The Cheese Plate by Max McCalman, David Gibbons Summary and Reviews
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Book Reviews of The Cheese Plate
Book Review: Sumptuous Book
Summary: 5 Stars
This is a beautiful book full of very useful information, like pairing wines with cheese and how to choose cheeses for a tasting party, and georgeous color photography. This is not a cheese finder, it's a book on how to enjoy cheese. Paired with the Cheese Primer by Steven Jenkins, the cheese neophite will have all the information needed for enjoying the world cheeses.Book Review: The Best Cheese Book In Print
Summary: 5 Stars
What I loved about this book is that it takes an in-depth approach to cheese as opposed to the encyclopedia method. From this book you will learn more about how cheese is made, the factors that the raw materials (milk) will effect the quality of the cheese, along with the rather difficult question of wine and cheese parings. The other nice factor is that it is written in such a matter-of-fact way that it is a pleasure to read.Book Review: The Best Yet
Summary: 5 Stars
I am a relative newcomer to the world of cheese. While I have read several books on cheese, this is - by far - the best introduction and guide to the world of cheese that I have found. Thank you!Book Review: The nice and useful book
Summary: 5 Stars
Every cheeselover must have this book. This is not the standard cheese encyclopedia and cookbook. Max wrote it with the passion and full involvement into his great job.Book Review: Too detailed...not for the amateur.
Summary: 3 Stars
This book covers a lot about cheese, it is certainly for the dedicated cheese connoisseur and not the amateur. There were 6 different assorted cheese tastings (similar to wine tastings). Each tasting had 6-7 different cheeses on each plate. Out of the 42 cheeses listed I could only find 4 of them. These were specialty cheeses that you'd have to actually purchase online or a cheese store. I live in the mid-west and we don't have such stores. I also wouldn't spend the money to, it was just too high brow for me.
The cheeses listed were Perail, Durrus, Isores, Taleggio, Cedar, Valencay, Coolea, Llangloffan, Monte Enebro, and Reblochon just to name a few. Perhaps see if you can find at your cheese store before purchasing this book. It wouldn't do you much good to have the book and then not be able to purchase the specific cheeses mentioned for all the tastings.
The author considers American cheddar an abomination and says the only real cheddar is Keen, Montgomery or Reade's.
HTH. The book itself has high gloss pages, good pictures, 232 pages. The print is brown text on white pages so some might have trouble reading it.