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  World Cheese Book 
October 2015 Issue / Vol. 3, No. 19                                                                                                                                            by Juliet Harbutt










     
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World Cheese Book by Juliet Harbutt
What do I do with this cheese? If Juliet Harbutt, editor-in-chief of the World Cheese Book, heard the question, she’d say, Eat it. How? “Even my father knew what to do with cheese,” the waggish Harbutt said in a video promotion of the book. “You put it on toast, you put it on pasta, or you feed it to the dog.” The latest edition of Harbutt’s book strays far from facetious. The closest the book gets to Harbutt’s cheeky personality is its feature of her Bleu cheese brainchild, Blue Murder—and that by name alone. Rather, the book reads as professional as the title sounds, as it brings together a team of cheese experts who write about the cheeses produced in each of their corners of the world—from Europe, the United Kingdom, and Scandinavia, to the Americas, to Asia, Australia and New Zealand. The resulting classic—and classy—compendium of world cheeses could easily be called the ultimate guide for anyone interested in cheese, from connoisseurs to the casually curious. Harbutt recognized “there’s such a long way to go on the taste wheel” when it comes to consuming cheese intelligently, and that’s where World Cheese Book comes in. The book holds readers’ hands as they drop down the rabbit hole and explore the wonderful world of cheese. The guide contains 750 of the world’s finest cheeses and more photography, the publisher stated, than any other book on the subject. The gorgeous images feature an inside and outside look at each cheese in stunning detail, showing color, texture, holes, oozes, dimples and other organic trademark features of each cheese. The quality matches a well-done coffee table book, which makes it totally engaging.