Technical Judge Marc Druart is
the master cheese-maker at the
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
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
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.
2009 Cheese Competition Photos