- Publish Date: Jul 9, 2009
Many wine enthusiasts are also seriously cheese-obsessed. So it makes sense to highlight a living legend in the cheese world: the first American Maître Fromager (cheese expert), Max McCalman. As Fromager at the New York restaurant, Picholine, Max wowed people with dozens of artisanal cheeses from around the world. Names like Humboldt Fog melted into foodie vocabulary. Max is now the Maître Fromager at Artisanal Premium Cheese Center, which offers educational wine and cheese programs and sells cheese online.
Max's big break came with Artisanal Brasserie & Fromagerie, which was devoted to all things cheese. From cheese caves to cheese flights, it took people to a new level of cheese knowledge. Max wrote two books on cheese; his second, Cheese: A Connoisseur's Guide to the World's Best won a 2006 James Beard Award.
Max’s favorite cheeses are “raw, sheep, wash-rind, cooked, and pressed…from Portugal, Switzerland, England, France, Spain, Italy, Holland, and the U.S. I am loving the goat and cow’s milk, and water buffalo too.”
To read our exclusive interview with Max click here or discover the wonderful educational offerings at www.artisanalcheese.com.
