Soyoung Scanlan and part-time farmers’ market helpers.

The goat milk for Andante's cheeses comes straight from the goats at Volpi Ranch, where Andante's cheesemaking operation is located. Soyoung uses the milk of the organic Jersey cows at Springhill Dairy, another seller at the Ferry Plaza Farmers Market, for her cow's milk cheeses. Milk for Andante’s seasonal sheep’s milk cheese comes from a farm in Wisconson. She uses vegetarian rennet.

Soyoung started Andante Dairy in 1999 after working for many years as a dairy scientist and biochemist. She makes all of her cheeses by hand in very small batches using traditional techniques. She creates goat’s, cow’s and occasionally sheep’s milk cheeses, both fresh and aged. Soyoung is know for her “mixed milk” cheeses, which incorporate both cow’s and goat’s milk. Many of Andante's cheeses are seasonal, with quantities and varieties dependent on milk availability and seasonal variations in butterfat content of the milk.