In the early days of Sloane’s, in the young 2010s, we took it on ourselves as a butcher to find traditionally associated products. In the West dairy is well associated with butchery and many butchers carry cheeses as part of their range. When we looked to find locally produced cheeses, there were almost no artisan producers. This is the story of Thailand’s homegrown cheese industry and how its products have evolved to develop their own identities.
Due to Joe’s own love of Cheese, Sloane’s tracked down a few cottage industry producers and provided them with a new method to market. Dairies such as Lulu & Daisy in Chonburi, Chiang Rai Cheese, Heaven on Cheese of Nakhon Sawan and then Heath Farm of Chonburi were the only true artisan cheese producers in Thailand and we all took them on to compliment our dedication to the highest quality, locally produced, ingredients available.
I promise not to make too many cheesy jokes…
The Cheese Renaissance: Thailand’s Last Decade
Originally the drive of locally produced artisan cheeses in Thailand was influenced mainly by expats in Thailand seeking out more interesting, artisan options. But soon many Thai’s returning back to their homeland after living or travelling abroad were also interested in local cheese and Thai Foodies looking to try the artisan products they read about too.
These demographics, along with the western focused independent restaurants, cafes and hotel chains, were responsible for providing the opportunity for growth that started with producing traditional styles to today, where we have Thai cheese producers making cheeses with Thai ingredients and influences at their core.
Types of Thai-Made Cheese
Today Sloane’s carries an ever increasing range of Thai cheeses from fresh, through aged, soft, goats and blues for our customers to enjoy. All are locally sourced from
Fresh Cheeses
Soft cheeses like Burrata, Mozzarella, and Truffle Burrata are best suited for dishes where their creamy texture and mild flavours can truly shine. They are ideal for fresh salads, as a topping for crusty bread, within sandwiches, or melted in gratins and pastas.
Their delicate nature complements ingredients like fresh tomatoes, basil, and olive oil, while also providing a smooth contrast to more robust flavours like balsamic vinegar and truffle oil, making them incredibly versatile and essential to both everyday cooking and gourmet cuisine.
Mille Stelle Burrata
A cream-filled delight, encased in a tender mozzarella shell, perfect for enriching salads and pastas with its smooth creaminess.
Mille Stelle Mozzarella
Crafted for optimum freshness and elasticity, making it ideal for classic Caprese salads or melting over dishes.
Mille Stelle Truffle Burrata
An indulgent twist which infuses the classic creaminess of Burrata with the exquisite aroma and flavour of truffles.
Aged Cheeses
Aged cheeses are renowned for their depth of flavour and texture, developed through meticulous ageing processes. These cheeses are essential for adding complexity and richness to a variety of dishes, from sophisticated cheese boards to hearty baked meals.
These aged cheeses, whether enjoyed on their own or as part of a recipe, bring a sense of tradition and innovation to the table, making them indispensable for both everyday and gourmet meals.
Chiang Rai Cheese’s Tomme de Chiang Rai
This cheese provides a robust flavour that rivals traditional European aged cheeses. Its firm texture and nutty undertones make it perfect for grating over dishes or enjoying on its own.
Chiang Rai Cheese’s Smoked Tomme Cheese
Taking the classic Tomme to a new level with its subtle smokiness, adding a layer of complexity to its already rich flavour palette. It’s an excellent choice for adding depth to sandwiches and burgers or enhancing cheese platters.
Jartisann Palazzo Di Palma
Representing a unique fusion, reminiscent of aged Italian and Spanish cheeses. Its matured flavour enriches any dish it accompanies, from pasta to risotto.
Jartisann Saltara Machima
This cheese is the embodiment of a finely aged cheese. Its firm, crumbly texture and intense flavour make it a standout addition to any dish.
Soft-Ripened Cheeses
Soft-ripened cheeses are celebrated for their creamy interiors and bloomy rinds, developing rich and complex flavours as they mature. These cheeses are exquisite on cheese boards, paired with fruits, or used to add a luxurious touch to both cooked and fresh dishes.
Whether enjoyed on their own, as part of a sophisticated cheese platter, or as a complement to a variety of dishes, these cheeses offer a sensorial experience that enhances any meal with their unique textures and nuanced tastes.
Jartissan Hidden Agenda
A prime example of soft-ripened artistry, offering a buttery texture with a subtle hint of earthiness beneath its washed rind in the same vein as a Munster or Reblochon. Its ability to melt effortlessly makes it ideal for spreading over rustic bread or incorporating into warm dishes for a creamy, decadent finish.
Jartissan San Paquanburie
With its delicate mould-ripened crust and creamy core, San Paquanburie is the essence of soft-ripened cheeses. It pairs beautifully with sweet jams or honey, contrasting its mild, buttery flavour with sweet accents, and makes a sophisticated topping for salads or grilled vegetables.
Blue Cheeses
Blue cheeses are distinguished by their bold flavours and striking marbled appearance, thanks to the penicillium cultures added during the cheesemaking process. These cheeses are perfect for those who appreciate a strong, tangy profile and can be enjoyed in a variety of ways, from cheese boards to melting into warm dishes for added depth.
Whether savoured on their own, featured on an elegant cheese platter, or used to enhance flavours, blue cheeses provide a distinct experience that lifts any dish with their distinct and bold flavours..
Jartissan Chiang Rai Blue
Chiang Rai Blue stands as a bold testament to the depth and complexity that blue cheese can offer. With its pronounced blue veins and creamy yet crumbly texture, it delivers a piquant flavour that’s both intense and balanced.
It’s an ideal cheese for enriching sauces, crumbled over salads, or simply paired with a robust wine, offering a gourmet experience that’s hard to match.
Jartissan SyamIsBlue
SyamIsBlue is Thailand’s unique contribution to the world of blue cheeses, offering a milder approach to the typically robust blue cheese flavour. This semi-hard cheese, with its gentle blue marbling and creamy consistency, matures into a nuanced blend of flavours that appeal to both blue cheese novices and aficionados alike.
Perfect for adding an elegant touch to cheese boards or enhancing dishes with its subtle yet distinctive taste, SyamIsBlue is a versatile cheese that celebrates the fusion of tradition and innovation in cheesemaking.
Goats Cheese
Goat cheeses are renowned for their distinctively tangy flavour and varied textures, ranging from soft and spreadable to firm and aged. These cheeses are famous for their versatility in culinary applications and the unique, bold flavours they bring to both simple and elaborate dishes.
Whether enjoyed as a key component of a sophisticated cheese platter, incorporated into recipes for an added layer of flavour, or savoured on its own, goat cheese complements and enhances a wide array of meals with its characteristic taste and texture.
Chiang Rai Cheese’s St. Maure de Chiang Rai
St. Maure de Chiang Rai is an exquisite example of goat cheese craftsmanship, bringing the beloved French tradition to the Thai context. This log-shaped cheese, coated in a delicate layer of edible ash leftover from the production of their Smoked Tomme, offers a creamy and slightly crumbly texture that becomes increasingly smooth and flavorful as it ages. Its subtle tanginess, complemented by earthy undertones, makes it a standout addition to any cheese board.
Spotlight on Artisan Cheese Producers in Thailand
Though only Chiang Rai cheese and Mille Stelle have survived the full history of Thai cheese production, many new dairies have emerged in their places. Heaven on Cheese closed their doors in 2023, to allow them to fully enjoy the fruits of their labours in retirement. We are so grateful for the drive for excellence in Thai cheese production that has paved the way for new names such as Raitong and Jartisann to fill the gaps and present a wider range of cheeses for us to provide for our customers.
The Future of Thai Cheesemaking
The future of cheesemaking in Thailand is poised for an exciting evolution, as local artisans and cheese producers delve into the country’s unique cultures and culinary heritage. With a burgeoning interest in artisanal cheese, Thailand’s cheesemakers are increasingly experimenting with embedding traditional Thai flavours into new cheese creations, promising a distinctive fusion that tantalises both local and international palates.
The diversity of Thailand’s cheese offerings, from the soft and bloomy-rinded San Paquanburie, echoing artisanal French Brie, to the hard and mountain-style Saltara Thera, indicates a growing expertise and ambition among Thai cheesemakers. The use of local ingredients and techniques, such as the Lao Khao wash on Hidden Agenda’s rind, not only infuses cheeses with unique flavours but also deepens the connection between Thai culture and the craft of cheesemaking.
As Thailand’s cheese industry continues to mature, it holds the promise of creating cheeses that are not only reflective of Thai flavours but also stand on par with international standards. The focus on quality, innovation, and the integration of Thai culinary elements into cheesemaking is setting the stage for Thailand to potentially emerge onto the International stage. This exciting fusion of tastes and traditions might not just be expanding the horizons of Thai cheesemaking but also offering cheese enthusiasts around the world new flavours to explore and enjoy.
Reflecting on 20 Years of Thai Cheese
Thailand’s cheese industry stands on the cusp of a vibrant transformation, heralding a future rich with innovation and deeply rooted in the nation’s diverse cultures and flavours. The journey from the early 2010s, when Sloane’s embarked on a quest to intertwine the traditionally associated realms of dairy and butchery, mirrors the growth and evolution of Thai cheesemaking.
Initially, the landscape was sparse, with only a handful of artisan producers like Lulu & Daisy in Chonburi and Chiang Rai Cheese paving the way. Yet, Sloane’s, alongside select delicatessens in Bangkok, began to chart a new path for these pioneers, offering them an expanded route to market.
Over the last decade, the evolution of the artisan cheese industry in Thailand has been remarkable, fueled by a confluence of demand from foreign workers, returning Thai expatriates with refined cheese palates, and the needs of independent restaurants and cafes. This interest has shifted from merely producing traditional cheese styles to embracing cheeses infused with Thai ingredients and influences, marking a significant step towards creating a uniquely Thai cheese identity.
Sloane’s relationship with these dairies goes from strength to strength. As well as providing a sounding board for new cheese development, and working on ensuring strong pairings with our own products, we are now producing Sloane’s ice-cream for use in our restaurants. This has been possible due to our confidence in the quality of the milk from our local organic dairy.
At Sloane’s we are excited to see what comes next. Every time a dairy presents a new cheese we are keen to have the opportunity to present it to our loyal customer base. With new ideas and cultures flourishing in the Thai cheese industry it is our pleasure to see that there is no Big Cheese (I did SO well), instead we have a gently competitive & friendly market that values innovation and quality over large branding and factory production.
We can’t wait for 2034!
