Thailand's cheese industry is experiencing a surge in popularity, with artisanal producers experimenting with unique flavors and catering to a growing demand. Despite a history of low cheese consumption, Thailand's climate and cultural preferences are changing, leading to a blossoming cheese scene.
Jarutat Snidwongse Na Ayuthaya, the founder and CEO of Jartisann, inspecting a wheel of Forest Tail cheese, a natural-rind hard cheese that is aged for a minimum of five months.explains that it's a culinary habit with no clear beginning, but the act of eating cheese did make its way to ancient Greek literature and Egyptian murals. It appears every civilization has had some affinity for it. Today, though, there is room for debate on who loves cheese the most.
Na Ayuthaya isn't alone on this enlightened path of cheese. A growing number of artisanal producers are experimenting with different milk, bacterial cultures, and time-honored cheesemaking traditions across Thailand, including Rachanikorn “Kai” Srikong, a veterinarian and researcher who takes on a more scientific view of the cheese industry at
After some trial and error, it now works like a well-oiled machine. She explained that she keeps exactly 30 goats as her data showed that to be the optimal number to produce enough milk for a profit without going over feed and other costs. However, her cheese-making took a bit more work than the goats.
But she knew how to experiment in a lab and had a deeper-than-average understanding of how bacteria worked, so Srikong's cheese eventually got there, becoming a staple ingredient at Michelin-starred restaurants and high-end hotels across the country., the average Thai person consumes roughly 4.7 gallons of milk per year. To put that into perspective, in 2023, theconsumed 15 gallons per year.
CHEESE THAILAND ARTISANAL CONSUMPTION INTERNATIONAL FLAVORS
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