Our Cheese factory location is Klungkung Bali Indonesia. Jl. Rama #888
Yes, we offer wholesale prices to those wishing to use our cheese in Bulk or Resell our cheeses.
Although you may visit our cheese shop for health and safety reasons our factory is closed to guests. Professional Cheese making facilities must be MD certified and should be kept as clean as a hospital operating room. In order to keep our plant as sanitary as possible we limit the foot travel into all parts of the factory. We hope that you will understand that we have implemented these regulations in order to insure the safety of our customers and the quality of our products.
Making Cheese can be a simple or difficult task depending on the type of cheese made and the quantity produced. Some cheese like ricotta can be quite simple to make in small quantities at home while other varieties such as Aged Cheddar or Parmesan may take years and often require lab testing and a scientific approach to production. If you are making cheese at home where variations in the final produce are acceptable then it can be a simple process. However with a large cheese making company like ours, where we deal with thousands of liters of milk a day, science plays the predominate roll in how cheese is made. How a cheese will taste its texture and aging qualities are dictated by microbiological science that is quite difficult to understand and impossible to completely control. For this reason making cheese on a large scale is quite difficult.
Artifact records show that cheese has been made since 5,500 BCE and possibly since 8000 BCE. One of mans’ first methods to transport liquids was in the stomachs and skins of animals. It is thought that someone long ago was carrying milk in a stomach which contains natural rennet and the milk coagulated into cheese curds. It is likely that at some point early man discovered that these cheese curds could be dried out creating the first cheese. Things have changed greatly over the last 10,000 years, from the control of microbes, temperature and other variables resulting in the wide variety of cheeses that we have today.