Summary of BANGGA! PASUTRI PRODUKSI KEJU NATURAL KUALITAS INTERNASIONAL DARI DESA

The video showcases the journey of Jie Eh, co-founder of Mazarat Artisan Cheese, which produces organic cheese in Yogyakarta, Indonesia. The key highlights from the video include:

Lifestyle Tips

Emphasis on using fresh, local ingredients for cheese production.
Importance of maintaining high hygiene standards during production.
Avoiding chemicals and hormones in dairy farming to ensure quality milk.

Cheese Production Insights

Mazarat is the only certified organic cheese and butter producer in Southeast Asia.
The production process involves:
- Using 98% fresh milk sourced locally.
- Immediate processing of milk within one hour of milking.
- Various cheese types produced, including halumi, blue cheese, and aged cheese.
- Fresh cheese can be distributed within a day, while aged cheese requires a minimum maturation of 60 days.

Health Routines

Focus on the health of cows, including their diet (primarily green grass) and hygiene.
Use of hypoallergenic soap for cleaning to prevent contamination during cheese production.

Notable Locations

Cheese is produced in the foothills of Mount Merapi, Yogyakarta.
Mazarat has production houses in Yogyakarta, Pasuruan, Solo, and plans for a new facility in Bogor.

Products and Distribution

Mazarat cheese is supplied to various restaurants and cafes, including:
- Grand Lucky Jakarta
- Growell JCH Jakarta Coffee House
- Pepito restaurant in Bali
- Union group in Jakarta

Future Aspirations

Jie Eh hopes to establish a Cheese Academy at Gadjah Mada University to further educate about cheese production and standards.

Notable Speakers

Jie Eh, co-founder of Mazarat Artisan Cheese.

This summary captures the essence of the video, highlighting the commitment to quality, health, and education in cheese production.

Notable Quotes

— 00:00 — « No notable quotes »