About the Author

MAX MCCALMAN is America's first restaurant-based Ma tre Fromager and a Garde et Jure, as designated by France's Guilde des Fromagers. He established the critically acclaimed cheese programs at New York City's Picholine and Artisanal Brasserie & Fromagerie restaurants. He is Dean of Curriculum at Artisanal Premium Cheese Center in New York and is a highly visible advocate for artisanal cheese production around the world.

DAVID GIBBONS has collaborated on many books, including two with McCalman- The Cheese Plate, which was nominated for James Beard and IACP awards in 2003, and Cheese, which won a James Beard Award in 2006.

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