{"product_id":"mastering-cheese-lessons-for-connoisseurship-from-a-maitre-fromager","title":"Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager","description":"Maître fromager Max McCalman, author of \u003ci\u003eThe Cheese Plate\u003c\/i\u003e and \u003ci\u003eCheese\u003c\/i\u003e, is steeped in the world of artisanal cheeses like no one else. In \u003ci\u003eMastering Cheese\u003c\/i\u003e, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. \u003cp\u003e\u003c\/p\u003eAfter years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, \u003ci\u003eMastering Cheese\u003c\/i\u003e covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled \"Stunning Stinkers\" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk. \u003cp\u003e\u003c\/p\u003eFor the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. \u003cp\u003e\u003c\/p\u003eComplete with helpful charts and an invaluable index of more than 300 cheeses, \u003ci\u003eMastering Cheese\u003c\/i\u003e is the definitive course that you can use in your own home to pursue your passion for cheese.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMAX MCCALMAN\u003c\/b\u003e is America's first restaurant-based Maître Fromager and a Garde et Juré, as designated by France's Guilde des Fromagers. He established the critically acclaimed cheese programs at New York City's Picholine and Artisanal Brasserie \u0026amp; Fromagerie restaurants. He is Dean of Curriculum at Artisanal Premium Cheese Center in New York and is a highly visible advocate for artisanal cheese production around the world. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eDAVID GIBBONS \u003c\/b\u003ehas collaborated on many books, including two with McCalman: \u003ci\u003eThe Cheese Plate\u003c\/i\u003e, which was nominated for James Beard and IACP awards in 2003, and \u003ci\u003eCheese\u003c\/i\u003e, which won a James Beard Award in 2006.\u003cbr\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":50460096200978,"sku":"9780307406484","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_45d01b16-18f1-4ae0-857b-45136b7e4aa3.jpg?v=1730026759","url":"https:\/\/surprise-castle.myshopify.com\/products\/mastering-cheese-lessons-for-connoisseurship-from-a-maitre-fromager","provider":"Surprise Castle","version":"1.0","type":"link"}