A Connoisseur's Guide to the World's Best

Book - 2005
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Filled with indispensable information from America's foremost authority, Max McCalman, "Cheese: A Connoisseur's Guide to the World's Best" is your road map to exploring the world of fine cheese. As the maitre fromager at New York's acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed" The Cheese Plate," McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world's best cheeses--and only the best--complete with all the practical information you could need and all the fascinating details you could want.
An incredible variety of real cheeses from around the world--including right here in the United States--are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina d'Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalman's evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment.
Of course, wine is cheese's favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese.
From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world's cheesemakers have to offer.
Publisher: New York : Clarkson Potter, c2005.
Edition: First edition
ISBN: 9781400050345
Branch Call Number: 641.373 MCCALMAN
Characteristics: 304 pages : color illustrations ; 26 cm.
Additional Contributors: Gibbons, David 1957-


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