Further Cheese Reading
Cheese: A Connoisseur Guide to the World's Best
by Max Mc Calman
Max Mc Calman is the sommelier at Picholine near the Lincoln Center in the Upper West Side of New York and is responsible for the restaurants cheese cart. One of the things Picholine is renowned for is its cheese. Max has bought cheese from us for many years and in this book lists his all time favourites and gives advice on how to serve cheese, create a cheeseboard and some very interesting suggestions of what wines to partner it with.
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Zingerman's Guide To Good Eating
by Ari Weinzweig
Ari Weinzweig of Zingermans Deli in Ann Arbor Michigan (the first shop in the US to buy cheese from us) has turned his past 20-odd years experience of sourcing and buying artisan oils, vinegars, cheeses, olives and more into an approachable and very interesting book.
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On Food And Cooking
by Harold Mc Gee
If you're scientifically minded and a keen cook this is your book. Harold Mc Gee looks at different types of food and how their structures change during manufacture or cooking. Fascinating, extremely well written and detailed.
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