After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, Max McCalman has developed a compelling set of classes for understanding and experiencing cheese. A full master’s course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics.
Learn about the issues facing real raw-milk cheese and then go out and taste the differences between these cheese and those made with pasteurized milk.
For the first time in any of his books, McCalman includes extensive information of the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheese of Italy, France, Spain and the United Kingdom.
Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.
Author: Max McCalman