Crottin Andante Dairy by Soyoung Scanlon - dairy scientist, music lover, and biochemist. Crottin cheese is a soft, fudgy goat cheese in the tradition of Crottin which originated in the Loire Valley of France but this comes from Petaluma.
Andante cheese only available at a handful of places, many of the few lucky enough to get it are restaurants who have supported Soyoung from the beginning.
The best of her cheeses go to the French Laundry as they have since Thomas Keller placed his first order and Williamson Wines cheese club members are fortunate to also receive an exclusive allocation of Soyoung's wonderful cheese.
This goat cheese has a bright creamy flavor with mild tangy citrus and herbaceous notes. When fresh it's rich with buttery, crème fraiche aromas. Left to become firmer it has a distinctive walnut aroma with a spicy kick.
So many ways to enjoy this cheese! Slice them on top of pizza, eat them oven-baked on a piece of bread with honey and rosemary along with a salad.
Many love them just as a dessert!
Soyoung Scanlon - dairy scientist, music lover, and former biochemist - gives musical names to her creamery and her cheeses.
Soyoung Scanlan is the soloist at the cheese making operation at Andante Dairy, which was established in July of 1999. Soyoung gets goat milk from Volpi Ranch where her Andante Dairy cheesemaking plant is located. She gets cow milk from Spring Hill Dairy which has 400 Jersey cows
After studying life science and dairy science and working as a biochemist and a dairy scientist, Soyoung decided to become a cheese maker.
She named her company Andante, which is the tempo mark for many songlike movements that indicates a moderate rate of speed of a strolling walk, in order to describe her longing for the slower speed of life and the proper speed of traditional cheese making.
Soyoung uses Jersey cow’s milk, which is known as the best cow’s milk for cheese making, exclusively. She uses goat’s milk from the dairy farm on which her plant is operated.
All of her cheese is designed to bring out the magical property of milk and to reveal the essence of terroirs which the milk and the cheese are produced.
Her cheese is named after musical terms, e.g. Adagio, Rondo, and Nocturne to represent her love of music and her personified image of her cheese.
Milk | Goat |
---|---|
Texture | Semi-Soft |
Country | United States |