What do Max McCalman and NASA have in common?

Posted by Maddie on October 22, 2011 at 2:30 PM

I learned from Max during the professional Master Class that NASA called him about why the Russians were bringing Parmesan up to space:

Read Max's comment:

Max's choice: "it's concentrated, hard cheese from Switzerland that I call the great-great-grandfather of Parmigiano-Reggiano. Apparently, the Italians learned how to make Parm through Sbrinz. But Parm is made with skim milk, while Sbrinz is made with whole, so all the butterfat stays within the cheese and it tastes like a perfectly balanced butter. It's got a pretty good wallop of savory umami as well. All you need is a little bit to be satisfied. Plus, it doesn't have that salty, hard edge that Parm can have and it's never excessively sour or bitter. I told NASA they should bring it into space because it doesn't go bad over time - it gets better and offers more nutrition in a small package than any other food. We had a wheel at Artisanal that was aged for eight years, and once we cracked it open it was gone within a week, it was so good."

Serve with: Raw, unfiltered honey ($9 for two pieces of honeycomb at the Union Square market). " The Sbrinz is more savory, so the sweet honey balances that. The honey and the Sbrinz provide near-complete nutrition."

Pair with: A 1995 Krug vintage champagne ($235; "The smooth texture, light acid, good fruit and elegance brings out the buttery aspect of the cheese. But if you don't want to splurge, you can also try a Bouvet Brut ($12.95;".

Categories: Cheese, Artisanal, Other

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Reply cheri Pendleton
8:33 AM on October 23, 2011 
Reply Yak Hang Youn
8:29 AM on October 23, 2011 
How does Sbrinz taste and which is better? Parmesan or Sbrinz, raw?
Reply Siria Hastings
8:26 AM on October 23, 2011 
That's so interesting, I didn't know the Russians knew about Parmesan cheese and to bring it up with them before the America