Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager (Hardcover)

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Maitre fromager Max McCalman, author of "The Cheese Plate" and "Cheese," is steeped in the world of artisanal cheeses like no one else. In "Mastering Cheese," he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.
After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, "Mastering Cheese" covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk.
For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom.
Complete with helpful charts and an invaluable index of more than 300 cheeses, "Mastering Cheese" is the definitive course that you can use in your own home to pursue your passion for cheese.

About the Author

Max McCalman is the unofficial spokesperson for fine cheese in the United States, featured in everything from the "New York Times "and "Food & Wine" to "Queer Eye for the Straight Guy." He is the maî tre fromager of the Artisanal Restaurant Group: Terrance Brennan’ s three-star restaurant Picholine, Artisanal Brasserie & Fromagerie, and the Artisanal Cheese Center in New York City. McCalman is also Dean of Curriculum at the Artisanal Cheese Center and has taught at many venues, including the Culinary Institute of America, the Institute for Culinary Education, and the New School. He lives in New York City with his daughter, Scarlett.
David Gibbons, a freelance writer, was coauthor with Max McCalman of "The Cheese Plate," which was nominated for both James Beard and IACP awards, and was also the writer for Overstreet’ s "New Wine Guide" and Colin Cowie’ s "Dinner After Dark." He lives in New York City.

David Gibbons is a translator and researcher based in northern Italy.
Product Details
ISBN: 9780307406484
ISBN-10: 0307406482
Publisher: Clarkson Potter Publishers
Publication Date: November 17th, 2009
Pages: 384
Language: English