Terrance Brennan is the Chef-Proprietor of Picholine Restaurant and Artisanal Bistro and Wine Bar, two highly acclaimed restaurants in New York City, and the founder of Artisanal Premium Cheese, a wholesale and online gourmet cheese company and education center.

Renowned as one of the cheese world's living legends for his expertise, insight and passion, Max McCalman is dedicated to helping others understand and enjoy the unique pleasures of artisanal cheeses.

Daphne trained as a chef at Peter Kump's New York Cooking School (now the Institute of Culinary Education) and began her career at San Francisco's acclaimed Campton Place restaurant, where she worked under Todd Humphries, Jan Birnbaum, and Laurent Manrique.

Recognized as one of the world's most accomplished affineurs (cheese agers), Philippe Alléosse brings his considerable experience to bear as a consultant to the Artisanal Premium Cheese.

Waldemar's appreciation of fine cheeses led him from Venezuela via San Francisco to Manhattan's Artisanal Fromagerie & Bistro.

A graduate with honors in restaurant and hotel management from Michigan State University, Michelle began her training at the Culinary Institute of Florida in Palm Beach, working in various prestigious restaurants before moving in 1994 to New York City.