out of 5 stars Comprehensive and useful, June 17, 2003

By	Irina Iacobescu (Dubai, UAE) - See all my reviews (REAL NAME)

I love cheese and I have always been curious to try new varieties, but I have never had the necessary information about the manufacturing process, different types, etc. to thoroughly enjoy and understand what I was eating.
So I was very pleased with this very good book about the cheeses of the world, which gives a detailed presentation organized by countries famous for their cheeses: France, Italy, England, Spain, Germany, Greece, Mexico, USA, Australia, New Zealand, etc.
Also, there is a lot of information about varieteis of cheese, how they are made, " secrets", how to combine them with wine, and how to make a perfect cheese plate.

It is meant for the ones who would like to get acquainted in this area, as well as for the 'cheese junkies' who want to know what else the world offers to taste. At the end there is a special chapter with cheese recipes for snacks, salads, pastries, desserts, a very interesting and inspiring chapter for cheese-based dishes.
There is only one suggestion I can make regarding this book: it would have been more interesting if each cheese denomination and description would have been accompanied by a map of the country and the location of the area where the cheese comes from.

Nevertheless, this is a great book that should be on every cheese-lovers shelf; every time you open it, you'll discover that there is something you haven't tried yet and you should.

Buy this book and take time to enjoy it!