Andante Dairy Chevre

The Cheese

In the words of the founder, Soyoung Scanlan:

This is the simplest cheese I make. Making fresh cheese is simple. It takes very few ingredients and time. The starter culture of lactic acid bacteria is added in 75F milk, and rennet is followed. The curd sets in 18-20 hours, so you wait until it’s ready. And you drain the curd and add salt. I hope that my fresh goat cheese has the purity and the taste of fresh goat’s milk.

The Dairy

Andante Dairy established in 1999 by Soyoung Scanlon who started out as a biochemist with a strong background and love for classical music as an avid pianist. Bring these passions together and what you get is some of the most amazing cheese you will ever experience. Soyoung, by choice, works alone and is highly respected figure in the artisan cheese making business. She is known for producing small quantities of extremely high-quality cheeses most of which are made in French style and each version is named after a musical term. In stock now in limited quantities.