Native Heroes Sequence: Ayu Linggih

Ayu Linggih Rosalie Cheese
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Following our earlier Native Heroes weblog sequence, we imagine that it’s important to maintain highlighting the figures behind the Indonesian culinary scene as they play a major function in nourishing Indonesia’s gastronomic world. For the seventh installment of our Native Heroes sequence, we now have Ayu Linggih, Founding father of Rosalie Cheese in Bali and Jakarta.

Fermented meals has at all times been Ayu Linggih’s ardour and her background in meals science led her to discovered Rosalie Cheese, a meals tech firm that produces artisanal meals merchandise by means of market-based innovation. “The thought began after I noticed an rising demand of pure cheese in Indonesia, however a restricted provide of native merchandise and extremely priced import merchandise. Moreover, the variety of small dairy farms in Indonesia is rising, offering an ample provide of milk with a aggressive value,” defined Ayu.

When Ayu noticed that her ardour met with the market demand, she begins producing top quality cheese merchandise that may each compete with worldwide merchandise and match the native style.

Ayu defined that Rosalie Cheese primarily produced pure Indonesian cheese from farm recent elements with out preservatives and meals coloring. “Our intention is to create specialty cheese with a novel twist on native taste, developed to swimsuit the native and worldwide style,” continued Ayu.

Top quality cheeses in Indonesia are principally imported and often are very costly because of the excessive import tax and trade charge. This can be a problem particularly for inns and eating places, which solely depends on imported cheese. Alternatively, most locals can solely afford the decrease priced cheese, which is low grade processed cheese. With Rosalie Cheese, Ayu goals to unravel these points by producing native high-quality pure cheese with a medium value vary, offering higher worth than the imported and native competitions’ merchandise.

Rising up in an entrepreneurial household, Ayu’s dad and mom at all times inspired her and her brothers to strive as many issues as they will and to not worry failure. “The sturdy relationship and assist from my household performs an vital function on my journey because the founding father of Rosalie Cheese,” she mentioned.

After all her revolutionary concepts additionally got here with challenges. The most important problem that Ayu confronted with Rosalie Cheese is the problem in attracting native prospects attributable to completely different style and preferences in the direction of cheese. “We’d like to spend so much of effort and time to iterate our merchandise,” mentioned Ayu. After a interval of product developments and market testing, Rosalie Cheese began to draw home prospects by adjusting their flavors and collaborating with cooks to indicate enjoyable methods to eat their merchandise, corresponding to by making a recipe utilizing their cheese. 

Ayu believes that each area on the planet has their very own distinctive attribute by way of dairy merchandise. With Indonesia, the local weather, variation of plant-life and soils will affect the flavour of the cheese produced. In her opinion, folks could have the will to strive completely different origins of cheese – identical to espresso. Ayu additionally sees that the meals developments in Indonesia are positively going in the direction of more healthy, sustainable packaging and accountable producer.

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