Technical Judge Marc Druart is
the master cheese-maker at the
for Artisan Cheese (VIAC) one of the leading
cheese institutes in the country for artisan cheese producers. Marc received
his Brevet de Technicien Superieur from the National Dairy School of Poligny
(France) in 2000. After graduation, Marc traveled the world working for
various cheese and dairy companies in the U.K., New Zealand, and the USA. In
2004, marc joined the VIAC as an instructor and technical consultant.
Additionally Marc serves as cheese-maker and technology advisor on raw milk
Aesthetic Judge Max
McCalman is America's first restaurant-based Maitre Fromager, and Garde
et Jure as designated by France's Guilde
des Fromagers. McCalman, a veteran of the food and hospitality
industries, spent most of his professional life as a Maitre
d'Hotel and Sommelier. He joined New York City-based restaurant
Picholine in 1994 where, as Maitre d'Hotel, he became a dedicated
scholar of cheese and created that restaurant's fabled cheese program
with Chef-Proprietor Terrance Brennan.
McCalman later established the
critically acclaimed cheese programs at Artisanal Brasserie & Fromagerie
restaurant, followed by the Artisanal Cheese Center, both in New York City.
Picholine, Artisanal Brasserie and the Artisanal Premium Cheese Center
created on-site "caves" to nurture cheeses to their peak stages of ripeness.
This helped to create their world-renowned reputations for offering fabulous
"The Cheese Plate" with David Gibbons (Clarkson Potter Publishers, 2002)
that was nominated for awards by the James Beard Foundation and by the
International Association of Cooking Professionals. Their second book,
"Cheese: A Connoisseur's Guide to the World's Best" (Clarkson Potter, 2005),
is an expansive reference on the world's finest cheeses and their wine
pairings and won a 2006 James Beard Award. Their next book, "Mastering
Cheese: Lessons for Connoisseurship from a Maitre Fromager" is scheduled for
publication November 2009.
Enjoy our Photo Gallery of the 2008 ADGA Products
2008 ADGA Convention attendees gather for the Products reception