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Max McCalman is America’s first restaurant-based maître fromager and a Garde et Juré, as designated by France’s Guilde Internationale des Fromagers. He established the critically acclaimed cheese programs at New York City’s Picholine and Artisanal Bistro restaurants, and was dean of curriculum at the Artisanal Premium Cheese Center in New York. He is a highly visible advocate for artisanal cheese production around the world.
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