Max McCalman and David Gibbons The Cheese Plate

Max McCalman and David Gibbons The Cheese PlateThe Cheese Plate

Max McCalman and David Gibbons

Max McCalman is the first North American restaurant-based Maître Fromager and a Garde et Juré as designated by France's Guilde des Fromagers. He is the Dean of Curriculum at Artisanal Premium Cheese Center in New York and has taught cheese for amateurs and developed classes for understanding and experiencing cheese. David Gibbons has collaborated with McCalman on several of his books. In The Cheese Plate, McCalman and Gibbons open the door to the novice to intermediate cheese fan to the world of craft, artisanal cheeses and their enjoyment. the authors start off with a history of cheese an its enjoyment. They make important distinctions between Artisanal cheeses - the kind you want to buy - and all the rest. Their chapter on the art of cheese making reviews the animal sources of cheese and why were they graze is important to the cheese. They also review the process of cheese giving the reader a baseline for understanding and appreciate the different types of cheese. their chapter on practical matters: buying, storing and serving cheeses provides the essentials - what to look for, what to avoid, what kinds of questions to ask and how to treat your cheese once you have it. their chapter on tasting starts with how to taste cheese, how to describe cheese, and what order to taste cheese. Pairing cheese focuses on wine and food but also warns you to avoid tea and citrus. The cheese course chapter contains a wealth of suggestions on when and how to serve cheese, accompaniments, and provides several recommended cheese plates. The authors conclude with their selection of the world's finest cheeses. The book is entertaining, informative, lavishly illustrated, and well written. If you love cheese and want to go deeper, this book is a good place to start.

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