What do you think?
Rate this book
The World Cheese Book
The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science, the smells, the succulence.
The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
352 pages, Hardcover
First published October 1, 2009
21 people are currently reading
334 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 24 of 24 reviews
December 9, 2014
To cheeseheads (and I’m not talking about Green Bay Packer fans); cheese is an art form. The combination of such factors as type of milk used, climates, the food the animal grazed (whose milk is being utilized), molds, etc; melt together (no pun intended) to create a pure masterpiece food which has been around since before Christ. Juliet Harbutt, one of the world’s top-most authorities on cheese; compiles the ultimate cheese-lover’s book in, “World Cheese Book”.
The “World Cheese Book” is a part coffee table, part culinary-experience book showcasing over 750 cheeses from around the globe with both text and beautiful (but basic) photos on glossy pages. Harbutt begins with an introduction highlighting her own cataloging method of cheese, history, and a look at compiling the perfect cheese board. This is simple but informative text that includes very notable tidbits the reader will gladly come away with.
The main body of “World Cheese Book” is divided into sections featuring specific countries and/or regions. The sections list various cheeses in alphabetical order optimizing such information as an overview of the cheese, tasting notes, and how to enjoy the cheese along with a chart on origin, age, weight/size, milk used, classification (using the aforementioned system per Harbutt), and the cheese producer. This is accompanied by both a micro and macro photo of the cheese. Not only is this a visual feast (again, no pun intended); but it truly teaches the reader many cheese facts with little but direct text.
The great thing about “World Cheese Book” is that the jargon is not over the top for the novice cheese fan but isn’t too simplified for those with experience on the topic resulting in a readable piece. “World Cheese Book” is great for adorning a coffee table for periodic viewing, spot-checking like an encyclopedia, or reading cover-to-cover. However, it is recommended to break the reading up or eventually all the cheeses sounds the same.
An issue with “World Cheese Book” is a slight lack of cohesiveness from section to section. Each section has a contributor providing the text and is therefore written in a slightly different tone from each other. The differences are noticeable. This is not detrimental to the quality of “World Cheese Book” but worth mentioning because again: it is noticeable.
“World Cheese Book” takes another slight fall in the Great Britain section as the cheese descriptions read like ‘shout-outs’ or name drops of cheese makers whom the average reader is unfamiliar with. This may be related to the fact that Harbutt (the editor) is the creator of the British Cheese Awards. In fact, she also makes her own cheese and the contributor’s descriptions read like pure sticky suck-up statements to her ego. It is elementary and cringe-worthy.
The ending of “World Cheese Book” is abrupt and a sort of summarize conclusion would be preferred. However, this flows into a glossary of terms, a list of cheese shops and resources from around the world, and mini bios of the contributors; which ends the book on a strong note.
Overall, “World Cheese Book” is quite satisfactory whether for a cheese aficionado or foodie, to grace a coffee table or used as an encyclopedia-type source, or to simply look at the photos. The text is easy-to-understand and the contents are quite inclusive. Even with a few flaws, “World Cheese Book” is a must for cheese-lovers everywhere.
The “World Cheese Book” is a part coffee table, part culinary-experience book showcasing over 750 cheeses from around the globe with both text and beautiful (but basic) photos on glossy pages. Harbutt begins with an introduction highlighting her own cataloging method of cheese, history, and a look at compiling the perfect cheese board. This is simple but informative text that includes very notable tidbits the reader will gladly come away with.
The main body of “World Cheese Book” is divided into sections featuring specific countries and/or regions. The sections list various cheeses in alphabetical order optimizing such information as an overview of the cheese, tasting notes, and how to enjoy the cheese along with a chart on origin, age, weight/size, milk used, classification (using the aforementioned system per Harbutt), and the cheese producer. This is accompanied by both a micro and macro photo of the cheese. Not only is this a visual feast (again, no pun intended); but it truly teaches the reader many cheese facts with little but direct text.
The great thing about “World Cheese Book” is that the jargon is not over the top for the novice cheese fan but isn’t too simplified for those with experience on the topic resulting in a readable piece. “World Cheese Book” is great for adorning a coffee table for periodic viewing, spot-checking like an encyclopedia, or reading cover-to-cover. However, it is recommended to break the reading up or eventually all the cheeses sounds the same.
An issue with “World Cheese Book” is a slight lack of cohesiveness from section to section. Each section has a contributor providing the text and is therefore written in a slightly different tone from each other. The differences are noticeable. This is not detrimental to the quality of “World Cheese Book” but worth mentioning because again: it is noticeable.
“World Cheese Book” takes another slight fall in the Great Britain section as the cheese descriptions read like ‘shout-outs’ or name drops of cheese makers whom the average reader is unfamiliar with. This may be related to the fact that Harbutt (the editor) is the creator of the British Cheese Awards. In fact, she also makes her own cheese and the contributor’s descriptions read like pure sticky suck-up statements to her ego. It is elementary and cringe-worthy.
The ending of “World Cheese Book” is abrupt and a sort of summarize conclusion would be preferred. However, this flows into a glossary of terms, a list of cheese shops and resources from around the world, and mini bios of the contributors; which ends the book on a strong note.
Overall, “World Cheese Book” is quite satisfactory whether for a cheese aficionado or foodie, to grace a coffee table or used as an encyclopedia-type source, or to simply look at the photos. The text is easy-to-understand and the contents are quite inclusive. Even with a few flaws, “World Cheese Book” is a must for cheese-lovers everywhere.
September 25, 2022
As the greediest cheese lover I know, the time came for me to buy a new cheese book. The ones already on my bookshelf were perfectly adequate, but what I was looking for was a curd compendium, a tour de force de fromage, written by many experts across the world and co-ordinated by the watchful eye of an enthusiastic editor-in-chief. And here it is. I am the proud owner of a veritable cheese encyclopedia, and I have thoroughly enjoyed my formaggio odyssey through time and travel.
The editor of the "World Cheese Book", Juliet Harbutt, came to Great Britain from New Zealand, and set up the Jeroboams Wine and Cheese shop in London, which won her many awards and accolades from industry peers. In 1994 she created The British Cheese Awards, which was followed in 2000 by The Great British Cheese Festival. She now lives in the Cotswolds where she runs a thriving cheese making business, and teaches people from all walks of life how to buy, serve and enjoy the finest cheeses in the world. She set up in partnership with Alex James, the ex-bass player of the pop band Blur and now columnist with The Independent newspaper, to produce the vine leaf wrapped, cider brandy washed, Little Wallop cheese.
In total twenty contributors have collaborated with Juliet to create this great work, and they are renowned industry specialists from all over the world. No stone has been left unturned. No rind has been left unsniffed. In 2010 the book won The Guild of Food Writers "Best Food Book Award", and it was also awarded "Le Cordon Bleu world Food Media" prize.
The introduction takes you through the story of cheese, a product whose roots hark back to 2800 years before the birth of Christ. How cheese is made, aged and enjoyed, with accompanying photographs, is followed by a geographical breakdown of the main cheese producing regions of the world. By now you are completely proficient in the artisanal skills required to produce fresh, aged fresh, soft white, semi-soft, hard, blue and flavour-added cheeses. You then begin, as one might expect, in France, and you work, alphabetically through its main cheeses, from Abbaye de Citeaux to Vieux-Lille. Each cheese description is accompanied by a photograph, tasting notes, how to enjoy, weights and measures as well as information about producers. And so you journey across Italy, with its Gorgonzola, Mozzarella, Parmiggiano and Taleggio, through to Spain, Portugal, Great Britian and Ireland, the Low Countries, Germany, Austria, Switzerland, Scandinavia, Eastern Europe, The Americas, Japan, Australia and New Zealand.
The editor's and the contributors' palates must be so finely tuned that even the slightest note, hint, tang and texture is registered. Look up "Berkswell" from the West Midlands, a consistent winner at the British Cheese Awards, and you find a hard ewe cheese made on a 16th century farm from the milk of East Friesland sheep, and you are told it is "a characterful cheese which provides a satisfying mouthful: firm texture; sweet, nutty and caramel hint; and a surprisingly tangy finale". I look up one of my favourite cheeses, Manchego, and it is given a double page spread of information. Its tasting notes are quite revelatory: "The depth and complexity of flavour depends on age,but all Manchego has an unmistakable richness reminiscent of Brazil nuts and caramel, with a distinct aroma of lanolin and roast lamb and a slightly salty finish." They have put the words right into my mouth. The Italian king of cheeses, Parmiggiano-Reggiano, with its numbered, stamped, quality controlled, dated exterior, is "fresh, fruity and sweet like fresh pineapple".
If you need to buy a cheese book for yourself, for family or friends that are cheese lovers, than I could not recommend this book more. Within its pages is the meticulous attention to detail, analysis, research and dedication that can only be found from the pens of truly obsessive connoisseurs. I can see myself dipping into its pages over many years to come, with endless fascination, curiosity and gluttony.
The editor of the "World Cheese Book", Juliet Harbutt, came to Great Britain from New Zealand, and set up the Jeroboams Wine and Cheese shop in London, which won her many awards and accolades from industry peers. In 1994 she created The British Cheese Awards, which was followed in 2000 by The Great British Cheese Festival. She now lives in the Cotswolds where she runs a thriving cheese making business, and teaches people from all walks of life how to buy, serve and enjoy the finest cheeses in the world. She set up in partnership with Alex James, the ex-bass player of the pop band Blur and now columnist with The Independent newspaper, to produce the vine leaf wrapped, cider brandy washed, Little Wallop cheese.
In total twenty contributors have collaborated with Juliet to create this great work, and they are renowned industry specialists from all over the world. No stone has been left unturned. No rind has been left unsniffed. In 2010 the book won The Guild of Food Writers "Best Food Book Award", and it was also awarded "Le Cordon Bleu world Food Media" prize.
The introduction takes you through the story of cheese, a product whose roots hark back to 2800 years before the birth of Christ. How cheese is made, aged and enjoyed, with accompanying photographs, is followed by a geographical breakdown of the main cheese producing regions of the world. By now you are completely proficient in the artisanal skills required to produce fresh, aged fresh, soft white, semi-soft, hard, blue and flavour-added cheeses. You then begin, as one might expect, in France, and you work, alphabetically through its main cheeses, from Abbaye de Citeaux to Vieux-Lille. Each cheese description is accompanied by a photograph, tasting notes, how to enjoy, weights and measures as well as information about producers. And so you journey across Italy, with its Gorgonzola, Mozzarella, Parmiggiano and Taleggio, through to Spain, Portugal, Great Britian and Ireland, the Low Countries, Germany, Austria, Switzerland, Scandinavia, Eastern Europe, The Americas, Japan, Australia and New Zealand.
The editor's and the contributors' palates must be so finely tuned that even the slightest note, hint, tang and texture is registered. Look up "Berkswell" from the West Midlands, a consistent winner at the British Cheese Awards, and you find a hard ewe cheese made on a 16th century farm from the milk of East Friesland sheep, and you are told it is "a characterful cheese which provides a satisfying mouthful: firm texture; sweet, nutty and caramel hint; and a surprisingly tangy finale". I look up one of my favourite cheeses, Manchego, and it is given a double page spread of information. Its tasting notes are quite revelatory: "The depth and complexity of flavour depends on age,but all Manchego has an unmistakable richness reminiscent of Brazil nuts and caramel, with a distinct aroma of lanolin and roast lamb and a slightly salty finish." They have put the words right into my mouth. The Italian king of cheeses, Parmiggiano-Reggiano, with its numbered, stamped, quality controlled, dated exterior, is "fresh, fruity and sweet like fresh pineapple".
If you need to buy a cheese book for yourself, for family or friends that are cheese lovers, than I could not recommend this book more. Within its pages is the meticulous attention to detail, analysis, research and dedication that can only be found from the pens of truly obsessive connoisseurs. I can see myself dipping into its pages over many years to come, with endless fascination, curiosity and gluttony.
April 26, 2010
This is the Bible for cheese lovers everywhere!
It's hard to go wrong with DK (publisher) ... they work hard to produce extraordinary books!
The book is arranged by country and then alphabetically by cheese. The major cheeses for each country show a picture, the name of the cheese, a general description, "Tasting Notes", "How to Enjoy", and a "nutrition" box that provides information such as country / region or origin, age, physical characteristics, where the milk comes from (cow, goat, ewe, etc.), classification (hard, semi-soft, soft, etc.) & producer.
Unfortunately, we do not own this book -- I had to borrow it from another library -- Thank-you Worthington!
It's hard to go wrong with DK (publisher) ... they work hard to produce extraordinary books!
The book is arranged by country and then alphabetically by cheese. The major cheeses for each country show a picture, the name of the cheese, a general description, "Tasting Notes", "How to Enjoy", and a "nutrition" box that provides information such as country / region or origin, age, physical characteristics, where the milk comes from (cow, goat, ewe, etc.), classification (hard, semi-soft, soft, etc.) & producer.
Unfortunately, we do not own this book -- I had to borrow it from another library -- Thank-you Worthington!
Read
September 2, 2019TL ;DR : Otkrivanje fanstastičnog sveta sira, bilo da već imate sofisticirano nepce ili ga još uvek delite na samo ‘beli’ i ‘žuti’
Kontekst: nisam ljubitelj, par puta samo što se nisam ispovraćala od miomirisa koji su vladali u kuhinji posle korišćenja određenih vrsta od strane des connaisseurs en fromage pa da vidim u čemu je fora
Knjiga: Odlična, kompletna, vrlo bogato ilustrovana (kako u slici, tako i u reči). Jako mi se dopada razvojni put sira, od toga kako je u 28. veku p.n.e. shvaćeno da se mleko koje se čuva u životinjskom želucu pored vatre zgruša (zbog prisustva određenih vrsta mikroorganizama u sirištu), do razvitka čitave industrije u različitim zemljama i hedonističkih otkrića. Bila sam pomalo razočarana što je Istočna Evropa poprilično osiromašena (skoro svuda samo običan kačkavalj / kashkaval / cascaval / kaçkavalli, plus turoš, urda, tolminc), a razlog koji je naveden je “When postwar Communism led to mass production, small producers all but died out, but since the Iron Curtain dropped, artisan cheesemakers have reemerged” --> podržite svoje lokalne proizvođače sira.
Zaključak: Wensleydale with Cranberries, Camembert au Calvados, Formaggio Ubriaco, Taramundi, Caboc, Mesost, Monterey Jack, Mori No Cheese definitivno idu na bucket list
Kontekst: nisam ljubitelj, par puta samo što se nisam ispovraćala od miomirisa koji su vladali u kuhinji posle korišćenja određenih vrsta od strane des connaisseurs en fromage pa da vidim u čemu je fora
Knjiga: Odlična, kompletna, vrlo bogato ilustrovana (kako u slici, tako i u reči). Jako mi se dopada razvojni put sira, od toga kako je u 28. veku p.n.e. shvaćeno da se mleko koje se čuva u životinjskom želucu pored vatre zgruša (zbog prisustva određenih vrsta mikroorganizama u sirištu), do razvitka čitave industrije u različitim zemljama i hedonističkih otkrića. Bila sam pomalo razočarana što je Istočna Evropa poprilično osiromašena (skoro svuda samo običan kačkavalj / kashkaval / cascaval / kaçkavalli, plus turoš, urda, tolminc), a razlog koji je naveden je “When postwar Communism led to mass production, small producers all but died out, but since the Iron Curtain dropped, artisan cheesemakers have reemerged” --> podržite svoje lokalne proizvođače sira.
Zaključak: Wensleydale with Cranberries, Camembert au Calvados, Formaggio Ubriaco, Taramundi, Caboc, Mesost, Monterey Jack, Mori No Cheese definitivno idu na bucket list
June 4, 2012
I mostly just flipped through it because it's a present for my dad. But now I want my own copy. Cheeeeeeeeeeeeeese!!!
October 10, 2017
This book comes as a mystery to me. Say in France you have Abbe de Tamie mentioned. Which is a particular flavor of the Savoiard Reblochon, made outside the authorized area, thus can't classify as Reblochon anyway. Skip to Italy. Does the reader really care when reading about Mozarella when the buffaloes were introduced in the peninsula, to see a picture of the beast and read that Mozarella (spoilers: like all cheeses) is rich in calcium? I mean this guide is crap, but if is the only book on global cheeses you have access to, than do read it.
And the text is horribly uneven with enough mistakes to assume Internet was an important source of information. But have the Dutch occupy about half the size of the text for France, yet double than the Swiss? Talk about cheeses that have the Protected Origin and are made on a wide area, by many farms according to a strict production process described in the registration papers, than move on and talk about a couple who has a flock of sheep and does something as precise as "4 to 18 months" aging. Or the some generic rip offs that badly imitate the original?
It is worth noting that the ignorance of the author stems partly from anti-corporate dogmatism, as some very popular and distinct brands of cheese are completely ignored only because they are made by a dairy trust and not some romantic farm.
And the text is horribly uneven with enough mistakes to assume Internet was an important source of information. But have the Dutch occupy about half the size of the text for France, yet double than the Swiss? Talk about cheeses that have the Protected Origin and are made on a wide area, by many farms according to a strict production process described in the registration papers, than move on and talk about a couple who has a flock of sheep and does something as precise as "4 to 18 months" aging. Or the some generic rip offs that badly imitate the original?
It is worth noting that the ignorance of the author stems partly from anti-corporate dogmatism, as some very popular and distinct brands of cheese are completely ignored only because they are made by a dairy trust and not some romantic farm.
April 15, 2019
A fantastically comprehensive fact packed guide to cheese (and drinks that pair well with cheese!) - a must read for any cheese enthusiasts. I particularly enjoyed finding out how cheese is actually made! Really interesting.
December 28, 2019
I understand it requires lots of research to write a book like that. But in one quick scan, I identified two mistakes in cheeses that I knew. I cannot imagine how many there would be in the whole book. Not to mention the omissions...
September 7, 2016
Interesting, informative, and nicely formatted for more comprehensive reading as well as quick reference.
October 10, 2024
This was listed under how to make cheese by my library, and while it does have a brief description of how these cheese are made, it is not a cheese making book. It is a useful book for understanding how to appreciate cheeses with suggestions on how
Best to serve them as well as descriptions of over 750 cheeses.
Best to serve them as well as descriptions of over 750 cheeses.
February 19, 2023
It helped me to discover new types of cheeses from all around the globe.
February 7, 2024
Easily one of the top 10 books I have ever read. Life changing!
April 18, 2024
05-08-2022
July 7, 2013
بیش از ۸۰۰ پنیر از فرانسه تا نیوزیلند در این کتاب معرفی شدهاند؛ هر کدام یک شناسنامه مفصل دارند برای معرفی مزه و تفاوتهای ریز و درشت در هر منطقه، بو و رنگ و نوشیدنی مناسب کنارشان. توی این کتاب که نویسندهاش همه زندگیاش را در راه پنیر گذاشته، درباره نحوه برش هر پنیر با توجه به قد و قوارهاش و در مورد استفاده آن در سوپ و سالاد و ساندویچ هم یک سری اطلاعات خوشمزه وجود دارد. البته پنیر ایران گویا براساس این کتاب در استرالیا به اسم «پنیر ایرانی» ثبت شده؛ در یک قوطی شبیه لیقوان با همان شکل و شمایل…
http://www.gooshe.net/768/
http://www.gooshe.net/768/
September 11, 2012
AWESOME book with huge, gorgeous photos of so many cheeses, it will boggle your mind. Very informative with lots of little factoids about the various cheeses from all different countries. If you already have some cheese knowledge from browsing around the supermarket and want to expand your tastes, give this book a try and make a list of every cheese that looks so good, you want to eat the picture!
March 6, 2011
Discusses how cheese is made, their system for categorizing the different types, then describes some cheese in depth, and then some basic info on over 750 cheeses - plus website and supplier data at end of the book - lots of pictures too!
August 6, 2015
I'm a cheese wimp. I like my cheese smooth and mild. I do not like molded cheese. I am trying to find cheeses I would like. This book is the latest in the effort. It is the latest read; supposedly the bible of cheese. Found some cheeses I want to try.
February 23, 2016
"Cheese, glorious cheese!" as the old TV ad for Kraft mac & cheese proclaimed. Cheese lovers everywhere will revel in this glorious book, packed with fascinating information and DK's fantastic graphics. I'm ready to go in search of some real cheese now!
January 7, 2010
Currently on a cheese kick. Trying to learn more about cheese: regions, types, pairings, etc.
September 14, 2010
The best.
October 29, 2010
A wonderful book for cheese lovers...great resource, very informative.
December 3, 2013
The ultimate book on cheese.
September 10, 2010
I love cheese, but Julie Harbutt LOVES cheese. This book made me hungry.
October 7, 2010
A book of cheese! Need I say more?
Displaying 1 - 24 of 24 reviews