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Andrew Torrens

Teaches at Beecher's Handmade Cheese & the Cellar

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, returned to his alma-matter to help co-teach a class entitled The Microbiology and Biochemistry of Cheesemaking and ventured down to southern Indiana to make goat cheese at Capriole Farms. Currently he can be found turning milk into curds and whey at Beecher’s Handmade Cheese in the Flatiron District.

Reviews of Andrew Torrens

(3 Reviews)
  • Wine & Cheese Pairings

    Reviewed by Alicia M. on 11/17/2016
    I was extremely impressed with the presentation as well as the knowledge. I was disappointed that although I did give 48 hour notice to cancel a separate event, I am not able to reschedule a class. I purchased 4 tickets and utilized 2. The other two were for a separate event on another day. While I appreciate the discount on any other event why would I want that if you won't honor the tickets I already purchased?
  • Perfect Pairings: Wine & Cheese

    Reviewed by Rollin L. on 3/2/2016
  • Perfect Pairings: Wine & Cheese

    Reviewed by Mark H. on 3/2/2016

Classes taught by Andrew Torrens

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