Tasting Artisan Cheese from Bali with Local Flavours

Although cheese is recognised as one of Europe’s gastronomic signatures, Indonesia is not without its own local cheese producers. In fact, local cheese production has developed uniquely because it incorporates distinctly Indonesian flavours through the adaptation of domestically sourced ingredients.

Rosalie Cheese in Bali is one such artisan cheese producer, founded in 2017 by Ayu Utami Linggih. Most of its production consists of hand-crafted cheese and pastries, though some items are now produced using machinery.

“Because there is no cattle farming in Bali, we partner with farms from Banyuwangi,” said Ayu in early March 2026 when opening the company’s first store in Jakarta.

Rosalie Cheese uses cow’s and goat’s milk to produce various cheese varieties, including fresh cheese and aged cheese that has undergone the maturation process.

Initially, Rosalie Cheese primarily supplied cheese to hotels, restaurants, and supermarkets. The COVID-19 pandemic in 2020 inspired Ayu to open a retail store in Bali called Cheese Boutique.

At that time, many people from outside Bali were relocating to the island to alleviate stress through remote work from Bali.

Cheese Boutique was created to meet consumer demand for deeper cheese knowledge and to offer engaging activities such as cheese tasting and pairing cheese with other foods and beverages.

“Because we couldn’t hold activations at the factory and it was uncomfortable doing so there, we eventually decided to open a retail store,” Ayu explained.

This store became a venue for Ayu to introduce the concept that cheese can be paired not only with wine but also with local fruits, crisps, and even tea. This idea originated from her immediate surroundings.

Her father, a Balinese man, was very fond of cheese and frequently paired it with unconventional snacks. Rather than biscuits or bread, he once combined cheese with cassava tape. Although it seemed unusual, the flavours actually balanced well because the saltiness and sweetness blended together harmoniously. She explained that the inspiration for local cheese-making opportunities partly came from this experience.

“Moreover, because my background is in food engineering, it really connects,” said the University of Queensland graduate.