Book summary

Featured within this luxurious volume is a detailed exploration of the flavors, seasons, production, and best wine accompaniment for an orgy of one of dairy's greatest accomplishments: cheese. With one page per cheese, maître fromager Max McCalman, of New York City's Artisanal and Picholine restaurants, has chosen roughly 200 cheeses that he considers to be the best available from all over the world. Accompanied by a full-color photograph, cheeses such as France's smooth Reblochon and the delicate Fontina d'Aosta of Italy are discussed in detail, from their ripeness, texture, flavor, and strength, to the ideal cheese plate composition.