The Bali‑Born Premium Food Brand Expanding Into Jakarta’s Luxury Districts

When Chris and his wife Odit, first met in the early 2000, gourmet cheese wasn’t part of her world. That changed quickly. As she grew to love the cheeses he brought home, the couple ran into a problem familiar to many Indonesians at the time: high‑quality cheese and international premium food was rare, expensive, and difficult to find. “We simply couldn’t afford our desires,” Chris recalls. “So we started making cheese for ourselves.”

What began as a personal solution soon revealed a much larger opportunity. Indonesia lacked a producer dedicated to the art, chemistry, and microbiology of true fermented foods — the kind of craftsmanship that defines artisan cheese in Europe. Chris and Odit started to fill that gap, founding PT. Pasti Enak and Indoferment in Bali with a simple but demanding philosophy: strive for perfection or don’t make it at all.

Rooted in Bali, Built on Family

Pasti Enak’s identity is inseparable from its home. Odit is Balinese, and their family support system is woven into the company’s foundation. “Being Bali‑born keeps everything grounded,” she says. “Our family is here. Their support is essential to our success.”

The island’s culture of craft, patience, and pride in one’s work naturally shaped the brand’s approach. Today, Pasti Enak produces more than 80 varieties of cheese — all made by hand, all aged with care, and all crafted to match the standards of artisans around the world.

What Sets Pasti Enak Apart

In a market dominated by commercial cheese — often short‑aged, mass‑produced, and optimized for convenience — Pasti Enak stands firmly on the opposite end of the spectrum. “It is gourmet cheese,” Chris says simply. Their processes are traditional, long affinage, hands‑on care, and uncompromising quality. This dedication allows Pasti Enak to compete directly with high‑quality imports, offering Indonesian consumers something rare: world‑class cheese made at home.

Why Jakarta, and Why Now

The move into Jakarta’s luxury districts wasn’t a leap — it was a response to demand. For years, customers in the capital had been shipping Pasti Enak cheeses for personal use and for restaurants. “We wanted to make it easier and less costly for them,” Chris explains. “And we saw an opportunity. Cheeses in Jakarta were often overpriced and of low quality.”

South Jakarta, SCBD, Menteng, and Senopati are natural fits for the brand’s next chapter. These neighborhoods are home to food lovers, chefs, and busy professionals who want fast, healthy, delicious options — exactly the audience that appreciates Pasti Enak’s craftsmanship.

Scaling Without Compromise

One of the biggest challenges in expanding artisan production is maintaining quality. But Pasti Enak built its Bali factory and aging facility with the future in mind. “We designed it to produce ten times what we currently make,” Chris says. “Our cheesemaking team has been with us for years. The real challenge is keeping everyone busy — we’re primed and ready to make more cheese.”

This readiness gives the brand a rare advantage: the ability to scale without sacrificing the artisanal methods that define its identity.

A Vision for Asia

Looking ahead, Chris sees Pasti Enak becoming a regional name. “We want to feed more people with high‑quality, healthy foods,” he says. “We want our team to be proud of what they do and to share in the company’s success.”

The plan includes additional outlets in major Asian cities, expanding access while staying true to the brand’s core ideology: make it truly delicious, or don’t make it at all.

The Mission Behind the Premium Food Craft

For Chris, this work is more than business. It’s purpose. “We want our lives to have meaning,” he says. “Food is essential. There’s something unique about making products that can nurture and bring joy to people. Giving people a healthy option — something that makes their day better — that’s something to be proud of.”

In a world of shortcuts and mass production, Pasti Enak stands for something different: craftsmanship, care, and the belief that food made with intention can change how people feel.

And now, that Bali‑born philosophy is making its way into Jakarta’s most discerning neighborhoods — one wheel of cheese at a time.