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Soyoung Scanlan Finds the Rhythm of Culture

Jacqueline Sainsbury - April 4th, 2014

Thomas Keller was her first customer. Harold McGee dedicated On Food and Cooking to her and his family. Already an accomplished musician and successful microbiologist, Soyoung Scanlan turned her considerable talents to cheesemaking after she arrived in the United States from Seoul two decades ago. Today, her cheeses are some of the most sought-after by chefs across the country, and are also some of the hardest to get your hands on.

Read more about Scanlan in Cheese Concerto (September 2005) and watch Food Arts' latest video where the maestro discusses choices she makes when it comes to selecting milk, customers, and quality cheeses.