We’re proud to announce that we are working with Artisanal Premium Cheese to expand and enhance our cheese selection.
Artisanal Cheese started out offering the highest quality artisan hand-crafted cheeses in 1993 cart to able at Picholine and answering questions and offering the perfect wine pairing suggestions to their dining guests.
Since then they have built cheese aging caves in New York City and separated from the restaurant business to focus on a wider customer base in 2007.
In 2009, they trademarked their Artisanal CheeseClock(TM) to help any customer, at any time, select and enjoy cheeses from mild to strong while offering thier best wine and beer pairing suggestions, just as they did back when the started in 1993.
In 1993 on a small, elegant cheese cart we started offering the highest quality artisan hand-crafted cheeses to our dining guests at Picholine, the New York City restaurant where we began under the watchful eye of Chef Terrance Brennan. The intrigue in the dining room stirred as “the cheese cart” and its Maitre Fromager, Max McCalman, went table to table explaining the different cheeses to our dining guests, answering questions and offering the perfect wine pairing suggestions. From our very first customer, it was always about trust in our expertise.
This trust in our cheese knowledge and high quality expectation grew rapidly leading us to build cheese-aging caves in New York City in 2003 to meet America’s new found passion for our cheeses. In our caves, we specialize in affinage (AH-fee-Nahj) – the ancient craft of maturing cheese to peak ripeness. Just as a wine grows in complexity and flavor with aging, this same nurturing process improves the quality of our cheeses. Aging, though, is just one important step in quality. Milk quality, which is often seasonal, is the first step in the quality chain. We look for cheeses made from the highest quality milk that are produced by the best cheese makers throughout the world, so that the finishing-by-aging in our caves consistently delivers the best cheeses available.
Artisanal Premium Cheeses are the result of time-honored traditions that still continue to this day, where quality craftsmanship is the measure of success. Perfection and know-how is why we have earned the trust of the most celebrated chefs and culinary professionals throughout the country. At the Artisanal Cheese Center we have hosted thousands of patrons that have come to our classes to hear our faculty teach them about cheese and how to enjoy them. Max has since published three books on Artisanal Premium Cheeses. Many of the leading cheese experts in the country have trained here and have used our platform of excellence to develop wonderfully successful careers – and we are proud of our heritage of learning, teaching and leading.
In 2007 we separated the Artisanal Cheese Center from the restaurant business, which we continue to service with cheeses each week as our focus needs to be concentrated on a much wider customer base. Our newly trademarked Artisanal CheeseClockTM that we released in 2009 has been our most recent step toward helping any customer, at any time, select and enjoy cheeses from mild to strong while offering our best wine and beer pairing suggestions, just as we did in cart-to-table service back in 1993 that secured our reputation as a leader, and earned the trust of our customers, one customer at a time.
We welcome you to Artisanal and to our family of chefs, culinary professionals, gourmands, students, foodies and gift givers that all share the same passion for the finest quality cheeses and trust in Artisanal Premium Cheese.
Daniel W. Dowe
Chief Executive Officer