by Juliet Harbutt · Tursen S.A. - H. Blume · tapa dura · ISBN 9788496669598
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«El libro del queso» is the reference guide to cheeses by Juliet Harbutt, published by Tursen S.A. - H. Blume in hardcover (352 pages, in Spanish).
The work covers the history of cheese, its production and the main producing countries, and classifies more than 750 varieties with individual entries: fresh, semi-cured, cured, blue or with added flavors. It includes tasting notes, pairings and tasting tips to guide the purchase and enjoyment of cheese.
Translation by Inmaculada González Cerezo; it belongs to the «Cocina Práctica» collection and includes 2,692 illustrations.
A reference work for food enthusiasts and cheese lovers who want to expand their knowledge and discover new varieties.
Juliet Harbutt is a New Zealand cheese expert. She is an author, judge, consultant, campaigner, speaker, educator and tour guide. She acted as consultant to Prince Charles and Alex James when they were developing their own cheeses. In the 1990s she worked with Tesco in devising their cheese classification system. In 2000 she created The Great British Cheese Festival.
