Books on Cheese, Cheese Making, Connoisseur's
Guides and Cheese Reference Books
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2006 James Beard Award Winner! Max McCalman is America's foremost expert on the world's finest cheeses: he created the first European-style cheese program in the country at the restaurant Picholine in New York; he planned the cheese program at Artisanal, the first restaurant devoted to cheese; and he consulted on the opening of the first American cheese center, the Artisanal Cheese Center. Max's first book, The Cheese Plate, was about cheese-making and history, about constructing a cheese plate and pairing cheeses. This new book is about a far more universal and accessible subject: the cheeses themselves. Cheese is the first book to address current readers' real needs: an up-to-date guide to the best--and only the best--cheeses in the world, with strength and quality ratings (like a wine-buying guide), a color photograph of each, authoritative information on the cheese's profile, and the ground breaking contribution of the best wines to serve with every cheese. All wrapped up in a beautiful hardcover, Cheese is the definitive reference on the subject.
Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas...
Hailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessens in the country, Zingermans is a trusted source for superior ingredients -- and an equally ...
