Soyoung Scanlan's career began in dairy science and life science; she worked as a biochemist and dairy scientist before she decided to become a cheesemaker. She founded the cheesemaking operation at Andante Dairy in July of 1999. Its name comes from the musical tempo mark that indicates a moderate rate of speed, like a strolling walk, to capture a longing for the slower speed of life—the pace, in fact, of traditional cheese making. Andante uses Jersey cow's milk and goat's milk. The cheeses are made to highlight the essence of terroirs on which the milk and the cheese are produced.