The Cheese Plate

by E.R.T. Holmes

If you’ve ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses—from luscious triple crèmes to the “boss” blues—are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them—like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire chèvres peak in autumn.

Max McCalman is one of the world’s foremost experts on these matters. As the maître fromager (or “cheese master”) at the acclaimed restaurants Picholine and Artisanal in New York City, he spends his entire day, every day, dealing with cheese—ordering it, tasting it, studying it, serving it. And The Cheese Plate is the culmination of his years of passion and study for this subject: the definitive work on how to enjoy the world’s greatest cheeses (and what those cheeses are) at home.

The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it’s made. Then Max moves onto the subject that has made him a star in the culinary world—the art of cheese tasting. To begin with, it’s important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines, the best results come with a little finesse). Then you’ll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you’ll want to construct cheese plates, from a quick lunch assortment to a full after-dinner tasting extravaganza. Finally, you’ll appreciate a rundown of the best cheeses in the world—where they’re from, what they look and taste like, their perfect wine accompaniments—so that you can become a maître fromager in your own right.

Genres: Cookbooks, Food, Nonfiction, Cooking

192 pages, Hardcover

First published March 5, 2002

Reviews

[Tim · Rating 3 out of 5]

Enjoyable read! I learned a lot about cheese and all its variety. I also got some great tips on how to buy and store the cheese I have.

[Dan · Rating 3 out of 5]

This book is an elegant, if somewhat elitist, introduction to the world waiting beyond cheddar, mozzarella, and jack. This is not a cookbook - don't expect recipes. It's more of an appreciation of the cheese course. People who love salty, rotten milk as much as I do will find solace in the fact that there is always more to taste, but if you don't know your mimolette from your Chevrotin des Aravis, this is still a good place to start.

[Kathy · Rating 5 out of 5]

An excellent book for the caseophile you know and love (oh, it's you? Of course!). This book is packed with useful information. Chapters include: A Taste of History, What is Cheese?, The Art of Cheesemaking, Practical Matters: Buying, Storing, and Serving Cheeses, Tasting, Cheese Pairings, The Cheese Course, and My Favorite Cheeses: A Selection of the World's Finest. One of the authors is a maitre fromager and he knows his stuff. Great photos too. I love this book.

[Oleg Melnikov · Rating 4 out of 5]

First 60% of the book are quite interesting - cheese production, history, various kinds of cheese, secrets behind it's flavors and serving/enjoying ideas.
Second part - is more like a menu book for a cheese restaurant. Can be used as a reference guide - but not as a book.

[Steph · Rating 4 out of 5]

All I've wanted to do since I began reading this book was to stuff my face with cheese. (still do) It was a little dry in places, but great for a novice caseophile. I now have some idea of where to begin, and can't wait to start tasting.

[Rose · Rating 5 out of 5]

My friend Max's brilliant book on cheese! a must-read for cheese-o-philes!!

[Mariah]

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