Cheese

Max McCalman is the unofficial spokesperson for fine cheese in the United States, featured in everything from the New York Times and Food & Wine to Queer Eye for the Straight Guy. He is the maître fromager of the Artisanal Restaurant Group: Terrance Brennan’s three-star restaurant Picholine, Artisanal Brasserie & Fromagerie, and the Artisanal Cheese Center in New York City. McCalman is also Dean of Curriculum at the Artisanal Cheese Center and has taught at many venues, including the Culinary Institute of America, the Institute for Culinary Education, and the New School. He lives in New York City with his daughter, Scarlett.David Gibbons, a freelance writer, was coauthor with Max McCalman of The Cheese Plate, which was nominated for both James Beard and IACP awards, and was also the writer for Overstreet’s New Wine Guide and Colin Cowie’s Dinner After Dark. He lives in New York City.