Cheese expert Juliet Harbutt in UAE to host workshops

Juliet Harbutt has flown in from the United Kingdom to host cheese appreciation workshops and clinics at Jones the Grocer in Abu Dhabi and Dubai this week.

Author and cheese expert Juliet Harbutt. Stephanie Calleja Gera

If you think you know about cheese, think again. Juliet Harbutt, a renowned expert on the subject, has flown in from the United Kingdom to host cheese appreciation workshops and clinics at Jones the Grocer in Abu Dhabi and Dubai this week. She is the founder of the British Cheese Awards and the Great British Cheese Festival. She has also written four books on the subject: The World Encyclopaedia of Cheese, Cheese, British Cheese Directory and World Cheese Book. Copies of World Cheese Book will be on sale at her workshops.

Where did your love of cheese come from?

I grew up in New Zealand where the only cheese available was a very strong blue and cheddar. When I did my first trip to Paris in the early 1980s and visited my first cheese shop, it was an absolute revelation. I decided to move to the UK and start my own cheese shop.

How many different kinds of cheese are there?

There are only seven types in the world. However, the number of unique cheeses is probably 4,000 to 5,000.

It seems as though ­supermarkets carry the same old cheese varieties. Where can we find more exotic types?

The classics are available in supermarkets but the artisan cheeses from small producers can be more difficult to find. You should look for stores with a true passion for cheese, such as Jones the Grocer, where people can tell you about the cheeses they stock and offer you a chance to taste them.

What do you want people to know about your cheese workshops?

I would like to educate and inspire guests at the workshops and help them understand that cheese is an extraordinary product. It has wonderful, magical stories behind it: how it is made, where it is made, the people and animals involved.

How can people make better cheese selections?

This is largely what we cover in the workshops. All cheeses can be put into those seven ­different types. Once people ­understand the types of cheeses, they can create selections that offer a diversity of tastes and textures. Plus the workshop will help you identify when a cheese is in good condition or not.

Should cheese be eaten alone or should you pair it with other bites and beverages?

When cheese is served as its own course, it is wonderful to include chutneys, breads, dried fruits, nuts, and apples – but nothing too savoury or too strong or it will mask the flavours of the cheeses. There are a number of non-­alcoholic beverages that work well. One of the workshops we are hosting will be covering this, with pairings of cheese and ­juices such as pure apple juice, cranberry and elderflower cordial. As long as you avoid flavours that are too sweet or too floral, juice can really bring out a number of the cheeses’ ­characteristics.

We love eating cheese around the holidays. Which ones work best on a festive table?

Cheese is eaten by many Europeans all day, every day. However for many countries, it is still more of a holiday treat. For an impressive cheese board to be shared with friends and family, I would recommend that you choose one cheese from each of the seven types, or a big chunk of just one cheese.

Do you have a favourite cheese?

There are so many amazing cheeses made in Europe and across the world, it is impossible to choose a favourite. I always say to people, if you can’t find the one you love, love the one you find.