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Willow Creek Press, 1999 - Cooking - 192 pages
2 Reviews
Comprehensive, fully-illustrated reference book describes over 300 varieties of cheese from around the world. Cheese thoroughly examines the art and science of cheesemaking. This important new reference contains details on the major styles of cheese and their histories, plus tips on tasting and buying, storing and serving, and wine suggestions.

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About the author (1999)

Juliet Harbutt has written articles for a variety of publications and broadcasts regularly on radio and television. Juliet, who is a Chevalier de Taste Fromage and a member of the Guilde des Fromagers, is the creator and chairman of both the British Cheese Awards and the New Zealand Cheese Awards.

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