Matahari

We named Matahari Sake Washed Cheese™ for its radiant orange rind, which shines like the sun. Inspired by Trappist-style traditions, this cheese continues a legacy that monks first developed centuries ago. Trappist cheeses typically combine a pungent washed rind with a mild, creamy interior, and Matahari proudly follows this path.

Crafting the Cheese

Our team in Bali uses whole cow’s milk and fresh cream to create Matahari’s buttery, spreadable texture. During several weeks of affinage, we wash each wheel repeatedly with premium Japanese sake. This active process encourages beneficial cultures to thrive, producing the cheese’s signature rind and complex flavor. Because the sake ferments into vinegar on the rind, the finished cheese contains no residual alcohol.

Bold Character and Comparisons

Matahari cheese challenges beginners. Its strong aroma recalls Reblochon and Époisses de Bourgogne — the latter famously known as the “King of Cheese” and so pungent that French railways once banned it. In Indonesia, people often compare Matahari to durian. Like durian, this cheese divides opinion: some adore its intensity, while others shy away.

Flavor and Pairings

The flavor of Matahari Sake Washed Cheese is rich, savory, and slightly tangy. Its creamy mouthfeel spreads easily on bread or crackers. For balance, pair it with sourdough, roasted nuts, or tropical fruits. It also complements full-bodied wines, craft beers, and even sake itself, creating a harmonious tasting experience.

Heritage and Production

Since 2017, Pasti Enak® has produced Matahari Cheese™ in Bali, Indonesia. Each wheel weighs approximately 320 g, making it perfect for sharing or savoring slowly at home. More than just a cheese, Matahari represents a sensory journey, a bold statement, and a celebration of fermentation for those who appreciate washed rind cheeses.