Judges:
 

Marc Druart
Technical Judge

Technical Judge Marc Druart is the master cheese-maker at the Vermont Institute 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 research projects.

Max McCalman
Aesthetic Judge
 

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 cheeses.

McCalman co-authored "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 Reception

 

2008 ADGA Convention attendees gather for the Products reception

The anticipation rises as convention goers wait for the Products reception to begin.

A large selection of goat cheese products to choose from makes the decisions tough for reception attendees.

Some of the many award winning dairy goat products on display for ADGA members to view and sample.

Tables of goodies at the 2008 Products Reception

Beautiful wine barrels were used to display some of the many award winning products.

Lucious fruit and vegies nestled among the many cheese products.

More great dairy goat products to choose from.

Another loaded plate...yum!!

A loaded plate!!

More great cheeses to choose from.

And the supply begins to dwindle....

The 2008 ADGA Products Reception...a bird's eye view of a lovely event!

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2008 ADGA Convention attendees gather for the Products reception