Cheese - Andante Dairy Pianoforte, 4 oz

St. Marcelin style cheese

French cheese lovers rank Saint-Marcellin among the finest of all soft cheeses. This small, disc-shaped delicacy gained fame after being gently aged by the renowned affineurs of Lyon. Made from a lactic curd that forms overnight through the action of lactic cultures and a touch of rennet, the curd is carefully ladled into small molds, salted, and matured for three to four weeks until it achieves its signature melting texture. Revered by chefs and connoisseurs alike, Saint-Marcellin even graced the birthday dinners of the legendary Paul Bocuse in New York City, where it was served for many years at the request of chef Thomas Keller. Though simple in composition, it is among the most challenging cheeses to perfect.

Pianoforte is the original name of the piano. It’s the instrument that can play piano and forte freely, and the cheese speaks softly and innocently when it’s young and develops the sound of forte as it ages.

-Ingredients: Jersey cow’s milk, starter culture, vegetarian rennet, salt

About Andante Dairy

Andante Dairy is an artisan cheese producer in Petaluma, California. Soyoung Scanlan has made cheese with the single theme, ‘pursuing the finest expression of milk and craft’ for 25 years since 1999. She works with the goat’s milk from the farm where the dairy is located and the Jersey cow’s milk from the coastal dairy in Tomales. People often think that andante means slow, but it’s the speed of your walk. As the name, Andante, indicates, she makes the cheese following the pulse of the nature and the speed she wishes to follow her own tempo.

*WOMEN OWNED