Nothing besides crazed children running around department stores hopped up on seven times thier daily sugar limit makes me feel the spirit of the holidays more than cheese balls. So it is with great pleasure that I am sharing with you today my first article on NPR’s The Kitchen Window, devoted entirely to this spherical [...]

Max McCalman, the man who started the cheese department at New York city’s Picholine and Artisinal Brasserie & Fromagerie, who has written books such as Cheese: A Connoisseur’s Guide, and who heads the dynamic education program at Artisanal, has published a new book. Filled with knowledge ranging from the difference in sheep and cow milk production to overviews of American dairy pioneers and raw-milk cheeses, Mastering Cheese is a textbook fit to grace the bookshelf of any seriuos cheese lover.