Natural Cheese vs Processed Cheddar: Which is Most Suitable for Indonesian Cuisine?

Cheese is no longer considered a luxury food in Indonesia; it is now a common ingredient in various dishes, ranging from bread to traditional Indonesian cuisine. However, the type of cheese most widely consumed by the public is not natural cheese, but rather processed cheddar cheese, which is deemed more suitable for local tastes.

Nakim Hardja, Board of Director of WINCheez, explained that the cheese circulating widely in Indonesia is generally processed cheddar cheese. This type is a re-processed version of natural cheese, modified so that its characteristics align with the preferences of consumers in the country.

“In reality, the cheese available in Indonesia is what we call Processable Cheddar Cheese. It is made from natural cheese, which is then processed specifically to suit the Indonesian palate,” Nakim stated during the WINCheez Grand Baking Demo in Jakarta on Saturday.

According to Nakim, the primary reason this processed cheese is more popular is due to flavour and aroma. Unlike natural cheese, which possesses a sharp aroma and a very strong taste, processed cheddar cheese offers a milder flavour that is more easily accepted by the Indonesian digestive system.

Echoing this sentiment, Professional Chef Yongki Gunawan noted that cheese has become part of daily life, even reaching remote areas. Cheese is no longer limited to Western dishes but has expanded into local culinary creations, such as rendang bread or ayam betutu.

“Cheese in Indonesia is no longer a luxury item. It has become food for Indonesians; even in villages, people know about cheese. It is simply a matter of adding cheese to food, perhaps into rendang or Balinese ayam betutu,” said Chef Yongki.

In addition to flavour, versatility is a major advantage. Products such as WINCheez provide various variants, including grated cheese, spreadable cheese, and cheese sauce, which facilitate creativity for MSMEs and culinary entrepreneurs.

Chef Juna Rorimpandey added that the correct characteristics of cheese significantly affect the final result of a dish. He highlighted the advantages of high-quality processed cheese, which does not break easily when grated and does not burn quickly when baked, thereby providing a consistent texture and savoury taste to dishes.