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.