12 Facts About Max McCalman

Max McCalman is an author, was the first Maitre Fromager in a North American restaurant, spearheaded the creation of the Artisanal Bistro and Artisanal Premium Cheese Center, and is an advocate for raw-milk cheeses.

Max McCalman is currently a Member of the ACS board of directors.

Max McCalman kept on building his wine acumen and in 1990 became the general manager of Manhattan's The Water Club.

Max McCalman remained there until the birth of his daughter in 1992, which led to his decision to become a full-time father for two years.

Max McCalman then joined Picholine Restaurant as Maitre d'Hotel and, along with Terrance Brennan, launched its cheese service in 1995.

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Max McCalman spearheaded the installment of the first temperature and humidity controlled cheese cave in a North American restaurant in late 1995, making him one of the trailblazers of a then almost unexplored cheese world.

Max McCalman remained in these roles until 2014, when he decided to separate himself from the Center and focus his attention on the creative side of his work.

Besides all topics cheese, Max McCalman is an authority on the art of discovering the perfect wine and cheese pairings.

Max McCalman has been a driving force behind the creation of the official certification program of the American Cheese Society and has been the Chairman of the Certified Cheese Professional Committee since 2012.

Max McCalman was born in Louisville, Kentucky, but spent his childhood living in Brazil.

Max McCalman still has strong ties to Brazil and says that his knack for languages comes from the early exposure to Portuguese.

In May 2015 Max McCalman took his successful Swatchbook digital and launched his first cheese and wine pairing app on the App Store.