Cheese: A Connoisseur's Guide to the World's Best (Hardcover)

by Max McCalman (Author), David Gibbons (Author)

Editorial Reviews

From Publishers Weekly
Domestic production of quality artisanal cheeses is on the rise, and the recent opening of the Artisanal Cheese Center in New York has helped make these and traditional European farmstead cheeses even more widely available. McCalman takes credit for spearheading this American cheese revolution through his work at the New York restaurants Picholine and Artisanal. While his and Gibbons's first book, 2002's The Cheese Plate, was highly regarded by industry professionals as a practical guide to serving European-style cheese courses and selecting astute wine pairings, this new work aims to be what the Parker Guide is for wine—complete with a numeric rating scale—for would-be connoisseurs. It provides detailed notes on producers, taste and appearance, stages of ripeness and seasonal availability, as well as pairing suggestions on nearly twice as many unique and wonderful cheeses as the previous book. Unfortunately, the cheeses are arranged alphabetically rather than regionally, limiting the book's utility as a reference. Granted, Cheese does not profess to be comprehensive like Steve Jenkins's unrivaled Cheese Primer, but rather an elite selection, or cheese "Hall of Fame." In the end, it succeeds more as a beautiful glossy catalogue to the Artisanal Cheese Center than as an introductory text. (On sale Aug. 9)
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Review
“The best cheese lover’s guide . . . by the most passionate and knowledgeable cheese master in America.” —Eric Ripert, executive chef/co-owner, Le Bernardin

“This is a terrific guide to understanding the world's finest cheese.” —Robert M. Parker, Jr., The Wine Advocate

“As a child in France, I watched my father savor a small piece of fine Roquefort every day. When I first met Max at Picholine restaurant, I recognized his great passion for cheese at once. He has combined this passion with a serious and extraordinary sense of the ceremony of cheese, and in doing so has taken cheese to another dimension for New York diners and now for his readers.” —Alain Sailhac, executive vice president and senior dean of studies, The French Culinary Institute

“This long-awaited book is a welcome addition to the cheese lover’s library. Filled with essential information, Cheese is a must have.” —Ihsan Gurdal, Formaggio Kitchen

“How truly delicious to have finally arrived at a time when the great pleasures of cheese are accessible to so many Americans. This enticing, refreshingly clear, and insightful book is a gem and a must-read for both the knowledge-thirsty amateur and the true connoisseur.” —Karen Waltuck, owner, and Adrian Murcia, fromager, Chanterelle restaurant

“This is definitely a book that anyone with a serious interest in cheese—both professionals and consumers—will want to own. Cheese has a wealth of helpful guidelines about how to buy, taste, and store cheese, as well as descriptions and background on the great cheeses of the world, some classics, some little known outside their own neighborhoods.” —Ari Weinzweig, author of Zingerman’s Guide to Good Eating and co-founder of Zingerman’s Community of Businesses

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Product Details

• Hardcover: 304 pages
• Publisher: Clarkson Potter (August 30, 2005)
• Language: English
• ISBN-10: 1400050340
• ISBN-13: 978-1400050345
• Product Dimensions: 10 x 7.7 x 1 inches
• Shipping Weight: 2.7 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #79,062 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

43 of 44 people found the following review helpful:

5.0 out of 5 stars The New Cheese Bible, September 30, 2005

By	P. M. Basta "CheeseBoy" (Santa Monica, CA) - See all my reviews (REAL NAME)

This newest addition to Mccalman's offerings is by far the best and most comprehensive, timely reference to the cheeses of the world. It is the new "bible" as far as I'm concerned. He elaborates and builds upon his first book in a way that is illuminating and interesting, and , if even a bit constrained with his list of great cheeses , manages to present his picks in an assessible way. His chapter on wine parings is the best I've read. Truly this is a must have for anyone that has a passion for spoiled milk of the world.

32 of 33 people found the following review helpful:

5.0 out of 5 stars A Course on Cheese, June 1, 2006

By	Garrett M. Mccord "Protogarrett" (Nor Cal) - See all my reviews (REAL NAME)

I love a good piece of stinky cheese. I enjoy taking it out of the fridge and letting its nasty old stank peel the paint off my walls, knockout my cat, and make the local children cry. It's how you know you gots yerself sum quality cheese right there.

Unfortuneatly, I must admit, my cheese knowledge is limited to about, oh, whatever I might have picked up from a cookbook or Food Network. Thank heavens for Max McCalman, may chiors sing his spoiled milk praises! For those who don't really know this guy, he is the man and fromager (cheese brainiac) who pretty much single handedly spearheaded the idea of presenting true artisinal cheeses, cheese courses, and giving cheese the kind of credit we give to wine here in America. He has become well known for his work in the New York restaurants Picholine and Artisinal, and luckilly for those of us not living shibby in New York, has gone out of his way to create a wonderful guide to the best of the best in his second book, Cheese: A Connoisseur's Guide to the World's Best.

While McCalman's first book, The Cheese Plate, co-authored by David Gibbons, was a chic everyperson's guide to wine and cheese pairings, Cheese simply gives us 200 of the world's best cheeses. Listed in alphabetical order, each cheese is described beautifully and concisely noting where it is produced, how it is produced, how best to enjoy it, and the underlying flavors you should expect when experiencing it. I use the word experience, because after trying some of these selections, it really is the only appropriate word that the English language can offer me. McCalman also goes ahead to offer with each cheese a variety of different wines (red, white, and blush) and even some sparkling wines that should help you wow your party guests' palates.

McCalman, also understanding our blind kitten approach to cheese, also guides you through various aspects of cheese. Early chapters deal with how to select, store, prepare, serve various kinds of cheese. Later on we are given a thurough lesson on how to pair cheese with various breads, fruits, and nuts, or how to simply lay back and enjoy a piece unmolested by any other food. Basics for how to create and serve a cheese course or a cheese tasting party will inspire you to host your own (I know I plan to have a truly stinky one shortly!). Lastly, of course, an extensive, though maybe a bit too much so, course on how to pair wine and cheese. The watchful and caring teacher, he does this in a simple, plainspoken manner, allowing any reader to understand not only how to preform each task, but the why behind it as well.

I have to say, I would not have discovered my love of Lancaster, my passion for Prattigauer, my desire for Doddington, and how I give resounding praise to Roaring 40's Blue!

Overall, I give Cheese a 5 out of 5. This book is a wonderful addition to any food lover's bookshelf. It's susinct, informative, and covers a wide variety of cheeses you can find from California to Italy.

42 of 47 people found the following review helpful:

5.0 out of 5 stars A wonderful addition to any cheese lover's library!, September 22, 2005

By	Jana L. Perskie "ceruleana" (New York, NY USA) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

Artisanal cheese is cheese that has been hand-crafted in small batches according to time-honored techniques, recipes, and traditions. Domestic production of quality artisanal cheeses is on the rise. With the recent opening of the Artisanal Cheese Center in New York, more folks have the opportunity to taste and buy local and European traditional farmstead cheeses - which is wonderful!!

Max McCalman and David Gibbons, who co-authored the widely acclaimed "The Cheese Plate," have just come out with the extraordinary "Cheese: A Connoisseur's Guide to the World's Best." McCalman is renowned as one of the world's experts in artisanal cheeses. Cheese is his passion and he has dedicated himself to helping others understand and enjoy its unique pleasures. Mr. McCalman, America's first restaurant-based Maître Fromager, is also a Garde et Jure as designated by France's exclusive Guilde des Fromagers - credentials which basically mean the man knows a lot about cheese, and experts, gourmands, trust him to make choices for them! Over the past decade he established the critically acclaimed cheese program at New York City's Picholine Restaurant. I have dined there on more than one occasion and their lavish cheese cart is a wonder. When I saw this beautiful cheese encyclopedia last week, I bought a copy for myself, and one for a dear friend who I know will treasure it. This is an extremely useful guide which makes a wonderful addition to any cheese lover's library.

Approximately 200 of the world's best cheeses are included here, with information on buying, storing, tasting, and serving. Detailed notes are provided on producers, taste and appearance, stages of ripeness and seasonal availability. The main section profiles cheeses, listed and arranged alphabetically, and includes gorgeous photographs, detailed, evocative descriptions, wine parings and a numeric rating scale.

Max McCalman is also a Maître d' Hotel and Sommelier who has spent most of his career in the food and hospitality industries. He also serves as a consultant to the trade and is a lecturer and teacher at the Institute of Culinary Education, the Culinary Institute of America, New York University, the DeGustibus Chef's Tasting Series, and The New School. He has been featured on the Television Food Network, the CBS Evening News, the Cable News Network, and Martha Stewart Living Television.

Highly recommended! ENJOY!
JANA