Janet Fletcher writes: “Continuing her tradition of christening her cheeses with musical names, Andante Dairy’s Soyoung Scanlan brings us the lovely goat’s milk Duet.
“In a good duet, you can’t distinguish who plays what,” Scanlan said when I inquired about the name. In this case, the duet refers to goat’s milk and fresh thyme.
Scanlan steeps Thymus vulgaris ‘German Winter,’ a classic culinary variety, in a small amount of warm goat’s milk, then adds the infusion to her vat of chilled goat’s milk. From there, she produces a soft-ripened, ingot-shaped goat cheese weighing slightly less than half a pound. Apart from the thyme infusion, Duet is identical to Andantino, a cheese Scanlan developed for San Francisco’s high-end Benu restaurant.”