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The World Cheese Book Hardcover – October 5, 2009

4.6 out of 5 stars 53 customer reviews

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Editorial Reviews

Review

"[A] comprehensive illustrated guide to more than 750 artisanally and industrially produced cheeses from around the globe." --Booklist, September 15, 2009

"There is more to cheese than just Kraft Singles. And for the connoisseurs who realize this, 'World Cheese Book' should be their new bible. Filled with 750 of the Earth's finest cheeses--all beautifully illustrated with full-color photographs, as well as notes on how to eat them--this book is the end-all reference to cheese. 3 out of 3 stars." --Metro New York, November 2, 2009

"351 pages of pure bliss for the cheese lover...An excellent reference for the aficionado as well as the beginner, the book leaves readers with a serious cheese hankering." --Burlington Free Press, November 6, 2009

About the Author

The world's most highly respected cheese expert. what Juliet Harbutt doesn't know about cheese simply isn't worth knowing. Born in New Zealand, she came to Britain in 1984 and founded Jeroboams The Wine & Cheese Shop, a retail and wholesale company, reputably one of Britain's finest, offering over 250, mainly raw milk, French and British artisan cheeses. She also designed and ran seminars for retailers, wholesalers and the Relais Chateaux Hotels throughout Britain.
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Product Details

  • Hardcover: 352 pages
  • Publisher: DK ADULT; First Edition edition (October 5, 2009)
  • Language: English
  • ISBN-10: 0756654424
  • ISBN-13: 978-0756654429
  • Product Dimensions: 7.9 x 1.2 x 9.5 inches
  • Shipping Weight: 3 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (53 customer reviews)
  • Amazon Best Sellers Rank: #307,989 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
This book is terrific!

As someone who works at one of the nation's best cheese counters (Zingerman's Deli - Ann Arbor), I have seen, read, and heard about a lot of books regarding cheese. In my opinion, this is the best book available. Of course, other classics on cheese (Cheese Primer, Cheese Slices, French Cheeses) are very good books, however, none of them have the impressive layout and concise writing, as this fine book. The pictures are fantastic and accurate, while giving apt descriptions. Some other books may have more cheeses, and/or more information, but none have the impressive cohesiveness for studying and learning about the important aspects of cheese: origin, geography, size/shape, and production notes. In addition, there are well-kept sections on cheese production for each major category featuring examples of each.

Easy to use, it has 3 cheeses per page with one close-up and one profile picture. Each cheese has a chart with the important info spelled out, a map locating where it comes from, tasting notes, and suggestions for pairings/serving. Fantastic book! A great choice for either a novice or an expert1
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Format: Hardcover
This one arrived in my Christmas stocking and had me going though my "Have I eaten this? Checklist".
Although it may not be a must buy for the general cheese-eater the photography and close-up of each cheese (listed by country) will have you salivating and running to the nearest cheese shop to get samples.
Historical information on selected cheeses open colorfully across two pages filled with tasting notes, cooking ideas and wine accompaniments. Over 750 of the world's finest cheeses, described, photographed and mapped for cheese hunters like me.
I will definitely recommend it for my cheese tasting class students.The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table
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Format: Hardcover
Received this as a gift from a friend. Beautiful book! And of course, it gives me a new goal- to eat all of the cheese in the book. Each cheese entry has the name, a basic explanation of the cheese, tasting notes, the region its made in (with map!), its age, the milk used, the classification (e.g. hard or fresh), and the producer. Most also have a picture of the cheese.

My biggest complaint is that the index is a bit lacking- though a number of specific producers are listed in the body of the book, they are completely overlooked in the index. I would also love to have the classifications or the milk-types gathered in the index, but that might make for an enormous index.

It seems like the information in this book would also lend itself very well to some sort of mobile app. The book's a little heavier than I want to be carrying to the market, but I'd love to have the information at my fingertips!
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Format: Hardcover
This book stands out in that it really gives you a good sense of what the cheese should look like when you purchase it, which is really critical to identifying well-crafted cheese at its best. Unfortunately - it seems a number of small but important geographic origin errors are present throughout, for example it says that São Jorge cheese is from Madeira, rather than from its namesake island of São Jorge in the Açores archipelago.

Another reviewer wrote that it could do with more history and background at the expense of fewer cheeses being profiled, and I agree with that opinion. However, the book's use of photography and the *size compared to your hand* diagram really help convey the physical and texture aspects of the cheese. If the author was to publish an updated edition, I suggest that each cheese profile should include whether the cheese is made with unpasteurized/thermalized/or pasteurized milk.
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Format: Hardcover
My husband loves cheese particularly the strong kind. And when I saw this title in the Tasty DK boutique I knew that it could be interesting for my husband. Whenever he can try something new, he will jump on the opportunity. I remember driving in the country once and he saw a sign announcing you can purchase fresh goat cheese at a farm. Needless to say that he had to stop and try it out. So we went to the farm, entered the small store and tasted goat cheese... Personally, I couldn't care less about it because I find it tastes as the animal smells. But he liked it and purchased some on the spot. I will admit I am picky about cheese. While I like the soft and semi-soft kind, my husband prefers the strong and flavored ones. Mind you I am always willing to try it and sometimes I discover some new flavours of cheese that I like.

The book is divided into 12 sections:

Introduction: understanding cheese, using this book, fresh cheeses, aged fresh cheeses, soft white cheeses, semi-soft cheeses, hard cheeses, blue cheeses, flavor-added cheeses, the perfect cheeseboard.
France: Beaufort, Brie de Meaux, Comté, Epoisses de Bourgogne, Reblochon de Savoie, Roquefort, Sainte-Maure de Touraine.
Italy: Gorgonzola, Mozzarella di Bufala, Parmigiano-Reggiano, Taleggio.
Spain and Portugal: Mahòn, Manchego.
Great Britain and Ireland: Cheddar, Stilton, Yarg Cornish Cheese, Caboc, Caerphilly.
Read more ›
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