ReMARKable Palate #248: Talking Cheese with Max McCalman

by Chef Mark Tafoya

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This week, I speak with cheese expert Max McCalman the Annual Fancy Food Show, where he was leading a seminar on Spanish cheeses, particularly the ubiquitous and sublime masterpiece that is Manchego cheese. We speak about Spain, the emergance of Partuguese cheeses, and the proliferation of artisanal cheeses made here in the United States. We also get into some food science and the politics of cheese in America.

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Gilded Fork.

{ 2 comments… read them below or add one }

Jennifer von Ebers @ slim-shoppin August 1, 2010 at 2:52 pm

Nice interview. I am starting to learn more about cheeses. There is a cheese market in my hometown that has dozens and dozens of cheeses I’ve never heard of from all over. And the best part is they sell these nubs of different kinds of cheese that are leftover from the last of the cheese wheel, so you can try $20 and up per pound of different kinds of cheeses for only a few dollars.

So jealous that you get to go to the fancy food show, how fun!

John June 22, 2011 at 10:14 am

Nice interview… But …there are more spanish cheese. The Manchego cheese is a great cheese but for example the asturian cheeses are differents . I invited you to try them.

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