Juliet Harbutt | |
|---|---|
| Born | Auckland, New Zealand |
| Other names | Master of Cheese [1] |
| Occupation(s) | Cheese expert: author, educator, judge, campaigner, consultant, trainer and speaker |
| Website | www.thecheeseweb.com |
Juliet Harbutt is a New Zealand cheese expert. [2] 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. [3] In the 1990s she worked with Tesco in devising their cheese classification system. [4] In 2000 she created The Great British Cheese Festival.
In the 1970s Harbutt opened a café deli, The Parson’s Nose in Wellington, New Zealand. In 1983, while travelling around Europe, she attended cookery classes in Paris, [5] where she discovered a passion for cheese, saying it was “a revelation to someone who had grown up with block cheddar.” [6] She also visited Steven Spurrier’s wine shop Les Caves de la Madeleine. [7]
After selling The Parson’s Nose she moved to England in 1983, [8] where she co-founded Jeroboams – the Wine and Cheese Shop, in South Kensington, which was “largely responsible for introducing London to a whole new cheese concept.” After realising that “selling cheese was not enough” she sold the company to her partner in 1991, moved to the Cotswolds in Oxfordshire, where she ran cheese-related masterclasses and events and began to publish books. [9]
She acted as a cheese consultant for clients that included Tesco, Harrods and Marks & Spencer. [10] [11] She has judged cheese competitions in Switzerland, France and America. [12] She is a member of the Guild des Fromagers - Confrerie de Saint-Uguzon and Chevaliers de Tastefromage. [13] In 1992 she was given the title Confrerie des Chevaliers du Taste-Fromage de France. [14] She has been a visiting lecturer at the University of Gastronomic Sciences in Pollenzo, Italy. [15] She has helped many people design and launch their own cheeses, including the then Prince Charles and her Cotswolds neighbour, Alex James. [16] [17]
Highlights include:
In 2016, after 35 years in England she moved to Hawke's Bay, New Zealand [27] where she established Hunter Gatherer Tours. [28]
Harbutt made two cheeses with Alex James: Little Wallop (2007) and Farleigh Wallop (2009), [29] the latter won the Best Goat’s Cheese award at the 2009 British Cheese Awards. [30]
She created the Simply the Best range, a selection of award-winning artisanal English cheeses, including Creamy Lancashire, Smoked Lyburn and Double Gloucester. [31]
She has written for magazines, including Bon Appétit (USA), Cheese Buyer Magazine, [33] Speciality Food, [34] Dish.co.nz, [35] and NZ House and Garden. [36]
Harbutt has made regular radio appearances. She has also appeared on BBC 1's Eat Your Words (1996), [37] Ready Steady Cook , Saturday Kitchen , The Hairy Bikers' Food Tour of Britain (2009), Come Dine with Me (winner) (2009) [38] [39] and BBC 4's The Food Programme - A Life Through Food (2015). [40]
Eat Up! The Best British Cooking Is Not Dead, It’s Just Hiding (2010) Pub. Kyle Cathie
Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, environmental concerns, other health reasons or beliefs.
Caramilk is a brand name used for two distinct chocolate bar products made by Cadbury. Both were introduced in 1968. The Canadian version of Caramilk is a milk chocolate bar filled with caramel. In Australia the Caramilk brand is used for a caramelised white chocolate bar.
Stilton is an English cheese, produced in two varieties: blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and white, which does not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called Stilton. The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold, but cannot be made because it is not in one of the three permitted counties.
Steven Alexander James is an English musician, best known as the bassist of the rock band Blur. He has also played with the bands Fat Les, Me Me Me, WigWam and Bad Lieutenant.
Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century. There are two varieties of the cheese, Single and Double; both are traditionally made from milk from Gloucester cattle. Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer. The wild flower Galium verum, known colloquially as lady's bedstraw, was originally responsible for the distinctively yellow colour of Double Gloucester cheese.
Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the west of England. It is made from the milk of Old Gloucester cattle.
Saint Agur is a blue cheese brand owned by Savencia Fromage & Dairy Group and made with pasteurised cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. It is made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
Santarém is a goat cheese from Portugal produced in several different regions, most notably in the Santarém district and in Serra de Santo António in the Ribatejo province of Portugal.
The Great British Cheese Festival, is a festival held in Wales on the last weekend of every September.
Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large-scale operations, often shipped and sold right away.
Maribo is a Danish semi-hard cheese made from cow's milk. Named after the town of Maribo on the island of Lolland, it has a firm, dry interior; a creamy texture; and many small, irregular holes. It has a pale tan rind covered in yellow wax. Its flavour is tangy, and it is sometimes seasoned with caraway seeds.
Sussex Slipcote is a fresh cheese made from ewe's milk by the High Weald Dairy in West Sussex, England. The cheese is usually round in shape with a very soft texture. There are two different explanations given for the meaning of "slipcote". High Weald Dairy explains that "‘Slipcote’ is an old English word meaning little (slip) piece of cottage (cote) cheese." Another explanation is that "slipcote" describes the cheese's tendency to slip out of its rind while maturing. Sussex Slipcote has been made in England since the Middle Ages, as described in Law's Grocers' Manual. The cheese won a Bronze award in the British Cheese Awards in 2008.
The American Cheese Society (ACS) is a non-profit trade group for the American cheese industry that was founded in 1983.
Cheese has been produced in Canada since Samuel de Champlain brought cows from Normandy in either 1608 or 1610, The Canadienne breed of cattle is thought to descend from these and other early Norman imports. New France developed soft, unripened cheeses characteristic of its metropole, France. Later British settlers and Loyalists fleeing the American Revolution introduced British styles such as cheddar.
Duddleswell is a type of cheese made in England.
Suffolk Gold cheese is a semi-soft cheese prepared from the pasteurised cow's milk of Guernsey cattle. Suffolk Farmhouse Cheeses, a family-operated company located in Creeting St Mary, Suffolk, England, produces the cheese. The dairy was established in 2004.
Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet produced by the Ticklemore Cheese Company in Ashprington, Devon, England. The cheese originated in the 1980s with a limited line by Robin and Sari Congdon, and thereafter became available to consumers throughout the year.
Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England in 1995 by French baron Robert Pouget in the tradition of Stilton cheese but with a creamier consistency especially when the cheese was allowed to mature. It is a soft and creamy cheese that has tangy, aromatic and spicy qualities. By 2013, around five tonnes were produced monthly.
