Max McCalman is a highly visible advocate for artisanal cheese production and a dedicated scholar of cheese.
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, then 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 U.S. and world cheese competitions and in the Sofi Awards. 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.
During the American Cheese Society Conference 2016 in Des Moines, IA, Max was appointed to the American Cheese Society Board of Directors.
HONORS & AWARDS
IACP and James Beard Awards
James Beard Award
Gourmand Cookbook Award
French Food Spirit Awards
Odyssey Award for Lifetime Achievement
Guilde Internationale des Fromagers de St. Uguzon
Confraria do Vinho do Porto
Honorary Certified Cheese Professional
American Cheese Society
Member, Board of Directors
American Cheese Society
Advisor to Cheese Grotto
Guest Educator at Cheese Journeys
Contributing Editor to Cheese Connoisseur and Deli Business
Director of Cheese Studies at The Institute of Culinary Education