Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager: Lessons for Connoisseurship from a Maître Fromager

It gives a good insight into all the aspect of being a Cheese Connoisseur with lots of information and tips on how to improve your knowledge about this fascinating subject.

Very insightful book especially for a beginner such as myself. The book outlines the process used in the fabrication of 'good' cheese and summarises the world's leading cheese regions. Highly recommend it!

Mastering Cheese, Lessons for Connoisseurship from a Maitre Fromager is a book that anyone who wants to sell cheese for a living should read. It is packed with in-depth information on all aspects of making and serving cheese. However, those who simply enjoy eating cheese as a hobby might find this book to be a little too informative and may enjoy one of McClaman's first two books (The Cheese Plate and Cheese ) more than this one.Vendor's Site The ProsThere is a lot of information about all aspects of cheesemakingTopics other books don't address as well are explored, like where flavor and aroma comes fromMcCalman shares his secrets for pairing cheese and wineClearly written with a light, conversational toneArtisanal cheesemakers are introduced and give their opinions about cheese-making The ConsMore of a course book for food professionals than a light read for cheese enthusiastsNo recipes are includedRepeats some information included in McCalman's first two booksDescriptionThe first section covers the history of cheese, how cheese is made, raw milk, animal breeds, & how to taste & describe cheeseThe middle chapters discuss McCalman's "foolproof logic" for pairing cheese with beverages and serving cheese platesThe final third of the book talks about specific types of cheese and introduces some lesser-known cheesesGuide Review - Mastering Cheese by Max McCalmanFrom the author of The Cheese Plate and Cheese comes a third book that delves even deeper into the process of becoming a cheese connoisseur. The history of cheesemaking and the process of making cheese is discussed at length and readers are given tips and lessons in serving cheese plates and pairing cheese with beverages. Along the way, McCalman reveals his favorite artisanal cheeses from around the world. While Mastering Cheese might be most interesting and helpful to people who sell and serve cheese for a living, the tone of the book is conversational enough to engage even those who simply enjoy eating and serving cheese at home.