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 Judy Ridgway is an acknowledged expert on cheese and on products such as vinegar, mustard, condiments and charcuterie where taste and flavour are the main criteria for choice. She has a particular interest in the taste and flavour of cheese. Her last book on cheese gives flavour descriptions for all the cheeses in the directory. Business Activities: • Judy Ridgway has written four publications on cheese. The most recent is a monograph entitled 'French Traditional Cheeses'. It was published in September 2001 by the International Wine & Food Society. • Other books on cheese include the cheese companion, 'The Connoisseur's Guide', published in 1999. This book has been published in English in the UK and in the US and in translation in France, Germany, Holland, Spain and Sweden, 'Carr's Connoisseur's Cheese Guide', published in 1989 in the UK and the USA, and 'The Complete Cheese Book', published in the UK in 1986. • She wrote the introduction to the forthcoming book "Fine Cheese" and writes articles on various aspects of cheese and broadcasts on radio and television. • She tastes cheese on a regular basis and works with producers and retailers and their promotion consultancies on cheese and related subjects. • She works with public relations and promotions consultancies, training staff, advising on written material and running tastings for the media. • She conducts tutored seminars and tastings on cheese and cheese cooking and on matching cheese and wine. She also conducts tutored tastings on vinegar, mustard and charcuterie. Qualifications: • Honours Degree in Economics and Biology • Companion of the Guilde des Fromagers, Confrerie de Saint-Uguzon, France Memberships: • UK Guild of Food Writers • SlowFood • Society of Authors |
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