The Cheese Plate-Max McCalman, David Gibbons

If you\u2019ve ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses\u2014from luscious triple cr\u00E8mes to the \u201Cboss\u201D blues\u2014are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them\u2014like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire ch\u00E8vres peak in autumn.\n Max McCalman is one of the world\u2019s foremost experts on these matters. As the ma\u00EEtre fromager (or \u201Ccheese master\u201D) at the acclaimed restaurants Picholine and Artisanal in New York Ci.