McCalman has been associated with Artisanal since its inception in 2003 as a local wholesale and gift basket business. Through his literary works as author of The Cheese Plate and CHEESE, a Connoisseur's Guide to the World's Best, McCalman has developed a reputation as one of the leading authorities on the subject of artisanal cheese, from its production to presentation in any setting. In his work with Terrance Brennan, founder of Artisanal and chef-proprietor of Manhattan restaurants Picholine and Artisanal Bistro & Fromagerie, he contributed to the opening of the first state-of-the-art cheese aging caves in New York City, where McCalman oversees Artisanal's affinage process, a centuries-old method of aging cheeses to peak ripeness.
Daniel W. Dowe, president and chief executive officer of American Home Food Products commented, "Max is well-known to anyone who has been associated with the specialty cheese business, and we are delighted to have someone with his credentials joining our management team. His vast experience and reputation as one the world's leading cheese authorities is only surpassed by his enthusiasm to make the Artisanal brand among the finest artisan and specialty cheeses available to cheese lovers and new consumers. Max adds significantly to our plans to substantially expand the Artisanal brand to a broader audience of consumers that will soon find Artisanal cheeses not only at some of the finest restaurants and hotels, but at premium food retail establishments across the country as well."
From the November 5, 2007, Prepared Foods e-Flash