Our Cheeselog

A Cheesy Moment: Ballston’s Chef Andrew

How long have you worked at Cheesetique?
It will be 4 years in June.
Why did you want to work at Cheesetique?
I grew up on an organic dairy farm in Wisconsin where our milk was turned into cheese. I loved the menu at Cheesetique, cheese-focused with a European flair. It was exactly the direction I wanted.
What is so special about cooking with cheese?
Whenever you specialize in one thing, you have to do it well. That’s what we do. Cheese is unique because you can use it in so many ways, whether raw or cooked. Each has its own characteristics and can pair with different things. The possibilities are endless.
Is there any cheese you WON’T eat?
Baked Lemon Ricotta. It’s super-popular, but I just Don’t. Like. It. Too sweet.
Cow, sheep, or goat?
Definitely goat. My favorite cheese is fresh Chèvre. The tangy flavor is so unique – and simply spread on bread, it’s the best.
Filed in: Blogging

No Comments