Max McCalman's guest appearances

Max McCalman

The Chef's Kitchen

Cutting the Curd

The Connected Table Live

Kyle MacLachlan

Janet Fletcher

Lidia Bastianich

Mary Ewing-Mulligan

Kate Arding

David Burke

Gianaclis Caldwell

Steve Olson

Alexander Smalls

Tressa Eaton

Ed Schoenfeld

Mary Gorman-McAdams

Victoria James

Larry Stone

Eric Asimov

OwlTail

Max McCalman turned his passion for cheese into a successful profession becoming a Maitre Fromager and sought after educator, consultant and writer on cheese. Author of 4 acclaimed books, Max developed the much lauded cheese presentation at New York's Picholine restaurant, at Artisinal Bistro (where he has recently returned) and Artisinal Cheese Center.He serves as guest educator for Cheese Journeys and is Director of Cheese Studies at the Institute of Culinary Education. www.max-mccalman.comThis show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Max McCalman turned his passion for cheese into a successful profession becoming a Maitre Fromager and sought after educator, consultant and writer on cheese. Author of 4 acclaimed books, Max developed the much lauded cheese presentation at New York's Picholine restaurant, at Artisinal Bistro (where he has recently returned) and Artisinal Cheese Center.He serves as guest educator for Cheese Journeys and is Director of Cheese Studies at the Institute of Culinary Education. <a href="http://www.max-mccalman.com" rel="noopener nofollow" target="_blank">www.max-mccalman.com</a> This show is broadcast live on W4CY Radio – (<a href="http://www.w4cy.com" rel="noopener nofollow" target="_blank">www.w4cy.com</a>) part of Talk 4 Radio (<a href="http://www.talk4radio.com/)" rel="noopener nofollow" target="_blank">http://www.talk4radio.com/)</a> on the Talk 4 Media Network <a href="http://www.talk4media.com/)" rel="noopener nofollow" target="_blank">http://www.talk4media.com/)</a>.

Max McCalman, Cheese Authority

Tune in for a fun and insightful episode of Cutting the Curd as Greg Blais is joined by friend and cheese expert Max McCalman. Max is a highly visible advocate for artisanal cheese production, and is renowned as one of the cheese world’s living legends for his expertise, insight and passion. Max is a dedicated scholar of cheese, where he acts as consultant to the trade, judges at cheese competitions and is a frequent guest lecturer. He was America’s first restaurant-based MaÃ®tre Fromager. Max’s work takes him across North America and Europe, speaking at conferences and festivals, and most passionately, to explore the dairies and farms that contribute to artisanal cheese making. Max has been conferred the title of MaÃ®tre Fromager as designated by France’s Guilde des Fromagers. This program was brought to you by Fairway Market.  “There a lot of people who still look at cheese like it’s an indulgence. I eat cheese like there’s no tomorrow.” [04:00] “I recommend, if you’re buying cheese, that you buy less and buy often. You don’t stock up – it’s not that kind of experience. Buy it like you buy fish. [29:00] –Max McCalman on Cutting the Curd

Tune in for a fun and insightful episode of Cutting the Curd as Greg Blais is joined by friend and cheese expert Max McCalman. Max is a highly visible advocate for artisanal cheese production, and is renowned as one of the cheese world’s living legends for his expertise, insight and passion. Max is a dedicated scholar of cheese, where he acts as consultant to the trade, judges at cheese competitions and is a frequent guest lecturer. He was America’s first restaurant-based MaÃ®tre Fromager. Max’s work takes him across North America and Europe, speaking at conferences and festivals, and most passionately, to explore the dairies and farms that contribute to artisanal cheese making. Max has been conferred the title of MaÃ®tre Fromager as designated by France’s Guilde des Fromagers. This program was brought to you by <a href="http://www.FairwayMarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h4>“There a lot of people who still look at cheese like it’s an indulgence. I eat cheese like there’s no tomorrow.” [04:00]</h4> “I recommend, if you’re buying cheese, that you buy less and buy often. You don’t stock up – it’s not that kind of experience. Buy it like you buy fish. [29:00] –Max McCalman on Cutting the Curd

Episode 189: Max McCalman

Diane Stemple’s guest on today’s Cutting the Curd is Max McCalman, the Dean of Curriculum at Artisanal. Listen in to hear Max recount some of his first childhood cheese memories, and his goal to dispel nutrition misconceptions about cheese. Hear about Max’s initial cheese education at Picholine, and how it influenced the idea to begin Artisanal. Diane and Max speak to their cheese tastes, and the differences between raw milk production and pasteurization. Learn more about the American Cheese Society Certification Exam! This program has been sponsored by Hearst Ranch.  “I think Picholine is partially responsible for this ‘cheese wave’ in the United States- that cheese can be a stand-alone food.” [4:20] “People used to look at cheese like it was poisonous, indulgent- and that it was fattening!” [10:00] “During my short career, I’ve seen some cheeses become extinct. They’re not ever coming back.” [18:40] — Max McCalman on Cutting the Curd

Diane Stemple’s guest on today’s Cutting the Curd is Max McCalman, the Dean of Curriculum at Artisanal. Listen in to hear Max recount some of his first childhood cheese memories, and his goal to dispel nutrition misconceptions about cheese. Hear about Max’s initial cheese education at Picholine, and how it influenced the idea to begin Artisanal. Diane and Max speak to their cheese tastes, and the differences between raw milk production and pasteurization. Learn more about the American Cheese Society Certification Exam! This program has been sponsored by <a href="http://www.hearstranch.com" rel="nofollow" target="_blank">Hearst Ranch</a>. <h2>“I think Picholine is partially responsible for this ‘cheese wave’ in the United States- that cheese can be a stand-alone food.” [4:20]</h2> “People used to look at cheese like it was poisonous, indulgent- and that it was fattening!” [10:00] “During my short career, I’ve seen some cheeses become extinct. They’re not ever coming back.” [18:40] — Max McCalman on Cutting the Curd

Episode 122: Max McCalman of Artisanal

This week on Cutting the Curd Anne speaks to Max McCalman, the author of “Mastering Cheese: Lessons for Connoisseurship from a MaÃƒÂ®tre Fromager”. Max drops his cheese expertise on the listening audience, and describes how he does the same thing for cheese

This week on Cutting the Curd Anne speaks to Max McCalman, the author of “Mastering Cheese: Lessons for Connoisseurship from a MaÃƒÂ®tre Fromager”. Max drops his cheese expertise on the listening audience, and describes how he does the same thing for cheese