Best Cheese Books of 2009 - Cheese Course

by Max Shrem, Posted Dec 8th 2009 @ 4:00PM

Does someone on your holiday shopping list love cheese? Don't worry about wrapping up something stinky under the tree. Instead, give them one of (or all of) these three new books on cheese. From shopping tips to tasting notes, these encyclopedic tomes cover the gamut of cheese knowledge and should make any foodie drool with joy. And if that foodie happens to be you, then take a look at our summaries below and start adding these moldy titles to your wish list now.

"Mastering Cheese" (Clarkson Potter, $40)

In this beautifully-designed book (complete with photos of cheeses and cheesemakers), Max McCalman, the first Maître Fromager at New York restaurant Picholine, provides fascinating in-depth cheese lessons, including how to recognize truly great cheese, how to buy it, its nutritional value and how to put together a cheese tasting.

Set up like a textbook with chapter reviews, "Mastering Cheese" contains a glossary of more than 300 cheeses. Sidebars offer tidbits on topics such as serving and storing cheeses, when to eat the rind, what to ask in a restaurant, origins of names and how cheeses are made. Many of these lessons come from the classes and seminars McCalman teaches at the renowned Artisanal Premium Cheese Center. This book is perfect for everyone from novices to connoisseurs who are looking to expand their knowledge on everything cheese.

"The World Cheese Book" (DK, $25)

Edited by cheese expert Juliet Harbutt, this exhaustive reference is sure to become a key book on cheeses since it features more than 750 varieties from around the world, including many obscure ones, like Yama No Cheese, from Japan, which is not usually known for its dairy production. The book's chapters are organized by nation, each one beginning with a brief history of cheesemaking in that country and a map highlighting where the cheeses come from. With concise historical information, informative tasting notes, serving suggestions and detailed photographs, this is a must-own for anybody who is ready to move beyond brie.

"In a Cheesemaker's Kitchen" (The Countryman Press, $20)

After 25 years of cheesemaking, Vermont Butter & Cheese Company's Allison Hooper has assembled a cookbook of appetizers, soups, salads, main courses and desserts. In addition to Hooper's own recipes, the book contains a smattering of renowned chefs such as Eric Ripert from Le Bernardin, Dan Barber from Blue Hill Restaurant, and Raymond Ost from Sandrine's Bistro. Those interested in staying fit will be particularly interested in the recipe for leeks and fromage blanc quiche from Mireille Guiliano, author of "French Women Don't Get Fat" and "French Women for All Seasons."

Perfect for cooks looking to expand their repertoire or for those who just can't get enough cheese, the book presents photos of attractive dishes, like Ripert's goat cheese parfait with apples, sweet potatoes and shallots, as well as Hooper's stories about how she began making goat cheese in Vermont in 1984 and the evolution of her cheesemaking process ever since.

Filed Under: Cheese Course
Tags: allison hooper, cheese, cheese cookbooks, cheese lovers, christmas, hanukkah, holiday guides, in a cheesemakers kitchen, mastering cheese, the world cheese book

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Reader comments (Page 1 of 1)

1-25-2010 @1:35PM Judy Hausman said... Hey Max:
You left us out!
My co-authors and I enjoy your articles on our favorite food group and the recommendations for further reading. However, you missed our book, Over the Rainbeau: Living the Dream of Sustainable Farming, released Oct. 2009.

A collaboration among farmer and cheesemaker Lisa Schwartz; her sister, photographer, and farm partner Karen Sabath and me, food writer Judith Hausman, Over the Rainbeau conveys the romance and challenges of Lisa’s journey from tending a pair of goats to building Rainbeau Ridge, a multifaceted, sustainable farm in the New York City suburbs, and becoming an award-winning cheesemaker. This inspirational memoir comes to life with tantalizing original and chef-created recipes, aspirational how-to’s and captivating photographs.

You can "look inside" the book at www.rainbeauridge.com and also view our media coverage and praise.

Please keep us in mind when you write about cheese and cheese books from now on. Feel free to contact me with any further questions too.

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