Odit – CEO, PT. Pasti Enak and Indonesian Cheesemaker
From the first moment I tasted cheese, I fell in love. Its rich, creamy flavor was unlike anything I had experienced growing up in a small town in Indonesia. As I traveled the world, I was able to try many different cheeses. These experiences helped me understand the big differences between the standard commercial cheeses available in Indonesia and the artisan cheeses found in the West. Because of this, I began to wonder if a world‑class Indonesian cheesemaker could exist someday.
Imported cheese was always difficult to find and often very expensive. As a result, I dreamed of bringing high‑quality, international‑standard cheeses to Indonesia so more people could enjoy natural, traditionally crafted cheese. To pursue this dream, I moved to the United States in 2010. There, I learned cheesemaking and affinage — the art of cheese aging — from professional cheesemakers and university educators. Through this training, a whole new world opened to me.
With these skills, I returned to Bali in 2015. After a year of hard work, I opened O‑Dairy®, operated under my family‑run company PT. Pasti Enak®. Thanks to modern cheesemaking equipment and proper cheese caves, I achieved part of my dream. As a result, I can now enjoy great cheese anytime I choose.
I hope you will take the opportunity to try the cheeses we make — whether from a restaurant, a supermarket, or by ordering online. I am proud of my country and honored to offer Indonesia world‑class cheeses made from Indonesian milk, crafted by an Indonesian cheesemaker.
Chris – Product Development Advisor, PT. Pasti Enak
Early Passion and the Mystery of Cheese
My life has always revolved around food. From a young age, I knew I wanted to be a chef, own restaurants, and enjoy the freedom to cook whatever inspired me. Cheese was one of my earliest loves, and over the years that love grew into a deep respect for cheesemakers. Their work fascinated me, almost like magic. I often wondered how milk could be transformed into so many flavors and how it could age for months or years without spoiling.
Even after years in professional kitchens, I still didn’t have the answers. Cheese remained a mystery. For years, Odit and I tried making cheese, and most of it wasn’t very good. Eventually, after seven years of trial and error, we realized this was not a simple culinary craft. Instead, it was a complex blend of art and science. Because of that, it felt even more magical.
Learning, Returning, and Growing in Bali
We sold everything we had and took a leap into the unknown. Learning to make high‑quality cheese consistently was extremely challenging. Nevertheless, it became an obsession — a passion and a constant topic of conversation in our lives. In addition, the process taught us patience and discipline.
Since returning to Bali, we have been pleasantly surprised by the quality of Indonesian milk. Because of this, we feel fortunate to work with such excellent ingredients. We measure our success by the compliments we receive from many of Indonesia’s finest chefs and gourmands who enjoy — and even love — our cheeses.
Furthermore, BPOM has given us consistent perfect marks, and many of our cheeses are truly exceptional. This is especially meaningful when we remember that just a few years ago we weren’t even sure any of this was possible.
To everyone who has supported us through these years of growth, we thank you. As a result of your encouragement, we remain motivated. In the years ahead, we will continue developing new cheeses and pursuing our shared goal of cheese perfection.