Starred Review. Cheese experts McCalman and Gibbons already have two James Beard awards for previous fromage-focused tomes (Cheese, The Cheese Plate); this outstanding examination of the subject could nab them another. Regardless, it should be required reading for any cheese-lover. The duo start slowly and distantly, with Sumerians, Mesopotamians, and suggestions for the contemporary cheeses that recall the food's earliest versions. After explanations of the cheese making process and tips for detecting flavors and determining ripeness, the two roll up their sleeves and attack cheese in all forms and locales. Suggested tastings are frequent and varied, enabling readers to sample at their own pace as they familiarize themselves with different styles and regions. Even those in the business are sure to pick up a few pointers: tips on the art of preparing a cheese trolley, structuring a tasting, and sophisticated topics like the debate over pasteurized and raw milk. Sample menus give readers a painless introduction to the symphonic pairings of a single wine or beer as well as a multi-wine, multi-cheese event. McCalman and Gibbons prove anything but snobby, employing a down-to-earth, encouraging tone and an egalitarian approach to taste, encouraging readers to eat what they like, not necessarily hunt down "the best."
MAX MCCALMAN is America's first restaurant-based Maître Fromager and a Garde et Juré, as designated by France's Guilde des Fromagers. He established the critically acclaimed cheese programs at New York City's Picholine and Artisanal Brasserie & Fromagerie restaurants. He is Dean of Curriculum at Artisanal Premium Cheese Center in New York and is a highly visible advocate for artisanal cheese production around the world.
DAVID GIBBONS has collaborated on many books, including two with McCalman: The Cheese Plate, which was nominated for James Beard and IACP awards in 2003, and Cheese, which won a James Beard Award in 2006.
Great all-purpose book for learning the basics + more about cheese. Written so anyone can understand it, but still geared toward the cheese professional. Read morePublished 2 months ago by Southernbelly
As a professional cheese monger, McCalman speaks my language, and really adds finesse to descriptions of many of the cheeses I sell. Read morePublished 5 months ago by schimmel
Very informative and inclusive. I am so pleased with this book. Helped me along in my quest for knowledge of artisan cheese! Read morePublished 6 months ago by Charlotte
The BEST book on cheese I have ever read. Max's writing style is personal and informative, without the snobbery that many of his peers have. Read morePublished 7 months ago by wfmjoe
This is seriously one of my favorite books. I love food, so naturally I love reading about how my food is made and why it tastes the way it does. Read morePublished 12 months ago by Yuyu
Really like this book! It discusses everything from the history of cheese to the many different types.If you want to learn about cheese...this is the book for you.Published 15 months ago by See T Run
iF YOU LOVE CHEESE THEN THIS BOOK (WRITTEN BY A "MASTER CHEESEMONGER"--YES! I KNOW, A REAL THING!) WILL EDUCATE & DELIGHT YOU!Published 15 months ago by andrew clark