David Gibbons is a former sports writer, literary agent and publishing executive turned freelance non-fiction journalist and cheese expert. He writes the cheese column for Wine Spectator and was the most prolific contributor to The Oxford Companion to Cheese. He wrote three books about cheese with America’s first maître fromager, Max McCalman, including Mastering Cheese and the James Beard Award-winning Cheese: A Connoisseur’s Guide to the World’s Best, and has also ghost-written six cookbooks with chefs. Gibbons divides his time between San Francisco and East Hampton, N.Y.