Established in 1999, Andante Dairy is owned and operated by Soyoung Scanlan. The creamery is located at the Volpi Ranch near Petaluma, just north of San Francisco, California, which is also the source for Scanlan's goat's milk. For her cow's milk cheeses, milk is brought in from the 400-strong herd of Jersey cows at nearby Spring Hill Dairy.
Prior to becoming a cheesemaker, Scanlan had a successful career working as a biochemist in both the engineering and scientific research fields. She also has a strong background in classical music as an avid pianist, making her a rare combination of talents that seem to converge over the cheesemaking vat. Having intensely studied the properties of milk and cheesemaking for two years, including a stint at California Polytechnic State University in San Luis Obispo, Scanlan has become a highly respected figure in the artisan cheese industry. She is known for producing small quantities of extremely high-quality cheeses, many of which are made in the French style.
Scanlan works alone by choice. Her cheesemaking facility is clean, simple, highly organized, and has plenty of space to move about. Her early cheesemaking career was greatly encouraged and inspired by Thomas Keller, owner and chef of the French Laundry in Yountville. Keller and Scanlan both have a tremendous eye for detail and perfection, and it is these qualities that shine though in all aspects of Scanlan's cheese. At Andante, she produces a range of cheeses made from cow, sheep, and goat's milk, or combinations of the three.
Produced from pasteurized goat’s milk, Acapella is made in three distinct versions. There is a truncated pyramid, aged to give a firmer cheese; there is a gently giving little three-ounce round; and there is also a larger four- to six-ounce ash-coated round. Each iteration exhibits Scanlan’s characteristic delicacy of touch, coaxing intense, clean flavors out of her raw materials.
Flavors are mild and buttery with a slightly tart finish.
Acapella pairs well with white Burgundy.