What the world's most highly respected cheese expert, Juliet Harbutt doesn't know about cheese simply isn't worth knowing. Born in New Zealand, she came to Britain in 1984 and founded Jeroboams The Wine & Cheese Shop, a retail and wholesale company, reputably one of Britain's finest, offering over 250, mainly raw milk, French and British artisan cheeses. She also designed and ran seminars for retailers, wholesalers, and many Relais Chateaux Hotels throughout Britain. Her expertise was recognized by the French who made her a member of the Guilde des Fromagers, Confrerie de Saint-Uguzon then, in 1992, a Confrerie des Chevaliers du Taste-Fromage de France. In July 1991, she sold her interest in Jeroboams to concentrate on writing, consultancy, and lecturing, and to promote excellence and raise awareness of the magic of cheese. To achieve this she created the British Cheese Awards - the medals have become a recognized symbol of excellence. In 2000 she created the Great British Cheese Festival, a 2-day event following on from the Awards, attracting over 10,000 cheese lovers from around the world lured by the prospect of seeing, tasting, and buying over 1,000 British cheeses. Juliet has written numerous books on cheese including Guide to the Finest Cheeses of Britain (1992, 1994, 1998), The World Encyclopedia of Cheese (1998), Cheese (1999), and The British Cheese Directory (1999). She has written a monthly column in New Zealand House & Garden since 1998, was also awarded Good Housekeeeping's Favorite Food Hero in 2008. Juliet helped found the Specialist Cheesemakers Association and is on the Slow Food international judging committee as well as setting up the first Convivium in the UK. In 2005, Juliet was made a fellow of the RSA (Royal Society for the Encouragement of Arts, Manufactures and Commerce) in recognition of her work for British producers. She started the Evenlode Partnership with Alex James in 2007 to create a range of artisan cheeses. Juliet, when she talks cheese, reaches the parts that others cannot. A talented speaker, she will cajole and encourage even the most conscientious objector to have a taste. --Sarah Jane Evans, BBC Good Food Magazine