Cheese: A Connoisseur's Guide to the World's Best

Max McCalman (Autographed)

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The much anticipated autographed new book from our very own maître fromager Max McCalman! Collaborating once again with David Gibbons, Max has profiled about 200 of the world's best cheeses -- and only the best! -- complete with all the practical information and fascinating details you could want. 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. Winner of the prestigious Best Reference Book at the James Beard Foundation 2006 Awards.

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Max McCalman

Max McCalman is America's first restaurant-based Maître Fromager, and Garde et Jure as designated by France's Guilde des Fromagers. McCalman, a veteran of the food and hospitality industries, spent most of his professional life as a Maître d' Hotel and Sommelier. He joined New York City-based restaurant Picholine in 1994 where, as Maître d'Hotel, he became a dedicated scholar of cheese and created that restaurant's fabled cheese program with Chef-Proprietor Terrance Brennan. (Read more...)

COW	SHEEP	GOAT	WASHED RIND	HARD	SOFT+BLOOMY	FIRM
CHEDDAR	SEMI-FIRM	RAW MILK	LEAF WRAPPED	SEMI-SOFT	BLUES	MOUNTAIN

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Cheese: A Connoisseur's Guide to the World's Best

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