Andrew Torrens
Andrew graduated Hampshire College in 2009 with a degree in microbiology. Since graduation he has brought his scientific expertise to the cheesemaking community having interned as an affineur at Murray’s Cheese shop, worked as a cheesemonger in Western Massachusetts, made cheese for Cato Corner Farms in Connecticut and returned to his alma-matter to help co-teach a class entitled The Microbiology and Biochemistry of Cheesemaking. Currently he can be found turning milk into curds and whey at Beecher’s Handmade Cheese in the Flatiron District. Feel free to contact me about all your cheese questions and needs andrewctorrens@gmail.com.
Courses taken
Be patient!
Courses taught
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Grab Bag
Blind: Maple Syrup
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Food
Blind: A Brie Tasting
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Food
The History, Culture and Science of Cheese
