The World Encyclopedia of Cheese

by Juliet Harbutt, Roz Denny

Illustrated guide to cheeses of the world, when to buy and how to store, prepare and cook cheese. Over 100 recipes.

Genres: Cookbooks, Nonfiction, Food

256 pages, Hardcover

First published January 1, 2003

Reviews

[Sophie Crane · Rating 5 out of 5]

Surprisingly all-inclusive and thorough for its compact size. This book covers all the major world cheeses, country by country, with loads of high quality color photos and tips for cooking and wine pairing. It covers a number of local and regional varieties as well, including local names for the different sizes, shapes and ages of the various cheese varieties. A lot of content for the price. Enjoy!

[Indah Threez Lestari · Rating 4 out of 5]

543 - 2020

Lapar... pingin keju asli...

[Manuel · Rating 2 out of 5]

The ambitious title of this book doesn't correspond at all with what I would expect from a world encyclopedia of cheese. The book is obviously written from an Anglophile point of view. As an example, the amount of cheese types listed from English speaking countries is much higher than from other countries. It doesn't include many cheeses with protected designation of origin from traditional cheese making countries like Spain or Italy, also compares these kind of cheeses with others (i.e cheeses from farms in Australia or New Zealand) without regulating bodies which set and control the production standards.