Max McCalman

maxBio: Max McCalman is a spokesman for cheese production around the world and an author of four books on cheese: The Cheese Plate; Cheese, a Connoisseur’s Guide to the World’s Best; Mastering Cheese, Lessons for Connoisseurship from a Maître Fromager; and Max McCalman’s Swatchbook of Wine & Cheese Pairings. Max is an educator and consultant to the trade: cheesemakers, distributors, retailers, restaurateurs, and end consumers. He founded the cheese programs at New York City’s Picholine Restaurant in 1995, then at the Artisanal Bistro in 2001, and finally at the Artisanal Cheese Center in 2003. He held the title of Maître Fromager at all three, as well as Dean of Curriculum at the Artisanal Cheese Center. Max is a contributing editor to Cheese Connoisseur and Deli Business magazines. He judges in the Sofi Awards and U.S. and world cheese competitions. He presents seminars at conferences, festivals, culinary schools, and on cruise ships. He is also a guest educator for cheese-themed tours for Cheese Journeys. Max is a Maître Fromager as designated by the Guilde Internationale des Fromagers de St. Uguzon and is a Cavaleiro in the Confraria dos Viños do Porto. He won an award for Entrepreneur from l’Esprit Alimentaire Française, and an Odyssey Award for Lifetime Achievement from Hendrix College. Max has been an active member of the American Cheese Society since 1996 and was one of the founders of its Certified Cheese Professional® program launched in 2004 – a program which helped to revolutionize cheese education in the United States. McCalman joined the faculty of the Institute for Culinary Education in 2015.

Statement of Intent: I want to help nurture the cheese industry; this has been my goal since I began my cheese career. I support the organization’s recent pro-active endeavors; they will better prepare us all for future challenges. Education is key, open communication is critical, and thoughtful deliberation is imperative. The society appears to recognize this, so I would like to offer my experience to help keep our industry vibrant. The American Cheese Society has been my wonderful second family for the past two decades yet within the organization we may not recognize the organization’s low visibility. I would like to increase that awareness, not only among enthusiasts and the food and beverage industry, but also within the cheese community itself.