Oh My Cheeses, This M’sian Has Made 61 Different Types Of Cheese And A Monthly Cheese Box

Oh My Cheeses, This M’sian Has Made 61 Different Types Of Cheese And A Monthly Cheese Box We’re not very adventurous with cheese, so when we got a box from D’Artisan Handmade Cheese, we had to ask the founder Dexter for his recommendations on what to pair each type of cheese with. We just took the easy way out, getting crackers and jam (or nomming straight on the string cheese like a snack), but Dexter tells us his customers often use the cheese for cooking and baking. Dexter himself adores cheese, and his personal favourite is blue cheese. “The more stronger the flavour, the better it is! Just love it,” he said. Even if you’re not a fan, he’s found that his Gorzila (Gorgonzola, Italian Blue cheese) has managed to change a few hearts and minds.   Petai fans, listen up: Dexter’s even managed to create a Jering infused cheese too, which he calls “Harta”. Jering is actually a more pungent relative of petai, so let Dexter know if you’d like to try it out. Dexter’s been making his own cheese from scratch at home (he told us he’s already produced 61 varieties!) and the MCO was the push that got this business started. If you’d like to support this local cheesemaker, you can order individual cheese from his website (there’s a large selection there!). Or go on an adventure with the Cheese-of-the-Month club, which comes with a specially curated selection of 5-6 cheeses, starting from RM200/box. Source :   Oh My Cheeses, This M’sian Has Made 61 Different Types Of Cheese And A Monthly Cheese Box        
2020-12-17

Cheesemaker Dari Malaysia Ini Menjual 57 Cheese Homemade Yang Hanya Gunakan Bahan Lokal

Siapa je yang tak suka cheese? Cheese telah menjadi kegemaran ramai, tanpa mengira usia! Rata-rata semua makanan barat atau snek, mesti nak kena ada cheese. Pizza topping with cheese please? Cheesy wedges? Cheesy chicken? Mac and Cheese? Haa, semua mesti kena ada cheese baru rasanyaperfect dan padu! Kalau nak tau, cheese bukan ada sejenis je tau… Ada pelbagai jenis keju di dunia ini.  Kini, anda boleh dapatkan keju terkenal seluruh dunia di D'Artisan Cheese! D'Artisan Cheese menghasilkan pelbagai jenis keju secara handmade yang berkualiti. Kesemua keju yang dihasilkan menggunakan bahan asli dan natural. Susu yang digunakan juga daripada susu mentah yang tidak dipasteurisasi.   Anda boleh dapatkan pelbagai jenis keju seperti dairy, vegan, gluten-free dan plant based. Anda pasti boleh dapatkan keju mengikut kesesuaian diet anda!  Sedikit sebanyak tentang D'Artisan Cheese yang unik ini… D'Artisan Cheese diusahakan oleh Dexter yang memang gilakan cheese. Pada mulanya, Dexter bekerja sebagai pelabur hartanah selama 12 tahun.  Disebabkan kegilaannya dengan cheese, Dexter mula mengeksperimen buat cheese untuk dimakan sendiri dan keluarga. Dexter mulakan dengan keju yang paling senang, iaitu Labneh (sejenis keju yang diperbuat daripada yogurt). Sambil belajar sendiri, Dexter juga suka sering berdiskusi dengan rakan-rakan yang merupakan cheesemaker juga. Akhirnya, Dexter berjaya untuk membuka perniagaan menjual keju pada bulan March, 2020. Kini, Dexter berjaya menghasilkan lebih 57 jenis keju secara handmade. Sangat menakjubkan! Kesemua keju sangat unik kerana keju luar negara juga boleh didapati di Malaysia. Kebiasaannya, pasaran tidak menjual keju yang mempunyai pelbagai pilihan. Yang paling best, dibuat dengan bahan asli di Malaysia dan mempunyai kualiti setaraf antarabangsa.  Jom check out keju yang ada… I dah cuba keju dari D'Artisan Cheese dan ini reviewnya:   1. String cheese String cheese ini boleh dimakan bersama salad segar, crackers, atau sebagai topping untuk piza dan tortilla chips. Boleh juga dimakan begitu saja. Tarik lagi dan lagi… So fun. I dah cuba salutkan dengan telur dan breadcumbs kemudian goreng, rasanya fuh padu! Tekstur keju yang sangat lembut dan boleh ditarik sangat menarik perhatian. Rasa keju yang segar tanpa perasa memang menambat hati.    2. Hitam manis Hitam manis ini merupakan campuran susu lokal dengan gula melaka asli. Kalau anda seorang penggemar kopi, it's best for you to paired with this cheese!  Nampak hitam kan? Tapi tak tipu, rasa keju yang sederhana gabung dengan manis gula Melaka membuatkan anda nak lagi dan lagi… Sungguh enak dimakan begitu sahaja. 3. Cajun Queso​ Ini merupakan Mexican cheese yang mengandungi campuran susu lembu dan kambing. Rasa manis-manis masin memang perfect untuk seimbangkan rasa dalam sesetengah Mexican dish.  Selalu makan potato chips macam tu je kan? I cuba campurkan dengan keju Cajun Queso yang disarankan oleh Dexter, umphh, satu paket potato chips pun tak cukup, lagi-lagi sambil Netflix!!  4. Mysost​   Spreadable cheese, boleh dimakan dengan roti, sourdough, salad, epal hijau, anggur dan lain-lain. Rasa cheese pasti menyinari hari anda, yummylicious! I tried this with plain crackers, rasa a bit masam but overall it goes well dengan rasa plain crackers. Next time, I akan cuba makan cheese ni dengan buah-buahan yang manis seperti anggur dan epal. 5. Gouda​   Gouda atau dikenali sebagai "How-da" ini merupakan keju Belanda. Nama ini diinspirasi oleh sebuah bandar di Belanda. Keju ini merupakan keju paling popular di dunia tau… Tak perlu pergi Belanda, dapatkan keju antarabangsa di sini sahaja.  Dexter mengatakan bahawa semua kejunya dihasilkan menggunakan bahan yang halal, tidak mengandungi alkohol and pork! Kalau you guys nak pergi piknik atau celebration meriah, D'Artisan Cheese juga menjual cheese box yang penuh dengan pelbagai cheese, buah-buahan dan crackers…   Source and article taken from SAYS.com https://says.com/my/makan/d-artisan-cheese By Ellina Chan — 09 Dec 2020, 04:48 PM (SAYS.com)    
2020-12-17

Man turns love for cheese into a full-fledged business

PETALING JAYA: The late Anthony Bourdain once said: “You have to be a romantic to invest yourself, your money, and your time in cheese.” That would pretty much sum-up the love affair Dexter Lim has with cheese, willing as he was to give up a 12-year career as a property investor to plunge headlong into cheesemaking. FMT recently met up with Lim, 40, the founder of D’ Artisan Handmade Cheese, in his double-story Desa Park City home studio, where he churns out 49 different types of cheeses on a regular basis. On the dining table is a cheeseboard with a mouth-watering selection of gorgeous cheeses – Halloumi, Asiago, Caerphilly, Gouda, Feta, Gorgonzola and the somewhat lesser known Venezuelan Queso Fresco cheese wrapped delicately in banana leaf. There are also several wheels of varying heights, textures, colours and sizes – all different kinds of cheeses that Lim makes by hand. Lim tells FMT that he took a leap of faith when he decided to leave his 12-year career as a property investor and venture into the exhilarating world of cheese making. Before setting up his business, the cheeses he made were for personal consumption. “I quickly discovered that the commercial cheeses available in the market had around 15 to 20 ingredients that neither I nor my kids could pronounce,” he says of the additives and preservatives that go into cheeses to prolong its shelf life. “I have a five-year-old daughter and three-year-old son, so that’s not something I want my family to be consuming,” he said. Lim makes his cheeses from scratch, uses his own natural starter cultures instead of the commercial ones produced in laboratories. He also sticks to the original recipes that call for organic cow’s milk, Himalayan salt, vegetable rennet and vinegar. “It’s pretty much like how cheese was made 10,000 years ago and by making it at home, I know exactly what goes into it,” he says, taking great pride in his cheesemaking abilities. “My latest creation, number 49 is the Wensleydale cheese with cranberries. It took me about two days. “I already have number 50 in mind, Port Salut, a type of cheese from France. But the toughest cheese that took many rounds of trial and error was burrata.” He admits to underestimating at first just how difficult cheesemaking was. His first attempt at making fresh mozzarella resulted in a mess that resembled ricotta instead, he says. Not one to give up easily, Lim kept at it and today his fresh mozzarella is in such high demand that one Italian customer even sang praises of it. “He said the mozzarella I made was as good as his mother’s. Imagine that, an Italian comparing my fresh mozzarella cheese to what his mother made,” Lim says, flashing a wide grin. Also in his repertoire of cheesemaking is mysost, a type of Norwegian spreadable cheese with the consistency of smooth peanut butter. This cheese has a sweet-salty flavour profile. “We are the only artisan cheesemakers that produce mysost here in Malaysia. It goes well with toast, crackers, sourdough bread or even green apples.” The doting father has also concocted two cheese wheels for his kids for their birthdays; Devrie’s Adventure, a marble cheddar with blue pea flower for his daughter and Damon’s Bleu, a French blue cheese named after his son. Lim also sells cashew-based vegan cheeses with bell pepper, tomato, sesame seeds and Braggs. These cheeses, Lim says, contain no sugar, preservatives or gluten. One of Lim’s less subtle, crazier cheese creations is made from jengkol, a stinky vegetable, more pungent than petai. He says he first tried the vegetable in Indonesia and was hooked. “The taste stuck with me and I had the idea of making jengkol cheese! It even has chillies inside, and we’ve named it Harta. It’s currently ageing in the cheese cave,” he says. For customers keen to experience new flavours, D’ Artisan Handmade Cheese has its own cheese-of-the-month club. During this period, Lim handpicks four to six of his finest quality, perfectly-aged, unique and rare artisanal cheeses to be the highlights of the month. Each cheese is hand-cut, delicately wrapped and presented with a unique information card that includes suggestions for the perfect pairing. There are also recipe ideas. “We are currently thinking of how to expand and we are hoping to get a place, like a production facility after the pandemic situation stabilises. “For now, we will focus on educating our consumers on the different types of cheeses available,” says Natalie, who handles the marketing and social media aspects of the business. “Cheese is a 10,000-year-old love affair,” quips Lim excitedly. With two cheese wheels in his hands and smiling like a Cheshire cat, there’s no doubt how deep Lim’s passion for cheese runs. For more cheesy goodness, head over to D’ Artisan Handmade Cheese on Facebook and Instagram.  
2020-10-28