Cheese (Game & Fish Mastery Library) (Hardcover)

by Juliet Harbutt (Author)

Editorial Reviews

Product Description
Simply, this is the comprehensive, fully-illustrated reference book about cheese covering every aspect of the subject and including over 300 varieties from around the world. Cheese thoroughly examines the art and science of cheesemaking, the art of the cheesemaker and the influence of science and technology to enhance flavors and textures. The key sources of taste and flavor - pasture, flora, and breed of cow, sheep or goat used - are also explained. This important new reference also contains detailed chapters on each of the seven major styles of cheese, their histories, tasting and buying tips, storing and serving, as well as wine suggestions. Includes 125 mouthwatering photographs.

About the Author
Juliet Harbutt is a cheese and dairy specialist who has spent the last thirteen years using her knowledge, expertise and influence to ensure the survival of modern artisan cheesemakers. She is a member of the Guilde de Fromages and the Chevaliers de Taste Fromage.

Product Details

• Hardcover: 192 pages
• Publisher: Willow Creek Press (October 1999)
• Language: English
• ISBN-10: 1572232005
• ISBN-13: 978-1572232006
• Product Dimensions: 9.5 x 7.8 x 0.9 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #1,165,441 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

31 of 31 people found the following review helpful:

5.0 out of 5 stars My brin d'amour, November 28, 2000

By	Cheesegal (Boston, MA USA) - See all my reviews

As a cheese professional I have found this book to be an invaluable resource. The tasting notes are particularly helpful and on many occassions I have referenced them in describing cheeses to my customers. I appreciate the lack of photographs-- as a professional I do know most of the cheeses and what they look like, I just don't always have the words to describe them and their characteristics. I have especially enjoyed her descriptions of various farmhouse English, Scottish, Irish, and Australasian cheeses not available here. For me the only minus is that the indices following each chapter do not have brief descriptions of the cheeses, just country of origin, region, and milk source. I usually recommend this book to my more 'advanced' customers -- beginners are probably better suited to her world encyclopaedia of cheeses. Let's hope it comes out in soft cover soon so the price will go down...

35 of 36 people found the following review helpful:

5.0 out of 5 stars "Cheese" Will Please, June 14, 2000

By A Customer

"Cheese" offers complete descriptions of a very wide range of cheeses. As the only cheese guidebook organized by types of cheese, it is the ideal reference when searching for a new kind of blue or discovering the different types of chedder. My only wish is that more pictures were provided, as only more popularly-used cheeses are photographed. Unlike some cheese resources, this book does not include recipes, but instead devotes its pages to facts about purchasing cheeses, creating cheese trays, regions where cheeses are made, and other cheese characteristics. Overall, it is the best book I have come across for expanding your knowledge of cheese in general, as well as to find out more about the new cheese you saw at the grocer's.

5.0 out of 5 stars Blessed Are the Cheesemakers (From Monty Python's Life of Brian), May 13, 2008

By	Cheesemaker "@ CheeseForum.org" (Texas, USA) - See all my reviews

I hobby make cheese, run a website and forum called www.CheeseForum.org, and bought this book to broaden my knowledge of different cheeses. "cheese" does this very well with detailed information and some colour picture pages with many different cheese pictured and identified. Thus it is more of an encyclopedia of cheese, those wanting a large coffee table type picture book should look elsewhere.