Yes, Max McCalman. He’s still at Picholine and Artisanal.

supermarket cheese. I admit freely that I’ve never actually mailordered cheese, but I’d still automatically recommend the operation of Max McCalman, who’s a major figure in cheese scene of New York (where I live),...

is incredible – there are over sixty in the house on any given day. You can smell them too. If you give Max McCalman (the Fromager) some direction, he’ll happily assemble a progression for you. That’s what we did....

Hmm... Parmigiano Reggiano is a hard, aged cheese, so it would be at the opposite end of the spectrum, storagewise. It wants a relatively warmer temperature, and still with enough humidity to prevent it from drying out. Max...

I have been there at least 1-3 times a year since it opened. I agree that it has been getting better. However, I disagree that its esotericism is getting boring or akin to beating a dead horse. Perhaps the clearest analogy is...

. And it will still shear off in chunks. It explodes in the mouth with salt and caramel. It MUST be at least 5 years aged, or sold under the name “Roomano”- see Max McCalman's books for more explanation. I usually...