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 maitre 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.

Reviews

"The best cheese lover's guide . . . by the most passionate and knowledgeable cheese master in America." --Eric Ripert, executive chef/co-owner, Le Bernardin
"This is a terrific guide to understanding the world's finest cheese." --Robert M. Parker, Jr., "The Wine Advocate"
"As a child in France, I watched my father savor a small piece of fine Roquefort every day. When I first met Max at Picholine restaurant, I recognized his great passion for cheese at once. He has combined this passion with a serious and extraordinary sense of the ceremony of cheese, and in doing so has taken cheese to another dimension for New York diners and now for his readers." --Alain Sailhac, executive vice president and senior dean of studies, The French Culinary Institute
"This long-awaited book is a welcome addition to the cheese lover's library. Filled with essential information, "Cheese" is a must have." --Ihsan Gurdal, Formaggio Kitchen
"How truly delicious to have finally arrived at a time when the great pleasures of cheese are accessible to so many Americans. This enticing, refreshingly clear, and insightful book is a gem and a must-read for both the knowledge-thirsty amateur and the true connoisseur." --Karen Waltuck, owner, and Adrian Murcia, fromager, Chanterelle restaurant
"This is definitely a book that anyone with a serious interest in cheese--both professionals and consumers--will want to own. Cheese has a wealth of helpful guidelines about how to buy, taste, and store cheese, as well as descriptions and background on the great cheeses of the world, some classics, some little known outside their own neighborhoods." --Ari Weinzweig, author of "Zingerman's Guide to Good Eating" and co-founder of Zingerman's Community of Businesses

" The best cheese lover's guide . . . by the most passionate and knowledgeable cheese master in America." -- Eric Ripert, executive chef/co-owner, Le Bernardin
" This is a terrific guide to understanding the world's finest cheese." -- Robert M. Parker, Jr., "The Wine Advocate"
" As a child in France, I watched my father savor a small piece of fine Roquefort every day. When I first met Max at Picholine restaurant, I recognized his great passion for cheese at once. He has combined this passion with a serious and extraordinary sense of the ceremony of cheese, and in doing so has taken cheese to another dimension for New York diners and now for his readers." -- Alain Sailhac, executive vice president and senior dean of studies, The French Culinary Institute
" This long-awaited book is a welcome addition to the cheese lover's library. Filled with essential information, "Cheese" is a must have." -- Ihsan Gurdal, Formaggio Kitchen
" How truly delicious to have finally arrived at a time when the great pleasures of cheese are accessible to so many Americans. This enticing, refreshingly clear, and insightful book is a gem and a must-read for both the knowledge-thirsty amateur and the true connoisseur." -- Karen Waltuck, owner, and Adrian Murcia, fromager, Chanterelle restaurant
" This is definitely a book that anyone with a serious interest in cheese-- both professionals and consumers-- will want to own. Cheese has a wealth of helpful guidelines about how to buy, taste, and store cheese, as well as descriptions and background on the great cheeses of the world, some classics, some little known outside their own neighborhoods." -- Ari Weinzweig, author of "Zingerman's Guide to Good Eating" and co-founder of Zingerman's Community of Businesses