All 'on board': How D'Artisan Cheese is helping customers 'travel' with their taste buds

D’Artisan Cheese based their Spicy Cov-philly on a Welsh Caerphilly that has been infused with Korean peppers, jalapeños and local 'cili padi.' — Pictures courtesy of D’Artisan Cheese   KUALA LUMPUR, Feb 16  — Fancy a pungent slab of Limburger? Perhaps a Spicy Cov-philly or a soft, crumbly Bovre? How about a herbed halloumi or a smoked Queso Oaxaca?     These are all cheeses made by D’Artisan Cheese, a wholly Malaysian cheesemaking enterprise run by the husband and wife team of Dexter Lim, 40, and Natalie Chiang, 38. (In case you’re curious, a Limburger or Herve cheese is a strong-smelling cheese that originates from what is now the French-speaking Belgian province of Liège. Some compare its notorious aroma to that of… feet. It’s an acquired taste.) The business was officially launched at the end of April last year. The couple ran it from their home in Desa Parkcity, making all their cheeses in situ and sending these to their customers via delivery apps.   Lim recalls, “I’d been making my own yoghurt for the past few years. When I discovered that the easiest type of cheese or labneh is just super-strained, salted yoghurt and that we can actually make our own cheese at home, I just did it!”     Digging deeper, he discovered that cheese has been around for at least 7,200 years, and that it was always done naturally. Lim says, “Unfortunately in modern society, in the name of efficiency and convenience, most modern cheese makers use lab-isolated cultures, preservatives, additives, stabilisers, etc. We’re not keen on letting our three- and five-year-old kids be exposed to such stuff if we can help it!”   D’Artisan Cheese is run by the husband and wife team of Dexter Lim and Natalie Chiang.   A lot of time and research was required in order for Lim to make cheese the natural way, but persuading Chiang was easier; he had her hooked with a single taste. She shares, “Ever since he got hooked on cheese-making, he was always occupying my kitchen. But the first cheese that he made, the labneh, was so nice. I’m not a cheese lover, but I granted him approval to use my kitchen ever since!” Lim had been making cheese for their family’s own personal consumption for a few months, when a few close friends encouraged them to start selling the cheeses that they had made. Naturally, as with any new startups, there were a couple of hiccups along the way. Lim says, “Mozzarella was the first rennet-ed cheese I attempted to make. But word of warning: mozzarella is not a beginner’s cheese! The first time I attempted it, it didn’t become stretchy but instead became coarse and creamy.” But all was not lost; Lim would learn that his “mistake” was actually considered full milk ricotta. He says, “So I learned a valuable lesson from that. There are no failures in cheesemaking. Only new names for cheese!” Ultimately it took many months — “and a lot more milk later,” Lim quips — before D’Artisan Cheese had its first bona fide batch of mozzarella. Bocconcini or ‘baby’ mozzarella (left) and soft, crumbly Bovre (right).   He shares, “I have since mastered most of the variations of pasta-filata cheeses — the stretched-curd, pulled-curd and plastic-curd cheeses. Besides mozzarella, these include Burrata, Bocconcini (‘baby’ mozzarella), Nodini (little knotted mozzarella) and string cheese.” There are also more exotic sounding ones such as Provolone Picante, Queso Oaxaca (Mexican string cheese) and Armenian inspired smoked braided string cheese. To date, D’Artisan Cheese can produce 81 different types of classic dairy and vegan cheeses from around the world, though many are made to order. All their cheeses are crafted naturally. Chiang says, “Initially I wasn’t too sure if the cheeses were even up to mark! What with the different colours of natural flora on the cheese vs. the conventional yellow rinded cheeses. Now we basically travel the world through cheese. Our cheese fans get to join us ‘on board.’” Enjoy creamy Burrata with tomatoes, basil, olive oil and balsamic vinegar.   D’Artisan Cheese also produces variations to classic cheeses such as the Bumble Bee (a chocolate cheese with Caerphilly as a base) and Harta (Cheddar infused with chillies and jengkol, a more pungent cousin of petai). The cheese I’m most curious about is their Gjetost, a creamy Norwegian cheese with a distinctive brown hue from caramelised milk sugars. I first tasted it in Haugesund, served atop crackers and bread. My host called it brunost or brown cheese, and despite its name, it is used more like a spread. Getting folks to try and use and eat their cheeses, in whatever way that is appropriate, clearly is half the battle here. Chiang shares, “We feel very supported by our neighbours. They would buy our handmade cheeses instead of the store bought variety when they think of making pizzas or salads. We had a pop-up store at Publika last year; our cheeses were snapped up within a few hours, especially the Asiago, an Italian cheese, and the Caerphilly, a Welsh cheese.” The Limburger is a strong-smelling cheese from Belgium.   Many of the less well-known cheeses were bought by expatriates living in Malaysia; they are a major customer base for D’Artisan Cheese. Lim observes that cheese is comfort food for many Westerners living here who miss home. He shares, “One of our Italian clients said that our mozzarella is as good as the ones his mother used to make, and that our Gor-zila (Gorgonzola picante) is similar to what he ate in Italy! Our humble Farmers’ Cheese reminds a lovely American lady of her grandmother who lives on a farm and made her own cheese.” These heart-warming stories keep the duo going when things get challenging. Lim says, “Even when it is tiring, when the whole house smells of cheese, when the whole family life revolves around cheese! Even my milk suppliers say that they can smell cheese outside our house!” The couple used to be avid travellers before borders started closing everywhere last year. Therefore they were quick to recognise that their cheeses were a hit with fellow Malaysians who miss travelling and savouring cheeses as part of their experiences abroad. Gjetost, a creamy brown cheese from Norway (left) and their Exquisite CNY hamper (right).   “It’s very much like Malaysians like me and nasi lemak. No matter where in the world I travel to, after a couple of days, I will definitely crave for nasi lemak!” D’Artisan Cheese plans to continue exploring more classic cheeses, albeit all handmade locally in Malaysia. Chiang enthuses, “Did you know that there’s more than 1,000 types of cheeses in the world? We wish to educate Malaysians how to truly enjoy artisan cheese and not fake cheese with numerous food additives passing off as the real thing.” As with other food-and-beverage (F&B) entrepreneurs, the movement control order (MCO) is never far from their minds. Lim says, “Our business was born during MCO 1.0. It taught us to always expect the unexpected, to stay lean and trim and be ready at all times.” One way they have tackled this is by creating a Cheese-Of-The-Month Club Membership, where they select four to six of their cheeses every month based on a subscription model (ranging from one to 12 months). D’Artisan Cheese has also come up with various festive hampers as well as a series of Cheese Boxes including their Artisan Gourmet and Aventuriere platters. Each package contains an assortment of artisan cheeses and other items such as fresh and dried fruits, smoked meats, nuts and crackers. The Aventuriere Cheese Box contains six gourmet artisan cheeses and an assortment of other goodies.     Lim notes that though they are slightly better prepared for MCO 2.0 as a business, challenges still remain: “The whole world is still grappling with this uncertainty, and probably would still be so for the next one to two years. It’s very much going with the flow, and moving accordingly.” For now the busy couple have their hands full — with making all manners of wonderful cheeses, of course. Now you know who to turn to if you fancy a slice of Limburger… D’Artisan Cheese Web & orders: dartisancheese.com FB: facebook.com/DArtisanHandmadeCheese/ IG: instagram.com/artisancheesewithdex/   Source: https://www.malaymail.com/news/eat-drink/2021/02/16/all-on-board-how-dartisan-cheese-is-helping-customers-travel-with-their-tas/1950073  
2021-03-02

牛年尝本土最“牛”乳酪!

D'Artisan Cheese售卖各有风味的83种乳酪,“初学者”不妨试吃加入蔓越莓的Cranberry。 报道|梁韵矜  摄影|王宥文 金牛年到了!牛,浑身是宝,在美食上作出许多贡献。不同部位,有着不同的料理方法与滋味。就连牛奶,除了可饮外,也能制成多种不同的乳制品,乳酪就是其中一种。乳酪含有优质蛋白质以及丰富钙质,虽然脂肪和热量较高,但是胆固醇含量低,能增进人体抵抗疾病的能力、促进代谢、增强活力,还能促进心血管健康。   乳酪这种“老外食材”虽然在亚洲国家日渐普遍,不过也不是每个人都能接受它的味道。就像榴梿,喜欢的人会很喜欢,不喜欢的人连碰也不碰。 马来西亚的超市,乳酪的种类与选择有限,不像欧美国家那么琳琅满目。然而,最近本地崛起了一家居家制作的手工乳酪网卖店,售卖的乳酪竟高达83种之多,完胜超市! 这家名为D'Artisan Cheese的手工乳酪网卖店,位于吉隆坡甲洞的双层排屋里,创办人是41岁的林振耀,所有的乳酪都由他一手打造。其太太郑洁儿也从旁协助,以及处理一些市场销售与社交媒体的作业。 郑洁儿(左)和林振耀夫妻档共同经营D'Artisan Cheese。 健康蛋白质零食 “我们以前曾经一起共事。记得第一次见到他,他手上就拿着一片面包,里面夹着一片非常厚的乳酪。当时不吃乳酪的我心想,这怎么吃啊?”郑洁儿笑说。   林振耀表示,他是“乳酪爱好者”,各式各样的乳酪都喜欢。当初自行制作乳酪,本来只是给自己和家人食用。2019年年底,他开始透过网上资料以及优管视频学习制作乳酪,直到后来甚至放下房地产投资者的身分,全职制作与售卖乳酪。 他认为,蛋白质丰富的乳酪是健康的零食,因此从小就让一对孩子吃乳酪。郑洁儿也因为受他们的影响,开始懂得欣赏乳酪。 Burrata可以配上番茄、沙律叶、意大利黑醋以及橄榄油食用,切开时会有白色的酱流出来。 天然传统手工 “乳酪已经有7200年的历史。话说很久很久以前,有一个农夫养的一只小牛死了。牛有四个胃,当农夫把胃剖开时,一些白色的东西流了出来,质感很像婴孩吐的奶,那就是乳酪了。由于小牛是喝奶的,这次的解剖让人们发现牛胃里面有一些成分,与牛奶混合起来可以制成乳酪。”林振耀说道。   Artisan是手工的意思。他们的乳酪网卖店之所以叫D'Artisan Cheese,是因为全依照最传统的方式制作乳酪。一般上,店售的乳酪都是采用巴氏奶(Pasteurised Milk)制成。这个方法采用72℃-85℃的恒温杀菌,在杀灭牛奶中有害菌群的同时,也完好地保存了营养物质和纯正口感。 不过,在把有害菌体杀死的同时,就连好的细菌也一并杀死。天然菌,正是制作乳酪所需要的成分之一,它会让乳酪有味道。当好坏的细菌都死光,所制作出来的乳酪的味道会有差。 “店售的乳酪都是采用巴氏奶制成,因此全部的乳酪都有着同样的味道,非常死板。所以,在制作乳酪时,我坚持使用未经杀菌的生鲜奶。我们采用的牛奶,来自一家小型农场提供,品质很好。”林振耀说道。 意大利的Gorgonzola Piccante,被他们取名为Gorzila。 来自挪威的Mysost味道类似味噌,可抹在小饼干上食用。 制作过程 乳酪的制作过程视乳酪种类而异,大概需要4-5小时。印度乳酪(Paneer)因为不需要使用凝乳酶,所以是完全素食的。    首先,把牛奶加入柠檬汁混匀后煮至大约80°C,不断地搅拌直到白色固体状的凝乳和绿色液体状的乳清分离,冷却至可处理的温度,然后将混合物用布过滤,加盐调味,把乳酪塑形后再压上一块砧板,以排出多余水分。这样就可以制作出坚实的乳酪块,适合切片和油炸。 欧洲很多国家,比如英国、法国、意大利、荷兰德国、西班牙、挪威、丹麦等等都有当地的乳酪。不过,林振耀指出,乳酪其实并不是“鬼佬东西”,亚洲也有出产乳酪,比如中国的Nguri(当地称为咸牛奶)是来自福建的水牛奶奶酪,西藏、日本、菲律宾、印尼等地方都有出产当地的乳酪。 打开冰箱,装满了各种不同类型的乳酪,乳酪爱好者看到这一幕一定兴奋无比。 生鲜奶风味十足 林振耀售卖的乳酪种类包括软乳酪、半软乳酪、硬乳酪、全素乳酪和蓝乳酪。新鲜的乳酪可以在制好后立刻食用,质地比较软滑。乳酪越陈则越硬,风味也越重。店售的乳酪,经常放得不久就拿出来卖了。要知道,越陈的乳酪越值钱!   喜欢乳酪的朋友,也可以注册成为会员,每月只需200令吉,即可收到一个乳酪盒。里面会有由林振耀所挑选的4-6种不同的乳酪,经过包装后再送去给顾客。 前阵子,林振耀和郑洁儿曾经到商场摆摊吸引顾客。起初,郑洁儿看到自家制作的乳酪没有漂亮的外皮,一度怀疑说“可以吗?”不料,反应却非常好。 一个个制好的乳酪,看起来很像蛋糕。 一大块乳酪当午餐 那里有好一些外国客人,当得悉他们的乳酪是由生鲜奶制成时,眼睛都发亮了。因为,在外国很难买到生鲜奶,因此店售的乳酪都是由巴氏奶制成,风味不足。对于D'Artisan Cheese的乳酪,他们表示和以往吃到的“不同层次”,非常满意。   有一位女顾客,早上来试了好几种乳酪,没买;下午又来试了几种乳酪,还是没买。隔天早上,她过来买了大概200克的硬乳酪,接着下午又来买。因为,她把那一大块乳酪当成午餐,吃光了!她其实是一位乳酪爱好者,可是外面的她都吃不惯,也自此之后,成为了忠实顾客之一。 Halloumi可煎可炸,是小朋友最爱的零嘴。 自创本土乳酪 自从D'Artisan Cheese的出现,如今马来西亚也有了独一无二的本土乳酪,都是林振耀自创的!   最有本土特色的非Hitam Manis莫属。在制作时,他加入了马六甲椰糖,因此外层呈深棕色,他甚至为它取了一个马来名,真的很道地。 Bumble Bee是加了巧克力的乳酪,Little Monster是橘色的“臭乳酪”,适合夹在三文治里。另外还有Scarborough Fair和Rosemary Gouda,都是林振耀的杰作。 采访当日,他们拿出了多种不同的乳酪介绍。其中令人印象深刻的是Mysost,这是一种来自挪威的乳酪,味道有点类似味噌的抹酱,可以抹在小饼干上食用。   小孩最喜欢的,应该是Halloumi,将它切条后,沾粉酥炸,非常好吃。 Nodini是Mozzarella的一种,只是它被切条并打结,因此看起来像一个圆形的绳结,造型很可爱。 这个圆形绳结造型的乳酪名叫Nodini,是Mozzarella的一种。 【D'Artisan Cheese】 地址:26, Jalan denai selatan 5,   Southlake terraces, Desa Parkcity, 52200 Kuala Lumpur.   电话: +6012 496 9978 网站:https://www.dartisancheese.com/   Source: https://www.enanyang.my/美食/牛年尝本土最“牛”乳酪!
2021-03-02

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