Just a note: Picholine’s fromagier is Max McCalman, the guy who’s in charge of cheese for Artisanal. Picholine has an excellent cheese selection, but the restaurant itself is not as much fun as Artisanal. Artisanal has...

I enjoy Max Mccalman's cheese books. He gives good information for many cheeses. I enjoy the second book very much. If you can use some descriptions of the cheeses, you can use some of the websites for cheese stores that have...

Of course, for a cheese course in a restaurant setting, there is Artisanal’s older sibling, Picholine, which probably did more to popularize the cheese course in NYC than any other restaurant. Their cheese...

I think you’re talking about Max McCalman, Maître Fromager at the Artisanal Cheese Center. You can buy the cheese on line (link below), or go there, it’s on 37th & 10th Link:...

Max McCalman does indeed take his cheese quite seriously. In addition to being the Maitre d' Fromage' for Picholine, Daphne Zepos, Waldemar Albrecht, and Gerry Dawes, he’s heavily involved with Artisanal Cheese (NYC) which...

conditions won’t hurt it. The problem is that most of us can’t create the proper conditions at home. The refrigerator is much colder than necessary. According to my favorite cheese guru Max McCalman, Parmigiano is...

I second this recommendation for Steve Jenkin’s book. I think it is an absolute necessity for anyone interested in exploring the world of cheeses available here in America. I would pair it with an excellent new book, The...

of the dinner was a cheese plate with four cheeses: Comte Fort Russe, Grayson, Manchester, and Gorgonzola Piccante. The Comte Fort Russe was a nice, creamy goat’s milk cheese, while the Grayson was referred to by Max McCalman as...

. Plus, the famous cheese course is awesome. The house cheese man, Max McCalman, singlehandedly brought cheese courses back into prominence in NY dining rooms...They also offer a pre-theater/opera/symphony seating if you need...

the cheese from drying out. However, the vegetable drawer is still much colder and much drier than ideal. According to Max McCalman's chart, hard cheeses ideally should be stored at 55-60 degrees and 80% humidity. You may have a...

is almost inarguably the most famous destination for cheese in New York. The cheese carts are extremely well-stocked, and the maitre fromager, Max McCalman, is a well-known cheese writer. Max is usually present and serving from...

http://www.artisanalcheese.com/departments.asp?dept=1022 has some good information. The Cheese Primer is on a shelf in my kitchen, as are two books by Max McCalman ETA: A great way to introduce yourself to new cheeses is to sign up...

There is an earlier link on this board regarding to shops that offer cheese tastings in Paris. I would purchase a good book on cheese, such as Steve Jenkin’s Cheese Primer or Max McCalman's The Cheese Plate and get an...

Laura Werlin’s 'The All American Cheese and WIne Book" and “The New American Cheese” are both good places to start (although a good portion of the cheeses in her books are small production, East Coast only...

certainly less edgy than Babbo. Picholine (35 W 64th St): Wonderful French food, and a spectacular cheese cart — ask if Max McCalman (the cheese master) is there to put together a selection with you. Solera (216 E 53rd St):...