Author’s note: We’re thrilled to return to our Beemster Series, a space to celebrate the passionate people who make the world of cheese more delicious, more welcoming, and more alive. It felt only right to begin with Andrea Machuca-Kirkland, whose curiosity, creativity, and genuine love of cheese have made her unforgettable from the start. Since we last featured Andrea in the Beemster Chef Series, so much has changed—and so much of what makes her special has only deepened. Welcome to the Beemster Monger Series!
There are people who work in cheese. And then there are people who live inside it. People who see not just a wedge on a board, but a landscape, a process, a story unfolding in real time. Andrea Machuca-Kirkland is firmly in the latter camp.
When we first spoke years ago, Andrea was already a rising voice in the cheese world: thoughtful, creative, and deeply attuned to flavor. But reconnecting now, what struck me most wasn’t just how much she’s done—it’s how much deeper she’s gone. Into science, into the craft, and evolve.
“I was already smitten with cheese,” she told me, laughing. “I at least eat cheese on an almost daily basis.” And yet the love has only grown.
A Life, Ripened and Rebuilt
Since we last spoke, Andrea’s world has shifted in ways both seismic and subtle.
“There was COVID, of course,” she said. “That was probably the first time ever I got to rest and recoup from working many years in the restaurant industry. It was time to get therapy. I think it’s good for everybody to heal—especially those in the service industry, where it’s very rigorous on your mind, body, and soul.”
From there, she rebuilt intentionally. She helped revive a cheese program at a British-style steakhouse in Newport Beach. She invested in her education, attending programs like Milk Trekker and Sour Milk School. She got her hands into the actual making of cheese—something many mongers never get to do.
Eventually, she stepped out on her own. “Now I freelance @theculinaryunderground,” she said. “I have the freedom to grow and challenge myself while working with brands I love and support. I truly love my craft. Sometimes it’s highbrow, sometimes it’s lowbrow.” This duality—refined yet approachable, technical yet joyful—defines everything she does.
Cheese, But Make It Alive
One of the most exciting shifts in Andrea’s work is how deeply she’s embraced the science behind cheese—not as something clinical, but as something alive, almost magical.
“The world of cheese science is vast,” she said. “The weird things continue to amaze me— I am endlessly captivated by the bloom—the elegant union of Penicillium candidum and Geotrichum woven together as a secondary ripening culture, unfolding into a three-dimensional structure where fungi gracefully emerge and thrive.
That curiosity translates directly into how she experiences a cheese like Beemster. “When I cut into a piece of Beemster, it’s like an inner orange galaxy of goodness,” she said. “You can see the age kind of trickling in front of you—like a landscape.”
And then there are the crystals—the crunchy, salty-sweet moments that make people fall in love. “They’re amino acids and enzymes that break down in the cheese,” she explains. “And they’re still alive. You can have a piece of Beemster XO in your case, not touch it for two months, and then be pleasantly surprised—like, oh my gosh, I taste that crunchy goodness.” It’s the kind of detail that transforms a bite into an experience.
Cheese Is for Everyone (Yes, Everyone)
If Andrea has a thesis, it’s this: cheese should never feel intimidating.
“At events, people sometimes share with me instead, ‘Okay, I’m not made for fancy cheese,’” she said. “When in reality, cheese is for everybody.” She sees it in real time, especially working outside of traditional fine dining.
“I’ll have people come up and say, ‘Oh, that’s too fancy,’” she said. “And I’m like, no, no, sir. This is not super fancy, but it’s delicious. You can try it.”
That moment—when someone tastes something new and lights up—is everything.
“I love to see it in my nephews,” she added. “They’re seven and eleven. They know Beemster right away. It sparks people’s interest.”
Pairings That Surprise and Delight
Andrea’s style has always leaned playful, a little unexpected—but always grounded in flavor. Right now, she’s especially excited about a pairing that feels both indulgent and deeply rooted:
“Beemster and cajeta,” she said. “Goat milk caramel. It’s a labor of love—you slowly reduce it, and it transforms into this beautiful caramel color—and then you drizzle it over Beemster.” It’s simple, luxurious, and unquestionably delicious.
“I’ve played with different versions—cinnamon, chai spices, and hōjicha.” she said. “I should just do a whole flight of cajetas with different ages of Beemster.” (Please invite us when you do, Andrea.)
Part of what makes Andrea’s work so compelling is her willingness to push boundaries—even when it doesn’t always land. “I have to backtrack sometimes,” she said. “Not all the time are my flavors going to translate to someone else’s palate.”
She told me about a competition bite—goat cheese, Tajin-coated strawberries, spices, cajeta—something she experienced as layered and harmonious. “To me, they worked,” she said. “They intertwined seamlessly, each drawing out the best notes in the other."
But the judges didn’t quite see it that way. “And that’s okay,” she said. “Sometimes it works, sometimes it doesn’t. You can’t have all winners. You just keep going with the creativity. It’s that openness to risk, to feedback, and to evolution that keeps her work so alive.
What’s Next (and What’s Always True)
Andrea is, quite literally, just getting started.
She completed Cal Poly’s new Dairy Science program this year. And served as a judge at the Fairplex LA International Dairy Competition. She’s developing new recipes—including a Beemster XO crème brûlée (yes, really). She’s teaching classes. Hosting wine and cheese nights. Dreaming up what comes next. Andrea is cooking up some new projects with her bespoke cheese pop-up, @theculinaryunderground and serves as a contributing writer for Cheese State University.
“I want to keep getting my hands in the vat,” she said. “I want to learn more. You’re never, ever done learning in this industry.” And through it all, she keeps returning to the same core belief: cheese is something to celebrate, to dig into, and lead us towards both growth and delight.
… be sure to check back to find Andrea’s XO crème brûlée recipe!
