|
|
Article: La Cave. (Industry Spotlight).(Max McCalman, Maitre Fromager, on cheese)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2003
CopyrightCOPYRIGHT 2003 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
NAME: Max McCalman
HOME: New York City
OCCUPATION: Maitre Fromager at restaurants Picholine and Artisanal in New York City.
MOST VIVID FOOD AND WINE MEMORY: here was a cheese that I was having difficulty finding a match for because the cheese was so challenging and almost "mean." It was a real Cabrales, one that's made from cows', sheeps', and goats' milk, not the Cabrales that comes wrapped in leaves. Through the years I've had patrons who wanted to impress their dates by exposing them to this most "macho" of cheeses. They would then turn to me for a wine pairing suggestion, and I really didn't have much success in my recommendations. That ...