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The Cheese of Rosalie

Translator

Editor

31 December 2014 16:54 WIB

TEMPO.CO, Jakarta - A small-intermediate cheese manufacturer, the Rosalie Cheese, developed a cheese with the primary raw material of Indonesian cow and goat milk.

“It is made from milk, yeast and salt without any other mixed materials,” Ayu Utami Linggih, owner of Rosalie Cheese, said in a statement.

Ayu was seen in “Pasar Minggu” event in Langsat Park, South Jakarta.  According to Ayu, her side supplies  goat and cow milk for its products from a farm in West Java.

Its most favorite product, according to Ayu, is the black and white cheese with coconut ash on top.  Dry coconut is the substitute of vegetable ash inside the European cheese.  “So there will be a domestic taste,” said the graduate of Queensland University majoring in food engineering.

Rosalie Cheese also manufactured chevre cheese, black pepper goat cheese, mozzarella, bocconcini and halloumi (cow milk).  There is also the ‘duo-cheese’ made from a fusion of goat and cow milk.

Concerning its production, Ayu claims to spend 2,100 liters of milk every week.  Consumers of Rosalie Cheese comes from individuals and restaurants.  Its prices varies from 200 to 250 grams ranging at Rp40,000 to Rp75,000.

ANTARA NEWS | ADITIA MARULI | BAYU ARMITYO




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