Past a tiny sign on a windy road in Petaluma lies a nondescript building surrounded by bleating goats. When the breeze blows just right, you'll hear classical music wafting from the beams.
But the unassuming exterior gives little indication that this space is home to one of America's finest cheesemakers — Soyoung Scanlan. Scanlan's Andante Dairy crafts French-style cow and goat milk cheeses for some of America's best restaurants, including the French Laundry, and a handful of lucky cheese shops.
But an unlikely path led the Korean native and classically trained musician to artisanal cheese
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