Comments on: Mastering Cheese: An Interview with Max McCalman & Book Giveaway

By: cheese events, cheese festivals, cheese classes

cheese events, cheese festivals, cheese classes — Tue, 17 Aug 2010 20:04:38 +0000

[...] Favorites at Artisanal Cheese, September 14th in New York. Maitre Fromager Max McCalman takes you through his favorites. Get your tummy ready to taste classics and cheeses you’ve [...]

By: cheese books, preserves, cheese pairing, cheese education

cheese books, preserves, cheese pairing, cheese education — Thu, 05 Aug 2010 07:42:01 +0000

[...] milk. Or to read about Capriole or Jasper Hill or… Here’s an interview with author Max McCalman from “It’s Not You, it’s [...]

By: Bluesummers

Bluesummers — Wed, 06 Jan 2010 07:18:06 +0000

Thanks for sharing this – it is really inspiring and this made me what to consider making cheese at home.

By: Serge Lescouarnec

Serge Lescouarnec — Thu, 31 Dec 2009 18:13:34 +0000

Kirstin

Discovered your creamy blog after posting my interview with a French angle with Max titled Mastering Cheese, the Bible for Cheese Lovers, a Few Party Tips, my Chat with Max McCalman on ‘Serge the Concierge’.

I like the theme of one of your classes, Loire Valley Wines and Cheese.

Happy New Year

Serge
‘The French Guy from New Jersey’
Twitter: @theconcierge

By: Kathleen

Kathleen — Wed, 23 Dec 2009 14:59:57 +0000

Yes, Max likes his cheese RAW (unpasturized).

By: New York: Where the Cheese Never Sleeps

New York: Where the Cheese Never Sleeps — Wed, 16 Dec 2009 15:03:57 +0000

[...] not pictured here, I was also able to check out Murray’s caves), sit in on a class with Max McCalman of Artisinal, visit the best cheese shops in New York city and Brooklyn, and taste my little heart [...]

By: mollz

mollz — Wed, 16 Dec 2009 07:23:19 +0000

hey! it’s only 11:22, but the comment time says 12:21. i swear i made it in under the line!

(yeah i am really excited by this book, me <—-cheesedork)

By: mollz

mollz — Wed, 16 Dec 2009 07:21:35 +0000

ugh!! this is so hard! i have been deliberating and i’ve got it down to three. i hope my overenthusiasm for raw milk cheeses doesn’t disqualify me. or do i maybe get three separate entries??

ok i’ve narrowed it down to: serra da estrella, gruyere, pecorino fresco from sardinia, oh wait i can’t forget rogue river blue soaked in pear brandy…mmm…

By: mollz

mollz — Wed, 16 Dec 2009 06:27:36 +0000

omgomgomg you are making me pick only one?!?!? what kind of torturous hell are you devising for me. i need more time!!!

By: Brooke Warner

Brooke Warner — Tue, 15 Dec 2009 04:17:40 +0000

Yes, he does. I’m going with Blue D’Auvergne. Honestly, I was trying to find a list of raw cheeses online and the best one I found was from Amazon.com. Weird. And yum.